Sustainable Goat Skin Gelatin-Based Edible Coatings Incorporated with Konjac Glucomannan: Physicochemical Properties and Preservation Efficacy on Strawberries
Issued Date
2026-04-01
Resource Type
ISSN
25281410
eISSN
25278045
Scopus ID
2-s2.0-105014879208
Journal Title
Indonesian Journal of Science and Technology
Volume
11
Issue
1
Start Page
59
End Page
80
Rights Holder(s)
SCOPUS
Bibliographic Citation
Indonesian Journal of Science and Technology Vol.11 No.1 (2026) , 59-80
Suggested Citation
Hasdar M., Nalinanon S., Nirmal N.P., Petcharat T., Sriket C. Sustainable Goat Skin Gelatin-Based Edible Coatings Incorporated with Konjac Glucomannan: Physicochemical Properties and Preservation Efficacy on Strawberries. Indonesian Journal of Science and Technology Vol.11 No.1 (2026) , 59-80. 80. doi:10.17509/ijost.v11i1.87937 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/114609
Title
Sustainable Goat Skin Gelatin-Based Edible Coatings Incorporated with Konjac Glucomannan: Physicochemical Properties and Preservation Efficacy on Strawberries
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Corresponding Author(s)
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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.