Gum arabic based composite edible coating on green chillies

AbstractGreen chillies were coated with a composite edible coating composed of gum arabic (5%), glycerol (1%), thyme oil (0.5%) and tween 80 (0.05%) to preserve the freshness and quality of green chillies and thus reduce the cost of preservation. In the present work, the chillies were coated with the composite edible coating using the dipping method with three dipping times (1, 3 and 5 min). The physicochemical parameters of the coated and control chillies stored at room temperature (28±2ºC) were evaluated at regular intervals of storage. There was a significant difference (p≤0.05) in the physicochemical properties between the control chillies and coated chillies with 1, 3 and 5 min dipping times. The coated green chillies showed significantly (p≤0.05) lower weight loss, phenolic acid production, capsaicin production and significantly (p≤0.05) higher retention of ascorbic acid, total chlorophyll content, colour, firmness and better organoleptic properties. The composite edible coating of gum arabic and thyme oil with 3 min dipping was effective in preserving the desirable physico-chemical and organoleptic properties of the green chillies up to 12 days, compared to the uncoated chillies that had a shelf life of 6 days at room temperature.

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Polysaccharide based edible coating on sapota fruit

International Agrophysics ◽

10.1515/intag-2016-0019 ◽

2016 ◽

Vol 30 (4) ◽

pp. 551-557 ◽

Cited By ~ 8

Author(s):

Joslin Menezes ◽

K.A. Athmaselvi

Keyword(s):

Shelf Life ◽

Edible Coating ◽

Agricultural Products ◽

Soluble Solids ◽

Ambient Conditions ◽

Chemical Parameters ◽

Organoleptic Properties ◽

Physico Chemical ◽

Significant Difference ◽

Dipping Time

AbstractSapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4±1°C). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits.

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Microencapsulation of Flaxseed Oil—State of Art

Processes ◽

10.3390/pr9020295 ◽

2021 ◽

Vol 9 (2) ◽

pp. 295

Author(s):

Asma Yakdhane ◽

Sabrine Labidi ◽

Donia Chaabane ◽

Anita Tolnay ◽

Arijit Nath ◽

...

Keyword(s):

Fatty Acids ◽

Gum Arabic ◽

Tween 80 ◽

Flaxseed Oil ◽

Review Article ◽

Wall Material ◽

Physico Chemical ◽

Comprehensive Information ◽

The Matrix

Microencapsulation is a well-known technology for the lipid delivery system. It prevents the oxidation of fatty acids and maintains the quality of lipid after extraction from oil seed and processing. In flaxseed oil, the amount of ω-3 and ω-6 polyunsaturated fatty acids are 39.90–60.42% and 12.25–17.44%, respectively. A comprehensive review article on the microencapsulation of flaxseed oil has not been published yet. Realizing the great advantages of flaxseed oil, information about different technologies related to the microencapsulation of flaxseed oil and their characteristics are discussed in a comprehensive way, in this review article. To prepare the microcapsule of flaxseed oil, an emulsion of oil-water is performed along with a wall material (matrix), followed by drying with a spray-dryer or freeze-dryer. Different matrices, such as plant and animal-based proteins, maltodextrin, gum Arabic, and modified starch are used for the encapsulation of flaxseed oil. In some cases, emulsifiers, such as Tween 80 and soya lecithin are used to prepare flaxseed oil microcapsules. Physico-chemical and bio-chemical characteristics of flaxseed oil microcapsules depend on process parameters, ratio of oil and matrix, and characteristics of the matrix. As an example, the size of the microcapsule, prepared with spray-drying and freeze-drying ranges between 10–400 and 20–5000 μm, respectively. It may be considered that the comprehensive information on the encapsulation of flaxseed oil will boost the development of functional foods and biopharmaceuticals.

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STUDI PERBANDINGAN BIOSURFAKTAN Pseudomonas aeruginosa IA7d DAN SURFAKTAN SINTETIK Tween-80 DALAM BIODEGRADASI SOLAR OLEH MIKROBA PERAIRAN PELABUHAN TANJUNG PERAK SURABAYA

Journal of Biological Researches ◽

10.23869/bphjbr.12.1.20063 ◽

2006 ◽

Vol 12 (1) ◽

pp. 13-18 ◽

Cited By ~ 2

Author(s):

Ni’matuzahroh Ni’matuzahroh ◽

Arif Yachya ◽

Mulyadi Tanjung

Keyword(s):

