Effects on the Physiochemical Properties of Stored Pomegranate Seeds by the Application of Aloe Vera Gel as Coating Agent

Authors

  • M. Pirzadeh Department of Food Science and Technology, Islamic Azad University, Iran
  • M. Aminlari Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Iran
Volume: 9 | Issue: 4 | Pages: 4543-4547 | August 2019 | https://doi.org/10.48084/etasr.2949

Abstract

Pomegranate has drawn the attention of dieticians and medicinal chemists due to its bioactive components. Natural coatings increase the shelf life of such agriculture products and reduce the risks associated with the use of chemical preservatives. Hence, we examined the effects of aloe vera coating on the pomegranate fruit. Aloe vera gel coating was utilized in three proportions of 25%, 33%, and 50%, and its effects on the pomegranate seeds were compared with a control sample. Experiments including moisture reduction, weight loss, sugar content, sensory properties, antioxidant capacity, and microbial analysis were performed over a period of 4 weeks. Results revealed that the percentage of moisture reduction in 50% aloe vera coated sample was lower than in other groups, and the mildew and yeast in these samples were less than in the other groups. However, the 50% aloe vera gel showed the highest level of contamination, over time. Furthermore, the 50% aloe vera gel showed higher sugar content, and over time the amount of sugar reduction in the 50% aloe vera was lower. Additionally, the percentage of weight loss in samples coated with aloe vera was lower than the control group, and in the 50% aloe vera group it was less than in the other groups.

Keywords:

pomegranate, aloe vera, edible coating, shelf life, physiochemical properties

Downloads

Download data is not yet available.

References

https://iranfreshfruit.biz/pomegranate/

N. Ahmadi, R. Nourbakhsh, M. Faraji, G. H. Fadavi, “Survey on the some specifications for 8 major varieties of Iranian Pomegranate”, Iranian Journal of Nutrition Sciences & Food Technology, Vol. 5, No. 5, pp. 77-82, 2013 (in Persian)

A. Tehranifar, M. Zarei, Z. Nemati, B. Esfandiyari, M. R. Vazifeshenas, “Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate cultivars”, Scientia Horticulturae, Vol. 126, No. 2, pp. 180-185, 2010 DOI: https://doi.org/10.1016/j.scienta.2010.07.001

P. K. Raghav, N. Agarwal, M. Saini, “Edible coating of fruits and vegetables: A reiview”, International Journal of Scientific Research and Modern Education, Vol. 1, No. 1, pp. 188-204, 2016

S. Mirnezami-Ziabari, The Principles of Food Packaging, Aeeij Publication, 2002 (In Persian)

A. Mortazavian, M. Azizi, S. Sohrabvandi, “Edible films: Qualitative markers and production methods”, Food Science and Technology, Vol. 7, No. 27, pp.107-117, 2001 (in Persian)

T. Bourtoom, “Edible films and coating: Characteristics and properties”, International Food Research Journal, Vol. 15, No. 3, 2008

F. Mousavi, M. Steaki, Aloe Vera Plant for a Thousand Treatments, Nasouh Publication, 2002 (In Persian)

M. Abdolalian, Aloe Vera, Hormozgan Jehad Keshavarzi Publication, 2002

C. T. Ramachandra, P. Srinivasa Rao, “Processing of Aloe Vera Leaf Gel: A Review”, American Journal of Agricultural and Biological Sciences, Vol. 3, No. 2, pp. 502-510, 2008 DOI: https://doi.org/10.3844/ajabssp.2008.502.510

J. Misir, F. H. Brishti, M. M. Hoque, “Aloe Vera gel as a novel edible coating for fresh Fruits: A Review”, American Journal of Food Science and Technology, Vol. 4, No. 3, pp. 93-97, 2014 DOI: https://doi.org/10.12691/ajfst-2-3-3

S. R. Karimi Akandi, S. Minaee, T. Tavakoli Hashjin, G. Najafi, S. S. Ghodsi, “Mechanical Properties of (Aloe vera L.) Leaf for Designing Gel Extraction Machines”, Journal of Agricultural Science and Technology, Vol. 19, No. 4, pp. 809-820, 2017 (in Persian)

