Journal articles: 'Antioxident- edible oil preservation'

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Singla, Mohit, Sunil Pareek, Nishant Kumar, Narashans Alok Sagar, and Olaniyi Amos Fawole. "Chitosan-Cinnamon Oil Coating Maintains Quality and Extends Shelf Life of Ready-to-Use Pomegranate Arils under Low-Temperature Storage." Journal of Food Quality 2022 (July 9, 2022): 1–18. http://dx.doi.org/10.1155/2022/3404691.

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Different formulations of chitosan (1%, 2%, or 3%) with the incorporation of cinnamon oil (0.25% or 0.50%) were prepared for the preservation of pomegranate aril cv. Bhagwa. Six combinations of chitosan-cinnamon oil formulations along with one control (untreated) were applied to the freshly extracted arils using the dipping application method. All treatments were found to be effective in enhancing the shelf life, improving the postharvest characteristics, and reducing microbial populations on pomegranate arils during a 15-day storage period at 4 ± 1°C. The treated pomegranate arils exhibited excellent resistance to microbial decay, moisture loss, respiration rate, preservation of phenolics, flavonoids, and antioxidants activity, among other characteristics. Chitosan 2% + cinnamon oil 0.25% edible coating has a high potential to enhance the storage life and biochemical properties and reduce the microbial population of arils. This treatment recorded a higher total phenolic content (18%) and antioxidant activity (16%) than the control sample, respectively, at the end of storage. In addition, the treatment also helped to decrease the microbial activity by 45% compared to the control sample. The present investigation proposed an alternative method to prolong the shelf life of pomegranate arils during the 15 days of storage.

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De Bruno, Alessandra De, Antonio Gattuso, Davide Ritorto, Amalia Piscopo, and Marco Poiana. "Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries." Foods 12, no. 3 (January 20, 2023): 488. http://dx.doi.org/10.3390/foods12030488.

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In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit’s availability and shelf life while preserving its qualitative characteristics. In particular, the application of edible coatings enriched with a natural antioxidant to strawberries was evaluated for their physicochemical, microbial, and structural properties, during a storage period (up to 14 days) at refrigerated temperature. The experimental plan provided the formulation for edible coatings enriched with different concentrations of a natural antioxidant extract obtained from bergamot (Citrus bergamia Risso) pomace (1, 2.5, and 5%), bergamot essential oil (0.1% v/v and 0.2% v/v), and a synthetic antioxidant, butylated hydroxytoluene (BHT, 100 ppm). Moreover, a control test with untreated strawberries was considered. The enriched gum Arabic coatings provided good results related to the preservation of the qualitative parameters of the strawberries. The samples coated with the antioxidant extract (2.5%, sample D) and bergamot essential oil (0.1%, sample F) showed the best maintenance of the qualitative parameters after 14 days, showing lower decay rates (36% D and 27% F), good acceptability by consumers (between 5 and 6), and good retention of ascorbic acid (>30 mg 100 g−1).

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G. Al-Hashimi, Alaa, Altemimi B. Ammar, Lakshmanan G., Francesco Cacciola, and Naoufal Lakhssassi. "Development of a Millet Starch Edible Film Containing Clove Essential Oil." Foods 9, no. 2 (February 13, 2020): 184. http://dx.doi.org/10.3390/foods9020184.

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Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (w/w) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO (p < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including Escherichia coli, Pseudomonas aeruginosa, Enterobacter sp, Bacillus cereus, Staphylococcus aureus, and Trichoderma fungi. Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.

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Popović, Senka, Jovana Ugarković, Danijela Šuput, Nevena Hromiš, and Ranko Romanić. "A review of biopolymer films application for sustainable packaging of edible oils." Journal on Processing and Energy in Agriculture 25, no. 3 (2021): 106–9. http://dx.doi.org/10.5937/jpea25-31624.

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Lipid oxidation is a major cause of off-flavors and the loss of nutrients in fat-containing foods and oils. The prevention or retardation of those deteriorative reactions of oil during processing and storage is required. Commercially available synthetic packaging materials are causing serious environmental problems due to their non-degradability. To reduce environmental impacts associated with synthetic plastics, biopolymer materials have a great potential to be used instead. Further, biopolymers play an important role in food preservation because of their antioxidant and antimicrobial activities. The packing system is comprised of natural active materials that can improve the shelf life of oil-packed, minimize oxidation and improve mechanical, barrier and biological properties of biopolymer films. This paper aims to review currently available literature in the field of biopolymer materials application for packaging different types of edible oils.

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Passafiume, Roberta, Ilenia Tinebra, Raimondo Gaglio, Luca Settanni, Giuseppe Sortino, Alessio Allegra, and Vittorio Farina. "Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating." Coatings 12, no. 5 (May 12, 2022): 664. http://dx.doi.org/10.3390/coatings12050664.

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The mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± 1 °C and 80 ± 5% relative humidity. The neem plant (Azadirachta indica) has numerous antioxidant and antibacterial properties. Despite this, very few studies have been carried out on neem oil added to edible coatings (EC) to retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl2) and EC2 (hydroxypropyl methylcellulose + CaCl2 + neem oil), both compared with an untreated sample (control). Physicochemical, microbial, proximate and sensory analyses were carried out. Neem oil reduced loss of firmness and colour, while hydroxypropyl methylcellulose and CaCl2 reduced normal cell degradation (weight loss and soluble solids content). Microbiological investigation showed that the EC2 inhibited the development of the main spoilage bacteria during the entire storage period, prolonging the preservation of fresh-cut fruits. The sensory analysis showed a rapid degradation after 5 d in the control sample, while the EC2 was the best.

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Ma, Yuan, Siqi Chen, Ping Liu, Yezheng He, Fang Chen, Yifan Cai, and Xianqin Yang. "Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films—Application to the Preservation of Mullet." Foods 12, no. 13 (June 29, 2023): 2542. http://dx.doi.org/10.3390/foods12132542.

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In this study, the addition of oregano oil chitosan nanoparticles (OEO-CSNPs) was conducted to enhance the comprehensive properties of gelatin films (GA), and the optimal addition ratio of nanoparticles was determined for its application in the preservation of mullet. Oregano oil chitosan nanoparticles were organically combined with gelatin at different concentrations (0%, 2%, 4%, 6% and 8%) to obtain oregano oil–chitosan nanoparticle–GA-based composite films (G/OEO-CSNPs), and thereafter G/OEO-CSNPs were characterized and investigated for their preservative effects on mullet. Subsequent analysis revealed that OEO-CSNPs were uniformly dispersed in the GA matrix, and that G/OEO-CSNPs had significantly improved mechanical ability, UV-visible light blocking performance and thermal stability. Furthermore, the nanoparticles exhibited excellent antioxidant and antibacterial properties, and they improved the films’ suitability as edible packaging. The attributes of the G/OEO-CSNPs were optimized, the films had the strongest radical scavenging and lowest water solubility, and electron microscopy also showed nanoparticle penetration into the polymer when the concentration of OEO-CSNPs was 6% (thickness = 0.092 ± 0.001, TS = 47.62 ± 0.37, E = 4.06 ± 0.17, water solubility = 48.00 ± 1.11). Furthermore, the GA-based composite film containing 6% OEO-CSNPs was able to inhibit microbial growth, slow fat decomposition and protein oxidation, reduce endogenous enzyme activity, and delay the spoilage of mullet during the refrigeration process, all of which indicate its excellent potential for meat preservation application.

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Arrubla Vélez, Juan Pablo, Gloria Edith Guerrero Álvarez, María Camila Vargas Soto, Nathalia Cardona Hurtado, Magda Ivóne Pinzón, and Cristian Camilo Villa. "Aloe Vera Gel Edible Coating for Shelf Life and Antioxidant Proprieties Preservation of Andean Blackberry." Processes 9, no. 6 (June 4, 2021): 999. http://dx.doi.org/10.3390/pr9060999.

