Application of Chitosan From Waste Gurami Fish Scales (Osphronemus goramy) and Clove Powder (Syzygium aromaticum) As Edible Coating on Chicken Meat

Chicken meat is a nutritious food that can increase immunity but has perishable food properties that are easily damaged so it is necessary to add preservatives, namely chitosan as an edible coating to protect the meat from microbial contamination. Gourami (Osphronemus goramy) scales have the potential to be processed as chitosan. Through 3 stages, namely deproteination, demineralization, and deacetylation. The purpose of this study was to determine the effect of adding chitosan with gourami fish scales and cloves as an edible coating on the quality of raw chicken meat at room temperature for 9 h. This study used a factorial completely randomized design (3×3), with factor A: concentration of chitosan solution (0%, 1%, and 2%) and factor B: concentration of clove solution (0%, 1%, and 2%) and repeated 3 times. The results showed that the control treatment without clove and chitosan after 9 h of storage at room temperature had a significant difference in effect on the treated samples. The best treatment was found in the interaction of 2% chitosan (K2) and 2% cloves (C2) with microbial contamination of 2×10 5 CFU/g so that it still meets the standards of the National Standardization Agency (BSN) namely, chicken meat has a maximum requirement of 1×106 CFU/g, which can maintain the quality of meat, both in terms of pH, water content, and acceptability of organoleptic values which are still favored by panelists.

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Quality of Tomato (Solanum lycopersicum L.) Due to Grafting in Solanaceae of Different Species

Journal of Agricultural Science ◽

10.5539/jas.v11n3p188 ◽

2019 ◽

Vol 11 (3) ◽

pp. 188

Author(s):

João Lucas Moraes Vieira ◽

Rogério Eiji Hanada

Keyword(s):

Block Design ◽

Tomato Fruit ◽

Titratable Acidity ◽

Soluble Solids ◽

Control Treatment ◽

Tomato Cultivar ◽

Tomato Crop ◽

Significant Difference ◽

Four Blocks

The present work had as objective to evaluate the physical-chemical characteristics of commercial tomato fruits grafted on different solanaceous species. The experiment was conducted in a greenhouse, in a randomized complete block design, with four blocks and six treatments, being the rootstocks: cocona (Solanum sessiliflorum); two cultivars of eggplant (Solanum aethiopicum), Long Light Green and Big Hill; jurubebão (Solanum lycocarpum) and jurubeba juna (Solanum stramonifolium), grafted with the tomato cultivar Santa Cruz Kada, and the control treatment was represented by the self-grafted tomato. Three consecutive harvests were spaced seven days after the production stabilization, and the characteristics fruits analyzed were Total Soluble Solids (ºBrix), pH, Titratable Acidity (percentage of citric acid) and TSS/TA. A statistically significant difference was found in the Tukey’s test at 5% probability in the titratable acidity, pH and fruit pulp flavor, among the evaluated treatments, while the soluble solids content did not differ between treatments in any of the harvests, but the values remained within the considered adequate for the tomato in natura in the current literature. There was a decrease in fruit flavor in all treatments, and fruit pH drop in all treatments with the exception of jurubebão, with the advancement of plant age, while the titratable acidity had an inverse behavior. The evaluated rootstocks can be used in the tomato crop, without prejudice to the quality of the tomato fruit produced.

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Development of Clove Oil In Situ Gels for Buccal Mucoadhesive

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.859.57 ◽

2020 ◽

Vol 859 ◽

pp. 57-61

Author(s):

Suwannee Panomsuk ◽

Kunyakorn Keawsri ◽

Chanapa Limsatjapanit ◽

Nutcha Asaneesantiwong ◽

Parichat Chomto ◽

...

Keyword(s):

Room Temperature ◽

Ph Value ◽

Artificial Saliva ◽

Physical Appearance ◽

Poloxamer 407 ◽

Syzygium Aromaticum ◽

Clove Oil ◽

Significant Difference ◽

Mucoadhesive Property

Clove oil is the volatile essential oil obtained from Syzygium aromaticum. Eugenol, which is the main component, has antimicrobial, antifungal activity and antioxidant. From antiseptic activity, clove oil can be used in treatment of oral cavity infection. The aims of this research are to formulate and evaluate clove oil mucoadhesive gel for oral applications. Gel bases were prepared from Poloxamer 407 (P407). The effect of clove oil, P407 and xanthan gum on formulations were studied. Clove oil preparations were evaluated for their physicochemical properties (physical appearance, pH, viscosity, gelling capacity and gel dissolving time at 37 °C in artificial saliva). Mucoadhesive property was studied using porcine buccal mucosa. The amount of eugenol in clove oil was analyzed by gas chromatography (GC). Stability study of clove oil gel was performed under stress and room temperature conditions (1 month). The results showed that preparations containing 0% and 1% clove oil were in situ gel while those containing 3% and 5% clove oil were gel. All formulations showed good and clear physical appearance with the pH value of 5.2. The gelling capacity and gel dissolving time of more than 15 minutes in artificial saliva at 37°C was found in all preparations. They also showed mucoadhesive property. The GC results showed that the amount of eugenol in clove oil were 99.52 ± 0.51 %V/V. The preparations containing 1% clove oil showed good physical and chemical stability after storage at room temperature for 1 month. There was no significant difference in the amount of eugenol after storage (p>0.05). In conclusion, the preparations containing 20% P407 and 1% clove oil are the most appropriate formulation.

