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Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples

Azarakhsh, Nima and Osman, Azizah and Tan, Chin Ping and Mohd Ghazali, Hasanah and Mohd Adzahan, Noranizan (2012) Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples. International Food Research Journal, 19 (1). pp. 279-285. ISSN 1985-4668; ESSN: 2231-7546

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Official URL: http://www.ifrj.upm.edu.my/volume-19-2012.html

Abstract

The effects of alginate-based [sodium alginate, 0-2% (w/v), glycerol, 0-2% (w/v) and sunflower oil 0.025% (w/v)] and gellan-based [gellan, 0-1% (w/v), glycerol, 0-1% (w/v) and sunflower oil 0.025% (w/v)] edible coatings on fresh-cut pineapple were evaluated by response surface methodology (RSM). Weight loss, firmness and respiration rate were considered as response variables. The results showed that for all response variables the RSM models were significantly (p<0.05) fitted. Regression models indicated R 2 (high coefficient of determination) values ranging from 0.931 to 0.955 and 0.949 to 0.968 for alginate and gellan-based coatings, respectively. There was no significant (p>0.05) difference between predicted and experimental values. The overall optimum region predicted by RSM indicated that alginate and gellan-based coatings containing 1.29% (w/v) sodium alginate, 1.16% (w/v) glycerol and 0.56% (w/v) gellan gum, 0.89% (w/v) glycerol were optimized formulations respectively.

Item Type:Article
Keyword:Fresh-cut pineapple; Edible coating; Sodium alginate; Gellan gum; Response surface methodology.
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Faculty of Food Science and Technology, Universiti Putra Malaysia
ID Code:24166
Deposited By: Nur Farahin Ramli
Deposited On:17 Oct 2013 11:27
Last Modified:01 Jun 2015 12:01

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