Volume 15, Issue 85 (2019)
FSCT 2019, 15(85): 141-150 |
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1- Department of International Campus Ferdowsi University of Mashhad
2- Associate professor / Ferdowsi University of Mashhad
3- The member of food science and technology department, Ferdowsi university of Mshhad
4- nullDepartment of Food Science and Technology, Ferdowsi University of Mashhad
2- Associate professor / Ferdowsi University of Mashhad
3- The member of food science and technology department, Ferdowsi university of Mshhad
4- nullDepartment of Food Science and Technology, Ferdowsi University of Mashhad
Abstract: (5990 Views)
The effect of edible polysaccharide coating of Aloe vera and a packaging on physicochemical and biological properties of barberries during storage was examined. Barberries were treated with edible polysaccharide coating through immersion method and packaged under 0, 6 and 21% of oxygen concentration and maintained at 20 ºC for 12 weeks. During storage, moisture content, anthocyanin, color components and microbial characteristics were evaluated. The results showed that the effect of Aloe vera coating and packaging type on physicochemical and biological characteristics of barberries could be noticeable during storage time. Coating and packaging would reduce moisture loss, anthocyanin, brightness and redness. The number of aerobic microorganisms and amounts of mold and yeast in the samples treated with edible coating and packaging showed to be less than the control group during storage. Lastly, the results showed that coating with 10% of Aloe vera and vacuum packaging would further maintain color and anthocyanin, the main components of barberries.
Article Type: Original paper |
Subject:
Food quality control
Received: 2018/01/20 | Accepted: 2018/08/27 | Published: 2019/03/15
Received: 2018/01/20 | Accepted: 2018/08/27 | Published: 2019/03/15
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