scholarly journals Extraction of Chitosan From Fish Scale for Food Preservation and Shelf-Life Enhancer

2021 ◽  
Author(s):  
Hon Min Ooi ◽  
Mohamad Huzair Munawer ◽  
Peck Loo Kiew
Keyword(s):  
Shelf Life ◽  
Extraction Process ◽  
Food Preservation ◽  
Moisture Loss ◽  
Fish Scale ◽  
Food Preservative ◽  
Characterization Result ◽  
Cool Environment ◽  
Value Loss ◽  
Alternative Sources

Abstract With the growing demand for chitosan in a variety of applications and the drawbacks associated with crustacean shell-based chitosan, there is a need to look for alternative sources of chitosan extraction and production. Chitosan was extracted from the scales of red snapper ( Lutjanus johnii ) in this study. It was discovered that the concentration of solvent (HCl and NaOH) and temperature at various stages of the extraction process influenced the yield of extracted fish scale chitosan. The characterization result revealed that the commercial crustacean-based chitosan and the extracted fish scale chitosan had similar Fourier-transform infrared spectroscopy (FTIR) spectra, indicating that the two had similar functional groups. The degree of deacetylation (DDA) of the extracted fish scale chitosan was determined to be 76.9%, with the ash value, loss on drying, and solubility being 1.28%, 3.62%, and 88.8%, respectively. The extracted and commercialised chitosan were found to be similar in all characterization results. The potential of fish scale chitosan as a food preservative and shelf-life enhancer was then investigated in this study. Strawberries coated with chitosan were stored at various temperatures, and their physical appearance and moisture loss were recorded. When used in conjunction with traditional preservation techniques such as storage in a cool environment, fish scale chitosan was found to be capable of preventing up to 50% moisture loss in strawberries.

scholarly journals Application of Green Tea Extract as Food Preservative to Improve Shelf Life of Overnight Pickled Cucumber

2009 ◽  
Vol 56 (12) ◽  
pp. 660-664 ◽  
Author(s):  
Takahisa Miyamoto ◽  
Motokazu Nakayama ◽  
Naofumi Shigemune ◽  
Hajime Tokuda ◽  
Tomoyo Matsushita ◽  
...  
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Green Tea Extract ◽  
Food Preservative ◽  
Tea Extract

scholarly journals STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN

2020 ◽  
Vol 10 (1) ◽  
pp. 1
Author(s):  
Muhammad Habbib Khirzin
Keyword(s):  
Hydrochloric Acid ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Water Content ◽  
Extraction Method ◽  
Extraction Process ◽  
Ash Content ◽  
Acid Extraction ◽  
Alternative Sources

Gelatin is an intermediate ingredient which is oftenly used in many field such as food, pharmacy, and cosmetics. It is usually extracted from pig and cow. Halal issue of gelatin sources and the outbreaks of mad cow diseases encouraged people to find an alternative sources of gelatin. One of the alternative sources of gelatin was duck bone. The aim of this research was to describe physicochemical properties of duck bone gelatin which is extracted by using acid extraction method as an alternative sources of halal gelatin. The extraction of duck bone gelatin used 5% concentration of HCl (hydrochloric acid). The extraction process consisted of four steps, they were degreassing, defating, demineralization, and acid extraction. The result showed that gelatin which was extracted from duck bone had these several characteristic: yield of 6.24%, pH 4.0, water content of 13.43%, ash content of 13.42%, protein content of 65.43%, and whiteness degree of 30.35%. Generally, gelatin which was extracted from duck bone had similar characteristic with commercial gelatin and SNI standard. Further researcher had been suggested to reoptimized extraction method in order to reduce ash content.

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

scholarly journals Food Product Shelf Stability Overview of Sourdough-risen Flatbread

2021 ◽  
pp. 1-5
Author(s):  
Melaku Tafese Awulachew ◽  
Keyword(s):  
Shelf Life ◽  
Food Quality ◽  
Total Pressure ◽  
Food Product ◽  
Food Preservation ◽  
Packaging Materials ◽  
Quality Loss ◽  
Extrinsic Factors ◽  
Shelf Stability ◽  
Intrinsic And Extrinsic Factors

This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.

scholarly journals Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel

Agronomy ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 831 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Chuying Chen ◽  
Jinyin Chen ◽  
Chunpeng Wan
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Constituents ◽  
Aloe Vera ◽  
Food Preservation ◽  
Postharvest Quality ◽  
Food Preservative ◽  
Medicinal Uses ◽  
Phenol Derivatives ◽  
Aloe Vera Gel ◽  
Available Information

Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains approximately 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality. To date, numerous studies have been conducted on the postharvest use of Aloe vera gel. The present review article summarizes and discusses existing available information about the chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera.

scholarly journals Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance

2021 ◽  
Author(s):  
Carlos Martín Enríquez-Castro ◽  
Manuel Pérez-Nafarrate ◽  
Jesús Enrique Gerardo Rodríguez
Keyword(s):  
Quality Assurance ◽  
Shelf Life ◽  
Quality Parameters ◽  
Green Technology ◽  
Food Preservation ◽  
Soluble Solids ◽  
Air Treatment ◽  
Postharvest Handling ◽  
Fresh Products ◽  
Agriculture And Food

Ozone application is a non-thermal technology used in food preservation, which is a powerful oxidant agent used in water and air treatment specially in disinfection processes for agriculture and food industry. The objective of this revision work is to publicize ozone applications in the growing, harvest, and postharvest handling of fruit and vegetables (F & V) across México. Ozonated water by foliar spraying and irrigation were proved to be effective in the control of pathogens, bacteria, and bugs. The use of Ozone was effective to heighten quality parameters of F & V, such as color, flavor, and soluble solids in mango, sugarcane, citric fruits, and nopal, increasing shelf life of fresh products up to 15 days after harvesting. Several protocols mentioned to fulfill the requirements of the producer were developed by TRIO3. The methodology proposed and the designed equipment by the company suggest a wider approach of this green technology in agriculture.

scholarly journals Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yajing Xie ◽  
Qiong Lin ◽  
Wenqiang Guan ◽  
Shuzhen Cheng ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Growth ◽  
Storage Period ◽  
Food Preservation ◽  
Storage Quality ◽  
Acid Sulfate ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C

Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in fresh-cut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

scholarly journals Efficacy of Sweet Potato Starch-Based Coating to Improve Quality and Safety of Hen Eggs during Storage

Coatings ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 205 ◽  
Author(s):  
Abdulhakim Sharaf Eddin ◽  
Reza Tahergorabi
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Storage Time ◽  
Egg Quality ◽  
Potato Starch ◽  
Food Preservation ◽  
Edible Coatings ◽  
Quality And Safety ◽  
Coating Materials ◽  
Sweet Potato Starch

Egg deterioration occurs during storage time, which leads to quality loss. Thus, different preservations methods have been used to extend the shelf-life and maintain the safety of eggs. Edible coating materials based on biopolymers, such as starches and other renewable sources, have been used for different food products and been identified as an effective method of food preservation. In this study, eggs were coated with edible coatings prepared from sweet potato starch (SPS) and varying levels of thyme essential oil (TEO), including 0 (control), 2%, 4%, and 6%. The quality and safety of the coated and uncoated eggs during five weeks of storage at 25 °C were studied. The application of 4% TEO in SPS-based coatings maintained the quality and safety of eggs two weeks longer than non-coated eggs. This study showed that the SPS-TEO coating could be useful in extending the shelf life of eggs during storage time, by delaying changes in egg quality.

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