Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning

The effect of calcium carbonate (CaCO3)-nanoparticle-longkong peel extract (LPE) coating on quality and browning of longkong after harvesting were evaluated. Edible coating (carrageenan) was used as a component of 1 mM CaCO3 and 2.00 mg LPE. Longkongs were coated with 0 (control), 1 and 2% carrageenan and storing them at 13°C and 90-95% RH for 14 days. Longkong were analyzed for changes in browning pigment, L* value, pH, total phenolic content, polyphenol oxidase (PPO) and total sugar. The results showed longkong coating with 1 and 2% carrageenan (CGN) lower browning pigment, which correlated with a decrease in PPO and total phenolic content than control. However, longkong coating with 1% CGN delayed browning more than longkong coating 2% CGN during ten days of storage. While the sugar was significantly higher in control compared to 1 and 2% CGN. Longkong treated with 1 and 2% CGN showed no significantly a decrease in pH when compared to the control fruit

Enhanced survival of probiotics by encapsulation with plant extracts during foam-mat drying and under simulated gastrointestinal conditions

Survival of probiotic bacteria, Pediococcus pentosaceus ARG-MG12 encapsulated in sodium alginate beads with different plant extracts (onion, soybean, and lotus root) were tested under simulated gastrointestinal conditions compared with free cells. Encapsulated P. pentosaceus ARG-MG12 in sodium alginate solution with onion and soybean extracts revealed the highest survival under bile salt. The survival increased proportionately with increasing extracts concentrations. Microencapsulation enhanced acidic survival of all probiotic strains compared to free cells. P. pentosaceus ARG-MG12 coencapsulated with 3% soybean extracts showed the highest survival of 9.98 log CFU/mL (p < 0.05) after bile salt exposure for 3 hr, while the control including microencapsulated cells without extracts exhibited 8.66 log CFU/mL of survival. Alginate coating of the soybean extracts co-encapsulated probiotic increased survival during foam-mat drying at 70°C to 98.39% compared to that of uncoated which showed 87.55% survival. Co-encapsulated P. pentosaceus ARG-MG12 stored in hard gelatin capsule and aluminium foil bag at 8°C for eight weeks showed higher survival than room temperature

Postharvest physiology and handling of longkong fruit: A review

Introduction. Longkong fruit has a high economic value in South-East Asia, especially in Thailand. It has unique nutritional and organoleptic characteristics that contribute to fruit exports to numerous countries. Research issues. However, severe pericarp browning, fruit drop, moisture loss, off-flavor and chilling injury are the predominant problems in harvested longkong fruit during handling and storage. Temperature (low and high) and environmental conditions are the key factors that cause the majority of quality losses in longkong fruit, followed by postharvest decay. The postharvest handling of longkong fruit aims to prolong its quality and value, but it is not yet adequately developed and, as a result, several processing issues are still common. Investigated research areas. Optimal storage conditions, modified atmosphere packaging, chemical dipping and fumigation technology are widely applied to control longkong fruit postharvest losses. Although there have been numerous studies carried out on longkong fruit in the last decade, they were carried out in various countries and several languages. The present review attempts to summarise some of the most significant findings that involve fruit ripening and postharvest storage; in particular, the different treatments developed to extend the shelf life of longkong fruit