Volume 15, Issue 85 (2019)                   FSCT 2019, 15(85): 141-150 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
royatvand S, Sedaghat N, Varidi M, mohebbi M. An Investigation on the Effect of Aloe Vera Coating and Packaging on Quality Properties and storage time of Dried Seedless Barberry (Berberis vulgaris). FSCT 2019; 15 (85) :141-150
URL: http://fsct.modares.ac.ir/article-7-16212-en.html
An Investigation on the Effect of Aloe Vera Coating and Packaging on Quality Properties and storage time of Dried Seedless Barberry (Berberis vulgaris)
Sara Royatvand1 , Nasser Sedaghat 2, Mehdi Varidi3 , Mohebbat Mohebbi4
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
Abstract:   (6555 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.
Keywords: Aloe vera, Barberry, Edible coating, Modified Atmosphere Packaging
Full-Text [PDF 802 kb]   (2490 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2018/01/20 | Accepted: 2018/08/27 | Published: 2019/03/15
Add your comments about this article : Your username or Email:
CAPTCHA
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.