دورية أكاديمية
Effect of Aloe vera and carboxymethyl cellulose-derived binary blend edible coating on the shelf life of fresh-cut apple.
| العنوان: | Effect of Aloe vera and carboxymethyl cellulose-derived binary blend edible coating on the shelf life of fresh-cut apple. |
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| المؤلفون: | Tosif MM; Department of Food Technology and Nutrition Lovely Professional University Phagwara India., Bains A; Department of Microbiology Lovely Professional University Phagwara India., Dhull SB; Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India., Chawla P; Department of Food Technology and Nutrition Lovely Professional University Phagwara India., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone Tarsus University Mersin Turkey. |
| المصدر: | Food science & nutrition [Food Sci Nutr] 2023 Aug 16; Vol. 11 (11), pp. 6987-6999. Date of Electronic Publication: 2023 Aug 16 (Print Publication: 2023). |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: John Wiley & Sons Country of Publication: United States NLM ID: 101605473 Publication Model: eCollection Cited Medium: Print ISSN: 2048-7177 (Print) Linking ISSN: 20487177 NLM ISO Abbreviation: Food Sci Nutr Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: Malden, MA : John Wiley & Sons, [2012]- |
| مستخلص: | In recent years, the demand and market for minimally processed fruits are increasing worldwide. Fresh-cut apples are extremely sensitive to environmental factors including oxygen, temperature, and microorganisms in resulting the browning of apples. Therefore, in this study, different concentration of blended edible-coating solution was prepared using Aloe vera and carboxymethyl cellulose (1:1, 1:2, 2:1, 3:3, 3:2, 4:2, 2:4, 3:4, and 4:3, respectively). Lease particle size (101.74 ± 0.67 nm) of the coating solution was observed with 3% A. vera and 2% carboxymethyl cellulose (CMC). Afterward, the shelf life of the apples was evaluated for 10 days at refrigeration condition. Results showed that a significant difference was found in weight loss of coated (6.42%-10.26%) and uncoated apples (8.12%-15.32%) for 2-10 days. Moreover, the titrable acidity of the cut apples increased during the storage time. Rheological data emerged that the viscosity of the coating solution decreases with the increasing temperature from 0 to 50°C. Fourier transform infrared spectroscopy data confirmed the presence of hydroxyl group (-OH), C=O, C-O, and N-H banding in the A. vera , CMC, and blend-coating solution. The blend solution indicated excellent antimicrobial efficiency. Total phenolic content of coated and uncoated apples at 0 day was 737.55 mg GAE kg -1 for uncoated and 717.88 mg GAE kg -1 , respectively. Whereas, aerobic and psychrotrophic bacteria counts for edible coated apples significantly lower than control apples. For coated apples, aerobic and psychrotrophic bacteria counts were 1.59 ± 0.84 and 1.25 ± 0.49 log CFU g -1 were 4.26 ± 0.67 and 2.68 ± 0.22 log CFU g -1 at 10th day, respectively. Overall, it can be inferred that blend of A. vera and carboxymethyl cellulose could be used as a nontoxic potential anti-browning and antimicrobial component for the enhancement of the shelf life and additional nutritional value of fresh-cut apples. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this article. (© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.) |
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| فهرسة مساهمة: | Keywords: Aloe vera; browning; cut apples; edible coatings; food preservation; gums |
| تواريخ الأحداث: | Date Created: 20231116 Latest Revision: 20231117 |
| رمز التحديث: | 20231117 |
| مُعرف محوري في PubMed: | PMC10630825 |
| DOI: | 10.1002/fsn3.3623 |
| PMID: | 37970395 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 2048-7177 |
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| DOI: | 10.1002/fsn3.3623 |