scholarly journals Effect of Coating Materials on the Properties of Chitosan-Starch-Based Edible Coatings

2019 ◽  
Vol 507 ◽  
pp. 012011 ◽  
Author(s):  
Noorsuhana Mohd Yusof ◽  
Junaidah Jai ◽  
Fazlena Hamzah
Keyword(s):  
Edible Coatings ◽  
Coating Materials

scholarly journals The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening

Coatings ◽  
2018 ◽  
Vol 8 (2) ◽  
pp. 80 ◽  
Author(s):  
Afshin Soleimani-Rambod ◽  
Shahin Zomorodi ◽  
Shahram Naghizadeh Raeisi ◽  
Asghar Khosrowshahi Asl ◽  
Seyed-Ahmad Shahidi
Keyword(s):  
Fatty Acid Composition ◽  
Xanthan Gum ◽  
Dry Matter ◽  
Polyvinyl Acetate ◽  
Cheddar Cheese ◽  
Edible Coating ◽  
Aerobic Bacteria ◽  
Edible Coatings ◽  
Coating Materials ◽  
Cold Room

The object of this study was to investigate the possibility of using xanthan gum and flaxseed mucilage as edible coatings for Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated with different coating materials in triplicate as follows: Coated with polyvinyl acetate as control (C), coated with 0.5% xanthan gum (XG), coated with 0.75% flaxseed mucilage (FM1), coated with 1% flaxseed mucilage (FM2), and coated with 1.25% flaxseed mucilage (FM3). All samples were kept at 8 ± 2 °C in a cold room for 90 days. The statistical analysis of the results showed that the moisture content of the samples decreased and the protein content increased during the ripening period (P < 0.01). The pH, acidity, fat in dry matter, and TCA-SN/TN of samples were significantly affected by xanthan gum and flaxseed mucilage treatment (P < 0.01). The free fatty acid composition of samples was significantly affected by edible coatings. Edible coatings affected the growth of non-starter lactic acid bacteria and the total mesophilic aerobic bacteria in a non-significant manner (P > 0.01). The growth of starter bacteria was significantly altered under the effect of edible coating materials (P < 0.05). Tyrosine and tryptophan contents as an index of proteolysis, lipolysis, and sensory evaluation of samples were not significantly different.

scholarly journals Efficacy of Sweet Potato Starch-Based Coating to Improve Quality and Safety of Hen Eggs during Storage

Coatings ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 205 ◽  
Author(s):  
Abdulhakim Sharaf Eddin ◽  
Reza Tahergorabi
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Storage Time ◽  
Egg Quality ◽  
Potato Starch ◽  
Food Preservation ◽  
Edible Coatings ◽  
Quality And Safety ◽  
Coating Materials ◽  
Sweet Potato Starch

Egg deterioration occurs during storage time, which leads to quality loss. Thus, different preservations methods have been used to extend the shelf-life and maintain the safety of eggs. Edible coating materials based on biopolymers, such as starches and other renewable sources, have been used for different food products and been identified as an effective method of food preservation. In this study, eggs were coated with edible coatings prepared from sweet potato starch (SPS) and varying levels of thyme essential oil (TEO), including 0 (control), 2%, 4%, and 6%. The quality and safety of the coated and uncoated eggs during five weeks of storage at 25 °C were studied. The application of 4% TEO in SPS-based coatings maintained the quality and safety of eggs two weeks longer than non-coated eggs. This study showed that the SPS-TEO coating could be useful in extending the shelf life of eggs during storage time, by delaying changes in egg quality.

scholarly journals Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1695 ◽  
Author(s):  
Yage Xing ◽  
Wenxiu Li ◽  
Qin Wang ◽  
Xuanlin Li ◽  
Qinglian Xu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Metal Ion ◽  
Fruits And Vegetables ◽  
Antimicrobial Properties ◽  
Edible Coatings ◽  
Coating Materials ◽  
Antimicrobial Nanoparticles ◽  
Vegetables And Fruits ◽  
Free Metal

Edible coatings and films (ECF) are employed as matrixes for incorporating antimicrobial nanoparticles (NPs), and then they are applied on the fruits and vegetables to prolong shelf life and enhance storage quality. This paper provides a comprehensive review on the preparation, antimicrobial properties and mechanisms, surface and physical qualities of ECF containing antimicrobial NPs, and its efficient application to vegetables and fruits as well. Following an introduction on the properties of the main edible coating materials, the preparation technologies of ECF with NPs are summarized. The antimicrobial activity of ECF with NPs against the tested microorganism was observed by many researchers. This might be mainly due to the electrostatic interaction between the cationic polymer or free metal ions and the charged cell membrane, the photocatalytic reaction of NPs, the detachment of free metal ion, and partly due to the antimicrobial activity of edible materials. Moreover, their physical, mechanical and releasing properties are discussed in detail, which might be influenced by the concentration of NPs. The preservation potential on the quality of fruits and vegetables indicates that various ECF with NPs might be used as the ideal materials for food application. Following the introduction on these characteristics, an attempt is made to predict future trends in this field.

