Sapodilla Fruit Research Articles

Pemberdayaan Masyarakat Melalui Inovasi Produk Lokal Studi Kasus: Pengelolaan Buah Sawo Menjadi Bolu Kukus di Desa Kaligelang

The sapodilla fruit, as a tropical fruit rich in nutrients, holds significant economic potential in Kaligelang Village, Pemalang Regency. Despite producing high-quality fruit, the utilization of sapodilla in this village is still limited to direct sales without further processing. This study aims to enhance the knowledge and skills of the members of the PKK (Family Welfare Program) in processing sapodilla into steamed cake (bolu kukus) as an innovative value-added product. A processing demonstration was conducted on September 20, 2024, with 32 participants involved. The research method utilized pre-test and post-test questionnaires, which were analyzed using N Gain Score to measure the effectiveness of the training. The results showed an average increase of 23.69 points in participants' knowledge scores, with an average N Gain Score of 0.43, categorized as moderate. The findings indicate that this program not only enhances participants' knowledge but also has the potential to strengthen the local economy through the development of sapodilla-based small and medium enterprises (UMKM).

Application of edible coating enriched with essential oil on sapodilla fruit (Manilkara achras)

Sapodilla fruit (Manilkara achras) is a thin-skinned and fast-ripening climatic fruit. The aim of this study was to determine the concentration of edible coating (edible alginate) enriched with Pontianak tangerine essential oil during storage. This study used fresh sapodilla fruit harvested at 180 days after anthesis with a uniform level of maturity, fruit size with a length of 6 cm and a diameter of 5.5 cm. The study used a completely randomized design with 2 treatments, namely edible alginate coating enriched with Pontianak tangerine essential oil and storage temperature. The first factor consisted of 5 levels, namely E0 = control (without edible coating), E1 = edible alginate coating (AEC) + 0% essential oil concentration, E2 = AEC + 0.5% essential oil concentration, E3 = AEC + 1% essential oil concentration, E4 = AEC + 1.5% essential oil concentration. The second factor is temperature (T) which includes 0 days, 5 days, 10 days, and 15 days. The results of the study stated that edible coating made from sodium alginate enriched with Pontianak tangerine peel essential oil concentration has a significant effect on the quality of sapodilla fruit on parameters such as color, total hardness of dissolved solids, water content, and weight loss during storage at cold temperatures.

Clustering Of Sapodilla Fruit (Manilkara Zapota) Maturity Levels Based On Color Using K-Means Clustering Method

The study aimed to evaluate the accuracy of determining sapodilla fruit maturity using the K-Means Clustering algorithm, a method that partitions data into clusters of similar characteristics; by applying K-Means Clustering on data samples obtained from Kaggle, and using Matlab for pixel value calculation, the algorithm effectively classified 150 sapodilla fruit samples into two clusters—75 mature and 75 raw—with an accuracy of 92.2% for mature sapodilla and 94.5% for raw sapodilla, demonstrating that K-Means Clustering, a straightforward and user-friendly algorithm, is highly effective in distinguishing sapodilla fruit maturity levels.

Processing of sapodilla (Manilkara zapota L.) fruit to a value-added shelf-stable product deploying radiation treatment: an approach to control post-harvest losses

Processing of sapodilla (Manilkara zapota L.) fruit to a value-added shelf-stable product deploying radiation treatment: an approach to control post-harvest losses

X-ray/gamma radiation attenuation and cytotoxic properties of Gadolinium doped Maghemite nanoparticles

In the present work, Gadolinium doped (1–6 mol%) Maghemite nanoparticles (NPs) were synthesized via solution combustion method using Sapodilla fruit extract as a reducing agent followed by calcination at 500 °C and characterized with different techniques. The Bragg reflections consists of (hkl) planes corresponding to γ-Fe2O3 (Maghemite). Addition to this, few planes corresponding to α-Fe2O3 and Gd2O3 were also observed. The estimated crystallite size and direct energy band gap was found to decrease with increase in Gd3+ concentration. Cytotoxic properties were examined on cervical cancer cell lines HeLa cells as the Gadolinium dopant concentration increases, cell death decreases, eventually toxicity is going to reduced. Because of the non-toxicity, these NPs might be used as a drug carrier and also in the biochemical modification process called PEGylation. Theoretically, X-ray/Gamma ray attenuation parameter such as mass attenuation coefficient is studied in detail which is an essential parameter in radiation dosimetry. Gamma attenuation ion properties are increased by increase in the dopant concentration of Gadolinium. Compared to other concentrations, Gadolinium at 6 mol% shows maximum cytotoxic and mass attenuation coefficient. Thus, the present synthesized material might finds an application in biomedical field as well as in radiation dosimetry.

