scholarly journals Evaluating the coating process of titanium dioxide nanoparticles and sodium tripolyphosphate on cucumbers under chilling condition to extend the shelf-life

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mahmoud Helal ◽  
Rokayya Sami ◽  
Ebtihal Khojah ◽  
Abeer Elhakem ◽  
Nada Benajiba ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Titanium Dioxide Nanoparticles ◽  
Storage Period ◽  
Visual Quality ◽  
Succinate Dehydrogenase Activity ◽  
Water Condensation ◽  
And Control ◽  
Quality Assessments

AbstractCucumber is a highly perishable fruit, that can easily suffer from water loss, condensation, shriveling, yellowing and decay. The present investigation aim was to extending the shelf-life of cucumber using eco-friendly sodium tripolyphosphate and nano-material. Decay; hardness; succinate dehydrogenase activity (SDH); condensation and shriveling rates; and visual quality assessments of cucumbers fruits were evaluated during 21 days of storage period at 10 °C. There was a slight incidence of decay among (Chitosan/Titanium Dioxide Nanoparticles) CS-TiO2 and (Chitosan/Titanium Dioxide Nanoparticles/Sodium Tripolyphosphate) CS-TiO2-STP samples, which reported the lowest decay incidence 2.21% in CS-TiO2, while CS-TiO2-STP did not show any decay at end of storage period. CS-TiO2-STP recorded the lowest value in SDH activity 0.08 ∆OD min−1 mg protein−1. Very slight hardness, water condensation, and shriveling were detected in CS-TiO2 samples, while CS-TiO2-STP was the lowest compared with other SC samples and control. In general, CS-TiO2-STP treatment was found most potential to enhance the postharvest shelf life of cucumber throughout the storage period up to 21 day.

Effects of Coating by Chitosan, TiO2 Nanoparticles, and Sodium Tripolyphosphate as Crosslinker on Stored Cucumber Fruits

2021 ◽  
Vol 15 (5) ◽  
pp. 598-605
Author(s):  
Rokayya Sami ◽  
Ebtihal Khojah ◽  
Mahmoud Helal ◽  
Abeer Elhakem ◽  
Nada Benajiba ◽  
...  
Keyword(s):  
Weight Loss ◽  
Titanium Dioxide ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Titanium Dioxide Nanoparticles ◽  
Chemical Properties ◽  
Storage Period ◽  
Soluble Solids ◽  
Cucumber Fruit ◽  
Nano Coating

Cucumber fruit contains essential nutrients and fibers and is used widely in salads dressing. Scarce research is available on its storage with nanoparticles and chitosan combined effects. Hence, the objective of this current research was to evaluate some Physico-chemical properties and microbial activity after coating with the combination of chitosan, TiO2 nanoparticles, and sodium tripolyphosphate to enhance the cucumbers storability and prolong the shelf-life. The cucumbers fruits were divided into four groups and dipped into several coating solutions for 10 minutes such as distilled water (Cu-uncoated), chitosan 1% (Cu-Chitosan), chitosan 1%, titanium dioxide nanoparticles 1% (Cu-Chitosan-TDN), and chitosan 1%, titanium dioxide nanoparticles 1%, sodium tripolyphosphate 2% (Cu-Chitosan-TDN-ST), respectively. The cucumber samples were then air-dried at ambient temperature and chilled to 10 °C for storage and evaluation for every seven days until three weeks. Cu-uncoated had the highest weight loss with a value of 5.15%, followed by Cu-Chitosan 4.11% while Cu-Chitosan-TDN and Cu-Chitosan-TDN-ST reported the least weight loss of (3.43% and 3.01%, respectively) after 7 days of the storage period. The results reported that the firmness of the samples was found to be decreased during the whole storage time except in the treatments Cu-Chitosan-TDN-ST and Cu-Chitosan-TDN in which it was noticed to be better in firmness after 21 days of storage (55.12 N/mm and 50.67 N/mm), respectively. Total soluble solids were lower in the coated cucumbers compared with the uncoated samples. Titratable acidity of Cu-Chitosan-TDN-ST 0.26% treated sample increased more as compared with Cu-Chitosan-TDN 0.24% samples at the end of the storage period. The highest increase in pectin content was recorded for Cu-Chitosan-TDN samples 0.042 g/100 g on the 21st day. Nano-coating with the combination of chitosan declared the dietary fiber content changes rate than in samples with the addition of sodium tripolyphosphate. Besides, the antimicrobial activity of the chitosan/nanofilms has been improved with the addition of sodium tripolyphosphate as crosslinker 3.67 CFU/g on the 21st day of storage. Thus, nano-coating with the combination of sodium tripolyphosphate has proven to be efficient method in extending the shelf-life of cucumber samples.