Pseudomonas Aeruginosa ◽

Diesel Fuel ◽

Room Temperature ◽

Surfactant Solution ◽

Tween 80 ◽

Synthetic Surfactant ◽

Microbial Count ◽

Crude Product ◽

And Control ◽

Biodegradation Test

This research aimed to know the influence of addition crude product Pseudomonas aeruginosa IA7d biosurfactant from substrate hexadecane and diesel fuel in supporting activity of diesel fuel biodegradation and both potention to replace synthetic surfactant for hydrocarbon remediation. Biodegradation test was done by experimental in laboratory scale by Tween-80 as synthetic surfactant comparator. Growth culture was from seawater of Tanjung Perak Harbor Surabaya include various microbe types in its. 2 percent (w/v) of diesel fuel and three surfactants test (0.70 percent w/v crude product P. aeruginosa IA7d biosurfactant from hexadecane substrate; 60,69 percent w/v crude product P. aeruginosa IA7d biosurfactant from diesel fuel substrate; and 0.10 percent w/v synthetic surfactant Tween 80) at uniform surface tension of surfactant solution (54.03 mN/m) were added into 30 ml seawater sample. Cultures were incubated at room temperature (30 °C) during 14 days with shaking (90 rpm). Result of biodegradation test showed the third addition of surfactants test had an effect on acceleration of diesel fuel biodegradation activity that proved at the increased of microbial count (bacterium, yeast, and mould) and decreased of diesel fuel concentration was shown by chromatograms area of diesel fuel. Highest degradation was successively reached by culture got crude product P. aeruginosa IA7d biosurfactant from diesel fuel substrate (88.034 percent), crude product P. aeruginosa IA7d biosurfactant from hexadecane substrate (80.908 percent), synthetic surfactant Tween-80 (54.732 percent), and control that was without addition surfactant test (0.132 percent). Base on number of microbial count, percentage of decreasing chromatogram peaks of diesel fuel from each surfactant test, and price substrate produce (diesel fuel and hexadecane) among both crude product P. aeruginosa IA7d biosurfactant, known that the crude product P. aeruginosa IA7d biosurfactant from diesel fuel substrate had highest ability acceleration to biodegradation activity on diesel fuel and had a potency to replace synthetic surfactant for remediation hydrocarbon application in environment.

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Studi Tentang Preferensi Konsumen, Sifat Fisiko Kimia dan Nilai Organoleptik Sei Daging Babi asal Kupang (Nusa Tenggara Timur)

Sains Peternakan ◽

10.20961/sainspet.v10i1.4824 ◽

2017 ◽

Vol 10 (1) ◽

pp. 23

Author(s):

Soffy Soetji Widarti ◽

Hari Purnomo ◽

Djalal Rosyidi

Keyword(s):

Protein Content ◽

Meat Product ◽

Consumer Preference ◽

Organoleptic Properties ◽

Randomized Design ◽

Physico Chemical ◽

Significant Difference ◽

Effectivity Index ◽

Completely Randomized Design ◽

Carbohydrate Contents

Pork sei is a meat product from Kupang (East Nusa Tenggara) that produced traditionally using curing and smoking methods. The purpose of this study was to observe consumer preference, physico-chemical and organoleptic properties of pork sei which is currently very popular in East Nusa Tenggara. The research was carried out by the method of observation and experiment using Completely Randomized Design with three replications. The observations were carried out on four restaurants and pork sei consumer in Kupang. Variables measured were moisture, protein, fat and carbohydrate contents, pH, and organoleptic test including color, texture, taste and tenderness. The results showed that there was no significant difference among pork sei originated from the four selected restaurants on fat content, carbohydrate content, pH, texture and tenderness. However, the protein content, taste and color were different significantly (P < 0.05). Based on the effectivity index analysis, it can be concluded that the best samples was originated from restaurant A.

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Physico-Chemical, Microbiological and Sensory Changes in Sun-dried Trichogaster fasciata During Storage

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i10.1568-1574.2589 ◽

2019 ◽

Vol 7 (10) ◽

pp. 1568

Author(s):

Md. Golam Rasul ◽

Bhaskar Chandra Majumdar ◽

Faria Afrin ◽

Mueena Jahan ◽

Chunhong Yuan ◽

...

Keyword(s):

Dry Matter ◽

Room Temperature ◽

Storage Time ◽

Ph Value ◽

Storage Period ◽

Acid Value ◽

Human Consumption ◽

Physico Chemical ◽

Significant Difference ◽

Polyethylene Bags

Sun dried (T. fasciata) was stored with airtight polyethylene bags at room temperature to investigate the changes in physical, chemical, microbiological and sensory characteristics for 90 days. Sensory and physical (water reconstitution, pH) characteristics of dried T. fasciata showed that the product was acceptable up to 60 days of storage. Moisture content of T. fasciata was significantly increased from 15.06% to 17.80% during the storage period. No significant difference was observed in protein, lipid and ash content on dry matter basis during storage. However, amount of lipids of the dried fish was slightly decreased with the increasing of storage time. The pH value of dried T. fasciata was decreased significantly from 6.51 to 5.94 during the storage period. The peroxide value was increased from 13.84 to 27.87 meq/Kg of lipid. Similarly, acid value and conjugated diene of the lipids were increased significantly, and this result suggested that lipid oxidation occurred over this period of time. Microbial load was also increased from 1.13 to 8.37 log CFU/g with the increasing of storage time. Results of this study showed that the product was oxidized marginally during the storage period and suitable for human consumption up to 60 days.

