The role of sodium alginate and gelatin coatings in the preservation of mulberry pestil
Main Article Content
Keywords
gelatin, grape seed oil, pestil, sodium alginate, storage
Abstract
In this study, sodium alginate and gelatin-based edible coatings were applied to preserve the physicochemical quality of pestil (mulberry fruit pulp), extend its shelf life, and provide a commercially viable solution for the pestil industry. Coated samples were stored for 45 days and analyzed periodically. The results showed that coated pestils had higher L* values, lower moisture loss, and increased Fe (iron), Ca (calcium), and Na (sodium) contents compared to controls. The coatings effectively reduced HMF (hydroxymethylfurfural) content and preserved the overall quality, although they masked the fruity odor and darkened the color. The coated samples maintained better quality characteristics, particularly during the first 15 days.
References
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Atıcı G, Fenercioğlu H. Erik pestilinin kalite parametreleri ve kuruma davranışı üzerine ‘sıcak havalı kurutma ve mikrodalga kurutma’ yöntemlerinin etkisinin belirlenmesi üzerine bir araştırma. Çukurova Üniv Fen Mühendis. Bilim Derg. 2014;31(3):23–32.
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Borchard W, Kenning A, Kapp A, Mayer C. Phase diagram of the system sodium alginate/water: A model for biofilms. Int J Biology Macromol. 2005;35(5):247–56. 10.1016/j.ijbiomac.2005.02.006
Cağındı O, Ötleş S. Comparison of some properties on the different types of pestil: A traditional product in Turkey. Int J Food Sci Technol. 2005;40(8):897–901. 10.1111/j.1365-2621.2005.00962.x
Eyiz V. 2019. The effect of edible fılms on physical chemical and sensory characteristics of fruit and cereal bars. Necmettin Erbakan University. Ms. thesis, Konya, Türkiye.
Galus S, Lenart A. Development and characterization of composite edible films based on sodium alginate and pectin. J Food Eng. 2013;115(4):459–65. 10.1016/j.jfoodeng.2012.03.006
Garavaglia J, Markoski MM, Oliveira A, Marcadenti A. Grape seed oil compounds: Biological and chemical actions for health. Nutr Metab Insights. 2016;9:59–64. 10.4137/NMI.S32910
Kara OO, Küçüköner E. Geleneksel bir meyve çerezi: Pestil. Akademik Gıda 2019;17(2): 260–8. 10.24323/akademik-gida.613621
Kim SRB, Choi YG, Kim JY, Lim ST. Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums. LWT–Food Sci Technol. 2015;64 (1):475–82. 10.1016/j.lwt.2015.05.009
Levent O, Yüksel F. The investigatıon of certain physico-chemical, color, bioactive and sensory properties of mulberry pestils enriched with buckwheat (Fagopyrum esculentum) flour. KSU J Eng Sci. 2022;25(4):714–23. 10.17780/ksujes.1160294
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Lu Y, Luo Q, Chu Y, Tao N, Deng S, Wang L, et al. Application of gelatin in food packaging: A review. Polymers. 2022;14(3):436. 10.3390/polym14030436
Maiti S, Singha K, Ray S, Dey P, Sa B. Adipic acid dihydrazide treated partially oxidized alginate beads for sustained oral delivery of flurbiprofen. Pharm Dev Technol. 2009;14(5): 461–70. 10.1080/10837450802712658
Nakilcioğlu-Taş E, Çakaloğlu B, Ötleş S. The determination of some physical, chemical and sensory properties of pestil containing carob flour at different ratio. Turkish J Agric–Food Sci Technol. 2018;6(8):945–52. 10.24925/turjaf.v6i8.945-952.1445
NordVal International c/o Institute of Marine Research NMKL 161. 1998. Determination by Atomic Absorption Spectrophotometry after Wet Digestion in a Microwave Oven. NMKL – NordVal International c/o Institute of Marine Research PO Box 1870 Nordnes 5817 Bergen, Norway.
Ojeda GA, Sgroppo SC, Zaritzky NE. Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning. Int J Food Sci Technol. 2014;49:876–83
Phuong HMK, Hoa NDH, Ha NVH. Effects of added pectin amounts and drying temperatures on antıoxidant propertıes of mulberry fruit leather. J Biotechnol. 2016;14(1A):487–95.
