scholarly journals Effects of sodium alginate coating containing Mentha spicata essential oil and cellulose nanoparticles on extending the shelf life of raw silver carp (Hypophthalmichthys molitrix) fillets

2018 ◽  
Vol 28 (2) ◽  
pp. 433-440 ◽  
Author(s):  
Yasser Shahbazi ◽  
Nassim Shavisi
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Mentha Spicata ◽  
Cellulose Nanoparticles ◽  
Alginate Coating ◽  
Sodium Alginate Coating

scholarly journals Evaluation of Postharvest Shelf Life and Quality of Lemon Treated with Different Coatings during Storage

2020 ◽  
Author(s):  
Proma Sen ◽  
Kazi N.S. Rafi ◽  
Zia Uddin ◽  
M. G. Aziz
Keyword(s):  
Shelf Life ◽  
Sodium Alginate ◽  
Quality Parameters ◽  
Postharvest Quality ◽  
Mustard Oil ◽  
Juice Yield ◽  
Fruit Decay ◽  
Alginate Coating ◽  
Sodium Alginate Coating

The effect of edible coatings such as mustard, olive and soybean oils with 1.5% (w/v) sodium alginate (C6H7NaO6)n on the postharvest shelf life and the quality of Jara Lebu (Citrus medica) in 1.5% perforated LDP (low density polythene) bags at 30-32°C and 80-85% relative humidity were evaluated. The changes of physico-chemical attributes like percent weight loss, percent juice yield, pH, Total Soluble Solids (TSS), percent fruit decay, acidity and vitamin C were observed for 18 days of storage. After observing results we found that in controlling percent weight loss, percent juice yield, percent fruit decay, pH and TSS, mustard oil +1.5% sodium alginate coatings showed the best results whereas soybean oil with 1.5% sodium alginate coating showed reverse results. Concerning to the results of preserving acidity and vitamin C, the 1.5% sodium alginate and the mustard oil with 1.5% sodium alginate were found as the most effective coatings on the other hand olive oil plus 1.5% sodium alginate coatings showed slight efficiency in controlling the postharvest quality loss. Though the coating of lemon with mustard oil +1.5% sodium alginate and only 1.5% sodium alginate showed significantly better results with respect to sensory evaluation, the former one eventually performed the best in retaining most of the quality parameters of the samples. This study clearly indicates that mustard oil with 1.5% sodium alginate coating can be used as the best edible coating for preserving almost all the postharvest quality parameters as well as extending the shelf life of Jara Lebu.

scholarly journals Effect of different packaging on the shelf life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 ºC

2017 ◽  
Vol 3 (2) ◽  
pp. 22-35
Author(s):  
R Rahmatipoor ◽  
L Roomiani ◽  
A Askary Sary ◽  
◽  
◽  
...  
Keyword(s):  
Shelf Life ◽  
Silver Carp ◽  
Hypophthalmichthys Molitrix

Effects of sodium alginate edible coating with cinnamon essential oil nanocapsules and Nisin on quality and shelf life of beef slices during refrigeration

2022 ◽  
Author(s):  
Maoxi Zhang ◽  
Wei Luo ◽  
Kuan Yang ◽  
cheng li
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Ph Value ◽  
Bacterial Count ◽  
Edible Coating ◽  
Total Bacterial Count ◽  
Total Volatile ◽  
Cinnamon Essential Oil

The effects of the sodium alginate (SA) coating incorporated with cinnamon essential oil nanocapsules (CEO-NPs) and Nisin, as a new edible coating, were investigated on the preservation of beef slices in the refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH value, weight loss, the total volatile base nitrogen (TVB-N)) and antimicrobial activity against total bacterial count (TBC). Besides, the changes in color parameters and sensory attributes of all beef samples were evaluated. The results revealed that the incorporation of the complex of CEO-NPs and Nisin retarded the growth of the microorganism and reduced lipid oxidation, as determined by pH, TVB-N, and TBC. This can extend the shelf life of beef slices to 15 days. Moreover, the treatment with the SA coating, incorporating CEO-NPs and Nisin, significantly improved the weight loss, color, odor, textural, and broth attributes of the beef samples. The results suggest that the coating treatment enriched with CEO-NPs and Nisin could significantly inhibit quality deterioration of beef slices, and the complex of CEO-NPs and Nisin can improve antioxidant, antibacterial and sensory properties of the SA coating. Thus, the new edible coating could be regarded as a potential material to preserve beef slices.

Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas ) Fillets

2018 ◽  
Vol 83 (6) ◽  
pp. 1695-1700 ◽  
Author(s):  
Xiaobao Nie ◽  
Lihong Wang ◽  
Qi Wang ◽  
Jilin Lei ◽  
Wanshu Hong ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Sea Bass ◽  
Tea Polyphenols ◽  
Alginate Coating ◽  
Sodium Alginate Coating ◽  
Japanese Sea Bass
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