Extend of Self-Life of Potato Round Slices with Edible Coating, Green Tea and Ascorbic Acid
نویسندگان
چکیده
The effects of coatings based on sodium alginate (S.A) and carboxyl methyl cellulose (CMC) on the color and moisture characteristics of potato round slices were investigated. It is the first time that this combination of polysaccharides is used as edible coating which alone had the best performance as inhibitor of potato color discoloration during the storage of 15 days at 4C. When ascorbic acid (AA) and green tea (GT) were added in the above edible coating its effects on potato round slices changed. The mixtures of sodium alginate and carboxyl methyl cellulose with ascorbic acid or with green tea behave as a potential moisture barrier, resulting to the extent of potato samples self–life. These data suggests that both GT and AA are potential inhibitors of dehydration in potatoes and not only natural antioxidants. Keywords—Ascorbic acid, edible coating, green tea, moisture barrier.
منابع مشابه
The Effect of Coating with Green Tea Extract and Collagen Fiber on Quality Attributes of Vacuum Packaged Sausage
Oxidative and microbiological degradations are the main factors that determine the quality of food and the shelf life. Color and moisture stability are important quality attributes that contribute to meat shelf life, salability and consumer acceptability. There is currently considerable interest in edible films coatings and natural antioxidants because of their potential to improve the quality ...
متن کاملImproving Shelf Life of Strawberry Through Application of Sodium Alginate and Ascorbic Acid Coatings
In the present study, effects of edible coatings using sodium alginate (SA) and sodium alginate in combination with ascorbic acid (AA) on the shelf-life extension of strawberries at 4±1°C was studied. A factorial experiment was performed based on a randomized complete block design with four replications. The treatments included control (distilled water), SA (1%, 2%, 3% w/v), SA in combination w...
متن کاملUse of Aloe Vera-based Edible Coating Containing Nanoemulsion of Ginger Essential Oil to Extend Trout Fillet Shelf-life
Background and Objectives: Edible coatings containing natural antimicrobial compounds are appropriate approaches to control the microbial growth and thus improve the quality and shelf-life of fresh, frozen and processed fish products. The aim of this study was to assess effects of aloe vera gel coating containing nanoemulsion of ginger essential oil to extend the shelf life of trout fillets du...
متن کاملPeach gum polysaccharides-based edible coatings extend shelf life of cherry tomatoes
Cherry tomato is a nutritious, but highly perishable fruit. Peach gum polysaccharides (PGPs) can form edible films with antioxidant and antibacterial activities. The effects of PGP-based edible coatings on cherry tomatoes during hypothermic storage (4 °C) were investigated. PGP-based edible coatings effectively maintained firmness, decreased weight loss, inhibited respiration rate and delayed t...
متن کاملA Study on the Shelf Life of Minimally Processed Apple with Edible Coatings
In this experiment the effect of edible coating (apricot gum) was used to extend the shelf life of apple slices. The edible coating was applied at different concentrations i.e. 0.5, 1, 2 and 3%. Physicochemical characteristics of edible coated apple slices were analyzed at different time intervals. The analysis was carried out for 12 days with an interval of 4 days. Results showed that the trea...
متن کامل