Optimizing the edible film production from red pitaya peel powder, konjac glucomannan and kappa carrageenan DOI Creative Commons
Widya Dwi Rukmi Putri, Rizka Aulia Rahma, Ata Aditya Wardana

et al.

Research Square (Research Square), Journal Year: 2023, Volume and Issue: unknown

Published: Aug. 1, 2023

Abstract Red pitaya, one of Indonesia's most abundantly produced horticultural products, offers a sustainable solution for reducing waste by utilizing its peel in the production an edible film. This research aimed to develop film from red pitaya (RPP) flour and Kappa carrageenan (Carr) with optimal physical mechanical properties. Konjac (K) was added improve brittleness compactness specimens. study employed central composite design (CCD) two variables, RPP Carr, proportions ranging 0.4% − 1.1% (w/v) 0.29% 1.71% (w/v), respectively. The optimized 0.50% 1.28% K-Carr resulted tensile strength (TS) value 7.75 MPa, elongation 103%, thickness (T) 99.8 µm, color L (72.5), a* (13.9), b* (0.5), opacity (O) 4.56 mm 1 , water solubility (WS) 81%, absorption capacity (WAC) 863%.

Language: Английский

The incorporation of chitosan nanoparticles enhances the barrier properties and antifungal activity of chitosan-based nanocomposite coating films DOI
Ata Aditya Wardana, Laras Putri Wigati, Vincensius Marcellino

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 135840 - 135840

Published: Sept. 1, 2024

Language: Английский

Citations

5
Optimising the Properties of pH-Sensing Films based on Red Pitaya Peel Powder and Konjac Glucomannan DOI
Rizka Aulia Rahma, Widya Dwi Rukmi Putri, Ata Aditya Wardana

et al.

Food Biophysics, Journal Year: 2025, Volume and Issue: 20(1)

Published: Feb. 4, 2025

Language: Английский

Citations

0
Ensuring food security and sustainability in the face of crises DOI

Sandeep Jagtap,

Lampros Litos, Rakesh D. Raut

et al.

International Journal of Food Science & Technology, Journal Year: 2023, Volume and Issue: 58(10), P. 5430 - 5432

Published: Aug. 11, 2023

The peer review history for this article is available at https://www.webofscience.com/api/gateway/wos/peer-review/10.1111/ijfs.16630.

Language: Английский

Citations

7
Integrated metabolic profiles and microbial communities to reveal the beneficial effect of red pitaya on early constipation DOI

Pengfei Zhao,

Xiran Meng,

Mo Sun

et al.

Food & Function, Journal Year: 2024, Volume and Issue: 15(10), P. 5414 - 5428

Published: Jan. 1, 2024

Red pitaya ameliorates loperamide hydrochloride-induced early constipation in mice through modulating gut microbiota and metabolites related to tryptophan metabolism primary bile acid biosynthesis feces serum.

Language: Английский

Citations

2
Application of Antimicrobial Edible Film Incorporated with Caulerpa racemosa Crude Extract as Active Packaging of Seaweed Dodol DOI Creative Commons
Arham Rusli, Syamsuar Syamsuar,

Andi Santi

et al.

Applied Food Research, Journal Year: 2024, Volume and Issue: unknown, P. 100625 - 100625

Published: Nov. 1, 2024

Language: Английский

Citations

1
Optimizing Edible Film Production from Red Pitaya Peel Powder, Konjac Glucomannan and Kappa Carrageenan DOI
Widya Dwi Rukmi Putri, Rizka Aulia Rahma, Ata Aditya Wardana

et al.

Journal of Polymers and the Environment, Journal Year: 2023, Volume and Issue: 32(5), P. 2394 - 2413

Published: Dec. 2, 2023

Language: Английский

Citations

2
Bioactive Compound Recovery from Morinda Citriolia Via Ultrasonics Extraction: Modeling and Optimization Using Rsm and Ann DOI

Intan Safura Saipul Anwar,

Nurfatimah Mohd Thani, H. Hashim

et al.

Published: Jan. 1, 2024

This study compares the predictive capacities of Response Surface Methodology (RSM) and Artificial Neural Network (ANN) in constructing effective models to maximize recovery bioactive compounds from Morinda citrifolia through ultrasonic extraction. Optimal conditions 0.1% (v/v) citric acid, 11 minutes, 112.5 W yielded outcomes closely aligning with actual values—48.25 mg GAE/g for Total Phenolic Content (TPC), 22.29% DPPH, 29.63 FAE/g Ferric Reduction Antioxidant Power (FRAP). Specifically, sample treated minutes extraction time, power, 1% v/v acid concentration highest TPC (50 GAE/g). For DPPH content, combination 6 57W power exhibited value at 24.68%. Furthermore, duration, 112.5W demonstrated ferric reduction 30.29mg FAE/g. Morphological FTIR characterization extracts substantiated presence compounds, reinforcing quantitative analyses. The findings highlighted ANN's superiority over RSM modeling due its higher R² model.

Language: Английский

Citations

0
Optimizing the edible film production from red pitaya peel powder, konjac glucomannan and kappa carrageenan DOI Creative Commons
Widya Dwi Rukmi Putri, Rizka Aulia Rahma, Ata Aditya Wardana

et al.

Research Square (Research Square), Journal Year: 2023, Volume and Issue: unknown

Published: Aug. 1, 2023

Abstract Red pitaya, one of Indonesia's most abundantly produced horticultural products, offers a sustainable solution for reducing waste by utilizing its peel in the production an edible film. This research aimed to develop film from red pitaya (RPP) flour and Kappa carrageenan (Carr) with optimal physical mechanical properties. Konjac (K) was added improve brittleness compactness specimens. study employed central composite design (CCD) two variables, RPP Carr, proportions ranging 0.4% − 1.1% (w/v) 0.29% 1.71% (w/v), respectively. The optimized 0.50% 1.28% K-Carr resulted tensile strength (TS) value 7.75 MPa, elongation 103%, thickness (T) 99.8 µm, color L (72.5), a* (13.9), b* (0.5), opacity (O) 4.56 mm 1 , water solubility (WS) 81%, absorption capacity (WAC) 863%.

Language: Английский

Citations

0