scholarly journals UTILIZATION OF VEGETABLE HYDROCOLLOID COMPOUNDS AS EDIBLE COATING MATERIAL TO EXTEND THE SHELF LIFE OF BANANAS MULI (Musa acuminata Linn.)

2018 ◽  
Vol 3 (1) ◽  
pp. 8-13
Author(s):  
Desi Nurjannah ◽  
Muh. Akhsan Akib ◽  
Nur Ilmi
Keyword(s):  
Shelf Life ◽  
Sugar Content ◽  
Aloe Vera ◽  
Edible Coating ◽  
Research Use ◽  
Coating Solution ◽  
Average Value ◽  
Ceiba Pentandra ◽  
Randomized Design ◽  
Value Range

The preserve quality, freshness and extending shelf life of fruit could be done by storing the fruits in the refrigerated room, pressurized room or by modifying the atmosphere of the room. However, this type of storage cost is quite expensive, therefore needed another solution that is fruit coating using edible coating solution made from vegetable hydrocolloids. The aims of this study were to determine the best materials type among the three types of vegetable hydrocoloid materials, namely extract Aloe vera leaves, extract Ceiba pentandra leaves and extract  Abelmoschus manihot leaves that are able to preserve the shelf life of M.acuminata fruit. This research use was a complete randomized design with four treatments, namely;  without edible coating, edible coating of extract Aloe vera leaves, edible coating of extract Ceiba pentandra leaves, and edible coating of extract  Abelmoschus manihot leaves, with three replications. The result showed that the lowest shrinkage percentage was found in edible coating of extract Aloe vera leaves with an average value of 3.43% and the highest was found in treatment without edible coating of 4.37%. At the end of observation the highest sugar content was obtained in edible coating of extract Aloe vera leaves of 20 oBrix while the lowest was in treatment without edible coating that was 16oBrix. In organoleptic test, panelists prefered edible coating of extract Aloe vera leaves with an value range of 4 or 5 equivalented with neutral or likes, and did not like of edible coating of wxtract Abelmoschus manihot leaves  with an value range of 3 or 4 equivalented with slightly dislike  or neutral. Based on the conducted observational, the edible coating of extract Aloe vera leaves was able to preserve the shelf life of M.acuminata fruit up to five days after harvesting

scholarly journals Characteristics of corn starch-based edible coating enriched with curry leaf extract on quality of the strawberry (Fragaria x ananassa Duch.)

2021 ◽  
Vol 922 (1) ◽  
pp. 012065
Author(s):  
B M Nur ◽  
Z Zaidiyah ◽  
F Luthfi
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Corn Starch ◽  
Coating Layer ◽  
Fungal Growth ◽  
Edible Coating ◽  
Coating Solution ◽  
Randomized Design ◽  
Dipping Time

Abstract Strawberry is one of the most popular tropical fruits in Indonesia. The fruit has a concise shelf life and quickly deterioration after harvesting due to mechanical injury, physiological disorders, water loss, fungal growth, and high respiration rates. Postharvest technology is one technique that can maintain fruit quality and extend shelf life, one of which is a coating technique called edible coating. The edible coating layer of corn starch with the addition of curry leaf extract has antibacterial activity that can inhibit the growth rate of microorganisms. This study aimed to determine the characteristics of the edible coating solution produced from corn starch with the addition of curry leaf extract to produce the best edible coating layer. This study used a factorial completely randomized design experimental method, which consisted of treatment with curry leaf extract concentration (8%, 10%, and 12%) and dipping time (4, 5, and 6 minutes) with three repetitions. The result showed a significant delay in weight loss and total dissolved solids in strawberries compared to the uncoated control strawberries. In addition, the edible coatings had positive results in organoleptic based on panelists’ acceptance of color, aroma, taste, texture, and overall. These findings suggest that using 8% curry leaf extract with 4 minutes dipping time could be favorable to extend the shelf-life and maintain the quality of strawberry fruit.

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

Increasing shelf life of strawberries ( Fragaria ssp) by using a banana starch‐chitosan‐Aloe vera gel composite edible coating

2019 ◽  
Vol 55 (1) ◽  
pp. 92-98 ◽  
Author(s):  
Magda I. Pinzon ◽  
Leidy T. Sanchez ◽  
Omar R. Garcia ◽  
Ramón Gutierrez ◽  
Julio C. Luna ◽  
...  
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Edible Coating ◽  
Aloe Vera Gel

scholarly journals PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Nurhayati Hasan
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Period ◽  
Edible Coating ◽  
Glycerol Concentration ◽  
Total Acid ◽  
Best Response ◽  
Randomized Design ◽  
Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

scholarly journals A Critical Review on Use of Edible Coating to Enhance Shelf Life of Mango

2020 ◽  
pp. 116-128
Author(s):  
Prasenjit Kundu ◽  
Nayan Kishor Adhikary ◽  
Sutanu Maji
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Atmospheric Condition ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Environment Friendly ◽  
Low Temperature Storage ◽  
Physiological Processes ◽  
Tissue Degradation ◽  
Processed Products

Mango is a crop of economic importance for its high export potentiality and usage as fresh and processed products of many kinds. However, increase its shelf life with maintaining postharvest quality and acceptability for long period is prime concerned since mango is a climacteric crop and cannot store for more than 5-7 days after ripening at ambient condition. Low temperature storage along with controlled atmospheric condition is being practised to keep fruits fresh. Controlled atmospheric storage reduces physiological processes, delayed ripening, but, can cause off flavour, internal tissue degradation, poor colouration and other physiological disorders. With the growing consciousness on bad effect of various chemical techniques and environmental hazards emphasizes a need to develop consumer friendly and environment friendly technology to increase shelf life of mango fruits with maintaining its quality and general acceptability. Use of edible coating is now becoming popular because it is a hazard free and environment friendly approach. It has tremendous potentiality to prolong shelf life of mango as whole fruit or fresh cut pieces. Generally, Aloe vera based edible coatings with chitosan have been studied for mango. The present review organised the various study exhaustively on different aspect of postharvest physiology of mango with use of edible coating which shall benefit the researchers for future study.

scholarly journals Edible Coating Base on Aloe Gel with Additives on Strawberry Fruit

2020 ◽  
Vol 4 (1) ◽  
pp. 18-25
Author(s):  
Luh Suriati ◽  
Ni Made Ayu Suardani S.
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Aloe Vera ◽  
Edible Coating ◽  
Strawberry Fruit ◽  
Application Layer ◽  
Cold Temperatures ◽  
Aloe Vera Gel ◽  
Variable Weight ◽  
Aloe Gel

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.

scholarly journals Effect of Coating of Aloe Vera Gelon Shelf Life of Grapes

2016 ◽  
Vol 4 (1) ◽  
pp. 58-68 ◽  
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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