Preservation of strawberry fruit with an Aloe vera gel and basil ( Ocimum basilicum ) essential oil coating at ambient temperature

2021 ◽  
Author(s):  
Leila Mohammadi ◽  
Fumina Tanaka ◽  
Fumihiko Tanaka
Keyword(s):  
Essential Oil ◽  
Ambient Temperature ◽  
Aloe Vera ◽  
Ocimum Basilicum ◽  
Strawberry Fruit ◽  
Aloe Vera Gel

Prolonging the shelf life of Papaya (Carica papaya L.) using Aloe vera gel at ambient temperature

2020 ◽  
Vol 265 ◽  
pp. 109228 ◽  
Author(s):  
Aney Parven ◽  
Md. Rezwan Sarker ◽  
Mallavarapu Megharaj ◽  
Islam Md. Meftaul
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Carica Papaya ◽  
Aloe Vera ◽  
Aloe Vera Gel

scholarly journals Edible Coating Base on Aloe Gel with Additives on Strawberry Fruit

2020 ◽  
Vol 4 (1) ◽  
pp. 18-25
Author(s):  
Luh Suriati ◽  
Ni Made Ayu Suardani S.
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Aloe Vera ◽  
Edible Coating ◽  
Strawberry Fruit ◽  
Application Layer ◽  
Cold Temperatures ◽  
Aloe Vera Gel ◽  
Variable Weight ◽  
Aloe Gel

The edible coating is biodegradable and sustainable packaging has come into attention since the past few decades as an effort to reduce packaging waste. On a landmark fruit, the edible application layer is used to reduce the occurrence of loss of moisture, improve appearance, acts as a barrier to the exchange of gases, as well as having functions as an antifungal and antimicrobial. In addition to extending shelf life can be eaten these many layers are used such as it does not endanger human health, can be eaten as well as easy to untangle nature.  One of the natural ingredients that can be used such as a layer of edible is Aloe Vera. From the results obtained that the weight without warming treatment gel stored at cool temperatures is relatively constant, while to gel without or with the treatment of warming that is stored at room temperature a little decline. The reduction drastic invisible on the gel with the saved warming treatment in cold temperatures. Aloe gel good shaped pieces that are stored at room temperature has decreased the weight but that is stored on the cold temperatures are relatively stable. The aloe vera gel with warming and stored at cool temperatures until day 5 relatively stable, as seen from the variable weight shrinkage, color, pH, viscosity, and moisture content. While the gel is stored at room temperature decrease began day 2. Aloe Vera gel should be stored at cool temperatures with a sealed container. The best characteristics of Aloe Vera gel that treatment with sorbitol can extend the shelf life strawberry fruit. edible coating base on Aloe gel can be applied at post-harvest handling fruits.

scholarly journals Aloe vera gel microcapsules and essential oils of thyme and oregano incorporated in spreadable goat cheese: impact on its microbiological, physicochemical, and sensory characteristics during storage

2021 ◽  
Vol 49 (1) ◽  
pp. 12001
Author(s):  
Mirela A. JIMBOREAN ◽  
Andrei BORŞA ◽  
Delia MICHIU ◽  
Ancuta M. ROTAR ◽  
Cristina A. SEMENIUC ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Consumer Preferences ◽  
Aloe Vera ◽  
Biologically Active ◽  
Sensory Characteristics ◽  
Cream Cheese ◽  
Oregano Essential Oil ◽  
Thyme Essential Oil ◽  
Aloe Vera Gel

The aim of this study was to develop a new assortment of high-quality cream cheese, with a high amount of biologically active compounds, namely a spreadable cheese from goat milk with addition of Aloe vera microcapsules and essential oils of thyme and oregano. The research was focused on the testing and optimization of an appropriate manufacturing recipe for this new product. Two assortments were made: one with Aloe vera microcapsules and thyme essential oil and the other one with Aloe vera microcapsules and oregano essential oil. For each assortment two different concentrations of Aloe vera and essential oils were tested. The obtained products were analysed for organoleptic, physico-chemical (fat, protein, total dry matter, sodium chloride and acidity) and microbiological parameters. In terms of consumer preferences, the cream cheese with 3% microcapsules of Aloe vera gel and 0.018% thyme essential oil was the most appreciated in terms of commercial aspect, consistency, and taste. We concluded that the addition of Aloe vera microcapsules improves the sensory characteristics and leads to an increase nutritional value of the finished product. Also, the addition of essential oils (thyme and oregano) ensured a stable quality during storage.

scholarly journals Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 939 ◽  
Author(s):  
Roberta Passafiume ◽  
Raimondo Gaglio ◽  
Giuseppe Sortino ◽  
Vittorio Farina
Keyword(s):  
Essential Oil ◽  
Sensory Analysis ◽  
Hydroxypropyl Methylcellulose ◽  
Aloe Vera ◽  
Soluble Solids ◽  
Microbial Load ◽  
Edible Coatings ◽  
Aloe Vera Gel ◽  
Fresh Cut

In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: Aloe vera gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, Aloe vera gel + lemon essential oil gives the characteristic taste of lemon essential oil and Aloe vera gel gives an herbaceous taste. The Aloe vera gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit.

Sign in / Sign up

Export Citation Format

Share Document