Development and characterization of chia oil-activated ginger starch-feather keratin biocomposite for prolonged post-harvest preservation of tomato fruits

Abstract

In response to the challenges posed by current postharvest preservation methods, this study focuses on the development and characterization of a ginger starch-waste feather keratin (GS-FK) composite functionalized with chia oil (CO). Composite films functionalized with 0.5 (GS-FK-CO0.5), 1.0 (GS-FK-CO1.0), and 1.5 (GS-FK-CO1.5) mL of chia oil were fabricated and characterized using standard analytical techniques. GS-FK-CO films in comparison to GS-FK showed increases in thickness and tensile strength, as well as reductions in moisture content, transparency, water solubility, WVP, and elongation at break. GS-FK-CO films demonstrated superior thermal stability and were evaluated for their efficacy in the post-harvest management of tomato fruits. Following coating and storage at 25 ± 2 °C for 21 days, the GS-FK-CO coated tomato fruits exhibited significantly (p > 0.05) lower weight loss, pH, brix value, and ripening index compared to the uncoated control. GS-FK-CO coated fruits in comparison to control displayed elevated levels of titratable acidity, ascorbic acid, and total phenolic acid, along with suppressed activities of polyphenol oxidase, pectin methyl esterase, and polygalacturonase. This study underscores the potential of the chia oil functionalized GS-FK biocomposite as a promising packaging alternative for extended shelf life and enhanced preservation of tomato fruits.

Keywords

• Waste feather
• Ginger starch
• Keratin
• Bio-composite
• Edible coating