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Andean blackberry is cultivated in Colombia due to its national and international commercial importance, in addition to its flavour and high nutritional value. Due to its physicochemical, morphological, and physiological characteristics, it constitutes one of the most unstable fruits in the Colombian fruit and vegetable supply chain, thereby generating economic losses. In this study, a polymer-based coating of Aloe vera and essential oil was designed, and its influence on the shelf life of Andean blackberry stored at 4 °C was studied. Once the appropriate composition was established according to the experimental design, Andean blackberries’ physicochemical parameters, the content of total phenols, and antioxidant activity were monitored over 19 days. The total soluble solids present a change between 5.2 and 5.6° Brix and 5.2 and 7.2° Brix for coated and uncoated fruits between 1 and 19 days, respectively. The coated fruits presented a lower loss compared to the uncoated fruits and the total phenol content presented a higher concentration on day 19 in the coated fruits (412.71 ± 37.5 mg Gallic Acid Equivalents L−1 sample). The coating enabled an increase in the shelf life of the blackberries, from 4 to 19 days, while preserving the physicochemical properties of the fruits. Therefore, the application of coating as a method for the post-harvest preservation of Andean blackberries represents a low-cost, easily available strategy.

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Bozkurt, Semra, Özgül Altay, Mehmet Koç, and Figen Kaymak Ertekin. "Gıda Sistemlerinde Yenilebilir Filmler ve Kaplamalar." Turkish Journal of Agriculture - Food Science and Technology 11, no. 1 (January 31, 2023): 1–9. http://dx.doi.org/10.24925/turjaf.v11i1.1-9.5196.

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Reducing the negative effects of synthetic packaging on the environment and increasing consumer demands for the natural preservation of food has pioneered the search for alternative methods in this field. Edible films and coatings, one of the innovations in packaging technology, are used to extend the shelf life of foods and improve their quality by acting as a barrier against moisture, gas, oil, and flavor transmission. Different biopolymers such as protein, polysaccharides, and lipids are used in the production of edible films and coatings that are applied to the surface of foods as a thin layer or can be used as packaging material. In addition to these biopolymers, plasticizers, emulsifiers, antioxidants and antimicrobials can be used to improve the mechanical and functional properties of edible films and coatings. The method used to make the films, the type of coating material used, the type and concentration of plasticizer used, the drying process used during the film preparation stage, and environmental factors (temperature, relative humidity, pressure) all have an impact on the physical and mechanical properties of edible films or coatings. In this review article, the film materials used for edible films and coatings, film preparation methods, environmental and structural factors affecting the structure of the films were compiled together, and the effects of these factors on the quality properties of the films were evaluated. At the same time, the usage areas of edible films in food were also evaluated.

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Tzortzakis, Nikolaos, Panayiota Xylia, and Antonios Chrysargyris. "Sage Essential Oil Improves the Effectiveness of Aloe vera Gel on Postharvest Quality of Tomato Fruit." Agronomy 9, no. 10 (October 14, 2019): 635. http://dx.doi.org/10.3390/agronomy9100635.

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Edible coating is extensively applied for fresh produce preservation. In the present study, Aloe vera gel (AV) alone or combined with sage essential oil (EO; 0.1% or 0.5%) was used as fruit edible coating in tomatoes. Following treatments, tomatoes were stored at 11 °C and 90% relative humidity (RH) up to 14 days and analyzed for quality maintenance compared with uncoated fruits (control). Results showed that both AV and EO decreased decay symptoms with more pronounced effects on low EO concentration (i.e., 0.1%). The application of 10% of AV coating decreased fruit ethylene emission while EO (0.1% and 0.5%) application increased ethylene emission and respiration rates. AV coating decreased acidity, β-carotene, lycopene content and maintained fruit firmness. High levels of EO (0.5%) increased weight loss but decreased fruits’ redness, chroma, total soluble solids, acidity, β-carotene and lycopene content. Total phenolic content and antioxidants maintained or increased during storage when treated with AV and/or EO. Low levels of EO (0.1%) maintained or improved fruit quality characteristics during storage, and this was mirrored by the sensory evaluation preference (including the AV application) and quality related attributes.

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Salmas, Constantinos E., Aris E. Giannakas, Dimitrios Moschovas, Eleni Kollia, Stavros Georgopoulos, Christina Gioti, Areti Leontiou, et al. "Kiwi Fruits Preservation Using Novel Edible Active Coatings Based on Rich Thymol Halloysite Nanostructures and Chitosan/Polyvinyl Alcohol Gels." Gels 8, no. 12 (December 13, 2022): 823. http://dx.doi.org/10.3390/gels8120823.

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The concept of this study is the replacement of previous fossil-based techniques for food packaging and food shelf-life extension, with novel more green processes and materials following the spirit of circular economy and the global trend for environmentally positive fingerprints. A novel adsorption process to produce thymol-halloysite nanohybrids is presented in this work. The high dispersion of this thymol-halloysite nanostructure in chitosan biopolymer is one of the goals of this study. The incorporation of this biodegradable matrix with poly-vinyl-alcohol produced a very promising food-packaging film. Mechanical, water-oxygen barrier, antimicrobial, and antioxidant properties were measured. Transparency levels were also tested using a UV-vis instrument. Moreover, the developed films were tested in-vivo for the preservation and the extension of the shelf-life of kiwi fruits. In all cases, results indicated that the increased fraction of thymol from thyme oil significantly enhances the antimicrobial and antioxidant activity of the prepared chitosan-poly-vinyl- alcohol gel. The use of the halloysite increases the mechanical and water-oxygen barrier properties and leads to a control release process of thymol which extends the preservation and the shelf-life of kiwi fruits. Finally, the results indicated that the halloysite improves the properties of the chitosan/poly-vinyl-alcohol films, and the thymol makes them further advantageous.

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Hou, Chih-Yao, Sulfath Hakkim Hazeena, Shu-Ling Hsieh, Bao-Hong Li, Min-Hung Chen, Ping-Yu Wang, Bao-Qing Zheng, and Yu-Shen Liang. "Effect of D-Limonene Nanoemulsion Edible Film on Banana (Musa sapientum Linn.) Post-Harvest Preservation." Molecules 27, no. 19 (September 20, 2022): 6157. http://dx.doi.org/10.3390/molecules27196157.

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D-limonene (4-isopropenyl-1-methylcyclohexene) is an important compound in several citrus essential oils (such as orange, lemon, tangerine, lime, and grapefruit). It has been used as a flavoring agent and as a food preservative agent, with generally recognized as safe (GRAS) status. D-limonene has been well-studied for its anti-inflammatory, antioxidant, anti-cancer, and antibacterial properties. The antibacterial activity of D-limonene against food-borne pathogens was investigated in this study by preparing a D-limonene nanoemulsion. The D-limonene solution and nanoemulsion have been prepared in six concentrations, 0.04%, 0.08%, 0.1%, 0.2%, 0.4%, and 0.8% (v/v), respectively, and the antibacterial activity was tested against four food-borne pathogens (Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica, and Escherichia coli). The results showed that the D-limonene nanoemulsion had good nanoscale and overall particle size uniformity, and its particle size was about 3~5 nm. It has been found that the D-limonene solution and nanoemulsion have a minimal inhibitory concentration of 0.336 mg/mL, and that they could inhibit the growth of microorganisms efficiently. The data indicate that the D-limonene nanoemulsion has more antibacterial ability against microorganisms than the D-limonene essential oil. After bananas are treated with 1.0% and 1.5% D-limonene nanoemulsion coatings, the water loss of the bananas during storage and the percentage of weight loss are reduced, which can inhibit the activity of pectinase. The application of a biocoating provides a good degree of antibacterial activity and air and moisture barrier properties, which help with extending the shelf life of bananas.

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Martínez, Keydis, Marta Ortiz, Alberto Albis, Clara Gilma Gutiérrez Castañeda, Mayra Valencia, and Carlos Grande Tovar. "The Effect of Edible Chitosan Coatings Incorporated with Thymus capitatus Essential Oil on the Shelf-Life of Strawberry (Fragaria x ananassa) during Cold Storage." Biomolecules 8, no. 4 (November 21, 2018): 155. http://dx.doi.org/10.3390/biom8040155.

