Composite Alginate–Ginger Oil Edible Coating for Fresh-Cut Pears
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Preparation
2.2. Preparation of Sodium Alginate and Calcium Chloride Solutions
2.3. Preparation of Coating Solution/Emulsion
2.4. Sample Treatment
3. Physiological Properties
3.1. Respiration Rate
3.2. Transpiration Rate
3.3. Color and Appearance
4. Physio-Chemical and Textural Properties
4.1. pH
4.2. TSS (Total Soluble Solids) (° Brix)
4.3. Titratable Acidity (%)
4.4. Texture & Elasticity
4.5. Mold Count
5. Statistical Analysis
6. Results and Discussion
6.1. Physiological Activity
6.1.1. Respiration Rate
6.1.2. Moisture Loss (Transpiration Rate)
6.1.3. Mold Growth
7. Physico-Chemical Properties
7.1. Color
7.2. L Value
7.3. a* Value
7.4. b* Value
8. Physio-Chemical and Textural Properties
8.1. pH
8.2. Total Soluble Solids (° Brix)
8.3. Titratable Acidity
8.4. Texture Firmness
8.5. Elasticity
8.6. Appearance Characteristics
9. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Lamani, N.A.; Ramaswamy, H.S. Composite Alginate–Ginger Oil Edible Coating for Fresh-Cut Pears. J. Compos. Sci. 2023, 7, 245. https://doi.org/10.3390/jcs7060245
Lamani NA, Ramaswamy HS. Composite Alginate–Ginger Oil Edible Coating for Fresh-Cut Pears. Journal of Composites Science. 2023; 7(6):245. https://doi.org/10.3390/jcs7060245
Chicago/Turabian StyleLamani, Neelakanth A., and Hosahalli S. Ramaswamy. 2023. "Composite Alginate–Ginger Oil Edible Coating for Fresh-Cut Pears" Journal of Composites Science 7, no. 6: 245. https://doi.org/10.3390/jcs7060245