scholarly journals Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry

DYNA ◽  
2019 ◽  
Vol 86 (211) ◽  
pp. 199-207
Author(s):  
Camilo Villegas Yépez ◽  
Misael Cortés Rodríguez ◽  
William Albarracín Hernández ◽  
Pablo Emilio Rodríguez Fonseca
Keyword(s):  
Weight Loss ◽  
Stearic Acid ◽  
Whey Protein ◽  
Cassava Starch ◽  
Edible Coatings ◽  
Experimental Optimization ◽  
Independent Variables ◽  
Lipid Structure ◽  
Reduce Weight Loss ◽  
Fruit Preservation

Edible coatings (EC) have shown advantages in fruit preservation. The influence of an EC based on a polysaccharide-protein-lipid structure (Cassava starch: CS, whey protein: WP, and beeswax: BW), glycerol (G), stearic acid (SA) and chitosan (CH), on texture and weight loos of blackberry stored at 4 and 25 °C was evaluated. A composite central design was used considering the independent variables: CS (3.0-3.5%), WP (0.5-1.5%), BW (0.0-0.5%). The experimental optimization defined the formulation: CS (3.50%), WP (1.16%), BW (0.47%); and CH (0.5-1.0%) was added again evaluating the fruit during storage until visual infection was observed. Results indicated that the best concentration of CH (0.75%) did not present visual infection until day 10 of storage at 4 °C and reduce weight loss with respect to other treatments

scholarly journals Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO2 Nanotubes on the Quality and Shelf Life of Chilled Meat

2019 ◽  
Vol 20 (5) ◽  
pp. 1184 ◽  
Author(s):  
Zhibiao Feng ◽  
Lele Li ◽  
Qiannan Wang ◽  
Guangxin Wu ◽  
Chunhong Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Titanium Dioxide ◽  
Shelf Life ◽  
Whey Protein ◽  
Antimicrobial Agents ◽  
Titanium Dioxide Nanoparticles ◽  
Low Cost ◽  
Edible Films ◽  
Edible Coatings ◽  
Reduce Weight Loss

Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat.

scholarly journals The Effect of Storage Temperatures on Quality of Minimally Processed Cantaloupe Melon (Cucumis melo L.) with Cassava Starch Based Edible Coating Application

2017 ◽  
Vol 1 (2) ◽  
pp. 43
Author(s):  
Asri Widyasanti ◽  
Sarifah Nurjanah ◽  
Rizika Wulandari ◽  
Efri Mardawati
Keyword(s):  
Weight Loss ◽  
Stearic Acid ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Edible Coating ◽  
Minimally Processed ◽  
Low Temperature Storage ◽  
Acid Addition ◽  
Total Titratable Acidity ◽  
Temperature Storage

Minimally processed Cantaloupe melon has a short life because it contains high water content which is speeding up the process of spoilage. The objectives of the research were to determine the stearic acid addition on edible coating from cassava starch with low temperature storage to maintain the quality and to extend the minimally processed melon shelf life. This research used a factorial randomized complete design. Edible coating solutions were composed of 3 % cassava starch (w/v), 1 % carbo methyl cellulose (w/v) and 5 % glycerol (v/v). The treatments consisted of two factors, the first factor was the stearic acid addition on edible coating of 4 levels (0%, 0.5%, 1%, and 1.5%) and the second factor was low temperature storage with 2 levels (5°C and 10°C) with three replications. Observed parameters were respiration rate, moisture content, total titratable acidity, total soluble solids, color and weight loss. Results of this research showed that the best treatment of processed Cantaloupe was the temperature storage of 5°C and the 1.5% stearic acid addition for 5 days storage with respiration rate 33.59 mgCO2/kg hour; moisture content 8.48% (d.b.) ; total titratable acidity  38%; total soluble solid content 6.17 obrix; Hue angle 88.79o (yellow); and weight loss 5.85%.

