Preservation of freshly-cut lemon slices using alginate-based coating functionalized with antioxidant enzymatically hydrolyzed rice straw-hemicellulose.

ABSTRACT: Food coatings are efficient preservative measures, a crucially needed approach to meet hunger growth as well as food management. In the current study, the construction of an efficient coating using alginate polymer fortified with antioxidant rice straw-hemicellulose hydrolysate was examined. Rice straw hemicellulose fraction was extracted under thermal alkaline conditions with a recovery percentage of 15.8%. The extracted hemicellulose fraction was enzymatically hydrolyzed with microbial xylanase with hydrolysis percentage of 53.8%. Characterization of the produced hydrolysate was performed with the aid of thin layer chromatographic analysis (TLC), high-performance liquid chromatographic analysis (HPLC), X-ray diffraction (XRD), and Fourier transform infrared (FTIR) analysis. The reported

SUBMITTER: Ismail SA 

PROVIDER: S-EPMC11543928 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature