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Development of novel hexanal encapsulated fiber (HEF) through electrospinning and its application to extend the shelf life of fruits

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Title: Development of novel hexanal encapsulated fiber (HEF) through electrospinning and its application to extend the shelf life of fruits
Author: Ranjan, Syndhiya
Program: Plant Agriculture
Advisor: Subramanian, Jayasankar
Abstract: Phospholipase D inhibition (PLD) technology is a membrane preservation technique using bioactive compound hexanal to enhance shelf life of fruits. Application of hexanal as spray or dip improves the post-harvest fruit quality but is limited due to its volatility. To overcome this, hexanal was encapsulated in a fiber from polymeric formulation of 1:2:5 and 1:5:5 w/w of hexanal, zein and PEO (HZP) using electrospinning. The release of hexanal from the fiber was activated by increase in relative humidity due to respiration of fruits. Surface characterization of the fiber using SEM showed that fiber was intact at 0% RH, expanded and distorted at 43 and 96% RH, respectively. FTIR characterization of the neat and hexanal loaded fibers showed the interaction behaviour of hexanal to zein and PEO. The hexanal release study from the fiber showed (i) activated release of hexanal from the fiber when exposed to 96% RH (ii) higher hexanal load was obtained from the fiber containing 1:2:5 HZP. The prepared fiber was tested on peach, plums, as single treatment. Further nectarine and pears were also exposed to HEF, after dipping them in enhanced freshness formulation (EFF), containing hexanal. The storability of fiber was analysed by using the fiber at 0 d, 7 d and 15d post preparation by storing in 0% RH. The decay percentage in nectarines, peaches, plums and pears was reduced and in addition the plums colour was maintained. The shelf life increased by 5 days in peach, nectarines and plums and 7 days in pears under room temperature irrespective of the age of fiber indicating the efficient fiber quality by storing it in the 0% RH. Application of HEF in the fruit packaging can enhance the shelf life during export or local transportation where the cold storage facility is not well developed.
URI: http://hdl.handle.net/10214/17743
Date: 2019-12
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