Email this article 
Sustainable Goat Skin Gelatin-Based Edible Coatings Incorporated with Konjac Glucomannan: Physicochemical Properties and Preservation Efficacy on Strawberries
Abstract
This study evaluated the effectiveness of edible coatings made from goat skin gelatin, with and without konjac glucomannan, for preserving strawberries at room temperature. Three groups were analyzed: a control group (EKG1), a gelatin coating group (EKG2), and a gelatin with konjac glucomannan group (EKG3). The addition of konjac glucomannan increased coating viscosity and thickness. While EKG3 initially raised total soluble solids, this difference disappeared by day 3. Both gelatin-based coatings maintained pH levels and showed no significant firmness difference between EKG2 and EKG3. The coatings effectively slowed color changes and pigment oxidation because they limited oxygen exposure. Weight loss was similar for EKG2 and EKG3, but EKG3 better preserved ascorbic acid on day 12. These results suggest that natural coatings can effectively reduce fruit spoilage, supporting sustainable food packaging and circular economy principles because they extend shelf life while being environmentally friendly.
Keywords
Full Text:
PDFReferences
Moghadas, H. C., Smith, J. S., and Tahergorabi, R. (2025). Recent advances in the application of edible coatings for shelf-life extension of strawberries: A review. Food and Bioprocess Technology, 18(2), 1079-1103.
Ramos, M., Valdés, A., Beltrán, A., and Garrigós, M. C. (2016). Gelatin-based films and coatings for food packaging applications. Coatings, 6(4), 41.
Sabaghi, M. (2024). Active edible food packaging materials for confectionery products: applications, challenges, and future directions. Polymer Bulletin, 8(2), 1-32.
Sun, Y., Xu, X., Wu, Z., Zhou, H., Xie, X., Zhang, Q., and Pang, J. (2023). Structure, merits, gel formation, gel preparation and functions of konjac glucomannan and its application in aquatic food preservation. Foods, 12(6), 1215.
Deng, P., Wang, Z., Bu, J., Fan, Y., Kuang, Y., and Jiang, F. (2024). Konjac glucomannan-based nanocomposite spray coating with antimicrobial, gas barrier, UV blocking, and antioxidation for bananas preservation. International Journal of Biological Macromolecules, 265, 130895.
Hasdar, M., Nalinanon, S., and Sriket, C. (2024). Impact of pretreatment with acid and ultrasound on the production and characteristics of goat skin gelatin. Current Research in Nutrition and Food Science Journal, 12(2), 890-910.
Hasdar, M., Nalinanon, S., Kittiphattanabawon, P., and Sriket, C. (2024). Comprehensive characterization of gelatin films from goat skin incorporating konjac glucomannan: Physical, mechanical, and molecular properties. Indonesian Journal of Science and Technology, 9(3), 821-846.
Chen, Y., Lu, W., Guo, Y., Zhu, Y., Lu, H., and Wu, Y. (2018). Superhydrophobic coatings on gelatin-based films: fabrication, characterization and cytotoxicity studies. RSC Advances, 8(42), 23712-23719.
Suriati, L., Utama, I. M. S., Harsojuwono, B. A., and Gunam, I. B. W. (2022). Effect of additives on surface tension, viscosity, transparency and morphology structure of aloe vera gel-based coating. Frontiers in Sustainable Food Systems, 6, 831671.
Riaz, A., Aadil, R. M., Amoussa, A. M. O., Bashari, M., Abid, M., and Hashim, M. M. (2021). Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry (Fragaria ananassa cv Hongyan) fruit. Journal of Food Processing and Preservation, 45(1), e15018.
Gupta, V., Thakur, R., Barik, M., and Das, A. B. (2023). Effect of high amylose starch-natural deep eutectic solvent based edible coating on quality parameters of strawberry during storage. Journal of Agriculture and Food Research, 11, 100487.
Guo, B., Liu, G., Ye, W., Xu, Z., Li, W., Zhuang, J., and Dong, H. (2024). Multifunctional carbon dots reinforced gelatin-based coating film for strawberry preservation. Food Hydrocolloids, 147, 109327.
Jokari, A., Mohammadi Jahromi, S. A., Jokari, S., and Jamali, M. (2023). Effect of edible coating on strawberry quality characteristics during cold storage. Erwerbs-Obstbau, 65(6), 2259-2269.
Ratna, R., Aprilia, S., Arahman, N., and Munawar, A. A. (2023). Effect of edible film gelatin nano-biocomposite packaging and storage temperature on the store quality of strawberry (Fragaria x ananassa var. duchesne). Future Foods, 8, 100276.
Duguma, H. T. (2022). Potential applications and limitations of edible coatings for maintaining tomato quality and shelf life. International Journal of Food Science and Technology, 57(3), 1353-1366.
