Research Article
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Creation of Edible Film Formulations with Stevia Rebaudianaand Effects on Minimal Processed Apples

Year 2020, Volume: 37 Issue: 2, 84 - 93, 31.08.2020
https://doi.org/10.13002/jafag4655

Abstract

In this study, different concentrations of sodium alginate (SA; 1%, 1.25%, 1.5%, 2%) and chitosan (CH; 0.5%, 0.75%, 1%, 1.5%, 2%) films were selected and experienced on sliced apples (Amasya) with various dipping times (0, 15, 20, 30 min). Also, the films were combined with Stevia rebaudiana extract (S; 2.5%). For chitosan formulations, a concentration of 0.75% chitosan was more applicable in film formation. Inaddition, the dipping time of the apples was not effective. The best results for SA areobtained at a concentration of 1.5% and a dipping time of 30 minutes. In combinations of stevia-SA (SAS), a concentration of 1.25% is optimal. In the study, the effects of ascorbic acid (AA) and ultrasonic degassing (UD) applications and drying times were also tested. The optimum dryingtimeswere 60 minutesfor CH and 120 minutesfor SA. After the drying of apple slices prepared in the specified formulations, theywerestored in polypropylene (PP) and polyethylene (PE) packages in a modified atmosphere (MAP, +1 °C, 8 days). Better results were obtained from polypropylene packaging material and the shelf life was determined as 3 days.

References

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  • Gürses ÖL (1986). Gıda işleme mühendisliği-II.Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara.
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  • Kandemir NS (2006). The effects of edible pullulan film containing antimicrobiyal agent on the shelf life of ready to eat salads. University of Ege,Institute of Natural and Applied Sciences, Master’s thesis, İzmir-Turkey.
  • Lee KY, Mooney DJ (2012). Alginate: Properties and biomedical applications. Progress in Polymer Science, 37:106-126.
  • Lin D, Zhao Y (2007). Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables.Comprehensive Reviews in Food Science and Food Safety, 6:60-75.
  • McHugh T, Krochta JM (1994a). Sorbitol-vs glycerol-plasticized whey protein edible films: Integrated oxygen permeability and tensile property evaluation. Journal of Agricultural and Food Chemistry, 42:841-845.
  • McHugh TH, Krochta JM (1994b). Milk-protein-based edible films and coatings. Food Technology, 48:97-103.
  • Meng X, Li B, Liu J, Tian S (2007). Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage. Food Chemistry, 106:501-508.
  • Muanda FN, Soulimani R, Diop B, Dicko A (2011). Study on chemical composition and biological activities of essential oil and extracts from Stevia rebaudiana Bertoni leaves. Journal of Food Science and Technology, 44:1865-1872.
  • Rojas-Graü MA, Tapia MS, Martín-Belloso O (2008). Using polysaccharide-based edible coatings to maintain quality of freshcut Fuji apples.Trends in Food Science and Technology, 41:139-147.
  • Rößle C, Brunton N, Gormley RT, Wouters R, Butler F (2011). Alginate coating as carrier of oligo fructose and inulin and to maintain the quality of fresh-cut apples. Journal of Food Science,76:H19-H29.
  • Saldamlı İ (2014). Gıda Kimyası. Hacettepe University, 683pp, Ankara.
  • Saraçoğlu O (2007). Determination of suitabality of different packaging films for apple storage under modified atmosphere.University of Gaziosmanpaşa, Institute of Natural and Applied Sciences, Master’s thesis, Tokat-Turkey.
  • Savita SM, Sheela K, Sunanda S, Shankar AG, Ramakrishna P (2004). Stevia rebaudiana - A functional component for food industry. Journal of Human Ecology,15:261-264.
  • Tezotto-Uliana JV, Fargoni GP, Geerdink GM, Kluge RA (2014). Chitosan applications pre- or post- harvest prolong raspberry shelf-life quality. Postharvest Biology and Technology, 91:72-77.
  • Vamosi-Vigyazo L, Mihalyi K, Gajzago I, Hamori-Szabo J, Sass P (1985). Changes in the polyphenol polyphenol oxidase complex of during ripening and storage. Chemie, Mikrobiologie, Technologie der Lebensmittel, 9:37-42.
  • Yıldırım Z, Öncül N, Yıldırım M (2016). Chitosan and antimicrobial properties. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi,5:19-36.
Year 2020, Volume: 37 Issue: 2, 84 - 93, 31.08.2020
https://doi.org/10.13002/jafag4655

