Development of edible coating based on Aloe vera gel to extend the shelf life of fresh-cut melon
Edible coating has been widely used in the food and agriculture industry to maintain the quality of food, specifically fresh-cut fruits, and can extend the shelf life of fruits. In this research, Aloe vera-based edible coating was developed with the addition of carboxymethyl cellulose (CMC) and citr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universitas Brawijaya, Fakultas Teknologi Pertanian
2023-03-01
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| Series: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Subjects: | |
| Online Access: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/600/170 |
| _version_ | 1797778362298531840 |
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| author | Nabilla Putri Humala Nasution Vita Paramita Hermawan Dwi Ariyanto |
| author_facet | Nabilla Putri Humala Nasution Vita Paramita Hermawan Dwi Ariyanto |
| author_sort | Nabilla Putri Humala Nasution |
| collection | DOAJ |
| description | Edible coating has been widely used in the food and agriculture industry to maintain the quality of food, specifically fresh-cut fruits, and can extend the shelf life of fruits. In this research, Aloe vera-based edible coating was developed with the addition of carboxymethyl cellulose (CMC) and citric acid (CA) as additives to maintain the quality and extend the shelf life of fresh-cut melons (Cucumis melo L). Edible coating based on Aloe vera was made with 30% (v/v) and 50% (v/v) Aloe vera gel and mixed with 1% (w/v) and 3% (w/v) CMC as additives and 1% (w/v) citric acid. Fresh-cut melons were uncoated and coated with six combinations of Aloe vera and CMC concentrations, then stored for ten days at 30 °C. Weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory analysis were evaluated every two days to assess the quality of fresh-cut melons. The findings indicated that the samples coated with 50% (v/v) Aloe vera gel and 3% (w/v) CMC had superior effectiveness and the highest quality in terms of weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory evaluation. |
| first_indexed | 2024-03-12T23:17:11Z |
| format | Article |
| id | doaj.art-32a8b5fa23974a1ca054c6b7e6d9dd54 |
| institution | Directory Open Access Journal |
| issn | 2622-5921 |
| language | English |
| last_indexed | 2024-03-12T23:17:11Z |
| publishDate | 2023-03-01 |
| publisher | Universitas Brawijaya, Fakultas Teknologi Pertanian |
| record_format | Article |
| series | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| spelling | doaj.art-32a8b5fa23974a1ca054c6b7e6d9dd542023-07-17T04:39:28ZengUniversitas Brawijaya, Fakultas Teknologi PertanianAdvances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering2622-59212023-03-0161162610.21776/ub.afssaae.2023.006.01.2 Development of edible coating based on Aloe vera gel to extend the shelf life of fresh-cut melonNabilla Putri Humala Nasution0Vita Paramita1Hermawan Dwi Ariyanto2Universitas DiponegoroUniversitas DiponegoroUniversitas DiponegoroEdible coating has been widely used in the food and agriculture industry to maintain the quality of food, specifically fresh-cut fruits, and can extend the shelf life of fruits. In this research, Aloe vera-based edible coating was developed with the addition of carboxymethyl cellulose (CMC) and citric acid (CA) as additives to maintain the quality and extend the shelf life of fresh-cut melons (Cucumis melo L). Edible coating based on Aloe vera was made with 30% (v/v) and 50% (v/v) Aloe vera gel and mixed with 1% (w/v) and 3% (w/v) CMC as additives and 1% (w/v) citric acid. Fresh-cut melons were uncoated and coated with six combinations of Aloe vera and CMC concentrations, then stored for ten days at 30 °C. Weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory analysis were evaluated every two days to assess the quality of fresh-cut melons. The findings indicated that the samples coated with 50% (v/v) Aloe vera gel and 3% (w/v) CMC had superior effectiveness and the highest quality in terms of weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory evaluation.https://afssaae.ub.ac.id/index.php/afssaae/article/view/600/170aloe vera gelcarboxymethyl cellulose (cmc)edible coatingfresh-cut melons |
| spellingShingle | Nabilla Putri Humala Nasution Vita Paramita Hermawan Dwi Ariyanto Development of edible coating based on Aloe vera gel to extend the shelf life of fresh-cut melon Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering aloe vera gel carboxymethyl cellulose (cmc) edible coating fresh-cut melons |
| title | Development of edible coating based on Aloe vera gel to extend the shelf life of fresh-cut melon |
| title_full | Development of edible coating based on Aloe vera gel to extend the shelf life of fresh-cut melon |
| title_fullStr | Development of edible coating based on Aloe vera gel to extend the shelf life of fresh-cut melon |
| title_full_unstemmed | Development of edible coating based on Aloe vera gel to extend the shelf life of fresh-cut melon |
| title_short | Development of edible coating based on Aloe vera gel to extend the shelf life of fresh-cut melon |
| title_sort | development of edible coating based on aloe vera gel to extend the shelf life of fresh cut melon |
| topic | aloe vera gel carboxymethyl cellulose (cmc) edible coating fresh-cut melons |
| url | https://afssaae.ub.ac.id/index.php/afssaae/article/view/600/170 |
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