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...

Full description

Saved in:
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
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by
cites
container_end_page
container_issue 1
container_start_page
container_title
container_volume 2626
creator Sinaga, M. Zulham Efendi
Bulan, Rumondang
Hardiyanti, Rini
Zaidar, Emma
Zuhra, Cut Fatimah
Lenny, Sovia
Thalia, Nova
description 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.
doi_str_mv 10.1063/5.0136086
format conference_proceeding
fullrecord <record><control><sourceid>proquest_scita</sourceid><recordid>TN_cdi_proquest_journals_2818424951</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2818424951</sourcerecordid><originalsourceid>FETCH-LOGICAL-p168t-13f01440efd9d3e85ee0acca40389b051966477dd3ec260bd9b0b2d3b7878823</originalsourceid><addsrcrecordid>eNp90M9LwzAUB_AgCs7pwf8g4GUTOl-aNE2PMuYPmHhwB28xTdPZkTY1acX-93Zs4M3Tg_c-vMf7InRNYEGA07tkAYRyEPwETUiSkCjlhJ-iCUDGopjR93N0EcIOIM7SVEzQx6qocmuwdqqrmi12Je5crTqHZ2_OqqavsR20a40Ple7rOe7Dnmnlc_cz1Kb7HCzWxtreumDwbPmynOPSuxrnaqtCMJforFQ2mKtjnaLNw2qzfIrWr4_Py_t11BIuuojQEghjYMoiK6gRiTGgtFYMqMhySEjGOUvTYpzpmENejM08LmieilSImE7RzWFt691Xb0Ind673zXhRxoIIFrMsIaO6Paigq2582DWy9VWt_CAJyH2AMpHHAP_D387_QdkWJf0FTStxMw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>conference_proceeding</recordtype><pqid>2818424951</pqid></control><display><type>conference_proceeding</type><title>Edible coating of tomato (Solanum lycopersicum) using carboxymethyl cellulose (CMC) from bagasse</title><source>American Institute of Physics:Jisc Collections:Transitional Journals Agreement 2021-23 (Reading list)</source><creator>Sinaga, M. Zulham Efendi ; Bulan, Rumondang ; Hardiyanti, Rini ; Zaidar, Emma ; Zuhra, Cut Fatimah ; Lenny, Sovia ; Thalia, Nova</creator><contributor>Andriayani ; Wirjosentono, Basuki ; Mahmud, Taifo ; Sembriring, Seri Bima ; Kaban, Jamaran ; Basyuni, Mohammad ; Gea, Saharman</contributor><creatorcontrib>Sinaga, M. Zulham Efendi ; Bulan, Rumondang ; Hardiyanti, Rini ; Zaidar, Emma ; Zuhra, Cut Fatimah ; Lenny, Sovia ; Thalia, Nova ; Andriayani ; Wirjosentono, Basuki ; Mahmud, Taifo ; Sembriring, Seri Bima ; Kaban, Jamaran ; Basyuni, Mohammad ; Gea, Saharman</creatorcontrib><description>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.</description><identifier>ISSN: 0094-243X</identifier><identifier>EISSN: 1551-7616</identifier><identifier>DOI: 10.1063/5.0136086</identifier><identifier>CODEN: APCPCS</identifier><language>eng</language><publisher>Melville: American Institute of Physics</publisher><subject>Bagasse ; Carboxymethyl cellulose ; Carboxymethylation ; Cassava ; Coating ; Distilled water ; Fruits ; Infrared analysis ; Qualitative analysis ; Room temperature ; Tomatoes</subject><ispartof>AIP conference proceedings, 2023, Vol.2626 (1)</ispartof><rights>Author(s)</rights><rights>2023 Author(s). Published by AIP Publishing.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>309,310,314,780,784,789,790,23930,23931,25140,27924,27925</link.rule.ids></links><search><contributor>Andriayani</contributor><contributor>Wirjosentono, Basuki</contributor><contributor>Mahmud, Taifo</contributor><contributor>Sembriring, Seri Bima</contributor><contributor>Kaban, Jamaran</contributor><contributor>Basyuni, Mohammad</contributor><contributor>Gea, Saharman</contributor><creatorcontrib>Sinaga, M. Zulham Efendi</creatorcontrib><creatorcontrib>Bulan, Rumondang</creatorcontrib><creatorcontrib>Hardiyanti, Rini</creatorcontrib><creatorcontrib>Zaidar, Emma</creatorcontrib><creatorcontrib>Zuhra, Cut Fatimah</creatorcontrib><creatorcontrib>Lenny, Sovia</creatorcontrib><creatorcontrib>Thalia, Nova</creatorcontrib><title>Edible coating of tomato (Solanum lycopersicum) using carboxymethyl cellulose (CMC) from bagasse</title><title>AIP conference proceedings</title><description>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.