Search results for "Gel based"

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Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

2020

Ready-to-eat products are damaged by various factors, including exposure to O2 and CO2, extreme temperatures, and rapid decay, due to trauma during processing. The use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. The aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gel-based edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). The fruits treated with EC2 showed the best results while mai…

0106 biological sciencesArticle SubjectTitratable acidengineering.material01 natural sciencesAloe veraGel basedReady-to-eat Aloe coatingCoatingTX341-641Food scienceSafety Risk Reliability and Quality040502 food sciencebiologyKappa-CarrageenanChemistryNutrition. Foods and food supplyRipening04 agricultural and veterinary sciencesAntimicrobialbiology.organism_classificationSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeengineeringPostharvest0405 other agricultural sciences010606 plant biology & botanyFood ScienceJournal of Food Quality
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