Effects of edible coating containing nano‐emulsion ofAloe veraand eugenol on the physicochemical properties of shrimp during cold storage

2019 ◽  
Vol 99 (7) ◽  
pp. 3604-3615 ◽  
Author(s):  
Shahrzad Sharifimehr ◽  
Nafiseh Soltanizadeh ◽  
Sayed Amir Hossein Goli
Keyword(s):  
Physicochemical Properties ◽  
Cold Storage ◽  
Edible Coating ◽  
Nano Emulsion

Efficacy of an antifungal edible coating for the quality maintenance of Tarocco orange fruit during cold storage

2021 ◽  
pp. 105719
Author(s):  
Maria Concetta Strano ◽  
Cristina Restuccia ◽  
Riccardo De Leo ◽  
Solidea Mangiameli ◽  
Elisa Bedin ◽  
...  
Keyword(s):  
Cold Storage ◽  
Edible Coating ◽  
Quality Maintenance ◽  
Orange Fruit

scholarly journals Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 831 ◽  
Author(s):  
Han Chen ◽  
Haotian Zheng ◽  
Margaret Anne Brennan ◽  
Wenpin Chen ◽  
Xinbo Guo ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Phase Stability ◽  
Radical Scavenging ◽  
Black Tea ◽  
Laser Scanning Microscopy ◽  
Lower Phase ◽  
Antioxidant Power ◽  
Tea Infusion

The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea infusion (BTI) is incorporated. Reconstituted skim milks containing different proportions of BTI were acidified by GDL (glucono-δ-lactone) at 35 °C for making ADG systems. Both textural properties and structural features were characterized; antioxidant capacity was determined through three assays. They are (1) free radical scavenging ability by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; (2) ABTS [2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assay and (3) ferric reducing antioxidant power (FRAP) assay. The microstructure of the ADGs was observed using SEM (scanning electron microscopy) and CLSM (confocal laser scanning microscopy). Results showed that BTI significantly increased the antioxidant capacity of the gel systems and the gel containing 15% BTI was as stable as the control gel in terms of syneresis rate. However lower phase stability (higher syneresis rate) was observed in the ADG with a higher portion of BTI (30% to 60%). The microstructure of the ADGs observed may explain to the phase stability and textural attributes. The results suggested that tea polyphenols (TPs) improved antioxidant capacity in all samples and the interactions between BTI and dairy components significantly altered the texture of ADGs. Such alterations were more pronounced in the samples with higher proportion of BTI (60%) and/or longer storage time (28 days).

Effects of an Edible Coating and Cold Storage on Shelf-life and Quality of Cherries

LWT ◽  
2002 ◽  
Vol 35 (2) ◽  
pp. 146-150 ◽  
Author(s):  
Ö. Yaman ◽  
L. Bayoιndιrlι
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Edible Coating

scholarly journals COMPARISION OF CURCUMIN NANOEMULSION DROPS SIZE BETWEEN HOMINIZATION AND ULTRASONICATION SUPPORTING

2020 ◽  
Vol 39 (03) ◽  
Author(s):  
HO THI THANH THUY ◽  
PHAM THI KIM NGOC ◽  
NGUYEN THI THANH TU ◽  
HUYNH THI THANH TRUC ◽  
NGUYEN VAN HAI ◽  
...  
Keyword(s):  
Cold Storage ◽  
Ultrasonic Method ◽  
Ultrasonic Power ◽  
Optimal Conditions ◽  
Emulsion System ◽  
Nano Emulsion ◽  
Average Size ◽  
Emulsifier Concentration

In this paper, curcumin nano-emulsions were successfully prepared by combining hominization and ultra-sonication methods which have been mentioned. The optimal conditions for the hominization method have been established as follows: 3% emulsifier concentration, 20,000 rpm of capacity in 60 minutes, the average size of nano drops was 78 nm. Meanwhile, the optimal conditions of the ultrasonic method are also constructed as follows: 2% emulsifier concentration, 450 w/g of ultrasonic power, 20 kHz frequency, the average size of the droplet was 58 nm. Nano-emulsion system has been stable after 4 months of cold storage.

scholarly journals Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball

2017 ◽  
Vol 20 (2) ◽  
pp. 380
Author(s):  
Fajar Bayu Senoaji ◽  
Tri Winarni Agustini ◽  
Lukita Purnamayati
Keyword(s):  
Essential Oil ◽  
Moisture Content ◽  
Essential Oils ◽  
Shelf Life ◽  
Cold Storage ◽  
Food Product ◽  
Gel Strength ◽  
Edible Coating ◽  
Control Treatment ◽  
Parametric Data

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&lt;0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball. <br /><br />

Sign in / Sign up

Export Citation Format

Share Document