Open AccessAloe vera gel coating incorporated with citric acid preserves the chemical and the microbiological qualities of fresh-cut melon
Author(s) -
S.M. Low,
Cheong Yew Chong
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).368
Subject(s) - aloe vera , titratable acid , citric acid , ascorbic acid , chemistry , food science , coating , botany , biology , organic chemistry
Fresh-cut fruit is categorized as minimally processed food that is susceptible to qualitydeterioration. In this study, Aloe vera gel coating was incorporated with 0.1% citric acidand 1 or 2% of glycerol (Gly). The effect of coating on the physicochemical propertiesand microbial quality of fresh-cut honeydew was studied. Fresh-cut honeydew sampleswere coated with different gel formulations (80% AV 1% Gly, 80% AV 2% Gly, 100%AV 1% Gly, 100% AV 2% Gly) and stored at 4°C in polyethylene bag. Physicochemicalproperties (weight loss, pH) and microbial quality of the honeydew samples wereevaluated on storage days two, four and six of storage. The sample treated with 100% AV2% Gly had the lowest weight loss and aerobic plate count. Further investigation was doneon the titratable acidity, ascorbic acid, total polyphenol content, total yeast and mouldcount between coated sample (100% AV 2% Gly) and the uncoated sample. The coatedsample (100% AV 2% Gly) was found to have significantly higher titratable acidity,ascorbic acid content and total polyphenol content compared to the uncoated sample(p<0.05). The coating of 100% AV 2% Gly significantly reduced total yeast and mouldcount on day six. Aloe vera-citric acid gel coating serves as a potential alternative tomaintaining the quality of the melon.