Physicochemical Properties of Cherry Tomatoes Coated with Basil Seed (Ocimum Basilicum L.) Gum and Grapeseed (Vitis Vinifera) Oil

Tan, Kit Ying (2018) Physicochemical Properties of Cherry Tomatoes Coated with Basil Seed (Ocimum Basilicum L.) Gum and Grapeseed (Vitis Vinifera) Oil. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Tan Kit Ying_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

Edible coating is a potential approach to increase the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The aim of this experiment is to determine the effect of basil seed (Ocimum basilicum L.) gum edible coating with different concentration of grapeseed (Vitis vinifera) oil (0, 1, 2 and 3%) w/w on cherry tomatoes from 0 to 8th day. The weight loss, antioxidant content, pH and firmness of coated cherry tomatoes with different grapeseed oil concentration is analysed. Besides that, microbial quality included total plate count and total yeast and mold count was analysed for shelf life. This experiment showed that higher concentration of grapeseed oil can reduce changes and decrease in weight and firmness loss. The grapeseed oil added helped in increasing the antioxidant content due to it is naturally contain high amount of phenolic and antioxidant compound. The result showed that grapeseed oil can help in antimicrobial activity compared to control [(8.00±8.75)×106 CFU/g] and there is no significant difference (p>0.05), whereas the total yeast and mold count showed significant difference (p<0.05) during storage. The basil seed gum coated cherry tomatoes with 3% (w/w) grapeseed oil showed the best result in weight loss (0.0045±0.001%), total yeast and mold count [(0.45±0.04)×103 CFU/g], DPPH scavenging activity (0.560±0.006%), total phenolic content (1.833±0.007 mg GAE/g FW), pH (4.14±0.007) and firmness (0.91±1.82 N) on day 8. Keywords: Basil seed (Ocimum basilicum L.) gum, Grapeseed (Vitis vinifera) oil, Cherry tomato, Edible coating