Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples
نویسندگان
چکیده
Abstract Weight loss, microbial spoilage and enzymatic browning are the main quality-determining processes which limit shelf-life of fresh-cut apples. In this study, two edible coatings based on Aloe vera gel (AV) sodium alginate cross-linked with calcium lactate (AC), addition 10 mg/mL ferulic acid (FA) as a functional ingredient, were developed in order to prolong quality safety apple discs. Texture parameters, pH Brix values water activity did not undergo relevant changes related treatments. Except for weight was significantly lower coated samples, FA found be most factor other investigated including total phenolic content antioxidant measured by ferric reducing power (FRAP). Browning delayed also AV coating, while non-coated samples showed highest early stages. Although no effect Saccharomyces cerevisiae observed, treatments effective Listeria monocytogenes populations 2.3 ± 0.4 log CFU / g, contributes an enhanced product safety.
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ژورنال
عنوان ژورنال: Food Packaging and Shelf Life
سال: 2021
ISSN: ['2214-2894']
DOI: https://doi.org/10.1016/j.fpsl.2020.100620