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The strawberry is a fruit appreciated in the food industry for its high content of bioactive compounds. However, it is considered a highly perishable fruit, generally attacked by pests of phytopathogenic origin, which decreases its shelf-life. Normally, to diminish the losses caused by pathogenic microbes, coatings of polysaccharides in combination with natural products like essential oils are applied. In this work, we describe the effect of edible coatings from chitosan (CT) incorporating Thymus capitatus essential oil (TCEO), applied to strawberries stored under refrigeration conditions (5 ± 0.5 °C). Different concentrations of TCEO were applied to chitosan coatings, with different effects on the physical and microbiological properties of the strawberries. All the products had greater acceptance and quality than the controls, being more effective those with essential oil incorporation. It is noteworthy that all the essential oil treatments lead to an increase in the shelf-life of strawberries of up to 15 days. Scanning electron microscopy (SEM) analysis of the microstructure showed a decrease in compactness with TCEO introduction, but without compromising food preservation after 15 days. In addition, treated strawberries delayed the loss of physicochemical and antioxidant properties, due to protection against the microbial development of aerobic mesophylls, molds, and yeasts.

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Xylia, Panayiota, Antonios Chrysargyris, and Nikolaos Tzortzakis. "The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation." Foods 10, no. 3 (March 10, 2021): 575. http://dx.doi.org/10.3390/foods10030575.

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Increasing demands by consumers for fresh, nutritional, and convenient food has led to the increase of fresh-cut produce market. Nowadays, there is a turn towards the investigation of natural products (i.e., essential oils, organic acids, and edible coatings) in an effort to lower the usage of chemical synthetic compounds (i.e., chlorine) as postharvest sanitizers. The aim of the present study was to assess the effectiveness of Origanum majorana essential oil (EO), ascorbic acid (AA), chitosan, and their combinations on quality attributes of fresh-cut lettuce stored for six days at 7 °C. When applied, Chitosan+AA resulted to a less acceptable product (visual quality and aroma), while the application of marjoram EO was able to preserve the visual quality of fresh-cut lettuce and at the same time resulted in a pleasant aroma. The application of EO+AA and Chitosan+AA increased total phenolics and antioxidant levels of fresh-cut lettuce on the fourth and sixth day of storage. The EO and EO+AA increased damage index (hydrogen peroxide and lipid peroxidation) of fresh-cut lettuce, while at the same time these treatments decreased the activity of enzymes related with plant tissue browning (i.e., peroxidase activity and polyphenol oxidase). Chitosan decreased total valuable counts and yeasts and molds counts on the sixth day of storage, while EO, AA, EO+Chitosan, and Chitosan+AA decreased yeasts and molds after four days of application. The findings of the present work indicating that the combination of marjoram EO, AA, and chitosan could be considered further as alternative means for fresh-cut produce preservation.

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Gómez-Contreras, Paula, Kelly J. Figueroa-Lopez, Joaquín Hernández-Fernández, Misael Cortés Rodríguez, and Rodrigo Ortega-Toro. "Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation." Applied Sciences 11, no. 22 (November 22, 2021): 11057. http://dx.doi.org/10.3390/app112211057.

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Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food. Therefore, the objective of this work was to develop a coating based on yam (Dioscorea rotundata L.) starch-containing lime, fennel, and lavender essential oils to extend the shelf life of strawberries (Fragaria vesca l.). The tensile properties, barrier properties (water vapour permeability (WVP) and oxygen permeability (OP)), moisture content, water-solubility, absorption capacity, water contact angle, optical properties, the antioxidant activity of the resultant starch-based coatings were evaluated. After that, the active properties of the coatings were assessed on strawberries inoculated with Aspergillus niger during 14 days of storage at 25 °C. The results showed that the incorporation of essential oils improved the elongation and WVP and provided antioxidant capacity and antimicrobial activity in the films. In particular, the essential oil of lime showed higher antioxidant activity. This fact caused the unwanted modification of other properties, such as the decrease in tensile strength, elastic modulus and increase in OP. The present study revealed the potential use of lime, fennel, and lavender essential oils incorporated into a polymeric yam starch matrix to produce biodegradable active films (antioxidant and antimicrobial). Obtained films showed to be a viable alternative to increase the shelf life of strawberries and protect them against Aspergillus niger.

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Rehman, Rabia, Asma Raza, and Liviu Mitu. "Evaluation of Antioxidant Prospective of Diospyros malabarica Methanolic Extract for Improving Oxidative Stability of Mustard Oil." Revista de Chimie 71, no. 8 (August 31, 2020): 183–94. http://dx.doi.org/10.37358/rc.20.8.8292.

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Antioxidants are substances which inhibit auto-oxidation of oils and fats by donating an atom of hydrogen to free radicals produced in the initial stages of autooxidation. In the course of the past two decades, a lot of work is done on application of natural plants extracts as preservative in edible oils due to the drift towards reducing the use of synthetic food additives. The aim of this research project was to estimate antioxidant efficacy of pharmaceutical plant species of Pakistan origin famous as �Gaab tree� (Diospyros malabarica), in local language and its use as a stabilizing agent for mustard oil. To carry out this study, its fruit and leaves methanolic extracts were prepared and their antioxidant efficiencies were analyzed by means of various tests like: TPC, TFC, TAC. They were found to be enriched with potential antioxidants. For finding antioxidant potential, DPPH, ABTS, FRAP analysis and a-carotene bleaching tests were also carried out. Results indicated their oxidative potentials were similar to synthetic antioxidants, like: BHA and BHT. So these extracts can be used as natural stabilizers, like synthetic one, for minimizing the use of synthetic chemicals for food storage.

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Zio, Souleymane, Bakary Tarnagda, Flibert Guira, Driss Elothmani, Dominique Le Meurlay, Vanessa Lancon Verdier, Pierre Picouet, and Aly Savadogo. "Study on antioxidant activity of crude peanut oils and refined cottonseed oils from Burkina Faso." AIMS Agriculture and Food 6, no. 4 (2021): 920–31. http://dx.doi.org/10.3934/agrfood.2021055.

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<abstract> <p>Vegetable oils are among the foodstuffs produced and consumed in abundance by the population in Burkina Faso. These edible oils are nutrient sources for health. However, the oxidation of edible oils is a phenomenon that leads to their degradation. Hence, the objectives of this study were to determine the antioxidants compounds, to evaluate the antioxidant activity of vegetable oils produced in Burkina Faso and to propose good manufacturing practices. Thus, 32 samples of crude peanut oils and refined cottonseed oils were analyzed. α-Tocopherol was determined by High performance liquid chromatography (HPLC), total phenolic compounds and DPPH by spectrophotometry. The α-tocopherol averages are 10.89 and 56.44 mg/100 g for peanut oils and cottonseed oils, respectively (<italic>p</italic> < 0.05). For total phenolic compounds, the averages are 2.91 and 0.64 mg/100 g of gallic acid equivalent for peanut oils and cottonseed oils, respectively (<italic>p</italic> < 0.05). The inhibition percentages are respectively 17.97% and 5.58% (<italic>p</italic> < 0.05) for peanut oils and cottonseed oils. For antioxidant activity, the averages are 0.81 and 0.27 mg trolox/100 g for peanut oils and cottonseed oils, respectively (<italic>p</italic> < 0.05). Cottonseed oils have the highest levels of α-tocopherol while peanut oils have high levels of total phenolic compounds and antioxidant activity. Vegetable oils contain acceptable levels of α-tocopherol and total phenolic compounds for their oxidative stability and health benefits for the consumer. However, the levels of biomolecules will be higher if production and preservation conditions are improved and controlled. The results could be used for future recommendations about human feeding programs in Burkina Faso.</p> </abstract>

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Vidács, Anita. "Antibacterial effect of edible coatings with essential oil." Analecta Technica Szegedinensia 16, no. 1 (August 5, 2022): 71–76. http://dx.doi.org/10.14232/analecta.2022.1.71-76.