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The effect of different nitrogen fertilization rates on yield and quality of marigold (Calendula officinalis L. 'Tokaj') raw material

Acta Agrobotanica ◽

10.5586/aa.2011.027 ◽

2012 ◽

Vol 64 (3) ◽

pp. 29-34

Author(s):

Beata Król

Keyword(s):

Nitrogen Fertilization ◽

Raw Material ◽

Control Treatment ◽

Calendula Officinalis ◽

Fertilization Rates ◽

Yield And Quality ◽

Significant Difference ◽

Pot Marigold ◽

Nitrogen Rates

Pot marigold (Calendula officinalis L.) is an annual ornamental plant which is also grown for herbal raw material (flower heads) used in the pharmaceutical and cosmetic industries. A field experiment was carried out in the years 2006-2008 in the Experimental Farm of the University of Life Sciences in Lublin. The study was conducted on loess soil with the granulometric composition of silt loam. The aim of the experiment was to determine the effect of different nitrogen rates (0, 40, 80, 120, 160 kg N × ha-1) on some morphological features of flower heads as well as on yield and quality of pot marigold raw material. Flowering of pot marigold was shortest in the control treatment (32 days) and longest (43 days) in the plot where nitrogen fertilization had been applied at the highest rate (160 kg N × ha-1). Nitrogen fertilization had a significant influence on the number of flower heads per plant, but no significant difference was found in diameter as well as in ligulate flowers and tubular flowers in the flower head. It was found to increase significantly raw material yield after the application of 80 kg N × ha-1, compared to the control treatment. Yield of flower heads did not differ markedly for fertilization rates from 80 to 160 kg N × ha-1. Nitrogen fertilization modified slightly essential oil content (this content increased with increasing nitrogen rates), but at the same time it decreased the percentage of flavonoid compounds.

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Potential Applications of Antibacteria in Edible Coating as Fish Preservative

Natural Science and Advanced Technology Education ◽

10.53656/nat2021-5.02 ◽

2021 ◽

Vol 30 (5) ◽

pp. 454-469

Author(s):

Maulidan Firdaus ◽

◽

Desy Nila Rahmana ◽

Diah Fitri Carolina ◽

Nisrina Rahma Firdausi ◽

...

Keyword(s):

Microbial Contamination ◽

Edible Coating ◽

Edible Coatings ◽

Psychrophilic Bacteria ◽

Antibacterial Compounds ◽

Potential Applications ◽

Natural Preservatives ◽

Physical Changes ◽

Growth Of Bacteria

Fish is a product that breaks down quickly due to biochemical reactions that cause a decrease in the quality of its nutritional and sensory values. Natural preservatives make fish safer for consumption than fish preserved with formalin. Edible coating is a preservative that can be eaten, can prevent biological, chemical and physical changes, is able to prevent mass transfer, acts as a moisture barrier, be contained antimicrobial/antibacterial and antioxidants, increases shelf life, as well as protects food from microbial contamination. Antimicrobial/antibacterial compounds added to edible coatings are able to inhibit food degradation and/or remodel toxic compounds such as free radicals. Antimicrobials can be obtained from plant extracts such as alkaloids, flavonoids, saponins, tannins, phenolic acids, and eugenol. These compounds can slow the growth of bacteria in fish namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus sp., Staphylococcus aureus, Psychrotrophic and Psychrophilic bacteria counts, Enterobacteriaceae, and lactic acid bacteria. This article reviews the application of various antibacterial compounds from various plants that are added to edible coatings as preservatives in fish.

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Development of Plant Extracts Based Indicator for Monitoring Quality of Fresh Chicken Meat During Storage at Room Temperature (25±1° C)

Journal of Animal Research ◽

10.5958/2277-940x.2017.00115.2 ◽

2017 ◽

Vol 7 (4) ◽

pp. 751 ◽

Cited By ~ 2

Author(s):

Suman Talukder ◽

Sanjod Kumar Mendiratta ◽

Rajiv Ranjan Kumar ◽

R.K Agarwal ◽

Arvind Soni ◽

...

