Open AccessEffects of alginate-based edible coatings enriched with extract Sargassum polycystum on quality attributes of fresh-cut apples
Author(s) -
Thi Ngoc Mai Tran,
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Phuong Quyen Huynh,
Cong Danh Nguyen,
Thi Giang Le,
Hoang Tinh Le,
Thai Ngoc Uyen Nguyen,
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Publication year - 2022
Publication title -
tạp chí khoa học và công nghệ việt nam (b, online) (vietnam journal of science and technology - most)/tạp chí khoa học và công nghệ việt nam (điện tử)/tạp chí khoa học và công nghệ việt nam (b, print) (vietnam journal of science and technology - most)
Language(s) - English
Resource type - Journals
eISSN - 2615-9759
pISSN - 1859-4794
DOI - 10.31276/vjst.64(2).43-47
Subject(s) - ascorbic acid , food science , shelf life , sargassum , glycerol , horticulture , antioxidant , chemistry , materials science , botany , biology , algae , organic chemistry , biochemistry
The objective of this study was to evaluate the effect of alginate edible coating supplemented with glycerol and brown seaweed extract Sargassum polycystum (A-G-S film) on fresh-cut apples. The result obtained with the formula film A-G-S is the concentration of alginate/water 1.0%, glycerol 20%, and additional extract 2.0%. The A-G-S film on the surface of fresh-cut apples has the same antioxidant capacity as A-G-As film, using ascorbic acid as an antioxidant. These fresh-cut apples are recommended to be stored at 5±2oC for 12 days with a commercial acceptance ratio (CAR) of 59.57%. The values of WL, TSS/TA, TPC are respectively 16.51±0.52%, 30.80, and 0.63±0.02 mg/g. The film has an average thickness of 7.04 μm, uniform surface, certain ductility, and water vapor transmittance rate (WVTR) of the film 5.31x10-4 g/mm2.