Possible use of organic compounds on shelf life and quality properties of peeled pomegranate

Abstract

Pomegranate cultivar ("Ardestani") peeled and packed in polyethylene containers and treated with different natural products. Two concentrations of Aloe vera gel (10 and 15%), two different levels of saffron petal extracts (10 and 20% V/V) and two concentrations of saffron style extract (0.1 and 1% V/V) and control in one storage condition (7°C and 85% RH) were the treatments that applied by a full factorial randomized method. We examined natural substances for their possible application in extending the shelf life of fresh-cut horticultural products to find a new approach for packaging and exporting pomegranates. About 13.8% mass loss in the 12th day of storage occurred because of higher enzymatic activity and lower membrane resistance. Our results show that all treatments significantly reduced mass loss, and Aloe vera gel treatments combined with saffron petal extract were the best. Although all treatments decreased ion leakage, Aloe vera gel and saffron petal extract reduced it significantly. Ion leakage incidence of arils at day 12 was lower in Aloe vera gel and saffron petal extract treatment compare to control. Application of both saffron extracts on arils reduced decay incidence and chilling injury from 86.67% to 6.67% and 60% to 26.67%, respectively. Total acidity, soluble solids content, total phenol content, anthocyanin content, and antioxidant capacity of arils changed differently in different treatments, and saffron petal extract significantly was the best one and increased anthocyanin content, total phenol content, and antioxidant capacity in arils.The microbial contamination increased in more extended storage, although both saffron extracts were successfully suppressed mold and bacteria growth below acceptable limits in 14 days at 7°C.

Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel

“…These parameters increased with AV content with values of 216 ± 2 • C and 223 ± 6 • C for FG, 221 ± 1 • C and 230 ± 2 • C for FG/AV1 and 228 ± 1 • C and 237 ± 4 • C for FG/AV4, respectively. This behaviour was associated with the antioxidant effect induced by the presence of bioactive compounds, such as polyphenols, quinones and polysaccharides, in AV, in agreement with the TPC and antioxidant activity results obtained in this work [11,12,19,21]. Some authors have also reported a slight increase in the degradation temperature of alginate-based blends with the addition of Aloe Vera due to the formation of polymer-polymer interactions [20].…”

“…Within the wide range of substances used as active additives, natural products obtained from plants are gaining attention because of consumers’ rejection to antioxidants from synthetic origin based on potential toxicity and possible carcinogenic effects [ 10 ]. In the last decade, the antioxidant, antimicrobial, antidiabetic, hepatoprotective, anticarcinogenic and antihyperlipidemic effects of Aloe Vera (AV) gel extract have been extensively proved for food packaging applications [ 11 , 12 , 13 ]. These properties are a consequence of the high content on unique polysaccharides (e.g., glucomannan, acemannan), phenolic compounds (flavonoids and anthraquinones), organic acids and vitamins (B 1 , B 2 , etc.)…”

Sustainable alginate/aloe vera composite biodegradable films reinforced with carboxymethyl cellulose and hydroxypropyl methylcellulose

“…[8,10] Aloe vera, due to the presence of some bioactive components having antioxidant properties, has been used in edible films for enhancing the storage life of various vegetables and fruits. [11][12][13] Aloe vera gel possess vitamins, bioactive polysaccharide, and phenolic compounds. [14] Researchers agree that the observed beneficial effects of the aloe vera may be because of the synergistic effect of the 75 bioactive components.…”