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

Year 2020, , 84 - 93, 31.08.2020

Şeyda Karagöz Aslıhan Demirdöven

https://doi.org/10.13002/jafag4655

Abstract

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.

Keywords

Stevia rebaudiana, chitosan, sodium alginate, edible film, apple

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