Effect of Alginate based Edible Biopolymer Film Incorporated with Fennel Essential Oil On Quality of Fresh-Cut Apple

Thafath Alilat, Chiraz Belhamel, Kamel Belhamel

Abstract


In this work, we evaluate the effect of incorporating fennel essential oil into alginate-based edible films on the quality of fresh-cut apples. The results showed that the addition of fennel essential oil significantly improved the quality of the fresh-cut apples. The incorporation of 2% fennel essential oil resulted in a significant decrease in the total microbial count. The color of the fresh-cut apples was also maintained after 7 days of storage, indicating that the fennel essential oil-incorporated alginate films effectively protected the fruits from oxidation and discoloration. 

Keywords


Alginate; biopolymer; Edible Film; Fennel Essential oil;Fresh-cut Apple

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References


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