Journal articles on the topic 'Edible Deterioration'
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Flores, Marcos, Victoria Avendaño, Jessica Bravo, Cristian Valdés, Oscar Forero-Doria, Vilma Quitral, Yesica Vilcanqui, and Jaime Ortiz-Viedma. "Edible Oil Parameters during Deterioration Processes." International Journal of Food Science 2021 (September 17, 2021): 1–16. http://dx.doi.org/10.1155/2021/7105170.
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With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.
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USUKI, Riichiro. "Thermal oxidative deterioration of edible oils." NIPPON SHOKUHIN KOGYO GAKKAISHI 34, no. 11 (1987): 771–78. http://dx.doi.org/10.3136/nskkk1962.34.11_771.
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Chemat, F., I. Grondin, A. Shum Cheong Sing, and J. Smadja. "Deterioration of edible oils during food processing by ultrasound." Ultrasonics Sonochemistry 11, no. 1 (January 2004): 13–15. http://dx.doi.org/10.1016/s1350-4177(03)00127-5.
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TOTANI, Nagao. "Thermal Deterioration of Edible Oil Used in Food Manufacturing Companies." Oleoscience 6, no. 10 (2006): 493–500. http://dx.doi.org/10.5650/oleoscience.6.493.
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Warkoyo, Warkoyo, Budi Rahardjo, Djagal Wiseso Marseno, and Joko Nugroho Wahyu Karyadi. "KINETIKA PERTUMBUHAN MIKROBIA DAN KEMUNDURAN MUTU BAKSO BERPELAPIS EDIBLE AKTIF BERBASIS PATI KIMPUL (Xanthosoma sagittifolium) PADA BERBAGAI KETEBALAN." Jurnal Agritech 35, no. 04 (November 25, 2015): 456. http://dx.doi.org/10.22146/agritech.9330.
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Quality deterioration of food material with active edible coated depends on product properties, environment andproperties of coating. Properties of coating are influenced by the type and amount of the basic constituent materials, plasticizers, and active coating ingredient. The objective of this research was to determine the kinetics of microbial growth, and quality deterioration of X. sagittifolium starch-based coated meatball with various thicknesses. The treatments tested in this study were thickness of edible coatings (0.43; 0.48; 0.53; 0.58 mm). Observation parameterswere the number of microbes (total microbial, and Pseudomonas aeruginosa), protein content, TVB-N, water losses, and texture. The results showed that active edible coatings thickness significantly affected of microbes number, and TVB-N, but did not affect protein content, water losses, and meatball texture. Microbial growth (TPC and P. aeruginosa)changed exponentially with the rate of increase of 0.049 to 0.055 per hour for TPC and from 0.071 to 0.075 per hour for P. aeruginosa or 0.026 per mm.hour times the thickness. TVB-N content changed linearly with the rate of increase of 0.132 to 0.153 mg/100g.hour or 0.206 mg/100g.mm.hour times the thickness. X. sagittifolium starch-based active edible coating with potassium sorbate as active ingredient and 0.43 mm coating thickness could prolong meatball shelf life up to 4 times longer than control.Keywords: Thickness of active edible coating, kinetics of quality deterioration ABSTRAKKemunduran mutu bahan pangan yang terlapisi pelapis edible aktif tergantung kepada sifat produk, kondisi lingkungan, dan karakter pelapis. Karakter pelapis dipengaruhi oleh jenis dan jumlah dari bahan dasar penyusun, plasticizer, dan bahan aktif yang digunakan. Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dankemunduran mutu bakso terlapisi edible aktif berbasis pati umbi kimpul (X. sagittifolium) dengan berbagai ketebalan. Perlakuan dalam penelitian ini adalah ketebalan pelapis edible yang berbeda (0,43; 0,48; 0,53; 0,58 mm). Parameter pengamatan meliputi jumlah mikrobia (total mikrobia dan Pseudomonas aeruginosa), kadar protein, TVB-N, susut bobot, dan tekstur. Hasil penelitian menunjukkan bahwa ketebalan pelapis edible aktif berpengaruh nyata terhadap populasi mikrobia, dan TVB-N, serta berpengaruh tidak nyata terhadap kadar protein, susut bobot, dan tekstur bakso. Pertumbuhan mikrobia (TPC dan P. aeruginosa) berubah secara eksponensial dengan laju peningkatan sebesar 0,049-0,055 per jam untuk TPC, dan 0,071-0,075 per jam untuk P. aeruginosa atau sebesar 0,026 per mm.jam kali ketebalan. Kadar TVB-N bakso berubah secara linier dengan laju peningkatan sebesar 0,132-0,153 mg/100g.jam atau sebesar 0,206 mg/100g.mm.jam kali ketebalan. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat dengan tebal 0,43 mm dapat meningkatkan umur simpan bakso sampai 4 kali lebih lama dibandingkan bakso tanpa pelapis.Kata kunci: Ketebalan pelapis edible aktif, kinetika kemunduran mutu
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Pedreiro, Sónia, Artur Figueirinha, Ana Sanches Silva, and Fernando Ramos. "Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application." Coatings 11, no. 11 (November 15, 2021): 1393. http://dx.doi.org/10.3390/coatings11111393.
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Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenolic compounds enriched plant extracts in edible films and coatings contribute to preventing food spoilage/deterioration and the extension of shelf life. This review is focused on edible films and coatings based on gums and starch. Special attention is given to bioactive edible films and coatings incorporating plant extracts enriched in phenolic compounds.
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SUZUKI, Toshihisa, Riichiro USUKI, and Takashi KANEDA. "The Role of Carotenoids in the Oxidative Deterioration of Edible Oils." Journal of Japan Oil Chemists' Society 38, no. 6 (1989): 486–91. http://dx.doi.org/10.5650/jos1956.38.486.
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Zhong, Yuanyuan, Shuting Dong, Yuan Cui, Xiaobo Dong, Huaide Xu, and Mei Li. "Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review." Foods 12, no. 1 (December 25, 2022): 103. http://dx.doi.org/10.3390/foods12010103.
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Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people’s consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and external factors affecting the postharvest quality deterioration of edible fungi, introduces the types of irradiation preservation technology and describes comprehensive advances in the effects of irradiation on shelf life, microbiology, organoleptic qualities, nutritional qualities (proteins, fats, sugars and vitamins) and enzymatic activities of edible fungi from different regions and of different species worldwide. This review uncovers that the postharvest quality decay of edible fungi is a complex process. The irradiation preservation of edible fungi is affected not only by the edible fungus itself and the storage environment but also by the radiation type, radiation dose and radiation source conditions. Future studies need to consider the combined application of irradiation and other novel technologies to further improve the preservation effect of edible fungi, in particular in the area of irradiation’s influence on the flavor of edible fungus.
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Memete, Adriana Ramona, Alin Cristian Teusdea, Adrian Vasile Timar, Adrian Nicolae Vuscan, Olimpia Smaranda Mintaș, Simona Cavalu, and Simona Ioana Vicas. "Effects of Different Edible Coatings on the Shelf Life of Fresh Black Mulberry Fruits (Morus nigra L.)." Agriculture 12, no. 7 (July 21, 2022): 1068. http://dx.doi.org/10.3390/agriculture12071068.
