Impact of Pectin Coating

Presentation by Muhammad Shafiq

February - 2025

Agenda

Introduction and Pectin Overview

Extraction Methods of Pectin

Properties and Application of Pectin Coating

Quality Evaluation and Its Effects

Nutritional Benefits of Coating

Microbial Analysis Insights

Shelf Life Extension Impact

Conclusion and Future Directions

2

Introduction

Pectin is a natural polysaccharide, primarily found in plant cell walls. It acts as a gelling agent in foods, contributing to texture and stability, making it significant in both culinary and preservation contexts.

OVERVIEW OF PECTIN

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Extraction Methods

Uses acid/alkaline solutions, adjusting pH and temperature for maximum yield. Typical conditions are pH 4-10, temperatures of 60-80 °C.

CHEMICAL EXTRACTION

Involves pectinases to break down plant cell walls, optimizing yield at specific concentrations and temperatures for enhanced pectin integrity.

ENZYMATIC EXTRACTION

4

Ultrasound Extraction

Utilizes ultrasound waves to enhance extraction efficiency. Parameters like sonication time (20-40 min) can significantly affect yield and quality of pectin extracted from cacao shell.

DETAILS ON ULTRASOUND EXTRACTION

5

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PECTIN PROPERTIES

The table summarizes the yield and quality of pectin extracted from cacao shell using various methods. Enzymatic extraction provided the highest yield and degree of esterification, indicating better quality.

Coating Application

Pectin-based edible coatings are applied to tomatoes via immersion. This method enhances the fruit's moisture retention and shelf-life by forming a protective barrier.

HOW PECTIN IS APPLIED ON TOMATOES

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Quality Evaluation

Coated tomatoes showed significantly improved firmness after 30 days of storage, minimizing moisture loss compared to uncoated samples.

EFFECTS ON FIRMNESS

Pectin coating helped retain color integrity of tomatoes, decreasing color degradation throughout the storage period, particularly in L* and ΔE values.

EFFECTS ON COLOR

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Nutritional Benefits

Higher in coated tomatoes, contributing to enhanced nutrition and color stability, important for consumer appeal.

LYCOPENE CONTENT

Pectin coatings improved phenolic retention in tomatoes, beneficial for health due to their antioxidant properties.

PHENOLIC CONTENT

Measured via DPPH and FRAP assays, showing coated tomatoes maintained higher antioxidant levels over the storage period.

ANTIOXIDANT ACTIVITY

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Microbial Analysis

Coated tomatoes exhibited lower total viable counts at 30 days, highlighting the coating's effectiveness in delaying spoilage and microbial growth.

TOTAL VIABLE AND YEAST COUNT RESULTS

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Shelf Life Extension

The edible pectin coating extended shelf life of tomatoes by up to 27 days at 4°C, demonstrating significant advantages over control groups without coating.

IMPACT OF COATING ON SHELF LIFE

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Conclusion

Pectin extracted from cacao shells effectively maintains quality, nutritional properties, and extends the shelf life of tomatoes during storage, offering a sustainable solution for food preservation.

SUMMARY OF FINDINGS AND BENEFITS

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Future Directions

Further research on other fruits and vegetable applications, optimization of extraction techniques, and exploring other biopolymers for enhanced preservation solutions.

PROPOSED RESEARCH AND APPLICATIONS

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