ArticleFood science & nutrition2024
Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf-life enhancement.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Development of an Antifungal Edible Coating for Avocado Fruit from Avocado Residues By-Products Through a Circular Economy Approach.Foods (Basel, Switzerland) · 2026Article
- Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf-life enhancement.Food science & nutrition · 2024Article
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Authors and funding
6 authors.
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Abstract
This research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material to enhance the shelf-life of cut papaya fruits. The study focused on the extraction process of mung bean starch and its subsequent characterization through various analyses. Particle size (142.3 ± 1.24 nm), zeta potential (-25.52 ± 1.02 mV), morphological images, Fourier transform infrared (FTIR) spectra, and thermal stability (68.36 ± 0.15°C) were assessed to determine the mung bean starch properties. The functional properties, such as bulk density (0.51 ± 0.004 g/cm
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