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Food preservation technologies are a continuously renewed area because of industrial and customer needs, social transformation and environmentally friendly processing and climate change. The shelf life of perishable food products must be extended with different technologies, for example using green methods like the edible coating (EC). EC is made from different biopolymers (chitosan, alginate, gelatine, agar), the effect can increase with using plant extracts. In this study, the effect of chitosan EC, chitosan EC+thyme essential oil (EO); effect of alginate EC, alginate EC+thyme EO was examined on fresh chicken breast having artificial contamination with Escherichia coli; Enterococcus faecalis, that the EC can extend the shelf life. The organoleptic quality of baked treated chicken breast was established also. Based on the result both EC can decrease the cell number (with 1-3 log CFU/g) on treated chicken breast and this antimicrobial effect was enhanced with thyme essential oil (3.2 µl/ml concentration). There was significant differences (p<0.05) between the two edible coatings. Alginate had better preservation effect, than chitosan. However, the thyme EO could increase the antimicrobial activity of chitosan in higher values, than the effect of alginate EC. In this experiment, the E. faecalis was more sensitive to treatment than the E. coli. In conclusion, the edible coating can be used as an alternative preservation technique and these combined with essential oils can extend the shelf life of chicken breast fillet.

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Zhang, Yun Bin, Jing Wen Wang, Juan Jiang, and Yue Xia Li. "Antimicrobial Activity of Soy Protein Isolate-Essential Oil Monomers Edible Composite Films for Chilled Pork Preservation." Advanced Materials Research 726-731 (August 2013): 638–41. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.638.

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Soy protein isolate (SPI)-essential oil monomers edible composite films were prepared by casting and solvent evaporation method. Films antibacterial activity and preservation effect on chilled pork were investigated. The results indicated that composite films showed significant inhibitory effect on the growth ofEscherichia coli,Staphylococcus aureus,Pseudomonasandyeast. And the antimicrobial activity of ﬁlms containing cinnamaldehyde was the highest. The films containing 6% essential oil monomers had better preservation effect on the meat samples compared with those without package or packed with single SPI edible films.

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Bitencourt, Raphaela Gabri, Arícia Mara Melo Possas, Geany Peruch Camilloto, Renato Souza Cruz, Caio Gomide Otoni, and Nilda de Fátima Ferreira Soares. "Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation." Ciência Rural 44, no. 6 (June 2014): 1119–25. http://dx.doi.org/10.1590/s0103-84782014000600027.

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The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint essential oil-containing coatings lessened psychrotrophic bacteria counts throughout storage. Counts of thermotolerant coliforms were not higher than 3.0MPN·g-1 in all treatments, whereas no Salmonella sp. was detected during the 6-day storage. Mint essential oil provided a strong flavor to the fruit, as shown by sensory evaluations.

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Ju, Jian, Yunfei Xie, Yahui Guo, Yuliang Cheng, He Qian, and Weirong Yao. "Application of edible coating with essential oil in food preservation." Critical Reviews in Food Science and Nutrition 59, no. 15 (December 30, 2018): 2467–80. http://dx.doi.org/10.1080/10408398.2018.1456402.

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Grosso, A. L., C. M. Asensio, V. Nepote, and N. R. Grosso. "Quality preservation of walnut kernels using edible coatings." Grasas y Aceites 69, no. 4 (October 5, 2018): 281. http://dx.doi.org/10.3989/gya.0350181.

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The objective of this work was to evaluate the performance of various edible coatings for preserving the quality of walnut kernels (W) during storage. Three edible coatings based on carboxymethyl cellulose (CMC), methyl cellulose (MC) and whey protein isolates (WP) were prepared. Coated and uncoated walnuts (WC) were stored for 210 days at room temperature (23±2 °C). After 210 days, WC presented the highest peroxide value (PV = 3.06 meqO2/kg), conjugated dienes (CD = 3.01) and trienes (CT = 0.31), pentanal, nonanal, hexanal, and decane, 5,6-bis (2,2-dimethylpropylidene) contents. Meanwhile, WMC showed the lowest PV (1.20 meqO2/kg), CD (2.26) and CT (0.17) and the lowest decrease in carotenoid content (0.60 mg/kg). The L* value measured in walnut oil decreased in all samples. MC, CMC and WP coatings showed protection on walnuts against the deterioration process. MC coating displayed the best performance.

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Lieu, My Dong, Nguyen Nhat Ha Ngo, Thuy Linh Lieu, Kim Thach Nguyen, and Thi Kim Thuy Dang. "THE EFFICACY OF COMBINED APPLICATION OF EDIBLE COATINGS AND ESSENTIAL OI IN MANGO PRESERVATION." Vietnam Journal of Science and Technology 56, no. 4 (August 6, 2018): 458. http://dx.doi.org/10.15625/2525-2518/56/4/10794.

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The aim of this study was to examine the effect of lemongrass oil (Cympopogon citratus), citronella oil (Cymbopogon winterianus) and cajeput oil (Melaleuca leucadendron) on Aspergillus niger by agar diffusion method. The selected oil was combined with the edible film (chitosan 1% w/v or alginate 1% w/v) and applied to preserve Cat Chu mango (infected by A. niger at105 spore/ml) in 14 days at 30oC. The result showed that essential oils against Aspergillus niger significantly in which lemongrass oil was the most effective inhibitor with a minimum inhibitory concentration (MIC) was 10 μl/mL as compared to MIC of java lemongrass and Melaleuca alternifolia, was 20 μl / mL. The result of the mango preservation showed that, all of the control samples were completely decayed after 10 days of storage while the shelf life of the coated samples was longer than 10 days. The essential oils at high concentrations (10-20 μl / ml) have a negative impact on mango preservation, made fruits bruised on the surface and rapidly decay. The also indicated that, alginate (1% w/v) combines with lemongrass oil (5 μl/mL) maintained the antifungal effect after 14 days of preservation

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Kong, Ianne, Pascal Degraeve, and Liew Phing Pui. "Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review." Foods 11, no. 4 (February 16, 2022): 555. http://dx.doi.org/10.3390/foods11040555.

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Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.

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Padilla T., Luis Gabriel, and Jorge Umberto Zurita V. "Assessment of wax coatings in postharvest preservation of the pea (Pisum sativum L.) var. Santa Isabel." Agronomía Colombiana 33, no. 1 (June 9, 2015): 84–91. http://dx.doi.org/10.15446/agron.colomb.v33n1.44543.

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<p>The ‘Santa Isabel’ pea is the most sown regional variety in Colombia. In order to evaluate the postharvest behavior of ‘Santa Isabel', an experiment was conducted that subjected fresh podded peas to different edible wax-coating treatments (Taowax verduras, Ceratec, Ceratec wwd (without washing or disinfection), castor oil, and mineral oil) and compared them to treatments with the non-edible wax Cerabrix grees or without waxing (control). The peas were stored in a growth chamber for 2 weeks at a temperature of 7±2ºC and a relative humidity of 70±8%. The coating of the pods significantly decreased the loss of fresh weight in the six treatments with coatings, as compared to the control (without coatings). The wax coatings that lost less water included Cerabrix grees (7.78%) and Taowax verduras (10.65%), as compared to the control (37.79%). The pH of the grains generally decreased during the 14 days of storage; however, after 10 days, the peas coated with Ceratec and Ceratec wwd again increased the pH of the grain. Furthermore, all of the coatings demonstrated a low incidence of pathogens in the pods, with the better results occurring in the non-edible Cerabrix grees and the edible Taowax verduras; the latter wax also had a good aroma, appearance, and color.</p>

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Wu, Chunhua, Liping Wang, Yaqin Hu, Shiguo Chen, Donghong Liu, and Xingqian Ye. "Edible coating from citrus essential oil-loaded nanoemulsions: physicochemical characterization and preservation performance." RSC Advances 6, no. 25 (2016): 20892–900. http://dx.doi.org/10.1039/c6ra00757k.

