Effect of Alginate-Chitosan edible film coating on vitamin c loss of fresh cut sliced pineapple (Ananas comosus (L.) merr)

• Main Authors: Ismillayli, Nurul, Julianti, Hirnani, Handayani, Sri Seno, Hermanto, Dhony
• Format: Conference Proceeding
• Language: English
• Subjects: Alginates; Ascorbic acid; Biodegradable materials; Chitosan; Coating effects; Fruits; Functional groups; Oxidation; Pineapples; Stability tests; Vitamin C
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0136933

Pineapple as tropical fruit with high content of vitamin C, is a perishable fruit easily loses vitamin C due to air oxidation. Fresh fruit coating is required using environmentally friendly biodegradable materials. A study on the effect of alginate-chitosan film coating on the loss of vitamin C in fresh cut pineapple has been carried out. Pineapple coating was carried out by dipping fresh cut sliced pineapple in alginate-chitosan hydrosol which had been prepared in mass ratio alginate and chitosan of 1:1 at pH 5.28. Vitamin C content of pineapple fruit at storage temperatures of 4, 13 and 27 °C was measured by UV-Vis spectrophotometer at maximum wavelength of 660 nm. The stability test of vitamin C content due to film coating was carried out at various storage period of 1, 5, 24 hours, 3 and 7 days at temperature of 4 °C. Biodegradability test of alginate-chitosan film was carried out through a burried test and the degradation of the functional groups of the film was characterized using FTIR Spectrophotometer. Alginate-chitosan film coating can reduce the loss of vitamin C in fresh cut sliced pineapple at all storage period. The reduction of vitamin C content up to 7 days of storage period was 8.81%. The percentage of decomposition of the alginate-chitosan film reached 83% on the 28th day of the burried test with the loss of protonated amine and carboxylate functional groups. It was suggested that alginate-chitosan film coating could be a useful treatment of maintaining vitamin C content in fresh cut sliced pineapple.