Enrichment of Aloe vera gel with basil seed mucilage preserve bioactive compounds and postharvest quality of apricot fruits

Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview

“…Application of ALV gel has been reported by combining with various other postharvest natural and synthetic coatings having varying effects on the quality of fruits and vegetables. It has been found in the literature that exogenous application of ALV combined with natural edible coatings such as guar gum (Ebrahimi & Rastegar, 2020), basil seed mucilage (Nourozi & Sayyari, 2020), banana starch (Pinzon et al, 2020), gum arabic (Anjum et al, 2020), chitosan (Khatri et al, 2020;Vieira et al, 2016), Fagonia indica plant extract ), rosehip oil (Martínez-Romero et al, 2017, shellac (Chauhan et al, 2015), xanthan gum (Abraham & Banerjee, 2018), tragacanth gum (Mohebbi et al, 2012), wheat grass juice (Ratra et al, 2016), neem extract (Jaiswal et al, 2017), and garlic oil upregulated its expression on end quality. Likewise, synthetic coatings including ascorbic acid (Ali, Anjum, Nawaz, Naz, et al, 2019;Sogvar et al, 2016), cystine (Song et al, 2013), salicylic acid (Peyro et al, 2017;Rasouli et al, 2019), hydroxypropyl methylcellulose (Farina, Passafiume, Tinebra, Scuderi, et al, 2020) gave promising results for maintaining the fruit quality (Table 1).…”

“…ALV coatings have also been reported to reduce the moisture loss in all fruits and vegetables (Table 2). Edible coatings such as ALV gel have hygroscopic properties which develops barrier between the coated commodity and the external environment thereby restricts gas exchange as well as transpiration rate subsequently led to reduced weight loss during storage (Nourozi & Sayyari, 2020).…”

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

“…Plant Extracts Different plant extracts may exhibit a significant antimicrobial activity, associated to their high content in polyphenols [136], as well as antioxidant and antimutagenic properties, and to inhibit lipid oxidation in food [137]. For example, Aloe vera gel, because of its high content in antiseptic compounds, as well as in polysaccharides, has attracted increasing interest in the preparation of active coatings [138][139][140][141]. Several other plant extracts have been tested as additives to coating formulations for their antimicrobial activity, such as Tartary buckwheat extracts [142] or olive leaf extracts [143].…”

“…In general, product applications have focused on the treatment of products characterized by high added value, short shelf life, or difficult logistics associated with production in remote or rural areas. As a recent trend, it must be remarked that natural coating materials are increasingly attracting the interest of researchers, as shown by the wide use of Aloe vera gel [138][139][140][141] and other natural polysaccharides, such as chitosan [9, 12, 25, 39, 74, 142, 147, 152, 164-166, 168-170, 172, 174, 179, 180, 186, 190, 193, 201], or seaweed extracts [148], which exhibit an intrinsic antimicrobial activity, significantly contributing to extending the product shelf life. The tendency toward natural products is also confirmed by the wide use of natural gums [47,181], starches [20, 188,195], cellulose, and its derivatives [32,167,173,175,194], and other compounds recovered from agri-food residues [144,183,203].…”

Physico-chemical and Enzymatic Changes in Cold Stored ‘Dusehri’ Mango Fruits in Response to Beeswax and <i>Aloe Vera </i>Gel Coatings

“…AVG reduces the microorganism activity, delay the oxidative stress in fruits and decelerates the respiration rate and ripening process [4]. Studies demonstrated that AVG coatings maintained quality attributes and prolonged the storage life in apricot [5], delayed browning incidence in litchi [6], and enhanced the antioxidant activity in raspberry [7]. Similarly, beeswax is considered as important hydrophobic lipid based edible wax forming a protective layer against moisture losses and also imparts glossiness to the fruits [8].…”