Nabilla Putri Humala Nasution, V. Paramita, Hermawan Dwi Ariyanto
{"title":"Development of edible coating based on Aloe vera gel to extend the shelf life of fresh-cut melon","authors":"Nabilla Putri Humala Nasution, V. Paramita, Hermawan Dwi Ariyanto","doi":"10.21776/ub.afssaae.2023.006.01.2","DOIUrl":null,"url":null,"abstract":"Edible coating has been widely used in the food and agriculture industry to maintain the quality of food, specifically fresh-cut fruits, and can extend the shelf life of fruits. In this research, Aloe vera-based edible coating was developed with the addition of carboxymethyl cellulose (CMC) and citric acid (CA) as additives to maintain the quality and extend the shelf life of fresh-cut melons (Cucumis melo L). Edible coating based on Aloe vera was made with 30% (v/v) and 50% (v/v) Aloe vera gel and mixed with 1% (w/v) and 3% (w/v) CMC as additives and 1% (w/v) citric acid. Fresh-cut melons were uncoated and coated with six combinations of Aloe vera and CMC concentrations, then stored for ten days at 30 °C. Weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory analysis were evaluated every two days to assess the quality of fresh-cut melons. The findings indicated that the samples coated with 50% (v/v) Aloe vera gel and 3% (w/v) CMC had superior effectiveness and the highest quality in terms of weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory evaluation.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"35 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21776/ub.afssaae.2023.006.01.2","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Edible coating has been widely used in the food and agriculture industry to maintain the quality of food, specifically fresh-cut fruits, and can extend the shelf life of fruits. In this research, Aloe vera-based edible coating was developed with the addition of carboxymethyl cellulose (CMC) and citric acid (CA) as additives to maintain the quality and extend the shelf life of fresh-cut melons (Cucumis melo L). Edible coating based on Aloe vera was made with 30% (v/v) and 50% (v/v) Aloe vera gel and mixed with 1% (w/v) and 3% (w/v) CMC as additives and 1% (w/v) citric acid. Fresh-cut melons were uncoated and coated with six combinations of Aloe vera and CMC concentrations, then stored for ten days at 30 °C. Weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory analysis were evaluated every two days to assess the quality of fresh-cut melons. The findings indicated that the samples coated with 50% (v/v) Aloe vera gel and 3% (w/v) CMC had superior effectiveness and the highest quality in terms of weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory evaluation.