Aloe Vera Gel Edible Coating Is Safe For Human Health It Was Identified As A Novel Coating Agent And It Gives Best Antimicrobial Properties.
Introduction Fruits are essential part of daily life and diet and highly demanded from most of populations. Fruits are full of antioxidants, essential minerals, vitamins, flavor compounds and dietary fibers. Preservation of fruits was big challenge for world but now a days coating is an effective way to solve this problem. Edible coatings are used for increasing of storage life of vegetables and fruits it does not add off flavor properties to the fruits it can eaten as safe healthy products part. Guava (Psidium guajava L.) it’s called ‘The Apple of the tropics’ it amounts as one of the nutritious and delicious fruit it’s also known as superior fruit to others fruits due to its nutritional and commercial values.
Guava is tropical fruit cultivated mostly in tropical and subtropical regions. Guavas are Muroidea with dark leaves. Guava fruit outer skin soft, rough with bitter and sweet taste. (Menzel 1985)Edible film or edible coating gives sparkly appearance to vegetables and fruits. Thickness layer of edible coating is usually a lesser amount of than 0·3 mm. If during processing or storage removal of fruit skin cause leakage of fruit juices and sugar they highly damage fruit quality and give highly space for microbe’s growth and spoilage (Oms-Oliu et al., 2008). The skin removal from the fruit surface reduce the size of fruit and lose of nutrients, rapid microbial growth, texture change and color change result in loss of market price and consumer demand (Zhu et al., 2008) various chemical treatments have been used for increasing shelf life such as Sulphur dioxide and chlorine but Aloe Vera is safe alternative for coating and also environment friendly (Marpudi et al., 2014).
Aloe Vera Gel Edible Coating Made By Using Natural Biomaterials And It Is Safe For Human Health It Was Identified As A Novel Coating Agent And It Gives Best Antimicrobial Properties. Edible coating used for protection and for increasing shelf life of perishable and perishable fruits it also retards the microbe’s growth on fruits surface it makes semipermeable barrier to water vapors and gasses. Consumers always demand fruits without artificial and chemical coating that may result many health issues and safety issues. Aloe Vera gel contains various polysaccharides (Pugh et al., 2001) amino acids, lipids, vitamins, sterols and enzymes it will also show antibacterial activities against gram positive and gram-negative pathogens it also used against oxidative browning reaction.
Guava (Psidium guajava L.)In 2019 over all word production of guava was 46.5 million in Pakistan overall production was 1.6 other major producers were India 41%, Thailand 7% and China 10% In Pakistan market demand has been increased due to guava health benefits. Typically, raw guava is eaten cut into quarters like other fruits for example guava. High amount of pectin found in guava due to this reason it used for candies drinks also used of guava fruit (Pugh et al., 2001). Guava fruit enriched with vitamin C and dietary fiber and moderate level of folic acid (Zeng et al., 2010). During processing of fresh guava fruit which involve washing. sorting, grading, peeling and packaging effect the integrity of the fruits also causes microbial changes that may result in decay of texture, color and flavor (Watada and Qi, 1999).Aloe Vera Aloe Vera has medicinal properties that has been used from ancient.
It was reported Aloe Vera gel contain 200 active compounds and 75 nutrients including anthraquinones, sugar, vitamins, minerals, enzymes and amino acids. In today’s our society some peoples have food allergies that divert their attention to use Aloe Vera because it is good source of amino acids. It is medicinal plant according to (WHO) Word Health Organization. Aloe Vera used from decades for the treatment of asthma, immune system enhancement, poor appetite, digestive problems, colitis it’s also used for healing treatments (Abkar et al., 2017)Aloe Vera Gel CoatingAny kind of material used for enrobing (i.e. covering or packaging) different food towards expand storage life of realistic usability of products that might be eaten along by food without or with more exclusion is viewed as an eatable coating. Eatable coating gives extra or potentially stronghold of ordinary layers to protect dampness loss, though specifically taking into meant for measured exchange of significant gases, for example, oxygen, ethylene and carbon dioxide these are associated with breathing process. Aloe Vera gel obtained from Aloe Vera leaf after processing its color less tasteless liquid.Consumers always demand fruits without artificial and chemical coating that may result many health issues and safety issues.