Isolation and characterization of agro-waste biomass sapodilla seeds as reinforcement in potential polymer composite applications

Fillers or particulate fillers find a growing utilization as reinforcement material in polymer composites due to their ability to enhance the properties of the ensuing composites. The discarded seed in sapodilla fruit is available in abundant and the shell of the seed can be used as a reinforcing filler. The primary goal of this study is to extract and characterize the sapodilla seed shell powder (SSS) physically and chemically in order to assess its potential for reinforcement as a particulate filler in polymer composites. The sapodilla seed shell filler was characterized experimentally by Physio-chemical analysis, X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR) and Energy dispersive X-ray analysis (EDAX). The morphology and the filler size were determined by Scanning electron microscopy (SEM) and Particle size analysis. The thermal degradation behaviour was evaluated by Thermogravimetric analysis (TGA).

RESPONSE OF SAPODILLA (MANILKARA HEXANDRA) SEEDLINGS TO DIFFERENT LEVELS OF SALINITY AND SODICITY

Agroforestry is a viable land-use option for utilizing salt affected soils which ensures the remunerative use of this valuable resource. A two years pot study was performed during 2018 to 2020 at Soil Salinity Research Institute, Pinid Bhattian to evaluate salinity tolerance of sapodilla fruit plant against different levels of salinity and sodicity. Treatments included were: T1 (control) = ECe , 1.32 dS/m + SAR 11.32, T2 = ECe , 8 dS/m + SAR 20 , T3 = ECe , 8 dS/m + SAR 25, T4 = ECe , 8 dS/m + SAR 30, T5 = ECe , 12 dS/m + SAR 20, T6 = ECe , 12 dS/m + SAR 25, T7 = ECe , 12 dS/m + SAR 30, T8 = ECe , 16 dS/m + SAR 20, T9 = ECe , 16 dS/m + SAR 25, T10 = ECe , 16 dS/m + SAR 30. No mortality was observed after one year of transplantation in any treatment. However, in second year it was observed that plants failed at higher level of salinity and sodicity in T9 (ECe 16 + SAR 30) and T10 (ECe 16 + SAR 35). Increasing levels of salinity and sodicity arrested the growth of sapodilla seedling and reduction of 62.31% in plant height, 59.70% in stem girth, 46.69% in leaves and 53.84% in branches over control was observed in T8 (ECe 16 dS/m + SAR 20. So, it was concluded that sapodilla seedlings can grow successfully at salinity and sodicity level of (ECe 16 dS/m + SAR 20).

Effect of Fall Height on Volatiles (Vocs) of Sawo (Achras Zapota L.) Using Electronic Nose

Sapodilla fruit is one of the tropical fruits that are widely cultivated in Indonesia, especially West Sumatra. During post-harvest, especially during the grading process, sapodilla fruit will be dropped into the basket at a certain height so that it has the potential to cause mechanical damage that is not visible at the beginning of the drop. This study aims to evaluate the potential use of e-nose technology to detect mechanical damage to sapodilla fruit non-destructively at the beginning of dropping during the grading process. The method used is an experimental method by looking at changes in the VOCs content of sapodilla fruit through mics 5524 sensor readings. The results showed that e-nose technology was able to detect mechanical damage to sapodilla fruit at the beginning of dropping with a sig value of < 1% in ANOVA analysis, meaning that there was an influence of height at the beginning of dropping on changes in the VOCs content of sapodilla fruit. The results of grouping using k-means clusters show that the height of the fall of 0 cm and 20 cm is included in the category of undamaged sapodilla fruit and is in cluster 1, while the height of the fall of 40 cm is included in the category of damaged sapodilla fruit and is in cluster 2.

