Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne)

2021 ◽  
Vol 41 ◽  
pp. 100966
Author(s):  
Rafaela Rodrigues Basaglia ◽  
Sandriane Pizato ◽  
Nathália Gonçalves Santiago ◽  
Maiara Mantovani Maciel de Almeida ◽  
Rosalinda Arevalo Pinedo ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Minimally Processed ◽  
Cinnamon Essential Oil

scholarly journals Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 597
Author(s):  
Gisselle Anahí Solís-Contreras ◽  
María Consuelo Rodríguez-Guillermo ◽  
María de la Luz Reyes-Vega ◽  
Cristobal N. Aguilar ◽  
Oscar Noé Rebolloso-Padilla ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Guar Gum ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Minimally Processed ◽  
Bioactive Coatings ◽  
Golden Delicious ◽  
Apple Slices ◽  
Cinnamon Essential Oil

The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.

scholarly journals Postharvest Application of Moringa Gum and Cinnamon Essential Oil as Edible Herbal Coating for Extending Shelf Life and Quality of Guava (Psidium Guajava)

2020 ◽  
Vol 9 (3) ◽  
pp. 4098-4105
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Titratable Acidity ◽  
Psidium Guajava ◽  
Soluble Solids ◽  
Microbial Count ◽  
Before And After ◽  
Cinnamon Essential Oil ◽  
Postharvest Management

In recent years, the use of various chemicals before and after harvest has become common to boost shelf life. However, the use of these chemicals has its own drawbacks, as some of them are considered to be harmful to the environment and also unfeasible. The main objective of this study is to use edible herbal coating formulations based on Moringa gum [MG] (Concentration: 1, 2 3, 4 and 5 %) and cinnamon essential oil (1 %) for the enhancement of quality and lifespan of guava kept at room temperature for 15 days by applying two methods of coating; dipping and brushing. The guava was dipped and brushed in MG solution for 2 minutes. Analyses of the guavas were done at every 3 days interval. The treatment C3D (Concentration 3 %; dipping) showed the minimum shrinkage index (13.34 %), Physiological Weight Loss [PWL] (27.09 %), fungal decay (70 %), pH (3.76), Total Soluble Solids (TSS) (11.14 °B), mesophilic microbial count (6.73 log CFU/g) as compared to the other samples. The maximum firmness (190.72 N), Titratable Acidity [TA] (0.28 g/L), antioxidant content (15.58 %) and phenolic content (15.93 mg GAE/g) were also observed in C3D coated guavas. These findings indicate that usage of C3D MG coating was successful in maintaining the physiochemical properties of guava and in preserving the fruit's sensory qualities. Future studies would benefit the industries on the utilization of MG for postharvest management of fruits and vegetables as a healthy alternative to chemical fungicides.

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.

scholarly journals Potential of thyme essential oil on arugula sanitization

2019 ◽  
Vol 43 ◽  
Author(s):  
Roseli Jacobi Veloso ◽  
Nei Fronza ◽  
Alvaro Vargas Júnior ◽  
Vânia Silva Carvalho ◽  
Miriam Fumiko Fujinawa ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Sodium Hypochlorite ◽  
Active Chlorine ◽  
Minimally Processed ◽  
E Coli ◽  
Thyme Essential Oil

ABSTRACT Essential oils from plants are an important alternative source of antimicrobial compounds against important pathogens for food safety. This study aimed to evaluate the in vitro antimicrobial activity of thyme essential oil (Thymus vulgaris) and to apply it in the sanitization of minimally processed arugula (Eruca sativa), aiming to increase the safety and shelf life of arugula. The in vitro antibacterial activity of the essential oil was evaluated by disc diffusion assays and determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against different foodborne pathogens. Thereafter, a “challenge test” was carried out to evaluate the antibacterial activity of the thyme essential oil (0.2%) on the sanitization of arugula inoculated with Escherichia coli (3 log CFU mL-1) compared to sodium hypochlorite (120 ppm of active chlorine). Afterwards, an experiment of applying the thyme essential oil (0.2%) as a sanitizing agent in minimally processed arugula was carried out to evaluate the vegetable shelf life compared to sodium hypochlorite (120 ppm of active chlorine). The arugula was stored at 8 °C for 7 days, and periodically, the number of aerobic mesophilic microorganisms, pH and titratable acidity were determined, and the color of the samples was evaluated. The thyme essential oil had strong antimicrobial activity in vitro against all species of bacteria tested. In the experiments in situ, the thyme essential oil (0.2%) and sodium hypochlorite (120 ppm of active chlorine) were not efficient in eliminating the inoculated E. coli from minimally processed arugula, and they did not result in an extension of the shelf life of the arugula in comparison to the control (p>0.05). However, the growth rate of the E. coli population over time on the arugula samples sanitized with the thyme essential oil (0.2%) was low, which indicates a positive effect of the essential oil, which may be optimized with future adjustments in the concentration and immersion time for the arugula sanitization.

Use of Microcapsules of Oregano Essential Oil to Extend the Shelf Life of Strawberries

2012 ◽  
Vol 262 ◽  
pp. 422-425
Author(s):  
Guang Fa Liu ◽  
Jian Qing Wang ◽  
Ya Zhu Zhao
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Antimicrobial Properties ◽  
Tween 80 ◽  
Oregano Essential Oil ◽  
Plant Essential Oils ◽  
Uv Visible ◽  
Bioactive Agents ◽  
Cinnamon Essential Oil

This work explored the use of microcapsules of natural plant essential oils to increase the shelf life of strawberries during storage. First, antimicrobial tests were performed with selected essential oils to evaluate their antimicrobial capacities against moulds isolated from strawberries. Oregano essential oil was found as strong bioactive agents against moulds from strawberries, whereas cinnamon essential oil had lower antimicrobial properties. Then, microcapsules of oregano essential oil were prepared with oregano essential oil, sodium alginate, Tween 80, and monoglycerides, and their internal structure were observed by SEM, and their oils contain were tested by UV-visible spectrophotometer inspection. Different amounts of microcapsules of oregano essential oil were wrapped into small polypropylene non-woven package, and they were pasted on the internal of corrugated boxes. Finally, freshly picked strawberries were put into corrugated boxes and stored at room temperature (from 16°C to 18°C) for 4 days. The results showed that the use of microcapsules of oregano essential oil could effectively inhibit the decay of strawberries, maintain their quality, and extend their shelf life. Strawberries presented the best quality when the amount of microcapsules arrived at 0.828 grams per 500 grams of strawberries.

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