Application of <i>Aloe vera</i> Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils
A completely randomized design was applied on pomegranate arils for several post-harvest treatments before the packaging in polypropylene boxes for 15 days at (5 ± 1 °C, 95 ± 2% RH): control (untreated), <i>Aloe vera</i> gel (10% or 20%), 10% <i>Aloe vera</i> + rosehip oil (0...
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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/16/2497 |
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| author | Jagmeet Singh Sunil Pareek Vaibhav Kumar Maurya Narashans Alok Sagar Yogesh Kumar Prarabdh C. Badgujar Olaniyi Amos Fawole |
| author_facet | Jagmeet Singh Sunil Pareek Vaibhav Kumar Maurya Narashans Alok Sagar Yogesh Kumar Prarabdh C. Badgujar Olaniyi Amos Fawole |
| author_sort | Jagmeet Singh |
| collection | DOAJ |
| description | A completely randomized design was applied on pomegranate arils for several post-harvest treatments before the packaging in polypropylene boxes for 15 days at (5 ± 1 °C, 95 ± 2% RH): control (untreated), <i>Aloe vera</i> gel (10% or 20%), 10% <i>Aloe vera</i> + rosehip oil (0.25% or 0.50%), 20% <i>Aloe vera</i> + rosehip oil (0.25% or 0.50%), 10% <i>Aloe vera</i> + cinnamon oil (0.25% or 0.50%), and 20% <i>Aloe vera</i> + cinnamon oil (0.25% or 0.50%). <i>Aloe vera</i> in combination with cinnamon oil resulted in an enhanced shelf life (15 d) compared to the uncoated arils (control). The <i>Aloe vera</i> + cinnamon oil coating led to the retention of total phenolics, anthocyanin, ascorbic acid, and antioxidant activity in context to the quality attributes. Moreover, this coating showed minimal change in the color, total soluble solids, titratable acidity, firmness, delayed ethylene production, respiration rate, and physiological weight loss. Also, <i>A. vera</i> + cinnamon oil coatings significantly (<i>p </i>< 0.05) inhibited the total counts of mesophilic aerobics, coliforms, and yeast and mold. Organoleptic attributes, including color, flavor, aroma, texture, and purchase acceptability were higher for the arils that were treated with 10% <i>A. vera</i> + 0.25% cinnamon oil; thus, this highly economical and easily available coating material can be formulated and used commercially to extend the shelf life and enhance the profit of the producers and/or processors. |
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| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T09:57:43Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-c07e05d206ca429ca37d2f8b8bcdc6732023-12-01T23:42:41ZengMDPI AGFoods2304-81582022-08-011116249710.3390/foods11162497Application of <i>Aloe vera</i> Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate ArilsJagmeet Singh0Sunil Pareek1Vaibhav Kumar Maurya2Narashans Alok Sagar3Yogesh Kumar4Prarabdh C. Badgujar5Olaniyi Amos Fawole6Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, IndiaDepartment of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, IndiaDepartment of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, IndiaDepartment of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, IndiaDepartment of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, IndiaDepartment of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, IndiaPostharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South AfricaA completely randomized design was applied on pomegranate arils for several post-harvest treatments before the packaging in polypropylene boxes for 15 days at (5 ± 1 °C, 95 ± 2% RH): control (untreated), <i>Aloe vera</i> gel (10% or 20%), 10% <i>Aloe vera</i> + rosehip oil (0.25% or 0.50%), 20% <i>Aloe vera</i> + rosehip oil (0.25% or 0.50%), 10% <i>Aloe vera</i> + cinnamon oil (0.25% or 0.50%), and 20% <i>Aloe vera</i> + cinnamon oil (0.25% or 0.50%). <i>Aloe vera</i> in combination with cinnamon oil resulted in an enhanced shelf life (15 d) compared to the uncoated arils (control). The <i>Aloe vera</i> + cinnamon oil coating led to the retention of total phenolics, anthocyanin, ascorbic acid, and antioxidant activity in context to the quality attributes. Moreover, this coating showed minimal change in the color, total soluble solids, titratable acidity, firmness, delayed ethylene production, respiration rate, and physiological weight loss. Also, <i>A. vera</i> + cinnamon oil coatings significantly (<i>p </i>< 0.05) inhibited the total counts of mesophilic aerobics, coliforms, and yeast and mold. Organoleptic attributes, including color, flavor, aroma, texture, and purchase acceptability were higher for the arils that were treated with 10% <i>A. vera</i> + 0.25% cinnamon oil; thus, this highly economical and easily available coating material can be formulated and used commercially to extend the shelf life and enhance the profit of the producers and/or processors.https://www.mdpi.com/2304-8158/11/16/2497<i>Aloe vera</i>edible coatingessential oilorganoleptic attributesphenolicspomegranate arils |
| spellingShingle | Jagmeet Singh Sunil Pareek Vaibhav Kumar Maurya Narashans Alok Sagar Yogesh Kumar Prarabdh C. Badgujar Olaniyi Amos Fawole Application of <i>Aloe vera</i> Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils Foods <i>Aloe vera</i> edible coating essential oil organoleptic attributes phenolics pomegranate arils |
| title | Application of <i>Aloe vera</i> Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils |
| title_full | Application of <i>Aloe vera</i> Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils |
| title_fullStr | Application of <i>Aloe vera</i> Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils |
| title_full_unstemmed | Application of <i>Aloe vera</i> Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils |
| title_short | Application of <i>Aloe vera</i> Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils |
| title_sort | application of i aloe vera i gel coating enriched with cinnamon and rosehip oils to maintain quality and extend shelf life of pomegranate arils |
| topic | <i>Aloe vera</i> edible coating essential oil organoleptic attributes phenolics pomegranate arils |
| url | https://www.mdpi.com/2304-8158/11/16/2497 |
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