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The aim of this study was to evaluate the effects of edible coatings based on gelatine, oils (sunflower and coconut) and beeswax on the physicochemical properties, bioactive compounds (total phenols and monomeric anthocyanin content), antioxidant capacity (DPPH and FRAP assays were used) and sensorial attributes of mulberry fruits during a period of storage (0, 2, 5 and 8 days) at 4 °C. The results showed that, in all samples treated with edible films, the degree of firmness was higher and the deterioration weaker compared to the control at day 8 of storage. Edible coatings significantly reduced the rate of deterioration, in terms of total phenolics and anthocyanins, in mulberry fruits over time, and the gelatine-coated mulberry samples (G_Mn) exhibited the best results. In terms of the antioxidant capacity of the coated mulberry, after 5 and 8 days of storage, only the G_Mn samples maintained significantly high DPPH radical scavenging and FRAP values compared to control. Coating improved the sensorial attributes of the mulberry during storage, and gelatine-coated fruits recorded the highest score, followed by layer-by-layer samples (O+W_G_Mn). All edible coatings used to cover black mulberry in this study extended the shelf life of the fruits, while maintaining high levels of bioactive compounds and, consequently, high antioxidant capacity, along with improved sensory qualities, during cold storage.
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USUKI, Riichiro. "Estimation of oxidative deterioration of edible oils by measurement of ultraweak chemiluminescence." NIPPON SHOKUHIN KOGYO GAKKAISHI 32, no. 1 (1985): 74–81. http://dx.doi.org/10.3136/nskkk1962.32.74.
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Sharma, Ajay, Shivam Singh, Braj Mohan Kuiry, Himanshu, Kulveer Singh, and Shivani. "Cultivation and processing of edible mushrooms." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 17, no. 2 (June 15, 2021): 745–50. http://dx.doi.org/10.15740/has/ijas/17.2/745-750.
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This is a review paper of some writings or literatures which presents the edible mushroom cultivation and processing including types, production and its scenario. Mushroom is a fungus considered to be edible due to its high nutrition facts. It is a great source of vitamin D, some minerals and protein. In addition, due to short or quick growing, good prices and health benefits, it is popular amongst farmers and new entrepreneurs. Their spawns are produced carefully in healthy conditions and sown on a well prepared compost bed containing required nutrition for spawn. Harvesting starts 50 to 55 days after sowing and mushrooms are twisted in opposite directions for harvest. Their fleshy nature leads to deterioration if not consumed within some hours or refrigerated or not utilized for canning, pickling, drying etc. which are post harvesting processes.
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ESTININGTYAS, HENY RATRI, KAWIJI KAWIJI, and GODRAS JATI MANUHARA. "The application of maizena-edible film with addition of ginger extract as natural antioxidant in cow sausage coating." Biofarmasi Journal of Natural Product Biochemistry 10, no. 1 (February 6, 2012): 7–16. http://dx.doi.org/10.13057/biofar/f100102.
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Estiningtyas HR, Kawiji, Manuhara GJ. 2012. The application of maizena-edible film with addition of ginger extract as natural antioxidant in cow sausage coating. Biofarmasi 10: 7-16. The addition of ginger extract containing natural antioxidants into the edible coating sausage is expected to reduce the oxidative deterioration of lipid in sausage. The objectives of this study were to determine the concentration of ginger extract addition to edible coating sausage, to determine the effect of ginger extract addition to edible coating on the level of lipid damage in sausage during storage, and to determine the physical and mechanical characteristics of edible film which most preferred by panelists compared with control. This study consisted of five main stages, i.e. the preparation of ginger extract, making edible film solution, the application of edible film, the edible film application as sausage coating, the characterization of edible film. This study used a random complete design with two replications of making edible film for each treatment of ginger extract concentration and two replications of characteristic test of edible film. The obtained data were analyzed for variant, if there was difference then it was continued to be analyzed with Duncan's Multiple Range Test at 0.05 of significance level. Based on the test results conducted on the application of edible coating sausage (organoleptic test, loss weight test, and lipid oxidation test), it was determined that the best treatment was the addition of 10% ginger extract on edible coating sausage. The edible film with 10% ginger extract addition was selected for the physical and mechanical characteristics test. When it was compared with control (without the addition of ginger extract), the results showed no significant difference for all parameters, except the solubility test. The solubility of edible film with the addition of ginger extract was higher than control.
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Warkoyo, Warkoyo, Budi Rahardjo, Djagal Wiseso Marseno, and Joko Nugroho Wahyu Karyadi. "KINETIKA PERTUMBUHAN MIKROBIA DAN KEMUNDURAN MUTU BAKSO DAGING TERLAPISI PATI UMBI KIMPUL (Xanthosoma sagittifolium)YANG DIINKORPORASI KALIUM SORBAT." Jurnal Agritech 35, no. 01 (May 4, 2015): 61. http://dx.doi.org/10.22146/agritech.9420.
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The rapidity of microbial growth as damage agents indicates quality deterioration of food as its substrate. The presence of active coatings on the surface of the food material will affect to both of microbial growth rapidity and food quality deterioration. The objectives of this research were to determine the kinetics of microbial growth and quality deterioration of X. sagittifolium starch-based coated meatballs incorporated with potassium sorbate. Various potassium sorbate concentration onedible coatings were tested in the research. Observation parameters included the numberof microbes, protein content, TVB-N, weight losses, and texture. The results showed that the addition of potassium sorbate significantly affected the number of microbes, TVB-N, and texture. However, it did not significantly affect to the protein content and weight losses of meatballs. The number of microbes increased exponentially with the inhibitionrate of 0.101 times of potassium sorbate concentration, while TVB-N and the texture of meatballs changed linearly with the inhibition rate of 0.584 and 0.036 times of potassium sorbate concentration respectively. The active starch-based edible coatings with 0.6% potassium sorbate incorporated increased the shelf life of meatballs up to 4 days, while themeatballs without coating only lasted less than 1 day.Keywords: Active edible coating, microbial growth kinetics, potassium sorbate ABSTRAKKecepatan pertumbuhan mikrobia sebagai agen kerusakan dapat mengindikasikan kemunduran mutupangan sebagai substratnya. Adanya pelapis aktif pada permukaan bahan makanan akan mempengaruhi keduanya.Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dan kemunduran mutu bakso terlapisi pati umbi kimpul (X. sagittifolium) yang diinkorporasi kalium sorbat. Perlakuan yang dicoba dalam penelitian ini adalah konsentrasi kalium sorbat yang berbeda pada pelapis edible. Parameter pengamatan meliputi jumlah mikrobia, kadar protein, TVB-N, susut berat, dan tekstur.Hasil penelitian menunjukkan bahwa penambahan kalium sorbat berpengaruh nyata terhadap jumlah mikrobia, TVB-N, dan tekstur, serta berpengaruh tidak nyata terhadap kadar protein dan susut berat bakso. Jumlah mikrobia meningkat secara eksponensial dengan laju penghambatan 0,101 kali konsentrasi kalium sorbat, sementara TVB-N, dan tekstur bakso berubah secara linier dengan laju penghambatan masing-masing sebesar 0,584dan 0,036 kali konsentrasi kalium sorbat. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat 0,6% dapat meningkatkan umur simpan bakso sampai 4 hari, sementara bakso tanpa pelapis hanya bertahan kurang dari 1 hari.Kata kunci: Pelapis edible aktif, kinetika pertumbuhan mikrobia, kalium sorbat
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Rojas-Argudo, C., M. B. Pérez-Gago, and M. A. del Río. "Postharvest Quality of Coated Cherries cv. ‘Burlat’ as Affected by Coating Composition and Solids Content." Food Science and Technology International 11, no. 6 (December 2005): 417–24. http://dx.doi.org/10.1177/1082013205060180.