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Nemati, Vaez, Fataneh Hashempour-Baltork, Maryam Sadat Gharavi-Nakhjavani, Ehsan Feizollahi, Luís Marangoni Júnior, and Adel Mirza Alizadeh. "Application of a Whey Protein Edible Film Incorporated with Cumin Essential Oil in Cheese Preservation." Coatings 13, no. 8 (August 21, 2023): 1470. http://dx.doi.org/10.3390/coatings13081470.

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Iranian white cheese has a dynamic microbial load and moisture content of about 50%–60% and a short shelf-life (about 10 days). As a result, this research aimed to prolong the shelf-life of Iranian white cheese using an antimicrobial whey protein concentrate (WPC) edible coating enriched with 1 and 2% of cumin essential oil (CEO). The microbiological (total bacteria, lactic acid bacteria, and dairy-related pathogen risk), physicochemical (fat, protein, pH, titratable acidity, moisture, and total solid content), color, texture, organoleptic, and sensorial properties of the cheese samples were assessed during 28 days of storage at 4–5 °C. The integration of the WPC and the CEO reduced the moisture content of the films and improved their durability. The presence of the CEO significantly enhanced the mechanical attributes of the films, i.e., Young’s modulus and tensile strength. Cheese samples coated with WPC containing 1 and 2% CEO maintained the moisture content of the cheese samples, decreased the counts of Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli (EHEC) by 2 log after 28 days of storage. The yeast and mold count decreased from 4.6 log CFU·g−1 to 2.1 and 2 log CFU·g−1. The edible coating did not affect the color or texture of samples during the 28 days of storage. The sensory qualities of all samples were identical, demonstrating that the coating did not influence the curd cheese flavor. This study demonstrated that an edible coating made of WPC with the addition of CEO could effectively improve the shelf-life of Iranian white cheese, contribute to the development of a more sustainable manufacturing process, and increase its functional value.

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Šojić, Branislav, Sanja Milošević, Danica Savanović, Zoran Zeković, Vladimir Tomović, and Branimir Pavlić. "Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products." Molecules 28, no. 5 (March 1, 2023): 2293. http://dx.doi.org/10.3390/molecules28052293.

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Using food additives (e.g., preservatives, antioxidants) is one of the main methods for preserving meat and meat product quality (edible, sensory, and technological) during processing and storage. Conversely, they show negative health implications, so meat technology scientists are focusing on finding alternatives for these compounds. Terpenoid-rich extracts, including essential oils (EOs), are remarkable since they are generally marked as GRAS (generally recognized as safe) and have a wide ranging acceptance from consumers. EOs obtained by conventional or non-conventional methods possess different preservative potentials. Hence, the first goal of this review is to summarize the technical-technology characteristics of different procedures for terpenoid-rich extract recovery and their effects on the environment in order to obtain safe, highly valuable extracts for further application in the meat industry. Isolation and purification of terpenoids, as the main constituents of EOs, are essential due to their wide range of bioactivity and potential for utilization as natural food additives. Therefore, the second goal of this review is to summarize the antioxidant and antimicrobial potential of EOs and terpenoid-rich extracts obtained from different plant materials in meat and various meat products. The results of these investigations suggest that terpenoid-rich extracts, including EOs obtained from several spices and medicinal herbs (black pepper, caraway, Coreopsis tinctoria Nutt., coriander, garlic, oregano, sage, sweet basil, thyme, and winter savory) can be successfully used as natural antioxidants and antimicrobials in order to prolong the shelf-life of meat and processed meat products. These results could be encouraged for higher exploitation of EOs and terpenoid-rich extracts in the meat industry.

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Farooq, Muhammad, Elham Azadfar, Alexandru Rusu, Monica Trif, Mahmoud Kohneh Poushi, and Yunyang Wang. "Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum." Coatings 11, no. 6 (May 21, 2021): 618. http://dx.doi.org/10.3390/coatings11060618.

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Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.

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Alves, Kalinny de Araújo, Railene Hérica Carlos Rocha de Araújo, Agda Malany Forte de Oliveira, Fabricio Alves de Morais, Elny Alves Onias, Albert Einstein Mathias de Medeiros Teodosio, Ana Paula Nunes Ferreira, José Franciraldo de Lima, and George Alves Dias. "Nutraceutical coating composition for postharvest conservation of 'Paluma' guava." April 2020, no. 14(04):2020 (April 20, 2020): 649–53. http://dx.doi.org/10.21475/ajcs.20.14.04.p2264.

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This work assesses the influence of edible coating with nutraceutical properties on post-harvest conservation of guavas 'Paluma'. The experiment comprised of a completely randomized design with four replicates and three fruits per plot. Six treatments were applied combining different concentrations of agar and pomegranate seed oil (PS): T1: 1% agar and 0.1 mL/L PS oil; T2: 2% agar and 0.2 mL L-1 PS oil; T3: 3% agar and 0.3 mL L-1 PS oil; T4: 4% agar and 0.4 mL L-1 oil; T5: 5% agar and 0.5 mL L-1 oil; and T6: control (fruits without coating). After the immersion in treatment solutions, the guavas remained stored in an air-conditioned room for ten days at 10 °C and 40% RH. Fruits without coating (control) ripened faster than coated ones, so the treatments preserved fruit coloration. The treatments T4 and T5 provided the best preservation of peel color, suggesting slower ripening and maintenance of fruit quality, as their colors tended to green and opaque. The firmness of fruits without coating was decreased by 35.15% concerning the coated ones. Treatments T4 and T5 had the lowest loss of fresh mass. On the other hand, T5 showed the lowest soluble solids contents (SS)(13.46%). Titratable acidity (TA), SS/TA ratio, total sugars, and carotenoids were not affected by treatments. The edible coating with 4% of agar plus 0.4 mL L-1 of pomegranate seed oil promoted the best quality traits for the post-harvest preservation of the guavas 'Paluma'.

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Oliveira Filho, Josemar Gonçalves de, Guilherme da Cruz Silva, Fernanda Campos Alencar Oldoni, Marcela Miranda, Camila Florencio, Raissa Moret Duarte de Oliveira, Mariana de Paula Gomes, and Marcos David Ferreira. "Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation." Coatings 12, no. 11 (November 8, 2022): 1700. http://dx.doi.org/10.3390/coatings12111700.

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Papaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated with natural antimicrobial compounds. These coatings provide a barrier to gases and water vapor, in addition to improving mechanical properties, thereby delaying natural senescence and minimizing deterioration by phytopathogens during storage. The aim of this study was to investigate the preservation potential of papaya fruits treated with an edible coating based on an association between carnauba wax nanoemulsion (CWN) and Cymbopogon martinii essential oil (CEO). Coatings formulated with CWN and/or CEO were applied to papaya fruits, and resulted in late ripening during the 12-day storage period, without negatively affecting postharvest fruit quality parameters. The coatings reduced weight loss and maintained firmness, in addition to delaying changes in fruit color during storage. Coatings formulated with CWN + CEO were the most efficient formulations in reducing the incidence and severity of fruit rots during storage. CWN coatings incorporating CEO present additional functionalities in maintaining postharvest quality parameters of papaya fruits.

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Utami, Rohula, Rifka Ratna Annisa, Danar Praseptiangga, Asri Nursiwi, Ardhea Mustika Sari, Hasim Ashari, Imro’ah Ikarini, and Zainuri Hanif. "Effect of edible coating sodium alginate with addition of siam pontianak tangerine peel essential oil (Citrus suhuinensis cv Pontianak) on the physical quality of strawberries (Fragaria ananassa) during refrigeration temperature storage." IOP Conference Series: Earth and Environmental Science 1200, no. 1 (June 1, 2023): 012058. http://dx.doi.org/10.1088/1755-1315/1200/1/012058.

