Improvement of shelf-life of mangoes by chitosan coating enriched with cinnamon oil dissolved in Tween 80 combined with ethanol

2021 ◽  
pp. 101341
Author(s):  
My Dong Lieu ◽  
Thi Kim Thuy Dang
Keyword(s):  
Shelf Life ◽  
Tween 80 ◽  
Cinnamon Oil ◽  
Chitosan Coating

Effects of Chitosan-Based Coating and Modified Atmosphere Packaging (MAP) on Browning of Sweet Persimmons (Diospy kakiLinn.f)

2012 ◽  
Vol 557-559 ◽  
pp. 943-946 ◽  
Author(s):  
Zhong Li Jiang ◽  
Ai Li Wang ◽  
Xi Hong Li ◽  
Min Peng Zhu ◽  
Jun Wei Wang
Keyword(s):  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Inhibitory Effect ◽  
Edible Coating ◽  
Modified Atmosphere ◽  
Cinnamon Oil ◽  
Browning Index ◽  
Chitosan Coating ◽  
Mda Content

The present study studied the effect of chitosan coating with antibrowning agents, including naphthylacetate and cinnamon oil, and modified atmosphere packaging (MAP) on browning of sweet persimmons stored at - 0.3 ~ 0 °C for 3 months. The browning on the surface of sweet persimmons was effectively inhibited by chitosan - based coating and MAP treatment. After 3 months’ storage, samples coated + MAP exerted the lowest browning index(BI), polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content, which indicated that the coated + MAP treatment could offer an excellent inhibitory effect on the browning. Both edible coating and MAP treatment cause changes in respiration rate of sweet persimmons. This research could be valuable for the development of application to edible coating and MAP for improving the shelf - life properties of sweet persimmons.

scholarly journals Study on the Effect of Prawn (Machrobrachuim rosenbergii) Chitosan Coating on Peeled Shallot (Allium ascalonicum)

2019 ◽  
Vol 7 (3) ◽  
pp. 927-935 ◽  
Author(s):  
G. Nagamaniammai ◽  
M. Chithra ◽  
M. Udhaya Ganga
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Acetic Acid Solution ◽  
Calcium Content ◽  
Tween 80 ◽  
Inhibitory Effect ◽  
Chitosan Coating ◽  
Significant Difference ◽  
Oregano Oil

Shallot (Allium ascalonicum) is the most important commercial vegetable crop grown in India. Shallot peeling is tough and consumes time. The availability of peeled shallots in markets will reduce the time consumed on peeling shallots for cooking. But peeled shallot does not have longer shelf life. Edible coating for peeled shallots can reduce spoilage and can inhibit microbial growth too. The Chitosan coating of shallots was based on the dipping method of coating fruits and vegetables. The study on coating chitosan in shallots and different parameters with varying composition were analyzed. The physio-chemical parameters like protein content, carbohydrate content, calcium content and total phenols content and weight loss shows that there is a significant difference with coated and uncoated Shallot stored at 4C for a period of 15 days. The microbial studies and physical characteristic studies show that number of microbes and decay is significantly less for coated onion samples compared with uncoated samples respectively. The inhibitory effect of chitosan produced from prawn shell against fungi was studied by adding 0.2% oregano oil, 0.4% of Tween 80 (polysorbate 80) and 0.7% of Glycerol. The Zone of inhibition was obtained has which were found to be 3.1cm, 1.5cm and 2.9cm for Oregano (Or), Thyme (Th) and Mint (M) leaves. Addition of 0.1% Tween 80 to 1.5 % chitosan in acetic acid solution improved the effectiveness of coating on the Shallot skin. The above study revealed that Chitosan coatings were in effect on successful quality improvement and extending shelf life of Shallot by delayed ripening, lowered respiration rate, regulated gas exchange, decrease in transpiration rate, retaining fruit firmness, reduction in weight loss etc.

scholarly journals Active Bio-Based Pressure-Sensitive Adhesive Based Natural Rubber for Food Antimicrobial Applications: Effect of Processing Parameters on Its Adhesion Properties

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 199
Author(s):  
Theerarat Sengsuk ◽  
Ponusa Songtipya ◽  
Ekwipoo Kalkornsurapranee ◽  
Jobish Johns ◽  
Ladawan Songtipya
Keyword(s):  
Natural Rubber ◽  
Shelf Life ◽  
Aluminum Foil ◽  
Processing Parameters ◽  
Main Process ◽  
Pressure Sensitive Adhesive ◽  
Cinnamon Oil ◽  
Adhesion Properties ◽  
Pressure Sensitive ◽  
Process Factors

A novel active bio-based pressure-sensitive adhesive incorporating cinnamon oil (Bio-PSA/CO) obtained from the mixture of natural rubber (NR), xyloglucan (XG), and cinnamon oil (CO) for food antimicrobial applications were successfully developed by using a two-roll mill mixer. The effect of the main process factors (i.e., nip gap and mastication time) and XG content on the adhesion properties of the obtained PSA were investigated with different coated substrates including kraft paper, nylon film, polypropylene (PP) film, and aluminum foil (Al). The results suggested that the developed NR-PSA/CO could be applied well to all types of substrate materials. Peel strength and shear strength of the NR-PSA/CO with all substrate types were in the ranges of ~0.03 × 102–5.64 × 102 N/m and ~0.24 × 104–9.50 × 104 N/m2, respectively. The proper processed condition of the NR-PSA/CO was represented with a nip gap of 2 mm and a mastication time of 15 min. An increase in XG content up to 40–60 phr can improve the adhesion properties of the adhesive. The resulting material could be used as an active sticky patch to extend the shelf-life of food in a closed packaging system. The shelf-life of the food samples (banana cupcake) could be extended from 4 to 9 days with NR-PSA/CO patch.

