Nano-ecogel to maintain the physicochemical characteristics of fresh-cut mangosteen

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

doi:10.3934/agrfood.2021059

AIMS Agriculture and Food

2021, Volume 6, Issue 4: 988-999. doi: 10.3934/agrfood.2021059

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Research article Topical Sections

Nano-ecogel to maintain the physicochemical characteristics of fresh-cut mangosteen

1.
Food Science and Technology Department, Agriculture Faculty, Warmadewa University, 80235, Denpasar, Bali, Indonesia
2.
Department of Agricultural Engineering, Agriculture Technology Faculty, Udayana University, 80234, Denpasar, Bali, Indonesia
3.
Technology of Agriculture Industry, Agriculture Technology Faculty, Udayana University 80234, Denpasar, Bali, Indonesia
4.
Department of Agricultural Sciences, Faculty of Agriculture, Udayana University, 80234, Denpasar, Bali Indonesia
5.
Research Centre for Electrical Power and Mechatronics, Indonesian Institute Science (LIPI), 15314, Jakarta Indonesia
6.
Solar Energy Research Institute, Universiti Kebangsaan Malaysia, 43600, Bangi Selangor, Malaysia

Received: 09 August 2021 Accepted: 23 November 2021 Published: 01 December 2021

Fresh-cut mangosteen is a minimally processed product that is currently popular due to the requirement for fresh produce, quality, convenience, and minimal preparation. The process of skin removal causes fast deterioration in fresh-cut mangosteen. The nano edible coating of aloe vera gel or nano-ecogel can be applied to delay physicochemical changes in fresh-cut mangosteen. This study is intended to determine the effect of nano-ecogel concentration and immersion time to maintain the physicochemical characteristics of fresh-cut mangosteen. The effects of the concentration of nano-ecogel (100%, 75%, 50%, and 25%, v/v) and immersion time (1, 2, and 3 min) of fresh-cut mangosteen on acidity, vitamin C, water content, total dissolved solids, weight loss, texture and browning index were evaluated for nine days of cold storage. The concentration of nano-ecogel, immersion time, and interaction affected the acidity, water content, total dissolved solids, weight loss, and browning index of fresh-cut mangosteen. The best treatment was immersion in 50% nano-ecogel for 1 min.
- edible coating,
- mangosteen,
- nanocoating,
- physicochemical,
- shelf-life,
- fresh-cut,
- fruit
Citation: Luh Suriati, I Made Supartha Utama, Bambang Admadi Harsojuwono, Ida Bagus Wayan Gunam, I Made Adnyana, Ahmad Fudholi. Nano-ecogel to maintain the physicochemical characteristics of fresh-cut mangosteen[J]. AIMS Agriculture and Food, 2021, 6(4): 988-999. doi: 10.3934/agrfood.2021059

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Abstract

Fresh-cut mangosteen is a minimally processed product that is currently popular due to the requirement for fresh produce, quality, convenience, and minimal preparation. The process of skin removal causes fast deterioration in fresh-cut mangosteen. The nano edible coating of aloe vera gel or nano-ecogel can be applied to delay physicochemical changes in fresh-cut mangosteen. This study is intended to determine the effect of nano-ecogel concentration and immersion time to maintain the physicochemical characteristics of fresh-cut mangosteen. The effects of the concentration of nano-ecogel (100%, 75%, 50%, and 25%, v/v) and immersion time (1, 2, and 3 min) of fresh-cut mangosteen on acidity, vitamin C, water content, total dissolved solids, weight loss, texture and browning index were evaluated for nine days of cold storage. The concentration of nano-ecogel, immersion time, and interaction affected the acidity, water content, total dissolved solids, weight loss, and browning index of fresh-cut mangosteen. The best treatment was immersion in 50% nano-ecogel for 1 min.

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