| Titles |
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English :
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Improving The Quality Attributes and Storability of Garlic Minimally Processed Edible Coating as A Carrier of Essential Oil
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Arabic :
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تحسين صفات الجوده والقدرة التخزينية لثمار الثوم محدود التجهيز بإستخدام الاْغشية الغذائية الحاملة للزيوت العضوية
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| Abstract |
T HIS research aimed to study the effect of using edible coating as a carrier of essential oils (as natural antioxidant and antibacterial agent) on the quality of full garlic cloves (Allium sativum L.) and minimally processed garlic (minced garlic cubes) at cold storage (10oC) and at relative humidity of 90%during 2016 and 2017 harvest seasons. The coating of full cloves and minced garlic cubes with cellulose or gelatin edible coating incorporated with/without garlic oil results in reducing the weight loss %, and keeping excellent appearance until 56 days of cold storage.Results indicated that incorporation of garlic essential oil into cellulose and gelatin coating enhanced the storability of minimally processed garlic, since treatments coated with cellulose or gelatin coating incorporated with garlic had lower total microbial, mould and yeast counts as compared to the control.Other chemical properties were studied e.g., soluble solids content, color, phenol compound, flavonoids and total Phenols contents. Results indicated that garlic essential oil on cellulose and gelatin are the best treatment for preserving garlic minimally processed.
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| Publication year |
2017
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| Pages |
67-80
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| External authors (outside ARC) |
هدى حلمى على
2. المعمل المركزى للزراعة العضوية – مركز البحوث الزراعية – الجيزة – مصر
سماء محمودالسيد
قسم علوم وتكنولوجيا الأغذية - كلية الأقتصاد المنزلى- جامعة الأزهر- فرع طنطا
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| Publication Type |
Journal
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