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1. Production & Evaluation of innovative gelatin edible coating with
pumpkin leaves for extending the shelf life of Fish kofta
Student name ID
Aya Ahmed El-Sayed
Ahmed Tarek Sayed
Mariam Adel Abu Al fadl
Rawan Samir Salah
20231099
20230033
20231083
20231061
Under the supervision of: Dr. Marwa Rashad
Food Processing Technology Program (ECTS)
Faculty of Agriculture
2023/2024
Coordinators
Prof.:Dr.Salwa Bayoumi Prof.:Dr.Youssef Riyad

2. Introduction

3. Meeting
Room

4. Production & Evaluation of gelatin edible
coating from pumpkin leaves for extending
shelf life of fish kofta.

5. Table of contents
1
5
2 4
3
The importance of
pumpkin leaves
Nature of Analysis
Is it applicable?
Why pumpkin leaves?
What is new?

6. Why pumpkin leaves?

8. The amount of agricultural
waste (leaves and branches) left
by the crop on the agricultural
land was estimated at 10
tons/feddan,

9. Ca (mg) 383
Mg (mg) 142
P (mg) 119
K (mg) 423
Na (mg) 12
Pumpkin leaves are characterized by:
Nutrient Amount
Vit. A RAE (mcg) 283
Thiamine (mg) 0.07
Riboflavin (mg) 0.12
Niacin (mg) 1.49
Folate (mcg) 36
Vit. C (mg) 12.3
1. Cinnamic acid.
2. Ferulic acid.
3. Gentisic acid.
4. Caffeic acid.
5. Protocatechuic acid.
Vit. & Minerals
Phenolic compounds

10. The importance of
pumpkin leaves

11. • pumpkin leaves contain a variety
of bioactive compounds, including
phenols that are secondary plant
metabolites which have various
functionalities such as anti-
oxidant, anti-microbial
• The mechanical and antioxidant
properties of gelatin films can also
be improved due to the cross-
linking interaction between gelatin
and polyphenols.

12. The primary goals of using pumpkin
leaves in the formation of edible
coating are:
• Inhibit microbial growth.
• Prevent The invasion of disease-
causing microorganisms.
• prevent lipid oxidation and
preserve the quality of coated
foods by reducing oxidative
deterioration.
.

13. 01 02 03 04
Help strengthen
bones.
Helps retain
dental health.
Promotes heart
health.
Lowers the
symptoms of
rheumatoid arthritis.
Health benefits of pumpkin leaves

14. 05
06
07
Help fight colon cancer.
Supports the
immune system.
Reduces the risk of chronic
diseases.

15. 05
06
07
Help fight colon
cancer.
Supports the
immune system.
Reduces the risk of chronic
diseases.
What is new?

16. Sand-smelt fish
can be found
along the
Mediterranean
coast & the
Red Sea coast.
Smelt
fish
Sand-smelt fish
is popular in the
middle & simple
classes due to its
low price.
Sand-smelt fish
contains
minerals & Vit.
Selenium
Zinc
calcium.
Magnesium
vitamin B12
omega-3 fatty
acids

17. Encourage the children
to eat fish & opening a
new market window.
Provide a nutritious and
flavorful alternative to
other types of kofta made
from meat.
Reducing the energy
consumed throughout the
product’s storage period
Applying fish kofta with edible
coating
Producing a product rich
in nutritional value, low in
fat absorbed during frying
and waste utilization.

18. Is it applicable?

19. Drying
Grinding
Washing
Water
extraction
Pumpkin
Leaves
Extract
Filtration
Draining
Mincing
Soaking
Mixing
Kofta
Preparation
Freezing
Forming
Coat
preparation
Gelatin
Pumpkin
leaves extract
Spraying
Coated
Fish kofta
Washing

20. Drying
Grinding
Washing
Water
extraction
Extract
Filtration
Leaves
preparation
• Fresh pumpkin
leaves are dried
at a temp of
40:50 C
• After drying,
grinding the
leaves to obtain
an aqueous
extract of
phenolic
compounds
Pumpkin
Leaves

