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

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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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
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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