Alginate Based Aloe Vera Gel And/Or Pomegranate Seed Essential Oil Added Edible Coating Film Production Using Casting Method To Extend Strawberries and Cherries Shelf Life

Abstract

Many type of material used, for coating food to extend shelf life and that may be eaten together with the coated food. Today, environmentally friendly technologies, like edible films produced from biodegradable materials, are preferred in food coating. In this study alginate-based (3g) aloe vera gel (1.5g) and/or pomegranate seed essential oil (1%) added plasticized with glycerol (2g) edible films were produced by casting method for use in food coating at 5 different composition. Aloe vera gel and pomegranate seed essential oil (3%) added edible composite films have the lowest (72.56%) water solubility value. Pomegranate seed essential oil added edible films have lower water vapor transmission rate (0,0897*10-3), and lower moisture content (19.95%) values. 1% pomegranate seed essential oil added film has the lowest film thickness (0.125 mm). FTIR spectra of the films confirmed the interactions between alginate, aloe vera gel and pomegranate seed essential oil thus proving that the films were prepared successfully. Strawberries and cherries were coated with produced edible coating films and weight loss and color analysis were carried out to observe coating performance. It was seen that alginate based and pomegranate seed essential oil added edible coatings reducing moisture loss, color change and surface deformation of strawberries and cherries. The biggest difference of this study from previous studies is that pomegranate seed essential oil was used for the first time in this study, for edible coating film production and the results were quite successful especially for the cherry’s coating.