Abstract

References

  • Anonymous (2002). Zwick Z0,5 Universal Tester Operator’ S Instruction Manual.
  • AOAC (1995). Official Methods of Analysis of AOAC International, 16th Ed.
  • Barba FJ, Grimi N, Vorobiev E (2015). Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves. JournalofFoodEngineering,149:222-228.
  • Batu A, Demirdöven A (2010). Effects of modified atmosphere packaging and cold storage on sensory qualities of apples.Yuzuncu Yıl University Journal of Agricultural Sciences, 20:58-67.
  • Bourtoom T (2008). Edible films and coatings: Characteristics and properties. International Food Research Journal, 15:237-248.
  • Borenstein B (1972). Vitamins and amino acids.EditedFuria TE Handbook of food additives, 2nd edn. CRC, 85-114pp, Cieveland, Ohio.
  • Cahit D (2008). Synthesis and characterization of oxime compounds immobilized to solid support and their metal complexes. University of Çukurova, Institute of Natural and Applied Sciences, Ph.D., thesis, Adana-Turkey.
  • Carbonell-Capella JM, Buniowska M, Esteve MJ, Frigola A (2015). Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion. Food Chemistry,184:122-130.
  • Carbonell-Capella JM, Buniowska M, Barba FJ, Grimi N, Vorobiev E, Esteve MJ, Frigola A (2016). Changes of antioxidant compounds in a fruit juice-Stevia rebaudiana blend after pulsed electric technologies and ultrasounds processing. Food and Bioprocess Technology, 9:1159-1168.
  • ChiabrandoV, Giacalone G (2016). Effects of edible coatings on quality maintenance of fresh-cut nectarines. Emirates Journal of Food and Agriculture, 28:201-207.
  • Chien P, Sheu F, Lin H (2007). Coating citrus (Murcotttangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food Chemistry, 100:1160-1164.
  • Demir D (2010). Effect of drying and various pre-drying blanching treatments on antioxidant compounds from black carrot.UniversityofSelçuk,Institute of Natural and Applied Sciences, Master’s thesis, Konya-Turkey.
  • Er T (2011). Effects of different drying temperature on some physical and phyto-chemical properties of red beet.University of Selçuk,Institute of Natural and Applied Sciences, Master’s thesis, Konya-Turkey.
  • Erbay B, Demir N (2006). Taze kesilmiş meyve ve sebzelerde esmerleşmenin engellenmesi. Bolu: Türkiye 9. GıdaKongresi.
  • Guerreiro AC, Gago CML, Faleiro ML, Miguel MGC (2015). Raspberry fresh fruit quality as affected by pectin and alginate-based edible coatings enriched with essential oils. Scientia Horticulturae, 195:138-146.
  • Gürses ÖL (1986). Gıda işleme mühendisliği-II.Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara.
  • Işık H, Dağhan Ş, Gökmen S (2013). Gıda endüstrisinde kullanılan yenilebilir kaplamalar üzerine bir araştırma. Gıda Teknolojileri Elektronik Dergisi,8:26-35.
  • Kandemir NS (2006). The effects of edible pullulan film containing antimicrobiyal agent on the shelf life of ready to eat salads. University of Ege,Institute of Natural and Applied Sciences, Master’s thesis, İzmir-Turkey.
  • Lee KY, Mooney DJ (2012). Alginate: Properties and biomedical applications. Progress in Polymer Science, 37:106-126.
  • Lin D, Zhao Y (2007). Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables.Comprehensive Reviews in Food Science and Food Safety, 6:60-75.
  • McHugh T, Krochta JM (1994a). Sorbitol-vs glycerol-plasticized whey protein edible films: Integrated oxygen permeability and tensile property evaluation. Journal of Agricultural and Food Chemistry, 42:841-845.
  • McHugh TH, Krochta JM (1994b). Milk-protein-based edible films and coatings. Food Technology, 48:97-103.
  • Meng X, Li B, Liu J, Tian S (2007). Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage. Food Chemistry, 106:501-508.
  • Muanda FN, Soulimani R, Diop B, Dicko A (2011). Study on chemical composition and biological activities of essential oil and extracts from Stevia rebaudiana Bertoni leaves. Journal of Food Science and Technology, 44:1865-1872.
  • Rojas-Graü MA, Tapia MS, Martín-Belloso O (2008). Using polysaccharide-based edible coatings to maintain quality of freshcut Fuji apples.Trends in Food Science and Technology, 41:139-147.
  • Rößle C, Brunton N, Gormley RT, Wouters R, Butler F (2011). Alginate coating as carrier of oligo fructose and inulin and to maintain the quality of fresh-cut apples. Journal of Food Science,76:H19-H29.
  • Saldamlı İ (2014). Gıda Kimyası. Hacettepe University, 683pp, Ankara.
  • Saraçoğlu O (2007). Determination of suitabality of different packaging films for apple storage under modified atmosphere.University of Gaziosmanpaşa, Institute of Natural and Applied Sciences, Master’s thesis, Tokat-Turkey.
  • Savita SM, Sheela K, Sunanda S, Shankar AG, Ramakrishna P (2004). Stevia rebaudiana - A functional component for food industry. Journal of Human Ecology,15:261-264.
  • Tezotto-Uliana JV, Fargoni GP, Geerdink GM, Kluge RA (2014). Chitosan applications pre- or post- harvest prolong raspberry shelf-life quality. Postharvest Biology and Technology, 91:72-77.
  • Vamosi-Vigyazo L, Mihalyi K, Gajzago I, Hamori-Szabo J, Sass P (1985). Changes in the polyphenol polyphenol oxidase complex of during ripening and storage. Chemie, Mikrobiologie, Technologie der Lebensmittel, 9:37-42.
  • Yıldırım Z, Öncül N, Yıldırım M (2016). Chitosan and antimicrobial properties. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi,5:19-36.
There are 32 citations in total.

Details

Primary Language English
Journal Section Research Articles
Authors

Şeyda Karagöz This is me

Aslıhan Demirdöven This is me

Publication Date August 31, 2020
Published in Issue Year 2020 Volume: 37 Issue: 2

Cite

APA Karagöz, Ş., & Demirdöven, A. (2020). Creation of Edible Film Formulations with Stevia Rebaudianaand Effects on Minimal Processed Apples. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 37(2), 84-93. https://doi.org/10.13002/jafag4655