Ecogel incorporated with nano-additives to increase shelf-life of fresh-cut mango

Q4 Biochemistry, Genetics and Molecular Biology

Journal of Applied Horticulture Pub Date : 2020-12-25 DOI:10.37855/JAH.2020.V22I03.34

L. Suriati, I. Utama, B. A. Harsojuwono, I. Gunam

{"title":"Ecogel incorporated with nano-additives to increase shelf-life of fresh-cut mango","authors":"L. Suriati, I. Utama, B. A. Harsojuwono, I. Gunam","doi":"10.37855/JAH.2020.V22I03.34","DOIUrl":null,"url":null,"abstract":"Fresh-cut mango is a very popular product commonly consumed due to its health and safety benefits to the community. The fruit cutting results in increased respiration, ethylene production, oxidation, and browning processes which tends to shorten its life. Edible coating of aloe gel (ecogel) serves as an additive matrix to extend the life of fresh-cut mango with the incorporation of antioxidant, acidulant, and antimicrobial additives. The edible coating ability is strongly influenced by molecular structure, size and chemical constituents. This study aimed to determine the influence of nano-additive material and its concentration in ecogel to extend the shelf life of the mango. The factorial complete randomized design was used to determine the effect of citric, and ascorbic acid and potassium sorbate using a concentration of 0.15, 0.3, and 0.45 %. Citric acid, ascorbic acid and potassium sorbate at a concentration of 0.15 %, was best for formulation of ecogel. The quality of fresh-cut fruit coated with ecogel and stored at a temperature of 7 ± 1 °C until 6 day was acceptable. Therefore, ecogel prolongs the shelf-life of fresh-cut mango.","PeriodicalId":39205,"journal":{"name":"Journal of Applied Horticulture","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"16","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Applied Horticulture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.37855/JAH.2020.V22I03.34","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Biochemistry, Genetics and Molecular Biology","Score":null,"Total":0}

引用次数: 16

Abstract

Fresh-cut mango is a very popular product commonly consumed due to its health and safety benefits to the community. The fruit cutting results in increased respiration, ethylene production, oxidation, and browning processes which tends to shorten its life. Edible coating of aloe gel (ecogel) serves as an additive matrix to extend the life of fresh-cut mango with the incorporation of antioxidant, acidulant, and antimicrobial additives. The edible coating ability is strongly influenced by molecular structure, size and chemical constituents. This study aimed to determine the influence of nano-additive material and its concentration in ecogel to extend the shelf life of the mango. The factorial complete randomized design was used to determine the effect of citric, and ascorbic acid and potassium sorbate using a concentration of 0.15, 0.3, and 0.45 %. Citric acid, ascorbic acid and potassium sorbate at a concentration of 0.15 %, was best for formulation of ecogel. The quality of fresh-cut fruit coated with ecogel and stored at a temperature of 7 ± 1 °C until 6 day was acceptable. Therefore, ecogel prolongs the shelf-life of fresh-cut mango.

查看原文本刊更多论文

加入纳米添加剂的Ecogel可延长新鲜芒果的保质期

鲜切芒果是一种非常受欢迎的产品，由于其对社区的健康和安全益处，人们经常食用。果实切割导致呼吸、乙烯生成、氧化和褐变过程增加，这往往会缩短其寿命。食用芦荟凝胶涂层（ecogel）是一种添加剂基质，通过添加抗氧化剂、抗酸剂和抗菌添加剂，延长鲜切芒果的寿命。分子结构、大小和化学成分对可食用涂层的能力有很大影响。本研究旨在确定纳米添加剂材料及其在生态凝胶中的浓度对延长芒果保质期的影响。采用析因完全随机设计来确定柠檬酸、抗坏血酸和山梨酸钾的影响，浓度分别为0.15%、0.3%和0.45%。柠檬酸、抗坏血酸和山梨酸钾在0.15%的浓度下最适合配制生态凝胶。新鲜切割的水果涂有生态凝胶，并在7±1°C的温度下储存至6天，其质量是可以接受的。因此，ecogel可以延长新鲜芒果的保质期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Applied Horticulture Agricultural and Biological Sciences-Horticulture

CiteScore

0.90

自引率

0.00%

发文量

期刊介绍： The Journal of Applied Horticulture (JAH) is an official publication of the Society for the Advancement of Horticulture, founded in 1999. JAH is a triannual publication, publishes papers of original work (or results), & rapid communications and reviews on all aspects of Horticultural Science which can contribute to fundamental and applied research on horticultural plants and their related products. The essential contents of manuscripts must not have been published in other refereed publications. Submission of a manuscript to the Journal implies no concurrent submission elsewhere.