Recovery of gelatin from poultry waste: Characteristics of the gelatin and lotus starch-based coating material and its application in shelf-life enhancement of fresh cherry tomato

In recent years, food packaging has advanced from contaminating and polluting waste that remains after the use of the food product towards a functional ingredient that can be consumed along with the food product. Edible coatings are a healthy substitute for traditional food packaging. Therefore, the present study was aimed to develop edible coating material based on poultry waste gelatin and lotus stem starch for shelf-life extension of cherry tomatoes. The recovery of gelatin from chicken Feet (CF) and starch from lotus stem waste (LSW) was 14.5% and 9.20%, respectively and were used in different proportions for the development of the coating material. The flow behavior of coating material was pseudoplastic as the flow index ( n ) ranged from 0.332 to 0.428. The consistency coefficient ( k ) ranged from 1.62 to 4.92 Pa.s n , and it increased with the starch concentration. Storage modulus decreased with changing temperature from 10 °C to 25 °C and 10–35 °C in starch-free and starch-containing solutions, respectively. FTIR transmission band shifted from 3313 to 3343 cm −1 with changing the starch concentration from 0% to 10%, indicating the strong interactions of OH and amino groups. The transmission of UV light was low and remained unaffected, however, the transmittance showed a decrease with the starch concentration in the entire visible light range. The firmness and pH were retained to a greater extent and the weight loss in tomatoes was minimized during the 15 days of storage. The study revealed that this coating material may have great potential in the shelf-life extension of fresh fruits and vegetables. • Poultry waste gelatin and starch-based coating materials were developed. • Shear-thinning material with a consistency coefficient (k) of 1.62–4.92 Pa.sn was obtained. • The bonding between starch and gelatin amino groups increased with starch concentration. • The thermal stability and light transmittance gets highly affected by the amount of starch. • The shelf-life of cherry tomatoes was enhanced up to 15 days by applying the edible coating.