21. Draining
Mincing
Soaking
Mixing
kofta
Preparation
Forming
Freezing
Kofta Preparation
• The fish will be prepared
• Then be soaked in a 1%
salt solution containing
0.5% acetic acid for 5
minutes.
• The fish will be drained &
minced until a
homogeneous dough is
achieved
• The dough will then be
shaped into kofta
Washing

22. Coat
preparation
Gelatin
Pumpkin
leaves extract
Spraying
Coated
Fish kofta
Coat Preparation
• A 2% gelatin solution is prepared by adding 2 g of gelatin to 100 ml of water.
• Gelatin is melted at a temp of 50:60 C.
• The solution is left to cool and reach a temp of 45 C.
• The extract of phenolic compounds is added to the gelatin coating with different conc.
• Then applied to kofta.

23. Nature of Analysis

24. q
Texture &Odor
Color
Overall acceptability
Sensory Analysis
Chemical Analysis
PH value
Total volatile nitrogen
Thiobarbituric acid
Physical Analysis
Water holding capacity
Water vapor
Water solubility
Cooking loss
Mechanical pro.
01
02
03

25. B
W1
w2
w3
W4
&5
Pre-presentation
Collecting of data
&choose idea
Practical work
Collecting of data&
Statistical analysis
Timetable for the project
w6
Brainstorming

26. El-Lahamy, A. A., Khalil, K. I., El-Sherif, S. A., & Mahmud, A. A. (2018). Microbial and sensory
assessment of sand-smelt fish burger and finger during frozen storage. International Journal of Food
Processing Technology, 5(1), 1-8. E-ISSN: 2408-9826. © 2018 Cosmos Scholars Publishing House.
Sabarudin, Ruslin, Zubaydah, W.O.S. Sartinah, A. Buton, S., & Yamin. (2021). Antiradical activity, total
phenolic, and total flavonoid extract and fractions of pumpkin (Cucurbita moschata Duch) leaves. Food
Research, 5(2), 348-353.
Hashemi, S. M. B., Kaveh, S., Abedi, E., & Phimolsiripol, Y. (2023). Polysaccharide-Based Edible
Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-
Based Nanosystems Loaded with Bioactive Compounds. Foods.
Rather, J. A., Akhter, N., Ashraf, Q. S., Mir, S. A., Makroo, H. A., Majid, D., Barba, F. J., Khaneghah, A.
M., & Dar, B. N. (2022). A comprehensive review on gelatin: Understanding impact of the sources,
extraction methods, and modifications on potential packaging applications. Food Packaging and Shelf
Life, 34, 100945.
Reference

27. Reference
Ramos, M., Valdés, A., Beltrán, A., & Garrigós, M. C. (2016). Gelatin-Based Films and Coatings for Food
Packaging Applications. Coatings, 6(4), 41.
Tkaczewska, J., Jamróz, E., Kasprzak, M., Zając, M., Pająk, P., Grzebieniarz, W., Nowak, N., & Juszczak, L.
(2023). Edible Coatings Based on a Furcellaran and Gelatin Extract with Herb Addition as an Active
Packaging for Carp Fillets. Food and Bioprocess Technology, 16(10), 1009–1021.
Lu, Y., Luo, Q., Chu, Y., Tao, N., Deng, S., Wang, L., & Li, L. (2022). Application of Gelatin in Food
Packaging: A Review. Polymers (Basel), 14(3), 436.
Isara, R. D. S., & Gunathilaka, M. D. T. L. (2023). Pumpkin seeds and leaves as an alternative medicine
for the treatment of hyperglycemia. University of Colombo Review (Series III), 4(1).
Sabarudin, Ruslin, Zubaydah, W.O.S., Sartinah, A., Buton, S., & Yamin. (2021). Antiradical activity, total
phenolic, and total flavonoids extract and fractions of pumpkin (Cucurbita moschata Duch) leaves. Food
Research, 5(2), 348-353.
Choe, J.-H., Kim, H.-Y., Choi, Y.-S., Han, D.-J., Choi, J.-H., Kim, Y.-J., & Kim, C.-J. (2011). Effects of
Pumpkin (Cucurbita moschata Duch.) Leaf Ethanolic Extracts on Lipid Oxidation and Microbial Activity in
Refrigerated Raw Ground Pork. Korean Journal of Food Science and Animal Resources, 31(6), 865-871.