The effects of locust bean gum with turmeric, ginger and saffron on the shelf life of apple and banana samples

In this study, the coating material obtained by mixing locust bean gum (LBG) with ginger (Zingiber officinale), turmeric (Curcuma longa) and saffron (Crocus sativus) spices were applied in different quantities in order to increase the shelf lives of the fresh sliced apples and bananas. Texture profile analysis (TPA), color analysis, total phenolic content determination (DPPH) and pH of 16 sliced fresh apple and banana samples were carried out during 5 different sampling days (0, 1, 3, 5 and 7th). Because softening and enzymatic darkening were observed in the apple samples after the fifth day, results of the analysis of apple samples which were obtained after the fifth day of treatment did not take into consideration. In the analyses performed, better results were obtained in the apple sample coated with 1 g of ginger + 2 g of KBG than in the other apple samples. In the banana samples, 1 g of ginger + 2 g of KBG and 0.5g of saffron + 1 g of KBG coated samples were evaluated for 7 days. Other banana samples were not analyzed after 5 days due to the enzymatic darkening and softening. In the results obtained, it was determined that the coating with ginger locust bean gum was physically and chemically more effective on the sliced bananas than coating with saffron locust bean gum.