Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit

2013 ◽  
Vol 81 ◽  
pp. 29-36 ◽  
Author(s):  
S. Benítez ◽  
I. Achaerandio ◽  
F. Sepulcre ◽  
M. Pujolà
Keyword(s):  
Aloe Vera ◽  
Edible Coatings ◽  
Minimally Processed

scholarly journals Effect of Starch-Based Edible Coatings on Quality of Minimally Processed Pummelo (Citrus maximaMerr.)

2011 ◽  
Vol 11 (4) ◽  
pp. 410-423 ◽  
Author(s):  
Orapin Kerdchoechuen ◽  
Natta Laohakunjit ◽  
Phurisa Tussavil ◽  
Nattapol Kaisangsri ◽  
Frank B. Matta
Keyword(s):  
Edible Coatings ◽  
Minimally Processed

scholarly journals Edible coatings used for conservation of minimally processed vegetables: a review

2020 ◽  
Vol 9 (8) ◽  
Author(s):  
Maria Clara Guimarães ◽  
Joyce Fagundes Gomes Motta ◽  
Dayana Ketrin Silva Francisco Madella ◽  
Lívia de Aquino Garcia Moura ◽  
Carlos Eduardo de Souza Teodoro ◽  
...  
Keyword(s):  
Eating Habits ◽  
Edible Films ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Coating Efficiency ◽  
Application Techniques ◽  
Food Applications ◽  
Minimally Processed Vegetables

The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.

scholarly journals Effects of Edible Coatings on Sensory Quality of Minimally Processed Carrot

2018 ◽  
Vol 16 (SPL) ◽  
pp. 41-46
Author(s):  
Durango-Villadiego Alba ◽  
elez-Hernandez Gabriel ◽  
Soares Soares ◽  
Soares Nilda
Keyword(s):  
Sensory Quality ◽  
Edible Coatings ◽  
Minimally Processed

scholarly journals Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 939 ◽  
Author(s):  
Roberta Passafiume ◽  
Raimondo Gaglio ◽  
Giuseppe Sortino ◽  
Vittorio Farina
Keyword(s):  
Essential Oil ◽  
Sensory Analysis ◽  
Hydroxypropyl Methylcellulose ◽  
Aloe Vera ◽  
Soluble Solids ◽  
Microbial Load ◽  
Edible Coatings ◽  
Aloe Vera Gel ◽  
Fresh Cut

In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: Aloe vera gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, Aloe vera gel + lemon essential oil gives the characteristic taste of lemon essential oil and Aloe vera gel gives an herbaceous taste. The Aloe vera gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit.

scholarly journals Evaluation of the conservation of pineapple “honey gold” minimally processed through the application of edible coatings based on aloe vera-cassava starch

Respuestas ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 84-91
Author(s):  
Saúl David Buelvas Caro ◽  
Liliana Polo Corrales ◽  
Elvis Judith Hernandez Ramos
Keyword(s):  
Aloe Vera ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Control Treatment ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Decimal Reduction Time ◽  
A Value ◽  
Optimal Values

In this research the effect of edible coatings based on aloe vera and cassava starch on the physicochemical properties and the kinetic parameters of degradation of ascorbic acid (AA) in pineapple minimally processed during 16 days of storage at 4 ° C was evaluated. Five treatments (T1, T2, T3, T4 and T5) were tested, pineapple “honey gold” with coating solutions of different aloe vera / starch concentrations (100/0, 75/25, 50/50, 25/75 and 0/100 respectively), and a control treatment (T6 ) that corresponds to fruit without coating. The coatings were carried out by immersing the fruit previously processed for 1 minute. The results show that the treatment with the best pH values, titratable acidity (AT) and maturity index (IM) was T3 (pH: 3.61, AT: 0.0480, IM: 2.915), in terms of moisture and soluble solids (SS) the T1 treatment (% Moisture: 81.725) and T4 (SS: 11.19) showed the most optimal values. The model that best described the degradative behavior of AA is zero order, being the T4 treatment the most adequate to preserve vitamin C with a value (k: 0.781), a half-life (t ½: 28 days) and a decimal reduction time (D: 93 days).

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