Research article

The effects of alginate-based edible coating enriched with green grass jelly and vanilla essential oils for controlling bacterial growth and shelf life of water apples

  • Received: 01 August 2020 Accepted: 27 September 2020 Published: 15 October 2020
  • This research aimed to determine the addition effect of green grass jelly and vanilla essential oils in alginate-based edible coating to extend the shelf life of water apples (Syzygium samarangense cv. Citra). The water apples were coated with five treatments consisting of different essential oils concentrations. Measurements of physical (weight loss), chemical (total soluble solids and titratable acidity), sensory and antibacterial (bacterial growth inhibition) properties were conducted. Each treatment was replicated three times and the results were analyzed using Completely Randomized Design (CRD). The results showed that the application of an edible coating combined with green grass jelly and vanilla essential oils produced a significantly different effect from treatments that did not use a coating. Samples treated with an edible coating showed slower biochemical changes towards ripening, better sensory qualities, and antibacterial properties. The addition of a green grass jelly and the vanilla essential oils into alginate-based edible coating were able to maintain quality and extend the shelf life of water apple fruit.

    Citation: Nafi Ananda Utama, Yulianti, Putrika Citta Pramesi. The effects of alginate-based edible coating enriched with green grass jelly and vanilla essential oils for controlling bacterial growth and shelf life of water apples[J]. AIMS Agriculture and Food, 2020, 5(4): 756-768. doi: 10.3934/agrfood.2020.4.756

    Related Papers:

  • This research aimed to determine the addition effect of green grass jelly and vanilla essential oils in alginate-based edible coating to extend the shelf life of water apples (Syzygium samarangense cv. Citra). The water apples were coated with five treatments consisting of different essential oils concentrations. Measurements of physical (weight loss), chemical (total soluble solids and titratable acidity), sensory and antibacterial (bacterial growth inhibition) properties were conducted. Each treatment was replicated three times and the results were analyzed using Completely Randomized Design (CRD). The results showed that the application of an edible coating combined with green grass jelly and vanilla essential oils produced a significantly different effect from treatments that did not use a coating. Samples treated with an edible coating showed slower biochemical changes towards ripening, better sensory qualities, and antibacterial properties. The addition of a green grass jelly and the vanilla essential oils into alginate-based edible coating were able to maintain quality and extend the shelf life of water apple fruit.


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