The role of sodium alginate and gelatin coatings in the preservation of mulberry pestil

In this study, sodium alginate and gelatin-based edible coatings were applied to preserve the physicochemical quality of pestil (mulberry fruit pulp), extend its shelf life, and provide a commercially viable solution for the pestil industry. Coated samples were stored for 45 days and analyzed periodically. The results showed that coated pestils had higher L* values, lower moisture loss, and increased Fe (iron), Ca (calcium), and Na (sodium) contents compared to controls. The coatings effectively reduced HMF (hydroxymethylfurfural) content and preserved the overall quality, although they masked the fruity odor and darkened the color. The coated samples maintained better quality characteristics, particularly during the first 15 days.