La implementación de mejoras en la producción de genotipos silvestres de tomate,mejora la calidad del fruto,aunque el rendimiento se mantiene estable. El objetivo fue evaluar el efecto del acolchado plástico e integración de gallinaza al suelo,en el crecimiento y rendimiento de la planta y contenido mineral del fruto de tomate silvestre, durante el ciclo primavera-verano de 2022.Se establecieron plantas de tomate silvestre,en camas con acolchado blanco,gris,negro y sin acolchar,con aplicación y sin aplicación de gallinaza.No se observaron diferencias estadísticas entre los tratamientos,por efecto de la aplicación de gallinaza y acolchado para variables de crecimiento y rendimiento,por el contrario,la aplicación de gallinaza generó diferencias(P ≤ 0.01)para el contenido de sólidos solubles totales.La aplicación y el color del acolchado generaron diferencias(P ≤ 0.01)en el contenido de sólidos solubles, NO− 3,Na+ y pH en jugo del fruto La interacción de acolchado blanco con aplicación de gallinaza superó el efecto generado por separado,para sólidos solubles. 

/pdf/influencia-del-acolchado-y-gallinaza-en-produccion-de-tomate-2hxtr2vh.pdf

Influencia del acolchado y gallinaza en producción de tomate silvestre (Solanum lycopersicum var. cerasiforme (Dunal))

Biscuits are one of the world's most consumed foods and are highly demanded. On this basis, for its functional properties, attempts were made to develop biscuits incorporating Aloe-vera gel. For the making of the composite flour, defatted soya flour and rice bran were blended with refined wheat flour (Maida) in various proportions before being fortified with Aloe vera gel at amounts ranging from 5 to 20%. The possibility of fortified the

Quality Characteristic of Development Defatted Soya Flour and Aloe vera Based Functional Biscuits

Abstract In the present study, the effects of orange peel essential oils (EOs) on the physiochemical, rheological, particle size and zeta potential distribution of the developed aloe vera gel-based edible coating were investigated. We also investigated the effects of prepared aloe vera gel-based edible coating (with or without incorporation of orange peel essential oil) on the postharvest shelf life and characteristics such as physiological loss of weight (PLW), color, respiration rate, firmness, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and antimicrobial activity of button mushroom ( Agaricus bisporus ) at 4 °C during 16 days of storage. The results revealed that the 50% concentration of aloe vera gel-based edible coating without addition of essential oil had significantly superior properties with higher stability zeta potential (− 9.7 mV) as compared to other concentrations of aloe vera gel-based formulation. It also showed the highest potential to maintain the postharvest quality attributes of mushrooms throughout storage. The maximum concentration of orange peel essential oil (1500 µL/L) incorporated in the 50% aloe vera gel (F3)-based treatment significantly improved the postharvest quality attributes of mushrooms as compared to coating prepared with incorporation of 500 µL/L and 1000 µL/L concentration of EOs (orange peel essential oils) and helped extend the shelf life of mushrooms up to 4 days as compared to the control (50% AV (aloe vera gel) only). Further research should be performed to develop water and gas barrier composite edible coatings to further extend mushroom shelf life. 

/pdf/characterization-of-aloe-vera-gel-based-edible-coating-with-2itvretb.pdf

Characterization of Aloe Vera Gel-Based Edible Coating with Orange Peel Essential Oil and Its Preservation Effects on Button Mushroom (Agaricus bisporus)

