EFFECT OF GELATIN-BASED EDIBLE COATINGS INCORPORATED WITH ALOE VERA AND GREEN TEA EXTRACTS ON THE SHELF-LIFE OF FRESH-CUT APPLE

被引：0
|
作者：
Amiri, S. [1 ,2 ]
Akhavan, H. R. [3 ,4 ]
Zare, N. [2 ]
Radi, M. [1 ,2 ]
机构：
[1] Islamic Azad Univ, Yasooj Branch, Young Researchers & Elite Club, Yasuj, Iran
[2] Islamic Azad Univ, Yasooj Branch, Dept Food Sci & Technol, Yasuj, Iran
[3] Shahid Bahonar Univ Kerman, Fac Agr, Dept Food Sci & Technol, Kerman, Iran
[4] Shahid Bahonar Univ Kerman, RTIPP, Kerman, Iran
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2018年 / 30卷 / 01期
关键词：
apple slice; edible coating; Aloe vera; green tea extract; COLD-STORAGE; QUALITY; GEL; FRUITS; ANTIOXIDANT; MAINTENANCE; VEGETABLES; KIWIFRUIT; SLICES; SAFETY;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of the present study was to evaluate the combined effect of edible coatings (gelatin, citric acid, ascorbic acid, and calcium chloride) incorporated with Aloe vera (50, 100, and 150%) and green tea (5, 10, and 15%) extracts on physicochemical, microbial, and sensorial properties of fresh-cut apples at 4 degrees C for 16 days. Significant differences in terms of quality parameters were observed between the control and coated apple slices. The highest variation in quality parameters was observed in the control, while the least variations were observed in coated slices with 150% Aloe vera. Also, the softening trend was slowed down by edible coatings. Furthermore, in basic coatings, the microbial growth inhibition was a function of the Aloe vera and green tea extract concentrations. Generally, the higher concentrations of Aloe vera and green tea extracts were found to maintain the quality parameters of apple slices for a longer time during the storage period.
引用
收藏
页码：61 / 74
页数：14
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