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 Whey protein supplementation reducing fasting levels of anandamide and 2-AG without weight loss in pre-menopausal women with obesity on a weight-loss diet

Trials ◽  
2020 ◽  
Vol 21 (1) ◽  
Author(s):  
Fatemeh Haidari ◽  
Vahideh Aghamohammadi ◽  
Majid Mohammadshahi ◽  
Kambiz Ahmadi-Angali ◽  
Mohammad Asghari-Jafarabadi
Keyword(s):  
Weight Loss ◽  
Whey Protein ◽  
Protein Supplementation ◽  
Weight Loss Diet ◽  
Menopausal Women

Physical-chemical and Microbiological Characteristics of Organic Strawberries Conserved with Biofilms and Refrigeration

2012 ◽  
Vol 1 (3) ◽  
pp. 247
Author(s):  
Raquel Pires Campos ◽  
Angela Kwiatkowski ◽  
Carolina Dario Tonhi ◽  
Edmar Clemente
Keyword(s):  
Mass Loss ◽  
Cassava Starch ◽  
Edible Coatings ◽  
Chemical Analyses ◽  
Organic System ◽  
Titrable Acidity ◽  
Physical Chemical ◽  
Microbiological Characteristics

Biodegrabable and edible coatings were applied on fresh strawberries (<em>Fragaria </em>x <em>ananassa Duch</em>), ‘Camarosa cultivar’, produced in organic system and stored at 10ºC for nine days. Color, mass loss, incidence of rottenness and chemical analyses contents was evaluated. Suspension of cassava starch and grains of kefir milk reduced evolution of fruit coloration when compared uncoated fruits. Treatment associated cassava starch and kefir liquid resulted in a lower rottenness incidence and less mass loss of the fruits, is therefore recommended for postharvest organic strawberries. Anthocyanin and titrable acidity contents increased during storage, regardless of the treatments in general.

scholarly journals Fatty Acid Esters of Hydroxy Fatty Acids (FAHFAs) Are Associated With Diet, BMI, and Age

2021 ◽  
Vol 8 ◽  
Author(s):  
Teresa Kellerer ◽  
Karin Kleigrewe ◽  
Beate Brandl ◽  
Thomas Hofmann ◽  
Hans Hauner ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Weight Loss ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Fatty Acid Esters ◽  
Obese Patients ◽  
Hydroxy Stearic Acid ◽  
Diabetic Status ◽  
Acid Esters

Background: Fatty acid esters of hydroxy fatty acids (FAHFAs) are a group of fatty acids with potential anti-inflammatory and anti-diabetic effects. The blood levels of FAHFAs and their regulation in humans have hardly been studied.Objective: We aimed to investigate serum FAHFA levels in well-characterized human cohorts, to evaluate associations with age, sex, BMI, weight loss, diabetic status, and diet.Methods: We analyzed levels of stearic-acid-9-hydroxy-stearic-acid (9-SAHSA), oleic-acid-9-hydroxy-stearic-acid (9-OAHSA) and palmitic-acid-9-hydroxy-palmitic-acid (9-PAHPA) as well as different palmitic acid-hydroxy-stearic-acids (PAHSAs) by HPLC-MS/MS with the use of an internal standard in various cohorts: A cohort of different age groups (18–25y; 40–65y; 75–85y; Σn = 60); severely obese patients undergoing bariatric surgery and non-obese controls (Σn = 36); obese patients with and without diabetes (Σn = 20); vegetarians/vegans (n = 10) and omnivores (n = 9); and young men before and after acute overfeeding with saturated fatty acids (SFA) (n = 15).Results: Omnivores had substantially higher FAHFA levels than vegetarians/vegans [median (25th percentile; 75th percentile) tFAHFAs = 12.82 (7.57; 14.86) vs. 5.86 (5.10; 6.71) nmol/L; P &lt; 0.05]. Dietary overfeeding by supplementation of SFAs caused a significant increase within 1 week [median tFAHFAs = 4.31 (3.31; 5.27) vs. 6.96 (6.50; 7.76) nmol/L; P &lt; 0.001]. Moreover, obese patients had lower FAHFA levels than non-obese controls [median tFAHFAs = 3.24 (2.80; 4.30) vs. 5.22 (4.18; 7.46) nmol/L; P &lt; 0.01] and surgery-induced weight loss increased 9-OAHSA level while other FAHFAs were not affected. Furthermore, significant differences in some FAHFA levels were found between adolescents and adults or elderly, while no differences between sexes and between diabetic and non-diabetic individuals were detected.Conclusions: FAHFA serum levels are strongly affected by high SFA intake and reduced in severe obesity. Age also may influence FAHFA levels, whereas there was no detectable relation with sex and diabetic status. The physiological role of FAHFAs in humans remains to be better elucidated.Trial Registration: All studies referring to these analyses were registered in the German Clinical Trial Register (https://www.drks.de/drks_web/) with the numbers DRKS00009008, DRKS00010133, DRKS00006211, and DRKS00009797.

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