scholarly journals Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin from Bacillus methylotrophicus BM47

2019 ◽  
Vol 57 (2) ◽  
pp. 230-237 ◽  
Author(s):  
Yulian Tumbarski ◽  
Radosveta Nikolova ◽  
Nadezhda Petkova ◽  
Ivan Ivanov ◽  
Anna Lante
Keyword(s):  
Antioxidant Activity ◽  
Mass Loss ◽  
Shelf Life ◽  
Carboxymethyl Cellulose ◽  
Storage Period ◽  
Soluble Solids ◽  
Life Extension ◽  
Total Phenolic ◽  
Edible Coatings ◽  
Bacillus Methylotrophicus

Bacteriocins are a large group of antimicrobial compounds that are synthesized by representatives of the genus Bacillus and lactic acid bacteria. They are used extensively in the food industry as biopreservatives. Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance. The present study aims to investigate the effect of edible coatings of 0.5 % carboxymethyl cellulose (CMC) enriched with a purified bacteriocin from Bacillus methylotrophicus BM47 on the shelf-life extension of fresh strawberries. During storage at 4 °C and 75 % relative humidity for 16 days, the measurements of mass loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, total phenolic and anthocyanin contents and antioxidant activity were made. The results demonstrate that the application of edible coatings with 0.5 % CMC and 0.5 % CMC with bacteriocin (CMC+B) led to a significant decrease of mass loss in the treated strawberries compared to the uncoated fruit. After the 8th day of storage, significant reductions in decay percentage along with the absence of fungal growth in CMC+B-coated fruit were observed in comparison with the CMC-coated and control strawberries. During the second half of the storage period, CMC and CMC+B treatments reduced TSS amount in the coated fruit compared to the control, but did not affect the increase of TA and decrease of pH values that are normally associated with postharvest changes. The CMC and CMC+B coatings did not prevent the decrease of ascorbic acid, and total phenolic and anthocyanin contents during cold storage. The application of CMC and CMC+B coatings had a significant inhibitory effect on decreasing the antioxidant activity throughout the storage period and maintained the antioxidant levels in both treatments close to the initial value of 76.8 mmol Trolox equivalents per 100 g of fresh mass.

Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings

2019 ◽  
Vol 121 (7) ◽  
pp. 1592-1604 ◽  
Author(s):  
Sandriane Pizato ◽  
Raquel Costa Chevalier ◽  
Marcela Félix Dos Santos ◽  
Tailine Saturnino Da Costa ◽  
Rosalinda Arévalo Pinedo ◽  
...  
Keyword(s):  
Mass Loss ◽  
Shelf Life ◽  
Control Sample ◽  
Soluble Solids ◽  
Life Extension ◽  
Control Treatment ◽  
Small Scale ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Content Type

Purpose The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings. Design/methodology/approach The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis. Findings It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums. Practical implications The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple. Originality/value Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.

Post-Harvest Shelf Life Extension of Mango Using Chitosan and Carboxymethyl Cellulose-Based Coatings

2019 ◽  
Vol 824 ◽  
pp. 81-86
Author(s):  
Samanya Phuangto ◽  
Onyupha Chandee ◽  
Tipaporn Subsomboon ◽  
Wanida Wattanakaroon
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Carboxymethyl Cellulose ◽  
Water Solubility ◽  
Transmission Rate ◽  
Storage Period ◽  
Soluble Solids ◽  
Life Extension ◽  
Coating Materials ◽  
Post Harvest

Biopolymer-based coatings or films can be used as an alternative to the replacement of conventional packaging, to preserve fresh fruit quality and extend their shelf life. This study aimed to prepare and characterize biopolymeric coating films based on chitosan and carboxymethyl cellulose (CMC). Film coating of biopolymers was further applied on mango fruits, and the efficacy of coating materials in post-harvest shelf life and maintaining quality parameters of mango were then determined. The coating method of the films over mango was prepared using a dipping technique. Fruit weight loss, colors and content of total soluble solids were evaluated to assess fruit quality during 14 days at 25 °C of storage. Results indicated that films formulated with CMC showed significantly higher water solubility and water vapor transmission rate. Notably, coating improved the quality of mango during storage. Between the coating types, CMC was found to be significantly more effective in maintaining fruit fresh weight during the storage period. The fruit treated with CMC lowered the change in color and had higher soluble solids content than that of chitosan coating on the fourteenth day of storage. These results demonstrate that CMC-based coating could be utilized for the extension of the fruit commercialization period.

