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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Автори:	Samran Khalid, Kashmala Chaudhary, Ahmed Fathy Ghazal, Abderrahmane Aït-Kaddour, Marwa Ezz El-Din Ibrahim, Rana Muhammad Aadil
Формат:	Artigo
Мова:	Inglês
Опубліковано:	Elsevier 2026-08-01
Серія:	Ultrasonics Sonochemistry
Предмети:	Aloevera gel Active edible coating Non-thermal preservation Synergistic effect Quality retention Shelf-life extension
Онлайн доступ:	http://www.sciencedirect.com/science/article/pii/S1350417726001781
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