Quek SY, Chok NK, Swedlund P. The physicochemical properties of spray-dried watermelon powders. Chem Eng Process: Process Intensification 2007;46(5):386–92. 10.1016/j.cep.2006.06.020
Ragab Abdallah M, Mohamed MA, Mohamed H, Emara MT. Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastırma. Food Sci Biotechnol. 2018;27(6):1589–97. 10.1007/s10068-018-0393-2
Şengül M, Ünver H. Some physicochemical properties of cornelian cherry pestils produced using different sweeteners. ATA-Food J. 2022;1(1):1–6.
Şengül M, Karataş N, Zor M, Topdas EF, Yilmaz B. Screening of the chemical composition and antioxidant activity of the prunus salicina Pestil. Erzincan Univ J Sci Technol. 2020;13(3):1317–33. 10.18185/erzifbed.829149
Sipahi RE, Castell-Perez ME, Moreira RG, Gomes C, Castillo A. Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus). LWT–Food Sci Technol. 2013;51(1):9–15. 10.1016/j.lwt.2012.11.013
Tapia MS, Rojas-Grau MA, Carmonac A, Rodriguez FJ, Soliva-Fortuny R, Martin-Belloso O. Use of alginate-and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocoll. 2008;22(8):1493–1503. 10.1016/j.foodhyd.2007.10.004
Turkish Standards Institution TS 12677. 2000. Spread Dried Mulberry. Turkish Standards Institution, Ankara (24.10.2000).
Turkish Standards Institution TS 1728 ISO 1842. 2001a. Fruit and Vegetable Products – Determination of pH. Turkish Standards Institution, Ankara (15.02.2001).
Turkish Standards Institution TS 2131 ISO 928. 2001b. Spices and Condiment – Determination of Total Ash. Turkish Standards Institution, Ankara (30.01.2001).
Turkish Standards Institution TS 1125 ISO 750. 2002. Fruit and Vegetable Products – Determination of Titratable Acidity with a Potentiometric Reference Method. Turkish Standards Institution, Ankara (07.03.2002).
Turkish Standards Institution TS 1620. 2016. Macaroni. Turkish Standards Institution, Ankara (18.02.2016).
Turkish Standards Institution TS 9131/T3. 2021. Cezeriye (Turkish Special Carrot Sweet). Turkish Standards Institution, Ankara (30.09.2021).
Yavaş O, Sengul M, Zor M. Changes in some physical and chemical properties of black mulberry (Morus nigra L.) concentrate during storage. J Food Process Preserv. 2023(1):13. 10.1155/2023/2802241
Yavuz B. 2019. Farklı unlar kullanılarak hazırlanan pestillerin fizikokimyasal, biyoaktif, reolojik ve duyusal özellikleri ile optimizasyonun belirlenmesi. Ms. thesis, Gümüşhane University, Gümüşhane, Türkiye.
Yıldız O. Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme. Turk J Agric For. 2013;37:762–71. 10.3906/tar-1301-41
Yılmaz FM, Yüksekkaya S, Vardin H, Karaaslan M. The effects of drying conditions on moisture transfer and quality of pomegranate fruit leather (pestil). J Saudi Soc Agric Sci. 2017;16(1): 33–40. 10.1016/j.jssas.2015.01.003
Yüksel F, Yavuz B, Baltacı C. Investigation of some physicochemical, color and sensory properties of mulberry pestils enriched with coconut flour. GUSTIJ. 2020;10(1): 43–50. 10.17714/gumusfenbil.545872
Alvarado-González JS, Chanona-Pérez JJ, Welti-Chanes JS, Calderón-Domínguez G, Arzate-Vázquez I. Pacheco-Alcalá SU, et al. Optical, microstructural, functional and nanomechanical properties of Aloe Vera gel/gellan gum edible films. Rev Mex Ing Quim. 2021;11(2):193–210.
Antoniewski MN, Barringer SA, Knipe CL, Zerby HN. Effect of gelatin coating on the shelf life of fresh meat. J Food Sci. 2007;72(6):382–7. 10.1111/j.1750-3841.2007.00430.x
Atıcı G, Fenercioğlu H. Erik pestilinin kalite parametreleri ve kuruma davranışı üzerine ‘sıcak havalı kurutma ve mikrodalga kurutma’ yöntemlerinin etkisinin belirlenmesi üzerine bir araştırma. Çukurova Üniv Fen Mühendis. Bilim Derg. 2014;31(3):23–32.
