000			02889nam a22003257a 4500
003			OSt
005			20250710135005.0
008			250709b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TP 370 _bB38 2025
100			_aBautista, Arielle Bernadette F. _eauthor
245			_aDevelopment of edible coating from extracted pectin of tomato (solanum lycopersicum)/ _cArielle bernadette F. Bautista, Shantal Mae H. Buenaventura, Robelyn S. Joaquin, Aldrin V. Mandabon, and Cathlene Mae P. Torrenueva.--
260			_aManila; _bTechnological University of the Philippines, _c2025.
300			_axv, 204pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology.-- _bBachelor of science in food technology: _cTechnological University of the Philippines, _d2025.
504			_aIncludes bibliographic references and index.
520			_aPostharvest 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.
650			_aEdible coating
650			_aPectin
650			_aTomato
700			_aBuenaventura, Shantal Mae H. _eauthor
700			_aJoaquin, Robelyn S. _eauthor
700			_aMandabon, Aldrin V. _eauthor
700			_aTorrenueva, Cathlene Mae P. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c30241 _d30241