Huang, P., Ding, J., Liu, C., Li, H., Wang, C., Lin, Y., and Qin, W. (2023). Konjac glucomannan/low-acyl gellan gum edible coating containing thymol microcapsule regulates cell wall polysaccharides disassembly and delays postharvest softening of blueberries. Postharvest Biology and Technology, 204, 112449.
Priya, K., Thirunavookarasu, N., and Chidanand, D. V. (2023). Recent advances in edible coating of food products and its legislations: A review. Journal of Agriculture and Food Research, 12, 100623.
Andriani, V., and Handayani, N. A. (2023). Recent technology of edible coating production: A review. Materials Today: Proceedings, 87, 200-206.
Zhou, N., Zheng, S., Xie, W., Cao, G., Wang, L., and Pang, J. (2022). Konjac glucomannan: A review of structure, physicochemical properties, and wound dressing applications. Journal of Applied Polymer Science, 139(11), 51780.
Pham, T. T., Nguyen, L. L. P., Dam, M. S., and Baranyai, L. (2023). Application of edible coating in extension of fruit shelf life. AgriEngineering, 5(1), 520-536.
Miranda, M., Bai, J., Pilon, L., Torres, R., Casals, C., Solsona, C., and Teixidó, N. (2024). Fundamentals of edible coatings and combination with biocontrol agents: A strategy to improve postharvest fruit preservation. Foods, 13(18), 2980.
Kittur, F. S., Saroja, N., Habibunnisa, and Tharanathan, R. (2001). Polysaccharide-based composite coating formulations for shelf-life extension of fresh banana and mango. European Food Research and Technology, 213, 306-311.
Bari, A., and Giannouli, P. (2022). Evaluation of biodegradable gelatin and gelatin–rice starch coatings to fresh cut zucchini slices. Horticulturae, 8(11), 1031.
Khorram, F., Ramezanian, A., and Hosseini, S. M. H. (2017). Shellac, gelatin and Persian gum as alternative coating for orange fruit. Scientia Horticulturae, 225, 22-28.
Mushtaq, F., Raza, Z. A., Batool, S. R., Zahid, M., Onder, O. C., Rafique, A., and Nazeer, M. A. (2022). Preparation, properties, and applications of gelatin-based hydrogels (GHs) in the environmental, technological, and biomedical sectors. International Journal of Biological Macromolecules, 218, 601-633.
Skopinska-Wisniewska, J., Tuszynska, M., and Olewnik-Kruszkowska, E. (2021). Comparative study of gelatin hydrogels modified by various cross-linking agents. Materials, 14(2), 396.
Chen, K., Tian, R., Xu, G., Wu, K., Liu, Y., and Jiang, F. (2023). Characterizations of konjac glucomannan/curdlan edible coatings and the preservation effect on cherry tomatoes. International Journal of Biological Macromolecules, 232, 123359.
Farida, F., Hamdani, J. S., Mubarok, S., Akutsu, M., Noviyanti, K., and Nur Rahmat, B. P. (2023). Variability of strawberry fruit quality and shelf life with different edible coatings. Horticulturae, 9(7), 741.
Ren, Y., Li, B., Jia, H., Yang, X., Sun, Y., Shou, J., and Chen, K. (2023). Comparative analysis of fruit firmness and genes associated with cell wall metabolisms in three cultivated strawberries during ripening and postharvest. Food Quality and Safety, 7, fyad020.
Cybulska, J., Drobek, M., Panek, J., Cruz-Rubio, J. M., Kurzyna-Szklarek, M., Zdunek, A., and Frąc, M. (2022). Changes of pectin structure and microbial community composition in strawberry fruit (Fragaria× ananassa Duch.) during cold storage. Food Chemistry, 381, 132151.
Luo, Q., Hossen, M. A., Zeng, Y., Dai, J., Li, S., Qin, W., and Liu, Y. (2022). Gelatin-based composite films and their application in food packaging: A review. Journal of Food Engineering, 313, 110762.
Azarakhsh, A., Mohammadi Torkashvand, A., and Abdossi, V. (2024). Evaluation of probiotic-loaded edible coating on postharvest quality and decay control of strawberry fruit (cv.‘Camarosa’). Applied Fruit Science, 66(4), 1211-1220.
Khodaei, D., Oltrogge, K., and Hamidi-Esfahani, Z. (2020). Preparation and characterization of blended edible films manufactured using gelatin, tragacanth gum and, Persian gum. Lwt, 117, 108617.
Ali, L. M., Ahmed, A. E. R. A. E. R., Hasan, H. E. S., Suliman, A. E. R. E., and Saleh, S. S. (2022). Quality characteristics of strawberry fruit following a combined treatment of laser sterilization and guava leaf-based chitosan nanoparticle coating. Chemical and Biological Technologies in Agriculture, 9(1), 80.
