scholarly journals The effect of edible coating application based on cassava starch and calcium chloride concentration on the quality of orange sweet potatoes french fries

2020 ◽  
Vol 454 ◽  
pp. 012110
Author(s):  
R Isnaini ◽  
M Nurminah ◽  
Z Lubis
Keyword(s):  
Calcium Chloride ◽  
Chloride Concentration ◽  
Cassava Starch ◽  
Edible Coating ◽  
French Fries ◽  
Sweet Potatoes ◽  
Coating Application

scholarly journals Pengaruh Edible Coating Jenis Pati Terhadap Mutu Buah Tomat Selama Penyimpanan

2019 ◽  
Vol 8 (1) ◽  
pp. 29-33
Author(s):  
Gilian Tetelepta ◽  
Priscillia Picauly ◽  
Febby J. Polnaya ◽  
Rachel Breemer ◽  
Gelora H Augustyn
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Tomato Fruit ◽  
Cassava Starch ◽  
Edible Coating ◽  
Total Acidity ◽  
Sago Starch ◽  
Randomized Experimental Design ◽  
Lycopene Content

This research was aimed to assess the effects of starch type as edible coatings on tomato fruit during storage. A completely randomized experimental design with two factor of treatment. i.e, starch type (no coating, tuni sago starch, cassava starch, and Fe’i banana starch) and storage time (5, 10, and 15 days). Variables observed including hardness, weight loss, vitamin C, total acidity and lycopene content. Results showed that stored for 15 days without coating resulted in significant decrease in hardness, vitamin C content, total acidity, and increase in weight loss and lycopene content. Whereas tomato fruits coated with tuni sago, cassava and tongka langit banana starches was found to be more effective in maintaining the quality of the tomatoes during storage. Keywords: cassava starch, edible coating, Fe’i banana starch, tuni sago starch, tomato   ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh jenis pati untuk edible coating buah tomat selama penyimpanan. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap faktorial, terdiri dari dua faktor yaitu jenis pati (tanpa coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit) dan lama penyimpanan (5, 10, dan 15 hari). Variabel yang diamati adalah kekerasan, susut bobot, vitamin C, total asam dan likopen. Hasil penelitian menunjukkan bahwa buah tomat yang disimpan hingga hari ke-15 tanpa coating secara signifikan mengalami penurunan kekerasan, vitamin C, total asam dan mengalami kenaikan susut bobot dan likopen. Sedangkan buah tomat yang di-coating dengan pati sagu tuni, ubi kayu, pisang tongka langit efektif dalam mempertahankan mutu tomat selama penyimpanan. Kata kunci: edible coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit, tomat

scholarly journals Influence of glucomannan edible coating in guava quality during storage

2020 ◽  
Vol 9 (10) ◽  
pp. e2639108432
Author(s):  
Gabriela Cristina Barion ◽  
Ana Carolina Pelaes Vital ◽  
Paula Toshimi Matumoto-Pintro ◽  
Cássia Inês Lourenzi Franco Rosa
Keyword(s):  
Psidium Guajava ◽  
Edible Coating ◽  
The Other ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Coating Application ◽  
Post Harvest ◽  
Loss Of Mass ◽  
Lower Loss

Guava (Psidium guajava) is a highly perishable fruit and is considered as climacteric. Therefore, some alternatives are studied to prolong post-harvest conservation, one of them being the application of edible coatings, which are based on polysaccharides. The objective of this study was to evaluate the post-harvest conservation of uncoated (control – T0) guavas and with edible coating containing 0.5% (T0.5) and 1.0% (T1.0) of konjac glucomannan. The fruits were immersed in the solutions and stored under refrigeration at 4 ° C for analysis at 7 and 15 days of storage. The main parameters evaluated in relation to fruit quality during storage were firmness and color, and with the coating application it was possible to observe a maintenance of these parameters when compared to the control (p <0.05). Besides that, the fruits with coating presented a lower loss of mass. The other parameters evaluated were not influenced by coating addition (p> 0.05), such as pH, acidity, soluble solids, ascorbic acid, luminosity and redness of the peel and color of the pulp. Therefore, coatings made with glucomannan from Konjac may be an alternative to guarantee the quality of fruits during its commercialization, increasing its shelf life.

scholarly journals Combination of mild heat and calcium chloride treatment on the texture and bioactive compounds of purple shallot

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1681-1687
Author(s):  
N.M. Thuy ◽  
N.T.M. Tuyen ◽  
N.V. Tai
Keyword(s):  
Water Temperature ◽  
Calcium Chloride ◽  
Bioactive Compounds ◽  
Chloride Concentration ◽  
Hot Water ◽  
Raw Material ◽  
Total Phenolic ◽  
Agricultural Crop ◽  
Mild Heat

Purple shallot (Allium ascalonicum L.) is one of the most tropical agricultural crop widely used as a food seasoning. It is a highly commercial and important commodity by the food industry, not only based on its economic value but also the bioactive compounds. Pretreatment is widely used before processing of agro-products to improve the quality of these products. In this study, the influences of the pretreatment were conducted by the combination of mild temperature ranging from 45 to 55°C and different concentrations of calcium chloride (from 0.25 to 0.75%) on the quality of raw purple shallot used for further study (e.g. freeze-drying and pickling). The samples were analyzed for the firmness, bioactive compounds (total phenolic, total flavonoid and quercetin content) and antioxidant activity. The results showed that mild water temperature and calcium chloride concentration were influent on the firmness and bioactive compounds of raw material. The addition of calcium can enhance the beneficial action of mild heat treatments on sensory properties of purple shallot. The optimal conditions of the process were stabilized with the desired function, obtained at 50°C of mild hot water temperature dipping and 0.64% of calcium chloride concentration.

