Speaker
Description
APPLICATION OF EDIBLE COATINGS ON FRESH-CUT CELERY
Irina Mladenoska1,, Maja Kochoska2
1 PhD, Professor (Full) at Saints Cyril and Methodius University of Skopje 1
2 Bachelor's degree graduate from the Faculty of Technology and Metallurgy, University Ss. Cyril and Methodius in Skopje 2
e-mail: irina@tmf.ukim.edu.mk
ABSTRACT
In this project, we studied the effects of edible coatings currently used to extend the shelf life of celery. The research involved a 14-day monitoring period of celery pieces stored both in the refrigerator and at room temperature. The idea for this topic stems from the common issues faced by consumers regarding the freshness, color, texture, and shelf life of vegetables and fruits. For this experiment, we used pieces of celery, and edible coatings made from gelatin, sodium alginate, starch, and spices were applied according to their flavor and functional properties. 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. On specifically determined days of storage, changes in color, texture, mass, smell, and taste were monitored. The purpose of this research was to compare the characteristics of edible coatings and assess their ability to extend the shelf life of celery. The edible coatings were evaluated based on factors such as coating thickness, mass loss, color change, optical properties, and textural characteristics, with varying concentrations applied to the celery. As part of this research, we also explored the benefits of using edible coating.
Keywords: edible coatings, nitrogen, spices, celery
| Scientific Sections | Sustainable and bio-based polymer materials |
|---|
