Assessment of synergistic effects of ultrasonication, ozonation and their combination with aloe vera active edible coating containing spirulina and turmeric extracts on preservation of fresh-cut apples

Fresh-cut apples (FCA) are widely consumed due to their convenience and high nutritional value; however, their quality declines rapidly during storage due to enzymatic browning, microbial proliferation, oxidative reactions, and moisture loss. While edible coatings and non-thermal processing approach...

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Asıl Yazarlar:	Samran Khalid, Kashmala Chaudhary, Ahmed Fathy Ghazal, Abderrahmane Aït-Kaddour, Marwa Ezz El-Din Ibrahim, Rana Muhammad Aadil
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	Elsevier 2026-08-01
Seri Bilgileri:	Ultrasonics Sonochemistry
Konular:	Aloevera gel Active edible coating Non-thermal preservation Synergistic effect Quality retention Shelf-life extension
Online Erişim:	http://www.sciencedirect.com/science/article/pii/S1350417726001781
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