CASSAVA STARCH-BASED EDIBLE COATINGS ENRICHED WITH Alpina purpurata AND Kaempferia rotunda ESSENTIAL OILS FOR PATIN FILLETS PRESERVATION

2016 ◽  
Vol 78 (4-2) ◽  
Author(s):  
Rohula Utami ◽  
Danar Praseptiangga ◽  
Edhi Nurhartadi ◽  
Godras Jati Manuhara ◽  
Lia Umi Khasanah ◽  
...  
Keyword(s):  
Essential Oil ◽  
Microbial Growth ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Cassava Starch ◽  
Edible Coating ◽  
Frozen Fish ◽  
Alpinia Purpurata ◽  
And Chemical Properties

Cassava starch–based edible coating enriched with essential oil of Alpinia purpurata and Kaempferia rotunda was applied to preserve patin fillets during frozen storage. The quality of fillets was analyzed based on microbiological and chemical properties. Different concentration of essential oil in distilled water, 0 % (control), 0.1 % and 1 % (v/v), was added in cassava starch–based edible coating. The addition of essential oil significantly inhibited the microbial growth by reducing protein deterioration and delaying lipid oxidation in fillets during 4 mo of frozen storage. The results indicates that essential oil of Alpinia purpurata and Kaempferia rotunda can be used as an alternative preservation as it could protect frozen fish fillets from deterioration and extend the shelf life.

scholarly journals Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Virgilio Cruz ◽  
Romeo Rojas ◽  
Saúl Saucedo-Pompa ◽  
Dolores G. Martínez ◽  
Antonio F. Aguilera-Carbó ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Life Quality ◽  
Gum Arabic ◽  
Good Alternative ◽  
Edible Coating ◽  
Jojoba Oil ◽  
Coating Application ◽  
Candelilla Wax

An edible coating functionalized with pomegranate polyphenols was designed. Different blends of candelilla wax, gum arabic, jojoba oil, and pomegranate polyphenols were formulated in order to improve the shelf life quality of pears (variety Bartlett), and all formulations were applied by immersion onto the fruit surface. Coated pears with and without polyphenols and uncoated pears (control) were stored under the same conditions. Fruits were analyzed to evaluate changes in their physicochemical, microbiological, and sensorial properties during 30 days of storage at room temperature. Coated pears coded as T13 (candelilla wax 3%, gum arabic 4%, jojoba oil 0.15%, and pomegranate polyphenols 0.015%) extended and improved their shelf life quality due to the minimization of the physic-chemical changes and sensorial properties. Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of pears. It was probed that coated pears were accepted for consumers as a good product. Edible coating application represents a good alternative to keep pears freshness for longer periods.

scholarly journals A Comparison of Calcium Aggregation and Ultracentrifugation Methods for the Preparation of Rat Brain Microsomes for Drug Metabolism Studies

Pharmacology ◽  
2021 ◽  
pp. 1-6
Author(s):  
Barent N. DuBois ◽  
Farideh Amirrad ◽  
Reza Mehvar
Keyword(s):  
Calcium Chloride ◽  
High Speed ◽  
Chloride Concentration ◽  
Microsomal Protein ◽  
Protein Yield ◽  
Aggregation Method ◽  
Low Speed ◽  
Adult Rat ◽  
Brain Microsomes

Preparation of brain microsomes by the calcium chloride aggregation method has been suggested as an alternative to the ultracentrifugation method. However, the effects of the calcium chloride concentration on the quality of the microsomal fractions are not known. Brain microsomes were prepared from the adult rat brains using the high-speed ultracentrifugation and low-speed calcium chloride (10–100 mM) aggregation methods (<i>n</i> = 5–6 per group). The microsomal protein yield (spectrometry), the cytochrome P450 reductase (CPR) activity (spectrometry), and the monooxygenase activities (UPLC-MS/MS) of CYP2D and CYP2E1 were determined in the obtained fractions. Increasing the concentrations of calcium chloride progressively increased the protein yield of the low-speed microsomal fractions. However, the increased yield was associated with a significant decrease in the activities of CPR, CYP2D, and CYP2E1. Additionally, the CYP2D and CYP2E1 activities were significantly correlated with the CPR activities of the fractions. In conclusion, when an ultracentrifuge is available, preparation of brain microsomes by the ultracentrifugation method might be preferable. However, the calcium aggregation method at a calcium chloride concentration of 10 mM is an acceptable alternative to the ultracentrifuge method.

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