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The aim of this work was to study the effect of edible composite coating with different hydrophobic/hydrophilic ratio and solids content (SC) to improve storability of fresh cherries. Cherries cv. Burlat were coated with four edible composite coatings based on locust bean gum (LBG), shellac and beeswax. Three coatings differed on the hydrophobic/hydrophilic ratio (75/25, 50/50 and 25/75) and were applied at constant SC (1.75%). Whereas, one coating was applied at 3.50% SC, maintaining the hydrophobic/hydrophilic ratio at 75/25. Quality was assessed during storage at 1°C up to 11 days followed by 1 day at 20°C. Increasing coating hydrophobicity decreased weight and firmness loss of cherries during storage. Increasing SC did not improve weight and firmness loss, but it increased deterioration index. In general, no benefits were achieved in colour and titratable acidity retention as a result of coating application. Major benefits by coating application were found in weight, firmness and deterioration index. The application of the most hydrophobic solution at 1.75% of SC prolonged the storability of the cherries.
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Mpuchane, S., B. A. Gashe, J. Allotey, B. Siame, G. Teferra, and M. Ditlhogo. "Quality deterioration of phane, the edible caterpillar of an emperor moth Imbrasia belina." Food Control 11, no. 6 (December 2000): 453–58. http://dx.doi.org/10.1016/s0956-7135(00)00010-4.
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Sahraee, Samar, Jafar M. Milani, Joe M. Regenstein, and Hossein Samadi Kafil. "Protection of foods against oxidative deterioration using edible films and coatings: A review." Food Bioscience 32 (December 2019): 100451. http://dx.doi.org/10.1016/j.fbio.2019.100451.
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Liu, Wenru, Yong Shen, Na Li, Jun Mei, and Jing Xie. "Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage." Journal of Food Quality 2019 (September 2, 2019): 1–8. http://dx.doi.org/10.1155/2019/1715946.
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China is one of the largest producers of red pitaya in the world and responsible for disposal of the huge amount of peel generated as a waste. The objective of this research was to evaluate the effect of the addition of red pitaya peel extract (RPPE, 1.0%, 2.0%, or 3.0% (w/v)) and 0.1% ε-polylysine (ε-PL) to a fish gelatin edible coating on the preservation of deshelled crayfish (Procambarus clarkii) during refrigerated storage. The physicochemical and water migration of the samples were determined during 8-day storage. Deshelled crayfish packaged in edible coatings exhibited significantly (p<0.05) lower values for total volatile basic nitrogen (TVB-N), K value maintenance, and free amino acids (FAAs). This study shows that application of an edible coating incorporated with RPPE and ε-PL is an effective strategy in retarding the quality deterioration in deshelled crayfish during storage.
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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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Athmaselvi, K. A., P. Sumitha, and B. Revathy. "Development of Aloe vera based edible coating for tomato." International Agrophysics 27, no. 4 (December 1, 2013): 369–75. http://dx.doi.org/10.2478/intag-2013-0006.
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Abstract The effect of formulated Aloe vera based edible coating on mass loss, colour, firmness, pH, acidity, total soluble solid, ascorbic acid and lycopene on the coated tomato was investigated. The tomato in control showed a rapid deterioration with an estimated shelf life period of 19 days, based on the mass loss, colour changes, accelerated softening and ripening. On the contrary, the coating on tomatoes delayed the ripening and extended the shelf life up to 39 days. The physiological loss in weight was 7.6 and 15.1%, firmness was 36 and 46.2 N on 20th day for control and coated tomatoes, respectively. From the results, it was concluded that the use of Aloe vera based edible coating leads to increased tomato shelf-life.
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Medina-Jaramillo, Carolina, Carmen Quintero-Pimiento, Catalina Gómez-Hoyos, Robin Zuluaga-Gallego, and Alex López-Córdoba. "Alginate-Edible Coatings for Application on Wild Andean Blueberries (Vaccinium meridionale Swartz): Effect of the Addition of Nanofibrils Isolated from Cocoa By-Products." Polymers 12, no. 4 (April 5, 2020): 824. http://dx.doi.org/10.3390/polym12040824.
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Edible coatings and films are appealing strategies for the postharvest management of blueberries. In the current work, alginate and alginate/cellulose nanofibril (CNF) edible coatings crosslinked with calcium chloride were developed for application on Andean blueberry (a promissory wild blueberry). Cocoa by-products were valorized through the isolation of their CNFs, and these were incorporated in the edible coatings. Edible coating formulations were based on blends of alginate (2% w/v), CNFs (0%, 0.1%, or 0.3%), glycerol, and water. In addition, stand-alone films were prepared, and their light and water vapor barrier properties were studied before applying the coating on the fruit surface. The results show that the addition of CNFs caused a significant decrease in the transparency and the water vapor permeability of the alginate films. After applying on the Andean blueberry fruits, the alginate and alginate/CNF coatings enhanced the appearance and the firmness of the fruits. Moreover, they significantly reduced the respiration rate and the water loss of the Andean blueberries throughout the 21 days of refrigerated storage. Alginate and alginate/CNFs coatings may be considered a useful alternative for the delay of the postharvest deterioration of Andean blueberries.
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Udoh, Iniekong P., Clara I. Eleazar, Bryan O. Ogeneh, and Martin E. Ohanu. "Studies on Fungi Responsible for the Spoilage/Deterioration of Some Edible Fruits and Vegetables." Advances in Microbiology 05, no. 04 (2015): 285–90. http://dx.doi.org/10.4236/aim.2015.54027.
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Cao, Jun, Chuan Li, Rong Liu, Xiao-Ru Liu, Yawei Fan, and Ze-Yuan Deng. "Combined Application of Fluorescence Spectroscopy and Chemometrics Analysis in Oxidative Deterioration of Edible Oils." Food Analytical Methods 10, no. 3 (August 17, 2016): 649–58. http://dx.doi.org/10.1007/s12161-016-0587-2.
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Rofikoh, R., Y. S. Darmanto, and A. S. Fahmi. "Quality of gelatin from tilapia (Oreochromis niloticus) by-products and its effects as edible coating on fish sausage during chilled storage." IOP Conference Series: Earth and Environmental Science 919, no. 1 (November 1, 2021): 012034. http://dx.doi.org/10.1088/1755-1315/919/1/012034.
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Abstract Gelatin is a hydrolysed collagen that can be used as raw material for edible coatings to protect perishable foods such as fish sausage. This study aims to examine the quality of gelatin from tilapia by products (skin, scale, bone) and determine the best source of fish gelatin as edible coating on quality of tilapia sausage during chilled storage. The process of made skin gelatin was demineralized with acetic acid while scale and bone were demineralized by hydrochloric acid. Gelatin was examined for yield, gel strength, and viscosity. After edible coatings were applied to the sausages by dipping method, the sausages were stored in the refrigerator at ±5°C for 21 days. Quality deterioration of sausages during storage were measured by sensory value, moisture content, TPC, gel strength and color. The results showed that the highest gelatin yield was obtained from tilapia scales, which was 6.87% while the yield of skin and bone were 4.33% and 1.47% respectively. The best material for edible coating was bone gelatin with gel strength and viscosity which were 325 bloom and 7.10 cP respectively. The application of sausage, where the appearance and texture of sensory value were still acceptable until 21st days of storage. Sausages with edible coating from tilapia bone also showed the highest gel strength about 2514,99-3716,05 g.cm.
