Optimization of Flaxseed Cake Pectin Extraction and Shelf-Life Prediction Model for Pear Fruit Preserved by Pectin Edible Coating

Abstract

The aim of this study was the possibility of pectin flaxseed cake extraction by using organic and mineral acids, and improves the edible coating formation from flaxseeds pectin and sodium alginate (1%) for pear fruit. Pectin characterization (Equivalent Weight, Methoxyl Content, Total anhydrouronic acid content and Degree of Esterification) was estimated, also characterized according to their fingerprint from the FT-IR spectroscopy whether flaxseed pectin extracted by citric and hydrochloric acid (FPE1 and FPE2, respectively). The substance used in these experimented were the pear fruit coated with pectin extraction by citric and hydrochloric acid (CEP1 and CPE2, respectively) compared with uncoated fruit. The effect of edible coating on quality attributes of fruit samples storage at 4±1°C was determined. The shelf-life of pear fruit was determined by using different mathematical analyses such as statistical and kinetics models. The results of this study demonstrated that the beast edible coating of pear fruit was CEP2 followed by samples CEP1 as compared with uncoated fruit samples. The fruit quality evaluation revealed that the coating treatments were more effective in retention of the weight, antioxidant activity and total anthocyanins content in pear fruit during storage periods. Pear fruit coated with pectin extraction two (CEP2) retains an acceptability consumption for a longer period than other tested fruit samples. Finally, it was evident from results the incorporation of flaxseed pectin with an edible coating solution improved the quality of fruit samples and antioxidant stability.