Bazi Yeni̇lebi̇li̇r Kaplama Uygulamalarinin Yemeye Hazir Amasya Elmasinin Kali̇tesi̇ne Etki̇leri̇

Karagöz, Şeyda; Demirdöven, Aslıhan

doi:10.15237/gida.gd18095

Cited by 1 publication

(2 citation statements)

References 27 publications

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“…Contrasting these findings, the CH and CHP sample analysis demonstrates that titratable acidity undergoes controlled and marginal changes. This is credited to the chitosan coating's effectiveness in slowing down the fruit's metabolic rate, in line with analogous results in the existing literature (Amiri et al, 2021;Karagoz & Demirdoven, 2019;Martins et al, 2016;Rodríguez et al, 2021).…”

Section: Ph Levels and Titratable Aciditysupporting

confidence: 87%

“…Water loss, mainly caused by moisture loss, significantly deteriorates the quality of fresh‐cut fruits, making them more prone to postharvest issues and resulting in economic losses (Yousuf et al., 2021 ). These reductions contribute to economic losses and impact the quality of shelf life (Karagoz & Demirdoven, 2019 ). The weight losses of the different sample groups over the storage duration are presented in Table 1 .…”

Section: Resultsmentioning

confidence: 99%

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Improving fresh‐cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics

Demircan,

Velioglu

2024

Food Science & Nutrition

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This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract‐infused edible chitosan coating on fresh‐cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non‐coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan–poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L* from −8.13 to 18.64, a* from −1.85 to 22.35, and b* from 8.26 to 27.89 in non‐coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non‐coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (<106 CFU/g). In summary, the chitosan‐based coating, enriched with poppy seed phenolic extract, effectively extended the shelf life of fresh‐cut fruit salads. This integrated approach preserves key attributes, ensures microbial quality, and enhances the sensory characteristics of these products. The study's results emphasize its potential as a pivotal innovation in food preservation by providing specific and tangible outcomes.

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Section: Ph Levels and Titratable Aciditysupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%