Development of edible coating from extracted pectin of tomato (solanum lycopersicum)/
Arielle bernadette F. Bautista, Shantal Mae H. Buenaventura, Robelyn S. Joaquin, Aldrin V. Mandabon, and Cathlene Mae P. Torrenueva.--
- Manila; Technological University of the Philippines, 2025.
- xv, 204pages: 29cm.
Bachelor's thesis
College of Industrial Technology.--
Includes bibliographic references and index.
Postharvest losses of fresh produce, particularly tomatoes, are a major concern in the Philippines. This study developed an edible coating from extracted pectin of tomatoes to extend the shelf life of carrots, which deteriorate quickly under ambient conditions. It was extracted using an acid method, dried into powder, and used to formulate the edible coating. The physico-chemical, microbial, and shelf-life characteristics of the coating were analyzed on both treated and untreated carrots. Formulation 1 proved to be the most effective, with FTIR results matching standard pectin. The coating inhibited microbial growth, with APC levels remaining <10 EAPC cfu/g for 21 days and YMC at 100 cfu/g for 14 days. The product maintained its shelf life for 21 days on pH, odor, appearance, texture, and water activity with biochemical and physical tests such as TSS and weight loss showed stability under both refrigerated and ambient storage conditions. Sensory evaluation using a 15-cm line scale in QDA with 5 respondents showed that the coating preserved carrot juiciness and prevented odor under refrigeration while maintaining crispiness at ambient temperature. Interviews with 60 untrained and 6 trained panelists highlighted challenges in carrot quality, awareness of edible coatings, and market potential. Trained panelists showed interest in the tomato-based coating and its potential. Overall, the study demonstrated that the tomato-based coating effectively extended the shelf life of carrots and improved their sensory quality during storage, particularly under refrigeration.