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Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal

Nutrition & Food Science ◽

10.1108/nfs-04-2015-0035 ◽

2015 ◽

Vol 45 (5) ◽

pp. 774-782 ◽

Cited By ~ 3

Author(s):

Swati Gupta ◽

B. D. Sharma ◽

S. K. Mendiratta

Keyword(s):

Sensory Quality ◽

Product Yield ◽

Quality Characteristics ◽

Content Type ◽

Overall Acceptability ◽

Spent Hen ◽

Physico Chemical ◽

The Cost ◽

And Control ◽

Different Levels

Purpose – This study aims to evaluate the effect of oat meal on the quality characteristics of restructured spent hen meat blocks. Spent hen meat is considered as poor because of comparatively higher toughness and less juiciness. Design/methodology/approach – Oat meal (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8 per cent by replacing the lean meat in prestandardized restructured spent hen meat blocks formulation and assessed for physico-chemical and sensory quality. Findings – The product yield and pH of restructured spent hen meat blocks (RSHMB) were significantly higher at 8 per cent oat meal as compared to control. Shear force values of RSHMB with various levels of oat meal incorporation were significantly lower than control. There were no significant differences in the general appearance, texture, binding, juiciness and overall acceptability scores of RSHMB with different levels of oat meal and control. However, there was a marginal increase in binding and juiciness of RSHMB with increase in the level of oat meal. The optimum incorporation level of oat meal in RSHMB was adjudged as 8 per cent, which also resulted in reduction of production cost by Rs. 14.4/kg as compared to control. Research limitations/implications – The trials can be further carried to evaluate the storage stability of developed RSHMB. Originality/value – The paper has demonstrated potential of oat meal as an extender in the development of RSHMB, which also reduced the cost of production.

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Biological characteristics of Trichogramma pretiosum Riley, 1879 (Hymenoptera: Trichogrammatidae) under temperature stress by successive generations

Acta Brasiliensis ◽

10.22571/2526-4338484 ◽

2021 ◽

Vol 5 (2) ◽

pp. 72

Author(s):

Luis Moreira De Araujo Junior ◽

Hugo Bolsoni Zago ◽

Alixelhe Pacheco Damascena ◽

Luana Viana Faria ◽

Aléxia Gonçalves Pereira ◽

...

Keyword(s):

Temperature Stress ◽

Room Temperature ◽

Insect Pest ◽

Biological Characteristics ◽

Trichogramma Pretiosum ◽

Significant Difference ◽

Successive Generations ◽

Ratio Variables ◽

And Control ◽

Tibia Length

The objective of this study was to evaluate the biological characteristics of Trichogramma pretiosum (Riley 1879) under room temperature and temperature stress by successive generations. The evaluation was carried out in split-plot in the time. The temperature (25 ºC – room temperature and 33 ºC – temperature stress) was the Factor 1 and the Generations (n = 15) were the Factor 2. The biological characteristics evaluated were: longevity; posterior tibia length; number of parasitized eggs; emergence; egg-adult period; sexual ratio and deformed individuals. The increase in temperature, from the first generations of T pretiosum, caused an influence in all observed variables. However, for the emergence and sex ratio variables, there was no significant difference between heat stress and control (room temperature) as of the 14th generation, which suggests an adaptability of the species. This adaptability may imply obtaining more aggressive natural enemies in relation to their host (insect pest) and consequently in the greater efficiency of biological control.

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Effect of Manihot esculenta Edible Coating Blended with African Basil (Ocimum gratissimum) Essential Oil on the Shelf-Life of Mango Fruits

Asian Journal of Applied Chemistry Research ◽

10.9734/ajacr/2021/v9i430219 ◽

2021 ◽

pp. 17-30

Author(s):

Decrah M. Nyangena ◽

Phanice T. Wangila ◽

Jackson K. Cherutoi

Keyword(s):

