Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple

Fresh-cut fruits are susceptible to deterioration due to tissue wounding during the preparation process which caused a shorter shelf-life of fresh-cut fruits. This study aimed to compare the storage stability of fresh-cut MD2 pineapples coated with alginate versus fresh-cut MD2 pineapples with Aloe...

Full description

Saved in:
Bibliographic Details
Main Authors: Yong, Y.Y., Mohd Adzahan, N., Abas, F., Kim, D.O., Kamarul Zaman, A.A.
Format: Article
Published: Rynnye Lyan Resources 2022
Online Access:http://psasir.upm.edu.my/id/eprint/100165/
https://www.myfoodresearch.com/vol-69474issue-5.html
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universiti Putra Malaysia
id my.upm.eprints.100165
record_format eprints
spelling my.upm.eprints.1001652024-07-11T04:25:19Z http://psasir.upm.edu.my/id/eprint/100165/ Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple Yong, Y.Y. Mohd Adzahan, N. Abas, F. Kim, D.O. Kamarul Zaman, A.A. Fresh-cut fruits are susceptible to deterioration due to tissue wounding during the preparation process which caused a shorter shelf-life of fresh-cut fruits. This study aimed to compare the storage stability of fresh-cut MD2 pineapples coated with alginate versus fresh-cut MD2 pineapples with Aloe vera gel-based coating. The physicochemical properties, microbiological changes, and quality changes of coated fresh-cut MD2 pineapples were analysed during low-temperature storage (5±1°C) under 85±10% of relative humidity for 16 days. Uncoated pineapples were used as the control and stored under the same storage conditions as the treated pineapples. The Aloe vera-coated pineapples showed a significantly (p < 0.05) lower amount of fluid loss, total plate count, as well as yeast and mould counts, as compared to the uncoated controls. The alginatecoated pineapples were brighter and more yellowish during storage compared to the control, therefore slightly extending the fruit shelf life. Overall, the Aloe vera gel-based edible coating was more effective at retaining the storage stability of fresh-cut MD2 pineapple, as it maintained its microbiological quality for up to 14 days and reduced fluid loss. Rynnye Lyan Resources 2022-10 Article PeerReviewed Yong, Y.Y. and Mohd Adzahan, N. and Abas, F. and Kim, D.O. and Kamarul Zaman, A.A. (2022) Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple. Food Research, 6 (5). pp. 380-389. ISSN 2550-2166 https://www.myfoodresearch.com/vol-69474issue-5.html 10.26656/fr.2017.6(5).628
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Fresh-cut fruits are susceptible to deterioration due to tissue wounding during the preparation process which caused a shorter shelf-life of fresh-cut fruits. This study aimed to compare the storage stability of fresh-cut MD2 pineapples coated with alginate versus fresh-cut MD2 pineapples with Aloe vera gel-based coating. The physicochemical properties, microbiological changes, and quality changes of coated fresh-cut MD2 pineapples were analysed during low-temperature storage (5±1°C) under 85±10% of relative humidity for 16 days. Uncoated pineapples were used as the control and stored under the same storage conditions as the treated pineapples. The Aloe vera-coated pineapples showed a significantly (p < 0.05) lower amount of fluid loss, total plate count, as well as yeast and mould counts, as compared to the uncoated controls. The alginatecoated pineapples were brighter and more yellowish during storage compared to the control, therefore slightly extending the fruit shelf life. Overall, the Aloe vera gel-based edible coating was more effective at retaining the storage stability of fresh-cut MD2 pineapple, as it maintained its microbiological quality for up to 14 days and reduced fluid loss.
format Article
author Yong, Y.Y.
Mohd Adzahan, N.
Abas, F.
Kim, D.O.
Kamarul Zaman, A.A.
spellingShingle Yong, Y.Y.
Mohd Adzahan, N.
Abas, F.
Kim, D.O.
Kamarul Zaman, A.A.
Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple
author_facet Yong, Y.Y.
Mohd Adzahan, N.
Abas, F.
Kim, D.O.
Kamarul Zaman, A.A.
author_sort Yong, Y.Y.
title Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple
title_short Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple
title_full Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple
title_fullStr Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple
title_full_unstemmed Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple
title_sort alginate and aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut md2 pineapple
publisher Rynnye Lyan Resources
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/100165/
https://www.myfoodresearch.com/vol-69474issue-5.html
_version_ 1805889500628385792