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首页> 外文期刊>AIMS Agriculture and Food >Incorporating additives for stability of Aloe gel potentially as an edible coating
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Incorporating additives for stability of Aloe gel potentially as an edible coating

机译：将添加剂掺入芦荟凝胶的稳定性，可能是可食用涂层

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There is a rising trend in the use of edible coating for fruit, with the aim of maintaining freshness for longer, and also to improve the appearances. These applications are stimulated by the awareness created regarding food health and safety, as the substances used are incorporated with material-additive to ensure fruit quality improvement. In addition, aloe gel is one of the potential natural edible coatings, known to contain numerous functional bioactive compounds. The aim of this research, therefore, was to determine the consequence and influence of incorporated additives (e.g., citric acid, ascorbic acid, potassium sorbate and sorbitol) on aloe gel (Ecogel) pottentially as an edible coating during storage. This research applied a completely randomized design, and the results showed a positive effect of additives. Meanwhile, the initial composition of Ecogel include 98.46% of water, 1.08% carbohydrate, protein 0.037%, fat 0.28%, ash 0.22% and pH 4.7. The degree of stability with the incorporation of ascorbic acid extended for 6 day. This is observed from the variable of color difference (?E) 11.30, Chroma (C*) 2.81, transparency 80.34 and the supporting attribute of water content (99.13%), 96 mPa viscosity, pH 3.87, and color visually (clear white-yellow).
机译：使用可食用涂层的果实呈现出现趋势，目的是保持新鲜度，并且还要改善外表。由于使用的物质与材料添加剂掺入，这些应用受到粮食健康和安全的意识刺激，以确保水果质量改善。此外，芦荟凝胶是潜在的天然食用涂层之一，已知含有许多功能性生物活性化合物。因此，该研究的目的是确定掺入掺入添加剂（例如，柠檬酸，抗坏血酸，山梨酸钠和山梨糖醇）在芦荟凝胶（ECoGel）中的后果和影响在储存期间作为可食用涂层。该研究适用于完全随机的设计，结果表明添加剂的积极作用。同时，ECoGel的初始组成包括98.46％的水，1.08％碳水化合物，蛋白质0.037％，脂肪0.28％，灰0.22％和pH4.7。掺入抗坏血酸的稳定性延长6天。从色差（αe）11.30，色度（C *）2.81，透明度80.34和水含量的支持属性（99.13％），96MPa粘度，pH 3.87和颜色视觉上的颜色（清晰的白色 - 黄色的）。

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