Gıda ve Biyoaktif Gıda Bileşenlerinin Kaplanması: Proses ve Depolama Stabilitesi Üzerine Etkileri
Abstract
This PhD study was aimed to extend the shelf-life of minimally processed and fresh-cut fruits by macro-coating and to restrict the chemical reactivity of some food ingredients (ascorbic acid, sodium chloride and vanillin) by microencapsulation.In the first part of this study, the effect of chitosan and ascorbic acid film coatings on the physical, chemical and microbiological stability of pomegranate arils and fresh-cut apples were investigated during storage period. For this purpose, pomegranate arils were treated with water (control), 1 % ascorbic acid, 1 % chitosan - 1 % ascorbic acid, 2 % chitosan - 2 % ascorbic acid and they were stored at 5 1°C for 28 days. Starting from the first day the weight loss, pH, total soluble solids, titratable acidity, anthocyanin profile, total anthocyanin content, total aerobic mesophilic bacteria, total yeast and molds and color parameters were monitored at an interval of 7 days until 28th day.