scholarly journals HYDROCOOLING EFFICIENCY ON POSTHARVEST CONSERVATION AND QUALITY OF ARUGULA

2019 ◽  
Vol 6 (4) ◽  
pp. 36-41
Author(s):  
Elaine Gleice Silva Moreira ◽  
Scarlet Aguiar Basílio ◽  
Mariany Dalila Milan ◽  
Natália Arruda ◽  
Katiane Santiago Silva Benett
Keyword(s):  
Mass Loss ◽  
Respiratory Rate ◽  
Shelf Life ◽  
Water Loss ◽  
Cold Water ◽  
Subjective Evaluation ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Soluble Solids

Arugula is mainly cultivated by small producers, being a leafy vegetable susceptible to water loss and wilting after harvest, which may result in changes in appearance, texture, color (yellowing), and nutritional value of the product. Hydrocooling is a cooling method that stands out for being simple, practical and efficient. Its use is to reduce the temperature and respiratory rate of vegetables after harvesting by immersion in ice or cold water, so they can be packed and stored. This study was conducted to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves. Arugula leaves were subjected to ten days of storage, and measurements were taken at 0, 2, 4, 6, 8 and 10 days. The experimental design was completely randomized in a 3 × 6 factorial scheme, consisting of three hydrocooling treatments [control (without cooling), and hydrocooling at 0 °C and 10 °C] and for six storage periods (0, 2, 4, 6, 8 and 10 days) with three replicates. Fresh mass loss, soluble solids, titratable acidity, pH and subjective evaluation of product appearance were measured. Hydrocooling at 0 °C proved to be the most appropriate treatment when compared to control, as reported by the values of fresh mass loss, soluble solids, and titratable acidity. Hydrocooling to 0 °C slowed leaf water loss (lower respiratory rate) and resulted in better overall leaf appearance up to the sixth day of storage, thereby increasing shelf life of arugula leaves.

scholarly journals Conservation of Sweet Grape tomatoes using albumin coatings containing phenolic compounds of Spirulina sp. LEB-18.

2017 ◽  
Vol 8 (4) ◽  
pp. 128
Author(s):  
Anelise Christ Ribeiro ◽  
Rui Carlos Zambiazi ◽  
Leonor Almeida de Souza Soares
Keyword(s):  
Phenolic Compounds ◽  
Mass Loss ◽  
Shelf Life ◽  
Visual Analysis ◽  
Water Immersion ◽  
Control Sample ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Phenolic Extracts

The objective of this study was to evaluate the influence of protein globulin-based films and with addition of phenolic compounds extracted from Spirulina sp. LEB-18 in the conservation of tomatoes "Sweet Grape". For this, the tomatoes were immersed for one min in edible coatings, the first based on phenolic extracts derived from Spirulina sp. LEB-18 and ovalbumin (extracted from eggwhite), and the second based just on ovalbumin, beyond the control sample with only water immersion. Tests of pH, of titratable acidity, of color, of soluble solids, of mass loss and visual analysis were taken every 96 h during the 20 day period. The results show that the coating made with phenolic compounds increased the shelf life of tomatoes type "sweet grape".

scholarly journals Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana

2019 ◽  
Vol 6 (1) ◽  
pp. 41-54
Author(s):  
Md. Belal Hossain Sikder ◽  
M Muksitu Islam
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Disease Severity ◽  
Storage Period ◽  
Ash Content ◽  
Soluble Solids ◽  
Life Extension ◽  
Post Harvest ◽  
Chitosan Coating ◽  
Post Harvest Loss