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

Efficacy of Nisin-Coated Polymer Films To Inactivate Salmonella Typhimurium on Fresh Broiler Skin†

2000 ◽  
Vol 63 (9) ◽  
pp. 1189-1196 ◽  
Author(s):  
NANDINI NATRAJAN ◽  
BRIAN W. SHELDON
Keyword(s):  
Salmonella Typhimurium ◽  
Shelf Life ◽  
Brain Heart Infusion ◽  
Tween 80 ◽  
Linear Low Density Polyethylene ◽  
Packaging Films ◽  
Gram Positive Bacteria ◽  
Subsequent Storage ◽  
Infusion Agar ◽  
Treatment Application

Nisin is an antimicrobial peptide produced by the food-grade microorganism Lactococcus lactis subsp. lactis. This peptide inhibits many gram-positive bacteria, and when combined with chelating agents it inhibits gram-negative bacteria such as Salmonella sp. The efficacy of packaging films treated with nisin-containing formulations to reduce Salmonella contamination of fresh broiler drumstick skin and increase the refrigerated shelf life was investigated. Three films (5.1 cm2) of varying hydrophobicities (polyvinyl chloride [PVC], linear low density polyethylene, nylon) were coated with one of three liquid formulations (pH 3.5 to 3.8) composed of 100 μg/ml nisin and varying concentrations of citric acid, EDTA, and Tween 80. The treated films were applied either wet or dry to 5.1-cm2 broiler drumstick skin samples inoculated with a nalidixic acid-resistant (NAr) strain of Salmonella Typhimurium. After incubation at 4°C for 24 h the populations of surviving Salmonella TyphimuriumNAr organisms were recovered from the skin and film samples using a rinse procedure and enumerated on brain heart infusion agar containing 800 ppm NA. Log reductions (untreated versus treated skin) in Salmonella TyphimuriumNAr populations ranged from 0.4 to 2.1. Treatment formulation compositions and wet versus dry treatment application also influenced the extent of kill. The shelf life of refrigerated broiler drumsticks was extended by 0.6 to 2.2 days following a 3-min immersion in a nisin-containing treatment solution and subsequent storage in a foam tray pack containing a nisin-treated PVC overwrap and a nisin-treated absorbent tray pad. These findings demonstrated that Salmonella Typhimurium and spoilage microorganism populations on the surface of fresh broiler skin and drumsticks can be significantly reduced using immersion treatments, absorbent tray pads, and packaging films treated with nisin-containing formulations.

Effects of chitosan coating on postharvest quality and shelf life of sponge gourd (Luffa cylindrica) during storage

2014 ◽  
Vol 166 ◽  
pp. 1-8 ◽  
Author(s):  
Cong Han ◽  
Jinhua Zuo ◽  
Qing Wang ◽  
Lijing Xu ◽  
Baiqiang Zhai ◽  
...  
Keyword(s):  
Shelf Life ◽  
Postharvest Quality ◽  
Luffa Cylindrica ◽  
Chitosan Coating ◽  
Sponge Gourd ◽  
Quality And Shelf Life

scholarly journals Chitosan-based Edible Coating Prolongs Musa troglodytarum L. (‘Pisang Tongkat Langit’) Fruit Shelf-life and Changes the ACS1 and ACO1 Gene Expression Profile

2020 ◽  
Vol 43 (4) ◽  
Author(s):  
Cindy Novianti ◽  
Fenny Martha Dwivany
Keyword(s):  
Gene Expression ◽  
Shelf Life ◽  
Expression Pattern ◽  
Expression Analysis ◽  
Fruit Ripening ◽  
Gene Expression Analysis ◽  
Gene Expression Pattern ◽  
Edible Coating ◽  
Chitosan Coating ◽  
Fruit Shelf Life

Musa troglodytarum L. (‘Pisang Tongkat Langit’), a banana cultivar which originated from Eastern Indonesia, has an economic potential due to the high β-carotene content on its pulp. Being a climacteric fruit, M. troglodytarum has a short shelf-life that can reduce fruit quality. In this study, the effect of 1.25% (w/v) chitosan coating on M. troglodytarum fruit shelf-life and ACS1 and ACO1 gene expression analysis using quantitative PCR were evaluated. Results showed that the application of chitosan coating delayed the fruit ripening process for two days by delaying several fruit physical and chemical changes. ACS1 and ACO1 gene expression analysis showed a different expression pattern, the expression level was lower on chitosan-coated fruits on the first day compared to control. In conclusion, chitosan-based edible coating delayed M. troglodytarum fruit ripening and changed the ACS1 and ACO1 gene expression pattern, compared with the chitosan coating effect on Cavendish banana which also prolonged fruit ripening and suppressed ACS1 and ACO1 expression in a previous research.

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