Citric Acid Cross-Linked Gelatin/Pectin Coatings Increase Shelf Life of Ripe Grapes
Source abstract
Abstract
Grapes, one of the most widely consumed fruits, present commerce challenges due to their short shelf life. One promising solution is the chemical cross-linking of polymers such as gelatin and pectin, which can create stronger and more biodegradable networks. This study evaluated the cross-linking of gelatin/pectin to extend the shelf life of ripe grapes, using citric acid as a cross-linker. Three different ratios of gelatin and pectin (1:1, 2:1, and 1:2) were tested in coatings applied to grapes. The results showed that the 1:1 ratio (gelatin/pectin) was the most effective in delaying the ripening of grapes. An analysis of the characteristics of the cross-linked networks revealed the formation of covalent bonds between the polymers, confirmed by FTIR, X-ray diffraction, and electron microscopy. The 1:1 coverage was superior, maintaining the visual quality of the grapes and delaying the loss of mass and firmness during the 10-day storage period. Grapes covered with this mixture showed less reduction in firmness and a lower accumulation of sugars, demonstrating its effectiveness in maintaining the quality of the fruit.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Fermentation and Sensory Analysis · Nanocomposite Films for Food Packaging · Postharvest Quality and Shelf Life Management
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Institute of Technology (ITEC), Food Science and Technology Department, Federal University of Pará (UFPA), Rua Augusto Corrêa S/N, Guamá, Belém 66075-900, PA, Brazil
Institute of Health and Animal Production, Federal Rural University of Amazonia, Belém 66077-830, PA, Brazil
Funding
Federal University of Pará
References (29)
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