Muhammad Faisal, Hera Desvita, M. Bagas Heriansyah, Yusya Abubakar, Fauzi Muhammad Djuned, Dieni Mansur, Putri Ramadhani, Novita Ariani, Khoirunnisa, Akhmad Darmawan, Reka Mustikasari, Muslih Anwar, Wahyu Anggo Rizal
Cherry tomatoes are climacteric fruits that are highly perishable during storage. In this study, an edible coating was developed to extend the shelf life of cherry tomatoes during preservation at room temperature. The edible coating was made from liquid smoke enriched with chitosan and durian seed starch. The liquid smoke used was derived from durian rinds pyrolyzed at 340 °C (T1), 380 °C (T2), and 420 °C (T3). Next, 2%–6% liquid smoke was blended with chitosan and durian seed starch to form various formulations of edible coating. Cherry tomatoes were soaked in the edible coating for 15 minutes and then dried in an air-circulating oven. The properties of the edible coating were characterized using Fourier transform infrared (FTIR) spectroscopy and X-ray fluorescence (XRF). The FTIR analysis showed no new functional groups, while the XRF analysis indicated that the elemental compositions of the edible coating did not significantly differ across the various formulations. The antibacterial effect of the edible coatings was tested against Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, and Staphylococcus aureus. In particular, respiration rate and colorimetric tests were performed to evaluate the feasibility of the edible coating as a cherry tomato preservative. The various formulations demonstrated moderate antibacterial properties, with inhibitory zone diameters ranging from 6 mm to 7.67 mm against the four bacteria. Results showed that applying edible coatings effectively decreased both the respiration rate. The color changes (L∗, a∗, b∗) of cherry tomatoes coated edible coatings revealing differences in lightness, redness, and yellowing compared to control samples, with coating treatments slowing the typical ripening process. Moreover, the T3C2 edible coating, made from liquid smoke incorporating chitosan and durian seed starch, could extend the shelf life of cherry tomatoes to 12 days at room temperature. © 2025
Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Climate Change Research Center, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Halal Research Center, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Oil Palm and Coconut Research Center, Universitas Syiah Kuala, Banda Aceh, Indonesia; Research Center for Food Technology and Process, National Research and Innovation Agency, Jl. Jogja - Wonosari, Km 31, 5. Kec. Playen, 174 WNO, Gading II, Gading, Playen, Gunung Kidul Regency, Special Region of Yogyakarta, 55861, Indonesia; Department of Agriculture Product Technology, Faculty of Agriculture, Universitas Syiah Kuala Darussalam, Banda Aceh, 23111, Indonesia; Research Center for Chemistry, Indonesian Institute of Sciences-National Research and Innovation Agency, Kawasan Puspitek Serpong, Banten, Tangerang Selatan, 15314, Indonesia; Department of Chemistry, Faculty of Science and Mathematics, Diponegoro University, Semarang, Indonesia; Research Center for Pharmaceutical Ingredients and Traditional Medicine, National Research and Innovation Agency of Indonesia (BRIN), Kawasan Puspiptek, 452 Building, Serpong, Tangerang Selatan, 15314, Indonesia
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