Enhancing Shelf-Life and Microbial Safety of Fresh-Cut Pineapple Using Coffee Pulp Pectin-Based Films
DOI:
https://doi.org/10.69660/jmpt.v2i2.126Keywords:
Pineapple Edible film Coffee pulp pectin Firmness Sensory analysisAbstract
This study investigated the application of coffee pulp pectin-based edible films on the physicochemical, sensory, and microbial qualities of fresh-cut pineapples stored at room temperature. After 132 h of storage, pineapples wrapped with pectin propolis glycerol (PPG) maintained higher firmness (2.5 N) compared to pectin honey (PH, 2.3 N) and showed lower weight loss (23.3%). The PPG samples also exhibited titratable acidity (16.3%) and total soluble solids (7.4%), indicating better preservation of fruit quality. Sensory evaluation revealed that PH-treated pineapples received the highest overall acceptability score (6.25), surpassing both the control and PPG groups. Although both coated and uncoated samples scored above the hedonic scale average (5), they were still less preferred compared to freshly cut unwrapped pineapple. Microbial analysis highlighted that PPG provided a higher antimicrobial effect, showing the lowest growth of bacteria (1.15 cm), yeast (2 cm), and mould (2 cm), followed by PH, whereas the control exhibited the highest microbial growth (3 cm bacteria, 4 cm yeast, 5 cm moulds). Kinetic modelling of the physicochemical parameters revealed that quality changes followed a first-order model. Overall, the findings demonstrate that coffee pulp pectin-based films, particularly PPG, effectively enhance shelf-life, microbial safety, and quality retention in fresh-cut pineapples.
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