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Development of Coating Formulation for the Delivery of Hexanal to Nectarines (Prunus persica var. nucipersica)

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dc.contributor.advisor Lim, Loong-Tak
dc.contributor.author Onkollar, Ramazan
dc.date.accessioned 2020-05-28T19:55:11Z
dc.date.copyright 2020-05
dc.date.created 2020-05-21
dc.date.issued 2020-05-28
dc.identifier.uri http://hdl.handle.net/10214/18009
dc.description.abstract Hexanal is an antimicrobial compound with phospholipase D inhibition properties, and effective for extending shelf life of fresh produce. Due to high volatility and susceptibility to oxidative degradation, a system to increase its retention is important. In this research, hexanal was incorporated to zein and hydroxypropyl methylcellulose based coating formulation. Scanning electron microscopy, Fourier transform infrared, and energy dispersive x-ray spectroscopy analyses confirmed the dual-layer coating formation. Hexanal incorporation inhibited mold and bruise development of nectarines. Response surface methodology was used to evaluate the formulation parameters on response variables. Formulations were not effective in decreasing weight loss, but were capable of preserving firmness. pH levels of coated fruits were higher than control (except formulation #11). The fruits coated with central formulation demonstrated 11.98% Brix, whereas, control had 11.3% Brix at the end of 12 days. The developed coating formulation could be promising for extending the shelf life of perishable fruits. en_US
dc.language.iso en en_US
dc.subject coating en_US
dc.subject hexanal en_US
dc.subject zein en_US
dc.subject HPMC en_US
dc.subject nectarine en_US
dc.title Development of Coating Formulation for the Delivery of Hexanal to Nectarines (Prunus persica var. nucipersica) en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
dc.description.embargo 2021-05-21
dc.rights.license All items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.


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