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Nur, B. M., Z. Zaidiyah, and F. Luthfi. "Characteristics of corn starch-based edible coating enriched with curry leaf extract on quality of the strawberry (Fragaria x ananassa Duch.)." IOP Conference Series: Earth and Environmental Science 922, no. 1 (November 1, 2021): 012065. http://dx.doi.org/10.1088/1755-1315/922/1/012065.
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Abstract Strawberry is one of the most popular tropical fruits in Indonesia. The fruit has a concise shelf life and quickly deterioration after harvesting due to mechanical injury, physiological disorders, water loss, fungal growth, and high respiration rates. Postharvest technology is one technique that can maintain fruit quality and extend shelf life, one of which is a coating technique called edible coating. The edible coating layer of corn starch with the addition of curry leaf extract has antibacterial activity that can inhibit the growth rate of microorganisms. This study aimed to determine the characteristics of the edible coating solution produced from corn starch with the addition of curry leaf extract to produce the best edible coating layer. This study used a factorial completely randomized design experimental method, which consisted of treatment with curry leaf extract concentration (8%, 10%, and 12%) and dipping time (4, 5, and 6 minutes) with three repetitions. The result showed a significant delay in weight loss and total dissolved solids in strawberries compared to the uncoated control strawberries. In addition, the edible coatings had positive results in organoleptic based on panelists’ acceptance of color, aroma, taste, texture, and overall. These findings suggest that using 8% curry leaf extract with 4 minutes dipping time could be favorable to extend the shelf-life and maintain the quality of strawberry fruit.
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Moeini, Arash, Parisa Pedram, Ehsan Fattahi, Pierfrancesco Cerruti, and Gabriella Santagata. "Edible Polymers and Secondary Bioactive Compounds for Food Packaging Applications: Antimicrobial, Mechanical, and Gas Barrier Properties." Polymers 14, no. 12 (June 13, 2022): 2395. http://dx.doi.org/10.3390/polym14122395.
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Edible polymers such as polysaccharides, proteins, and lipids are biodegradable and biocompatible materials applied as a thin layer to the surface of food or inside the package. They enhance food quality by prolonging its shelf-life and avoiding the deterioration phenomena caused by oxidation, humidity, and microbial activity. In order to improve the biopolymer performance, antimicrobial agents and plasticizers are also included in the formulation of the main compounds utilized for edible coating packages. Secondary natural compounds (SC) are molecules not essential for growth produced by some plants, fungi, and microorganisms. SC derived from plants and fungi have attracted much attention in the food packaging industry because of their natural antimicrobial and antioxidant activities and their effect on the biofilm’s mechanical properties. The antimicrobial and antioxidant activities inhibit pathogenic microorganism growth and protect food from oxidation. Furthermore, based on the biopolymer and SC used in the formulation, their specific mass ratio, the peculiar physical interaction occurring between their functional groups, and the experimental procedure adopted for edible coating preparation, the final properties as mechanical resistance and gas barrier properties can be opportunely modulated. This review summarizes the investigations on the antimicrobial, mechanical, and barrier properties of the secondary natural compounds employed in edible biopolymer-based systems used for food packaging materials.
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Alharaty, Ghaidaa, and Hosahalli S. Ramaswamy. "The Effect of Sodium Alginate-Calcium Chloride Coating on the Quality Parameters and Shelf Life of Strawberry Cut Fruits." Journal of Composites Science 4, no. 3 (August 21, 2020): 123. http://dx.doi.org/10.3390/jcs4030123.
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Strawberry fruits have a short shelf life after harvesting due the physiological factors that enhances ripening such as respiration and transpiration. Sensory properties including color, texture, odor, and flavor are the main factors that makes fresh produce appealing to consumers, and they change very rapidly upon harvest. For this reason, quality preservation is essential during post-harvest handling and storage of strawberry fruits. Quality deterioration rates are higher in strawberry fruit cuts due to the mechanical damage and the loss of their natural protective barriers, resulting in an increase in moisture loss, respiration rates, and the deterioration of their sensory properties. The effect of a sodium alginate-calcium chloride edible coating on quality preservation and shelf life extension of strawberry cut fruits stored at 4 °C was studied. Control samples had mold growth initiated after one week of storage at 4 °C, while the coated fruit samples had a mold free shelf life extension for up to 15 days. The sodium alginate-calcium chloride edible coating was effective in reducing respiration and transpiration rates and delayed the increase of the pH and soluble solid content. Furthermore, the coating delayed surface mold growth for up to 15 days and preserved the sensory properties of the cut fruits such as color and texture.
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Kozlu, Ali, and Yeşim Elmacı. "Aktif Bileşenler ile Zenginleştirilmiş Yenilebilir Film ve Kaplamaların Taze ve İşlem Görmüş Et ve Balık Ürünlerine Uygulanması." Turkish Journal of Agriculture - Food Science and Technology 9, no. 5 (May 26, 2021): 868–77. http://dx.doi.org/10.24925/turjaf.v9i5.868-877.4125.
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Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. In addition, edible film and coatings can act as carriers for active ingredients such as antimicrobials, antioxidants and flavorings. Edible film and coatings containing active ingredients are suitable for preservation of meat and fish products. These edible packaging treatments improve the storage time of meat and fish products by preventing moisture loss, retarding microbiological spoilage and restricting the growth of pathogenic microorganisms, slowing the oxidation of lipid, protein and pigment and extending the sensory acceptability of products. In this review, information was given about the applications of edible film and coatings enriched with active ingredients to meat, fish and derived products and the protective effect against microbial spoilage and oxidative deterioration and sensory quality losses occurring in these products during the storage period.
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Chen, Chuying, Zhengpeng Nie, Chunpeng Wan, and Jinyin Chen. "Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan." Biomolecules 9, no. 2 (January 28, 2019): 46. http://dx.doi.org/10.3390/biom9020046.
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Xinyu tangerine is a citrus fruit that has enjoyed great popularity in China for its fewer dregs and abundant nutrients. However, it is considered an easily perishable fruit that is vulnerable to various pathogenic fungal infections, especially by Penicillium italicum, which reduces its storage life and commercial value. Normally, to reduce the losses caused by fungal deterioration of harvested fruit, polysaccharide-based edible coating, containing natural antimicrobial agents (e.g. plant extracts), have been applied. In current study, we evaluated the effects of Ficus hirta Vahl. fruits extract (FFE)–incorporated chitosan (CS) edible coating on Xinyu tangerines during cold storage at 5 °C. The results showed FFE has efficacy as an antifungal against P. italicum in a dose-dependent manner in vivo, with an EC50 value of 12.543 mg·mL−1. It was found that the edible coating of FFE–CS exhibited a higher reduction of total soluble solid (TSS), titrable acid (TA), and ascorbic acid (AsA) content by reducing the fruit decay rate, weight loss, respiration rate, and malondialdehyde (MDA) content during cold storage at 5 °C. Moreover, the activities of protective enzyme such as superoxide dismutase (SOD), peroxidase (POD), and phenylalanine ammonia-lyase (PAL), which have been linked with reactive oxygen species (ROS) and the phenylpropanoid pathway, were higher in the FFE–CS-coated fruits. On the basis of these study results, the FFE–CS edible coating could reduce postharvest loss and enhance the storability of Xinyu tangerines due to the in vivo antifungal activity of FFE.
