Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 8 2 2021 01 20 Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life 273 294 957 10.22104/jift.2020.4295.1992 FA Azin Omid Jeivan Dept. of Food Science and Technology, Ferdowsi University of Mashhad Masoud Taghizadeh Dept. of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad Masoud Yavarmanesh Dept. of Food Science and Technology, Ferdowsi University of Mashhad Journal Article 2020 07 24 The use of edible coatings is a way to preserve fruits and agricultural products. Edibles coating by reducing the respiration rate of fruits, significantly, to increase their shelf life and to reduce the amount of waste. The aim of this study is to optimize the production of edible coating for long-term storage of "grapes" (Asgari species due to high corruption and abundance) by response surface method (RSM). Different concentrations of acetylated potato starch (3, 5 and 7 gr) and rice bran oil (zero, 0.5, 1, 1.5 and 2 gr) were used to produce coatings. All samples were homogenized at different velocities of Ultra-thorax (7, 14.5 and 22 rpm). The fruit’s weight loss, Coating’s stability and aw parameters were considered as experimental design responses (optimal custom). Treatments (20 samples in 2 replications) were stored in refrigerated with 4 °C temperature and 70 % humidity for 28 days. Grape’s quality parameters included TSS, TA, pH, and weight loss were studied every 2 weeks. Also the amount of moldy berries was calculated at the end of the storage period. Developed models for emulsion gel’s stability and aw predicted that using 2 % rice bran oil, 6.57 % acetylated potato starch and 7 rpm homogenization rate, led to the formation of coating with the highest stability (93.6%) and the lowest aw (0.77). The use of edible coatings is a way to preserve fruits and agricultural products. Edibles coating by reducing the respiration rate of fruits, significantly, to increase their shelf life and to reduce the amount of waste. The aim of this study is to optimize the production of edible coating for long-term storage of "grapes" (Asgari species due to high corruption and abundance) by response surface method (RSM). Different concentrations of acetylated potato starch (3, 5 and 7 gr) and rice bran oil (zero, 0.5, 1, 1.5 and 2 gr) were used to produce coatings. All samples were homogenized at different velocities of Ultra-thorax (7, 14.5 and 22 rpm). The fruit’s weight loss, Coating’s stability and aw parameters were considered as experimental design responses (optimal custom). Treatments (20 samples in 2 replications) were stored in refrigerated with 4 °C temperature and 70 % humidity for 28 days. Grape’s quality parameters included TSS, TA, pH, and weight loss were studied every 2 weeks. Also the amount of moldy berries was calculated at the end of the storage period. Developed models for emulsion gel’s stability and aw predicted that using 2 % rice bran oil, 6.57 % acetylated potato starch and 7 rpm homogenization rate, led to the formation of coating with the highest stability (93.6%) and the lowest aw (0.77). https://jift.irost.ir/article_957_2ba596643cbbbc20318224181fa46b28.pdf