Use of Chitosan and Essential Oils as Edible Coating for Sapodilla Fruit (Manilkara zapota)

Sapodilla fruit (Manilkara zapota) is one of the annual tropical fruit plants that have a shelf life of only 3-4 days at room temperature. One way to extend the shelf life of fruit is by coating. Chitosan has an excellent potential to be applied as an edible coating. The addition of essential oils, namely Vanilla and Betel, is expected to improve the characteristics of the edible coating and act as an antimicrobial and antioxidant. This research was conducted to extend the shelf life of Sapodilla fruit using Chitosan, adding Vanilla and Betel as a coating material. This research was arranged in a Completely Randomized Design (CRD) with a single factor design consisting of four treatments with three replications. The treatments included: K0 = Control, K1 = Chitosan, K2 = Chitosan+Vanilla, K3 = Chitosan+Betel. The results showed that using edible coatings can reduce fruit weight loss, maintain vitamin C levels, and lower reduced sugar levels. And did not reveal its effect on the fruit hardness, total titrated acid, and total dissolved solids. Edible coating with Chitosan+Vanilla is the most effective treatment to extend the shelf life of Sapodilla fruit, maintaining a shelf life of seven days.

Antioxidant Activity of Unripe Sapodilla Fruit Extract (Manilkara zapota L.) through Nrf2 and SOD Expression in Type 1 Diabetic Mice

This research aims to analyze the effect of unripe sapodilla fruit extract on endogenous antioxidant expression in T1DM BALB/c mice and its free radical scavenging activity. Manilkara zapota extract (MzE) is an aqueous extract of unripe sapodilla fruit and was obtained by maceration and freeze-drying process. This study used 25 male BALB/c mice with 7-weeks-old of age. They were divided randomly into five groups (n=5) before treatment. A single high dose (145 mg/kg BW) of streptozotocin (STZ) was intraperitoneally injected to induce type 1 diabetes mellitus (T1DM). MzE was given orally once each day for 14 days. Liver cells were isolated and immunoassay with anti-superoxide dismutase (SOD) and anti-nuclear factor erythroid 2-related Factor 2 (Nrf2), and then the results were analyzed by flow cytometry. Diphenylpicrylhydrazyl (DPPH) assay was performed to analyze free radical scavenging. Data were analyzed statistically with one-way ANOVA (p<0.05). The result showed that the glucose levels in diabetic mice after MzE administration were significantly lower than in the DM group. MzE treatment increased the expression of Nrf2 and SOD in diabetic mice. MzE could scavenge DPPH with the IC50 value obtained at 48.35 μg/mL, while ascorbic acid as a control could scavenge DPPH with the IC50 value at 22.24 μg/mL. The increase in the scavenging activity is in line with the increase in extract concentration. In conclusion, this study revealed that MzE can be an endogenous antioxidant enhancer by improving the expression of Nrf-2, SOD and can inhibit free radicals as an exogenous antioxidant in T1DM

Non-destructive measurement of malic acid content of sapodilla fruit using visible near infrared (VisNIR) spectroscopy with variations in storage temperature

Sapodilla fruit (Manilkara zapota) is a climacteric fruit having a short shelf life. To extend shelf life, cold temperature storage is often used. During storage, one of the parameters that could change is malic acid. Malic acid can be measured non-destructively using visible-near infrared (Vis-NIR) spectroscopy. However, measurement using VisNIR spectroscopy has limitations, one of which is the sensitivity of the instrument towards temperature. The temperature of the fruit influences VisNIR spectral data, therefore prediction of malic acid using VisNIR is challenging. This study was conducted to study fruit temperature effect on the malic acid measurement of sapodilla fruit using VisNIR spectroscopy. Partial least square regression (PLSR) combined with spectral preprocess (Savitzky-Golay smoothing, normalization, Savitzky-Golay 1st & 2nd derivatives, standard normal variate (SNV), detrending, and multiple scattering correction (MSC) was used to build calibration model. Fruits were stored in three storage temperature i.e. 8°C, 13°C, and 29°C. Spectra of fruit were taken directly after stored in cold condition and after immersed in a water bath at 30°C to obtain normal temperature. Calibration models were built using cold temperature spectra at 8°C and 13°C and normal temperature spectra at 8°C, 13°C, and 29°C.Determination of calibration coefficient (R²c) of fruits measured in cold condition after stored at 8°C and 13°C were 0.89 and 0.87 obtained using MSC spectra. R²c of fruits measured after submersed in a water-bath after stored at 8°C and 13°C were 0.88 and 0.87 obtained using detrending and MSC spectra. Moreover, R²c of fruit stored in room temperature of 29°C was 0.92 obtained using mean normalization spectra. In general, PLSR models for determination malic acid of sapodilla were not significantly different between spectra of fruits which were cold and were heated to normal temperature. However, the PLSR model was the highest for fruits stored in room temperature (29°C). The results showed the potency of VisNIR spectroscopy for malic acid determination of sapodilla. Moreover, the result also showed that storage temperature and fruit temperature affected PLSR models developed using VisNIR spectroscopy.