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Utama, Nafi Ananda, Iin Anggi Pranata, and Putrika Citta Pramesi. "Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barbata leaveas powder as edible coating." Advances in Horticultural Science 36, no. 2 (April 26, 2022): 135–44. http://dx.doi.org/10.36253/ahsc-12341.
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Indonesia is one of the major countries which contributes the world’s guava production. Guava var. Getas Merah is commonly found in Indonesia. Guava has a short shelf-life as it rapidly goes under postharvest ripening. This leads to a faster deterioration of physicochemical and sensorial properties of guava. A generally used method to extends shelf-life is by edible coating. In this study, a combination of alginate and Cyclea barbata leaves powder (CBLP) was investigated as a potential edible coating. The analysis of firmness, total soluble solids, total reducing sugar, total titratable acidity and organoleptic tests were conducted to evaluate the quality of guava fruits stored for 20 d at 14°C. A split plot design study was used and four different treatments with different CBLP concentrations were applied. The samples treated with 2% alginate and 0.8% CBLP showed the lowest total dissolved solids, total reducing sugar, and total titratable acidity. Moreover, the samples were reported with the highest score on color, taste, and texture parameters. The firmness test showed that samples treated with 2% alginate and 0.2% CBLP had the lowest firmness loss and highest score for aroma. In summary longer quality retention of guava fruits was found after the addition of CBLP in alginate-based edible coating.
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Tauferová, Alexandra, Zdeňka Javůrková, Matej Pospiech, Hana Koudelková Mikulášková, Karolína Těšíková, Dani Dordevic, Simona Dordevic, and Bohuslava Tremlová. "Nanoparticles and Plant By-Products for Edible Coatings Production: A Case Study with Zinc, Titanium, and Silver." Polymers 14, no. 14 (July 12, 2022): 2837. http://dx.doi.org/10.3390/polym14142837.
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For the development of functional edible packaging that will not lead to rejection by the consumer, it is needed to analyze the interactions between ingredients in the packaging matrix. The aim of this study was to develop edible chitosan-based coatings that have been enriched with red grape extracts, zinc, silver, and titanium nanoparticles. The organoleptic properties of the produced edible packaging were described by quantitative descriptive analysis and consumer acceptability was verified by hedonic analysis. By image analysis, color parameters in the CIELab system, opacity, Whiteness and Yellowness Index were described. The microstructure was described by scanning electron microscopy. The hedonic evaluation revealed that the addition of nanometals and their increasing concentration caused a deterioration in sample acceptability. The overall evaluation was higher than 5 in 50% of the samples containing nanometals. The addition of nanometals also caused statistically significant changes in L*, a*, and b* values. The sample transparency generally decreased with the increasing concentration of nanoparticle addition. Scanning electron microscopy showed, that the addition of nanometals does not disrupt the protective function of the packaging. From a sensory point of view, the addition of ZnO nanoparticles in concentrations of 0.05 and 0.2% appeared to be the most favorable of all nanometals.
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Paret, Mathews L., Roxana Cabos, B. A. Kratky, and Anne M. Alvarez. "Effect of Plant Essential Oils on Ralstonia solanacearum Race 4 and Bacterial Wilt of Edible Ginger." Plant Disease 94, no. 5 (May 2010): 521–27. http://dx.doi.org/10.1094/pdis-94-5-0521.
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Palmarosa (Cymbopogon martini), lemongrass (C. citratus), and eucalyptus (Eucalyptus globulus) oils were investigated for their effects on Ralstonia solanacearum race 4 and their potential use as biofumigants for reducing bacterial wilt disease of edible ginger (Zingiber officinale). Three concentrations of the oils (0.04, 0.07, and 0.14% vol/vol) were evaluated by culture amendment assays, epifluorescence microscopy, and studies in potting medium. In culture amendment assays with palmarosa and lemongrass oils at 0.04%, both oils significantly reduced the growth of the bacterium compared with the control, and at 0.07 and 0.14% they showed complete inhibition of bacterial growth. Epifluorescence microscopic observations showed cell deterioration in 95 to 100% of the cells at all concentrations of palmarosa and lemongrass oils, indicating its bactericidal properties. Eucalyptus oil treatments at 0.04 and 0.07% had bacteriostatic effects on the cells. The pathogen was not detected in R. solanacearum–infested potting medium after treatment with palmarosa and lemongrass oils at 0.07 and 0.14% in any of the experiments. Bacterial wilt incidence on edible ginger was significantly reduced when planted in essential oil–treated potting medium. None of the essential oil treatments reduced the growth or yield of edible ginger grown for 180 days in 5-liter pots.
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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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Li, Na, Yong Shen, Wenru Liu, Jun Mei, and Jing Xie. "Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage." Applied Sciences 8, no. 8 (August 17, 2018): 1391. http://dx.doi.org/10.3390/app8081391.
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Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T2 relaxation spectra showed three peaks representing bound water (T21), immobile water (T22), and free water (T23), respectively. pT22 accounted for the largest proportion of three types of water, followed by pT23. The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO2 + 30% N2) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.
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Ekrami, Mohammad, Negar Roshani-Dehlaghi, Ali Ekrami, Marzieh Shakouri, and Zahra Emam-Djomeh. "pH-Responsive Color Indicator of Saffron (Crocus sativus L.) Anthocyanin-Activated Salep Mucilage Edible Film for Real-Time Monitoring of Fish Fillet Freshness." Chemistry 4, no. 4 (October 20, 2022): 1360–81. http://dx.doi.org/10.3390/chemistry4040089.
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Researchers have been focusing increasingly on preparing innovative packaging films made from renewable and biodegradable materials in recent years. This research set out to fabricate and analyze pH-sensitive edible films based on salep mucilage combined with anthocyanin from saffron (Crocus sativus L.) (SAAs). A casting technique was developed with varying concentrations of SAAs (0, 2.5, 5, 7.5, and 10%v/v) pH-sensitive edible films. The surface morphology, physicochemical, barrier, and mechanical properties, as well as the pH sensitivity of films, were investigated. The results showed SAAs increased thickness, water solubility, moisture content, and oxygen permeability (O2P) up to 199.03 µm, 63.71%, 14.13%, and 47.73 (cm3 µm m−2 day−1 kPa−1), respectively, of the pH-sensitive salep mucilage edible indicator films. As expected, the SAAs concentration from 0% to 10%v/v decreased tensile strength, transparency, and contact angle to 11.94 MPa, 14.27%, and 54.02°, respectively. Although achieving the highest elongation at the break (108%) and the lowest water vapor permeability (WVP) (1.39 g s−1 m−1 Pa−1 × 10−11), the pH-sensitive edible indicator film containing 5 %v/v of SAAs showed the best results. An investigation of pH sensitivity revealed that the solution’s pH variation altered the SAAs color. When the pH was raised from 3 to 11, the SAAs’ color shifted from pink to brown. The SAAs-halochromic salep mucilage edible indicator film was employed as a label in an experiment to track the degradation of fish fillets stored at 4 °C, revealing that the halochromic indicator changed color from yellow to brown as the fish was stored. Our findings show that SAAs-loaded salep mucilage indicator films help monitor real-time food deterioration.
