Food Science & Nutrition (Nov 2023)
Effect of Aloe vera and carboxymethyl cellulose‐derived binary blend edible coating on the shelf life of fresh‐cut apple
Abstract
Abstract In 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°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.
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