Formulation of a Flavored Drink Based on Sapodilla Puree, Pineapple Juice and Lemongrass Essential Oil

Aims: Neglected or underutilized plant species, such as sapodilla (Manilkara zapota), which play a substantial role in the livelihoods of populations but whose potential remains still under-exploited, deserve particular attention from researchers to a better knowledge of its food applications. This study aims to develop a novel drink based on sapodilla fruit and other known ingredients with acceptable sensory, microbiological and physicochemical characteristics.
 Place and Duration of Study: The study was carried out at Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles of the Université Nationale d'Agriculture (UNA) in Benin between June and September 2021.
 Methodology: Flavored beverages with the essential oil of Cymbopogon citratus were formulated from sapodilla puree and pineapple juice following a mixing plan. The microbiological, organoleptic and physicochemical analyzes of formulated cocktail were then carried out by standard methods.
 Results: All the formulated drinks presented a satisfactory microbiological quality. The E5 formula containing 10% of the sapodilla puree and 90% of the juice of pineapple and the essential oil of C. citratus was the most accepted by tasters. This beverage had a pH of 5.46±0.06, a total soluble solid of 17.25±0.35 ºBrix and a specific gravity of 1.08±0.01. The titratable acidity, total ash and dry matter content were 0.80±0.01 g/100g, 0.19±00% and 15.28±1.07 respectively.
 Conclusion: The fruit of sapodilla can be valued through good quality drinks which can be popularized after a nutritional characterization.

Effect of sesame protein and lotus seed starch based bioactive coatings enriched with Garcinia indica extract on sapodilla during storage

Sapodilla (Manikarazapota L.), commonly known as sapota, chiku, ciku and zapoteis a climacteric fruit and due to high rate of ethylene production, leads to senescence followed by spoilage. Different coating solutions were prepared from sesame protein isolate (SP) and lotus seed starch (LS) with the addition of Garcinia indica extract (GE). Two coats were applied on the fruit with manual drying after an interval of 20 min. Fruits were stored at 70%–75% RH and 20 ± 1°C temperature in plastic mesh trays in an environment chamber to store all coated and non-coated fruits. From each treatment three samples were taken and analyzed after the interval of 2 days till 12 days of storage. Results indicated that GE (Garninicia indica) extract with the combination of sesame protein and lotus seed starch could maintain the overall quality of sapodilla fruit and extends the shelf life up to 12 days. All coated samples exhibited reduced weight loss as compared to non-coated fruit. Sesame protein and lotus seed starch alone and with the incorporation of GE significantly maintained the firmness up to 12th day of storage. SP-GE and LS-GE coated sapodilla fruits indicated a significant (p ≤ 0.05) decrease in respiration rate as compared to SP and LS coated samples up to 12 days of storage. Also, Ascorbic acid (AA) content of SP-GE and LS-GE coated fruits was observed to be higher as compared to SP and LS coated fruits. Maximum TP (Total Phenol) content was exhibited by SP-GE (91.20%) followed by LS-GE (72.82%) coated fruits. Antioxidant potential of all coated samples was observed to be higher as compared to control samples at the end of storage period. Overall, GE in sesame protein and lotus seed starch-based coatings helps to maintain the nutritional parameters by impeding respiration rate of fruit samples during storage. Novelty impact statement Coating solutions were prepared from lotus seed starch and sesame protein and Garcinia indica was used as a natural plant extract for its antimicrobial and antioxidant properties. Combination of sesame protein and lotus seed starch could maintain the overall quality of sapodilla. Phytochemicals such as ascorbic acid, carotenoids and total phenolic was found to be retained with the application of coatings.