scholarly journals Quality Changes of Chilled Green Mussel (Perna Viridis) Pre-Treated with Organic Acids and Sodium Tripolyphosphate

2019 ◽  
Vol 7 (3) ◽  
pp. 894-904
Author(s):  
Julie Ann Aboganda Arcales ◽  
Loda Montederamos Nacional
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Storage Period ◽  
Perna Viridis ◽  
Green Mussel ◽  
Chilled Storage ◽  
Safe Limit ◽  
Pre Treatment

This study assessed the potential of lactic acid, citric acid, and sodium tripolyphosphate (STPP) as pre-treatments to improve the quality and shelf life of vacuum-packed green mussel during chilled storage. Blanched mussel meat samples were dipped in 2% lactic acid (LA), 2% citric acid (CA), 10% sodium tripolyphosphate (STPP), 10% STPP + 2% lactic acid (STPP-LA), 10% STPP + 2% citric acid (STPP-CA) solutions and chilled at 3˚C. Vacuum-packed green mussel pre-treated with lactic acid have higher sensory scores and remained acceptable at 24 days of storage. Psychrophilic and lactic acid bacteria counts were significantly lower (P<0.05) than other treatments and remained within the safe limit throughout the storage period. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), pH and ammonia increased with storage in all samples but values for acid pre-treated samples remained within the safe limit. However, the weight of organic acid pre-treated samples significantly decreased (P<0.05) than the control (no pre-treatment). Results of the quality assessment indicated that lactic acid pre-treatment can significantly extend the shelf life of green mussel for 24 days at chilled storage compared to 6 days in the untreated sample.

scholarly journals Effect of Preharvest Application of a Second-generation Harpin Protein on Microbial Quality, Antioxidants, and Shelf Life of Fresh-cut Lettuce

2009 ◽  
Vol 134 (1) ◽  
pp. 141-147 ◽  
Author(s):  
Jorge M. Fonseca ◽  
Hyun-Jin Kim ◽  
Wesley L. Kline ◽  
Christian A. Wyenandt ◽  
Murshidul Hoque ◽  
...  
Keyword(s):  
Shelf Life ◽  
Second Generation ◽  
Microbial Population ◽  
Phenolic Content ◽  
Storage Period ◽  
Visual Quality ◽  
The United States ◽  
Field Application ◽  
Fresh Cut

The effect of preharvest application of a newly developed second-generation harpin product (2G-Harpin) on shelf life of fresh-cut lettuce (Lactuca sativa) was investigated. The lettuce plants were grown in three locations in the United States: Watsonville, CA, Cedarville, NJ, and Yuma, AZ, and treated 5 days before harvest at 140, 280, and 420 g·ha−1 (30, 60, and 90 mg·L−1). Lettuce processed and bagged were stored at 1 to 3 °C and evaluated for quality for 20 days. Lettuce from California treated with 2G-Harpin at 280 to 420 g·ha−1 consistently showed better visual quality and lower microbial population than the control. Overall results in New Jersey showed no major differences among treatments. In Arizona, microbial population was lower and visual quality was higher in lettuce treated at 280 and 420 g·ha−1 during part of the storage period. In further experimentation, we examined the phenolic content of lettuce harvested 1 and 7 days after treatment with 2G-Harpin. The results showed that phenolic content was higher in all treated lettuce than in the control lettuce after 24 h. Six days later, the levels fell back to the initial stage. Antioxidants capacity increased by 40% in head leaves when plants were treated with 280 and 420 g·ha−1 2G-Harpin, but no change was observed in outer leaves. Overall, it was revealed that a field application of 2G-Harpin can improve quality of fresh-cut lettuce under environmental conditions that need to be determined. Our results with phenolic content and antioxidant activity suggested that improvement in quality is probably the result of alteration of metabolites' composition and demonstrated that increased phenolics do not correlate with lower quality of fresh-cut products.

