Speaker
Description
Irina Mladenoska1,, Elena Tancheva2
1 PhD, Professor (Full) at Faculty of Technology and Metallurgy, University Ss. Cyril and Methodius in Skopje 1
2 Bachelor's degree graduate from the Faculty of Technology and Metallurgy, University Ss. Cyril and Methodius in Skopje2
e-mail: irina@tmf.ukim.edu.mk
Apstract
This thesis investigates and examines the impact of current edible coatings used to extend the shelf life of carrots. The research was conducted through 10-day and 18-day monitoring of chopped carrot pieces coated with edible coatings, stored in a refrigerator and at room temperature.
Carrot is a root vegetable that is widely available in our region, inexpensive, and rich in nutrients. Therefore, carrots were chosen for the experiment, along with edible coatings made from gelatin, sodium alginate, starch, and spices that enhance flavor and are suitable according to their function. The formulation was adjusted to achieve the best results. For two of the edible coatings, starch and gelatin, a sensory analysis was conducted over a period of 10 and 18 days. Additionally, as an extra trial, the coated carrots were packed in low-density polyethylene (LDPE) packaging in the presence of nitrogen and air and stored at room temperature and in the refrigerator. At precisely determined storage intervals, changes in color, texture and optical properties were monitored.
The aim of this research is to compare the characteristics of the applied edible coatings and to extend the shelf life of ready-to-use carrot pieces. The applied edible coatings on carrots, in various concentrations, were characterized in terms of determining the degree of mass loss, color and texture changes, as well as optical properties. As part of this study, the benefits of edible coatings are also discussed.
Keywords: Chopped carrot pieces, Edible coatings, Nitrogen atmosphere, Polyethylene bags, Spices
| Scientific Sections | Sustainable and bio-based polymer materials |
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