scholarly journals Extraction, Purification, Optimization, and Application of Galactomannan-Based Edible Coating Formulations for Guava Using Response Surface Methodology

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Ammara Ainee ◽  
Sarfraz Hussain ◽  
Muhammad Nadeem ◽  
Asaad R. Al-Hilphy ◽  
Azhari Siddeeg
Keyword(s):  
Weight Loss ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Storage Period ◽  
Edible Coating ◽  
Edible Coatings ◽  
Increasing Trend ◽  
Emulsifying Capacity ◽  
Guar Galactomannan ◽  
Maximum Retention

Galactomannan from fenugreek and guar seeds were extracted, purified, and used in edible coatings, optimized via response surface methodology. The results showed that the emulsifying capacity and stability of fenugreek galactomannan (FG) and guar galactomannan (GG) increased with increase in the concentration of galactomannan up to 0.5–1%. The average optimized values of FG and GG in edible coatings were predicted to be 1.71% and 2.11% for weight loss, 0.72% and 2.14% for firmness, 1.02% and 1.44% for TSS, 0.83% and 1.36% for pH, 1.03% and 1.44% for acidity, respectively. Significant decrease in weight loss and maximum retention of firmness was observed in coated guava. The TSS increased up to a certain storage period in all treatments and decreased as the storage period progressed, whereas pH exhibited an increasing trend while a significant decrease in acidity was observed. The findings revealed that the shelf life of guava could considerably be improved by incorporating 1.24% galactomannan from GG and 1.01% from FG in the edible coating.

scholarly journals Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole “Wonderful” Pomegranate Fruit

Coatings ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 442
Author(s):  
Tatenda Gift Kawhena ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Weight Loss ◽  
Response Surface Methodology ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Gum Arabic ◽  
Edible Coatings ◽  
Lemongrass Oil ◽  
Pomegranate Fruit ◽  
Response Variables

The effects of edible coatings based on gum arabic (GA) (0.5–1.5%), maize starch (MS) (0.5–1.5%), lemongrass oil (LO) (2–4%), and glycerol (GC) (0.5–1%) developed using response surface methodology (RSM) on “Wonderful” pomegranate fruit were studied. After 42 days of storage (5 ± 1 °C, 95 ± 2% RH) and 5 days at ambient temperature (20 ± 0.2 °C and 60 ± 10% RH), whole fruit were evaluated for weight loss (%) and pomegranate juice (PJ) for total soluble solids (°Brix), titratable acidity (% Citric acid), and antioxidant capacity. The optimization procedure was done using RSM and the response variables were mainly influenced by the concentrations of MS and GA. The optimized coating consisted of GA (0.5%), MS (0.5%), LO (3%), and GC (1.5%) with desirability of 0.614 (0—minimum and 1—maximum). The predicted values of response variables, for the coating were weight loss (%) = 5.51, TSS (°Brix) = 16.45, TA (% Citric acid) = 1.50, and antioxidant capacity (RSA = 58.13 mM AAE/mL PJ and FRAP = 40.03 mM TE/mL PJ). Therefore, the optimized coating formulation is a potential postharvest treatment for “Wonderful” pomegranate to inhibit weight loss and maintain overall quality during storage and shelf-life.

scholarly journals Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process

2018 ◽  
Vol 40 (1) ◽  
pp. 36222 ◽  
Author(s):  
Tian Ding ◽  
Charles Gobber ◽  
José Carlos Curvelo Santana ◽  
Wonder Alexandre Luz Alves ◽  
Sidnei Alves de Araújo ◽  
...  
Keyword(s):  
Weight Loss ◽  
Response Surface Methodology ◽  
Tabu Search ◽  
Optimal Condition ◽  
Response Surface ◽  
Search Algorithm ◽  
Optimization Techniques ◽  
Water Volume ◽  
Tabu Search Algorithm ◽  
Vacuum Cooling

This study aimed to investigate the impact of each factor on the weight loss of postharvest broccoli and treatment efficacy, and also attempted to fix the optimal condition for vacuum cooling treatment on postharvest broccoli by response surface methodology combined with tabu search techniques. Fresh broccoli samples were harvested from a Chinese farm and the green heads of selected samples were cut into smaller ones with approximately 3~4 cmdiameter, and sequentially equilibrated to room temperature. Pressure (200-600 Pa), broccoli weight (200-500 g), water volume (2-6 %, v v-1) and time (20-40 min) were used as factors and weight loss, final temperature and cost as responses. A tabu search algorithm was developed to find the optimum condition for processing broccoli and its initial condition were from response surface methodology. Results demonstrates a good adjust of tabu search algorithm in simulation of the broccoli freezing process. From tabu list the best condition were found as follows: the broccoli weight between 273.5 and 278.0 g with a water volume of 3.0%, processed for 40.0 min and at 200 Pa, where the weight loss was 0.34 ± 0.01%, of end temperature was 2.0 ± 0.0°C and profit percent was 99.66 ± 0.01%. 