</description><subject>Bagasse</subject><subject>Carboxymethyl cellulose</subject><subject>Carboxymethylation</subject><subject>Cassava</subject><subject>Coating</subject><subject>Distilled water</subject><subject>Fruits</subject><subject>Infrared analysis</subject><subject>Qualitative analysis</subject><subject>Room temperature</subject><subject>Tomatoes</subject><issn>0094-243X</issn><issn>1551-7616</issn><fulltext>true</fulltext><rsrctype>conference_proceeding</rsrctype><creationdate>2023</creationdate><recordtype>conference_proceeding</recordtype><recordid>eNp90M9LwzAUB_AgCs7pwf8g4GUTOl-aNE2PMuYPmHhwB28xTdPZkTY1acX-93Zs4M3Tg_c-vMf7InRNYEGA07tkAYRyEPwETUiSkCjlhJ-iCUDGopjR93N0EcIOIM7SVEzQx6qocmuwdqqrmi12Je5crTqHZ2_OqqavsR20a40Ple7rOe7Dnmnlc_cz1Kb7HCzWxtreumDwbPmynOPSuxrnaqtCMJforFQ2mKtjnaLNw2qzfIrWr4_Py_t11BIuuojQEghjYMoiK6gRiTGgtFYMqMhySEjGOUvTYpzpmENejM08LmieilSImE7RzWFt691Xb0Ind673zXhRxoIIFrMsIaO6Paigq2582DWy9VWt_CAJyH2AMpHHAP_D387_QdkWJf0FTStxMw</recordid><startdate>20230524</startdate><enddate>20230524</enddate><creator>Sinaga, M. Zulham Efendi</creator><creator>Bulan, Rumondang</creator><creator>Hardiyanti, Rini</creator><creator>Zaidar, Emma</creator><creator>Zuhra, Cut Fatimah</creator><creator>Lenny, Sovia</creator><creator>Thalia, Nova</creator><general>American Institute of Physics</general><scope>8FD</scope><scope>H8D</scope><scope>L7M</scope></search><sort><creationdate>20230524</creationdate><title>Edible coating of tomato (Solanum lycopersicum) using carboxymethyl cellulose (CMC) from bagasse</title><author>Sinaga, M. Zulham Efendi ; Bulan, Rumondang ; Hardiyanti, Rini ; Zaidar, Emma ; Zuhra, Cut Fatimah ; Lenny, Sovia ; Thalia, Nova</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p168t-13f01440efd9d3e85ee0acca40389b051966477dd3ec260bd9b0b2d3b7878823</frbrgroupid><rsrctype>conference_proceedings</rsrctype><prefilter>conference_proceedings</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Bagasse</topic><topic>Carboxymethyl cellulose</topic><topic>Carboxymethylation</topic><topic>Cassava</topic><topic>Coating</topic><topic>Distilled water</topic><topic>Fruits</topic><topic>Infrared analysis</topic><topic>Qualitative analysis</topic><topic>Room temperature</topic><topic>Tomatoes</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sinaga, M. Zulham Efendi</creatorcontrib><creatorcontrib>Bulan, Rumondang</creatorcontrib><creatorcontrib>Hardiyanti, Rini</creatorcontrib><creatorcontrib>Zaidar, Emma</creatorcontrib><creatorcontrib>Zuhra, Cut Fatimah</creatorcontrib><creatorcontrib>Lenny, Sovia</creatorcontrib><creatorcontrib>Thalia, Nova</creatorcontrib><collection>Technology Research Database</collection><collection>Aerospace Database</collection><collection>Advanced Technologies Database with Aerospace</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sinaga, M. Zulham Efendi</au><au>Bulan, Rumondang</au><au>Hardiyanti, Rini</au><au>Zaidar, Emma</au><au>Zuhra, Cut Fatimah</au><au>Lenny, Sovia</au><au>Thalia, Nova</au><au>Andriayani</au><au>Wirjosentono, Basuki</au><au>Mahmud, Taifo</au><au>Sembriring, Seri Bima</au><au>Kaban, Jamaran</au><au>Basyuni, Mohammad</au><au>Gea, Saharman</au><format>book</format><genre>proceeding</genre><ristype>CONF</ristype><atitle>Edible coating of tomato (Solanum lycopersicum) using carboxymethyl cellulose (CMC) from bagasse</atitle><btitle>AIP conference proceedings</btitle><date>2023-05-24</date><risdate>2023</risdate><volume>2626</volume><issue>1</issue><issn>0094-243X</issn><eissn>1551-7616</eissn><coden>APCPCS</coden><abstract>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.</abstract><cop>Melville</cop><pub>American Institute of Physics</pub><doi>10.1063/5.0136086</doi><tpages>5</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0094-243X
ispartof AIP conference proceedings, 2023, Vol.2626 (1)
issn 0094-243X
1551-7616
language eng
recordid cdi_proquest_journals_2818424951
source American Institute of Physics:Jisc Collections:Transitional Journals Agreement 2021-23 (Reading list)
subjects Bagasse
Carboxymethyl cellulose
Carboxymethylation
Cassava
Coating
Distilled water
Fruits
Infrared analysis
Qualitative analysis
Room temperature
Tomatoes
title Edible coating of tomato (Solanum lycopersicum) using carboxymethyl cellulose (CMC) from bagasse
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T03%3A26%3A11IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_scita&rft_val_fmt=info:ofi/fmt:kev:mtx:book&rft.genre=proceeding&rft.atitle=Edible%20coating%20of%20tomato%20(Solanum%20lycopersicum)%20using%20carboxymethyl%20cellulose%20(CMC)%20from%20bagasse&rft.btitle=AIP%20conference%20proceedings&rft.au=Sinaga,%20M.%20Zulham%20Efendi&rft.date=2023-05-24&rft.volume=2626&rft.issue=1&rft.issn=0094-243X&rft.eissn=1551-7616&rft.coden=APCPCS&rft_id=info:doi/10.1063/5.0136086&rft_dat=%3Cproquest_scita%3E2818424951%3C/proquest_scita%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-p168t-13f01440efd9d3e85ee0acca40389b051966477dd3ec260bd9b0b2d3b7878823%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2818424951&rft_id=info:pmid/&rfr_iscdi=true