Banana is highly perishable fruit and shelf life is short, which leads resulting post-harvest loss consistently in Bangladesh. To lessen the post-harvest loss and draw out the time span of the usability of banana, green mature bananas were treated with 0.5%, 0.75%, and 1% chitosan, individually. For the subsequent treatments, bananas were stored at room temperature. The viability of the coating in extending fruit’s shelf-life was assessed by evaluated total weight loss, ash content, total soluble solids (TSS), pH, titratable acidity (TA), disease severity and shelf life during the storage period. Chitosan coating reduced respiration activity, thus delaying ripening and the rate of decay due to senescence. The chitosan-coated banana samples had a better outcome on weight loss, ash content, pH, TSS, TA and disease severity values as compared to control samples. Banana coated with 1% chitosan showed less weight reduction and lessened obscuring than different treatments and control. Disease severity was astoundingly lessened by chitosan covering application. Chitosan coating extended banana up to the shelf life of more 2 to 4 days. From this investigation, it demonstrated that 1% chitosan was more appropriate in extending the shelf-life and better quality of banana during ripening and storage at ambient temperature.

Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder

2020 ◽  
Vol 122 (11) ◽  
pp. 3419-3432
Author(s):  
Mpho Edward Mashau ◽  
Afam Israel Obiefuna Jideani ◽  
Lucy Lynn Maliwichi
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Storage Period ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Life Extension ◽  
Small Scale ◽  
Aloe Barbadensis ◽  
Content Type

PurposeThe purpose of this paper is to determine the effect of adding Aloe vera powder (AVP) in the production of mahewu with the aim of determining its shelf-life and sensory qualities.Design/methodology/approachMahewu was produced at home (Sample B) and in the laboratory (Sample C) using a standard home-made procedure with the addition of AVP. A control mahewu (Sample A) was produced without AVP. Shelf-life was determined by following the chemical, microbiological, physical properties at 36 ± 2 °C for 60 days and the sensory properties of the products were also evaluated.FindingsPhysicochemical analysis revealed decreases in pH ranging between 3.3 and 2.4 from day 15–60 days of storage in all three samples. There was a significant increase (p < 0.05) in titratable acidity (0.2–1.8%) of all mahewu samples during storage. Total soluble solids were different amongst the samples from day 15 to day 60. The colour of the products was significantly different (p = 0.05) with respect to L*, a* and b* throughout the storage period. Microbiological results revealed an increase in coliforms bacteria, lactic acid bacteria, and yeast during storage. Sensory analysis showed that the control mahewu was more preferred than AVP added mahewu.Practical implicationsThe study may help small-scale brewers to increase the shelf-life of mahewu.Originality/valueResults of this study showed that the addition of AVP extended shelf-life of mahewu up to 15 days at 36 ± 2 °C.

Evaluation of Hurdle Technology on Shelf Life Extension of Thai Red Curry Paste and Sour Curry Paste

2019 ◽  
Vol 886 ◽  
pp. 92-97
Author(s):  
Atchara Nuphet Phoem ◽  
Sumitra Sankalee ◽  
Pirada Aryae
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Storage Period ◽  
Viable Count ◽  
Life Extension ◽  
Total Phenolic ◽  
Total Viable Count ◽  
Shelf Life Extension ◽  
Escherchia Coli ◽  
Reduced Water

The effects of reduced water activity and different packaging materials were investigated regarding shelf life extension of Thai red curry paste and sour curry paste. Curry pastes supplemented with 10% sodium chloride and dried at 50°C for 120 minutes and original red and sour curry pastes were evaluated for physical, chemical and microbiological properties. Results showed that L*, a*, and b* values and total viable count in supplemented curry pastes were less than in original curry pastes. Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Salmonella spp. and Escherchia coli were not detected in both supplemented and original curry pastes. Protein, fat, fibre, carbohydrate, total phenolic content and IC50 value of supplemented curry pastes did not differ from the original curry pastes. Both supplemented and original curry pastes were vacuum packed in aluminium foil and nylon bags and stored at 25°C for 8 weeks. Results revealed that nylon bags gave higher shelf life extension for supplemented curry pastes over the storage period. Values of water activity, moisture, aflatoxin, total viable count and mould count in supplemented curry pastes packed in nylon bags were less than the Thai community product standards.

