Efficacy of alginate and pectin-based edible coatings in extending the shelf life of potato tubers

• Fikri Agus Mahathir Fachrurrazie

  Ilmu dan Teknologi Pangan

Hydrocolloids are macromolecular food ingredients with high water-absorption capacities, playing a vital role in modulating texture and enhancing product stability. This review critically examines the potential of alginate and pectin as foundational materials for edible coatings designed to extend the postharvest shelf life of potato (Solanum tuberosum) tubers. This review was conducted using scholarly databases, including Google Scholar and ScienceDirect, to synthesize current research findings. The consolidated evidence indicates that edible coatings formulated from alginate and pectin significantly prolong potato shelf life. The primary mechanisms of action include: (1) suppressing tuber respiration rate, thereby decelerating metabolic degradation; (2) forming a semi-permeable barrier that markedly reduces water loss, maintaining turgor and weight; and (3) providing a physical shield against microbial invasion. Furthermore, alginate-pectin matrices effectively inhibit the activity of polyphenol oxidase, mitigating enzymatic browning and preserving the tuber's visual appeal. Consequently, these coatings help maintain the potato's textural firmness and nutritional content throughout extended storage periods. In conclusion, alginate-pectin based edible coatings represent a promising, sustainable technology for postharvest potato management. By concurrently modulating respiration, minimizing moisture loss, and offering a platform for active compounds, these biopolymer coatings effectively preserve critical quality attributes and extend commercial shelf life.

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