Application of antibacterial and antioxidant edible coating incorporating bacterial cellulose from sago liquid waste and garlic for preservation of tomato (Solanum lycopersicum L.)

The present work aimed to investigate the antibacterial and antioxidant properties of edible coatings derived from bacterial cellulose composites sourced from sago liquid waste and garlic, as well as their potential for preserving the quality of tomatoes (Solanum lycopersicum L.). The experimental approach involved the preparation of edible coatings using a mixture of bacterial cellulose (BC) slurry and garlic extract. The antibacterial and antioxidant activities were determined using the disc diffusion and DPPH method, respectively. Subsequently, tomatoes were coated using the dipping method with different treatments, namely BC/glycerol/CMC/garlic (S1), BC/garlic (S3), beeswax (comparison), and uncoated tomatoes (control). The physicochemical properties of the tomatoes were assessed, including sensory aspects by ten untrained panellists, weight loss by gravimetric analysis, vitamin C content by titration method, and pH value on days 0, 5, 10, 15, and 20 during the shelf life study at room temperature. Results showed that garlic extract applied to BC coating possessed antibacterial and antioxidant properties. BC coating containing garlic demonstrated more impact on the physicochemical qualities of tomatoes as compared to uncoated ones. Among the various treatments, S1 exhibited the most effective preservation of tomato quality. Therefore, the addition of garlic extract proved beneficial in augmenting the antibacterial and antioxidant capacity of BC coating, thus leading to enhanced quality maintenance and extended shelf life of tomatoes.