Extension of Shelf-Life of Tomato Using Irradiated Chitosan and its Physical and Biochemical Characteristics

2018 ◽  
Vol 67 ◽  
pp. 16-23
Author(s):  
Nehar Parvin ◽  
M.A. Kader ◽  
Roksana Huque ◽  
M.E. Molla ◽  
Mubarak A. Khan
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Chitosan Solution ◽  
Natural Preservative ◽  
Biochemical Characteristics ◽  
Post Harvest ◽  
Chitosan Coating ◽  
And Control ◽  
Total Bacteria

The effect of irradiated chitosan coating on post-harvest preservation of tomato was observed in this study. Irradiated chitosan (40 kGy) solution of various concentrations (500, 750, 1000, 1500 and 2000 ppm) were applied on post-harvest preservation of tomato. Both chitosan treated and untreated (control) tomato were stored at room temperature in open and zip bag conditions. The effect of coating of various chitosan solutions on tomato were observed during storage period. The percentage of weight loss and spoilage rate of the preserved and control tomato samples were investigated. Several parameters (such as total bacteria count, total mold count, moisture, ash, acidity, vitamin C, sugar, protein and fat) were analyzed for irradiated chitosan coated tomato in open condition after 3-weeks storage period. In addition, the same parameters were also analyzed for control tomato. Considering all parameters, the results revealed that 1500 ppm chitosan solution performed better in extending the shelf- life of tomato as compared to the control and other treated samples. Thus, this observation recommend that irradiated chitosan coating have the potential to be used as natural preservative to maintain quality and extending shelf-life of tomato.

scholarly journals Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO2 Nanotubes on the Quality and Shelf Life of Chilled Meat

2019 ◽  
Vol 20 (5) ◽  
pp. 1184 ◽  
Author(s):  
Zhibiao Feng ◽  
Lele Li ◽  
Qiannan Wang ◽  
Guangxin Wu ◽  
Chunhong Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Titanium Dioxide ◽  
Shelf Life ◽  
Whey Protein ◽  
Antimicrobial Agents ◽  
Titanium Dioxide Nanoparticles ◽  
Low Cost ◽  
Edible Films ◽  
Edible Coatings ◽  
Reduce Weight Loss

Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat.

scholarly journals Preparation of shrimp shells chitosan and use it in extending eggs shelf life

2010 ◽  
Vol 4 (2) ◽  
pp. 68-77
Author(s):  
Dhuha D. Salman ◽  
AsInas M. Al-aubadima
Keyword(s):  
Acetic Acid ◽  
Shelf Life ◽  
Sodium Hydroxide ◽  
Storage Period ◽  
Internal Quality ◽  
Molecular Weights ◽  
Weight Losses ◽  
Shrimp Shells ◽  
Concentrated Solution ◽  
And Control

This study aimed to examine the performance of chitosan prepared from chitin. By treating the shrimp shells with 3.5% sodium hydroxide then with 1 N hydrochloric acid. The chitin produced was used to prepare two types of chitosan by treating it with concentrated solution of sodium hydroxide 50% with heating at 100c°for 4 hr. (type A) and 20 hr. (type B). The molecular weights of samples A and B as determined by viscometer were 1155 and 720 KDa. The performance of the two chitosans was examined in preserving eggs quality and extending its shelf life after coating them with 2%of chitosan and keep it at 25C°for 4 week. The results indicate that both samples showed better performance than control (non-coated eggs and eggs coated with 1% acetic acid) as A and B contributed in preserving albumen and yolk quality, whereas, Hough Unit of coating sample decreased from 100 (in the 1st day) to (76.3, 76.8), respectively after 4 wk of storage while the control (non coated eggs and 1% acetic acid coated eggs) was (68.2, 67.9), respectively. The yolk index decreased from 0.6 (in 1st day) to 0.27 and 0.28 for eggs coated with chitosan A and B, respectively and to 0.21 and 0.22 for none coated and 1% acetic acid coated eggs respectively after 4 week of storage. A and B coated samples contributed in decreasing the albumen pH increasing which increased from 7.9 ( in the first day) to 10.4 and 10.8, respectively as compared to 11 for the control. B sample was the best compared to A sample and control in preventing decreasing weight losses which were (5.51, 6.12, 6.33, 7.69) %, respectively. Therefore A and B coated eggs showed high activity to improve the internal quality of eggs and to extend its storage period.

Prediction of Quality and Storage Period of Soybean in Small Packages under Different Temperature

2015 ◽  
Vol 731 ◽  
pp. 389-392
Author(s):  
Wen Li Dong ◽  
Wei Xiao ◽  
De Pu Li ◽  
Zhi Hui Sun
Keyword(s):  
Fatty Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Acid Value ◽  
Order Kinetic ◽  
Shelf Life Prediction ◽  
Solubility Ratio ◽  
And Control ◽  
And Storage

