scholarly journals Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Wenru Liu ◽  
Yong Shen ◽  
Na Li ◽  
Jun Mei ◽  
Jing Xie
Keyword(s):  
Methanol Extract ◽  
Procambarus Clarkii ◽  
Edible Coating ◽  
Edible Coatings ◽  
Refrigerated Storage ◽  
Water Migration ◽  
Total Volatile ◽  
Huge Amount ◽  
Basic Nitrogen ◽  
Peel Extract

China is one of the largest producers of red pitaya in the world and responsible for disposal of the huge amount of peel generated as a waste. The objective of this research was to evaluate the effect of the addition of red pitaya peel extract (RPPE, 1.0%, 2.0%, or 3.0% (w/v)) and 0.1% ε-polylysine (ε-PL) to a fish gelatin edible coating on the preservation of deshelled crayfish (Procambarus clarkii) during refrigerated storage. The physicochemical and water migration of the samples were determined during 8-day storage. Deshelled crayfish packaged in edible coatings exhibited significantly (p<0.05) lower values for total volatile basic nitrogen (TVB-N), K value maintenance, and free amino acids (FAAs). This study shows that application of an edible coating incorporated with RPPE and ε-PL is an effective strategy in retarding the quality deterioration in deshelled crayfish during storage.

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.

scholarly journals Efficacy of Chitosan/propolis Liquid Extract Emulsion Coating on Refrigerated Storage Quality of Crayfish Meat 

2020 ◽  
Author(s):  
mehmet ÇOBAN
Keyword(s):  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Total Volatile ◽  
Storage Quality ◽  
Psychrotrophic Bacteria ◽  
Liquid Extract ◽  
Basic Nitrogen ◽  
Sensorial Attributes ◽  
Seafood Processing

Abstract In this study, the efficiency of chitosan-propolis liquid extract coatings on the storage quality of crayfish meat at 4 ºC was studied. With respect to the treatments, chitosan at 2% (w/v) in 1% (v/v) of glycerol is dissolved and then emulsified with propolis liquid extract at 0.3 and 0.6 % (v/v). The control and treated samples were analyzed periodically for chemical (pH, Thiobarbituric acid, Peroxide value, Total volatile basic nitrogen and K values), microbiological (Total aerobic mesophilic bacteria, Psychrotrophic bacteria H2S-producing bacteria, Yeasts- Moulds) and sensorial attributes (Odor, Taste, Firmness and Overall acceptance) along storage. Results demonstrate that chitosan coatings containing propolis liquid extract are effective in controlling the growth of bacteria and chemical indices. These results can be beneficial for seafood processing sectors, as well as for food technologists.

The Effects of the Film Made by Citral β-Cyclodextrin Inclusion Complex Combined with Chitosan on Fresh Beef

2014 ◽  
Vol 989-994 ◽  
pp. 1052-1055 ◽  
Author(s):  
Hai Jun Chen ◽  
Fu Xin Yang ◽  
Li Juan Ou ◽  
Dong Xiang Zhou ◽  
Li Li
Keyword(s):  
Inclusion Complex ◽  
Chitosan Film ◽  
Bacterial Count ◽  
Refrigerated Storage ◽  
Total Volatile ◽  
Cyclodextrin Inclusion ◽  
Basic Nitrogen ◽  
Film Treatment ◽  
Cyclodextrin Inclusion Complex

Films of chitosan (Ch), Ch+0.5%(v/v) the citral (CI), Ch+2.5%(w/v) the citral β-cyclodextrin inclusion complex (β-CD-CI) and the physics mixture CI and β-CD-CI were prepared on the quality of fresh beef during refrigerated storage at 4±1°C were investigated, and verified the preservation effect of wrap fresh beef. The control and the treated beef samples were analyzed periodically for the total volatile basic nitrogen (TVBN), aerobic bacterial count (ABC), the sensory evaluation, and pH. The results indicate that all treatments retarded the decay of the beef samples. The chitosan film with the β-CD-CI exhibited superior to the preservation ability compared with control pure chitosan film treatment in maintaining the quality of fresh beef samples and significantly extended the shelf life by approximately 5 days.

