Effectiveness Comparison of Polysaccharides, Proteins, and Lipids as Composite Edible Coatings on the Quality of Food Products

Q3 Pharmacology, Toxicology and Pharmaceutics

Vitae Pub Date : 2022-09-01 DOI:10.17533/udea.vitae.v29n3a348111

Budianto Budianto, A. Suparmi, M. J. Arifin, R. Haryani

{"title":"Effectiveness Comparison of Polysaccharides, Proteins, and Lipids as Composite Edible Coatings on the Quality of Food Products","authors":"Budianto Budianto, A. Suparmi, M. J. Arifin, R. Haryani","doi":"10.17533/udea.vitae.v29n3a348111","DOIUrl":null,"url":null,"abstract":"Background: This research was motivated by the complaints of tomato farmers about their crops that quickly rotted before being sold, as well as the many research results (raw materials and methods) that edible coating films could not be applied optimally. Objectives: The research was a practical recommendation by comparing the effectiveness of raw materials (polysaccharides, proteins, and lipids) with the dipping and spray methods. Materials and methods used in the comparison process were the application of Structural Equation Modeling (SEM) with the Partial Least Square (PLS) approach. Results: Dipping has a strong effect (f2 ≥ 0.35; p<0.05), while spray had a moderate effect (f2: 0.15-0.35; p<0.05). Thus, the role of dipping as a mediator was more dominant than spray. Compared to proteins and lipids, polysaccharides had the best effectiveness (β:0.460-0.584; f2: 0.15-0.35; p<0.05). Conclusion: the three ingredients improved the quality of tomatoes, and the dipping method was easier to apply by farmers than the spray method, which had many obstacles in its application.","PeriodicalId":51213,"journal":{"name":"Vitae","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Vitae","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17533/udea.vitae.v29n3a348111","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Pharmacology, Toxicology and Pharmaceutics","Score":null,"Total":0}

引用次数: 0

Abstract

Background: This research was motivated by the complaints of tomato farmers about their crops that quickly rotted before being sold, as well as the many research results (raw materials and methods) that edible coating films could not be applied optimally. Objectives: The research was a practical recommendation by comparing the effectiveness of raw materials (polysaccharides, proteins, and lipids) with the dipping and spray methods. Materials and methods used in the comparison process were the application of Structural Equation Modeling (SEM) with the Partial Least Square (PLS) approach. Results: Dipping has a strong effect (f2 ≥ 0.35; p<0.05), while spray had a moderate effect (f2: 0.15-0.35; p<0.05). Thus, the role of dipping as a mediator was more dominant than spray. Compared to proteins and lipids, polysaccharides had the best effectiveness (β:0.460-0.584; f2: 0.15-0.35; p<0.05). Conclusion: the three ingredients improved the quality of tomatoes, and the dipping method was easier to apply by farmers than the spray method, which had many obstacles in its application.

查看原文本刊更多论文

多糖、蛋白质和脂质复合食用涂料对食品质量的效果比较

背景:这项研究的动机是由于番茄种植者抱怨他们的作物在出售前迅速腐烂，以及许多研究结果(原材料和方法)表明可食用涂层不能最佳地应用。目的:通过比较浸渍法和喷雾法对多糖、蛋白质、脂质等原料的提取效果，提出实用的建议。在比较过程中使用的材料和方法是应用结构方程建模(SEM)和偏最小二乘法(PLS)方法。结果:浸渍作用强(f2≥0.35;P <0.05)，喷雾效果中等(f2: 0.15 ~ 0.35;p < 0.05)。因此，浸渍作为介质的作用比喷雾更占优势。与蛋白质和脂质相比，多糖的效果最好(β:0.460 ~ 0.584;f2: 0.15 - -0.35;p < 0.05)。结论:三种成分均能提高番茄的品质，且浸渍法比喷雾法更易被农民使用，但喷雾法在应用中存在诸多障碍。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Vitae PHARMACOLOGY & PHARMACY-

CiteScore

1.20

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： The journal VITAE is the four-monthly official publication of the School of Pharmaceutical and Food Sciences, and its mission is the diffusion of the scientific and investigative knowledge in the various fields of pharmaceutical and food research, and their related industries. The Journal VITAE is an open-access journal that publishes original and unpublished manuscripts, which are selected by the Editorial Board and then peer-reviewed. The editorial pages express the opinion of the Faculty regarding the various topics of interest. The judgments, opinions, and points of view expressed in the published articles are the responsibility of their authors.