RMUTT students innovate to extend the shelf life of fruits and vegetables, reducing spoilage and increasing value.

Fourth-year students majoring in Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi (RMUTT), have developed a product to inhibit browning in fruits and vegetables. The work of Miss Mantharika Srichuea and Miss Wirisa Prakobkit includes a coating product enhanced with extracts from Bengal currant for agricultural products, created by Miss Amorarat Hoomthaisong and Mr. Monthian Khimlek, with guidance and advice from instructors, Ms. Janejira Phakawan and Mr. Pirutrat Thaisamak.

Miss Mantharika Srichuea, the creator of the product to inhibit browning in fruits and vegetables, explains the effectiveness of cysteine encapsulated in liposomes in preventing browning, acting as an antioxidant, and maintaining the quality of cut ‘Fuji’ apples during storage. She noted that cut apples are popular for their convenience and nutritional value, but the main challenge is browning caused by enzymes such as Polyphenol oxidase and Peroxidase, affecting their appeal and market value. Common solutions involve using ascorbic acid, but these can compromise flavor. Another promising substance is cysteine, which can bind with quinone to halt pigment formation, but it tends to degrade quickly. Therefore, research was conducted on encapsulating cysteine in liposomes, offering a novel approach to enhance stability and control release for prolonged effectiveness. This research focuses on using cysteine, a natural anti-browning agent, encapsulated in liposomes to inhibit browning, increase oxidation resistance, and preserve the quality of refrigerated cut apples. Moreover, it helps maintain the crispness of apple flesh, reduces weight loss, and efficiently increases antioxidant content.

The information provided seems to center around a student, Ms. Amornrat Humtaisong, who developed a surface coating product enriched with “maprang hao ma nao ho” extract for agricultural produce. The product is designed to add value and provide sustainable income for farmers by leveraging the antimicrobial properties of this plant extract. This innovation helps in extending the shelf life of agricultural products, such as fresh fruits, by reducing microbial growth and minimizing spoilage without relying heavily on chemicals or pesticides.

The research was particularly effective when applied to cherry tomatoes, maintaining their physical and chemical attributes during storage. This advancement not only boosts the product value for farmers but also builds consumer trust in agriculture products focusing on quality and safety. The development is backed by scientific and safe food technology management processes, aiming for commercialization.

The Faculty of Science and Technology at Rajamangala University of Technology Thanyaburi (RMUTT) is currently accepting students for the academic year 2025. For more details, you can visit their website or contact them directly. The context aligns with the content structure described on the website, which involves functional cookies and other functionalities related to user experience on their official site.