Flowability of spray‐dried sapodilla pulp powder

AbstractThis study aimed to evaluate the influence of maltodextrin, Arabic gum, and dextrin on phenolic compounds, morphology, and flowability of sapodilla pulp powder obtained in a spray dryer. Sapodilla pulp was characterized by its moisture and total polyphenols. The carriers were individually added to the pulp at a concentration of 20% (m/m), and the samples were dried in a spray dryer. The powders were analyzed for moisture, hygroscopicity, total polyphenols, and particle morphology, and their flowability was evaluated using the Powder Flow Tester (PFT). Total polyphenols of sapodilla pulp (average of 1055.30 mg GAE in 100 g of pulp solids) were more significant than in the powders (457.06 to 635.55 mg GAE in 100 g of pulp solids). The lowest moisture (1.16%) was obtained for maltodextrin. All carriers generated nonhygroscopic powders. The particles showed a rounded shape with greater roughness in samples containing Arabic gum. The powder with dextrin resulted in better flowability characteristics, with a higher flow index and lower compressibility index, Hausner ratio, and wall friction angle. Sapodilla pulp powder was classified as cohesive, with flow indices < 3, compressibility index from 53.2 to 59.9, and Hausner ratio between 2.14 and 2.50. The carriers used influenced the characteristics of sapodilla pulp powders, the Arabic gum promoting greater protection of total polyphenols and dextrin resulting in better flowability characteristics.Practical ApplicationsThe consumption of tropical fruits has increased in recent years, especially fruits considered exotic. The sapodilla fruit has many health benefits potential, but it has a short shelf life and seasonal crop. This research provides information on the spray‐dried sapodilla pulp powder containing different drying carriers, in order to evaluate the powder flowability behavior. This evaluation was based on particle morphology, wall friction angle, and bulk and tapped densities. It is important to determine the influence of carriers on the powder in order to produce a good quality product.

Enzymatic Extraction of Sapodilla (Manilkara achras L.) Juice: Process Optimization and Characterization

Conventional treatment of sapodilla pulp yields very viscous, turbid, and low juice recovery. Sapodilla processing for juice requires liquefying enzyme that leads to rectifying flow of juice. This study was conducted to optimize the enzymatic pectolytic conditions of sapodilla fruit processing to extract maximum juice using a central composite design (CCD). The effect of processing variables on recovery of juice, total soluble solids (TSS), viscosity, clarity, and L-value along with physicochemical analysis was investigated. The optimized processing conditions were pectinase concentration (0.120%) at 42.02°C for 167.83 min resulting in juice recovery (62.08 ± 0.38%), viscosity (4.81 ± 0.02cP), TSS (21.48 ± 0.19 °Brix), clarity (0.72 ± 0.05%T), and L-value (28.79 ± 0.96). Optimized sapodilla juice showed higher filterability (24.16 ± 1.04 min−1), conductivity (69.46 ± 0.30 S/m), total phenolic content (35.86 ± 0.60 mg/100 mL), ascorbic acid (6.38 ± 0.58 mg/100 mL), moisture content (84.85 ± 0.21% WB), and titratable acidity (0.143 ± 0.0% citric acid) as compared to control sample (60.5 ± 1.80 min−1, 30.43 ± 0.35 S/m, 30.68 ± 0.85 mg/100 mL, 4.64 ± 0.0 mg/100 mL, 83.69 ± 0.18%, and 0.130 ± 0.0%). Optimized sapodilla juice was lower in sedimentation index (0.73 ± 0.11%), turbidity (13.73 ± 1.10 NTU), ash (0.57 ± 0.031%), and β-carotene (0.173 ± 0.008 μg/100 mL) as compared to control sample (1.07 ± 0.02%, 79 ± 0.75 NTU, 0.65 ± 0.031%, and 0.306 ± 0.007 μg/100 mL). The flow behavior index (n) was closer to 1 in both juice samples, which indicated Newtonian-like flow behavior. Conclusively, sapodilla juice extraction at optimal condition (0.120% of pectinase concentration) and 42.02°C/167.83 min would be potentiated to the beverage industry. The use of pectinase might reduce membrane fouling and facilitates processing operation efficiently.