scholarly journals Effect of Different Edible Coatings on Postharvest Quality of Mandarin Orange (Citrus reticulata Blanco)

2021 ◽  
Vol 4 (2) ◽  
pp. 136-144
Author(s):  
Barsha D.C. ◽  
Monika Singh ◽  
Prakash Khanal ◽  
Madan Pandey ◽  
Rukmagat Pathak
Keyword(s):  
Titratable Acidity ◽  
Edible Coating ◽  
Paraffin Wax ◽  
Postharvest Quality ◽  
Mustard Oil ◽  
Edible Coatings ◽  
Coating Materials ◽  
Postharvest Losses ◽  
Juice Content

Although Nepal produces a large amount of mandarin it faces huge postharvest losses due to improper postharvest practices. Treating fruits with different edible coatings can minimize postharvest losses. The experiment was carried out in the horticulture lab of Prithu Technical College, Dang, Nepal to evaluate the effects of different edible coating materials on the postharvest quality of mandarin. The experiment was laid in Complete Randomized Design (CRD) with three replications and seven treatments  in each replication. Mandarins were coated with different edible coating materials i.e. paraffin wax (100%, 75% and 50%), mustard oil, Aloe vera, turmeric paste and control (non-coated). After coating with different edible materials, mandarins were kept at ambient room conditions (18±2℃ and 52.41±14.35%). The lowest physiological loss in weight at 7, 14and 21 days was recorded in mandarin coated with 75% paraffin wax which was 3.10%, 4.83% and 10.33%, respectively. The highest titratable acidity (0.68%), juice content (46.33%) and marketable fruit percentage (81.73%) were recorded in 75% paraffin wax. The highest total soluble solid (14.00 ˚Brix) was recorded in control. Based on the result obtained from our research, it is suggested to use 75% paraffin wax for the storage of mandarin at ambient room conditions (18±2℃ and 52.41±14.35% RH) as it gives a high percentage of marketable fruits and juice content and also minimizes the physiological loss in weight.

The effect of edible coatings on storage quality of McIntosh, Delicious and Spartan apples

1994 ◽  
Vol 74 (4) ◽  
pp. 847-852 ◽  
Author(s):  
O. L. Lau ◽  
M. Meheriuk
Keyword(s):  
Sensory Quality ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Edible Coatings ◽  
Storage Quality ◽  
Coating Materials ◽  
Air Core ◽  
Sucrose Fatty Acid Ester ◽  
Skin Discoloration

McIntosh, Delicious and Spartan apples were coated with several concentrations of Prolong, a sucrose-fatty acid ester, or Nutri-Save, a polysaccharide, and stored in air at 0 °C for 120–50 d or in air at 20 °C for 14 d. Retention of flesh firmness and acidity were generally better in coated fruit than in control fruit during the 3-yr study. Non-coated fruit stored under CA for the same periods were superior in overall quality than coated fruit stored in air. Core flush and scald were lower in coated McIntosh fruit but core flush and breakdown were slightly higher in coated Delicious apples. The higher concentrations of coating materials caused significant skin discoloration (purplish hue) in McIntosh and Spartan. Discoloration was less severe in Delicious apples. Ripening of the fruit under low and high humidity at 20 °C did not affect quality parameters. Sensory quality was not affected by the coating materials. Key words:Malus domestica, firmness, titratable acidity, skin discoloration, disorders, sensory attributes

Development in the Combined Treatment of Coating and Osmotic Dehydration of Food - A Review

2005 ◽  
Vol 1 (1) ◽  
Author(s):  
Mya Mya Khin ◽  
Weibiao Zhou ◽  
Conrad Perera
Keyword(s):  
Mass Transfer ◽  
Tissue Damage ◽  
Osmotic Dehydration ◽  
Combined Treatment ◽  
Edible Coatings ◽  
Minimal Processing ◽  
Coating Materials ◽  
Hot Air ◽  
Promising Solution ◽  
Nutritional Constituents

Osmotic dehydration is gaining considerable attention as a minimal processing method because of its advantages such as saving energy to compliment drying process, better control of flavor loss and tissue damage problems and improved retention of color and nutritional constituents. The problems of flavor loss, tissue damage, color degradation and nutritional loss are present in traditional hot air drying due to the high temperature involved. However, except for candied food, large penetration of solute into the food becomes a major problem in osmotic dehydration. The application of a coating on food prior to osmotic dehydration is a promising solution to alleviate the large solute intake problem. Edible coatings serve as a barrier to limit the penetration of solute without having an adverse effect on water removal. This paper focuses on this combined technology and its potentials. The effects of edible coatings on both water and solute mass transfer in osmotic dehydration are reviewed. Suitable coating materials and their applicable concentration range for osmotic dehydration of food are evaluated. Mathematical models describing the mass transfer in osmotically dehydrated food with coatings are also reviewed.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

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