Stability Aloe Vera Gel as Edible Coating

Suriati, Luh; Utama, I Made Supartha; Harjosuwono, Bambang Admadi; Gunam, Ida Bagus Wayan

doi:10.1088/1755-1315/411/1/012053

Cited by 13 publications

(13 citation statements)

References 5 publications

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“…Alternative methods during handling, distribution, and sales are essential to be considered so that when the fruit until the consumer's hands remain in fresh quality. Some ways can be done by observing the quality of raw materials, the application of calcium on the surface of the fruit, storage of cold temperatures, and the use of edible coating [4], [10], [19], [20]. Information about the characteristics of fresh-cut tropical fruit does not exist.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage

Suriati¹,

Utama²,

Harjosuwono³

et al. 2020

Int. J. Adv. Sci. Eng. Inf. Technol.

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Fresh-cut tropical fruit is increasingly popular currently, stimulated by public awareness of health and practical lifestylefresh-cut fruit presenting consumers' convenience, safety, and quality. Tropical fruit contains functional components that are quite varied and good for health. Mangosteen, Mango, and Rambutan are three exotic tropical fruits that have high economic value and are liked by foreign people. They have a nonedible relatively high and potentially processed into fresh-cut fruit-the process of stripping cutting and slicer, causing wounds that spur damage. During storage, fresh-cut fruits undergo physical-chemical changes-increased respiration rate, ethylene production, oxidation, and browning processes that can shorten shelf life. The damage will be faster if stored at an improper temperature. Fresh-cut fruit is preferably stored at cold temperatures, to extend the shelf life. The research aims to determine the physicochemical characteristics of fresh-cut tropical fruits during cold storage. The research uses a pattern of random group three replicate. The first factor is fruit type (Mango, Mangosteen, Rambutan); the second factor is storage time in cold temperatures (0, 5, 10 days). The variables observed in the study included physical characteristics color (L*a*b*), weight, and texture. Observations of chemical characteristics include moisture content, pH, total acids, vitamin C levels, and total dissolved solids. Freshcut tropical fruit has different physicochemical characteristics and experiences deterioration during cold temperatures. The characteristics of tropical fruit have changed significantly on day 5. Mango shows more significant changes than others, seen from variable moisture content, vitamin C, color, and texture. Meanwhile, based on the physicochemical analysis, rigidity of fresh-cut Mango higher than Mangosteen and Rambutan.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage

Suriati¹,

Utama²,

Harjosuwono³

et al. 2020

Int. J. Adv. Sci. Eng. Inf. Technol.

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“…This is because the gum is thicker, and because of evaporation of the water molecules in the gum network. [48] Moreover, after storage for 30 days, the flax seed gum structure remains stiff owing to the glucomannan present in the flax seed gum, which can create a crosslinked link with metal oxides which affects its viscosity (see Table 7). Besides, storage at room temperature causing minimizes or eliminates active phenolase, which has a major effect on the physical-chemical characteristics of flax seed gum.…”

Section: Impact Of the Reductive Agent On The Apparent Viscosity Of The Modified Flax Seed Gummentioning

confidence: 99%

Improving the Performance of Flax Seed Gum using Metal Oxides for Using as a Thickening Agent in Printing Paste of Different Textile Fabrics

et al. 2021

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Flax seeds gum is a heteropolysaccharide consist of neutral and acidic components that makes up approximately 8% of seed mass. Flaxseed gum was extracted from brown flaxseeds by the hot water extraction method. The rheological properties and the viscosity of the printing paste were measured. The effect of flaxseeds gum on the printing properties of different fabrics (natural and synthetic fabrics) was studied by measuring the color strength value (K/S) and related color parameters of the printed fabrics. Flaxseeds gums do have inherent problems associated with their use as a thickener including uncontrolled rates of hydration, drop-in viscosity on storage, and the possibility of microbial contamination to Improving the Performance of Flax Seed Gum. Two different metal oxides including titanium dioxide and zinc oxide in normal form and Nano form were prepared and characterized to Improving the Performance of Flax Seed Gum. The presence of metal oxides in both their natural and nanoforms on flaxseeds gum was found to significantly increase its resistance to bacteria and fungi as well as its life span and ability to resist rotting for the longest time feasible.

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“…An ascorbic acid concentration of 0.15% can prolong the aloe vera gel's stability for 5 days at cold temperature and 2 days at room temperature. However, there is still a phase separation in the gel [11]. The separation of the phase in the gel was overcome by gum arabic, which functions as a stabilizer.…”

Section: Phytochemical Screeningmentioning

confidence: 99%

“…On the one hand, Aloe vera gel can be used as a coating but has its drawbacks. Aloe vera gel is easily oxidized, quickly changing colour, odour and viscosity [11].…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Activity of Aloe Vera Gel-based Edible Coating with the addition of Gum Arabic and Ascorbic Acid

Janurianti

Utama

Gunam

2021

ajarcde

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Aloe vera gel has antibacterial properties. The content of antibacterial compounds in aloe vera gel is saponins, anthraquinones, tannins, aloin, and acemannan. Aloe vera gel has the potential as an edible coating for food products. The Processing carried out goes through a heating process that does think to damage the antibacterial compounds in the aloe vera gel. This study aims to determine the antibacterial activity of aloe vera gel formulated as an edible coating on S. aureus, S. mutans, E. coli and K. pneumoniae bacteria. The research method used is the disc diffusion method. Based on the test results, pure aloe vera gel has a larger inhibition zone diameter than aloe vera gel processed into an edible coating. Diameter of pure aloe vera gel inhibition zone in S. aureus, S. mutans, E. coli, and K. pneumoniae bacteria. respectively 10.966 ± 0.573 mm; 11.806 ± 0.215 mm; 10,860 ± 0.675 mm, and 10.686 ± 0.081 mm. Aloe vera gel formulated into an edible coating with antibacterial ability, namely at a concentration of 100%, which has anti activity with the inhibition zone's diameter in S. aureus, S. mutans E. coli, and K. pneumoniae bacteria, respectively. is 10,470 ± 0.213 mm; 10,673 ± 0.127 mm; 10,113 ± 0.040 mm, and 9.676 ± 0.604 mm.

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Stability Aloe Vera Gel as Edible Coating

Cited by 13 publications

References 5 publications

Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage

Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage

Improving the Performance of Flax Seed Gum using Metal Oxides for Using as a Thickening Agent in Printing Paste of Different Textile Fabrics

Antibacterial Activity of Aloe Vera Gel-based Edible Coating with the addition of Gum Arabic and Ascorbic Acid

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