Improving The Quality Attributes and Storability of Garlic Minimally Processed Edible Coating as A Carrier of Essential Oil | ||||
| Egyptian Journal of Food Science | ||||
| Article 7, Volume 45, Issue 1, 2017, Page 67-80 PDF (759.47 K) | ||||
| Document Type: Original Article | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| This research was aimed to study the effect of using edible coating as a carrier of essential oils (as natural antioxidant and antibacterial agent) on the quality of full garlic cloves (Allium sativum L.) and minimally processed garlic (minced garlic cubes) at cold storage (10 oC) and at relative humidity of 90% during 2016 and 2017 harvest seasons. The coating of full cloves and minced garlic cubes with cellulose or gelatin edible coating incorporated with/without garlic oilresults in reducing the weight loss %, and keeping excellent appearance until 56 days of cold storage.Results indicated that incorporation of garlic essential oil into cellulose and gelatin coatingenhance the storability of minimally processed garlic, since treatments coated with cellulose or gelatin coating incorporated with garlic were had lower total microbial, mould and yeast counts as compared to control.Other chemical properties were studied e.g. Soluble solids content, color, Phenol compound, flavonoids and total Phenols contents. Results indicated that garlic essential oil on cellulose and gelatin are the best treatment for preserving garlic minimally processed. | ||||
| Keywords | ||||
| Edible coating; Garlic essential oil; Garlic minimally processed; Microbial count and mould & yeast; Cellulose and gelatin | ||||
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