scholarly journals Obtaining minimally processed strawberry (Fragaria x ananassa) products and their physicochemical, microbiological, and sensory characterization by using edible coatings

DYNA ◽  
2018 ◽  
Vol 85 (207) ◽  
pp. 183-191 ◽  
Author(s):  
Erica Yulieth Gil-Giraldo ◽  
Alba Lucia Duque-Cifuentes ◽  
Victor Dumar Quintero-Castaño
Keyword(s):  
Ascorbic Acid ◽  
Food Industry ◽  
Fragaria X Ananassa ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Antioxidant Agents ◽  
Chemical Attributes ◽  
Sensory Parameters ◽  
Physical And Chemical ◽  
Microbiological Properties

The use of edible coatings (EC) has played an important role in the food industry, proving effective in fruit conservation. The objective of this work was to evaluate the effect of edible coatings on a set of physicochemical, microbiological, and sensory parameters of strawberry by using chitosan, calcium caseinate, and low-methoxyl pectin combined with glycerol as plasticizer, ascorbic acid and citric acid as antioxidant agents; uncoated strawberries were used as control. Analyses were performed on days 0, 3, 6, 9, and 12 of storage at 5 °C, evaluating physicochemical and microbiological properties. It was found that the samples with edible coatings differed significantly from the control in the parameters evaluated. The EC1 (chitosan) was effective in prolonging the shelf life of strawberry for up to 14 days, conserving physical and chemical attributes during storage.

scholarly journals Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene

Bragantia ◽  
2006 ◽  
Vol 65 (4) ◽  
pp. 553-558 ◽  
Author(s):  
Ilana Urbano Bron ◽  
Angelo Pedro Jacomino ◽  
Ana Luiza Pinheiro
Keyword(s):  
Ascorbic Acid ◽  
Skin Color ◽  
Color Change ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ripening Stages ◽  
Lower Effect ◽  
Chemical Attributes ◽  
Stage 1 ◽  
Physical And Chemical

The 1-methylcyclopropene (1-MCP) has been used to extent postharvest life of various species. Generally, 1-MCP effectiveness decreases when applied in fruits at advanced ripening stages. The aim of this work was to verify the influence of ripening stages on some physical and chemical attributes of 'Golden' papaya treated with 1-MCP. Papayas were harvested at five ripening stages and treated with 100 nL L-1 of 1-MCP during 12 hours at 23ºC. Fruit skin color and pulp firmness were daily analyzed while soluble solids, titratable acidity and ascorbic acid were evaluated when fruit reached the consumption firmness (20 N). 1-MCP delayed firmness loss during fruit ripening of all ripening stages. The use of 1-MCP prejudices the softening of fruit harvested at stage 0 (totally green), which did not reach the consumption firmness. Although 1-MCP application at early stages was responsible for a significant increment in commercialization period, treated fruit stayed in the consumption condition for few days. When applied to a more advanced stage, 1-MCP not only increased the commercialization period, but also prolonged the period in that fruit stayed in consumption condition. 1-MCP also delayed the color change, but with a lower effect when compared to firmness retention. Ascorbic acid, titratable acidity and soluble solids were not influenced by 1-MCP application. The application of 1-MCP in fruit harvested at more advanced ripening stages could be an interesting practice since it does not prevent the ripening and still could prolong the period in which fruit stay in consumption condition.

scholarly journals FRUIT ORIENTATION ALTERS THE QUALITY OF LITCHI (LITCHI CHINENSIS SONN.) UNDER THE AGRO-CLIMATIC CONDITIONS OF EASTERN INDIA

2021 ◽  
pp. 17-19
Author(s):  
NARAYAN LAL ◽  
VISHAL NATH
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Climatic Conditions ◽  
Lower Half ◽  
Total Acidity ◽  
Eastern India ◽  
Total Sugars ◽  
Chemical Attributes ◽  
Physical And Chemical

Objective: The experiment was conducted on ten litchi cultivars, namely; Purbi, Bedana, Lal Bombay, Mandaraji, Calcuttia, Late Bedana, Trikolia, Dehradoon, Dehrarose, and Seedless No. 2 to assess the physical and chemical composition of fruit as affected by fruit orientation on the tree. Methods: Fruits were picked both from the lower and upper half portion of the tree at fully ripened stage and physio-chemical attributes were analyzed. Results: The result indicated that fruits at lower half portion were not only heavy in weight but also had more percentage of total acidity. However, stone weight, ascorbic acid content, and total sugars were found to be more in fruits collected from the upper half portion of the tree. Conclusion: It can be suggested that picking should be started from those fruits which are positioned at the lower half portion of the tree to collect fruits of superior quality.

scholarly journals Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)

2019 ◽  
Vol 37 (3) ◽  
pp. 317-322 ◽  
Author(s):  
Alex López-Córdoba ◽  
Andrea Aldana-Usme
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Fresh Cut

The demand for healthy and ready-to-eat products, such asfreshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physicochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically significant differences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.

Nanocrystals: The Preparation, Precise Control and Application Toward the Pharmaceutics and Food Industry

2018 ◽  
Vol 24 (21) ◽  
pp. 2425-2431 ◽  
Author(s):  
Cao Wu ◽  
Zhou Chen ◽  
Ya Hu ◽  
Zhiyuan Rao ◽  
Wangping Wu ◽  
...  
Keyword(s):  
Food Industry ◽  
Chemical Properties ◽  
Preparation Methods ◽  
Precise Control ◽  
Significant Process ◽  
Technology Applications ◽  
And Performance ◽  
Physical And Chemical ◽  
Analytical Technology ◽  
And Chemical Properties

Crystallization is a significant process employed to produce a wide variety of materials in pharmaceutical and food area. The control of crystal dimension, crystallinity, and shape is very important because they will affect the subsequent filtration, drying and grinding performance as well as the physical and chemical properties of the material. This review summarizes the special features of crystallization technology and the preparation methods of nanocrystals, and discusses analytical technology which is used to control crystal quality and performance. The crystallization technology applications in pharmaceutics and foods are also outlined. These illustrated examples further help us to gain a better understanding of the crystallization technology for pharmaceutics and foods.

scholarly journals The Effect of Edible Coatings on Selected Physicochemical Properties of Cassava Chips

2021 ◽  
Vol 11 (7) ◽  
pp. 3265
Author(s):  
Diofanor Acevedo-Correa ◽  
José Jaimes-Morales ◽  
Piedad M. Montero-Castillo
Keyword(s):  
Physicochemical Properties ◽  
Whey Protein ◽  
Oil Content ◽  
Moisture Absorption ◽  
Moisture Loss ◽  
Edible Coatings ◽  
Protein Films ◽  
Anova Analysis ◽  
Coating Type ◽  
Sensory Parameters

The objective of this research was to study the effect of edible coatings on the physicochemical properties of cassava chips. The oil and moisture absorption in fried cassava chips that were not coated and in chips that were coated with pectin and whey protein films were determined using a completely randomized experiment design with a 33 factorial arrangement. The multifactorial ANOVA analysis of variance showed that all factors had significant statistical differences for moisture loss and oil absorption (p < 0.05). The coating type, the control, and the whey protein-coated chips presented a 321% greater oil content on average at 180 °C and 180 s than the pectin-coated chips. The density, heat capacity, and thermal diffusivity had statistical differences at all temperatures (p < 0.05). The sensory analysis showed that the coating type affected all sensory parameters, except crispness, as indicated by significant statistical differences (p < 0.05). The temperature only influenced the color of the control chips, with statistical differences (p < 0.05) at all temperatures.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

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