Incorporating additives for stability of Aloe gel potentially as an edible coating

Luh Suriati; I Made Supartha Utama; Bambang Admadi Harsojuwono; Ida Bagus Wayan Gunam; Luh Suriati; I Made Supartha Utama; Bambang Admadi Harsojuwono; Ida Bagus Wayan Gunam

doi:10.3934/agrfood.2020.3.327

AIMS Agriculture and Food

2020, Volume 5, Issue 3: 327-336. doi: 10.3934/agrfood.2020.3.327

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Research article

Incorporating additives for stability of Aloe gel potentially as an edible coating

1.
Food Science and Technology Department, Agriculture Faculty, Warmadewa University, Denpasar, Bali, Indonesia
2.
Department of Agricultural Engineering Udayana University, Denpasar, Bali, Indonesia
3.
Technology of Agriculture Industry, Agriculture Technology Faculty, Udayana University, Bali, Indonesia

Received: 14 March 2020 Accepted: 16 June 2020 Published: 24 June 2020

There is a rising trend in the use of edible coating for fruit, with the aim of maintaining freshness for longer, and also to improve the appearances. These applications are stimulated by the awareness created regarding food health and safety, as the substances used are incorporated with material-additive to ensure fruit quality improvement. In addition, aloe gel is one of the potential natural edible coatings, known to contain numerous functional bioactive compounds. The aim of this research, therefore, was to determine the consequence and influence of incorporated additives (e.g., citric acid, ascorbic acid, potassium sorbate and sorbitol) on aloe gel (Ecogel) pottentially as an edible coating during storage. This research applied a completely randomized design, and the results showed a positive effect of additives. Meanwhile, the initial composition of Ecogel include 98.46% of water, 1.08% carbohydrate, protein 0.037%, fat 0.28%, ash 0.22% and pH 4.7. The degree of stability with the incorporation of ascorbic acid extended for 6 day. This is observed from the variable of color difference (∆E) 11.30, Chroma (C*) 2.81, transparency 80.34 and the supporting attribute of water content (99.13%), 96 mPa viscosity, pH 3.87, and color visually (clear white-yellow).
- edible coating,
- Aloe gel,
- safe fruit,
- Ecogel,
- stability
Citation: Luh Suriati, I Made Supartha Utama, Bambang Admadi Harsojuwono, Ida Bagus Wayan Gunam. Incorporating additives for stability of Aloe gel potentially as an edible coating[J]. AIMS Agriculture and Food, 2020, 5(3): 327-336. doi: 10.3934/agrfood.2020.3.327

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Abstract

There is a rising trend in the use of edible coating for fruit, with the aim of maintaining freshness for longer, and also to improve the appearances. These applications are stimulated by the awareness created regarding food health and safety, as the substances used are incorporated with material-additive to ensure fruit quality improvement. In addition, aloe gel is one of the potential natural edible coatings, known to contain numerous functional bioactive compounds. The aim of this research, therefore, was to determine the consequence and influence of incorporated additives (e.g., citric acid, ascorbic acid, potassium sorbate and sorbitol) on aloe gel (Ecogel) pottentially as an edible coating during storage. This research applied a completely randomized design, and the results showed a positive effect of additives. Meanwhile, the initial composition of Ecogel include 98.46% of water, 1.08% carbohydrate, protein 0.037%, fat 0.28%, ash 0.22% and pH 4.7. The degree of stability with the incorporation of ascorbic acid extended for 6 day. This is observed from the variable of color difference (∆E) 11.30, Chroma (C*) 2.81, transparency 80.34 and the supporting attribute of water content (99.13%), 96 mPa viscosity, pH 3.87, and color visually (clear white-yellow).

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