Food Science and Technology Vol. 12(2), pp. 115 - 127
DOI: 10.13189/fst.2024.120201
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Preservation of Tomatoes (Lycopersicum esculentum) with Composite Biofilms Based on Starch and Microcrystalline Cellulose (MCC)

Tran Y Doan Trang ^1,*, Do Thi Hanh ², Ha Thi Dzung ², Ta Thi Huong ¹, Pham Huong Quynh ¹, Ha Thi Nha Phuong ³, Nguyen Thi Thu Hien ¹, Hoang Thanh Duc ^1
1 HaUI Institute of Technology, Hanoi University of Industry, Vietnam
² Faculty of Chemical Technology, Hanoi University of Industry, Vietnam
³ Faculty of Chemical and Environmental Technology, Viet Tri University of Technology, Vietnam

ABSTRACT

This research collected starch films with varying Microcrystalline Cellulose (MCC) contents, ranging from 0% to 20% by weight. Subsequently, and these starch-MCC composite films were assessed for their film-forming ability, solution properties, water absorption capacity, solubility, biodegradability, and surface morphology. The film with the best characteristics was selected for further testing in preserving ripe tomatoes. The results showed that adding 4% MCC to the film reduced water absorption and enhanced biodegradability and solubility to an optimal level while improving adhesion during production compared to the initial film. Electron microscopy observations revealed no significant impact on the surface morphology of the composite film when 4% MCC was added. Applying this starch film in preserving ripe tomatoes demonstrated its ability to maintain the freshness, shine, and color of the fruit for up to 12 days. The research reveals that using the St-4% MCC composite film effectively maintains the freshness and quality of ripe tomatoes. Compared to untreated fruits, this coating notably slows down decay, retains color, and mitigates firmness loss. Moreover, the film reduces weight loss and preserves total soluble solids, total acidity, and ascorbic acid content, indicating its potential as a promising preservation technique for maintaining fruit quality and nutritional value during prolonged storage.

KEYWORDS
Microcrystalline Cellulose (MCC), Starch, Composite Film, Preservation, Ripe Tomato

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Tran Y Doan Trang , Do Thi Hanh , Ha Thi Dzung , Ta Thi Huong , Pham Huong Quynh , Ha Thi Nha Phuong , Nguyen Thi Thu Hien , Hoang Thanh Duc , "Preservation of Tomatoes (Lycopersicum esculentum) with Composite Biofilms Based on Starch and Microcrystalline Cellulose (MCC)," Food Science and Technology, Vol. 12, No. 2, pp. 115 - 127, 2024. DOI: 10.13189/fst.2024.120201.

(b). APA Format:
Tran Y Doan Trang , Do Thi Hanh , Ha Thi Dzung , Ta Thi Huong , Pham Huong Quynh , Ha Thi Nha Phuong , Nguyen Thi Thu Hien , Hoang Thanh Duc (2024). Preservation of Tomatoes (Lycopersicum esculentum) with Composite Biofilms Based on Starch and Microcrystalline Cellulose (MCC). Food Science and Technology, 12(2), 115 - 127. DOI: 10.13189/fst.2024.120201.