The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.)

Ayranci E., Tunc S.

FOOD CHEMISTRY, cilt.87, sa.3, ss.339-342, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 87 Sayı: 3
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/j.foodchem.2003.12.003
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.339-342
  • Anahtar Kelimeler: edible coatings, oxygen permeability, vitamin C, water loss, VAPOR PERMEABILITY, OXYGEN PERMEABILITY, BILAYER FILMS, LIPID FILMS, FATTY-ACID, TRANSMISSION, TEMPERATURE, QUALITY
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Edible coatings of varying composition were applied on fresh apricots and green peppers. The water and vitamin C losses of these coated fresh foods were followed and compared with those of uncoated ones. The main components of the coating were methyl cellulose (MC) and polyethylene glycol (PEG). Stearic acid (SA) and ascorbic acid (AA) or citric acid (CA) were added to the coating formulation to control the barrier properties toward water and oxygen. It was found that coatings of any composition studied lower the water loss rate of fresh apricots and green peppers. Coating formulation of MC-PEG-SA was the most effective in reducing the water loss. Inclusion of AA or CA in the coating formulation as antioxidants lowered the vitamin C loss. (C) 2004 Elsevier Ltd. All rights reserved.
Edible coatings of varying composition were applied on fresh apricots and green peppers. The water and vitamin C losses of these coated fresh foods were followed and compared with those of uncoated ones. The main components of the coating were methyl cellulose (MC) and polyethylene glycol (PEG). Stearic acid (SA) and ascorbic acid (AA) or citric acid (CA) were added to the coating formulation to control the barrier properties toward water and oxygen. It was found that coatings of any composition studied lower the water loss rate of fresh apricots and green peppers. Coating formulation of MC–PEG–SA was the most e?ective in reducing the water loss. Inclusion of AA or CA in the coating formulation as antioxidants lowered the vitamin C loss.