scholarly journals Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball

2017 ◽  
Vol 20 (2) ◽  
pp. 380
Author(s):  
Fajar Bayu Senoaji ◽  
Tri Winarni Agustini ◽  
Lukita Purnamayati
Keyword(s):  
Essential Oil ◽  
Moisture Content ◽  
Essential Oils ◽  
Shelf Life ◽  
Cold Storage ◽  
Food Product ◽  
Gel Strength ◽  
Edible Coating ◽  
Control Treatment ◽  
Parametric Data

Fish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome’s essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome’s essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63≤π≤6.95, TPC value was 1.07x105 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture content was 61.38%±0.47, the Aw was 0.89±0.006, the pH was 6.24±0.0, and the gel strength was 721.19±1.61 g.cm. The treatment of 1% essential oil addition to carrageenan edible coating was significantly different (p&lt;0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball. <br /><br />

scholarly journals Effect of Red Ginger Essential Oil (Zingiber officinale Var. Rubrum) Addition on Chitosan Based Edible Coating towards Organoleptic Characteristics Pempek

2021 ◽  
pp. 1-9
Author(s):  
Nabila Ayu Pratiwi ◽  
Iis Rostini ◽  
Ayi Yustiati ◽  
Rusky Intan Pratama
Keyword(s):  
Essential Oil ◽  
Moisture Content ◽  
Shelf Life ◽  
Zingiber Officinale ◽  
Fat Content ◽  
Edible Coating ◽  
Organoleptic Characteristics ◽  
Parametric Statistics ◽  
Red Ginger

This study aims to determine the best concentration of red ginger essential oil addition (Zingiber officinale var. Rubrum) edible coating to chitosan on the organoleptic quality of pempek. The research method was experimental which consisted of 5 treatments, namely control, addition of red ginger essential oil with concentrations of 0%, 0.5%, 1%, and 1.5% with 20 panelists as replicates. Parameters observed included organoleptic characteristics (appearance, texture, aroma, taste, tooth test, and folding test) based on the panelists' preference level using hedonic tests and chemical analysis (moisture content and fat content) and the shelf life of pempek. The data from the water content and fat content tests were analyzed descriptively, while the organoleptic test results were analyzed using non-parametric statistics with the test Friedman, if the test Friedman gave a rejection, multiple comparisons were performed and test was performed Bayes for decision making. The results showed that the best treatment in extending the shelf life of pempek was treatment D with the addition of 1% red ginger essential oil with a moisture content of 55.30% on the first day and 55.31% on the fourth day. While the fat content on the first day was 1.42% and on the fourth day it rose to 2.72% with the characteristics of appearance, texture, aroma, and taste still favored by the panelists.

scholarly journals Kajian Edible Coating Berbasis Pati Singkong Dengan Perbedaan Stabilizer (Alamidan Sintetis) Pada Bakso Ayam

2019 ◽  
Vol 2 (2) ◽  
pp. 212
Author(s):  
Maulida Fitri Iswari ◽  
Noor Harini ◽  
Sri Winarsih
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Food Product ◽  
Barrier Properties ◽  
Cassava Starch ◽  
Ash Content ◽  
Edible Coating ◽  
Plate Count ◽  
Total Plate Count ◽  
Different Types

The edible coating based on cassava starch is a method of giving a thin coating on food product to extend the shelf life have weakness has low barrier properties to moisture it’s required the addition of a stabilizer to extend the shelflife that applied on chicken meatball which has a short shelf life is 24 hours. The purpose of this research is to find different types and concentrations of stabilizers and determine the best treatment. The research nested. Extraction of carrageenan from seaweed(Eucheumma cotton) and extraction of pectin from green cincau leaf (Premma oblong folio) then make edible coating treated with a natural stabilizer (carrageenan and pectin) and synthetic (STPP and CMC) with 0.2%, 0.3%, and 0.4% concentration. The results showed that the type of stabilizer had significant effect on moisture content, ash content, color (L), and texture, while the concentration of stabilizer had no significant effect on moisture content, color (L), color (a+), color (b+), total plate count and scent organoleptic. The best treatment was stabilizer CMC0.3%.

scholarly journals Postharvest quality of essential oil treated roses

2017 ◽  
Vol 23 (2) ◽  
pp. 192 ◽  
Author(s):  
Guilherme Mariano Manfredini ◽  
Patrícia Duarte de Oliveira Paiva ◽  
Elka Fabiana Aparecida Almeida ◽  
Ângela Maria Pereira Do Nascimento ◽  
Thaís Silva Sales ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Cold Storage ◽  
Production Costs ◽  
Postharvest Quality ◽  
Vase Life ◽  
Pot Life ◽  
Low Toxicity ◽  
Flower Quality ◽  
Cold Chamber

