Edible coatings are thin layers of materials that are used to cover the food to increase the shelf life by creating a barrier against moisture and gas. In this study, teff flour, different amounts of glycerol (25, 50% of the weight of teff flour), and orange peel extract (5, 10, 20% of the weight of teff flour) were used to prepare six edible coating solutions. Weight loss, pH, titratable acidity, shrinkage and color parameters (L*, a*, b*, ΔE, chroma value, hue angle, and browning index values) of the tomatoes coated with six different coating formulations were compared with uncoated samples at the 1st, 3rd, 5th, 7th and 15th day of room temperature storage. Weight loss and shrinkage of the samples were decreased as the amount of glycerol and orange peel extract increased (p<0.05), and for all the samples with 50% glycerol (w/w), weight loss and shrinkage were lower than the control sample. The increase in titratable acidity and the decrease in pH values were higher for the uncoated sample than the coated samples (p<0.05) during 15 days of storage. L* value representing the lightness of the samples decreased during storage time, and L* values of 50% glycerol and orange peel extract (5-20%) coated samples decreased less than the uncoated samples meaning less darker color. 50% glycerol and 20% orange peel extract coating resulted in significant enhancement of shelf life and quality retention of tomato in terms of weight loss, pH, titratable acidity, shrinkage, and color parameters. ORCID NO: 0000-0001-9569-3361
Anahtar Kelimeler: Edible coating, Orange peel extract, Glycerol, Cherry tomato
|