Weight Loss ◽

Essential Oil ◽

Vitamin C ◽

Shelf Life ◽

Room Temperature ◽

Edible Coating ◽

Soluble Solids ◽

Chemical Parameters ◽

Ocimum Gratissimum ◽

Physico Chemical

Aims: To establish the shelf -life of mango fruits coated with unmodified and modified M. esculenta edible coating at low (4 ± 2°C) and room temperature (23 ± 2°C) conditions. Place and Duration of Study: The study was done at Moi University, School of Sciences and Aerospace studies, Department of Chemistry and Biochemistry between January 2021 and June 2021. Methodology: Ocimum gratissimum leaves essential oils was obtained by hydro-distillation method using Clevenger apparatus. Preparation and modification of the coating were homogenized at 70 ± 2 °C. Physico-chemical parameters including weight loss, titratable acidity (TA), Vitamin C concentration, total soluble solids (TSS), and pH were used to establish the fruits’ shelf-life. Results: The modified M. esculenta (cassava) starch coating (1.5%) treatment, their interactions and storage duration significantly affected the physico-chemical parameters of mango fruits. The modified coating-maintained TA 0.66%, 0.87%, reduced weight loss by 27.81%,14.62%, delayed the increase of TSS 7.50%, and pH 5.20, 4.93 while retaining the vitamins C 8.13 mg/100g, 15.09mg/100g concentration up to eighteen days and twenty-seven day of storage at 23 ± 2°C and 4 ± 2°C respectively. The distilled water treatment (control) reduced TA to 0.11%, 0.23%, increased weight loss to 47.12%, 24.21%, TSS 20.22%, 17.41%, and pH 8.21, 5.20 while retaining the vitamin C 3.74 mg/100 g, 8.13 mg/100 g concentration at 23 ± 2°C and 4 ± 2°C respectively. Conclusion: Results of the present study showed that M. esculenta edible coating incorporated with O. gratissimum essential oil extended the shelf life of mangoes up to eighteen and twenty-seven days of storage at room temperature (25 ± 2°C) and low temperature (4 ± 2°C), respectively. This treatment might be an effective farm-based post-harvest treatment in prolonging the shelf life of fresh produce while maintaining their physico-chemical parameters.

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Studi Tentang Preferensi Konsumen, Sifat Fisiko Kimia dan Nilai Organoleptik Sei Daging Babi asal Kupang (Nusa Tenggara Timur)

Sains Peternakan ◽

10.20961/sainspet.10.1.23-29 ◽

2017 ◽

Vol 10 (1) ◽

pp. 23

Author(s):

Soffy Soetji Widarti ◽

Hari Purnomo ◽

Djalal Rosyidi

Keyword(s):

Protein Content ◽

Meat Product ◽

Consumer Preference ◽

Organoleptic Properties ◽

Randomized Design ◽

Physico Chemical ◽

Significant Difference ◽

Effectivity Index ◽

Completely Randomized Design ◽

Carbohydrate Contents

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Role of Synadenium grantii latex proteases in nematicidal activity on Meloidogyne incognita and Panagrellus redivivus

Brazilian Journal of Biology ◽

10.1590/1519-6984.188129 ◽

2019 ◽

Vol 79 (4) ◽

pp. 665-668 ◽

Cited By ~ 2

Author(s):

E. H. Gomes ◽

F. E. F. Soares ◽

D. C. Souza ◽

L. T. Lima ◽

B. L. Sufiate ◽

...

Keyword(s):

Meloidogyne Incognita ◽

Room Temperature ◽

Chitinase Activity ◽

Nematicidal Activity ◽

Control Groups ◽

Panagrellus Redivivus ◽

Significant Difference ◽

And Control ◽

Plant Latex

Abstract Synadenium grantii is a Euphorbiaceae plant commonly found in Brazil, known as Janaúba or Leitosinha, whose latex is traditionally used for several purposes. However, it is not known whether the nematicidal action of this plant latex occurs due to the action of proteases. The present work aims to evaluate the nematicidal activity of proteases from Synadenium grantii latex on Meloidogyne incognita and Panagrellus redivivus. S. grantii latex used in the present study was collected from specimens found in Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil. The drained latex was collected in Eppendorf microtubes and immediately stored on ice at 4 °C. After this extraction, the latex was frozen (-20 °C) during 2 hours, thawed at room temperature (25 °C) and centrifuged at 10,000 g at 4 °C for 30 minutes to remove larger particles and concentrate the proteases. After the centrifugation, assays of enzymatic activity were performed in order to know in which of the phases the enzymes were found. S. grantii latex presented protease, but no chitinase activity. The results show that there was a significant difference (p <0.01) between the treated and control groups, with 100% mortality of Meloidogyne incognita and 72% average mortality of Panagrellus redivivus. In addition, it was demonstrated that the nematicidal action occurred due to the action of the proteases, since the control was only differentiated from the treatment by the presence of the enzymes with biological activity.

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