Gurvendra Pal Singh , Krishna Aayush , Prafull Chavan , Ivy Chiu , Song Yan , Rachna Verma , Kamil Kuca , Dinesh Kumar , Tianxi Yang
{"title":"农用工业废物的价值化:将芒果籽转化为基于淀粉纳米颗粒的可食用涂层,用于保鲜农产品","authors":"Gurvendra Pal Singh , Krishna Aayush , Prafull Chavan , Ivy Chiu , Song Yan , Rachna Verma , Kamil Kuca , Dinesh Kumar , Tianxi Yang","doi":"10.1016/j.ifset.2024.103722","DOIUrl":null,"url":null,"abstract":"<div><p>The transformation of agro-industrial wastes into edible packaging is a promising approach within the circular economy framework. This study aimed to create a starch-based coating incorporating starch nanoparticles derived from mango seed waste and examine its impact on the quality and shelf life of tomatoes and kiwifruits when stored at room temperature at 24 ± 2 °C and 85 ± 5% relative humidity. Starch nanoparticles exhibited notable physicochemical properties. Composite films incorporating 5% (<em>w</em>/w) starch nanoparticles into native starch demonstrated superior characteristics such as reduced moisture content (8.89%), increased bursting strength (1281.73 g), and decreased water vapor transmission rate (5.87 × 10<sup>−3</sup> g m<sup>−2</sup> s<sup>−1</sup>). The results showed that the application of the edible coatings significantly improved the sensory and postharvest qualities of both fruits, including their color, weight loss, total soluble solids, pH, ascorbic acid content, firmness, and microbial counts. Tomatoes coated with the starch nanoparticle-based coating remained fresh and acceptable until the 23rd day of storage, while the uncoated tomatoes spoiled by the 16th day. Similarly, the coated kiwifruits maintained their overall acceptability until the 18th day, whereas the uncoated samples spoiled by the 12th day of storage. These results demonstrate the significance in transforming mango seed, an agro-industrial waste into valuable packaging materials via employing the utilization of starch nanoparticle-based edible coatings.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Valorization of agro-industrial wastes: Converting mango seed into starch nanoparticles-based edible coating for fresh produce preservation\",\"authors\":\"Gurvendra Pal Singh , Krishna Aayush , Prafull Chavan , Ivy Chiu , Song Yan , Rachna Verma , Kamil Kuca , Dinesh Kumar , Tianxi Yang\",\"doi\":\"10.1016/j.ifset.2024.103722\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The transformation of agro-industrial wastes into edible packaging is a promising approach within the circular economy framework. This study aimed to create a starch-based coating incorporating starch nanoparticles derived from mango seed waste and examine its impact on the quality and shelf life of tomatoes and kiwifruits when stored at room temperature at 24 ± 2 °C and 85 ± 5% relative humidity. Starch nanoparticles exhibited notable physicochemical properties. Composite films incorporating 5% (<em>w</em>/w) starch nanoparticles into native starch demonstrated superior characteristics such as reduced moisture content (8.89%), increased bursting strength (1281.73 g), and decreased water vapor transmission rate (5.87 × 10<sup>−3</sup> g m<sup>−2</sup> s<sup>−1</sup>). The results showed that the application of the edible coatings significantly improved the sensory and postharvest qualities of both fruits, including their color, weight loss, total soluble solids, pH, ascorbic acid content, firmness, and microbial counts. Tomatoes coated with the starch nanoparticle-based coating remained fresh and acceptable until the 23rd day of storage, while the uncoated tomatoes spoiled by the 16th day. Similarly, the coated kiwifruits maintained their overall acceptability until the 18th day, whereas the uncoated samples spoiled by the 12th day of storage. These results demonstrate the significance in transforming mango seed, an agro-industrial waste into valuable packaging materials via employing the utilization of starch nanoparticle-based edible coatings.</p></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2024-05-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1466856424001619\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856424001619","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Valorization of agro-industrial wastes: Converting mango seed into starch nanoparticles-based edible coating for fresh produce preservation
The transformation of agro-industrial wastes into edible packaging is a promising approach within the circular economy framework. This study aimed to create a starch-based coating incorporating starch nanoparticles derived from mango seed waste and examine its impact on the quality and shelf life of tomatoes and kiwifruits when stored at room temperature at 24 ± 2 °C and 85 ± 5% relative humidity. Starch nanoparticles exhibited notable physicochemical properties. Composite films incorporating 5% (w/w) starch nanoparticles into native starch demonstrated superior characteristics such as reduced moisture content (8.89%), increased bursting strength (1281.73 g), and decreased water vapor transmission rate (5.87 × 10−3 g m−2 s−1). The results showed that the application of the edible coatings significantly improved the sensory and postharvest qualities of both fruits, including their color, weight loss, total soluble solids, pH, ascorbic acid content, firmness, and microbial counts. Tomatoes coated with the starch nanoparticle-based coating remained fresh and acceptable until the 23rd day of storage, while the uncoated tomatoes spoiled by the 16th day. Similarly, the coated kiwifruits maintained their overall acceptability until the 18th day, whereas the uncoated samples spoiled by the 12th day of storage. These results demonstrate the significance in transforming mango seed, an agro-industrial waste into valuable packaging materials via employing the utilization of starch nanoparticle-based edible coatings.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.