Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices

Benítez, Sheila; Achaerandio, Isabel; Pujolà, Montserrat

doi:10.1016/j.lwt.2014.11.036

Cited by 111 publications

(78 citation statements)

References 54 publications

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“…The orange slices were homogenized in a blender (Moulinex, Barcelona, Spain) and the blended puree was used to determine the total soluble solids (TSS), titratable acidity (TA), pH, and ascorbic acid content according to the procedure of Benítez, Achaerandio, Pujolà, and Sepulcre ().…”

Section: Methodsmentioning

confidence: 99%

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The use of orange peel essential oil microemulsion and nanoemulsion in pectin‐based coating to extend the shelf life of fresh‐cut orange

Radi

Akhavan-Darabi

Akhavan

et al. 2017

J Food Process Preserv

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This study was conducted to evaluate the effect of pectin‐based edible coatings containing orange peel essential oil (OPEO) at 0.5 and 1.0% concentrations on quality parameters of orange slices stored at 4 °C for 17 days. The variations of pH and titratable acidity in coated samples containing microemulsion and nanoemulsion were significantly higher than the controls and pectin‐coated slices. The highest and lowest increases of the total soluble solids were observed in controls and 1% OPEO nanoemulsion samples, respectively. The weight and ascorbic acid losses of all coated samples were significantly lower than the controls. Higher antibacterial and antifungal effects were observed in the nanoemulsion‐coated samples. In sensory evaluation, no significant differences were observed in the samples coated with microemulsion and nanoemulsion. The results showed that the nanoemulsion‐based edible coatings containing OPEO can extend the shelf life of orange slices without any undesirable impacts on sensory attributes. Practical applications It is recommended to use edible coatings incorporated with essential oils to overcome the concerns of minimally processed fruit. Microemulsion and nanoemulsion of orange peel essential oil in pectin‐based coatings reduced the quality loss. Also, higher antimicrobial effects were observed in nanoemulsion‐coated orange slices.

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Section: Methodsmentioning

confidence: 99%

“…Hunter CIE L* for lightness, a* for redness, and b* for yellowness were determined. The hue angle ( H °) parameter was also calculated as: H ° = tan −1 ( b */ a *) (Benítez et al, ).…”

Section: Methodsmentioning

confidence: 99%

The use of orange peel essential oil microemulsion and nanoemulsion in pectin‐based coating to extend the shelf life of fresh‐cut orange

Radi

Akhavan-Darabi

Akhavan

et al. 2017

J Food Process Preserv

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“…It also reduces oxidation-induced loss of phenolic compounds eventually leading to delayed browning incidence during storage of a treated produce Chrysargyris, Nikou, & Tzortzakis, 2016;Mirshekari, Madani, & Golding, 2019). Use of AVG as an edible coating has also been reported on mango (Dang, Singh, & Swinny, 2008), nectarines (Ahmed, Singh, & Khan, 2009), kiwifruit (Benítez, Achaerandio, Pujolà, & Sepulcre, 2015), tomato (Chrysargyris et al, 2016), mushroom (Mirshekari et al, 2019), strawberry Qamar et al, 2018) and litchi .…”

Section: Introductionmentioning

confidence: 97%

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

et al. 2020

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The effect of ascorbic acid [AA (1%)] and Aloe vera gel [AVG (50%)] coating alone and in combination was investigated on enzymatic browning and quality of lotus root slices during storage at 20 ± 1°C. The combined application of AA and AVG coating delayed surface browning, reduced increase in relative electrolyte leakage (REL) and showed higher overall visual quality (OVQ). Similarly, AA and AVG combined treatment reduced superoxide anion (O2-·) and hydrogen peroxide (H2O2) production and malondialdehyde (MDA) content, and suppressed peroxidase (POD) and polyphenol oxidase (PPO) activities. In addition, AA and AVG treatment conserved higher AA content, ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) enzymes activities along with higher total phenolics and radical scavenging activity. In conclusion, the combined application of AA and AVG coating could be an appropriate treatment to delay surface browning and quality loss of lotus root slices. Practical applications Lotus root is an aquatic rhizome vegetable. The fresh‐cut slices of lotus roots are prone to post‐cut enzymatic browning and quality deterioration during postharvest storage. Browning induced loss of visual quality and microbial infestations are the leading constraints in extending storage and/or shelf life of lotus root slices. Surface browning results in loss of characteristic color eventually leading to significant reduction in market potential and visual quality. However, quality deterioration and development of browning could be delayed with some suitable postharvest treatments. So, the effect of AA and Aloe vera gel based coating was investigated for quality conservation of lotus root slices. The findings of the current work are of global importance in reducing browning and conserving visual quality of lotus root slices in particular and fresh‐cut produce in general.

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“…Algunas ceras son aplicadas para retrasar la deshidratación de los cítricos que se ha aplicado desde los siglos XII y XIII en China y que actualmente las están usando en muchos alimentos: productos cárnicos, pescados y pollos tanto frescos congelados, frutas y hortalizas enteras o en trozos y diferentes tipos quesos entre otros (Benítez, Achaerandio, Pujolà & Sepulcre, 2015).…”

Section: Introductionunclassified

Evaluación de la vida útil de quesos semimaduros con recubrimientos comestibles utilizando aceite esencial de jengibre (Zingiber officinale) como agente antimicrobiano.

Cuellar

Wilches

Rivera

et al. 2017

Rev. colomb. investig. agroindustriales

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El uso de materiales biodegradables ha permitido sustituir en gran parte los empaques plásticos. Los recubrimientos comestibles a partir de polisacáridos se han convertido en una alternativa atractiva y rentable para la conservación de alimentos. Para este trabajo se utilizaron películas de carboximetilcelulosa (CMC) (1,5; 2,0; 2,5%) incorporando glicerol como plastificante (5%) y aceite esencial (AE) (0,05; 0.1 mL/L) de jengibre (Zingiber officinale) como agente antimicrobiano para la conservación de quesos semimaduros tipo paipa. Se realizó la extracción de AE de jengibre (Zingiber officinale), así como la identificación de sus componentes principales. Para el efecto se realizaron pruebas fisicoquímicas del rizoma (Rz) (humedad 84,79; cenizas 1,39 proteínas 2,27; grasa 4,12; fibra 0,62; carbohidratos 5,78) sobre la especie analizada. El aceite esencial se obtuvo por hidrodestilación asistida por microondas (MWHD) en un tiempo de 60 minutos (dividido en intervalos de 15 minutos), con una separación final por rotaevaporación. Los rendimientos obtenidos fueron del 0,15-0,25% con respecto al peso húmedo. Las características físicas de las muestras presentaron valores de índice de refracción de 1,52, densidad 0,88 g/ml y solubilidad en etanol a 96º de pureza. El análisis del aceite esencial se realizó por GC-MS, encontrándose un alto contenido de sesquiterpenos, como el zingibereno (7,2-8,5%) y el a-curcumeno (2,8-3.3%). Los quesos semimaduros fueron recubiertos, y almacenados en condiciones de anaquel (15°C; HR 80%), evaluándose durante 24 días la inhibición Resumen doi:http://dx

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Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices

Cited by 111 publications

References 54 publications

The use of orange peel essential oil microemulsion and nanoemulsion in pectin‐based coating to extend the shelf life of fresh‐cut orange

The use of orange peel essential oil microemulsion and nanoemulsion in pectin‐based coating to extend the shelf life of fresh‐cut orange

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

Evaluación de la vida útil de quesos semimaduros con recubrimientos comestibles utilizando aceite esencial de jengibre (Zingiber officinale) como agente antimicrobiano.

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