Amiri, S., Akhavan, H. R., Zare, N., and Radi, M. (2018). Effect of gelatin-based edible coatings incorporated with Aloe vera and green tea extracts on the shelf-life of fresh-cut apple. Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti, 30(1), 61-74.
Ghasemnezhad, M., Shiri, M. A., and Sanavi, M. (2010). Effect of chitosan coatings on some quality indices of apricot (Prunus armeniaca L.) during cold storage. Caspian Journal of Environmental Sciences, 8(1), 25-33.
Sogvar, O. B., Saba, M. K., and Emamifar, A. (2016). Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology and Technology, 114, 29-35.
Fagundes, C., Palou, L., Monteiro, A. R., and Pérez-Gago, M. B. (2014). Effect of antifungal hydroxypropyl methylcellulose-beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit. Postharvest Biology and Technology, 92, 1-8.
Velickova, E., Winkelhausen, E., Kuzmanova, S., Alves, V. D., and Moldão-Martins, M. (2013). Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions. LWT-Food Science and Technology, 52(2), 80-92.
Priyadarshi, R., El-Araby, A., and Rhim, J. W. (2024). Chitosan-based sustainable packaging and coating technologies for strawberry preservation: A review. International Journal of Biological Macromolecules, 278, 134859.
Devaraj, R. D., Reddy, C. K., and Xu, B. (2019). Health-promoting effects of konjac glucomannan and its practical applications: A critical review. International Journal of Biological Macromolecules, 126, 273-281.
Liu, Z., Shen, R., Yang, X., and Lin, D. (2021). Characterization of a novel konjac glucomannan film incorporated with Pickering emulsions: Effect of the emulsion particle sizes. International Journal of Biological Macromolecules, 179, 377-387.
Yan, Y., Duan, S., Zhang, H., Liu, Y., Li, C., Hu, B., and Wu, W. (2020). Preparation and characterization of Konjac glucomannan and pullulan composite films for strawberry preservation. Carbohydrate Polymers, 243, 116446.
Magri, A., Rega, P., Capriolo, G., and Petriccione, M. (2023). Impact of novel active layer-by-layer edible coating on the qualitative and biochemical traits of minimally processed ‘Annurca Rossa del Sud’apple fruit. International Journal of Molecular Sciences, 24(9), 8315.
Fang, Y., and Wakisaka, M. (2021). A review on the modified atmosphere preservation of fruits and vegetables with cutting-edge technologies. Agriculture, 11(10), 992.
Estrella-Osuna, D. E., Ruiz-Cruz, S., Rodríguez-Félix, F., Figueroa-Enríquez, C. E., González-Ríos, H., Fernández-Quiroz, D., and Suárez-Jiménez, G. M. (2024). Rheological properties and antioxidant activity of gelatin-based edible coating incorporating tomato (Solanum lycopersicum L.) extract. Gels, 10(10), 624.
Shafique, M., Rashid, M., Ullah, S., Rajwana, I. A., Naz, A., Razzaq, K., and Jbawi, E. A. (2023). Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid. International Journal of Food Properties, 26(2), 2995-3012.
Blancas-Benitez, F. J., Montaño-Leyva, B., Aguirre-Güitrón, L., Moreno-Hernández, C. L., Fonseca-Cantabrana, Á., del Carmen Romero-Islas, L., and González-Estrada, R. R. (2022). Impact of edible coatings on quality of fruits: A review. Food Control, 139, 109063.
Saleem, M. S., Anjum, M. A., Naz, S., Ali, S., Hussain, S., Azam, M., and Ejaz, S. (2021). Incorporation of ascorbic acid in chitosan-based edible coating improves postharvest quality and storability of strawberry fruits. International Journal of Biological Macromolecules, 189, 160-169.
Zhuang, K., Shu, X., and Xie, W. (2024). Konjac glucomannan-based composite materials: Construction, biomedical applications, and prospects. Carbohydrate Polymers, 344, 122503.
Kulka-Kamińska, K., and Sionkowska, A. (2024). The Properties of Thin Films Based on Chitosan/Konjac Glucomannan Blends. Polymers, 16(21), 3072.
Yin, X., Chen, K., Cheng, H., Chen, X., Feng, S., Song, Y., and Liang, L. (2022). Chemical stability of ascorbic acid integrated into commercial products: A review on bioactivity and delivery technology. Antioxidants, 11(1), 153.
DOI: https://doi.org/10.17509/ijost.v11i1.87937
Refbacks
- There are currently no refbacks.
Copyright (c) 2025 Universitas Pendidikan Indonesia
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Indonesian Journal of Science and Technology is published by UPI.
View My Stats