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

Main Article Content

S. AMIRI http://orcid.org/0000-0002-3415-1486
H.R. AKHAVAN http://orcid.org/0000-0002-3224-7521
N. ZARE
M. RADI

Keywords

apple slice, edible coating, Aloe vera, green tea extract

Abstract

The objective of 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 ºC for 16 days. Significant differences in terms of quality parameters were observed between the control and coated apple slices. The highest variation of quality parameters was observed in 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 extracts 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.

Abstract 1242 | pdf Downloads 1279

References

Ahmed M.J., Singh Z. and Khan A.S. 2009. Postharvest Aloe veragel?coating modulates fruit ripening and quality of ‘Arctic Snow’nectarine kept in ambient and cold storage. Int. J. Food Sci. Tech. 44:1024.

Alandes L., Hernando I., Quiles A., Pérez?Munuera I. and Lluch M. 2006. Cell Wall Stability of Fresh?Cut Fuji Apples Treated with Calcium Lactate. J. Food Sci. 71:615.

Albanese D., Cinquanta L. and Di Matteo M. 2007. Effects of an innovative dipping treatment on the cold storage of minimally processed Annurca apples. Food Chem. 105:1054.

Andrade R., Skurtys O., Osorio F., Zuluaga R., Gañán P. and Castro C. 2014. Wettability of gelatin coating formulations containing cellulose nanofibers on banana and eggplant epicarps. LWT-Food Sci. Technol. 58:158.

Benítez S., Achaerandio I., Sepulcre F. and Pujolà M. 2013. Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’kiwifruit. Postharvest Biol. Technol. 81:29.

Benítez S., Achaerandio I., Pujolà M. and Sepulcre F. 2015. Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices. LWT-Food Sc. Technol. 61:184.

Chauhan O., Raju P., Singh A. and Bawa A. 2011. Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices. Food Chem. 126:961.

Dang K.T., Singh Z. and Swinny E.E. 2008. Edible coatings influence fruit ripening, quality, and aroma biosynthesis in mango fruit. J. Agric. Food Chem. 56:1361.

Dhall R. 2013. Advances in edible coatings for fresh fruits and vegetables: a review. Crit. Rev. Food Sci. Nutr. 53:435. Hassanpour H. 2015. Effect of Aloe vera gel coating on antioxidant capacity, antioxidant enzyme activities and decay in raspberry fruit. LWT-Food Sci. Technol. 60:495.

Marpudi S.L., Abirami L., Pushkala R. and Srividya N. 2011. Enhancement of storage life and quality maintenance of papaya fruits using Aloe vera based antimicrobial coating. Indian J. Biotechnol. 10:83.

Martín-Diana A.B., Rico D. and Barry-Ryan C. 2008. Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innov. Food Sci. Emerg. Technol. 9:593.

Martínez-Romero D., Alburquerque N., Valverde J., Guillén F., Castillo S., Valero D. and Serrano M. 2006. Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: a new edible coating. Postharvest Biol. Technol. 39:93.

Matan N., Puangjinda K., Phothisuwan S. and Nisoa M. 2015. Combined antibacterial activity of green tea extract with atmospheric radio-frequency plasma against pathogens on fresh-cut dragon fruit. Food Control 50:291.

Navarro D., Díaz-Mula H.M., Guillén F., Zapata P.J., Castillo S., Serrano M., Valero D. and Martínez-Romero D. 2011. Reduction of nectarine decay caused by Rhizopus stolonifer, Botrytis cinerea and Penicillium digitatum with Aloe veragel alone or with the addition of thymol. Int. J. Food Microbiol. 151:241.

Olivas G., Mattinson D. and Barbosa-Cánovas G. 2007. Alginate coatings for preservation of minimally processed ‘Gala’apples. Postharvest Biol. Technol. 45:89.

Oms-Oliu G., Rojas-Graü M., González L.A., Varela P., Soliva-Fortuny R., Hernando M., Munuera I.P., Fiszman S. and Martín-Belloso O. 2010. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review. Postharvest Biol. Technol. 57:139.

Perez-Gago M., Serra M. and Del Rio M. 2006. Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings. Postharvest Biol. Technol. 39:84.

Radi M., Jouybari H.A., Mesbahi G., Farahnaky A. and Amiri S. 2010. Effect of hot acetic acid solutions on postharvest decay caused by Penicillium expansumon Red Delicious apples. Sci. Hort. 26:421.

Radi M., Firouzi E., Akhavan H. and Amiri S. 2017. Effect of gelatin-based edible coatings incorporated with Aloe vera and black and green tea extracts on the shelf life of fresh-cut oranges. J. Food Qual. 2017:1.

Siripatrawan U. and Harte B.R. 2010. Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids 24:770.

Song H.Y., Jo W.S., Song N.B., Min S.C. and Song K.B. 2013. Quality change of apple slices coated with Aloe vera gel during storage. J. Food Sci. 78:817.

Valencia-Chamorro S.A., Palou L., del Río M.A. and Pérez-Gago M.B. 2011. Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review. Crit. Rev. Food Sci. Nutr. 51:872.

Valverde J.M., Valero D., Martínez-Romero D., Guillén F., Castillo S. and Serrano M. 2005. Novel edible coating based on Aloe veragel to maintain table grape quality and safety. J. Agric. Food Chem. 53:7807.

Wibowo S., Grauwet T., Santiago J.S., Tomic J., Vervoort L., Hendrickx M. and Van Loey A. 2015. Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability. Food Chem. 187:140.