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Hamdi, Amin, Kolsoum Dalvand, Alireza Ghiasvand, and Nahid Heidari. "In-Situ Intercalating of Silica Nanospheres into Polypyrrole During Its Electropolymerization to Prepare a Sorbent for Headspace Microextraction of Aldehydes in Edible Oils." Acta Chimica Slovenica 69, no. 2 (June 15, 2022): 322–30. http://dx.doi.org/10.17344/acsi.2021.7178.
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The quality of edible oils is significantly affected by autoxidation of lipids, which alters their flavor and nutritional quality through production of toxic materials like aldehydes (an important class of oil deterioration markers). Herein, an amino-silica nanospheres/polypyrrole (ASNS/PPy) nanocomposite sorbent was synthesized and used as the fiber coating for headspace solid-phase microextraction (HS-SPME) of aldehydes in edible oils, followed by gas chromatography (GC) separation and determination. Amino-silica nanoparticles were prepared by an amended Stöber method and composited with polypyrrole during its electropolymerization on the surface of a platinized stainless-steel fiber. The synergy between in-situ electropolymerization and rough surface of the platinized metal substrate created a durable fiber coating with unique uniformity, cohesiveness, and adsorption properties. The synthesized nanocomposite was characterized using Fourier transform infrared spectroscopy and scanning electron microscopy techniques. The performance of the prepared fiber was optimized by investigating the affecting variables including extraction temperature and time, stirring rate, and desorption conditions. The obtained limits of detection for hexanal and heptanal in sunflower oil were 0.005-0.009 μg mL-1. The prepared fiber exhibited excellent repeatability and reproducibility with the intra-fiber and inter-fiber relative standard deviations in the ranges of 3.9–8.8% and 7.3–15.1%, respectively. The proposed HS-SPME-GC strategy was successfully applied for the analysis of aldehydes in commercial edible oil samples.
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Ghosal, Mitali, Premlata Kalwar, and Palash Mandal. "Deterioration of Antioxidant and Antidiabetic Activity of Seven Taruls Through Boiling." NBU Journal of Plant Sciences 8, no. 1 (2014): 71–81. http://dx.doi.org/10.55734/nbujps.2014.v08i01.009.
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The underground edible rhizomes and tubers are commonly known as "Taruls' in Darjeeling Himalaya and are mostly available during winter season. These vegetables are consumed as raw or processed through boiling for making them more palatable by local people of Darjeeling Himalaya. The methanolic extracts of raw and boiled (ten minutes) taruls were screened for their in vitro antioxidant potential by DPPH and ABTS' free-radicals, reducing power, metal chelating. nitric oxide, superoxide, hydroxyl radical scavenging capacity and anti-lipid peroxidation assays along with measuring in vitro antidiabetic activity by a-glucosidase and a-amylase inhibition. Our present study demonstrated that in majority of experimental assays, the performance of Dioscorea alata (ghar tarul) was best followed by Ipomoea batatas (red and white cultivar of sakarkanda) and D. hamiltonii (ban tarul), which showed stronger free-radical scavenging activity, high degree of different polyphenol content as well as antidiabetic capacity except for the iron-induced metal chelation where Sechium edule (squash-jara) was excellent performer. Therefore it can be stated that the extracts of different taruls might help in preventing or slowing the progress of various oxidative stress induced diseases. Our study also showed that in every antioxidant assays the scavenging activity reduced with boiling. As boiling decreases bioactive potency, it can be suggested that some alternative strategies should be developed during post-processing through which valuable phytochemicals of taruls might be preserved.
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Agustin, Selly Fidia, Ardhea Mustika Sari, and Lia Umi Khasanah. "EDIBLE COATING MINYAK ATSIRI KEMANGI (OCIMUM BASILICUM) PADA FILLET IKAN NILA (OREOCHROMIS NILOTICUS) SELAMA PENYIMPANAN DINGIN." Jurnal Teknologi Pertanian 21, no. 3 (December 14, 2020): 175–90. http://dx.doi.org/10.21776/ub.jtp.2020.021.03.4.
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ABSTRAK Fillet merupakan produk perikanan yang mudah mengalami kerusakan. Tujuan dari penelitian ini adalah mengetahui karakteristik minyak atsiri kemangi, dan edible film alginat dengan penambahan minyak atsiri kemangi, serta kemunduran mutu fillet ikan nila dengan aplikasi edible coating minyak atsiri kemangi selama penyimpanan dingin. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor yaitu konsentrasi minyak atsiri kemangi 0,5%, 1%, dan 1,5% pada suhu 4ºC. Data yang diperoleh dianalisis menggunakan one way ANOVA dan dilanjutkan dengan DMRT pada α 0,05 serta paired t-test pada α 0,05. Berdasarkan hasil karakterisasi minyak atsiri kemangi dapat diketahui rendemen minyak atsiri kemangi sebesar 0,4%, berat jenis 0,853 g/cm3, viskositas 0,002 N.m/s2 dan terdapat 38 senyawa aktif. Minyak atsiri kemangi memiliki diameter hambat bakteri Pseudomonas aeruginosa antara 5,667–18.350 mm. Edible film natrium alginat dengan penambahan minyak atsiri kemangi 0,5%, 1%, dan 1,5% memiliki nilai Water Vapor Transmission Rate (WVTR) sebesar 4,385–5,254 g/jam m2, kuat tarik 2,718–2,788 MPa, dan ketebalan 0,05–0,105 mm. Edible coating dilakukan dengan penambahan minyak atsiri kemangi 0% dan 1,5%. Coating fillet ikan nila dilakukan dengan metode dipping selama 1–2 menit. Hasil penelitian menunjukkan penggunaan edible coating minyak atsiri kemangi berpengaruh nyata terhadap parameter TPC, TVB, dan TBA akan tetapi tidak berpengaruh nyata terhadap pH. Kata kunci: Edible Coating; Kemangi; Minyak Atsiri; Penyimpanan Dingin ABSTRACT Fillet is perishable fishery product. This research aimed to determine the characteristics of basil essential oil (EO) and sodium alginate (SA) edible film with the addition of basil EO, and deterioration of tilapia fillet with the application of basil EO edible coating during cold storage. Complete Randomized Design with one factor, concentration of basil EO 0,5%, 1%, and 1,5% stored in 4 ºC was used in this study. The data obtained were analyzed using one way ANOVA and continued with DMRT and paired t-test at α=0,05. Based on the charactierization of basil EO, the yield of basil EO was 0,4%, specific gravimetry was 0,853 g/m3, viscosity was 0,002 N.m/s2 and contained 38 active compounds. Basil EO has inhibitory diameters of Pseudomonas aeruginosa between 5,667–18,350 mm. SA edible film with the addition of 0,5%, 1%, and 1,5% basil EO has a WVTR value of 4,385–5,254 g/hour m2, tensile strength of 2,718–2,788 MPa, and thickness of 0,05–0,105 mm. Application of edible coating to tilapia fillet was carry on by adding 1,5% basil EO and without adding basil EO as a control. Tilapia fillet coating was done using dipping method for 1–2 minutes. The result showed the use of basil EO significantly affected the TPC, TVB, and TBA but didn’t significantly affected the pH. The use of edible coating with addition of 1,5% basil EO exceeds the acceptance limit on the 9th day storage meanwhile the control treatment has exceeded the acceptance limit on the 6th day storage based on TVB value. Keywords: Microbiological damage; Oxidative Damage, Sodium Alginate
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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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Wang, Qiannan, Weihua Liu, Bo Tian, Dongmei Li, Chunhong Liu, Bin Jiang, and Zhibiao Feng. "Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks." Foods 9, no. 4 (April 7, 2020): 449. http://dx.doi.org/10.3390/foods9040449.