Babalola SA, Ashaye OA, Babalola AO, Aina JO. Effect of could temperature storage on the quality attributes of pawpaw and guava leathers. African J Biotechnol. 2002;1(2): 61–3. 10.5897/AJB2002.000-011
Baltacı C, Akşit Z. Validation of HPLC method for the determination of 5-hydroxymethylfurfural in pestil, köme, jam, marmalade, and pekmez. Hittite J Sci Eng. 2016;3(2):91–7. 10.17350/HJSE19030000037
Baltacı C, İlyasoglu H, Gündogdu A, Üçünçü O. Investigation of hydroxymethylfurfural formation in herle. Int J Food Prop. 2016; 19:2761–8. 10.1080/10942912.2016.1144612
Borchard W, Kenning A, Kapp A, Mayer C. Phase diagram of the system sodium alginate/water: A model for biofilms. Int J Biology Macromol. 2005;35(5):247–56. 10.1016/j.ijbiomac.2005.02.006
Cağındı O, Ötleş S. Comparison of some properties on the different types of pestil: A traditional product in Turkey. Int J Food Sci Technol. 2005;40(8):897–901. 10.1111/j.1365-2621.2005.00962.x
Eyiz V. 2019. The effect of edible fılms on physical chemical and sensory characteristics of fruit and cereal bars. Necmettin Erbakan University. Ms. thesis, Konya, Türkiye.
Galus S, Lenart A. Development and characterization of composite edible films based on sodium alginate and pectin. J Food Eng. 2013;115(4):459–65. 10.1016/j.jfoodeng.2012.03.006
Garavaglia J, Markoski MM, Oliveira A, Marcadenti A. Grape seed oil compounds: Biological and chemical actions for health. Nutr Metab Insights. 2016;9:59–64. 10.4137/NMI.S32910
Kara OO, Küçüköner E. Geleneksel bir meyve çerezi: Pestil. Akademik Gıda 2019;17(2): 260–8. 10.24323/akademik-gida.613621
Kim SRB, Choi YG, Kim JY, Lim ST. Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums. LWT–Food Sci Technol. 2015;64 (1):475–82. 10.1016/j.lwt.2015.05.009
Levent O, Yüksel F. The investigatıon of certain physico-chemical, color, bioactive and sensory properties of mulberry pestils enriched with buckwheat (Fagopyrum esculentum) flour. KSU J Eng Sci. 2022;25(4):714–23. 10.17780/ksujes.1160294
Lisitsyn A, Semenova A, Nasonova V, Polishchuk E, Revutskaya N, Kozyrev I, et al. Approaches in animal proteins and natural polysaccharides application for food packaging: Edible film production and quality estimation. Polymers. 2021;13(10):1592. 10.3390/polym13101592
Liyanapathiranage A, Dassanayake RS, Gamage A, Karri RR, Manamperi A, Evon P, et al. Recent developments in edible films and coatings for fruits and vegetables. Coatings. 2023;13:1177. 10.3390/coatings13071177
Lu Y, Luo Q, Chu Y, Tao N, Deng S, Wang L, et al. Application of gelatin in food packaging: A review. Polymers. 2022;14(3):436. 10.3390/polym14030436
Maiti S, Singha K, Ray S, Dey P, Sa B. Adipic acid dihydrazide treated partially oxidized alginate beads for sustained oral delivery of flurbiprofen. Pharm Dev Technol. 2009;14(5): 461–70. 10.1080/10837450802712658
Nakilcioğlu-Taş E, Çakaloğlu B, Ötleş S. The determination of some physical, chemical and sensory properties of pestil containing carob flour at different ratio. Turkish J Agric–Food Sci Technol. 2018;6(8):945–52. 10.24925/turjaf.v6i8.945-952.1445
NordVal International c/o Institute of Marine Research NMKL 161. 1998. Determination by Atomic Absorption Spectrophotometry after Wet Digestion in a Microwave Oven. NMKL – NordVal International c/o Institute of Marine Research PO Box 1870 Nordnes 5817 Bergen, Norway.
