Effect of Aloe vera and carboxymethyl cellulose-derived binary blend edible coating on the shelf life of fresh-cut apple

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dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridTosif, Mansuri M./0000-0002-9077-5429
dc.authoridchawla, Prince/0000-0002-2383-7925
dc.authoridDhull, Sanju Bala/0000-0002-5749-6241
dc.contributor.authorTosif, Mansuri M.
dc.contributor.authorBains, Aarti
dc.contributor.authorDhull, Sanju Bala
dc.contributor.authorChawla, Prince
dc.contributor.authorGoksen, Gulden
dc.date.accessioned2025-03-17T12:27:46Z
dc.date.available2025-03-17T12:27:46Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractIn recent years, the demand and market for minimally processed fruits are increasing worldwide. Fresh-cut apples are extremely sensitive to environmental factors including oxygen, temperature, and microorganisms in resulting the browning of apples. Therefore, in this study, different concentration of blended edible-coating solution was prepared using Aloe vera and carboxymethyl cellulose (1:1, 1:2, 2:1, 3:3, 3:2, 4:2, 2:4, 3:4, and 4:3, respectively). Lease particle size (101.74 +/- 0.67 nm) of the coating solution was observed with 3% A. vera and 2% carboxymethyl cellulose (CMC). Afterward, the shelf life of the apples was evaluated for 10 days at refrigeration condition. Results showed that a significant difference was found in weight loss of coated (6.42%-10.26%) and uncoated apples (8.12%-15.32%) for 2-10 days. Moreover, the titrable acidity of the cut apples increased during the storage time. Rheological data emerged that the viscosity of the coating solution decreases with the increasing temperature from 0 to 50 degrees C. Fourier transform infrared spectroscopy data confirmed the presence of hydroxyl group (-OH), C=O, C-O, and N-H banding in the A. vera, CMC, and blend-coating solution. The blend solution indicated excellent antimicrobial efficiency. Total phenolic content of coated and uncoated apples at 0 day was 737.55 mg GAE kg(-1) for uncoated and 717.88 mg GAE kg(-1), respectively. Whereas, aerobic and psychrotrophic bacteria counts for edible coated apples significantly lower than control apples. For coated apples, aerobic and psychrotrophic bacteria counts were 1.59 +/- 0.84 and 1.25 +/- 0.49 log CFU g(-1) were 4.26 +/- 0.67 and 2.68 +/- 0.22 log CFU g(-1) at 10th day, respectively. Overall, it can be inferred that blend of A. vera and carboxymethyl cellulose could be used as a nontoxic potential anti-browning and antimicrobial component for the enhancement of the shelf life and additional nutritional value of fresh-cut apples.
dc.identifier.doi10.1002/fsn3.3623
dc.identifier.endpage6999
dc.identifier.issn2048-7177
dc.identifier.issue11
dc.identifier.pmid37970395
dc.identifier.scopus2-s2.0-85168091228
dc.identifier.scopusqualityN/A
dc.identifier.startpage6987
dc.identifier.urihttps://doi.org/10.1002/fsn3.3623
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2412
dc.identifier.volume11
dc.identifier.wosWOS:001049889800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectAloe vera
dc.subjectbrowning
dc.subjectcut apples
dc.subjectedible coatings
dc.subjectfood preservation
dc.subjectgums
dc.titleEffect of Aloe vera and carboxymethyl cellulose-derived binary blend edible coating on the shelf life of fresh-cut apple
dc.typeArticle

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