Aloe Vera gel contains various polysaccharides (Pugh et al., 2001) amino acids, lipids, vitamins, sterols and enzymes it will also show antibacterial activities against gram positive and gram-negative pathogens it also used against oxidative browning reaction. Conclusion Awareness about food safety and health increased in consumers from last few decades. People are conscious to eat food which is beneficial for health. Due to the higher consumption of unhygienic food risk of many dangerous microorganisms enter in body is increased day by day. Fruits are essential part of daily life and diet and highly demanded from most of populations. Fruits are full of antioxidants, essential minerals, vitamins, flavor compounds and dietary fibers.Preservation of fruits was big challenge for world but now a days coating is an effective way to solve this problem. Edible coatings are used for enhancing of shelf life of fruits and vegetables and it do not add off flavor properties to the fruits it can eaten as safe healthy products part.
Aloe vera gel have main role on fruits skin, and texture. It has been studied that Aloe vera gel coating used for fruit protections. Various additives are used to replace with coating e.g. chitosan, honey and cellulose. Fruit stability have major concern to prepare coating because fresh fruit is not stable without any coating. coating is used to prevent fruit from microorganism and increasing shelf life.Fruit is a basic organic food which is coated by Aloe Vera gel and other additives and it is a basic part of food guide pyramid and our daily food.In present study fruits and coating materials buy from local market. These were used to prepare edible coating. Compositional analysis of fruit includes ash, moisture, crude fat, crude fiber and protein. In second step of research Aloe vera gel and other additives were mixed at different concentration levels. Then their physical, microbiological, chemical and sensory properties were determined on guava fruit skin.
Different concentration of Aloe vera gel reduced water absorption which is helpful to increase the shelf life of product. To determine rheological properties farinographic studies done. It results that color changing is highly significant. It is noticed from data of different treatments that color changed ranged from 94.1-79.24%. It was noticed that color changing is maximum in T0 and minimum in T1.Data obtained from different treatments indicated that weight loss was highly significant. It was observed that minimum weight loss found in T2 and maximum in T. Results got from mean values range from 55-8.26%. It was determined from results that fruit skin shrinkage highly significant among different The greatest wrinkles (14.0%) were seen in T0 control, least wrinkles (7%) were recorded in AV coating 10 days stockpiling at surrounding temperature (21 ± 2.5°C). There were no huge contrasts in shrinkage design on the top, middle, and base among the treated guava fruits, which were all altogether not quite the same as the control T0. Treatments applied a critical impact on fruit surface texture. Maximum changes were observed in Aloe vera gel with T2 least was recorded in charge T0 Results get from mean values range from 674.23-495.21. It was noticed that is minimum in T0 and maximum in T2.Results obtained from chemical analysis Different fruits will check number of spoiled and affected fruits will record specially observe fruit rots and fungal spoilage. T0 (control) is having extreme decay proportion at 5 and days 10 of storage. T1 and T2 have a less and least deterioration percentage unto 10 day of storage. The TSS of the fruit sample falls sharply with storage.
In T0 the TSS falls from rapidly from 0 to 5 days 9.1 at 10th day 5.91 of storage. The rate of pH of T0 control 5.11 increased at 0 day to the 10 day 5.63 at the end of storing time period. The overall nutritional constituents of guava fruit determined values was Moisture 84.1%, Ash 5g, Fiber 5.4g, Fat 0.95, Protein 2.45, Total phenolic content 39.09. Antioxidants contents 0.35–54.56.Results obtained from microbiology analysis the most noteworthy aerobic count was found in the uncoated sample T0 is 6.9 followed by guava coated distinctly with Aloe Vera, while the least microbial include was seen in guava treated with AV 4.5, AV+CaCl2 5.8, AV+AA 5.4, AV+PS 4.7 which had not arrived at as safety limit until day 12.The sensory parameters of fresh-cut guava for sensory features was done by procedure of (Rocha et al,2007) by 12 laboratory employees and students. The assessments were complete in triplicate. Sensory analysis was done at the last of storing period. The limitations evaluated were color, taste, appearance and texture. Guava covered distinctly with AV gel had essentially lower shading acknowledgment contrasted with new uncoated guava because of the conceivable presence of extra anthraquinone. The models of guava treated with Aloe Vera gel +Ascorbic acid and Aloe Vera gel potassium sorbate had the maximum taste getting high and overall reception scores. For odor analysis, sample treated with AV + AA + PS + CaCl2 got the most noteworthy score which was altogether unique to the tests covered with AV gel.