Suriati, Luh (2021) Nano-ecogel to maintain the physicochemical characteristics of fresh-cut mangosteen. AIMS Agriculture and Food. pp. 988-999.
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ARTIKEL-Nano-ecogel to maintain the physicochemical characteristics of fresh-cut mangosteen.pdf Download (1MB) | Preview |
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
| Item Type: | Article |
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| Uncontrolled Keywords: | edible coating, mangosteen, nanocoating, physicochemical, shelf-life, fresh-cut, fruit |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Institution of Research and Community Service (LP2M) > Agricultural Cultivation (Agro Technology) |
| Depositing User: | I Putu Astina |
| Date Deposited: | 22 Apr 2023 14:09 |
| Last Modified: | 22 Apr 2023 14:09 |
| URI: | http://repository.warmadewa.ac.id/id/eprint/2113 |
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