The variation and dynamics of fat, fatty acid value and dissolution rate of protein of soybean under four storage temperatures conditions were studied. Dynamical model between the value of fatty acid and storage time, storage temperature was build according to the first-order kinetic equation which could predict and control the quality changes of soybeans during storage. The results showed that fat content of soybean and solubility ratio of protein were decreased with the extension of storage but the fatty acid value was increased. The shelf life was predicted according to the change of value of fatty acid during storage. Shelf life prediction model of any temperature between 5~35°C was established used Arrhenius equation and Q10 model and the error rate is less than 10%.

scholarly journals Carboxymethyl Cellulose Film Optimized with Persian Gum, Titanium Dioxide Nanoparticles, and Fennel Essential Oil: Investigation of Chemical, Antimicrobial, and Sensory Properties on Rainbow Trout Fillet

2021 ◽  
Author(s):  
mohammad maleki ◽  
Mohammad Mohsenzadeh
Keyword(s):  
Titanium Dioxide ◽  
Rainbow Trout ◽  
Essential Oil ◽  
Carboxymethyl Cellulose ◽  
Antimicrobial Agents ◽  
Titanium Dioxide Nanoparticles ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Microbiological Analysis

Abstract Today, the use of biodegradable packaging containing antimicrobial agents has been approved by the people and industry. In this study, the effect of carboxymethyl cellulose (CMC) film optimized with Persian gum (PG) containing titanium dioxide nanoparticles (TiO2) and fennel essential oil (FEO) was inspected and the sensory, chemical, and microbial properties were evaluated on refrigerated rainbow trout fillets during the storage period (0, 3, 6, 9, and 12 days). The lowest values ​​for the minimum inhibitory concentration (MIC) (8 mg/mL) and the minimum bactericidal concentration (MBC) (10 mg/mL), and the highest diameter of the inhibitory zone in the disk diffusion (19 mm) for FEO were observed against Listeria monocytogenes, Escherichia coli.O157:H7, Pseudomonas fluorescens, and Shewanella putrefaciens, respectively. Moreover, as a microbiological analysis, total viable count (TVC), Pseudomonas spp, lactic acid bacteria (LAB), Enterobacteriaceae, and psychrotrophic bacteria were determined on rainbow trout fillets covered with different treatments (CMC/PG, CMC/PG/FEO, CMC/PG/TiO2, and CMC/PG/FEO/TiO2) during the storage at 4°C. The results showed that three treatments of CMC/PG/FEO, CMC/PG/TiO2, and CMC/PG/FEO/TiO2 had a significant effect on growth control in the studied bacteria (P <0.05). In all treatments, the amount of thiobarbituric acid increased over time, but in the treatment containing FEO, this amount was lower. Sensory scores of the samples were very high until day 6. In general, the results of this study showed that the use of FEO and TiO2 in biodegradable films improves the antimicrobial, chemical, and sensory properties of rainbow trout fillets.

scholarly journals Effect of Coatings Using Titanium Dioxide Nanoparticles and Chitosan Films on Oxidation during Storage on White Button Mushroom

Crystals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 603
Author(s):  
Ebtihal Khojah ◽  
Rokayya Sami ◽  
Mahmoud Helal ◽  
Abeer Elhakem ◽  
Nada Benajiba ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Shelf Life ◽  
Titanium Dioxide Nanoparticles ◽  
Co2 Production ◽  
Coating Films ◽  
Button Mushroom ◽  
Coating Materials ◽  
White Button Mushroom ◽  
Nano Coating ◽  
Chitosan Films

White button mushroom or (Agaricus bisporus) is known as a healthy foodstuff with several nutrients, polyphenols, proteins, and dietary fibers. Mushrooms have a short shelf-life, approximately three to four days at commercial storage and about eight days under chilling conditions. In the current study, titanium dioxide nanoparticles and chitosan films were used as novel active coating materials with the addition of thymol and tween (T and T) as food preservatives to prolong mushroom shelf life up to 12 days. Chitosan, Chitosan-Nano, and Chitosan-Nano/TT were used as coating materials, while water was used as control. Chitosan-Nano/TT film reported the lowest peroxidase activity (0.005 U kg−1 FW) and the highest superoxide dismutase activity (4.033 U kg−1 FW), while catalase activity in Chitosan-Nano film was (0.45 U kg−1 FW). Chitosan-Nano film enhanced the reactive oxygen species production levels, DPPH radicals (74.70%), and malondialdehyde content (1.68 µmol kg−1FW). Chitosan-Nano/TT film preserved the respiration rates (O2 consumption −0.026 mmol s−1kg−1, CO2 production −0.004 mg CO2 kg−1s−1) and increased the phenolic contents (0.38 g kg−1). The results suggested that nano-coating films can increase the oxidation processes which enhanced the quality of the mushrooms.

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