Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

Natarajan, Padmaja; Bosco, Sowriappan John Don; Rao, J. Sudhakara

doi:10.3126/ijasbt.v3i1.11703

Cited by 18 publications

(11 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The polysaccharide pectin mostly is used for making of jam, jelly, etc. due to its gelling and thickening property (Padmaja et al, 2015). In this research both polysaccharides; sodium alginate and pectin were used for making crosslinked polymer films.…”

Section: Resultsmentioning

confidence: 99%

Synthesis, characterization and application of crosslinked alginate as green packaging material

Singh

Pankaj

Yemul

2020

Heliyon

View full text Add to dashboard Cite

Plastic films for food wrapping, packing are widely used due to their special properties. These fossil fuel derived films are associated with long degradation time, toxicity and environmental pollution. Pineapple waste, sea weed can be very good renewable, alternative carbon sources to produce edible films. These edible films can be consumed by lower animals thereby overcoming the disposal problems of accumulating waste plastic and hence reducing pollution. In the present study, crosslinked polymers are prepared from pectin (P)/sodium alginate (SA) through crosslinking with bio-based acids such as citric acid (CA) and tartaric acid (TA). Pectin was extracted from waste pineapple shell and sodium alginate extracted from seaweed. The crosslinked films were characterized by using various analytical techniques such as FT-IR, thermogravimetry, and scanning electron microscopy (SEM). Mice feed study (testing of edibility), plant growth substrate and vermicomposting of these films was studied. Finally a suitable application of these newly prepared polymeric films has been evaluated as wrapping material on food products such as chocolate and Indian vegetable puff to enhance the shelf life of food.

show abstract

Section: Resultsmentioning

confidence: 99%

Synthesis, characterization and application of crosslinked alginate as green packaging material

Singh

Pankaj

Yemul

2020

Heliyon

View full text Add to dashboard Cite

show abstract

“…A drop of fruit juice is placed onto the plate surface of the refractrometer and the reading is taken directly as º Brix [11] . pH…”

Section: Total Soluble Solids (Tss)mentioning

confidence: 99%

“…During the analysis, the load cell of 50Kg, pretest speed 1.5mm/sec, test speed 1.0mm/sec, post test speed 10mm/sec was maintained. The force that is required to penetrate through the surface of fruits was measured in terms of gram [11] .…”

Section: Firmnessmentioning

confidence: 99%

“…The fruits such as apples, currants contain the high concentration of pectin in their ripened stage [10] . In the food industries the pectin is used as gelling and stabilizing agents [11] .These have been used in the preservation of many fruits and vegetable such as guava, apples, avocado, carrot, papaya, tomato etc [10] .The strawberries coated with pectin based edible coating showed reduced rate of change in the firmness, weight loss, and also reduced the spoilage of fruits due to microbial infection [12] . The combination of pectin coating and the osmotic dehydration has been used in the preservation of fresh cut melons in the refrigerated temperature storage [13] .…”

mentioning

confidence: 99%

See 1 more Smart Citation

Study on Effect of Pectin Based Edible Coating on the Shelf Life of Sapota Fruits

Menezes¹,

Athmaselvi²

2016

Biosci., Biotech. Res. Asia

View full text Add to dashboard Cite

Edible coating is defined as the thin layer of edible components formed on the surface of food materials. It has the similar effects of modified atmospheric packaging which alters the atmosphere surrounding the food products. It is used as a post-harvest technique to retain and improve the quality of the food products such as fruits and vegetables. In the present work the edible coating was prepared using the polysaccharide pectin (3%), glycerol (2.5%), polyvinyl alcohol (1.25%) and citric acid (1%) and the sapota fruits were coated using the dipping method. The both control and coated fruits were stored at room temperature (30±3 º C). The physico-chemical parameters were measured in the regular interval of time i.e., 1, 3, 5, 7 and 11 th day of the storage. The pectin coated sapota fruits showed reduced rate of change in weight loss, acidity, TSS, pH, colour, ascorbic acid and the firmness when compared to that of control fruits. The shelf life of coated sapota fruits were extended upto 11 days where as the control fruits were in the edible state upto 6 th day at room temperature storage.

show abstract

“…The pH of the composite edible coating was observed to be 5.62±0.34, thus the pH of the coated sample did not get affected by the pH of composite coating. The carbohydrate and acid metabolism are linked with a post-harvest ripening period that may result in deviation in the pH of the produce (Padmaja et al, 2015). The pH value of control chillies ranged from 5.68±0.22 to 5.98±0.36, and that of chillies dipped for 1, 3 and 5 min varied from 5.62±0.53 to 5.84±0.33, 5.59±0.46 to 5.70±0.25 and 5.61±0.14 to 5.78±0.22, respectively, from the 2nd to the 12th day of storage.…”

Section: Resultsmentioning

confidence: 99%

Gum arabic based composite edible coating on green chillies

Sreejit¹,

Athmaselvi²

2018

International Agrophysics

View full text Add to dashboard Cite

Green chillies were coated with a composite edible coating composed of gum arabic (5%), glycerol (1%), thyme oil (0.5%) and tween 80 (0.05%) to preserve the freshness and quality of green chillies and thus reduce the cost of preservation. In the present work, the chillies were coated with the composite edible coating using the dipping method with three dipping times (1, 3 and 5 min). The physicochemical parameters of the coated and control chillies stored at room temperature (28±2ºC) were evaluated at regular intervals of storage. There was a significant difference (p≤0.05) in the physicochemical properties between the control chillies and coated chillies with 1, 3 and 5 min dipping times. The coated green chillies showed significantly (p≤0.05) lower weight loss, phenolic acid production, capsaicin production and significantly (p≤0.05) higher retention of ascorbic acid, total chlorophyll content, colour, firmness and better organoleptic properties. The composite edible coating of gum arabic and thyme oil with 3 min dipping was effective in preserving the desirable physico-chemical and organoleptic properties of the green chillies up to 12 days, compared to the uncoated chillies that had a shelf life of 6 days at room temperature.

show abstract

Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

Cited by 18 publications

References 19 publications

Synthesis, characterization and application of crosslinked alginate as green packaging material

Synthesis, characterization and application of crosslinked alginate as green packaging material

Study on Effect of Pectin Based Edible Coating on the Shelf Life of Sapota Fruits

Gum arabic based composite edible coating on green chillies

Contact Info

Product

Resources

About