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Abstract Strawberry (Fragaria sp.) is a subtropical fruit from Chile, South America. Strawberries are liked because of their uniqueness, attractive colors and shapes, distinctive aroma, and fresh taste. Strawberries are a non-climacteric fruit that has a relatively short shelf life. Damage to horticultural products can be caused mechanically, physiologically, and microbiologically. The edible coating has been a popular preservation method in recent years because it effectively extends the post-harvest shelf life of fresh products such as soft-textured fruits. This research was conducted to determine the effect of the concentration of Siam Pontianak tangerine peel (Citrus suhuinensis cv Pontianak) essential oil which was incorporated into an edible coating based on sodium alginate on the quality of strawberries in terms of physical characteristics (colors, hardness, total dissolved solids, weight loss). The edible coating based on sodium alginate with different concentrations of Siam Pontianak tangerine peel essential oil significantly affected the quality of strawberries on all parameters, including color, hardness, total dissolved solids, and weight loss during refrigeration temperature storage.

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Gan, Yaping, and Yan Zhu. "Multi-Residue Analysis of Chemical Additives in Edible Vegetable Oils Using QuEChERS Extraction Method Followed by Supercritical Fluid Chromatography." Molecules 27, no. 5 (March 3, 2022): 1681. http://dx.doi.org/10.3390/molecules27051681.

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Since the quality and safety of food highly depend on its preservation and protection, the use of food packaging materials increases the risk of chemical contamination of the packaged food by migration. Herein, we focused on antioxidants, photoinitiators, UV absorbers and plasticizers which are extensive additives used in food packaging materials. In the present study, a rapid, simple, green and reliable method was developed and validated for the determination of twelve chemical additives in edible vegetable oils using SFC together with a modified QuEChERS procedure. Under the optimum conditions, twelve additives were separated within 10 min, and the consumption of the organic solvent was significantly reduced, which improved the environmentally friendliness. The performance of the developed method was evaluated. Good linearity (r > 0.999) was obtained in the range of 0.20–20.0 µg/mL and 0.50–20.0 µg/mL, respectively. The limits of detection and limits of quantification of the twelve additives in vegetable oils were 0.05–0.15 µg/mL and 0.15–0.50 µg/mL, respectively. Recoveries of all the chemical additives for the spiked samples were between 60.9% and 106.4%, with relative standard deviations (RSD) lower than 9.9%. The results demonstrated that the proposed method was efficient, reliable and robust for the routine analysis of additives in edible vegetable oils and can be an alternative to the multi-residue analysis of chemical additives for other packaged foods.

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Minh, Nguyen Phuoc. "Incorporation of turmeric oil into chitosan edible coating in preservation of rambutan fruit, Nephelium lappaceum." Journal of Entomological Research 44, no. 1 (2020): 179. http://dx.doi.org/10.5958/0974-4576.2020.00033.x.

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Valiathan, Sreejit, and K. A. Athmaselvi. "Gum arabic based composite edible coating on green chillies." International Agrophysics 32, no. 2 (April 1, 2018): 193–202. http://dx.doi.org/10.1515/intag-2017-0003.

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AbstractGreen chillies were coated with a composite edible coating composed of gum arabic (5%), glycerol (1%), thyme oil (0.5%) and tween 80 (0.05%) to preserve the freshness and quality of green chillies and thus reduce the cost of preservation. In the present work, the chillies were coated with the composite edible coating using the dipping method with three dipping times (1, 3 and 5 min). The physicochemical parameters of the coated and control chillies stored at room temperature (28±2ºC) were evaluated at regular intervals of storage. There was a significant difference (p≤0.05) in the physicochemical properties between the control chillies and coated chillies with 1, 3 and 5 min dipping times. The coated green chillies showed significantly (p≤0.05) lower weight loss, phenolic acid production, capsaicin production and significantly (p≤0.05) higher retention of ascorbic acid, total chlorophyll content, colour, firmness and better organoleptic properties. The composite edible coating of gum arabic and thyme oil with 3 min dipping was effective in preserving the desirable physico-chemical and organoleptic properties of the green chillies up to 12 days, compared to the uncoated chillies that had a shelf life of 6 days at room temperature.

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Alexandraki, Maria, George Valiakos, Athanasios Manouras, and Eleni Malissiova. "Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating." Processes 10, no. 11 (November 2, 2022): 2253. http://dx.doi.org/10.3390/pr10112253.

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In the present study, the effect of oregano essential oil, which is contained in xanthan gum and guar gum edible coating, was investigated in regard to its ability to assist with the preservation and the extension of the shelf life of minced beef meat when stored at 4 °C. Minced beef meat samples were coated with a mixture of xanthan gum and guar gum containing oregano essential oil at various levels (1–3%). The coated samples were compared with the control sample (uncoated) for bacteriological (i.e., total viable count, coliforms, and Enterobacteriaceae), physicochemical (pH), and sensorial properties (color and odor) on specific storage days (0, 3, 6, 9, and 12). There was greater microbial growth noted in the uncoated minced beef meat in comparison to the coated ones. Odor, color, and overall acceptability were significantly improved in the coated samples (p < 0.05). The chemical, bacteriological, and sensory analyses that were performed, evidenced the benefits that edible coating with oregano essential oil may have on the shelf life and quality of minced beef meat.

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Cui, Haiying, Mei Yang, Ce Shi, Changzhu Li, and Lin Lin. "Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation." Foods 11, no. 11 (May 24, 2022): 1535. http://dx.doi.org/10.3390/foods11111535.

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Salmon is prone to be contaminated by Vibrio parahaemolyticus (V. parahaemolyticus), leading to the deterioration of salmon quality and the occurrence of food-borne diseases. In this study, we aimed to develop a novel xanthan-gum-based edible coating embedded with nano-encapsulated Litsea cubeba essential oil (LC-EO) for salmon preservation at 4 °C. First, the results of the growth curves and scanning electron microscopy (SEM) showed that LC-EO displayed potent antibacterial activity against V. parahaemolyticus; the optimal concentration of LC-EO in the liposomes was 5 mg/mL, and the maximal encapsulation efficiency (EE) was 37.8%. The particle size, polydispersity coefficient (PDI), and zeta potential of the liposomes were 168.10 nm, 0.250, and −32.14 mV, respectively. The rheological test results of xanthan-gum-based edible coatings incorporating liposomes showed that the prepared coating was suitable for applying on food surfaces. The results in the challenge test at 4 °C demonstrated that the treatment of 1:3 (liposome: xanthan gum, v/v) coating performed the best preservative properties, the coating treatment delayed the oxidation of salmon, and controlled the growth of V. parahaemolyticus. These findings suggest that the coatings formulated in this study could be used as a promising approach to control V. parahaemolyticus contamination and maintain salmon quality.

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Charrouf, Zoubida, and Dominique Guillaume. "Argan Oil, Functional Food, and the Sustainable Development of the Argan Forest." Natural Product Communications 3, no. 2 (February 2008): 1934578X0800300. http://dx.doi.org/10.1177/1934578x0800300237.

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For years, in southwestern Morocco, the decline of the argan forest has been accompanied by the concomitant desert encroachment. Preservation of this forest by increasing the economic value of argan tree was proposed twenty years ago, but successful large scale production of certified, high quality argan oil, an edible oil introduced as a functional food, has only been recently achieved. Argan oil is now marketed in most developed countries, despite its elevated price, and protection of the argan forest is now seriously being considered. The aim of this work is to present the recent progress made in argan oil production, the ways explored to commercialize the oil extraction by-products, and recent attempts to use other argan tree parts as part of a long term aim to preserve the argan forest.

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Carpena, Maria, Bernabe Nuñez-Estevez, Anton Soria-Lopez, Paula Garcia-Oliveira, and Miguel A. Prieto. "Essential Oils and Their Application on Active Packaging Systems: A Review." Resources 10, no. 1 (January 17, 2021): 7. http://dx.doi.org/10.3390/resources10010007.

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The food industry is continuously evolving through the application of innovative tools and ingredients towards more effective, safe, natural and ecofriendly solutions to satisfy the demands of the costumers. In this context, natural sources (i.e., leaves, seeds, peels or unused pulp) can entail a valuable source of compounds, such as essential oils (EOs), with recognized antioxidant and antimicrobial properties that can be used as natural additives in packaging applications. The current trend is the incorporation of EOs into diverse kinds of biodegradable materials, such as edible films, thus developing active packaging systems with improved preservation properties that can offer benefits to both the food and packaging industry by reducing food waste and improving the management of packaging waste. EOs may be added into the packaging material as free or encapsulated molecules, where, especially this last option, has been revealed as very promising. The addition of these lipophilic compounds provides to the end-product various bioactivities of interest, which can eventually extend the shelf-life of the product by preventing food spoilage. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry. Recent knowledge and advances on this issue will be reviewed in the present work.

