Edible coating of tomato (Solanum lycopersicum) using carboxymethyl cellulose (CMC) from bagasse

Utilization of bagasse as edible coating material to improve the storage of tomato fruits (Solanum lycopersicum) has been studied. Bagasse was used as the source of α-cellulose then formulated as carboxymethyl cellulose (CMC) through alkalinization and carboxymethylation. Qualitative test of bagasse...

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Bibliographic Details
Main Authors: Sinaga, M. Zulham Efendi, Bulan, Rumondang, Hardiyanti, Rini, Zaidar, Emma, Zuhra, Cut Fatimah, Lenny, Sovia, Thalia, Nova
Format: Conference Proceeding
Language:English
Subjects:
Bagasse
Carboxymethyl cellulose
Carboxymethylation
Cassava
Coating
Distilled water
Fruits
Infrared analysis
Qualitative analysis
Room temperature
Tomatoes
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Summary:Utilization of bagasse as edible coating material to improve the storage of tomato fruits (Solanum lycopersicum) has been studied. Bagasse was used as the source of α-cellulose then formulated as carboxymethyl cellulose (CMC) through alkalinization and carboxymethylation. Qualitative test of bagasse-based CMC was assayed using FT-IR analysis. Edible coating was prepared by formulating 0.5% (w/v), 1.0% (w/v) of CMC with distilled water, cassava starch and 10% (v/v) glycerol as a plasticizer agent. Tomato fruits were dipped into edible coating solution and kept at room temperature for 10 d. The application of 1% bagasse-based CMC gave the best results in preserving the tomato fruits with the lowest mass loss (6.42%), high vitamin C content (0.28 mg/mL), and antioxidant activity with an inhibitory concentration (IC50) of 128.91 ppm.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0136086