Effect of <i>Aloe vera</i> and carboxymethyl cellulose‐derived binary blend edible coating on the shelf life of fresh‐cut apple

Abstract In recent years, the demand and market for minimally processed fruits are increasing worldwide. Fresh‐cut apples extremely sensitive to environmental factors including oxygen, temperature, microorganisms in resulting browning of apples. Therefore, this study, different concentration blended edible‐coating solution was prepared using Aloe vera carboxymethyl cellulose (1:1, 1:2, 2:1, 3:3, 3:2, 4:2, 2:4, 3:4, 4:3, respectively). Lease particle size (101.74 ± 0.67 nm) coating observed with 3% A. 2% (CMC). Afterward, shelf life evaluated 10 days at refrigeration condition. Results showed that a significant difference found weight loss coated (6.42%–10.26%) uncoated (8.12%–15.32%) 2–10 days. Moreover, titrable acidity cut increased during storage time. Rheological data emerged viscosity decreases temperature from 0 50°C. Fourier transform infrared spectroscopy confirmed presence hydroxyl group (–OH), C=O, C–O, N–H banding , CMC, blend‐coating solution. The blend indicated excellent antimicrobial efficiency. Total phenolic content day 737.55 mg GAE kg −1 717.88 respectively. Whereas, aerobic psychrotrophic bacteria counts edible significantly lower than control For apples, were 1.59 0.84 1.25 0.49 log CFU g 4.26 2.68 0.22 10th day, Overall, it can be inferred could used as nontoxic potential anti‐browning component enhancement additional nutritional value fresh‐cut