Ojeda GA, Sgroppo SC, Zaritzky NE. Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning. Int J Food Sci Technol. 2014;49:876–83
Phuong HMK, Hoa NDH, Ha NVH. Effects of added pectin amounts and drying temperatures on antıoxidant propertıes of mulberry fruit leather. J Biotechnol. 2016;14(1A):487–95.
Quek SY, Chok NK, Swedlund P. The physicochemical properties of spray-dried watermelon powders. Chem Eng Process: Process Intensification 2007;46(5):386–92. 10.1016/j.cep.2006.06.020
Ragab Abdallah M, Mohamed MA, Mohamed H, Emara MT. Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastırma. Food Sci Biotechnol. 2018;27(6):1589–97. 10.1007/s10068-018-0393-2
Şengül M, Ünver H. Some physicochemical properties of cornelian cherry pestils produced using different sweeteners. ATA-Food J. 2022;1(1):1–6.
Şengül M, Karataş N, Zor M, Topdas EF, Yilmaz B. Screening of the chemical composition and antioxidant activity of the prunus salicina Pestil. Erzincan Univ J Sci Technol. 2020;13(3):1317–33. 10.18185/erzifbed.829149
Sipahi RE, Castell-Perez ME, Moreira RG, Gomes C, Castillo A. Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus). LWT–Food Sci Technol. 2013;51(1):9–15. 10.1016/j.lwt.2012.11.013
Tapia MS, Rojas-Grau MA, Carmonac A, Rodriguez FJ, Soliva-Fortuny R, Martin-Belloso O. Use of alginate-and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocoll. 2008;22(8):1493–1503. 10.1016/j.foodhyd.2007.10.004
Turkish Standards Institution TS 12677. 2000. Spread Dried Mulberry. Turkish Standards Institution, Ankara (24.10.2000).
Turkish Standards Institution TS 1728 ISO 1842. 2001a. Fruit and Vegetable Products – Determination of pH. Turkish Standards Institution, Ankara (15.02.2001).
Turkish Standards Institution TS 2131 ISO 928. 2001b. Spices and Condiment – Determination of Total Ash. Turkish Standards Institution, Ankara (30.01.2001).
Turkish Standards Institution TS 1125 ISO 750. 2002. Fruit and Vegetable Products – Determination of Titratable Acidity with a Potentiometric Reference Method. Turkish Standards Institution, Ankara (07.03.2002).
Turkish Standards Institution TS 1620. 2016. Macaroni. Turkish Standards Institution, Ankara (18.02.2016).
Turkish Standards Institution TS 9131/T3. 2021. Cezeriye (Turkish Special Carrot Sweet). Turkish Standards Institution, Ankara (30.09.2021).
Yavaş O, Sengul M, Zor M. Changes in some physical and chemical properties of black mulberry (Morus nigra L.) concentrate during storage. J Food Process Preserv. 2023(1):13. 10.1155/2023/2802241
Yavuz B. 2019. Farklı unlar kullanılarak hazırlanan pestillerin fizikokimyasal, biyoaktif, reolojik ve duyusal özellikleri ile optimizasyonun belirlenmesi. Ms. thesis, Gümüşhane University, Gümüşhane, Türkiye.
Yıldız O. Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme. Turk J Agric For. 2013;37:762–71. 10.3906/tar-1301-41
Yılmaz FM, Yüksekkaya S, Vardin H, Karaaslan M. The effects of drying conditions on moisture transfer and quality of pomegranate fruit leather (pestil). J Saudi Soc Agric Sci. 2017;16(1): 33–40. 10.1016/j.jssas.2015.01.003
Yüksel F, Yavuz B, Baltacı C. Investigation of some physicochemical, color and sensory properties of mulberry pestils enriched with coconut flour. GUSTIJ. 2020;10(1): 43–50. 10.17714/gumusfenbil.545872
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Apr 1, 2025
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Öztürk, Şeyda. (2025). The role of sodium alginate and gelatin coatings in the preservation of mulberry pestil. Italian Journal of Food Science, 37(2), 149-163. https://doi.org/10.15586/ijfs.v37i2.2757
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How to Cite
Öztürk, Şeyda. (2025). The role of sodium alginate and gelatin coatings in the preservation of mulberry pestil. Italian Journal of Food Science, 37(2), 149-163. https://doi.org/10.15586/ijfs.v37i2.2757