A novel natural coating for food preservation: Effectiveness on microbial growth and physicochemical parameters

AbstractWhite button mushrooms are greatly high perishable and can deteriorate within a few days after harvesting due to physicomechanical damage, respiration, microbial growth of the delicate epidermal structure. For that reason, the present research work was applied to evaluate the effect of chitosan combination with nano-coating treatments on physicochemical parameters and microbial populations on button mushrooms at chilling storage. Nano coating with the addition of nisin 1% (CHSSN/M) established the minimum value for weight loss 12.18%, maintained firmness 11.55 N, and color index profile. Moreover, O2% rate of (CHSSN/M) mushrooms was the lowest at 1.78%; while the highest rate was reported for CO2 24.88% compared to the untreated samples (Control/M) on day 12. Both pH and total soluble solid concentrations increased during storage. Results reported that the (CHSS/M) mushroom significantly (P < 0.05) reduced polyphenol oxidase activity (24.31 U mg−1 Protein) compared with (Control/M) mushrooms that increased faster than the treated samples. (CHSSN/M) treatment was the most efficient in the reduction of yeast and mold, aerobic plate microorganisms (5.27–5.10 log CFU/g), respectively. The results established that nano-coating film might delay the aging degree and accompany by marked prolongation of postharvest mushroom freshness.

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The influence of some physicochemical parameters on the microbial growth in soils

Thermochimica Acta ◽

10.1016/s0040-6031(02)00245-9 ◽

2002 ◽

Vol 394 (1-2) ◽

pp. 123-131 ◽

Cited By ~ 21

Author(s):

Lisardo Núñez-Regueira ◽

O Núñez-Fernández ◽

J.A Rodrı́guez Añón ◽

J Proupı́n Castiñeiras

Keyword(s):

Physicochemical Parameters ◽

Microbial Growth

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Optimization of medium components and physicochemical parameters to simultaneously enhance microbial growth and production of lypolitic enzymes byStenotrophomonassp.

Biotechnology and Applied Biochemistry ◽

10.1002/bab.1378 ◽

2015 ◽

Vol 63 (3) ◽

pp. 407-418 ◽

Cited By ~ 5

Author(s):

Cintia Anabela Mazzucotelli ◽

María Victoria Agüero ◽

María del Rosario Moreira ◽

María Roberta Ansorena

Keyword(s):

Physicochemical Parameters ◽

Microbial Growth ◽

Medium Components

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IMF: To Enhance the Shelf-Life of Food

International Journal for Modern Trends in Science and Technology - RTT2020 ◽

10.46501/ijmtst061018 ◽

2020 ◽

Vol 6 (10) ◽

pp. 103-108

Author(s):

Srijeeta Saha

Keyword(s):

Moisture Content ◽

Water Activity ◽

Microbial Growth ◽

Review Paper ◽

Osmotic Dehydration ◽

Food Preservation ◽

Gelling Agent ◽

Microbial Stability ◽

Dehydration Processes ◽

Shelf Stable

Drying is the oldest method of food preservation. By reducing the moisture content and water activity the microbial stability of the food materials can be increased. The minimum water activity (aw) for microbial growth is approximately 0.6. But in case of dehydration the texture, palatability and some physical properties of the food materials can be decreased. Intermediate moisture food (IMF) are shelf-stable products having water activities of 0.6-0.84, and the range of the moisture content from 15%-40% and are edible without rehydration. Osmotic dehydration has many advantages include low processing temperatures, short drying times, and 20%-30% lower energy consumption than typical dehydration processes. Sugar is the most important agent used as the humectants for candied intermediate moisture fruits, and salt is used for intermediate moisture vegetables and fish. Most of the fresh fruits can be transformed into IMF or candied fruit (also known as crystallized fruit) without adding synthetic colors and flavors or gelling agent. In this review paper the how different IMF enhance the self-life of the food materials are discussed.