Optimization of enzymatic hydrolysis parameters for sapodilla fruit ( Manikara achras L.) juice extraction

Cold pressing of sapodilla fruit pulp for juice extraction is generally difficult and yields an inferior quality of juice due to fruit tissue rigidity and its granular pulpy nature which necessitates the enzyme combination for tissue hydrolysis. A central composite design was used to optimize the sapodilla tissue hydrolysis conditions like pectinase concentration (T1 0.1%–0.2%), cellulase concentration (T2 0.05%–0.1%), incubation temperature (T3 40–50°C), and incubation period (T4 90–150 min). The responses studied were juice yield, viscosity, total soluble solid, L-value, clarity, total phenol content, and overall acceptability. Regression analysis fitted to a second-order quadratic model for each response was a significant (p < .05) function of hydrolysis. The optimized level of pectinase concentration, cellulase concentration, incubation temperature, and period was 0.125%, 0.063%, 42.50°C, and 112.20 min, respectively. The validity of the model was confirmed by the closeness of experimental values (juice yield 61.51 ± 0.50%, viscosity 2.88 ± 0.02 cps, TSS 18.66 ± 0.06 °Brix, L-value 35.94 ± 0.52, clarity (abs) 1.91 ± 0.03, TPC 1.588 ± 0.02 mg GAE/100 ml, and OA 7.23 ± 0.25) with predicted values. Practical applications Various benefits of enzymatic hydrolysis of sapodilla tissue for juice extraction have been found over conventional methods (cold and hot press). It overcomes the challenges of extractability and pressability. It also improves the functional (total phenolic content), physical (soluble solid, color, clarity, and viscosity), and sensory characteristics (overall acceptability) of juice. Higher juice yield and total phenolic content suggest that enzymatic hydrolysis of sapodilla could promote the juice industry for the production of quality juice and healthy fruit-based drinks too. The reduced processing time in enzymatic hydrolysis as compared with that in traditional method and high TSS in extracted sapodilla juice will further offer the advantages of a reduced burden on cane sugar for sweetening purpose.

Green synthesis of CeO2 NPs using Manilkara zapota fruit peel extract for photocatalytic treatment of pollutants, antimicrobial, and antidiabetic activities

Here, we have synthesized CeO2 NPs using Sapodilla fruit (Manilkara zapota) peel (SFP) extract via a green approach. The synthesized SFP extract-CeO2 NPs were characterized by powder XRD, TEM, UV–vis DRS, PL, FTIR, and TGA techniques. CeO2 NPs and SFP extract-CeO2 NPs were confirmed by UV–vis spectra at the strong absorption peak at 400–435 nm and the calculated optical band gaps were well matched. The FT-IR spectra of CeO2 NPs reveal that the presence of carboxyl and amide groups in the SFP extract is confirmed and these are responsible for the bio-reduction of Ce ions into CeO2 NPs. From XRD, the average crystallite size of the SFP extract-CeO2 NPs is 10 ± 1.5 nm was observed, which is a good agreement with TEM analysis. The synthesized CeO2 NPs performed an excellent photodegradation of several dyes and antibiotics in aqueous solutions within 18 min of reaction under UV–visible irradiation. The synthesized SFP extract-CeO2 NPs show good antimicrobial activity against several pathogens (bacteria and fungi) using a paper disc method other than CeO2 NPs. In addition, the antidiabetic activity of SFP extract-CeO2 NPs is significantly inhibited by both α-amylase and α-glucosidase enzymes with IC50 values when compared with the standard (acarbose).

THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT

The young sapodilla fruit will take when harvesting is brownish green and has an astringent taste, called off-grade sapodilla fruit. The astringent taste of the fruit is due to the high tannin content. Soaking with a salt solution is a treatment done to reduce the astringent taste so that the fruit can continue as raw material for making jelly candy. Gelatin is added as a gelling agent to get a good jelly candy. This study aimed to determine the effect of adding gelatin used in the manufacture of off-grade sapodilla fruit jelly candy, which has been studied for its tannin content reduction. The research method used is an experimental method followed by a Factorial Randomized Block Design (RAK) test consisting of 6 treatments. The tested treatment consisted of two factors: the first factor was soaking sapodilla off-grade with variations in salt solution of 2%, 4%, and 6%, and the second factor was gelatin concentration of 18% and 20%. The results showed that the off-grade sapodilla sample gave the greater salt concentration was given, the more the salt could reduce the amount of tannin content. In jelly candy, the tannin content obtained was decreased compared to the tannin content of off-grade sapodilla fruit. The tannin is due to the unstable or too high cooking temperature. Based on the results of the texture test, found that the L2G2 treatment (4% salt solution, 20% gelatin) was closest to the commercial texture, while based on the organoleptic test, the L3G1 treatment (6% salt solution, 18% gelatin) had the highest value by the panellists.