Application of Gelatin-Based Antimicrobial Edible Coatings on the Preservation of Chicken Meat and Prepared Products

2011 ◽  
Vol 236-238 ◽  
pp. 2255-2258 ◽  
Author(s):  
Rong Rong Liang ◽  
Xi Bin Zhang ◽  
Xiu Jiang Wang ◽  
Ren Huan Wang ◽  
Yan Wei Mao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Early Stage ◽  
Edible Coating ◽  
Chicken Meat ◽  
Potassium Sorbate ◽  
Chicken Breast ◽  
Edible Coatings ◽  
Drip Loss ◽  
Refrigerated Storage

To prolong the shelf-life of chilled chicken and to reduce the drip loss in this meat and in prepared chicken products in refrigerated storage, a gelatin-based antimicrobial edible coating was developed that included nisin, EDTA and potassium sorbate. The chilled chicken breast and prepared chicken products were treated with the coating and were stored at 4°C in tray-packaging. The results showed that after treatment with the coating that included the optimal concentrations of the additives, the shelf life of the chilled chicken meat and the prepared chicken products was significant prolonged, the amount of drip loss of was significantly reduced from 4.88~5.90% to 0.67%~0.82%, and the color values were also improved during the early stage of the storage. We conclude that the gelatin-based antimicrobial edible coating with the optimization formula is an effective preservation material that can be applied as an inner packaging for the chicken and prepared chicken products under refrigerated.

scholarly journals Shelf-Life Extension of Refrigerated Turbot (Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions

2021 ◽  
Vol 8 ◽  
Author(s):  
Wenru Liu ◽  
Qi Wang ◽  
Jun Mei ◽  
Jing Xie
Keyword(s):  
Scophthalmus Maximus ◽  
Viable Count ◽  
Life Extension ◽  
Refrigerated Storage ◽  
Total Volatile ◽  
Organoleptic Evaluation ◽  
Psychrotrophic Bacteria ◽  
Basic Nitrogen ◽  
Turbot Scophthalmus Maximus

This research was to investigate the effect of weakly acidic electrolytic water (WAEW) treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active coatings, containing daphnetin emulsions on microbiological, physicochemical, and sensory changes of turbot (Scophthalmus maximus) during refrigerated storage at 4°C for 24 days. Results showed that WAEW, together with LBG-SA coatings containing daphnetin emulsions treatments, could significantly lower the total viable count (TVC), H2S-producing bacteria, pseudomonas spp., and psychrotrophic bacteria counts, and inhibit the productions of off-flavor compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx). Furthermore, the treatments also prevented textural deterioration, delayed water migration, and had higher organoleptic evaluation results. Therefore, WAEW, together with LBG-SA coatings, containing daphnetin emulsions treatments, had the potential to improve the quality of turbot during refrigerated storage.

scholarly journals Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1374
Author(s):  
Guotian Wang ◽  
Yunpeng Liu ◽  
Huimin Yong ◽  
Shuai Zong ◽  
Changhai Jin ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Coupling Reaction ◽  
Thiobarbituric Acid ◽  
Antimicrobial Activities ◽  
Edible Coating ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ph Values ◽  
Basic Nitrogen ◽  
Antioxidant And Antimicrobial Activities

Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through a carbodiimide-mediated coupling reaction. The obtained ferulic acid-g-CS was used as an edible coating material for fresh pork. The effect of ferulic acid-g-CS coating on the quality of pork during storage was investigated at 4 °C for 8 days. As compared to the uncoated pork, pork coated with CS and ferulic acid-g-CS showed lower total viable counts, total volatile basic nitrogen values, pH values, thiobarbituric acid reactive substances, and drip losses. Besides, pork coated with CS and ferulic acid-g-CS presented more compact microstructures than the uncoated pork at the eighth day. Sensory evaluation assay showed pork coated with CS and ferulic acid-g-CS had better color, odor, and over acceptance in comparison with the uncoated pork. Ferulic acid-g-CS coating, due to its relatively higher antioxidant and antimicrobial activities compared to CS coating, had a better performance in refrigerated pork preservation. Ferulic acid-g-CS coating effectively extended the shelf life of refrigerated pork to 7 days. This study revealed ferulic acid-g-CS coating was a promising technology for refrigerated pork preservation.

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

2021 ◽  
Vol 109 ◽  
pp. 280-302
Author(s):  
Alaa El-Din A. Bekhit ◽  
Benjamin W.B. Holman ◽  
Stephen G. Giteru ◽  
David L. Hopkins
Keyword(s):  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Meat Spoilage ◽  
Basic Nitrogen
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