scholarly journals Postharvest conservation of Tommy atkins mango fruits during storage using Moringa oleifera oil-based coating

2021 ◽  
pp. 278-283
Author(s):  
Semirames Silva ◽  
Ana Paula Sousa ◽  
Josivanda Gomes ◽  
Romário Andrade ◽  
Gustavo Lima ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Moringa Oleifera ◽  
Cassava Starch ◽  
Control Treatment ◽  
Pharmaceutical Properties ◽  
Moringa Oleifera Oil ◽  
Moringa Oil ◽  
Biodegradable Coatings ◽  
Antibacterial And Antifungal

Among several biodegradable coatings used to extend the shelf life of fresh fruits, those that can be obtained from Moringa oleifera stand out due to their extraordinary biochemical, antibacterial and antifungal properties. Another aspect is their constitution which is composed of proteins, lipids, carbohydrates, carotenoids, vitamins, minerals and natural bioactive compounds, that can be applied for the development of functional foods due to their nutritional and pharmaceutical properties. The objective of this study was to evaluate the effect of bio-based coating produced from different concentrations of Moringa oleifera seed oil added to cassava starch in the postharvest conservation of Tommy atkins mango fruits. The bio-based coating was applied to mango fruits stored at room temperature (27 °C) for 15 days. Mangoes were submitted to the following treatments: moringa oil (Moringa oleifera) in 4 concentrations: 0.5% (v/v) + cassava starch; 1% (v/v) + cassava starch; 1.5% (v/v) + cassava starch and a control treatment without coating (0%), during 15 days of storage (0, 3, 6, 9, 12 and 15 days), adding up to 24 treatments with three replications. The application of moringa-oil-based coating prolonged the postharvest shelf life of the Tommy atkins mango by maintaining the physicochemical and physical properties during 12 days of storage at room temperature when compared to control treatment. M. oleifera oil-based coatings delayed the degradation of the pigments, making the bio-coated fruits gain shine and remain with it

scholarly journals Evaluation of the, in vitro, photoprotetive capacity of Moringa oleifera oil for its use in sunscreen formulation

2021 ◽  
Vol 10 (2) ◽  
pp. 14-20
Author(s):  
Viviane Martins rebello Dos santos ◽  
Gabriela Cristina Ferreira Mota ◽  
Kamila Campos ◽  
Lucas Sousa ◽  
Tatiane Amparo ◽  
...  
Keyword(s):  
Moringa Oleifera ◽  
Human Fibroblasts ◽  
Cytotoxic Potential ◽  
Protection Factor ◽  
Increasing Demand ◽  
Moringa Oleifera Oil ◽  
Moringa Oil ◽  
Sunscreen Formulation ◽  
Moringa Oleifera Lam

Moringa oleifera Lam is an Indian plant with applications in the agricultural and medical fields. The assets development capable of increasing the efficiency of sunscreens, mainly those of plant origin, due to their natural benefits, represents an increasing demand for cosmetology. The present study aims to identify by CG-MS the constituents of the most active oil and to evaluate the photoprotective capacity of Moringa oil, and its action in sunscreen formulations. Extracts of the oils from the Moringa seeds were evaluated for the Sun Protection Factor (SPF) observing the highest result for the dichloromethane extract. This extract showed low cytotoxic potential for human fibroblasts and it was incorporated into a sunscreen. The extract increased the SPF of the sunscreen and its effect may be related to fatty acids identified by GC-MS. The results showed the benefit of Moringa oil as a vegetable active in the sunscreen formulations by increasing the SPF of sunscreens in a natural and sustainable way.

scholarly journals Effect of biodegradable coatings on the shelf life of Hancornia speciosa