scholarly journals Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Miguel Angel De los Santos-Santos ◽  
Rosendo Balois-Morales ◽  
José Orlando Jiménez-Zurita ◽  
Irán Alia-Tejacal ◽  
Graciela Guadalupe López-Guzmán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Economic Value ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
High Concentration ◽  
Dpph Method

The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.

scholarly journals PRELIMINARY STUDY ON POTENTIAL EDIBLE COATINGS DERIVED FROM CARBOXYL METHYLCELLULOSE AND FUNGI CULTURED METABOLITES ON THE SHELF-LIFE EXTENSION OF SWEET-ORANGE (CITRUS SINENSIS)

2021 ◽  
Vol 9 (5) ◽  
pp. 663-671
Author(s):  
Iyabo O Omomowo ◽  
◽  
Afeez A Adedayo ◽  
Olawale I Omomowo ◽  
Olusola N Majolagbe ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Sweet Orange ◽  
Trichoderma Viride ◽  
Soluble Solids ◽  
Life Extension ◽  
Edible Coatings ◽  
Total Soluble Solids ◽  
Carboxyl Methylcellulose

This study focused on assessing the potential of formulated edible coatings derived from a metabolite of Trichoderma viride and Penicillium chrysogenum, combined with carboxyl methylcellulose (CMC) on the postharvest storage quality of orange fruits. The cultured metabolite of fungal bioagents combined with CMC, as well as glycerol (plasticizer), inadequate solution ratio based on wettability, was evaluated for microbiological quality and shelf-life extension of sweet orange. Thereafter, ascorbic acid, total soluble solids, pH, percentage weight loss, among other parameters were assessed for 7 weeks. The results of the study revealed that the pH of CMC + Trichoderma viride and CMC + P. chrysogenum coatings had 3.8 ± 0.02 and 3.17 ± 0.06 respectively, while it was reported 2.90 ± 0.04 for uncoated treatment. Also, the ascorbic acid and total soluble solids of the edible coated oranges were higher than the control. In addition, the percentage of weight loss was higher in the uncoated control compared to the potential edible coated oranges. Further, the microbial load count of the potential edible-coated oranges was less compared to the un-coated oranges. In conclusion, this formulated potential edible coating could be further improved upon and optimized for use in prolonging the storage of sweet oranges.

scholarly journals Some Technological Treatments to Enlarge the Shelf Life of Puff Pastry

2021 ◽  
pp. 34-46
Author(s):  
Ashgan Mohamed Aly Mahmoud ◽  
Masoud Abdel-Azem Kamel ◽  
Hala Hussien Shaban
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Phenolic Compound ◽  
Mineral Content ◽  
Storage Period ◽  
Total Phenolic ◽  
Eating Quality ◽  
Puff Pastry ◽  
Functional Component ◽  
Whole Wheat

Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. This study examined values of functional component for product from two bioprocessing (germination and fermentation) for wheat Giza171 variety. Also, it was examined for puff pastry (the pate) product, evaluated functional component (phenolic compound and antioxidant activity), sensory attribute, texture parameter, and mineral content. The results showed that total phenolic compound (TPC) and antioxidant activity (%RSA) values were highest in fermentation bran cell (with 2% yeast) (3115, 45.69), respectively. The volume increased with increasing percentage germination, while specific volume recorded the highest value for control (4.24). Sensory attributes of pate had the highest value from germination whole meal flour. Hardness decreased in all puff pastry from treatment compared with the control pate, where, puff pastry made from 50% germination whole meal flour in storage period. Phenolic compounds and antioxidant activity for the product during storage period had the highest values for pate made from fermentation bran with 2% yeast during storage periods (TPC= 1960 and 1432.5; %RSA= 49.61 and 43.31, respectively). Also, mineral content increased for all treatments compared with the control. Functional whole wheat products with enhanced health-promoting value and safety without renouncing the good-tasting standards whereas required for consumers. In this concept, functional whole wheat was demonstrated for two bioprocessing: improve eating quality, nutrition and shelf life for pate product.

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