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Esculent coating of spider silk enhanced the preservation and shelf life of apricot / A cobertura escamada de seda de aranha aumentou a preservação e a vida útil do damasco
Tahir, H M; Pervez, N; Nadeem, J; Khan, A A; Hassan, Z.
  • Tahir, H M; Government College University. Department of Zoology. PK
  • Pervez, N; Government College University. Department of Zoology. PK
  • Nadeem, J; Government College University. Department of Zoology. PK
  • Khan, A A; Bahauddin Zakariya University. College of Agriculture. PK
  • Hassan, Z; Bahauddin Zakariya University. College of Agriculture. PK
Braz. j. biol ; 80(1): 115-121, Feb. 2020. tab, graf
Article in English | LILACS | ID: biblio-1089286
ABSTRACT
Abstract According to the Food and Agriculture Organization (FAO), roughly one-third of the total food produced is lost globally. The major cause of this wastage is the perishability of fruits and vegetables. Therefore, researchers have endeavored to develop an effective preservation technique. Our study explored the potential application of spider silk as an odourless and edible preservative coating for fruits. The spider silk was collected from spiders reared in the laboratory, following by degumming and dissolution to formulate the silk solution. For this study, apricots were selected as the model fruit. The apricots were dip coated with the formulated silk solution and allowed to dry. In order to enhance the beta sheet content of the silk coating, the fruits were exposed to water annealing for varying intervals of time under vacuum condition. The effect of silk coating and water annealing time period on preservation of fruits was then evaluated morphologically and gravimetrically. The results showed that the fruits, which were used as control, exhibited a greater degree of water loss and suffered from fungal attack. In contrast, the silk coated fruits showed less water loss and were protected from fungal attack. Therefore, the study provides compelling evidence regarding the application of spider silk as a preservative coating.
RESUMO
Resumo Segundo a Organização para Alimentação e Agricultura (FAO), cerca de um terço do total de alimentos produzidos é perdido globalmente. A principal causa deste desperdício é a perecibilidade das frutas e legumes. Portanto, os pesquisadores têm se esforçado para desenvolver uma técnica de preservação eficaz. Nosso estudo explorou a potencial aplicação de seda de aranha como um revestimento conservante inodoro e comestível para frutas. A seda da aranha foi coletada de aranhas criadas em laboratório, seguindo-se a degomagem e dissolução para formular a solução de seda. Para este estudo, os damascos foram selecionados como fruto modelo. Os damascos foram revestidos por imersão com a solução de seda formulada e deixados secar. A fim de aumentar o teor de folhas beta do revestimento de seda, os frutos foram expostos a recozimento de água durante vários intervalos de tempo sob condições de vácuo. O efeito do tempo de recobrimento de seda e recozimento de água na preservação de frutos foi então avaliado morfologicamente e gravimetricamente. Os resultados mostraram que os frutos, utilizados como controle, apresentaram maior grau de perda de água e sofreram ataque fúngico. Em contraste, os frutos revestidos de seda mostraram menos perda de água e foram protegidos contra ataques fúngicos. Portanto, o estudo fornece evidências convincentes sobre a aplicação de seda de aranha como um revestimento conservante.
Subject(s)


Full text: Available Index: LILACS (Americas) Main subject: Spiders / Prunus armeniaca Language: English Journal: Braz. j. biol Journal subject: Biology Year: 2020 Type: Article Affiliation country: Pakistan Institution/Affiliation country: Bahauddin Zakariya University/PK / Government College University/PK

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Full text: Available Index: LILACS (Americas) Main subject: Spiders / Prunus armeniaca Language: English Journal: Braz. j. biol Journal subject: Biology Year: 2020 Type: Article Affiliation country: Pakistan Institution/Affiliation country: Bahauddin Zakariya University/PK / Government College University/PK