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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Faculty of Food Science and Technology, Universiti Putra Malaysia
2012
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| الوصول للمادة أونلاين: | 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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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 |
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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 |
13.251813 |