S. L. Marpudi, L. S. S. Abirami, R. Pushkala, N. Srividya, “Enhancement of storage life and quality maintenance of papaya fruits using Aloe vera based antimicrobial coating”, Indian Journal of Biotechnology, Vol. 10, pp. 83-89, 2011

G. M. Valverde, D. Valero, D. M. Romero, F. Guillen, S. Castilo, M. Serrano, “Novel edible coating based on Aloe Vera jel to maintain table grape quality and safety”, Journal of Agricultural and Food Chemistry, Vol. 53, No. 20, pp. 7807-7813, 2005 DOI: https://doi.org/10.1021/jf050962v

S. H. Vahdat, R. F. Ghazvini, M. Ghasemnejad, “Effect of Aloe Vera Gel on Maintenance of Strawberry Fruits Quality”, AGRIS, Vol. 877, No. 2, pp. 919-923, 2010 DOI: https://doi.org/10.17660/ActaHortic.2010.877.123

M. S. Shiban, M. M. Al-Otaibi, N. S. Al-Zoreky, “Antioxidant activity of pomegranate (Punica granatum L.) fruit peels”, Food and Nutrition Sciences, Vol. 3, No. 7, pp. 991-996, 2012 DOI: https://doi.org/10.4236/fns.2012.37131

M. Ergun, F. Satici, “Use of Aloe Vera jel as biopreservative for ‘Granny Smith’ and ‘Red Chief’ apples”, Journal of Animal and Plant Sciences, Vol. 22, No. 2, pp. 363-368, 2012

T. T. Chandran, C. Mini, “Aloe vera gel as a bio preservative for shelf life extension of mature green tomato”, International Journal of Food Science and Nutrition, Vol. 3, No. 5, pp. 44-46, 2018

A. Macwan, B. Joshi, A. Macwan, “Edible coating and irradiation of sapota fruit: A concise review”, International Journal of Chemical Studies, Vol. 6, No. 3, pp. 1908-1910, 2018

T. W. Augustini, S. A. Eko, M. A. Ismail, M. R. Shafiur, “Effect of alloe vera (Alloe vera) and crown of god fruit (Phaleria macrocarpa) on sensory, chemical, and microbiological attributes of Indian mackerel (Restrelliger neglectus) during ice storage”, International Food Research Journal, Vol. 19, No. 1, pp. 119-125, 2018

S. Benitez, I. Achaerandio, F. Sepulcre, M. Pujola, “Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwi fruit”, Postharvest Biology and Technology, Vol. 81, pp. 29-36, 2013 DOI: https://doi.org/10.1016/j.postharvbio.2013.02.009

B. Ozturk, O. Karakaya, K. Yildiz, O. Saracoglu, “Effects of Aloe vera gel and MAP on bioactive compounds and quality attributes of cherry laurel fruit during cold storage”, Scientia Horticulturae, Vol. 249, pp. 31-37, 2019 DOI: https://doi.org/10.1016/j.scienta.2019.01.030

T. K. Mendy, A. Misran,T. M. M. Mahmud, S. I. Ismail, “Application of Aloe vera coating delays ripening and extend the shelf life of papaya fruit”, Scientia Horticulturae, Vol. 246, pp. 769-776, 2019 DOI: https://doi.org/10.1016/j.scienta.2018.11.054

S. Sharifimehr, N. Soltanizadeh, S. A. H. Goli, “Physicochemical properties of fried shrimp coated with bio-nano-coating containing eugenol and Aloe vera”, LWT, Vol. 109, pp. 33-39, 2019 DOI: https://doi.org/10.1016/j.lwt.2019.03.084

Downloads

How to Cite

[1]
M. Pirzadeh and M. Aminlari, “Effects on the Physiochemical Properties of Stored Pomegranate Seeds by the Application of Aloe Vera Gel as Coating Agent”, Eng. Technol. Appl. Sci. Res., vol. 9, no. 4, pp. 4543–4547, Aug. 2019.

Metrics

Abstract Views: 625
PDF Downloads: 364

Metrics Information