The effect of edible coatings on physical and chemical characteristics of fruit bars

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dc.contributor.authorEyiz, Vildan
dc.contributor.authorTontul, Ismail
dc.contributor.authorTurker, Selman
dc.date.accessioned2024-02-23T13:59:40Z
dc.date.available2024-02-23T13:59:40Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractFunctional and textural properties of fruit bars are susceptible to environmental conditions such as temperature, humidity and oxygen. This study aimed to prevent these changes by the edible coating of fruit bars using sodium alginate (SA), carboxymethyl cellulose (CMC) and whey protein isolate (WPI) during storage at two different temperatures. The color, textural properties, moisture content (12.44-17.14 g/100 g), total phenolic content (2200.4-3141.9 mg GAE/kg dm), radical scavenging activity (1118.8-1477.0 mg TEAA/kg dm) and ascorbic acid content (60.90-162.72 mg/kg dm) of the bars were determined. Edible coating using different biopolymers did not cause a significant effect on the chemical properties of bars. All tested coating materials limited moisture loss during storage compared to control samples. SA coated bars maintained their textural properties throughout the storage. All three coating materials prevented the loss of total phenolic content and radical scavenging activity during storage. On the other hand, coating with CMC caused some undesired alterations in colour and textural properties. Coating with WPI provided the best protection on ascorbic acid. According to obtained results in the study, coating with SA or WPI can be suggested for coating fruit bars.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Necmettin Erbakan University (Konya, Turkey) [BAP-181319013]en_US
dc.description.sponsorshipThis work was supported by the Scientific Research Projects Coordination Unit of Necmettin Erbakan University (Konya, Turkey) under Grant Number of BAP-181319013.en_US
dc.identifier.doi10.1007/s11694-020-00425-0
dc.identifier.endpage1783en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85083820330en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1775en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-020-00425-0
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11264
dc.identifier.volume14en_US
dc.identifier.wosWOS:000516508300001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCarboxymethyl Celluloseen_US
dc.subjectEdible Filmen_US
dc.subjectFruit Baren_US
dc.subjectSodium Alginateen_US
dc.subjectWhey Protein Isolateen_US
dc.titleThe effect of edible coatings on physical and chemical characteristics of fruit barsen_US
dc.typeArticleen_US

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