Incorporating additives for stability of Aloe gel potentially as an edible coating

Suriati, Luh; Utama, I Made Supartha; Harsojuwono, Bambang Admadi; Gunam, Ida Bagus Wayan

doi:10.3934/agrfood.2020.3.327

Cited by 18 publications

(17 citation statements)

References 8 publications

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“…Previous studies mentioned the water content inside a sample tends to affect its discoloration that is influenced by the storage environment such as temperature, pH, etc. [32][33][34][35]. The weight loss in this study represents the physical quality of the stored-seagrape to show the membrane fluidity state, where it became limp as well as the oxidative stress period lengthening [21,36].…”

Section: Effect Of Oxidative Stress On Water Content Of Seagrapementioning

confidence: 93%

Effect of Oxidative Stress on Physicochemical Quality of Taiwanese Seagrape (Caulerpa lentillifera) with the Application of Alternating Current Electric Field (ACEF) during Post-Harvest Storage

et al. 2021

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This study aims to determine the physicochemical quality of seagrape (Caulerpa lentillifera) as a freshness label for products cultivated in different seasons. The applied post-harvest storage experiments compared between, within and without seawater that led to oxidative stress conditions. Water content, malondialdehyde (MDA) compound, total phenolic content (TPC), and chlorophyll content were observed at 0, 3, 6, and 9 days of storage. The storage without seawater showed sharper quality reductions by reaching 20–40% of water loss, 70–90% of MDA production, 15–25% of TPC reduction, and 40–60% of total chlorophyll degradation. The storage within seawater showed lower quality reductions due to the specific growth rates still reaching 5–10%. This study found that the greater the physicochemical quality, the slower the decomposition rates of the stored seagrape during storage. Therefore, the seagrapes’ obvious discoloration occurred earlier in winter, followed by summer and spring. Kinetics of chlorophyll degradation on seagrape in different seasons meet different order-reactions during storage. Furthermore, alternating current electric field (ACEF) treatment with 125 kV/m of intensity for 60 min can lower the spring seagrapes’ physicochemical quality by reaching 10–30% of inhibition, resulting in the shelf-life extension for up to 12 days of post-harvest storage.

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Section: Effect Of Oxidative Stress On Water Content Of Seagrapementioning

confidence: 93%

Effect of Oxidative Stress on Physicochemical Quality of Taiwanese Seagrape (Caulerpa lentillifera) with the Application of Alternating Current Electric Field (ACEF) during Post-Harvest Storage

et al. 2021

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“…Food diversification is an effort to expand people's choices in consumption activities, especially for staple foods based on local resources [13]. The potential of taro as a local food source is expected to be a source of providing non-rice carbohydrate food, diversification of local food consumption to substitute the use of wheat flour and the development of the processing industry is highly expected.…”

Section: Literature Reviewmentioning

confidence: 99%

The Development of Taro Processed Product in Women Farmers Group in Baru Village, Tabanan Bali Indonesia

Suriati

Azmi

Manikam

et al. 2022

ajarcde

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The processing of food products during the pandemic is growing rapidly, resulting in processed products that are increasingly diverse and widespread in the market. To empower rural communities by improving knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed in accordance with the needs of the community. This community service activity was held in the Group of Women's Farmers “Dharma Santi”, Baru Village, Marga Sub district, Tabanan Regency, Bali Province. Taro is an untapped commodity in Baru Village. Processing taro into various products such as bread, jam, and noodles have been produced and marketed by Women Farmers Group, but marketing is still limited around the village. Farmers Group does not have adequate entrepreneurship skill, production management, and marketing. The solution to address partner problems is to provide the right technology for processing bread, jam, and taro noodles, equipment assistance, knowledge of packaging and product labeling, marketing, and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who participated in the activity was 10 people. Based on the results of the evaluation, this group mastered the technology of making bread, jam, and taro noodles up to 75%. Further help is needed to the group so that more quality bread products, jams, and taro noodles produced have a longer shelf life as well as wider marketing.

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“…The addition of citric acid and ascorbic acid tends to reduce the activity of polyphenol oxidase, while potassium sorbate acts as an antimicrobial (Ochoa-Velasco et al, 2021;Ong et al, 2021). Aloe-gel must be stored in a dark-colored glass container to avoid the influence of light on sensitive bioactive agents (Suriati et al, 2020c). The capacity to form coatings and biodegradable capabilities make aloe-gel an important alternative to petroleum-based materials that are used as food packers.…”

Section: Stabilization Of Aloe Vera Gelmentioning

confidence: 99%

“…However, in some cases, the edible coating does not maximize its role in maintaining quality and extending the shelf life of the fruit. The stability of aloe-gel also decreases when stored at room temperature and the size of its particles determines the effectiveness of the coating process (Suriati et al, 2020c;Sonawane et al, 2021). Nano edible coating or nano-coating of aloe-gel incorporated with additives can be used to overcome the difficulty of material adhesion on the fresh-cut surface of the fruit (Sánchez et al, 2020;Bassey et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Nano Coating of Aloe-Gel Incorporation Additives to Maintain the Quality of Freshly Cut Fruits

Suriati

2022

Front. Sustain. Food Syst.

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The edible coating is an environmentally friendly technology that is applied to fresh-cut fruit products. One of the natural ingredients that are potentially applicable is aloe-gel because it contains several functional components. The main advantage of aloe-coating is that additives can be incorporated into the polymer matrix to enhance its properties. Additives tend to improve the safety, nutritional, and sensory attributes of fresh fruits, but in some cases, aloe-coating does not work. Furthermore, particle size determines the effectiveness of the process on fresh-cut fruits. Aloe-gel nano-coating can be used to overcome the difficulty of adhesion on the surface of fresh-cut fruits. However, quality criteria for fresh cut fruit coated with aloe-gel nano-coating must be strictly defined. The fruit to be processed must be of minimal quality so that discoloration, loss of firmness, spoilage ratio, and fruit weight loss can be minimized. This study aims to discuss the use of nano-coating aloe-gel incorporated with additional ingredients to maintain the quality of fresh-cut fruits. It also examined the recent advances in preparation, extraction, stabilization, and application methods in fresh fruits.

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Incorporating additives for stability of Aloe gel potentially as an edible coating

Cited by 18 publications

References 8 publications

Effect of Oxidative Stress on Physicochemical Quality of Taiwanese Seagrape (Caulerpa lentillifera) with the Application of Alternating Current Electric Field (ACEF) during Post-Harvest Storage

Effect of Oxidative Stress on Physicochemical Quality of Taiwanese Seagrape (Caulerpa lentillifera) with the Application of Alternating Current Electric Field (ACEF) during Post-Harvest Storage

The Development of Taro Processed Product in Women Farmers Group in Baru Village, Tabanan Bali Indonesia

Nano Coating of Aloe-Gel Incorporation Additives to Maintain the Quality of Freshly Cut Fruits

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