Tailoring physicochemical properties of chitosan films and their protective effects on meat by varying drying temperature

2019 ◽  
Vol 212 ◽  
pp. 150-159 ◽  
Author(s):  
Fei Liu ◽  
Wei Chang ◽  
Maoshen Chen ◽  
Feifei Xu ◽  
Jianguo Ma ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Protective Effects ◽  
Drying Temperature ◽  
Chitosan Films

scholarly journals Effect of the Addition of Carnauba Wax on Physicochemical Properties of Chitosan Films

2017 ◽  
Vol 20 (suppl 2) ◽  
pp. 479-484 ◽  
Author(s):  
Francisco Klebson Gomes dos Santos ◽  
Karyn Nathallye de Oliveira Silva ◽  
Talisson Davi Noberto Xavier ◽  
Ricardo Henrique de Lima Leite ◽  
Edna Maria Mendes Aroucha
Keyword(s):  
Physicochemical Properties ◽  
Carnauba Wax ◽  
Chitosan Films

Improvement in physicochemical properties of collagen casings by glutaraldehyde cross-linking and drying temperature regulating

2020 ◽  
Vol 318 ◽  
pp. 126404 ◽  
Author(s):  
Chi Chen ◽  
Fei Liu ◽  
Zhe Yu ◽  
Yun Ma ◽  
H. Douglas Goff ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Linking ◽  
Drying Temperature

scholarly journals Honey and Its Role in Relieving Multiple Facets of Atherosclerosis

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 167 ◽  
Author(s):  
Huong Nguyen ◽  
Naksit Panyoyai ◽  
Stefan Kasapis ◽  
Edwin Pang ◽  
Nitin Mantri
Keyword(s):  
Risk Factors ◽  
Chemical Composition ◽  
Physicochemical Properties ◽  
Complementary Medicine ◽  
Food Industry ◽  
Health Benefits ◽  
Protective Effects ◽  
Minor Constituents ◽  
Glucose Water ◽  
Action Modes

Honey, a natural sweetener has been used universally as a complete food and in complementary medicine since early antiquity. Honey contains over 180 substances, including sugars mainly fructose and glucose, water and a plethora of minor constituents such as vitamins, minerals and phytochemicals. The chemical composition of honey varies depending on floral origin, environment and geographical conditions. The sugar components dominate honey composition and they are accountable for sensory and physicochemical properties in food industry. Although present in small quantities, non-sugar components are the major contributors to the health benefits of honey. Our review summarizes and discusses composition of honey, its protective effects and possible action modes on risk factors of atherosclerosis.

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

2012 ◽  
Vol 90 (3) ◽  
pp. 433-441 ◽  
Author(s):  
Nadia Djendoubi Mrad ◽  
Nourhène Boudhrioua ◽  
Nabil Kechaou ◽  
Francis Courtois ◽  
Catherine Bonazzi
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Air Drying ◽  
Drying Temperature

scholarly journals Physicochemical and Antioxidant Properties of Chitosan Films Incorporated with Cinnamon Oil

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Marco A. López-Mata ◽  
Saul Ruiz-Cruz ◽  
Norma Patricia Silva-Beltrán ◽  
José de Jesús Ornelas-Paz ◽  
Víctor Manuel Ocaño-Higuera ◽  
...  
Keyword(s):  
Water Vapor ◽  
Antioxidant Properties ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Protective Effects ◽  
Protective Capacity ◽  
Cinnamon Oil ◽  
Low Concentrations ◽  
Yellow Coloration ◽  
Chitosan Films

Chitosan films (CF) with cinnamon bark oil (CO) incorporated at 0% (control), 0.25%, 0.5%, and 1.0% v/v were prepared by an emulsion method. The films were characterized based on their physical properties (solubility, water vapor permeability, optical property, and microstructure) and antioxidant properties (DPPH, ABTS, and its protective effects on human erythrocytes). The results showed that the incorporation of 0.5 and 1.0% of CO into the CF significantly decreased its solubility to 22% of the control (p<0.05). The water vapor permeability of the CF-CO was significantly reduced to 40% with low concentrations of CO (0.25%) incorporated into the CF. In general, the films presented a yellow coloration and an increase in transparency with the incorporation of CO into the CF. It was also observed that the incorporation of CO increased the antioxidant activity between 6.0-fold and 14.5-fold compared to the control, and the protective capacity against erythrocyte hemolysis increased by as much as 80%.

scholarly journals Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 139-144
Author(s):  
N. Hussain ◽  
N.A. Abd Rahim ◽  
N. Azhar
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Total Phenolic Content ◽  
Water Solubility ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Capsicum Frutescens ◽  
Drying Temperature ◽  
Drying Treatment ◽  
Water Holding

padi Centil (Capsicum frutescens) powder with better physicochemical properties. The effects of drying at different temperatures (50˚C, 60˚C, and 70˚C) on chili padi Centil powder was evaluated through its functional properties, including moisture content, color, water holding capacity, oil holding capacity and water solubility index as well as total phenolic content determination. Chili padi Centil powder dried at 70˚C had permitted level of moisture content (10.38%). Drying treatment at 70˚C also produced significantly smaller particle size powder (1301.1821 μm) with higher water holding capacity (2.67%), oil holding capacity (1.3%) and water solubility index (7.65%) compared to chili padi Centil dried at 50˚C and 60˚C. The powder dried at 50˚C and 70˚C showed significant visible color difference where 50˚C drying temperature resulted in intense red color powder whereas 70˚C drying temperature resulted in degraded orange color powder. The drying treatment significantly degraded the total phenolic content of chili powder.

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