scholarly journals Edible films based on chayotextle starch and its effect on the shelf life of apples

2021 ◽  
Vol 8 (2) ◽  
pp. 36-40
Author(s):  
Bethsua Mendoza ◽  
 Edna Maria Hernandez ◽  
Leyri Desireth Romo ◽  
Apolonio Vargas ◽  
Jorge Alvez Cervantes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oxygen Permeability ◽  
Plastic Material ◽  
Storage Conditions ◽  
Total Coliform ◽  
Edible Films ◽  
Life Study ◽  
Climacteric Fruit ◽  
Nopal Mucilage ◽  
Nutritional Benefits

The apple is a climacteric fruit, characterized by having a long post-harvest life in optimal storage conditions, in addition to various nutritional benefits. In Mexico, it has become common to sell apple by piece and ready to be consumed, each piece after being washed and disinfected, is protected with a polyurethane net and a low-density polyethylene plastic film, which contributes to the increase in the generation of solid waste and environmental pollution. The main objective of this work was to evaluate the effectiveness of edible films based on chayotextle starch and pectin with nopal mucilage, to preserve the physicochemical, microbiological and sensory characteristics of apples stored in refrigeration (4-6°C). Two types of films were made: T1: chayotextle starch (4%), glycerol (2%); T2: pectin (1%), nopal mucilage (0.5%), glycerol (30% w / v); These were determined the permeability to water vapor (T1: 1.317x10-12; T2: 8.854 g s- 1 Pa-1 m -1) and oxygen permeability (T1: 4.444x10-14, T2: 5.87 gm s -1 Pa-1 m-2). The shelf-life study in apples showed that both the edible films and the plastic material maintained the physicochemical (pH), sensory, rheological (Hardness) and microbiological (fungi and yeast, mesophilic aerobic and total coliform) characteristics of the apples for 40 days

scholarly journals Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

2014 ◽  
Vol 2014 ◽  
pp. 1-18 ◽  
Author(s):  
Irais Sánchez-Ortega ◽  
Blanca E. García-Almendárez ◽  
Eva María Santos-López ◽  
Aldo Amaro-Reyes ◽  
J. Eleazar Barboza-Corona ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Barrier Properties ◽  
Storage Conditions ◽  
Edible Films ◽  
Animal Origin ◽  
Chemical Additives ◽  
Processed Meats ◽  
Physicochemical Changes ◽  
Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

EVALUATION OF COATINGS FOR SHELF LIFE ENHANCEMENT AND QUALITY RETENTION IN BER (ZIZYPHUS MAURITIANA LAMK.)

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Ankush Relhan ◽  
Manish Bakshi ◽  
Prerna Gupta ◽  
Vikas Kumar ◽  
Shailesh Kumar Singh ◽  
...  
Keyword(s):  
Shelf Life ◽  
Minimum Weight ◽  
Sugar Content ◽  
Storage Conditions ◽  
Petroleum Jelly ◽  
Total Sugars ◽  
Climacteric Fruit ◽  
Ambient Storage ◽  
Quality Retention ◽  
Life Enhancement

Ber, a climacteric fruit crop, is liable to spoilage during storage. This study aims to evaluate the effect of coatings on shelf life and quality retention in ber under ambient storage conditions. Coated and uncoated ber fruits were stored at ambient storage temperatures (±25ºC) for 10 days and accessed every 2 days for analysis. Ber fruits reported minimum weight loss (2.68g), PLW (14.35%) and TSS (9.52%) with the application of petroleum jelly coating. Minimum total sugars (8.98%), minimum reducing sugar content (3.96%), maximum non-reducing sugars (5.69%) and maximum antioxidant activity (63.83%) was recorded in fruits with petroleum jelly coating. This study highlights the importance of coating of fruits for enhanced shelf life and quality retention under ambient storage conditions.

Comparative shelf life study of blackberry fruit in bio-based and petroleum-based containers under retail storage conditions

2011 ◽  
Vol 126 (4) ◽  
pp. 1734-1740 ◽  
Author(s):  
MinJung Joo ◽  
Nathan Lewandowski ◽  
Rafael Auras ◽  
Janice Harte ◽  
Eva Almenar
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Life Study

Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions

2016 ◽  
Vol 81 (11) ◽  
pp. E2734-E2742 ◽  
Author(s):  
Silvia Tappi ◽  
Urszula Tylewicz ◽  
Santina Romani ◽  
Lorenzo Siroli ◽  
Francesca Patrignani ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Calcium Lactate ◽  
Vacuum Impregnation ◽  
Minimally Processed ◽  
Life Study

scholarly journals Investigation of the Physical, Chemical and Microbiological Stability of Losartan Potassium 5 mg/mL Extemporaneous Oral Liquid Suspension

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 301
Author(s):  
Lisa Foley ◽  
Jennifer Toney ◽  
James W. Barlow ◽  
Maura O’Connor ◽  
Deirdre Fitzgerald-Hughes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Losartan Potassium ◽  
Microbial Count ◽  
E Coli ◽  
Physical Chemical ◽  
Liquid Suspension ◽  
Oral Liquid ◽  
Microbiological Stability ◽  
Stability Data

Extemporaneous oral liquid preparations are commonly used when there is no commercially available dosage form for adjustable dosing. In most cases, there is a lack of stability data to allow for an accurately assigned shelf life and storage conditions to give greater confidence of product safety and efficacy over its shelf life. The aim of this study was to evaluate the physical, chemical and microbiological stability of an extemporaneous oral liquid suspension of losartan potassium, 5 mg/mL, used to treat paediatric hypertension in Our Lady’s Children’s Hospital Crumlin, Ireland. The losartan content of extemporaneous oral suspensions, prepared with and without addition of water, was measured by UV and confirmed by HPLC analysis. Suspensions were stored at 4 °C and room temperature (RT) and were monitored for changes in; pH, colour, odour, re-dispersibility, Total Aerobic Microbial Count, Total Yeast and Mould Count and absence of E. coli. Results showed that suspensions prepared by both methods, stored at 4 °C and RT, were physically and microbiologically stable over 28 days. Initial losartan content of all suspensions was lower than expected at 80–81% and did not change significantly over the 28 days. HPLC and NMR did not detect degradation of losartan in the samples. Suspensions prepared in water showed 100% losartan content. The reduced initial losartan content was confirmed by HPLC and was related to the acidic pH of the suspension vehicle. Physiochemical properties of the drug are important factors for consideration in the selection of suspension vehicle for extemporaneous compounding of oral suspensions as they can influence the quality, homogeneity and efficacy of these preparations.

scholarly journals Recent Developments in Seafood Packaging Technologies

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 940
Author(s):  
Michael G. Kontominas ◽  
Anastasia V. Badeka ◽  
Ioanna S. Kosma ◽  
Cosmas I. Nathanailides
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Modified Atmosphere Packaging ◽  
High Water ◽  
Edible Films ◽  
Nitrogenous Compounds ◽  
Quality Properties ◽  
Unsaturated Lipids ◽  
Active Food Packaging ◽  
Seafood Products

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

scholarly journals A shelf-life study of silica- and carbon-based mesoporous materials

2021 ◽  
Author(s):  
Emma M. Björk ◽  
Aylin Atakan ◽  
Pei-Hsuan Wu ◽  
Alessandra Bari ◽  
Carlotta Pontremoli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Mesoporous Materials ◽  
Life Study ◽  
Carbon Based

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

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