Stability Aloe Vera Gel as Edible Coating

The edible coating is biodegradable and sustainable packaging has come into attention since the past few decades as an effort to reduce packaging waste. On a landmark fruit, the edible application layer is used to reduce the occurrence of loss of moisture, improve appearance, acts as a barrier to the exchange of gases, as well as having functions as an antifungal and antimicrobial. In addition to extending shelf life can be eaten these many layers are used such as it does not endanger human health, can be eaten as well as easy to untangle nature. One of the natural ingredients that can be used such as a layer of edible is Aloe Vera. From the results obtained that the weight without warming treatment gel stored at cool temperatures is relatively constant, while to gel without or with the treatment of warming that is stored at room temperature a little decline. The reduction drastic invisible on the gel with the saved warming treatment in cold temperatures. Aloe gel good shaped pieces that are stored at room temperature has decreased the weight but that is stored on the cold temperatures are relatively stable. The aloe vera gel with warming and stored at cool temperatures until day 5 relatively stable, as seen from the variable weight shrinkage, color, pH, viscosity, and moisture content. While the gel is stored at room temperature decrease began day 2. Aloe Vera gel should be stored at cool temperatures with a sealed container. The best characteristics of Aloe Vera gel that treatment with sorbitol can extend the shelf life strawberry fruit. edible coating base on Aloe gel can be applied at post-harvest handling fruits.

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Effect of Coating of Aloe Vera Gelon Shelf Life of Grapes

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.4.1.08 ◽

2016 ◽

Vol 4 (1) ◽

pp. 58-68 ◽

Cited By ~ 4

Author(s):

Javed Ali ◽

Suyash Pandey ◽

Vaishali Singh ◽

Prerna Joshi

Keyword(s):

Low Temperature ◽

Fungal Infection ◽

Shelf Life ◽

Aloe Vera ◽

Edible Coating ◽

Low Temperature Storage ◽

Aloe Vera Gel ◽

Different Temperatures ◽

Temperature Storage

The present study had been conducted to study the shelf life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0, 10, 20 and 30 per cent Aloe veraand was stored in poly packaging and open plates under different temperatures of 0⁰C and 30⁰C in refrigerator and incubator. The data was compared with the original shelf life of grapes to determine the efficiency of the Aloe Vera coating. Aloe Vera based coatings provided good gloss and 20 per cent coating concentration gave the best visual and physicochemical results. It was found that 20 per cent coating concentration of Aloe Vera is the most effective and appropriate for the extension of shelf life of grapes.It was also found that the use of low temperature storage in combination with edible coating and packaging extends marketability by reducing moisture loss.In short, the shelf life of grapes can be increased by using Aloe Vera gel coating and the spoilage due to fungal infection of grapes can be reduced.

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Effect of aloe vera gel-glycerol edible coating on the shelf-life and the kinetics of colour change of minimally processed cucumber during storage

International Journal of Postharvest Technology and Innovation ◽

10.1504/ijpti.2021.10038366 ◽

2021 ◽

Vol 8 (1) ◽

pp. 1

Author(s):

Tony E. Grift ◽

Md. Rayhan Shaheb ◽

Angelos Deltsidis ◽

Ayesha Sarker

Keyword(s):

Shelf Life ◽

Aloe Vera ◽

Colour Change ◽

Edible Coating ◽

Minimally Processed ◽

Aloe Vera Gel ◽

Kinetics Of

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Edible coating: Application of Aloe vera gel on green beans (Phaselous vulgaris L.)

Journal of Applied Horticulture ◽

10.37855/jah.2016.v18i03.42 ◽

2016 ◽

Vol 18 (03) ◽

pp. 236-239

Author(s):

E. Reiter ◽

A. Leon ◽

M.E. Galelli ◽

S.S. Miyazaki ◽

A. Chiesa

Keyword(s):

Aloe Vera ◽

Edible Coating ◽

Green Beans ◽

Coating Application ◽

Aloe Vera Gel

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Evaluation of Aloe vera Gel as an Alternative Edible Coating for Peach Fruits During Cold Storage Period

Gesunde Pflanzen ◽

10.1007/s10343-017-0397-5 ◽

2017 ◽

Vol 69 (3) ◽

pp. 131-137 ◽

Cited By ~ 17

Author(s):

Saeid Hazrati ◽

Arman Beyraghdar Kashkooli ◽

Farhad Habibzadeh ◽

Zeinolabedin Tahmasebi-Sarvestani ◽

Amir Reza Sadeghi

Keyword(s):

Cold Storage ◽

Aloe Vera ◽

Storage Period ◽

Edible Coating ◽

Aloe Vera Gel

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Aloe Vera Gel Edible Coating for Shelf Life and Antioxidant Proprieties Preservation of Andean Blackberry

Processes ◽

10.3390/pr9060999 ◽

2021 ◽

Vol 9 (6) ◽

pp. 999

Author(s):

Juan Pablo Arrubla Vélez ◽

Gloria Edith Guerrero Álvarez ◽

María Camila Vargas Soto ◽

Nathalia Cardona Hurtado ◽

Magda Ivóne Pinzón ◽

...

Keyword(s):

Shelf Life ◽

Nutritional Value ◽

Low Cost ◽

Aloe Vera ◽

Edible Coating ◽

Soluble Solids ◽

Economic Losses ◽

Total Phenol Content ◽

Aloe Vera Gel ◽

Lower Loss

Andean blackberry is cultivated in Colombia due to its national and international commercial importance, in addition to its flavour and high nutritional value. Due to its physicochemical, morphological, and physiological characteristics, it constitutes one of the most unstable fruits in the Colombian fruit and vegetable supply chain, thereby generating economic losses. In this study, a polymer-based coating of Aloe vera and essential oil was designed, and its influence on the shelf life of Andean blackberry stored at 4 °C was studied. Once the appropriate composition was established according to the experimental design, Andean blackberries’ physicochemical parameters, the content of total phenols, and antioxidant activity were monitored over 19 days. The total soluble solids present a change between 5.2 and 5.6° Brix and 5.2 and 7.2° Brix for coated and uncoated fruits between 1 and 19 days, respectively. The coated fruits presented a lower loss compared to the uncoated fruits and the total phenol content presented a higher concentration on day 19 in the coated fruits (412.71 ± 37.5 mg Gallic Acid Equivalents L−1 sample). The coating enabled an increase in the shelf life of the blackberries, from 4 to 19 days, while preserving the physicochemical properties of the fruits. Therefore, the application of coating as a method for the post-harvest preservation of Andean blackberries represents a low-cost, easily available strategy.

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