TY - JOUR ID - 77115 TI - Application of the Edible Coating of Carboxy Methyl Cellulose/Pectin Composite Containing Humulus lupulus Extract on the Shelf Life of Fresh Cute Oranges at Cold Conditions JO - Iranian Journal of Biosystems Engineering JA - IJBSE LA - en SN - 2008-4803 AU - Norouzi Zadeh, Masoud AU - pirsa, sajad AU - Amiri, Saber AU - Rezazad Bari, Laya AD - MSc, Department of Food Science and Technology, Saba Institute of Higher Education, Urmia, Iran AD - Department of Food Science and Technology Faculty of Agriculture, Urmia University, P.O. Box 57561-51818, Urmia, Iran AD - PhD, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran AD - PhD student, Department of Horticultural Sciences, Faculty of Agriculture and Natural Resource, University of Mohaghegh Ardabili, Ardabil, Iran Y1 - 2020 PY - 2020 VL - 51 IS - 2 SP - 471 EP - 484 KW - edible coatings KW - Bioactive KW - Shelf life KW - Fresh cute oranges KW - Optimization DO - 10.22059/ijbse.2019.288803.665222 N2 - In this study, the fresh slices of orange were immersed in composite edible coatings including pectin (constant value, 1%), carboxymethyl cellulose (0, 1, 2%) and Humulus lupulus extract (0, 0.5 and 1%) and were kept in the refrigerator for 4, 9 and 14 days. Then, the characteristics of the samples were evaluated by qualitative tests including pH, acidity, antioxidant activity, total phenol, color properties (ΔE), vitamin C and total acceptance. In the following, the optimum conditions were determined based on the results of the tests and two samples were selected for validation tests. The optimum samples (including 1% pectin coating, 1.88% carboxymethyl cellulose (CMC) and 1% Humulus lupulus extract) and control (without edible coating) were kept in the refrigerator for 10 days and in addition to the above tests, two tests of texture analysis (penetration test) and Fourier-transform infrared spectroscopy (FT-IR analysis) were performed on them. The examination of the results showed that CMC and Humulus lupulusextracts prevented the oxidation of vitamin C. Composite edible coatings, especially in the high percentage of CMC, were able to maintain good vitamin C content in the fresh slices of orange. There was also a significant difference between the results of the control and optimum sample tests, indicating the positive effect of the edible coating used on the fresh slices of orange. UR - https://ijbse.ut.ac.ir/article_77115.html L1 - https://ijbse.ut.ac.ir/article_77115_eee55bf52383012622192805e2403296.pdf ER -