The Application of Aloe vera Gel as Coating Agent to Maintain the Quality of Tomatoes during Storage

Abstract

Aloe vera is widely used to manufacture medicinal products, cosmetics, and hair treatments. The polysaccharide components in A. vera gel can be used as ingredients for edible films or coatings. The edible film can also be applied to fresh fruits and vegetables using the coating principle. Tomatoes are one of the fruit commodities that can be maintained in terms of quality during storage using an edible coating. This study aims to determine the effect of an edible coating made from A. vera on tomatoes’ physical, chemical, and organoleptic properties during storage. The A. vera gel was prepared and used for coating the tomatoes, and the tomatoes were then stored for twelve days. The analysis was conducted every three days, and a comparison with non-coated tomatoes was performed for tomatoes’ physicochemical and organoleptic properties. The results show that the application of A. vera as a coating agent could prolong the shelf life of tomatoes, as described in the ability to decrease moisture content and weight loss. The coated tomatoes had lower titratable acidity value, pH, and total soluble solid contents than the non-coated tomatoes. From the organoleptic test, the non-coated tomatoes were preferred by the panelists for color, but the glossiness, skin appearance, and texture of the coated tomatoes were preferred. The coating process could maintain the hardness of tomatoes and prevent the production of phenolic compounds, flavonoids, and lycopene; thus, the antioxidant activity could be conserved.

Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products

“…Aloe vera is used as a plasticizer that can decrease weight loss and inhibit the maturity stage, as shown in the titratable acidity, pH, and total soluble solids. It has also been studied in several foods, such as tomatoes [25] and apples [185]. The authors showed that aloe vera could minimize the degradation of phenolic and flavonoid compounds and protect the ability of tomatoes to act as an antioxidant, and the application in apples showed an attractive natural shine quite similar to that of freshly harvested fruit.…”

“…Edible coatings are made from natural food-grade materials, such as hydrocolloids (polysaccharides, proteins), lipids, and emulsifiers, produced with different techniques, such as dipping (immersing), spraying, spreading, brushing, pressing them/thermoforming, or extrusion [24][25][26]. The most used technique for coating is immersing, where food is dipped in a liquid containing food matrices, forming a film around the food and protecting all the components present.…”

Influencia del acolchado y gallinaza en producción de tomate silvestre (Solanum lycopersicum var. cerasiforme (Dunal))

“…Las variables pH y conductividad eléctrica no presentaron diferencias significativas por la aplicación de gallinaza. El contenido de SS está relacionado con el incremento de la degradación de los polisacáridos que forman la membrana celular, incrementando el contenido de azúcares disueltos (Jati et al 2022). El valor máximo de SS al aplicarse gallinaza (9.89%) supera a los reportados por Crisanto-Juárez et al…”

Edible Carrageenan Films Reinforced with Starch and Nanocellulose: Development and Characterization

“…Aloe vera (Liliaceae family plant) was used for carrageenan-based films to provide antibacterial properties for films. It is widely used in pharmaceuticals, cosmetics, and food products such as drinks and snacks [32]. It has excellent tolerance to drought conditions due to the ability to absorb and retain water for a longer time [33].…”