Impact of edible coating with or without anti-microbial agent on microbial growth during osmotic dehydration and refrigerated storage of a model plant material

During the vase life of cut stems obstruction of xylem vessels occurs due to microbial growth, formation of tyloses, deposition of materials in the lumen of xylem vessels and the presence of air emboli in the vascular system. Such obstructions may restrict water uptake and its transport towards upwards thus lowering their ornamental value and longevity of cut flowers.Clematisis a very attractive plant material which may be used as cut flower in floral compositions. Nothing is known about the histochemical or cytological nature of xylem blockages occurring in cut stems of this plant. This study shows that inclematis, tyloses are the main source of occlusions, although bacteria and some amorphic substances may also appear inside the vessels. A preservative composed of 200 mg dm−38-HQC (8-hydroxyquinolin citrate) and 2% sucrose arrested bacterial development and the growth of tyloses. This information can be helpful in the development of new treatments to improve keeping qualities of cutclematisstems.

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Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling

Journal of Food Safety ◽

10.1111/jfs.12443 ◽

2018 ◽

Vol 38 (3) ◽

pp. e12443 ◽

Cited By ~ 10

Author(s):

Behrooz Alizadeh Behbahani ◽

Abbas Ali Imani Fooladi

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Edible Coating ◽

Refrigerated Storage ◽

Intelligent Modeling ◽

Seed Mucilage

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Antimicrobial coating on quality attributes of sausage during refrigerated storage

E3S Web of Conferences ◽

10.1051/e3sconf/20184701002 ◽

2018 ◽

Vol 47 ◽

pp. 01002 ◽

Cited By ~ 6

Author(s):

R. Naufalin ◽

R. Wicaksono ◽

P. Arsil ◽

M.F. Salman

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Peroxide Value ◽

Edible Coating ◽

Refrigerated Storage ◽

Barrier Effect ◽

Moisture Barrier ◽

Barrier Coating ◽

Plate Counts ◽

Quality And Shelf Life

Edible coating based on carboxymethyl cellulose (CMC) environmentally friendly. Addition on Kecombrang (Nicolaia speciosa) extract used to be antimicrobial and antioxidants coating. CMC- based edible coating added with antimicrobial of kecombrang was used to reduce the oxidative and microbial degradation sausages stored at refrigerator at 10°C for 12 days. The cmc coating reduced malonaldehyde substances and peroxide value by 0.88 mg.kg and 92.29%, respectively, compared with the controls. The moisture barrier effect was significantly better for the CMC coating compared to the control. The CMC coating of sausages inhibits the growth of either the total plate counts of Bacillus cereus, Escherichia coli, Staphylococcus aureus, and Pseudomonas aeroginosa. Data show that cmc can effectively be used as a natural antioxidative and moisture barrier coating to extend the quality and shelf life of sausages.

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Effects of Pulsed Electric Field-Assisted Osmotic Dehydration and Edible Coating on the Recovery of Anthocyanins from In Vitro Digested Berries

Foods ◽

10.3390/foods8100505 ◽

2019 ◽

Vol 8 (10) ◽

pp. 505 ◽

Cited By ~ 2

Author(s):

Gabriel Oliveira ◽

Urszula Tylewicz ◽

Marco Dalla Rosa ◽

Thomas Andlid ◽

Marie Alminger

Keyword(s):

Gastrointestinal Tract ◽

Electric Field ◽

Osmotic Dehydration ◽

Pulsed Electric Field ◽

Edible Coating ◽

The Stability ◽

Berry Fruits ◽

Shelf Stable ◽

The Impact

Berry fruits, such as strawberries and blueberries, are rich sources of anthocyanins. Several studies have been made on the impact of non-thermal treatments on safety, shelf-life and nutritional characteristics of such products, but the effects of these processes on anthocyanin stability during digestion in the gastrointestinal tract are still not completely clear. The aim of this study was to assess the recovery of anthocyanins after simulated gastrointestinal digestion of (1) strawberry samples, pre-treated with pulsed electric field (PEF) at 100 or 200 V·cm−1, prior to osmotic dehydration (OD), and (2) blueberry samples coated with chitosan and procyanidin. After digestion, a significantly higher content of cyanidin-3-O-glucoside and malvidin-3-O-glucoside was quantified by LC-MS/MS in processed strawberry and blueberry samples, compared with the controls. The highest recovery of cyanidin-3-O-glucoside was detected in digested strawberry samples osmotically dehydrated with trehalose. The recovery of malvidin-3-O-glucoside was highest in digested blueberries coated with chitosan and stored for 14 days, compared with untreated samples or samples coated with chitosan and procyanidin. Our study shows the potential of mild PEF treatments combined with OD, or the use of edible coating, to obtain shelf-stable products without substantially affecting the composition or the stability of anthocyanins during digestion in the upper gastrointestinal tract.

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