Fabrication of Cleistocalyx operculatus extracts/chitosan/gum arabic composite as an edible coating for preservation of banana

2021 ◽  
Vol 161 ◽  
pp. 106550
Author(s):  
Khoa Hai Le ◽  
D. Duong La ◽  
Phuong Thi Mai Nguyen ◽  
Minh Dac-Binh Nguyen ◽  
Anh Thi Kieu Vo ◽  
...  
Keyword(s):  
Gum Arabic ◽  
Edible Coating ◽  
Cleistocalyx Operculatus

Application of Gum Arabic as Edible Coating for Improving Postharvest Quality of Potato Tubers

2021 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Rowaa Ghannam ◽  
Shimaa Abdelsalam ◽  
Afaf Amin ◽  
Maha Hewedy
Keyword(s):  
Gum Arabic ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Potato Tubers

Incorporation of Zataria multiflora Boiss essential oil into gum Arabic edible coating to maintain the quality properties of fresh in-hull pistachio (Pistacia vera L.)

2021 ◽  
Vol 30 ◽  
pp. 100724
Author(s):  
Maryam Hashemi ◽  
Abdolmajid Mirzaalian Dastjerdi ◽  
Seyed Hossein Mirdehghan ◽  
Ahmad Shakerardekani ◽  
John B. Golding
Keyword(s):  
Essential Oil ◽  
Gum Arabic ◽  
Edible Coating ◽  
Pistacia Vera ◽  
Zataria Multiflora ◽  
Quality Properties

Improved Postharvest Quality of Cold Stored Blueberry by Edible Coating Based on Composite Gum Arabic/Roselle Extract

2019 ◽  
Vol 12 (9) ◽  
pp. 1537-1547 ◽  
Author(s):  
Zhikun Yang ◽  
Xiaobo Zou ◽  
Zhihua Li ◽  
Xiaowei Huang ◽  
Xiaodong Zhai ◽  
...  
Keyword(s):  
Gum Arabic ◽  
Edible Coating ◽  
Postharvest Quality

scholarly journals Gum arabic based composite edible coating on green chillies

2018 ◽  
Vol 32 (2) ◽  
pp. 193-202 ◽  
Author(s):  
Sreejit Valiathan ◽  
K.A. Athmaselvi
Keyword(s):  
Room Temperature ◽  
Gum Arabic ◽  
Tween 80 ◽  
Edible Coating ◽  
Organoleptic Properties ◽  
Thyme Oil ◽  
Physico Chemical ◽  
Significant Difference ◽  
The Cost ◽  
And Control

AbstractGreen chillies were coated with a composite edible coating composed of gum arabic (5%), glycerol (1%), thyme oil (0.5%) and tween 80 (0.05%) to preserve the freshness and quality of green chillies and thus reduce the cost of preservation. In the present work, the chillies were coated with the composite edible coating using the dipping method with three dipping times (1, 3 and 5 min). The physicochemical parameters of the coated and control chillies stored at room temperature (28±2ºC) were evaluated at regular intervals of storage. There was a significant difference (p≤0.05) in the physicochemical properties between the control chillies and coated chillies with 1, 3 and 5 min dipping times. The coated green chillies showed significantly (p≤0.05) lower weight loss, phenolic acid production, capsaicin production and significantly (p≤0.05) higher retention of ascorbic acid, total chlorophyll content, colour, firmness and better organoleptic properties. The composite edible coating of gum arabic and thyme oil with 3 min dipping was effective in preserving the desirable physico-chemical and organoleptic properties of the green chillies up to 12 days, compared to the uncoated chillies that had a shelf life of 6 days at room temperature.

Effects of antibacterial ZnO nanoparticles on the performance of a chitosan/gum arabic edible coating for post-harvest banana preservation

2021 ◽  
Vol 151 ◽  
pp. 106057
Author(s):  
Duc D. La ◽  
Phuong Nguyen-Tri ◽  
Khoa. H. Le ◽  
Phuong T.M. Nguyen ◽  
M. Dac-Binh Nguyen ◽  
...  
Keyword(s):  
Zno Nanoparticles ◽  
Gum Arabic ◽  
Edible Coating ◽  
Post Harvest
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