Lauwa, Yessy N. and Santoso, Filiana and Asikin, Yonathan Comparative Study of Edible Coatings for Fresh-Cut Fruits: Anti-Browning Effect and Quality Assessment. Swiss German University.
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Abstract
This study was conducted to assess the effectiveness of natural edible coatings prepared from ascorbic acid, honey, chitosan, carrageenan and Aloe vera performed on fresh-cut fruits (pear and starfruit) with respect to the anti-browning effect and quality parameters of the fruits. Evaluations were conducted during 3 days storage at 25°C for physicochemical characteristic, microbiological assay and organoleptic test. The research showed that the application of all edible coatings could maintain the fruits’ texture and reduce weight loss. Ascorbic acid was the best anti-browning agent which was able to reduce 6.34% and 2.29% of color changes loss in pear and starfruit samples, respectively; while chitosan proved to be not suitable for maintaining the color. This result was in accordance to the analysis of polyphenol content in pear fruits. Based on microbiological assay, all tested edible coatings could substantially decrease the growth of microorganism. Furthermore, in this research chitosan, a well-known anti-browning agent, was found to exhibit a high potency as antimicrobial agent. It showed the highest inhibition activities against all microorganisms tested compared to other edible coatings. In pear samples, it could decrease mold growth by 1 log CFU/g. In starfruit, chitosan could reduce the number of bacteria by 3 log CFU/g and that of mold by 1 log CFU/g. In the sensory evaluation, pear coated with carrageenan and starfruit coated with ascorbic acid achieved the highest acceptance level. The least favorable samples were chitosan coated pear and Aloe coated starfruit.
| Item Type: | Other |
|---|---|
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology |
| Depositing User: | Library SGU |
| Date Deposited: | 12 Apr 2023 05:48 |
| Last Modified: | 12 Apr 2023 05:48 |
| URI: | http://repository.sgu.ac.id/id/eprint/2539 |
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