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Zhou, Wei, Yunxia He, Fei Liu, Liangkun Liao, Xiaobing Huang, Ruyi Li, Ying Zou, et al. "Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil: Characterization and application in mango preservation." Carbohydrate Polymers 256 (March 2021): 117579. http://dx.doi.org/10.1016/j.carbpol.2020.117579.

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Sapper, Mayra, Lluís Palou, María B. Pérez-Gago, and Amparo Chiralt. "Antifungal Starch–Gellan Edible Coatings with Thyme Essential Oil for the Postharvest Preservation of Apple and Persimmon." Coatings 9, no. 5 (May 24, 2019): 333. http://dx.doi.org/10.3390/coatings9050333.

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Starch–gellan (80:20) coating formulations were applied to apples and persimmons to analyse their effectiveness controlling the weight loss, respiration rate, fruit firmness, and fungal decay during postharvest. Thyme essential oil (EO) was incorporated (0.25 and 0.5 g per g of polymer) directly or encapsulated in lecithin to enhance antifungal action. Coatings did not reduce weight loss or firmness changes in apples, but they prevented water loss in persimmons. In contrast, no significant effect of the coatings was observed on the respiration rates and the respiration quotient of persimmons, whereas the respiration rates and quotient was increased in apples. On the other hand, the coatings without lecithin reduced the incidence and severity of black spot caused by Alternaria alternata in persimmons, regardless of the content of essential oil. Likewise, these reduced the severity of gray mold caused by Botrytis cinerea in apples. No positive effect of lecithin in coatings was observed on the postharvest quality and decay in either apples or persimmons, nor did EO exert antifungal action despite its proven effectiveness in in vitro tests.

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Xin, Ying, Chenhao Yang, Jiahao Zhang, and Lei Xiong. "Application of Whey Protein-Based Emulsion Coating Treatment in Fresh-Cut Apple Preservation." Foods 12, no. 6 (March 8, 2023): 1140. http://dx.doi.org/10.3390/foods12061140.

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Fresh-cut fruit requires an edible and water-resistant coating to remain fresh. This article investigated the effects of transglutaminase (TGase) and sunflower oil on the water-resistant characteristics, mechanical properties, and microstructure of a whey protein-based film. The whey protein-based emulsion coating’s preservation effect on fresh-cut apples was confirmed. According to the findings, sunflower oil (added at 1.5% w/w) could interact with β-lactoglobulin, α-lactoglobulin dimer, and β-lactoglobulin dimer to form emulsion droplets that are evenly dispersed throughout the protein film. This effect, combined with the covalent cross-linking of TGase, significantly improves the films’ microstructure, mechanical properties, and water resistance. However, too much and unevenly distributed sunflower oil (add 3% w/w) partially prevented the covalent cross-linking of TGase, reducing the elongation at the break of the composite film. In the fresh-cut apple storage experiment, the whey protein-based emulsion coating treatment significantly reduced the weight loss rate and browning index of fresh-cut apples by 26.55% and 46.39%, respectively. This was accomplished by the coating treatment significantly inhibiting the respiration rate increase, PPO and CAT activity enhancement, H2O2 production, and MDA accumulation. This research provides practical, technical, and theoretical guidance for the preservation of fresh-cut fruit.

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Mustafa, Irfan, Khairul Maghfirah Hasanah, Maulida Hikmaranti, and Johannes Marulitua Nainggolan. "Potensi Pengawetan Nano Edible Coating Kombinasi Gelatin Tulang Sapi dan Pektin Kulit Apel pada Kacang Tanah." Rona Teknik Pertanian 14, no. 1 (July 13, 2021): 26–37. http://dx.doi.org/10.17969/rtp.v14i1.18199.

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Abstrak. Kacang tanah sering ditumbuhi jamur A. flavus, sehingga perlu di awetkan melalui pengemasan edible coating. Potensi pengawetan nano edible coating yang efektif dapat diterapkan melalui teknik penyemprotan dan terbuat dari formulasi yang optimal seperti limbah organik berupa gelatin tulang sapi, pektin kulit apel, dan bahan antifungi berupa minyak essensial kunyit. Ekstraksi untuk mendapatkan gelatin tulang sapi dan pektin dari kulit apel secara maksimal menggunakan pelarut asam sitrat. Bagian tulang sapi yang tinggi gelatin yaitu tulang belikat dan memiliki kekuatan gel yang kuat sesuai standar GMIA dan kandungan protein yang tinggi dibandingkan gelatin komersial. Ekstraksi pektin kulit apel didapatkan hasil yang maksimal dengan pengeringan beku yang dilanjutkan pengayakan halus dan diekstraksi dengan asam sitrat, sehinga didapatkan produksi, metoksi, viskositas dan berat molekul pektin yang tinggi. Minyak essensial kunyit konsentrasi rendah dapat menghambat Alfatoksin dengan baik. Pembentukan nano partikel yang umum yaitu berbasis kitosan karena dapat mencapai ukuran partikel yang sesuai untuk pembuatan edible coating. Gelatin tulang sapi dan pektin kulit apel yang dikombinasikan dengan minyak essensial kunyit memiliki potensi yang baik untuk pembuatan edible coating. Kombinasi 2 bahan utama tersebut menghasilkan elongasi melebihi standar 50% sehingga lebih efektif.Preservation Potential of Nano Edible Coating Combination of Cattle Bone Gelatin and Apple Peel Pectin on PeanutsAbstract. Peanuts are often overgrown with A. flavus, so they need to be preserved through edible coating packaging. The effective preservation potential of nano edible coatings can be applied through spraying techniques that are made from optimal formulations of organic waste such as cattle bone gelatin, apple peel pectin, and antifungal ingredients such as turmeric essential oil. Extraction to obtain cattle bone gelatin and pectin from apple peel maximally using citric acid as solvent. Part of cattle bone that is high in gelatin is the scapula and has a strong gel strength according to GMIA standards and it also contains high protein compared to commercial gelatin. Extraction of apple peel pectin obtained maximum results by freeze-drying followed by fine sieving and extracted with citric acid, so that high pectin production, methoxy, viscosity, and molecular weight were obtained. Turmeric essential oil with low concentration can inhibit Aflatoxins well. The formation of common nanoparticles is based on chitosan because it can reach a suitable particle size for making edible coatings. Cattle bone gelatin and apple peel pectin combined with turmeric essential oil has good potential for the composition of edible coatings. The combination of these 2 main ingredients produces elongation exceeding the standard 50%, so it is more effective.

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Sharaf Eddin, Abdulhakim, and Reza Tahergorabi. "Efficacy of Sweet Potato Starch-Based Coating to Improve Quality and Safety of Hen Eggs during Storage." Coatings 9, no. 3 (March 22, 2019): 205. http://dx.doi.org/10.3390/coatings9030205.

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Egg deterioration occurs during storage time, which leads to quality loss. Thus, different preservations methods have been used to extend the shelf-life and maintain the safety of eggs. Edible coating materials based on biopolymers, such as starches and other renewable sources, have been used for different food products and been identified as an effective method of food preservation. In this study, eggs were coated with edible coatings prepared from sweet potato starch (SPS) and varying levels of thyme essential oil (TEO), including 0 (control), 2%, 4%, and 6%. The quality and safety of the coated and uncoated eggs during five weeks of storage at 25 °C were studied. The application of 4% TEO in SPS-based coatings maintained the quality and safety of eggs two weeks longer than non-coated eggs. This study showed that the SPS-TEO coating could be useful in extending the shelf life of eggs during storage time, by delaying changes in egg quality.