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Assessment of Mineral Accumulation by Lysinibacillus sphaericus from Restaurant Liquid Waste

South Asian Journal of Research in Microbiology ◽

10.9734/sajrm/2018/v1i3810 ◽

2018 ◽

pp. 1-8

Author(s):

Adebisi Musbaudeen Sulaimon ◽

Babatunde Jadesola Aderiye ◽

Adebowale Toba Odeyemi

Keyword(s):

Heavy Metals ◽

Physicochemical Parameters ◽

Microbial Growth ◽

Liquid Waste ◽

Metabolic Process ◽

Waste Collection ◽

Mineral Contents ◽

Waste Products ◽

Lysinibacillus Sphaericus ◽

Liquid Wastes

Presence of microorganisms and relatively high mineral contents mainly heavy metals in waste generated from restaurants and released into the environment may indicate a negative outcome of a microbial metabolic process with serious economic and health implications. Therefore it is justifiable to examine the minerals contents and microbial resistance/accumulation of restaurant liquid wastes with the view to controlling environmental hazard through the removal of pollutants in the waste products, hence this study. Restaurant wastewater are collected from washing dishes and waste collection tank, then mixed and analyzed for the presence and quantity of minerals contents. The physicochemical parameters such as metals, heavy metals and active ingredients of the waste were evaluated. The ability of Lysinibacillus sphaericus to accumulate the minerals was also examined. The results showed that the sample was composed of magnesium (54.4 ± 0.10 mg/L), potassium (23.2 ± 0.01 mg/L), sodium (39.2 ± 0.02 mg/L), zinc (0.61± 0.01 mg/L), copper (0.08 ± 0.01 mg/L) and iron (31.6± 0.03 mg/L). The presence of high amount of some minerals in wastewater is an indication that the environment may be polluted if the wastewaters are released in an uncontrolled manner. Also, the ability of Lysinibacillus sphaericus to assimilate these suggests that the wastes offers favourable condition for microbial growth and are therefore very susceptible to bioaccumulation.

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PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3137 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Erma Ayu Nurcahyani ◽

Merkuria Karyantina ◽

Nanik Suhartatik

Keyword(s):

Active Carbon ◽

Food Preservation ◽

Hazardous Substances ◽

Salted Fish ◽

Hazardous Chemical ◽

The People ◽

Randomized Design ◽

Completely Randomized Design ◽

Safe Food ◽

Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

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Report of Microbial Growth Task Force

10.3320/978-1-931504-26-3 ◽

2001 ◽

Keyword(s):

Microbial Growth ◽

Task Force

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PHYSICOCHEMICAL ANALYSIS OF GROUND WATER AND SURFACE WATER IN KOTA REGION, RAJASTHAN, INDIA

FLORA AND FAUNA ◽

10.33451/florafauna.v24i1pp177-182 ◽

2018 ◽

Vol 24 (1) ◽

Author(s):

NITU SINGH ◽

FATIMA SULTANA

Keyword(s):

Surface Water ◽

Ground Water ◽

Growth And Development ◽

Physicochemical Parameters ◽

Total Dissolved Solids ◽

Physicochemical Analysis ◽

Total Hardness ◽

Developing Nation ◽

The Sustainable Development ◽

Chloride Sulfate

India is a developing nation and is dependent on its natural resources for growth and development. Water, being one of the vital natural resource, must be used judicially for the sustainable development. Present study focuses on the analysis of physicochemical parameters (pH, Turbidity, Alkalinity, Total Hardness, Total dissolved solids, Conductivity, Chloride, Sulfate, Fluoride contents) of ground water and surface water in Kota City (Rajasthan). The study shows the adverse impact of exploitation and urbanization on water resources of Kota City (Rajasthan). Some physicochemical parameters exceed the desirable limits as defined by WHO and Indian Standards in the selected sites. The level of pollution in ground water and surface water of Kota City is increasing due to urbanization.

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