aloe coating

Ventajas de Nuestra Cera para Frutas y Hortalizas en Comparación con la Competencia

Nuestros productos para recubrimiento de frutas y hortalizas ofrecen diversas ventajas y beneficios a los productores, empaques, brokers, distribuidores, importadores y consumidores en su conjunto. Nuestros productos a base de polisacáridos de aloe y quitosano para cobertura de frutas y hortalizas proveen beneficios concretos frente a otros productos de competencia directa e indirecta.

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Effects of Chitosan and Aloe Vera Coating Treatments on Antioxidant Activity and Colour Changes of Kiwi Slices

In order to investigate the changes in phenolic compounds and antioxidant properties of kiwi slices covered during storage, an experiment was conducted at Islamic Azad University of Sabzevar with three replications. Treatments were: control (no cover), 100% aloe vera, 20% aloe vera + 80% chitosan, 40% aloe vera + 60% chitosan and 100% chitosan. Changes in phenolic compounds, antioxidant properties and the colours of the samples were studied at 7, 14 and 21 days after exposure to 6°. The results showed that at the end of storage the highest phenolic compounds and antioxidant properties were observed in the 60% chitosan + 40% Aloe vera, and the lowest were observed in control samples. During the storage period antioxidant properties varied in different coatings. Increasing coverage caused an increase in antioxidant properties. Although the 100 percentage of chitosan into coverage were unable to produce desired antioxidants properties. In the colorimetric parameters L* and b* were higher, and parameter a* was lower, than the control samples. 

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Aloe vera coating for fruits and vegetables. (Update)

Aloe vera coating for fruits and vegetables. (Update) 

Resource: Engineering & Technology for a Sustainable World; 11/1/2005

Aloe vera gel is best known for its therapeutic effect on burned or irritated skin, but in the future you could be eating the gel as a healthful additive to your fruits and veggies.

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USE of CHITOSAN COATING to REDUCE WATER LOSS and MAINTAIN QUALITY of CUCUMBER and BELL PEPPER FRUITS

The effect of chitosan coating (1.0 and 1.5% w/v) on the storability of bell pepper and cucumber fruits stored at 13 and 20C (RH 85%) was determined by monitoring the weight loss, respiration and quality: Chitosan coating markedly reduced the weight loss in both bell pepper and cucumber at both temperatures. Increasing the concentration of chitosan from 1.0 to 1.5% (w/v) resulted in a significantly greater weight retention in both fruits. In addition, coating cucumber and bell pepper with chitosan reduced the respiration rate, loss of color, wilting and fungal infection. the mechanism by which chitosan coating delayed senescence in bell pepper and cucumber is most likely due to its ability to alleviate water stress.

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Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom

During cold storage, the uncoated mushrooms showed rapid weight loss, color changes, and accelerated softening while mushrooms treated with aloe vera gel, gum tragacanth, and the combination of both significantly delayed these phenomena. Among different coatings, the combination of aloe vera and gum tragacanth was more effective.

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Antifungal activity in vitro of Aloe vera pulp and liquid fraction against plant pathogenic fungi

The leaf pulp of Aloe vera, designated as the gel, and the bitter, yellow liquid fraction have been tested against pathogens (bacteria and fungi) affecting human and plants.

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Effects of Aloe vera and sesame oil coating on physicochemical properties of bell pepper during storage

The objectives of this work were to study the effects of three different coatings (gum Tragacanth, sesame oil and gum Tragacanth–sesame oil), temperature and time on shelf life of bell pepper. Moisture reduction, shrinkage as well as firmness and colour changes were studied during 30 days at 4, 10, 15 and 23 °C. Results of this study showed that bell peppers treated with gum Tragacanth at higher temperatures, such as 10 °C, had good quality up to 30 days of storage. However, sharp changes in physicochemical characters were observed in bell peppers stored at 23 °C. In order to predict moisture reduction, shrinkage, firmness and colour changes genetic algorithm–artificial neural network model was developed. It was found that artificial neural network with eight hidden neurons truly could predict the physicochemical changes of bell pepper during storage (R2 > 0.9598). The results of sensitivity analysis showed that shrinkage percentage and also changes of firmness and colour were very sensitive to storage time, while storage temperature had the most effect on moisture reduction. 

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Characteristics of Fresh-Cut Guava Coated with Aloe vera Gel as Affected by Different Additives

The effect of additives in Aloe vera (AV) gel coating was investigated on fresh-cut guava stored at 5 °C and 75–80% relative humidity. Eight treatments were employed involving three additives and their combinations. A control sample coated only with AV gel and a comparison sample of uncoated fresh-cut guava were also prepared. The additives used were 1.5% ascorbic acid (AA), 2% calcium chloride (CaCl2), and 0.2% potassium sorbate (PS). Additives helped to extend the shelf life of the coated samples, with PS and AA giving the highest inhibition effects. AV + CaCl2-coated guava showed the lowest weight loss (3.57 ± 0.39%) whilst maintaining sufficient hardness. The coated samples had less change in the color lightness and yellowness compared to the uncoated sample. Five selected coated samples and a fresh uncoated sample were then subjected to sensory acceptance testing. AV + AA + PS-coated guava was the most acceptable sample. Moreover, it gave the highest ascorbic acid content (190.00 ± 14.14 mg per 100 g). With suitable additives, AV gel has potential as an edible coating for fresh-cut guava due to its ability to prolong the shelf life and maintain characteristics of the fruit for a longer time.

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Studies to Enhance the Shelf Life of Fruits Using Aloe Vera Based Herbal Coatings: A Review

Studies to Enhance the Shelf Life of Fruits Using Aloe Vera Based Herbal Coatings: A Review

Simple Kumar 1, Tripti Bhatnagar2

1Noida International University, Greater Noida, U.P
2Codon Biotech Pvt. Ltd, Noida, U.P
1Corresponding author.Tel:9555553653, E-mail:simple.bt28@gmail.com

Abstract

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