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Inhibition of browning via aqueous gel solution of Aloe vera: a new method for preserving fresh fruits as a case study on fresh kernels of Persian walnut

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Abstract

Aloe Vera (AV) gel is commonly used as a natural, inexpensive, edible coating that can improve the quality and shelf life of fruits. The objective of this study was to evaluate how two methods of applying AV, i.e. as an edible coating (dry environment) and as a gel solution (aqueous environment: a new method), prevent browning and maintain quality characteristics of fresh kernels of Persian walnut for 60 days during cold storage. Distilled water was used as a control group for both environments. In general, AV caused a reduction in the peroxide value (POV) of kernels, while preserving Total Phenolic Compound and Total Antioxidant Activity (TAA). The AV treatment slowed down the process of color change and maintained sensory properties during storage, compared to the control groups of both methods. The AV gel solution performed better than the AV edible coating in terms of POV, color (L* and h°) and microbial growth. In contrast, the AV edible coating was more effective in preserving TPC and TAA. Also, TAA was found to have a significant, positive correlation with L* and, simultaneously, a negative correlation with POV. As far as we know, this is the first instance that the AV gel was used as a formulated solution and as an edible coating on fresh fruits. This innovative method can be used in commercial practice, while being ecofriendly and non-chemical as a treatment for the maintenance of postharvest quality in fruits.

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Availability of data and material

All data generated or analysed during this study are included in this published article.

Abbreviations

AV:

Aloe vera

AEs:

Aqueous environments

DEs:

Dry environments

CAE:

Control aqueous environment

AA:

Aloe vera aqueous environment

CDE:

Control dry environment

ADE:

Aloe vera dry environment

POV:

Peroxide value

TPC:

Total phenolic compound

TAA:

Total antioxidant activity

TCD:

Total color difference

USFA:

Unsaturated fatty acid

SFA:

Saturated fatty acid

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Acknowledgements

The authors appreciate Iran National Science Foundation (INSF), University of Tehran and Center of Excellence for Walnut Improvement and Technology for their financial supports of this research.

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Authors and Affiliations

  1. Department of Horticulture, College of Aburaihan, University of Tehran, Tehran, Iran

    Asaad Habibi, Navid Yazdani, Najme Chatrabnous & Kourosh Vahdati

  2. Department of Horticultural Science, Faculty of Agriculture, Tarbiat Modares University (TMU), Tehran, Iran

    Najme Chatrabnous

  3. Department of Horticultural Science, University of Kurdistan, Sanandaj, Iran

    Mahmoud Koushesh Saba

Authors
  1. Asaad Habibi
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  2. Navid Yazdani
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  3. Najme Chatrabnous
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  4. Mahmoud Koushesh Saba
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  5. Kourosh Vahdati
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Contributions

AH designed, performed all the experiments, compiled the data and wrote the manuscript. NY designed, directed the project and contributed to the interpretation of the results and revised the manuscript. NCH contributed to data analysis and the interpretation of the results. MKS contributed to the interpretation of the results and revised the manuscript. KV directed the project and revised manuscript. All authors listed, have made direct and intellectual contribution to the work, and approved it for publication. Also, all authors read and approved the final manuscript.

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Correspondence to Navid Yazdani or Kourosh Vahdati.

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Habibi, A., Yazdani, N., Chatrabnous, N. et al. Inhibition of browning via aqueous gel solution of Aloe vera: a new method for preserving fresh fruits as a case study on fresh kernels of Persian walnut. J Food Sci Technol 59, 2784–2793 (2022). https://doi.org/10.1007/s13197-021-05301-3

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  • DOI: https://doi.org/10.1007/s13197-021-05301-3

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