The influence of <i>Aloe vera</i> gel incorporation on the physicochemical and mechanical properties of banana starch‐chitosan edible films

Pinzón, Magda I.; García, Omar; Villa, Cristian C.

doi:10.1002/jsfa.8915

Cited by 84 publications

(48 citation statements)

References 50 publications

(70 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Enhancement of glycerol and Aloe vera concentration produce transmission of water vapor become lower. In accordance to the Pinzon et al, (2018) the presence of Aloe vera reduced the hydrophilic groups availability in starch and decreased the WVTR by a crosslinking effect with the starch molecules. The height of water vapor transmission rate indicates the component that can pass through the edible film also greater.…”

Section: Wvtr Of Edible Filmsupporting

confidence: 58%

The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

Siskawardani

Warkoyo

Siwi

2020

Food Technol. Halal Sci.

View full text Add to dashboard Cite

Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source that commonly used for the edible film is starch. Lesser yam has the potential to be developed into food packaging products. It has a high starch yield (21.4%). The starch properties, which usually obstruct the edible film production are not resistant to high temperature, it produces a starch suspension with viscosity and ability to form a gel is not uniform, cannot stand in acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to syneresis and brittle. This study aimed to investigate the effect of glycerol and Aloe vera concentration on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial with two factors was adopted. The first factor was Aloe vera concentration (0, 1%, 0.2% and 0.3% b / v), and the second factor wasglycerol concentration (17.5, 22.5 and 27.5% v/b). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and Aloe vera to thickness, tensile strength, solubility, transparency, and WVTR. The best characteristics of edible film were produced by the addition of glycerol 17.5% and Aloe vera0.1% with the thickness (0.11 mm), tensile strength (2.03 MPa), elongation (15.38%), solubility (64.44%), transparency (2.88 mm-1), and WVTR (13.27 g m-2 24 h-1).

show abstract

Section: Wvtr Of Edible Filmsupporting

confidence: 58%

The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

Siskawardani

Warkoyo

Siwi

2020

Food Technol. Halal Sci.

View full text Add to dashboard Cite

show abstract

“…It has been reported that the porosity of the fruit surface might be reduced due to the binding of AV molecules to the fruit surface (Song, Jo, Song, Min, & Song, 2013). Previous studies have shown that different components of AV gel (polysaccharides such as pectins, hemicelluloses, glucomannan, acemannan, and mannose derivatives, lipids, and tannins) can suppress its water vapor permeability and reduce water loss when applied to strawberry fruit (Ergun & Satici, 2012; Marpudi, Abirami, Pushkala, & Srividya, 2011; Martínez‐Romero et al., 2006; Pinzon, Garcia, & Villa, 2018; Valverde et al., 2005).…”

Section: Resultsmentioning

confidence: 99%

Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Hosseinifarahi

Jamshidi

Amiri

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

The aim of this study was to evaluate the effect of salicylic acid (SA), Aloe vera gel (AV), and SA + AV on quality parameters of strawberry over 15 days. Weight loss, decay, and firmness increased, while ascorbic acid (AAC), total anthocyanin (TAC), total phenolic (TPC) contents, total antioxidant activity (TAA), and sensory attributes decreased significantly during the storage time in all samples. All treatments suppressed water loss, decay, and firmness and maintained higher AAC, TAA, and TPC compared to the control. AAC loss followed a first‐order kinetic model, but TPC and TAC loss followed a zero‐order kinetic until day 5 or 10 and a first‐order reaction until the end of storage. Most of the recorded quality attributes were better preserved in the SA + AV samples, followed by the AV and then the SA treatments. The data of this study confirmed that the postharvest application of 1 mM SA + AV can improve the quality attributes of strawberry during storage. Practical applications As strawberry is mainly lost during the postharvest period, it is important to take proper strategies to overcome this problem. The results of the present study showed that the coating of the strawberry fruit with AV + SA (especially at 1 mM) retained fruit firmness, AAC, TPC, sensory attributes, and TAA and delayed strawberry decay as well. Besides, the function of AV in keeping the quality parameters of the strawberry fruit was better than that of SA. When SA is to be used as a postharvest treatment, 2 mM SA might give better results in the retention of AAC, TAC, and TPC, and 1 mM SA might give fruits with more firmness and less decay. The results of this study showed that strawberry is a good source of AAC (276.35 mg/100 g) and TPC (1,146.69 mg gallic acid equivalent/100 g) that declined to 186 and 480 mg/100 g, respectively, in the control sample after 15 days of storage, which were still high values. Meanwhile, in the samples treated with 1 mM SA + AV, AAC and TPC were 240 and 758.54 mg/100 g after 15 days of storage, respectively. In conclusion, the use of SA and AV, either alone or particularly in combination, may enhance the health aspects of strawberry through retaining AAC and TPC and therefore, increasing TAA of strawberry and also, maintaining a lower rate of weight and firmness loss.

show abstract

“…The thickness of this research is higher than Arifin et al (2016) that studied the 0.1% and 0.5% glycerol in Aloe Gel edible film produce thickness 0.076 and 0.089 mm, respectively. Other research showed that the thickness of edible film with addition of Aloe Vera gel 300 ml, 30g/l banana starch, chitosan 20 g/L and sorbitol 10 g/L amounted to 0.135 mm (Pinzon, 2018).…”

Section: Thickness Of Edible Filmmentioning

confidence: 97%

Study of Physical Characteristic, Water Vapor Transmission Rate and Inhibition Zones of Edible Films from Aloe vera (Aloe barbadensis) Incorporated with Yellow Sweet Potato Starch and Glycerol

Rahmiatiningrum

Sukardi

Warkoyo

2019

Food Technol. Halal Sci.

View full text Add to dashboard Cite

Glucomannan was the main polysaccharide of Aloe vera gel. It was dissolved in water, formed a gel, and transparent as a film. Aloe vera gel was reported antimicrobial and antioxidant activity such as saponin and anthraquinone that was potential for the increased value of an edible film. However, Aloe vera gel form weak film caused glucomannan to have high water absorption. In this research, Aloe vera gel was used as a basis for the polymer film. Yellow sweet potato starch added for the strength matrix component used amylose. This starch expected to give colors from carotenoids. Glycerol also added for the flexibility of an edible film. Randomized Complete Block Design Factorial (RCBD) was applied. The first factor was concentration of yellow sweet potato starch (1%, 2%, 3%) and the second one was glycerol (0,1%, 0,25%, and 0,5%). The parameters tested were color, thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate, and inhibition zones against E. coli, and S. aureus, fungi A. niger and C. Albicans. The results showed that the addition of yellow sweet potato starch and glycerol with different concentration had a significant effect on color, thickness, transparency, tensile strength, elongation, and solubility. However, an edible film on this research has not to show bacteria and fungi inhibition zone of edible film. P2G1 is the best treatment (yellow sweet potato starch 2% and glycerol 0,1%) produced an edible film with a thickness of 0.12mm, elongation 50.85%, tensile strength 0.55 MPa, solubility 41.03%, transparency 2.13%, vapor transmission rate 3,40 g/m2/24hours, L, a+, b+ score in sequence 41.87, 0.2, and 4.1.

show abstract

The influence of Aloe vera gel incorporation on the physicochemical and mechanical properties of banana starch‐chitosan edible films

Cited by 84 publications

References 50 publications

The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Study of Physical Characteristic, Water Vapor Transmission Rate and Inhibition Zones of Edible Films from Aloe vera (Aloe barbadensis) Incorporated with Yellow Sweet Potato Starch and Glycerol

Contact Info

Product

Resources

About