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Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of SDEY, an edible coating based on whey protein isolate nanofibers (WPNFs) with glycerol (Gly) as a plasticizer and incorporating carvacrol (CA) as an antimicrobial agent was developed. Whey protein isolate (WPI, 5%) was used to self-assemble into WPNFs at 80 °C for 10 h. The particle size, zeta-potential and microstructure of WPNFs–CA emulsion were investigated to evaluate the distribution. Results proved that WPNFs–CA emulsion had smaller particle size and better distribution than WPI–CA emulsion. WPNFs–CA/Gly edible coating was then prepared based on WPNFs–CA emulsion. The WPNFs–CA/Gly edible coating exhibited higher antibacterial activity while the WPNFs–CA/Gly film had smooth and continuous surfaces and better transmittance compared with other samples. Furthermore, weight losses and textural properties changes of SDEYs with WPNFs–CA/Gly coating were evaluated. Results proved that salted duck egg yolks with WPNFs–CA/Gly coating exhibited lower weight losses. Textural properties were significantly improved by the WPNFs–CA/Gly coating on SDEYs than those uncoated samples. It was noted that the egg yolks coated with the WPNFs–CA/Gly coating had the lowest hardness increase rate (18.22%). Hence, WPNF-based coatings may have a good development prospect in the food industry.
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HOTCHKISS, JOSEPH H., and MICHAEL J. BANCO. "Influence of New Packaging Technologies on the Growth of Microorganisms in Produce." Journal of Food Protection 55, no. 10 (October 1, 1992): 815–20. http://dx.doi.org/10.4315/0362-028x-55.10.815.
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Several new technologies which are intended to extend the shelf life of respiring fruits and vegetables have been or are being developed. This is in response to the increased consumption of fresh fruits and vegetables and the desire to distribute branded products. The most widely studied and adopted technologies are controlled or modified atmosphere packaging. These packaging methods alter the gases surrounding a respiring product in order to slow the normal senescence or decay of the product. Controlled or modified atmosphere packaging can also affect the types and growth rates of microorganisms associated with produce. This may slow the rate of deterioration of the produce but could also provide sufficient time for human pathogens to develop rendering the product unsafe while still edible. This possibility has not been thoroughly researched and so interest in the safety of these technologies exists. Of primary importance is the relationship between the growth rate of pathogenic microorganisms and the rate of decay of the produce. Produce which has spoiled beyond the point where it is edible is of much less risk than produce which remains edible while becoming infectious or toxic. The relationship between the formation of botulinum toxin and “edibility” of extended shelf-life packaged tomatoes is an example of such concern. Often measures of toxin formation are available but not directly compared to the likelihood that a product is acceptable and would be eaten. This paper discusses one such approach.
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Fitriyani, Evi, Nani Nuraenah, Leni Lasmi, and Andri Nofreena. "Development of Edible Coating from Gelatin Bone Toman Fish (Channa micropeltes) in Frozen Shrimp." International Journal of Multi Discipline Science (IJ-MDS) 2, no. 1 (February 28, 2019): 19. http://dx.doi.org/10.26737/ij-mds.v2i1.965.
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<em>This study aims to see the storage time of frozen shrimp by using an edible coating of toman fishbone gelatin (Channa micropeltes) as a water binder that can reduce the deterioration of the quality of frozen shrimp during storage. The method used in this research is the experimental method. This research was carried out in three stages, namely: (1) making gelatin of toman fish bone and edible coating solvent (2) Characteristics of physical properties of toman fishbone gelatin (moisture content, ash content, organoleptic, amendment, water absorption); (3) Application of edible coating made from gelatin on frozen shrimp during low-temperature storage, (4) testing the quality of frozen shrimp with organoleptic parameters, WHC, cooking loss, and yield. The results of the study showed that the quality of the physical and chemical quality of the gelatin from toman fish bone was moisture content about 3.5%, about 3.5% ash content, the water of absorption about 0.00099 g/ml, and yield about 9.45%. Organoleptic results showed that gelatin powder from toman fishbone still met SNI 06-3735-1999 standards that the color of the gelatin produced was colorless to yellowish and the aroma did not smell or taste. The edible coating of frozen shrimp application with gelatin treatment resulted in decreased water content, WHC, cooking loss and organoleptic value from storage day 0 to day 30, whereas frozen shrimp with gelatin treatment resulted in water content, WHC, decreased cooking lost and organoleptic increases from storage day 0 until day 30. The best treatment results in the treatment of G2 (2% gelatin) gave a value of water content of about 33.71-82.99%, the value of WHC about 11.65-82.34%, the value of cooking losses about 2.67-6.14% and the organoleptic value is about 7.0.</em>
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Kamau, E., C. Mutungi, J. Kinyuru, S. Imathiu, H. Affognon, S. Ekesi, D. Nakimbugwe, and K. K. M. Fiaboe. "Changes in chemical and microbiological quality of semi-processed black soldier fly (Hermetia illucens L.) larval meal during storage." Journal of Insects as Food and Feed 6, no. 4 (August 11, 2020): 417–28. http://dx.doi.org/10.3920/jiff2019.0043.
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Edible insects are receiving attention as a protein source in the food and feed sector. However, successful commercialisation requires mass production matched with appropriate processing and storage techniques. The quality of dried and pulverised black soldier fly larvae stored in woven polypropylene (PP) sacks, polyethylene (PE) bags and plastic containers with screw lid (PL) in ambient and refrigerated environments was monitored over six months. Chemical indicators (oxidation, fatty acid profile), microbiological parameters (total viable counts, yeast and moulds, Enterobacteriaceae, presumptive coliforms, Salmonella) and colour change were examined. Temperature and relative humidity of the storage environments were monitored. In the ambient environment (temperature: 23.6±2.7 °C; relative humidity: 57.6±7.0%), chemical deterioration progressed 1.5 and 1.2 times faster in PP and PE, respectively, compared to PL. Refrigeration (temperature: 5.4±1.1 °C; relative humidity: 97±5.7%) exacerbated spoilage in the PP due to permeation of moisture through the woven strands, but slowed chemical deterioration by factors of 3.3 (PL) and 2.8 (PE). Likewise, based on the average counts of Enterobacteriaceae and yeast and moulds, microbiological deterioration progressed 2.1 and 1.4 times faster in the PP and PE, respectively, while refrigeration retarded build-up of microbial loads by factors of 1.3-9.6. The presence of Salmonella spp. in the experimental product indicates that due attention must be given to adequacy of processing and handling procedures for dried black soldier fly meal.