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Hafiz, MMH, MM Hossain, and MR Karim. "Physico-microbial investigation of mango (cv. Amrapali) under non-chemical preservation." Progressive Agriculture 29, no. 3 (September 27, 2018): 221–32. http://dx.doi.org/10.3329/pa.v29i3.40007.

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Enormous postharvest losses occur in mango at different points of postharvest storage in Bangladesh. Various detrimental chemicals are used in most cases to prevent the postharvest loss. Thus, non-chemical storage strategy has become a crying need to prevent the use of hazardous chemicals. So, this experiment was carried out on mango cv. Amrapalihaving five non-chemical postharvest treatments viz., Control, Perforated polyethylene bag, Unperforated polyethylene bag, Chitosan coating & Edible oil (soybean) coating under two storage conditions viz., Ambient condition & Refrigerated condition to point out suitable storage approach through the assessment of physico-microbialattributes. The experiment was laid out in a completely randomized design with three replications. Parameters investigated were total weight loss, peel colour, firmness, visual & other characteristics, disease incidence and disease severity. The results revealed significant influence on all the parameters by both of the factors. At 9 days after storage (DAS), minimum weight loss (1.56%) was recorded at unperforated polyethylene bag under refrigerated condition but maximum weight loss (17.08%) was in control under ambient condition. The perforated polyethylene bag under refrigerated condition showed the lowest peel colour score (1.00) at 9 DAS which give the hint of longer storage. The scores of firmness change were also the lowest in unperforated (1.00) and perforated polyethylene bag (1.05) at 9 DAS, respectively. There was no disease incidence and severity in any of the treatments under refrigerated condition whereas 100% disease incidence was noticed in the control under ambient condition at 9 DAS. At later stages of storage, off-flavor was developed in unperforated polyethylene bag due to anaerobic respiration. The fresh and edible pulp without any off-flavor was recorded up to 27 DAS in perforated polyethylene bag under refrigerated condition. Hence, the perforated polyethylene bag under refrigerated condition could be a promising storage strategy for mango. Progressive Agriculture 29 (3): 221-232, 2018

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Sara, Ghasemi, Haji Seyed Javadi Nasrin, Moradi Mehran, and Khosravi Darani Kianoush. "Application of zein antimicrobial edible film incorporating Zataria multiflora boiss essential oil for preservation of Iranian ultrafiltered Feta cheese." African Journal of Biotechnology 14, no. 24 (June 17, 2015): 2014–21. http://dx.doi.org/10.5897/ajb2014.13992.

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Oniyide, Temitope Julianah, Clement Olusola Ogidi, and Bamidele Juliet Akinyele. "Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from Dacryodes Edulis Seed." Acta Universitatis Cibiniensis. Series E: Food Technology 26, no. 1 (June 1, 2022): 55–68. http://dx.doi.org/10.2478/aucft-2022-0005.

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Abstract The bioactive compounds contributing to aroma and natural antimicrobial potential of oil from Dacryodes edulis seed can be harnessed in food industries as food preservatives. This study therefore, reveals the preservative effect and organoleptic property of meat and fish preserved with oil from D. edulis seed. Proximate and mineral analysis of oil were carried out using standard methods. Preservative quality of oil on fish and meat was investigated at 4°C and 37°C. Organoleptic property of preserved fish and meat was determined using trained panellists. Fat, protein, carbohydrates, crude fibre, ash and moisture content of oil from D. edulis seed are 55.7%, 18.7%, 10.8%, 7.1%, 4.6% and 3.1%, respectively. Potassium (106.5 µg/g) and phosphorous (102.5 µg/g) have the relatively highest values compared (p<0.05) to other minerals like zinc, iron, calcium, magnesium, and sodium. Better preservative property of oil was observed on fried fish and meat kept at 4°C with no microbial growth. The highest microbial load (3.95 × 106 cfu/g) occurred in fresh chicken coated with oil from D. edulis seed after 7 days of preservation. Fish and meat fried with oil from D. edulis seed were well accepted (9.00) than those fried with groundnut oil (3.50). Oil from D. edulis seed is an edible oil that can be utilized as alternative vegetable oil with natural preservatives and embedded nutrients.

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Bleoanca, Iulia, Andreea Lanciu, Livia Patrașcu, Alina Ceoromila, and Daniela Borda. "Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini." Membranes 12, no. 3 (March 15, 2022): 326. http://dx.doi.org/10.3390/membranes12030326.

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Edible coatings are important for horticulture crops preservation and reducing food waste. Application of edible coatings followed by low-temperature storage prolongs the storability, preserves quality, and decreases the overall postharvest losses. This study evaluated the efficacy of two nanoemulsions formulae containing thyme essential oil and whey proteins as coatings for zucchini, with the purpose of extending their shelf-life. The nanoemulsions were rheologically evaluated and the formula with guar and arabic gum mix stabilizer (S) showed a better capacity to restructure after strain compared to the formulae with Tween 20 (T). The S coating material had a better capacity to integrate nanoparticles compared to T. However, when applied on zucchini, T coating was more effective in reducing weight loss showing 16% weight loss compared to 21% in S, after 42 days. At the end of storage at 10 °C, the T-coated zucchini had better firmness (p < 0.05) compared with S and both coatings were superior to control (p < 0.05). POD (peroxidase) activity was high in peel at the end of storage when also CAT (catalase) showed a sudden increase. On the 42nd day of storage, the highest enzymes activity (CAT, POD, and APX (ascorbate peroxidase)) was present in the S-coated zucchini peel. The most abundant volatile in T coating was α-pinene and 4-carene in S. Sensory analysis showed that T coating delayed the appearance of senescence while S exhibited surface cracks.

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Park, Kyu Jin, Ji-Soo Lee, Hae Jee Jo, Eun Suh Kim, and Hyeon Gyu Lee. "Antimicrobial and indicator properties of edible film containing clove bud oil-loaded chitosan capsules and red cabbage for fish preservation." International Journal of Biological Macromolecules 196 (January 2022): 163–71. http://dx.doi.org/10.1016/j.ijbiomac.2021.12.027.

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Matiacevich, Silvia, Natalia Acevedo, and Daniel López. "Characterization of Edible Active Coating Based on Alginate-Thyme Oil-Propionic Acid for the Preservation of Fresh Chicken Breast Fillets." Journal of Food Processing and Preservation 39, no. 6 (July 7, 2015): 2792–801. http://dx.doi.org/10.1111/jfpp.12530.

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Golmohammadi, Abdollah, Mahsa Sadat Razavi, Mohammad Tahmasebi, Daniele Carullo, and Stefano Farris. "Cinnamon Essential-Oil-Loaded Fish Gelatin–Cellulose Nanocrystal Films Prepared under Acidic Conditions." Coatings 13, no. 8 (August 3, 2023): 1360. http://dx.doi.org/10.3390/coatings13081360.

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The aim of this study was to characterize films obtained from fish gelatin (GelA, 3% w/w), encapsulated with cinnamon essential oil (CEO, 0.03–0.48% v/w), and loaded with bacterial cellulose nanocrystals (BCNCs, 0.06% w/w) at pH = 3.5. CEO-GelA/BCNC films were prepared by casting, and thickness, light transmittance (TT) and haze (H), surface hydrophobicity, tensile properties, chemical composition, and water solubility (WS) thereof were assessed. All films displayed outstanding optical properties (TT > 89.4%), with haze slightly exceeding a 3% value only at the highest CEO loading within the nanoemulsion formulation. The CEO plasticizing effect increased the elongation at break (EAB, from 0.84% up to 3.79%) and decreased the tensile strength (TS, from 8.98 MPa down to 1.93 MPa). The FT-IR spectra of films revealed good interaction among nanoemulsion components via hydrogen bonding. The CEO hydrophobic nature negatively impacted the WS (from 52.08% down to 8.48%) of the films. The results of this work confirmed the possibility of producing packaging systems from renewable sources to be potentially used in the form of edible films/coatings for the preservation of water-sensitive food products, both vegan-based (fruits/vegetables) and animal-based (meat/seafood).

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Journal articles on the topic 'Antioxident- edible oil preservation'

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