Preparation of nata de coco-based carboxymethylcellulose coating and its effect on the post-harvest life of bell pepper (Capsicum annuum l.) fruits
Abstract
Carboxymethyl cellulose from nata de coco, referred to as carboxymethyl-nata (CMN), was prepared by two cycles of mercerization and etherification. Coatings containing 1% and 2% CMN were applied on bell peppers to evaluate the effect of the polysaccharide coating on the post-harvest life of the fruits. The fruits were stored at 25 degrees C. During storage, the color change in CMN-coated fruits was slower than in the control and blank fruits (coated with additives only). CMN-coated fruits maintained firmness and had lower weight loss, total soluble solids content and titratable acidity than the control and blank. Antioxidant activity and total phenolic content increased from day 0 to day 15. CMN-coated fruits had lower total phenolic content than the control and blank at day 15. Values at day 15 did not indicate the retardation of antioxidant activity in the 1% CMN-coated fruits. Results indicated that CMN coatings reduced the rate of ripening.
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Coatings containing 1% and 2% carboxymethyl cellulose from Nata de coco applied to bell peppers significantly reduced the ripening rate.
“Coatings containing 1% and 2% of carboxymethyl cellulose from Nata de coco, referred to as carboxymethylnata, were applied to bell peppers to evaluate the effect of the polysaccharide coating on the post-harvest life of the fruits.The results suggested that this coating significantly reduced the ripening rate.”
From Coconut water preservation and processing: a review (2012) · cites this paper as [39]
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Coconut water preservation and processing: a review
Prades, A., Dornier, M., Diop, N., & Pain, J.-P. (2012) · Fruits · doi:10.1051/fruits/2012009 · Cited by 91 · see citing works
- Authors
- Sabularse, V. C., Montalbo, M. N. D., Hernandez, H. P., & Serrano, E. P.
- Affiliations
- University of the Philippines Los Baños (PH)
- Coca Cola (United States) (US)
- Corresponding author
- Sabularse, Veronica C.
- Venue
- International Journal of Food Sciences and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2009-01
- Volume
- 60
- Issue
- sup7
- Pages
- 206-218
- ISSN
- 0963-7486 (ISSN-L)
- 1465-3478
- OpenAlex
- W2034358258
- Cited by
- 14
- References
- 0
- Citations by year
- 2026: 1 · 2023: 2 · 2022: 3 · 2020: 1 · 2019: 1 · 2018: 1 · 2017: 1 · 2012: 3
- FWCI
- 1.62
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Sciences and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- nata de coco, carboxymethyl cellulose, edible coatings, polysaccharide coatings, sweet pepper, Capsicum annuum, postharvest shelf life, fruit ripening retardation, mercerization, etherification, antioxidant activity, total phenolic content, fruit firmness, weight loss, soluble solids
- MeSH terms
- Acetobacter, Antioxidants, Capsicum, Carboxymethylcellulose Sodium, Food Analysis, Food Handling, Osmolar Concentration, Phenols, Pigmentation, Surface Properties, Time Factors, Vegetables, Water, Gluconacetobacter xylinus, Chemical Phenomena
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