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Senoaji, Fajar Bayu, Tri Winarni Agustini, and Lukita Purnamayati. "Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball." Jurnal Pengolahan Hasil Perikanan Indonesia 20, no. 2 (August 21, 2017): 380. http://dx.doi.org/10.17844/jphpi.v20i2.18106.
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Fish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome’s essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome’s essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63≤π≤6.95, TPC value was 1.07x105 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture content was 61.38%±0.47, the Aw was 0.89±0.006, the pH was 6.24±0.0, and the gel strength was 721.19±1.61 g.cm. The treatment of 1% essential oil addition to carrageenan edible coating was significantly different (p<0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball. <br /><br />
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Wang, X., D. Kong, Z. Ma, and R. Zhao. "Effect of carrot puree edible films on quality preservation of fresh-cut carrots." Irish Journal of Agricultural and Food Research 54, no. 1 (June 1, 2015): 64–71. http://dx.doi.org/10.1515/ijafr-2015-0007.
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Abstract The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on fresh-cut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in coated carrots were determined at regular intervals and then compared with the uncoated carrots throughout the storage period. Significant and expected changes were observed in all carrot samples that were compared. The coating treatment significantly (P < 0.05) delayed the senescence, reduced the deterioration of exterior quality and retained total carotenoids well compared with control (P < 0.05). In addition, significant inhibition of PPO activity (P < 0.05) and POD activity (P < 0.05) as well as reduced accumulation of polyphenols (P < 0.05) were observed for all coated samples. All of these favourable responses induced by coating treatment on minimally processed fresh-cut carrots showed beneficial physiological effects, which would give some useful references to the fresh-cut fruit and vegetable processing industry and satisfy people’s requirements allowing for extending product shelf life without negatively affecting the sensory quality or acceptability.
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Andrikopoulos, Nikolaos K., George V. Z. Dedoussis, Ageliki Falirea, Nick Kalogeropoulos, and Haristoula S. Hatzinikola. "Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes." International Journal of Food Sciences and Nutrition 53, no. 4 (January 1, 2002): 351–63. http://dx.doi.org/10.1080/09637480220138098.
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Akram, Muhammad Zeeshan, Sema Yaman Fırıncıoğlu, Hassan Jalal, and Sibel Canoğulları Doğan. "The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies." Turkish Journal of Agriculture - Food Science and Technology 7, no. 11 (November 22, 2019): 1799. http://dx.doi.org/10.24925/turjaf.v7i11.1799-1804.2640.
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Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.
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Oduor, Loreto Atieno, Willis Owino, Elijah M. Ateka, and Jane Ambuko. "Effect of Surface Coatings on the Shelf life and Quality of Cassava." Journal of Food Research 7, no. 1 (December 20, 2017): 46. http://dx.doi.org/10.5539/jfr.v7n1p46.
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Cassava (Manihot esculenta) is grown as an important dietary source of carbohydrates for communities in a number of African countries. However, Cassava is susceptible to postharvest physiological deterioration which affects its quality and leads to the unpalatability and unmarketability of roots after harvest. Edible surface coatings have been found to be effective in preserving the quality of various perishable food products. This study was undertaken with the objective of determining the best combinations and concentrations of both xanthan gum and guar gum capable as a technology for extending the shelf life of harvested cassava roots. Cassava (variety KME 1) was harvested at physiological maturity. The coating formulations used were: 1%, 1.5%, 2% guar gum, 1.5%, 2%, 2.5% xanthan gum, and 1%, 1.5%, and 2.5% xanthan guar/gum combination in the ratio of 1:1 with some roots left as control. Sampling was done at 2-day intervals for 20 days. The coated cassava showed lower respiration and ethylene production rates than the control samples while change in quality parameters; phenols, colour, flesh firmness, weight loss and dry matter content was significantly (P≤0.05) delayed in the coated samples. The results suggested that using 1.5% xanthan guar/gum as an edible coating, cassava shelf life can be extended by upto 20 days at 25 °C.
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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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Sortino, Giuseppe, Filippo Saletta, Stefano Puccio, Dario Scuderi, Alessio Allegra, Paolo Inglese, and Vittorio Farina. "Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating." Agriculture 10, no. 5 (May 4, 2020): 151. http://dx.doi.org/10.3390/agriculture10050151.
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The maintenance of high-quality standards for prolonging the shelf life of fruit and preserving sensory and nutritional quality is a priority for horticultural products. The aim of this work is to test the effectiveness of a single treatment of edible coating based on Aloe arborescens (EC) and a combined treatment of 1-methylcycyclopropene (1-MCP) and edible coating to prolong the shelf life of “Settembrina” white flesh peach fruit. White flesh peach fruit were harvested at the commercial ripening stage, treated with an edible coating (EC) or 1-MCP + EC or 1-MCP, and stored for 28 days at 1 °C. After 7, 14, 21, and 28 days, fruits were removed from cold storage, transferred at 20 °C and then analyzed immediately (cold out) and after 6 days (shelf life) to evaluate the combined effect of cold storage and room temperature. The fruits were tested for carotenoids content, phenolic content, reducing activity (ABTS). The physicochemical traits were measured in terms of the titratable acidity, total soluble content, weight loss, and vitamin C content. Moreover, their sensory profile was analyzed by a semi-trained panel. Fruit treated with EC and 1-MCP + EC kept their marketing values better than control after 14 days of storage and 6 days of simulated shelf life in terms of flesh firmness, total soluble solids and titratable acidity, as well as sensory parameters. After 21 days of storage, all treatments showed a deterioration of all the quality parameters. The single and combined application of Aloe-based coating (with 1-MCP) slowed down the maturation processes of the fruit, limited the weight loss, and preserved its organoleptic characteristics.
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Kahramanoğlu, İbrahim, Chuying Chen, Zengyu Gan, Jinyin Chen, and Chunpeng Wan. "The Effects of Edible Coatings on the Postharvest Quality of Citrus Fruits as Affected by Granulation." Journal of Food Quality 2020 (July 1, 2020): 1–8. http://dx.doi.org/10.1155/2020/8819233.
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The world population is growing day-by-day, while the available natural resources for agricultural production, i.e., soil and water, are rapidly decreasing. Moreover, consumer preferences are highly affected by some quality characteristics of food products, which can be classified as external, internal, and hidden attributes. Among the internal quality attributes, granulation is a significant factor damaging the inner quality of citrus fruits and reducing the consumer attraction. The main symptoms of granulation (also known as section drying, crystallization, or scarification) in citrus are shrivelling in juice sacs due to gel formation, hardening, white colour, and low extractable juice content. A well-known result of the granulation is the reduction in soluble solid concentration (SSC), total sugar, and titratable acidity (TA). Granulation is known to affect the citrus fruit quality all over the world. Since citrus is one of the world’s most popular fruit species, it is highly important to identify and manage this physiological problem to help sustainable production throughout the world. Consumer’s preferences have also been moving towards the use of eco- and environmental-friendly alternative methods in postharvest fruit storage, including edible coatings. Edible coatings act as a barrier for the air and water transitions through the surface of fruits which results in retarding the deterioration of fruits, preventing and/or controlling the microbial decay, improving the fruit quality, and hence extending the storage duration. The mechanism of citrus fruit granulation is highly associated with the oxidative stress, and edible coatings have been reported to significantly reduce granulation and improve the quality of the fruits. In line with this information, this review article aimed to summarize the reasons, results, and managements of granulation of citrus fruits.