Creation of Edible Film Formulations with Stevia Rebaudianaand Effects on Minimal Processed Apples

In this study, different concentrations of sodium alginate (SA; 1%, 1.25%, 1.5%, 2%) and chitosan (CH; 0.5%, 0.75%, 1%, 1.5%, 2%) films were selected and experienced on sliced apples (Amasya) with various dipping times (0, 15, 20, 30 min). Also, the films were combined with Stevia rebaudiana extract (S; 2.5%). For chitosan formulations, a concentration of 0.75% chitosan was more applicable in film formation. Inaddition, the dipping time of the apples was not effective. The best results for SA areobtained at a concentration of 1.5% and a dipping time of 30 minutes. In combinations of stevia-SA (SAS), a concentration of 1.25% is optimal. In the study, the effects of ascorbic acid (AA) and ultrasonic degassing (UD) applications and drying times were also tested. The optimum dryingtimeswere 60 minutesfor CH and 120 minutesfor SA. After the drying of apple slices prepared in the specified formulations, theywerestored in polypropylene (PP) and polyethylene (PE) packages in a modified atmosphere (MAP, +1 °C, 8 days). Better results were obtained from polypropylene packaging material and the shelf life was determined as 3 days.

Stevia rebaudiana içeren film formülasyonlarının oluşturulması ve minimal işlenmiş elmalara etkisi

Bu çalışmada farklı konsantrasyonlarda sodyum aljinat (SA; %1, %1.25, %1.5, %2) ve kitosan (CH; %0.5, %0.75, %1, %1.5, %2) filmleri seçilmiş ve kesilmiş elma (Amasya) üzerinde farklı daldırma süreleri (0, 15, 20, 30 dak) ile denenmiştir. Ayrıca, filmler Stevia rebaudiana (S; %2.5) ile kombine edilmiştir. Kitosan formülasyonları için %0.75 konsantrasyonu film oluşumunda daha uygulanabilir olmuştur. Ayrıca elmaların filme daldırılma süresi etkili olmamıştır. SA için en iyi sonuçlar %1.5' lik konsantrasyonda, 30 dakikalık daldırma süresindedir. Stevia-SA(SAS) kombinasyonlarında %1.25 konsantrasyon idealdir. Çalışmada askorbik asit (AA) ve ultrasonik gaz giderme (UD) uygulamalarının etkileri ile kuruma süreleri de test edilmiştir. Kuruma süresi CH için 60 dakika ve SA için 120 dakika olarak bulunmuştur. Belirlenen formülasyonlarda hazırlanan kesilmiş elmalar kurutulduktan sonra modifiye atmosferde (MAP, +1 °C, 8 gün) polipropilen (PP) ve polietilen (PE) ambalajlarda saklanmıştır. Polipropilen ambalaj malzemesinden daha iyi sonuç elde edilmiş ve raf ömrü 3 gün olarak belirlenmiştir.

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