Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf-life enhancement

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dc.authoridALI, NEMAT/0000-0001-6525-4202
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridchawla, Prince/0000-0002-2383-7925
dc.authoridDhull, Sanju Bala/0000-0002-5749-6241
dc.contributor.authorSharma, Madhu
dc.contributor.authorBains, Aarti
dc.contributor.authorDhull, Sanju Bala
dc.contributor.authorChawla, Prince
dc.contributor.authorGoksen, Gulden
dc.contributor.authorAli, Nemat
dc.date.accessioned2025-03-17T12:27:43Z
dc.date.available2025-03-17T12:27:43Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractThis research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material to enhance the shelf-life of cut papaya fruits. The study focused on the extraction process of mung bean starch and its subsequent characterization through various analyses. Particle size (142.3 +/- 1.24 nm), zeta potential (-25.52 +/- 1.02 mV), morphological images, Fourier transform infrared (FTIR) spectra, and thermal stability (68.36 +/- 0.15 degrees C) were assessed to determine the mung bean starch properties. The functional properties, such as bulk density (0.51 +/- 0.004 g/cm3) and tapped density (0.62 +/- 0.010 g/cm3), angle of repose (21.61 degrees), swelling power (12.26 +/- 0.25%), and minimum gelation concentration (4.01 +/- 1.25%), were examined to detect its potential as a coating base material. Subsequently, the prepared mung bean starch coating solution (1%, 2%, 3%, 4%, and 5%) was applied to papaya fruits and the coated fruits' physicochemical characteristics evaluated during storage. These characteristics encompassed color, weight loss, pH shifts, total soluble solids, titratable acidity, vitamin C content, fruit firmness, microbial analysis, and sensory attributes. The results revealed that starch coating on papaya maintained its color, reduced weight loss, preserved vitamin C, and delayed firmness loss, enhancing shelf-life when compared to control sample. These findings demonstrated the effectiveness of mung bean starch coatings in preserving papaya fruits. The research made a significant contribution to the use of mung bean starch as a potential coating material for improving the shelf-life of papaya fruits. This finding has great promise for the field of food preservation and quality control. This research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material to enhance the shelf-life of cut papaya fruits. The study focused on the extraction process of mung bean starch and its subsequent characterization through various analyses. The research made a significant contribution to the use of mung bean starch as a potential coating material for improving the shelf-life of papaya fruits.image
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSPD2024R940]
dc.description.sponsorshipThis research was supported through the Researchers Supporting Project Number (RSPD2024R940), King Saud University, Riyadh, Saudi Arabia.
dc.identifier.doi10.1002/fsn3.4166
dc.identifier.endpage5200
dc.identifier.issn2048-7177
dc.identifier.issue7
dc.identifier.pmid39055197
dc.identifier.scopus2-s2.0-85193606561
dc.identifier.scopusqualityN/A
dc.identifier.startpage5188
dc.identifier.urihttps://doi.org/10.1002/fsn3.4166
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2405
dc.identifier.volume12
dc.identifier.wosWOS:001226838000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectcoating
dc.subjectpapaya fruit
dc.subjectshelf-life improvement
dc.subjectstarch
dc.titleExtraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf-life enhancement
dc.typeArticle

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