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

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). Wei...

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Main Authors: Azarakhsh, Nima, Osman, Azizah, Tan, Chin Ping, Mohd Ghazali, Hasanah, Mohd Adzahan, Noranizan
Format: Article
Language:English
English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2012
Online Access:http://psasir.upm.edu.my/id/eprint/24166/1/24166.pdf
http://psasir.upm.edu.my/id/eprint/24166/
http://www.ifrj.upm.edu.my/volume-19-2012.html
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spelling my.upm.eprints.241662015-06-01T04:01:48Z http://psasir.upm.edu.my/id/eprint/24166/ Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples Azarakhsh, Nima Osman, Azizah Tan, Chin Ping Mohd Ghazali, Hasanah Mohd Adzahan, Noranizan 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. Faculty of Food Science and Technology, Universiti Putra Malaysia 2012 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24166/1/24166.pdf 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 http://www.ifrj.upm.edu.my/volume-19-2012.html English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description 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.
format Article
author Azarakhsh, Nima
Osman, Azizah
Tan, Chin Ping
Mohd Ghazali, Hasanah
Mohd Adzahan, Noranizan
spellingShingle Azarakhsh, Nima
Osman, Azizah
Tan, Chin Ping
Mohd Ghazali, Hasanah
Mohd Adzahan, Noranizan
Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples
author_facet Azarakhsh, Nima
Osman, Azizah
Tan, Chin Ping
Mohd Ghazali, Hasanah
Mohd Adzahan, Noranizan
author_sort Azarakhsh, Nima
title Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples
title_short Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples
title_full Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples
title_fullStr Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples
title_full_unstemmed Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples
title_sort optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/24166/1/24166.pdf
http://psasir.upm.edu.my/id/eprint/24166/
http://www.ifrj.upm.edu.my/volume-19-2012.html
_version_ 1643828279318151168
score 13.211869

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