Aloe vera is widely used to manufacture medicinal products, cosmetics, and hair treatments. The polysaccharide components in A. vera gel can be used as ingredients for edible films or coatings. The edible film can also be applied to fresh fruits and vegetables using the coating principle. Tomatoes are one of the fruit commodities that can be maintained in terms of quality during storage using an edible coating. This study aims to determine the effect of an edible coating made from A. vera on tomatoes’ physical, chemical, and organoleptic properties during storage. The A. vera gel was prepared and used for coating the tomatoes, and the tomatoes were then stored for twelve days. The analysis was conducted every three days, and a comparison with non-coated tomatoes was performed for tomatoes’ physicochemical and organoleptic properties. The results show that the application of A. vera as a coating agent could prolong the shelf life of tomatoes, as described in the ability to decrease moisture content and weight loss. The coated tomatoes had lower titratable acidity value, pH, and total soluble solid contents than the non-coated tomatoes. From the organoleptic test, the non-coated tomatoes were preferred by the panelists for color, but the glossiness, skin appearance, and texture of the coated tomatoes were preferred. The coating process could maintain the hardness of tomatoes and prevent the production of phenolic compounds, flavonoids, and lycopene; thus, the antioxidant activity could be conserved.

/pdf/the-application-of-aloe-vera-gel-as-coating-agent-to-15uyxwhe.pdf

The Application of Aloe vera Gel as Coating Agent to Maintain the Quality of Tomatoes during Storage

The edible film is a thin sheet material made of carbohydrates, protein or fat compounds. Research on the development of edible film is promising due to the increased plastic waste, which could disturb the environmental balance. The biodegradable nature of edible film provides an environmental-friendly material for packaging. Nevertheless, creating an edible film with similar properties to plastic will require extensive research. This research aims to develop Aloe vera-based edible film with the addition of sago starch as a texture enhancer and glycerol as a plasticizer and investigate the effect of different concentrations of sago starch on the physicochemical properties of edible film. In this research, six different concentration of sago starch was applied, which are 2.5%; 3%; 3.5%; 4%; 4.5%; and 5% (w/w). Each treatment was repeated four times. The result shows that the increase of sago starch concentration could increase the tensile strength and percent of elongation of edible film. On the contrary, the moisture content, water activity, and water vapor transmission rate (WVTR) were decreased. The range of tensile strength, percent of elongation, moisture content, water activity, and WVTR were 0.0254-0.4827 N/cm2, 46.67%-61,79%, 13.39%-16.65%, 0.559-0.636, and 5.6460-10.0810 g/m2/hour, respectively.

https://iopscience.iop.org/article/10.1088/1755-1315/1200/1/012046/pdf

The development of Aloe vera-based edible film with the addition of sago starch and glycerol for food packaging

The development of edible straws is an affordable solution to reduce the use of plastic tableware as well as a promising innovation to promote an eco-friendly lifestyle. This study was aimed at producing wheat-based edible straw made by combining high-protein wheat flour with kappa-carrageenan, konjac flour, salt and water. All ingredients were introduced to mixing, kneading, resting, dough rolling, dough flattening, molding, and baking. The effect of six different proportions of kappa-carrageenan and konjac flour (100:0, 80:20, 60:40, 40:60, 20:80, 0:100) on the physicochemical and organoleptic properties of wheat-based edible straw was evaluated. The water content of edible straws from all treatments ranged from 7.07-8.12%. Among the six treatments, the maximum synergy of kappa-carrageenan and konjac flour in producing high gel strength and desired edible straw characteristics was obtained from the proportion of 60:40 with the produced edible straw possessed the lowest water activity (aw), percentage of water absorption at tested temperatures (0-5, 25-30, and 65-70oC), turbidity, and fracturability. The results of the organoleptic evaluation showed that the panelists slightly liked and could accept the aroma and color of wheat-based edible straw made with the proportion of kappacarrageenan and konjac flour 60:40.

/pdf/synergistic-effect-of-kappa-carrageenan-and-konjac-flour-in-17bi9xcm.pdf

Erni Setijawaty

Papers

The Application of Aloe vera Gel as Coating Agent to Maintain the Quality of Tomatoes during Storage

The development of Aloe vera-based edible film with the addition of sago starch and glycerol for food packaging

Synergistic effect of kappa-carrageenan and konjac flour in enhancing physicochemical and organoleptic properties of wheat-based edible straw