The loss of commercial quality during storage and transportation of roses is one of the factors that reflect on production costs, leading producers to preventively apply harmful chemicals, mainly to hamper Botrytis cinerea development and reduce further losses. An alternative to increase flower longevity without contaminating the environment with harmful chemicals is the use of natural products, such as essential oils, which have fungistatic and insecticide properties, as well as low toxicity. The objective of this study was to evaluate the effect of essential oils on the vase life of Rosa cv. Avalanche: 12 treatments were tested, resulting from the combination of 5 types of essential oils plus the control in two cold storage periods (2 to 6 days) at 1 °C, 90-95% RH. The essential oils tested were eucalyptus, cinnamon, lemongrass and peppermint (1%), clove (0.1%), plus a control with distilled water. Application was made by spraying the flower buds. After storage at low temperatures, the flower stems were kept in a room (16 °C, 70% RH) during 10 days for evaluation. Flower stems stored for 2 days in a cold chamber showed better means for darkening, turgor and bent neck, as well as a lower weight loss by the stems. The application of lemongrass essential oil at 1% caused burns on the petals, compromising quality and pot life. The essential oils of peppermint and eucalyptus allowed flower quality maintenance until the 10th day of evaluation. It is possible to conclude that post-harvest spraying with peppermint or eucalyptus essential oil at 1%, combined with cold storage for 2 days, provided greater longevity and quality for cv. Avalanche roses.

Composition and Efficacy of Essential Oil Nanoemulsions

2022 ◽  
pp. 59-92
Author(s):  
Sowbarnika Arul Senthil ◽  
Sneha Unnikrishnan ◽  
Karthikeyan Ramalingam
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Critical Analysis ◽  
Optimal Concentration ◽  
The Other ◽  
Micron Size ◽  
Antimicrobial Mechanism ◽  
Antimicrobial Potency

Essential oil, endorsed as a natural cum powerful ingredient, encompasses incredible properties, and various approaches have been proposed and spurred over the last decades. One among them is the nano-emulsification of the essential oils, and the sub-micron size provides prolonged shelf life, ease of formulation and handling, nullification of the stated obstacles, as well as the augmentation of the essential oil antimicrobial activity. This chapter primarily reinforces and is well-articulated on (1) the components and its precise concentration adequate to fabricate nanoemulsion; (2) critical analysis on the experimentally inferred antimicrobial mechanism and the extent of contribution granted by the optimal concentration of the components in the nanoemulsion; (3) scrutinization of the possible impact rendered by the components on the other characteristics of nanoemulsion aside from antimicrobial potency. Altogether, the importance of careful formulation of the essential oil-loaded nanoemulsion is emphasized extensively.

scholarly journals Essential Oils-Loaded Polymer Particles: Preparation, Characterization and Antimicrobial Property

Polymers ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1017 ◽  
Author(s):  
Francesca Froiio ◽  
Lorianne Ginot ◽  
Donatella Paolino ◽  
Noureddine Lebaz ◽  
Abderrazzak Bentaher ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Orange Juice ◽  
Water Solubility ◽  
Antimicrobial Property ◽  
Storage Period ◽  
Orange Essential Oil

In the last few years, essential oils (EOs) derived from plants have aroused great interest due to their well-known antimicrobial activity. Unfortunately, they present several limitations in their use, such as photosensitivity, temperature sensitivity, high volatility, and poor water solubility. The encapsulation technique represents a good solution to these problems and ensures protection of the functional properties of essential oils. In this work, bergamot essential oil (BEO) and sweet orange essential oil (OEO) loaded-Eudragit® RS 100 (EuRS100) nanoparticles (NPs) were prepared by using the nanoprecipitation technique. We obtained nanoparticles characterized by a mean diameter of 57 to 208 nm and a positive surface charge (39 to 74 mV). The antibacterial activity of the obtained systems against Escherichia coli was in vitro investigated. We demonstrated that both orange and bergamot essential oils were successfully encapsulated and our nanoparticles have good antibacterial activity. Finally, in order to evaluate the potential applicability of OEONps to prolong fresh orange juice shelf-life, survival of E. coli during a storage period of one week at 25 °C was investigated: Orange essential oil-loaded nanoparticles (OEONPs) have been able to prolong the orange juice shelf life.

Sign in / Sign up

Export Citation Format

Share Document