Carboxymethyl Cellulose from Banana Rachis: A Potential Edible Coating to Extend the Shelf Life of Strawberry Fruit

Ahmed H. Abdullah, Mostafa A. A. Awad-Allah, Naglaa A. A. Abd-Elkarim, Zienab F. R. Ahmed () and Eman M. A. Taha ()
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Ahmed H. Abdullah: Department of Food Science and Technology, Faculty of Agriculture, South Valley University, Qena 83523, Egypt
Mostafa A. A. Awad-Allah: Home Economic Department, Faculty of Specific Education, South Valley University, Qena 83523, Egypt
Naglaa A. A. Abd-Elkarim: Department of Food Science and Technology, Faculty of Agriculture, South Valley University, Qena 83523, Egypt
Zienab F. R. Ahmed: Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates
Eman M. A. Taha: Department of Food Science and Technology, Faculty of Agriculture, South Valley University, Qena 83523, Egypt

Agriculture, 2023, vol. 13, issue 5, 1-14

Abstract: Cellulose derivatives, as edible coating for fruits and vegetables, have been broadly applied due to their availability, stability, solubility, safety, and low price. Therefore, this study was conducted to (1) extract cellulose from the banana plant rachis, (2) convert it into carboxymethyl (CMC), and (3) use the produced CMC as an edible coating to retard senescence and prolong the storage life of strawberry fruit. Preparation of CMC was accomplished by an etherification process, utilizing sodium hydroxide and monochloroacetic acid (MCA), with ethanol as a supporting medium. Characterization of CMC was done by analyzing the spectra of FTIR, degree of substitution (DS), ash content, CMC yield, water and oil holding capacity, in addition to physical characteristics. A storage study with CMC as an edible coating was conducted to investigate its impact on the shelf life of stored strawberry fruits. High purity food-grade CMC was successfully produced. CMC showed a yield of 156.25% with a DS of 0.78, a water holding capacity of 11.24 g/g, and an oil holding capacity of 1.60 g/g. The resulted CMC was well suited for edible coating preparation and was used effectively to prolong the shelf life of stored strawberry fruits at 22 °C to 6 days and to 16 days for that stored at 4 °C. Weight loss, total soluble solids (TSS), decay percentage, pH, anthocyanin content, ascorbic acid content, firmness, and sensory characteristics of CMC coated strawberry fruit stored at 4 °C were better than those stored at 22 °C. Thus, CMC edible coating prepared from banana rachis could be recommended as a potential postharvest treatment to delay postharvest senescence and maintain the quality of ambient and cold stored fruits.

Keywords: cellulose; banana rachis; etherification; edible coating; shelf life; strawberry (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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