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Effect of antimicrobial edible coatings on quality and shelf life of minimal processed guava (psidium guajava)
Other Title(s)
تأثير الأغشية الطبيعية المضادة للميكروبات على جودة و فترة صلاحية الجوافة محدودة التجهيز
Author
Source
Alexandria Journal of Food Science and Technology
Issue
Vol. 15, Issue 1 (30 Jun. 2018), pp.65-75, 11 p.
Publisher
The Scientific Society of Food Industry
Publication Date
2018-06-30
Country of Publication
Egypt
No. of Pages
11
Main Subjects
Abstract EN
The present study aimed to develop an antimicrobial edible coating and to evaluate their efficiencies in preserving guava slices.
Guava slices were submitted to four treatments: without coating (control) A, coating with potato starch containing 0.25% or 0.5% chitosan, B and C treatments respectively, and coating with 3% potato starch, 1.5% ascorbic acid and 0.2% potassium sorbate, D treatment.
All samples were stored in refrigerator at 4±1°C and 70-75% relative humidity for 18 days.
The following characteristics were analyzed: weight loss, firmness, total soluble solids, total titratable acidity, vitamin C, polyphenol oxidase (PPO), catalase (CAT), microbial quality and sensory attributes.
Treatments with edible coatings were effective in reducing weight loss and maintaining texture of guava slices.
The coatings decreased the increase in total soluble solids and decreased the loss in total titratable acidity compared to the uncoated ones.
The lowest activity values of enzymes (PPO and CAT) were recorded for coated samples.
The use of edible coatings contributed in reducing microbial growth of guava slices and increasing their shelf-life.
American Psychological Association (APA)
al-Abd, Muna Ahmad Abd al-Ati. 2018. Effect of antimicrobial edible coatings on quality and shelf life of minimal processed guava (psidium guajava). Alexandria Journal of Food Science and Technology،Vol. 15, no. 1, pp.65-75.
https://search.emarefa.net/detail/BIM-955765
Modern Language Association (MLA)
al-Abd, Muna Ahmad Abd al-Ati. Effect of antimicrobial edible coatings on quality and shelf life of minimal processed guava (psidium guajava). Alexandria Journal of Food Science and Technology Vol. 15, no. 1 (2018), pp.65-75.
https://search.emarefa.net/detail/BIM-955765
American Medical Association (AMA)
al-Abd, Muna Ahmad Abd al-Ati. Effect of antimicrobial edible coatings on quality and shelf life of minimal processed guava (psidium guajava). Alexandria Journal of Food Science and Technology. 2018. Vol. 15, no. 1, pp.65-75.
https://search.emarefa.net/detail/BIM-955765
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 73-74
Record ID
BIM-955765