Optimization of Flaxseed Cake Pectin Extraction and Shelf-Life Prediction Model for Pear Fruit Preserved by Pectin Edible Coating

Document Type : Original Article

Authors

1 Chemical Engineering and Pilot Plant Laboratory Dept., National Research Centre, 12622 Dokki, Giza, Egypt

2 Food Technology Dept., National Research Centre, 12622 Dokki, Giza, Egypt

Abstract

The aim of this study was the possibility of pectin flaxseed cake extraction by using organic and mineral acids, and improves the edible coating formation from flaxseeds pectin and sodium alginate (1%) for pear fruits. Pectin characterization ( Equivalent Weight, Methoxyl Content, Total anhydrouronic acid content and Degree of Esterification) was estimated, also characterized according to their fingerprint from the FT-IR spectroscopy whether flaxseed pectin extracted by citric and hydrochloric acid ( FPE1 and FPE2, respectively). The substance used in these experimented were the pear fruits coated with pectin extraction by citric and hydrochloric acid (CEP1 and CPE2, respectively) compared with uncoated fruits. The effect of edible coating on quality attributes of fruits storage at 4±1°C and relative humidity of 90-95% was determined. The shelf-life of pear fruits was determined by using different mathematical analyses such as statistical and kinetics models. The results of this study demonstrated that the beast edible coating of pear fruit was CEP2 followed by samples CEP1 as compared with uncoated fruits. The fruit quality evaluation revealed that the coating treatments were more effective in retention of the weight, antioxidant activity and total anthocyanins content in pear fruits during storage periods. Pear fruits coated with pectin extraction two (CEP2) retains an acceptability consumption for a longer period than other tested fruits, and the pear fruit's quality was maintained for 28.75 and 52.65 days for CEP1 and CEP2, respectively. Finally, it was evident from results the incorporation of flaxseed pectin with an edible coating solution improved the quality of fruits and antioxidant stability

Keywords

Main Subjects

Files

Cited by

History

  • Receive Date: 29 April 2021
  • Revise Date: 05 July 2021
  • Accept Date: 28 July 2021

Share

How to cite

Statistics