Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life

Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.

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Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin

Food Chemistry ◽

10.1016/j.foodchem.2018.11.124 ◽

2019 ◽

Vol 280 ◽

pp. 65-72 ◽

Cited By ~ 33

Author(s):

Cuihua Chang ◽

Thomas G. Meikle ◽

Yujie Su ◽

Xuting Wang ◽

Chaitali Dekiwadia ◽

...

Keyword(s):

Egg White ◽

Egg White Protein ◽

Protein Nanoparticles ◽

Anti Oxidant

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Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

Journal of Health ◽

10.30590/vol1-no1-p36-39 ◽

2014 ◽

Vol 1 (1) ◽

pp. 36 ◽

Cited By ~ 1

Author(s):

Siti Fatimah ◽

Muji Rahayu ◽

Siti Aminah

Keyword(s):

Protein Level ◽

Egg White ◽

Special Treatment ◽

Egg White Protein ◽

Protein Levels ◽

Duck Egg ◽

Egg Period ◽

Graph Presentation ◽

And Control ◽

The Impact

Background : Egg is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result : Protein level examination within duck white egg shows changes in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

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ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

10.31219/osf.io/yxjcu ◽

2020 ◽

Author(s):

Renu Jaisinghani ◽

Vishnu Vasant Dayare

Keyword(s):

Shelf Life ◽

Antimicrobial Properties ◽

Edible Coating ◽

Dilution Method ◽

Citrus Limon ◽

Edible Coatings ◽

Lemon Peel ◽

Fruit Shelf Life ◽

Broth Dilution ◽

Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

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