Physicochemical properties of vacuum packaged snake fruits in the presence of olive leave extract

A.N. Al-Baarri, F.P. Lestari, H.M. Wahda, Widayat, A.M. Legowo
2020 Food Research  
This research was done to investigate the effectiveness of the presence of olive leaf extract in vacuum packaging in maintaining the physicochemical properties of fresh-cut snake fruit under ambient temperature. The snake fruits were vacuum packaged in the presence of 3% (v/w) olive leave extract (OLE) and stored in room temperature for 8 days of storage. The physicochemical properties including color changes, firmness, and total dissolved solid (TDS) were observed. The results indicated that
more » ... dition olive leaves extract in vacuum packaging gave the best result by inhibiting color changes by declining in total color difference by 10.88, BI 5.08, absorbance 2.750 Ǻ declining in hardness by 14.61% and lowest TDS level. As an alternative method of storing fresh-cut snake fruit under ambient conditions, vacuum packaging containing olive leave extract can be used.
doi:10.26656/fr.2017.4(s1).s37 fatcat:wkn7x3wh7ve6bjjzfm7frvnj5u