Preparation and evaluation of sucrose lauryl ester from coconut lauric acid as lipid component of composite coatings for mango (Mangifera indica L.)

Date

4-2007

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Edralina P. Serrano

Co-adviser

Florina E. Merca

Abstract

Sucrose lauryl ester was prepared from coconut lauric acid by interest terification of methyl laurate and sucrose octaacetate with sodium metal as catalyst.  An 89.07% yield is slightly turbid, brownish viscous sucrose lauryl ester liquid was obtained  The product was characterized by physical, chemical, TLC and IR analyses, which confirmed the presence of ester groups and the formation of pena-, hexa- and octa- substituted sucrose.

The efficiency of the prepared composite coatings to extend shelf life and maintain the postharvest quality of mango was evaluated.  Different formulations of composite coatings containing sucrose lauryl ester (SLE), carboxymethyl cellulose (CMC) and amistar were prepared.  The coating formulations were: 1:1SLE 1% CMC + 0.05% amistar, 2.1 SLE/1% CMC + 0.05% amistar 3:1 SLE/1%CMC + 0.05% amistar 1%CMC + 0.05% amistar and 0.05% amistar. Physico-chemical quality parameters namely: peel color, shriveling, disease severity, weight loss, firmness, pH, TSS and %TA were considered for evaluation.  Nine Sensory quality parameters namely: intensity of pulp color, characteristic mango aroma, off-odor, hedonic rating, sweetness, sourness, texture, characteristics mango flavor and off-flavor were also evaluated.

Analyses performed on the different coating formulations of composite coatings showed that the formulations containing 1:1 SLE/CMC showed the best effects on mango fruits during the 10-day storage at 30oC and during the 21 day storage at 13oC.  It exhibited a delay in peel color development, high firmness, slight shriveling, low moisture loss, low disease severity and high total soluble solids (TSS). It also revealed the least lenticel spotting (browning) on the peel.

The study showed that coating formulations containing sucrose lauryl ester can extend shelf-life and maintain quality of mango fruits.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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