Efficacy of nata de coco-carboxymethyl cellulose-based composite coating on the storage quality of calamundin [xCitrofortunella microcarpa (Bunge) Wijnands] fruits

Abstract

© All Rights Reserved. Nata de coco-based carboxymethylcellulose or carboxymethyl-nata (CMN) was prepared from raw nata cellulose by two cycles of mercerization and etherification. The product had a degree of substitution (DS) of 0.61, a degree of polymerization (DP) of 992, molecular weight of 1.61 × 105 g mol-1, and water solubility of 48.0 g 100 mL-1. Composite coatings were prepared by blending the CMN product with either coconut or palm oil together with some additives. The coating formulations were applied on calamundin fruits to assess the effect of the coating on the storage life of the fruits. CMN and palm oil composites exhibited the most desirable effects in terms of the storage quality of calamundin fruits. These coatings caused delayed peel colour development, lowered percent weight loss, and minimal shriveling. Chemical analyses of the juice extracts showed that the pH, total soluble solids, titratable acidity and ascorbic acid content of the CMN and palm oil composite coated fruits indicate better storage quality.

Source or Periodical Title

International Food Research Journal

ISSN

19854668

Page

1902-1910

Document Type

Article

Subject

Calamundin, Carboxymethylcellulose, Coatings, Nata cellulose, Nata de coco

This document is currently not available here.

Share

COinS