Optimization of Edible Coatings on Minimally Processed Carrots Using Response Surface Methodology

1993 ◽  
Vol 36 (3) ◽  
pp. 801-805 ◽  
Author(s):  
R. J. Avena-Bustillos ◽  
L. A. Cisneros-Zevallos ◽  
J. M. Krochta ◽  
M. E. Saltveit
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Edible Coatings ◽  
Minimally Processed

scholarly journals Optimization of infrared drying condition for whole duku fruit using response surface methodology

10.5219/1134 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 462-469 ◽  
Author(s):  
Laila Rahmawati ◽  
Daniel Saputra ◽  
Kaprawi Sahim ◽  
Gatot Priyanto
Keyword(s):  
Weight Loss ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Titratable Acidity ◽  
Total Soluble Solid ◽  
Fruit Firmness ◽  
Browning Index ◽  
Soluble Solid ◽  
Chemical Conditions ◽  
Physical And Chemical

Duku (Lansium domesticum), tropical exotic fruit, was successfully preserved by drying using exposure to infrared radiation emitters. Response surface methodology (RSM) is used to optimize independent variables (IRE distance of 6 cm and 10 cm, IRE temperature of 200 °C, 300 °C, 400 °C, and IRE exposure time of 50 s, 60 s, 70 s, and to produce response variables (weight loss, fruit firmness, titratable acidity, total soluble solid, and browning index).  It could be concluded from the optimization performed that drying duku skin in a whole fruit by exposing the fruit to the infrared emitter resulted in a duku fruit with a relatively good physical and chemical conditions and still be consumable. The IRE distance of 6 cm gave a desirability value of 0.80 while the IRE distance of 10 cm gave a desirability value of 0.92 however the IRE distance of 6 cm gave a better storage time.  The IRE distance of 6 cm has an optimum value of weight loss 2.2%; optimum value of fruit firmness of 40.92 N; optimum value of total soluble solid of 17.48 brix; optimum value of titratable acidity of 0.33%; and optimum value of browning index of 0.9. The fitting model base on RSM resulted from this research indicated that this study could be used as the basis for alternative process in food processing of duku but still need further research to increase the shelf life and a better result in the chemical and physical characteristics of duku.

scholarly journals Acid and Sulphate Attacks on a Rubberized Engineered Cementitious Composite Containing Graphene Oxide

Materials ◽  
2020 ◽  
Vol 13 (14) ◽  
pp. 3125
Author(s):  
Lavaniyah Sabapathy ◽  
Bashar S. Mohammed ◽  
Amin Al-Fakih ◽  
Mubarak Mohammed A Wahab ◽  
M. S. Liew ◽  
...  
Keyword(s):  
Weight Loss ◽  
Response Surface Methodology ◽  
Graphene Oxide ◽  
Response Surface ◽  
Length Change ◽  
Crumb Rubber ◽  
Cementitious Composite ◽  
Acid Attack ◽  
Engineered Cementitious Composite ◽  
Chemical Attack

The objective of this research was to determine the durability of an engineered cementitious composite (ECC) incorporating crumb rubber (CR) and graphene oxide (GO) with respect to resistance to acid and sulphate attacks. To obtain the mix designs used for this study, response surface methodology (RSM) was utilized, which yielded the composition of 13 mixes containing two variables (crumb rubber and graphene oxide). The crumb rubber had a percentage range of 0–10%, whereas the graphene oxide was tested in the range of 0.01–0.05% by volume. Three types of laboratory tests were used in this study, namely a compressive test, an acid attack test to study its durability against an acidic environment, and a sulphate attack test to examine the length change while exposed to a sulphate solution. Response surface methodology helped develop predictive responsive models and multiple objectives that aided in the optimization of results obtained from the experiments. Furthermore, a rubberized engineered cementitious composite incorporating graphene oxide yielded better chemical attack results compared to those of a normal rubberized engineered cementitious composite. In conclusion, nano-graphene in the form of graphene oxide has the ability to enhance the properties and overcome the limitations of crumb rubber incorporated into an engineered cementitious composite. The optimal mix was attained with 10% crumb rubber and 0.01 graphene oxide that achieved 43.6 MPa compressive strength, 29.4% weight loss, and 2.19% expansion. The addition of GO enhances the performance of rubberized ECC, contributing to less weight loss due to the deterioration of acidic media on the ECC. It also contributes to better resistance to changes in the length of the rubberized ECC samples.

scholarly journals Conservation of Williams pear using edible coating with alginate and carrageenan

