Journal of Food Processing and Preservation

ORIGINAL ARTICLE

Optimization of a new coating agar gel formulation using D-optimal mixture design and study its effects on fresh-cut apple slices along with cold storage

Hossam Elsayed Elawady

Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt

Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Writing - original draft, Writing - review & editing

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Yahia Ibrahem Sallam,

Yahia Ibrahem Sallam

Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt

Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Writing - review & editing

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Ekram Abd El-Salam Abd El-Salam,

Corresponding Author

Ekram Abd El-Salam Abd El-Salam

[email protected]

orcid.org/0000-0003-1144-1672

Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt

Correspondence

Ekram Abd El-Salam Abd El-Salam, Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.

Email: [email protected]

Contribution: Conceptualization, Data curation, Formal analysis, Methodology, Visualization, Writing - original draft, Writing - review & editing

Search for more papers by this author

Hossam Elsayed Elawady,

Hossam Elsayed Elawady

Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt

Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Writing - original draft, Writing - review & editing

Search for more papers by this author

Yahia Ibrahem Sallam,

Yahia Ibrahem Sallam

Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt

Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Writing - review & editing

Search for more papers by this author

Ekram Abd El-Salam Abd El-Salam,

Corresponding Author

Ekram Abd El-Salam Abd El-Salam

[email protected]

orcid.org/0000-0003-1144-1672

Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt

Correspondence

Ekram Abd El-Salam Abd El-Salam, Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.

Email: [email protected]

Contribution: Conceptualization, Data curation, Formal analysis, Methodology, Visualization, Writing - original draft, Writing - review & editing

Search for more papers by this author

First published: 04 December 2021

https://doi.org/10.1111/jfpp.16240

Citations: 4

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Abstract

The current work aimed to produce coating agar gel suitable for decoration purposes and investigate its ability to preserve quality characteristics of apple slices along with cold storage. Preliminary experiments followed by D-optimal mixture design were performed to study the effect of agar (X₁), glucose syrup (X₂), and sucrose (X₃) on the storage moduli (G′), loss moduli (G″), and complex viscosities (η*) of produced gels. The results indicate that the full cubic model adequately fitted the responses variances. The interaction regression coefficients indicate that either glucose syrup and agar (X₁X₂) or sucrose and agar (X₁X₃) were antagonistically interacted; however, glucose syrup, sucrose, and agar (X₁X₂X₃) were synergistically interacted. The optimal formula was obtained at 1% agar, 35.40% glucose syrup and 32.80% sucrose. Coating apple slices with optimally formulated gel significantly (p < .05) reduced their weight loss and maintained their firmness along the storage period. On the other hand, coated slices exhibited high browning indexes.

Practical applications

A new coating agar gel suitable for enhancing the appearance and shine of bakery products was developed. D-optimal mixture design was used to assess the individual and interactive effects of agar, glucose syrup and sucrose on the rheological properties of the studied gel formulas. Implementing the optimally formulated gel to coat apple slices decreased weight loss percentage and preserve the firmness of the coated slices along the storage period.

CONFLICT OF INTEREST

The authors have declared no conflicts of interest for this article.

Open Research

DATA AVAILABILITY STATEMENT

The raw/processed data required to reproduce these findings cannot be shared at this time as the data also forms part of an ongoing study.

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Optimization of a new coating agar gel formulation using D-optimal mixture design and study its effects on fresh-cut apple slices along with cold storage

Abstract

Practical applications

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Optimization of a new coating agar gel formulation using D-optimal mixture design and study its effects on fresh-cut apple slices along with cold storage

Abstract

Practical applications

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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