Gallic acid content in sapodilla fruit and seed (Manilkara zapota) and the correlation with germination control in recalcitrant seed

Abstract. Putri KF, Solichatun, Pitoyo A. 2021. Gallic acid content in sapodilla fruit and seed (Manilkara zapota) and the correlation with germination control in recalcitrant seed. Cell Biol Dev 5: 7-16. Sawo or sapodilla (Manilkara zapota (L.) P. Royen) is a tropical fruit with many benefits. Sapodilla seed is classified as a recalcitrant but has a low storage capacity. The storability of seeds is influenced by moisture content and accumulation of germination inhibitor compounds present in the seeds. One of the inhibitor compounds is gallic acid. This study aims to determine the content of gallic acid in sapodilla fruit and seeds and its relation to the control of seed germination. There were two parts to the research; the first was to assess the level of gallic acid at different stages of sapodilla fruit development. The second part examined the effect of sapodilla seeds' ripening and storing period on gallic acid content and seed viability. The data were taken from the morphological characteristics of sapodilla fruit and seeds during the development period. The preparation of seed anatomy, measurement of seed moisture content, tetrazolium test, germination test, and analysis of gallic acid content in sapodilla fruit and seeds were also carried out. The content of gallic acid was measured using UV-vis spectrophotometry. Data were analyzed with the One Way ANOVA test, and if there was a significant difference, the DMRT test (Duncan Multiple Range Test) was continued with a test level of 5%. The Independent Sample T-Test analyzed data from seed germination and viability tests. This research revealed that the fruit parts, seed coats, cotyledons, and sapodilla seed embryos all contain gallic acid inhibitor compounds. The highest gallic acid content in sapodilla seeds was in the fruit, while the lowest was in the cotyledons and embryos. The gallic acid content in sapodilla fruit and seeds decreased during the development process and storage treatment. The seed storage treatment decreased the germination percentage of sapodilla seeds. That indicates that gallic acid plays a role in controlling sapodilla seed germination.

Sustainable use of biowaste for synthesis of silver nanoparticles and its incorporation into gelatin‐based nanocomposite films for antimicrobial food packaging applications

AbstractBiodegradable nanocomposite films have been developed by incorporating silver nanoparticles (AgNPs) into the gelatin biopolymer matrix for food packaging applications. AgNPs were biologically synthesized using industrial food waste, namely, cassava tuber peels. The cassava peels mediated synthesized AgNPs exhibited a maximum absorbance peak at 434.4 nm in the UV–Vis spectrum. High‐resolution transmission electron microscopy results revealed spherical shaped particles with a size range of 10–45 nm. The presence of elemental silver and crystalline nature of AgNPs was confirmed by Energy‐dispersive X‐ray spectroscopy and X‐ray diffraction analyzes. AgNPs showed significant antimicrobial activity against foodborne pathogens. Field emission scanning electron microscopy images of the films showed the successful incorporation of AgNPs into the gelatin matrix. AgNPs integration has demonstrated improvement in the mechanical and barrier properties of nanocomposite films. The gelatin–AgNPs nanocomposite films have resulted in an excellent notable increase in the shelf life of sapodilla fruits. This confirms that the gelatin–AgNPs nanocomposite films are ideal for the food packaging industry to extend the shelf life of packaged food.Practical applicationsThe use of silver nanoparticles as an antimicrobial in the field of food technology has been of great interest in recent years. The present study highlights the importance of the use of industrial food waste for the synthesis of silver nanoparticles and its incorporation into the gelatin matrix for the preparation of thin nanocomposite film. Gelatin–AgNPs nanocomposite film showed enhanced UV‐shielding and antimicrobial properties, which increased the shelf life of sapodilla fruits. AgNPs incorporated gelatin nanocomposite film could prove to be an effective antimicrobial food packaging material and an efficient way to extend the post‐harvest life of food.