scholarly journals Biopolymer pullulan (polysaccharide) with potential as a edible coating & film and their application in food additives and drug

2021 ◽  
Vol 11 (1) ◽  
pp. 7-9
Author(s):  
Hosam El Din Aboul Anean
Keyword(s):  
Food Additives ◽  
Edible Coating ◽  
Coating Film

scholarly journals Synergistic Effect of Methyl Cellulose and Carvacrol Coating on Physicochemical and Microbial Attributes of Mango (Mangifera indica) Fruit in Postharvest Storage

2021 ◽  
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Synergistic Effect ◽  
Mangifera Indica ◽  
Methyl Cellulose ◽  
Ascorbic Acid Content ◽  
Edible Coating ◽  
Coating Film ◽  
Mango Fruit ◽  
Decay Index

Decay on mango (Mangifera indica) fruit mostly derived from a fungal disease which was caused by anthracnose invasion and infestation. The falling quality of mango fruit during postharvest preservation was commonly associated with weight loss, softening, vitamin C degradation and decay. This research evaluated the synergistic effect of methyl cellulose (MC) and carvacrol (Car) in the preparation of the edible coating on the physicochemical and microbial characteristics of mango fruit during 28 days of storage at 18°C. Five groups of coating treatments were prepared as follows: A (4% MC), B (4% MC + 0.5% Car), C (4% MC + 0.75% Car), D (4% MC + 1.0% Car), E (4% MC + 1.25% Car). These coating solutions were set 40°C for mango dipping. Mango fruits were individually dipped in the respected MC-Car solutions for 15 s and left out to air-condition for 30 min to create the coating film. These mango fruits were then kept at 18°C for 28 days. In 7 day-interval, experimental fruits were sampled to estimate weight loss, firmness, ascorbic acid content, decay index. Mango fruit pre-coated by 4% MC + 1.0% Car showed the least weight loss (1.61±0.03 %) and decay index (2.19±0.03 mark) while the highest retention of firmness (47.13±0.23 N) and ascorbic acid (25.60±0.13 mg/100 g) at the end of 28 days of storage. Results showed that incorporation of 1.0% carvacrol into 4% methyl cellulose-based edible coating would extend the shelf-life of mango fruit for 28 days of preservation. The edible coating would be a promising and green alternative with minimal environmental pollution.

Enzymatic Reaction by Combination of Bromelain and Aloe Vera Extracts as Anti-Browning Agent

2020 ◽  
Vol 981 ◽  
pp. 228-233
Author(s):  
Aimi Wahidah Aminan ◽  
Mei Juan Wong ◽  
Roslila Abdul Rahman ◽  
Nurul Atiqah Mohd Latif ◽  
Aizi Nor Mazila Ramli
Keyword(s):  
Life Span ◽  
Polyphenol Oxidase ◽  
Food Quality ◽  
Food Additives ◽  
Enzymatic Reaction ◽  
Aloe Vera ◽  
Edible Coating ◽  
Enzymatic Browning ◽  
Natural Food ◽  
Browning Reaction

Ananas co mosus plants produced enzyme called bromelain which acts as an anti-browning agent with the enzymatic inhibition to inhibit fruits browning thus prolong the life span of fruits. The properties are also discovered in aloe vera plant extract which act as an edible coating that can provide nutrients whilst improving anti-browning agent reaction. In the present study, we aimed to elucidate the inhibitory properties of bromelain and aloe vera extract to the enzymatic browning reaction of fresh pear slices. Our result showed that the combination of bromelain and aloe vera extract are able to reduce browning reaction of pear slices by inhibiting the polyphenol oxidase (PPO) reactions. Hence, this study suggest that bromelain and aloe vera work well as anti-browning agents and suitable to be used as natural food additives that can provide nutrients while maintaining food quality.

scholarly journals Tumeric oil as the antioxidation agent in edible coating film

2018 ◽  
Vol 334 ◽  
pp. 012064
Author(s):  
N A Ahmad ◽  
Z I M Sharif ◽  
J Jai ◽  
N M Yusof ◽  
F A Mustapha
Keyword(s):  
Edible Coating ◽  
Coating Film

PENGETAHUAN PENGGUNAAN MONOSODIUM GLUTAMATE (MSG) IBU RUMAH TANGGA

2018 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Siti Nur Rochimiwati ◽  
Sukmawati Sukmawati ◽  
Budiman Budiman
Keyword(s):  
Health Hazard ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Descriptive Study ◽  
Interview Method ◽  
Level Of Knowledge ◽  
Lower Intelligence ◽  
Use Of Knowledge ◽  
Health Objective ◽  
Flavor Enhancer

Background : flavor enhancing food additives are often added as a flavor enhancer known as MSG that exceed the dose . if the addition of the additive is often done to cause dependence , so it will pose a health hazard to the consumer , such as stomach disorders, allergies , hypertension , asthma , cancer , diabetes , and lower intelligence. Most housewives do not know the information would adversely affect health. Objective : This study aims to describe the level of knowledge of the use of monosodium glutamate ( MSG ) housewife in backwoods village sauleya timbuseng Polongbangkeng northern districts Kab.Takalar. Methods : This is a descriptive study. samples are all housewives in the hamlet village sauleya timbuseng Polongbangkeng northern districts Kab. Takalar , who meet the criteria as much as 49 people . Data on the use MSG knowledge samples obtained by the interview method which uses a questionnaire instrument.the data presented in the from of frequency distribution graphic and narrative. Result : Results of research on the use of knowledge MSG housewives generally less category as many as 25 ( 51.0 % ) , use of MSG housewives generally can not be tolerated as many as 36 ( 73.5 % ). Conclusion : Knowledge of the use of MSG housewife classified as less and use MSG can not be tolerated.

Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

2020 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Tasnia Ahmed ◽  
Md Aftab Uddin
Keyword(s):  
Raw Materials ◽  
Peanut Butter ◽  
Food Additives ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Acceptable Result ◽  
Fast Foods ◽  
Public Consumption ◽  
Viable Bacteria ◽  
Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

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