2012 ◽  
Vol 32 (4) ◽  
pp. 679-684 ◽  
Author(s):  
Kessiane Silva de Moraes ◽  
Cristiane Fagundes ◽  
Maria Carolina Melo ◽  
Pamela Andreani ◽  
Alcilene Rodriguez Monteiro
Keyword(s):  
Weight Loss ◽  
Water Vapor Permeability ◽  
Edible Coating ◽  
Soluble Solids ◽  
Vapor Permeability ◽  
Edible Coatings ◽  
Protective Film ◽  
Chemical Parameters ◽  
Physical And Chemical ◽  
Alginate Coating

The aim of this study was to evaluate the physical and chemical parameters of Williams pear, stored at 25 ºC for 15 days, with and without edible coating. Edible coatings prepared with alginate 2% and carrageenan 0.5% were tested. The analyses carried out on the samples were: weight loss, pH, soluble solids, firmness, and color. The edible coatings were characterized in terms of mechanical properties, permeability, thickness, and opacity. The results show that the application of edible coatings with carrageenan and alginate in pears influenced physical and chemical characteristics such as weight loss, pH, total soluble solids, color, and firmness of the fruit. However, the alginate coating showed the best results on pear conservation since it had lower water vapor permeability and greater tensile strength, and therefore it can be used as a protective film on these fruits.

scholarly journals Optimization of antifungal edible pregelatinized potato starch-based coating formulations by response surface methodology to extend postharvest life of ‘Orri’ mandarins

2020 ◽  
Author(s):  
Lourdes Soto-Muñoz ◽  
Lluís Palou ◽  
Maricruz Argente-Sanchis ◽  
Miguel Angel Ramos-López ◽  
María B. Pérez-Gago
Keyword(s):  
Weight Loss ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Potato Starch ◽  
Coefficient Of Determination ◽  
Postharvest Diseases ◽  
Suitable Alternative ◽  
Linear Effect ◽  
Overall Acceptability ◽  
Postharvest Life

AbstractAntifungal composite edible coatings (ECs) formulated with pregelatinized potato starch (PPS, 1.0-2.0 % w/w) as biopolymer, glyceryl monostearate (GMS, 0.5-1.5 %, w/w) as hydrophobe, glycerol (Gly, 0.5-1.5 %, w/w) as plasticizer, and sodium benzoate (SB, 2 % w/w) as antifungal agent were optimized using the Box–Behnken response surface methodology to extend the postharvest life of Orri’ mandarins. The second order polynomial models satisfactorily fitted the experimental data, with high values of the coefficient of determination for the different variables (R2>0.91). The individual linear effect of GMS concentration was significant in all the responses evaluated, whereas PPS only affected emulsion viscosity, fruit tacking, and weight loss of coated mandarins. Gly only affected acetaldehyde content in the juice of coated mandarins when interacted with PPS and in the quadratic effect. The optimum concentrations of PPS, GMS, and Gly for the starch-based EC based on maximum fruit quality and required emulsion properties were predicted to be 2.0, 0.5 and 1.0 % (w/w), respectively. The optimal EC reduced weight loss of mandarins and created a modified atmosphere within the fruit without negatively affecting the overall acceptability of the fruit. On the other hand, the optimized antifungal EC containing SB significantly reduced postharvest green and blue molds and sour rot on mandarins artificially inoculated with the pathogens Penicillium digitatum, Penicillium italicum and Geotrichum citri-aurantii, respectively. Therefore, the optimized antifungal EC showed potential to control the main postharvest diseases and maintain the overall quality of ‘Orri’ mandarins and could be a suitable alternative to commercial citrus waxes formulated with conventional chemical fungicides.

scholarly journals Effect of Chitosan-Starch Enriched with Turmeric Essential Oil Coating on Physical Quality of Strawberry

2020 ◽  
Vol 9 (3) ◽  
pp. 2982-2986
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Dip Coating ◽  
Edible Coating ◽  
Edible Coatings ◽  
Properties Of Coatings ◽  
Adhesion Properties ◽  
Physical Quality ◽  
Dip Coating Technique

The objective of this paper was to formulate chitosan-starch edible coatings incorporate with turmeric essential oil and plasticized with glycerol using the dip coating technique. The effect of starch on surface tension and turmeric essential oil amounts on firmness and weight loss of the strawberries were studied. The adhesion properties of coatings were greatly influence by starch but not by turmeric essential oil hence 2.0% (w/v) of starch will be used in this study. The findings showed that chitosan-starch coatings enhanced with turmeric essential oil were effective on preserving strawberries. It was found that the weight loss of coated strawberries was significantly lower as compared to the uncoated samples. Based on the results, chitosan-starch edible coating enriched with 150 ppm of turmeric essential oil showed potential coating for extending shelf life during the storage of strawberries.

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