2021 ◽  
Vol 51 ◽  
Author(s):  
Naiara Tays Francisco Felicio ◽  
Suzane Martins Ferreira ◽  
Taysa Martins de Oliveira ◽  
Emmerson Rodrigues de Moraes ◽  
Dayana Silva Batista Soares
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Whey Protein ◽  
Cassava Starch ◽  
Concomitant Increase ◽  
New Techniques ◽  
Physico Chemical ◽  
Nutritional Characteristics ◽  
Biodegradable Coatings ◽  
Hancornia Speciosa

ABSTRACT The production of Hancornia speciosa Gomes, in Brazil, has increased significantly in recent years, with a concomitant increase in post-harvest losses, making it important to find out new techniques that contribute to extend the shelf life of this fruit without altering its physical, sensory and nutritional characteristics. The present study aimed to apply biodegradable coatings made from chitosan, whey protein, lactic acid and cassava starch to H. speciosa, as well as to assess their efficiency on the shelf life of the fruits. For that, physico-chemical analyses were performed to determine the pH, acidity, ºBrix, phenolic compounds, vitamin C and moisture content. The coatings with 1 % of chitosan, 4 % of whey protein, 3 % of cassava starch and 1.5 % of lactic acid presented satisfactory results at ambient temperature (25 ºC), delaying the ripening process, when compared to the controls.

scholarly journals QUALITY OF NAPOLI CV. EGGPLANT COATED WITH CARNAUBA WAX

2020 ◽  
Vol 28 ◽  
pp. 148-156
Author(s):  
Diogo Cunha Furtado ◽  
Dayane Stéphanie Fernandes ◽  
Geovana Rocha Plácido ◽  
Kenia Borges De Oliveira ◽  
Juliana Rodrigues Donadon
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Room Temperature ◽  
Turgor Pressure ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Control Treatment ◽  
Carnauba Wax

The objective of this study was to evaluate the quality of eggplant Napoli cv. coated with Carnauba wax and stored for seven days at room temperature. Treatments consisted of immersion of fruits in two concentrations of two types of commercial wax, totaling four treatments: Meghwax ECF 124 to 9% concentrations (Megh 9%); Meghwax ECF 124 to 18% (Megh 18%), Arua BR 18% (Pomacea canaliculata) Tropical 9% (Arua 9%), and Arua BR 18% Tropical 18% (Arua 18%). The control treatment consisted of fruit without coating with wax and immersed in water. Fruits were analyzed at 0, 3, 6, and 7 days for the outer appearance, weight loss, turgor pressure, titratable acidity (TA), soluble solids (SS), SS/TA ratio, ascorbic acid, and pH. The waxes were effective in reducing weight loss. The turgor pressure showed a decrease during storage, which was more pronounced in the control treatment. The treatments did not differ among themselves for the levels of soluble solids. Fruits immersed in Arua wax at 18% concentration showed higher titratable acidity. The levels were reduced during storage. The control fruits showed higher pH. The ascorbic acid contents decreased by 15.0%, 16.4%, 16.5%, 16.9%, and 34%, considering the control treatments. Fruits subjected to Arua wax at 18% had longer shelf-life; the control fruits showed shorter shelf-life. Thus, it is concluded that 18% Aruá wax was the most effective to increase the shelf life of eggplants when stored at room temperature.

scholarly journals Improving the Nutritional Value and Extending Shelf Life of Labneh by Adding Moringa oleifera Oil

2017 ◽  
Vol 12 (2) ◽  
pp. 81-92 ◽  
Author(s):  
Samah M. El-Saye ◽  
Hoda S. El-Saye ◽  
Heba H. Salama ◽  
S. A.H. Abo E
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Moringa Oleifera Oil

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Evaluation of Lubricating Performance of Biodegradable Moringa Oleifera Oil

2016 ◽  
Vol 2 (08) ◽  
pp. 530-536 ◽  
Author(s):  
M. H Mosarof ◽  
M. A Kalam ◽  
H. H Masjuki ◽  
A. M Ashraful
Keyword(s):  
Moringa Oleifera ◽  
Moringa Oleifera Oil

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

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