scholarly journals Effects of gallic acid combined with epsilon-polylysine hydrochloride incorporated in a pullulan–CMC edible coating on the storage quality of sea bass

RSC Advances ◽  
2021 ◽  
Vol 11 (47) ◽  
pp. 29675-29683
Author(s):  
Qiuying Li ◽  
Jingyang Zhang ◽  
Jinshuai Zhu ◽  
Hong Lin ◽  
Tong Sun ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Composite Coatings ◽  
Sea Bass ◽  
Edible Coating ◽  
Sodium Carboxymethylcellulose ◽  
Storage Quality ◽  
C Storage

This study investigated the effects of pullulan and sodium carboxymethylcellulose composite coatings with gallic acid and/or ε-polylysine hydrochloride on the quality of sea bass fillets during 4 °C storage.

Glucomannan–Beeswax–Chitosan Antimicrobial Edible Coating to Maintain the Storage Quality of Salak Fruit ( Salacca zalacca )

2020 ◽  
Vol 391 (1) ◽  
pp. 1900164
Author(s):  
Bayu Meindrawan ◽  
Ofe Ofe ◽  
Clarissa Sarah Susanto ◽  
Azzadin Ayman ◽  
Dave Mangindaan ◽  
...  
Keyword(s):  
Edible Coating ◽  
Storage Quality

scholarly journals The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

2021 ◽  
Vol 72 (2) ◽  
pp. e401
Author(s):  
Y. Ucar ◽  
Y. Ozogul ◽  
F. Ozogul ◽  
M. Durmus ◽  
A.R. Kösker ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Dicentrarchus Labrax ◽  
Storage Period ◽  
Sea Bass ◽  
Control Group ◽  
Gram Positive Bacteria ◽  
C Storage ◽  
The Impact

Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.

scholarly journals Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’

LWT ◽  
2021 ◽  
pp. 112475
Author(s):  
William Oyom ◽  
Hengping Xu ◽  
Zhitian Liu ◽  
Haitao Long ◽  
Yongcai Li ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sweet Potato ◽  
Potato Starch ◽  
Edible Coating ◽  
Storage Quality ◽  
Sweet Potato Starch

scholarly journals Effect of Chitosan Composite Coatings with Salicylic Acid and Titanium Dioxide Nanoparticles on the Storage Quality of Blackcurrant Berries

Coatings ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 738
Author(s):  
Yage Xing ◽  
Tianyi Yue ◽  
Yu Wu ◽  
Qinglian Xu ◽  
Xunlian Guo ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Salicylic Acid ◽  
Composite Coatings ◽  
Combined Treatment ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Chitosan Composite

The use of chitosan and chitosan composite coatings for the preservation of fruits and vegetables during storage is attracting increasing attention. In this study, a chitosan-based edible coating, as well as a second chitosan-based edible coating containing salicylic acid (CTS + SA), a third containing nanosized titanium dioxide particles (CTS + TiO2), and a fourth containing a combination of these two (CTS + SA + TiO2) were evaluated in terms of their effects on the postharvest quality of blackcurrant fruit during storage at 4 °C. The results showed that compared with the other three treatment groups, the blackcurrants treated with CTS + SA + TiO2 underwent the smallest changes in weight loss, total soluble solids, titratable acidity, vitamin C, and total anthocyanin content, and retained the highest total flavonoid content. This combined treatment significantly inhibited polyphenol oxidase activity during storage, and the CTS + SA + TiO2 samples also displayed the lowest malondialdehyde content. These results, thus, indicate that the CTS + SA + TiO2 composite coating could maintain the nutrient composition of blackcurrants, thereby playing a significant role in preserving the quality of this fruit at 4 °C.

A Review on Approaches of Edible Coating as Potential Packaging for Meat, Poultry and Seafood

2020 ◽  
Vol 16 (6) ◽  
pp. 874-883
Author(s):  
Punam Gat ◽  
Shafiya Rafiq ◽  
Thelamparambath Vysakh ◽  
Yogesh Gat ◽  
Roji Waghmare
Keyword(s):  
Composite Coatings ◽  
Meat Products ◽  
Future Generation ◽  
Edible Coating ◽  
World Population ◽  
Biodegradable Films ◽  
The World ◽  
Ecological Problems ◽  
Quality Of Food

The World population is increasing continuously and to fulfil the requirement of future generation food supply needs to be increased. Food availability and accessibility can be increased by increasing production, improving distribution, and reducing the losses. To achieve the goal of improving the quality of food products, the use of synthetic packaging films has increased and this has led to serious ecological problems due to their non-biodegradability. Amongst other alternatives to replace the use of synthetic packaging, the application of biodegradable films and coatings has shown promising results. The aim of this article is to update the information about the effects of polysaccharide, protein and lipid-based coatings, and antimicrobial and composite coatings on meat products. In the future, this data will be helpful for the processors to select the best coating material which can enhance the quality of different fresh, processed and frozen meat, poultry and seafood.

scholarly journals Application and toxicity studies of arabinoxylan and β-d-glucan stearic acid ester composite coatings in extending postharvest storage of peach

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Usman Ali ◽  
Prabhjot Kaur ◽  
Swati Kanwar ◽  
Vibhu Kumar ◽  
Rohit Maurya ◽  
...  
Keyword(s):  
Stearic Acid ◽  
Acid Ester ◽  
Composite Coatings ◽  
Disease Incidence ◽  
Storage Quality ◽  
Postharvest Storage ◽  
Toxicological Studies ◽  
Ripening Index ◽  
And Storage

AbstractPeaches are good source of nutrients and known for their taste and aroma. The highly perishable nature of the peaches tends to decay rapidly during transportation and storage is a serious constraint for efficient transportation and storage. Therefore, the effect of arabinoxylan (AX) and β-D-glucan stearic acid ester (SABG) composite coating material was examined for the postharvest storage quality of peach under storage at 22 ± 2 °C with 85% relative humidity (RH). Both, AX-SABG and shellac (1–2%) coatings significantly reduced the change in the quality attributes like weight loss (1.2–1.4 fold), respiration rate (1.1–1.2 fold), ripening index (1.3–1.5 fold) and firmness (1.3–1.5 fold) during 6 days storage as compared to the uncoated peaches. In addition, AX-SABG (1–2%) coating was more effective in retaining aroma volatiles and reducing disease incidence compared to shellac. Further, acute and chronic toxicological studies have shown no tissue related toxicity and mortality in mice. Our results suggest that AX-SABG as an edible coating has the potential to preserve the fruit quality during 6 days storage at 22 ± 2 °C and extend the postharvest shelf life of peach during storage.

Sign in / Sign up

Export Citation Format

Share Document