Bioactive edible film based on Konjac glucomannan and probiotic
            Lactobacillus plantarum
            strains: Physicochemical properties and shelf life of fresh‐cut kiwis

The demand for healthy and ready-to-eat products, such asfreshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physicochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically significant differences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.

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Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties

Nutrition & Food Science ◽

10.1108/nfs-05-2015-0065 ◽

2016 ◽

Vol 46 (1) ◽

pp. 82-95 ◽

Cited By ~ 9

Author(s):

Arvind Soni ◽

G Kandeepan ◽

S. K. Mendiratta ◽

Vivek Shukla ◽

Ashish Kumar

Keyword(s):

Essential Oil ◽

Physicochemical Properties ◽

Essential Oils ◽

Shelf Life ◽

Meat Products ◽

Edible Films ◽

Edible Film ◽

Content Type ◽

Antimicrobial Substances

Purpose – The purpose of this paper was to develop an antimicrobial edible film coated with essential oils for packaging application with characterization of its physicochemical properties. Livestock products especially meat products need special packaging system for protection. The most well-known packaging materials are polyethylene or co-polymer-based materials which have led to serious ecological problems due to their non-biodegradability and non-renewable nature. There has been a growing interest for edible films in recent years trying to reduce the amount of wastes, capable of protecting the food once the primary packaging is open, and because of public concerns about environmental protection. Various kinds of antimicrobial substances can also be incorporated into edible films to improve their functionality, as these substances could limit or prevent microbial growth on food surface. Design/methodology/approach – Biopolymers such as carrageenan and carboxymethylcellulose and their various combinations were tried to develop an edible film. The levels of antimicrobial substances such as oregano and thyme essential oils were standardized on the basis of their minimal inhibitory concentration against Escherichia coli, Salmonella pullorum, Staphylococcus aureus and Listeria monocytogenes. Standardized edible film coated with standardized concentration of essential oil was examined for different physicochemical properties and compared with edible film without essential oil. Findings – In total, 1.5 per cent (w/v) solution of carrageenan was found best suited biopolymer for edible film formation on the basis of thickness, transparency and elongation ability. Combined concentration of oregano (0.02 per cent) and thyme (0.03 per cent) essential oils were found to be best suited for coating the edible film as antimicrobial application. Research limitations/implications – Future research may benefit from the present attempt in evaluating the potency of easily available agricultural by produces for preparation of economically viable edible film incorporated with various natural biopreservatives in combination for the enhancement of shelf life. Originality/value – Antimicrobial packaging for enhancing the quality and shelf life of stored meat products offers great scope for further research in this field. Moreover, the literature pertaining to the application of edible films containing biopreservative for chicken meat products is very limited.

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Innovative Coating Technologies to Extend the Shelf Life of Fresh-Cut Fruits by Edible Film Materials

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.789.195 ◽

2018 ◽

Vol 789 ◽

pp. 195-200 ◽

Cited By ~ 1

Author(s):

Roberta Risoluti ◽

Maria Aurora Fabiano ◽

Giuseppina Gullifa ◽

Francesca Buiarelli ◽

Stefano Materazzi

Keyword(s):

Gas Chromatography ◽

Natural Resources ◽

Shelf Life ◽

Edible Film ◽

Life Extension ◽

Film Coatings ◽

Weight Losses ◽

Percentage Weight ◽

Fresh Cut ◽

Novel Strategy

In this work, the application of a novel strategy to extend the shelf life of fresh cut fruits isproposed. In particular, edible film coatings from natural resources were used with the aim ofextending the shelf life of fresh cut apples. Chitosan and carboxymethylcellulose were consideredand a promising formulation was developed. The evaluation of the shelf life extension of fruits wasperformed in a multiparametric way over a period of 10 days. The percentage weight losses werecalculated for treated and untreated fruits in order to evaluate the performances of the coatingmaterialto avoid contact with environment. In the meanwhile, gas chromatography coupled to massspectrometry (GC-MS) was considered to determine the volatile compounds producing acharacteristic flavor of apples. Results demonstrated a significant improvement in the physiologicalloss in weight of treated fruits with respect to controls, while the study of the volatile componentindicated the ability of treated fruits to retain its freshness during storage.

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Edible film coating to extend the shelf-life of fresh-cut kiwi

IOP Conference Series Materials Science and Engineering ◽

10.1088/1757-899x/1048/1/012011 ◽

2021 ◽

Vol 1048 (1) ◽

pp. 012011

Author(s):

G. Gullifa

Keyword(s):

Shelf Life ◽

Film Coating ◽

Edible Film ◽

Fresh Cut

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