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<p>This study aimed to evaluate the efficacy of a novel coating by ultrasound assisted dipping (UAD) approach using gelatin extracted from chicken feet, an underutilized byproduct of the poultry industry, to extend the post-harvest shelf life and preserve the quality of red table grapes (RTG). Chicken feet gelatin (CFG) was extracted via sequential acid and alkaline treatments and characterized for its proximate, physical, and functional attributes. The resulting CFG was applied to RTG using ultrasonication at a frequency of 40&#xa0;kHz for 20&#xa0;min at ambient temperature to form a semi-permeable barrier against environmental stresses. RTGs were subjected to four treatments: water (W), water with ultrasonication (W + U), gelatin with water (G + W), and gelatin with ultrasonication (G + W+U), and stored at 20&#xa0;°C with 80% relative humidity for 8 days. The extracted CFG yielded 55%, with a protein content of 85% and exhibited desirable techno-functional characteristics when compared to commercially available animal gelatin. The combined treatment (W + G+U) was the most effective, with only 3.13% weight loss, pH reducing slightly from 5.08 to 4.36, hardness decreasing from 15.51 to 13.49, and TSS dropping from 16.37 to 14.78 by Day-8, while comparing with the control. After 8 days of storage, the combined treatment (W + G+U) showed much better retention of bioactive compounds than the control (W). In W + G+U, TPC declined to only 1.8 times, TFC 2.7 times, and AA 1.4 times, whereas in the control, the reductions were more pronounced at 2.2, 3.3, and 1.7 times, respectively. Microbiological assays confirmed markedly lower aerobic bacterial counts (5.13 × 10<sup>6</sup> CFU/g) in the G + W+U group as compared to other treated RTG on day 8. The combined G + W+U treatment showed the best preservation, maintaining higher TTC and lower PPO and POD over 8 days, while the control (W) deteriorated fastest. These findings highlight the potential of CFG UAD-coatings as a sustainable and effective post-harvest technology for improving perishable fruits’ storage stability and quality.</p> Graphical Abstract <p></p>

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Quality and shelf-life characterization of red table grapes (Vitis vinifera) coated with chicken feet gelatin using ultrasound-assisted dipping

  • 期刊论文

  • 发表日期：

    2026年3月28日

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  • Rahul Thakur,
  • Abhipriya Patra,
  • Souvik Giri,
  • V. Shakthi Sree,
  • V. Arun Prasath,
  • Preetam Sarkar,
  • Vivek Kambhampati

摘要

This study aimed to evaluate the efficacy of a novel coating by ultrasound assisted dipping (UAD) approach using gelatin extracted from chicken feet, an underutilized byproduct of the poultry industry, to extend the post-harvest shelf life and preserve the quality of red table grapes (RTG). Chicken feet gelatin (CFG) was extracted via sequential acid and alkaline treatments and characterized for its proximate, physical, and functional attributes. The resulting CFG was applied to RTG using ultrasonication at a frequency of 40 kHz for 20 min at ambient temperature to form a semi-permeable barrier against environmental stresses. RTGs were subjected to four treatments: water (W), water with ultrasonication (W + U), gelatin with water (G + W), and gelatin with ultrasonication (G + W+U), and stored at 20 °C with 80% relative humidity for 8 days. The extracted CFG yielded 55%, with a protein content of 85% and exhibited desirable techno-functional characteristics when compared to commercially available animal gelatin. The combined treatment (W + G+U) was the most effective, with only 3.13% weight loss, pH reducing slightly from 5.08 to 4.36, hardness decreasing from 15.51 to 13.49, and TSS dropping from 16.37 to 14.78 by Day-8, while comparing with the control. After 8 days of storage, the combined treatment (W + G+U) showed much better retention of bioactive compounds than the control (W). In W + G+U, TPC declined to only 1.8 times, TFC 2.7 times, and AA 1.4 times, whereas in the control, the reductions were more pronounced at 2.2, 3.3, and 1.7 times, respectively. Microbiological assays confirmed markedly lower aerobic bacterial counts (5.13 × 106 CFU/g) in the G + W+U group as compared to other treated RTG on day 8. The combined G + W+U treatment showed the best preservation, maintaining higher TTC and lower PPO and POD over 8 days, while the control (W) deteriorated fastest. These findings highlight the potential of CFG UAD-coatings as a sustainable and effective post-harvest technology for improving perishable fruits’ storage stability and quality.

Graphical Abstract