Keyword(s):

Plant Extracts ◽

Room Temperature ◽

Chicken Meat ◽

Monitoring Quality

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Aqueous Extracts of Plants on the Physiological and Sanitary Quality of Chenopodium Quinoa Seeds as an Alternative to Conventional Seed Treatment

Journal of Agricultural Studies ◽

10.5296/jas.v8i2.15848 ◽

2020 ◽

Vol 8 (2) ◽

pp. 237

Author(s):

Henrique Fernando Lidório ◽

José Cardoso Sobrinho ◽

Janine Farias Menegaes ◽

José Domingos Jacques Leão ◽

Ubirajara Russi Nunes ◽

...

Keyword(s):

Plant Extracts ◽

Seed Treatment ◽

Chenopodium Quinoa ◽

Control Treatment ◽

Melia Azedarach ◽

Syzygium Aromaticum ◽

Dendranthema Grandiflora ◽

Seedling Length ◽

Low Toxicity

This work evaluated the effect of aqueous plant extracts from chrysanthemum (Dendranthema grandiflora Tzvelev), cinnamon (Melia azedarach L.) and clove (Syzygium aromaticum L.) in the physiological and sanitary quality of germinating Chenopodium quinoa Willd (quinoa) seeds, as an alternative to seed treatment. The experiment was carried out under laboratory conditions in the year 2018. The experimental design was completely randomized in a 2×10 factorial scheme (two lots of quinoa seeds × ten doses of concentrated plant extracts), with four replicates each. The quinoa seeds were exposed to the plant extracts separately for ten minutes by submersion at the concentrations of 0, 1, 5 and 10%. The variables evaluated were germination, first germination count, field emergence, germination and emergence speed index, seedling length and sanity. The aqueous plant extracts of Dendranthema grandiflora Tzvelev, Melia azadarach L. and Syzygium aromaticum L. used in the quinoa seed treatment raised the emergence speed and the fungi control of these seeds within the variations and situations of each batch. The D. grandiflora extract, in all concentrations used, improved seed germination index, obtaining the highest rate of 70% in seeds treated with 5% concentration compared to the control treatment, which obtained 59%. M. azedarach (10% concentration) is the best treatment for emergence speed improvement, while S. aromaticum (10% concentration) provides the highest control of pathogens: 28% in relation to the control treatment that obtained 75%. These results highlighted the viability of the use of these species with low toxicity to man and the environment as treatment of quinoa seeds.

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Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

International Agrophysics ◽

10.2478/v10247-012-0057-z ◽

2012 ◽

Vol 26 (4) ◽

pp. 407-411 ◽

Cited By ~ 9

Author(s):

Peng Zhang ◽

Min Zhang ◽

Shaojin Wang ◽

Zhishuang Wu

Keyword(s):

Cold Storage ◽

Room Temperature ◽

Phenylalanine Ammonia Lyase ◽

Postharvest Quality ◽

Significant Difference ◽

C Decomposition ◽

Concentration Levels ◽

Green Asparagus ◽

Long Storage

Abstract Green asparagus was treated with 1-methylcyclopropene at three concentration levels at room temperature for 24 h after harvest to evaluate the postharvest quality during cold storage at 4°C. Comparing with the controls, the loss of vitamin C, decomposition of chlorophyll, and accumulation of the malonydiadehyde under treatments of 1-methylcyclopropene were reduced during storage. The enzyme activities in asparagus including peroxidase and phenylalanine ammonia lyase were inhibited by 1-methylcyclopropene treatments, while the activity of superoxide dismutase was enhanced. Based on non-significant difference of the treated samples with 6 ìl l-1, 1-methylcyclopropene treatments at 4 ìl l-1 could be selected to maintain postharvest quality of green asparagus and provide long storage life.

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Pengaruh Ekstrak Propolis sebagai Edible Coating terhadap Karakteristik Kimia dan Aktifitas Antioksidan Daging Sapi pada Penyimpanan Suhu Ruang

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ◽

10.29244/jipthp.9.2.72-78 ◽

2021 ◽

Vol 9 (2) ◽

pp. 72-78

Author(s):

Andre ◽

A. Apriantini ◽

C. Budiman

Keyword(s):

Moisture Content ◽

Water Content ◽

Room Temperature ◽

Edible Coating ◽

Chemical Characteristics ◽

Room Temperature Storage ◽

Propolis Extract ◽

Randomized Design ◽

Temperature Storage

This aim of this study is to determine the effect of using propolis extract as edible coating for beefon chemical characteristics consisting of moisture content, malondialdehyde value and antioxidantactivity at room temperature storage. This research used randomized design with 4 treatments and 3replications. The treatment applied in this study was immersing the meat in propolis extract with differentconcentrations, that are 0.5%, 1.0%, and 1.5% propolis coating. Coating meat with the addition ofpropolis extract was able to have a significant effect at a concentration of 0.5% on water content and theantioxidant activity of coating meat (P <0.05). The addition of propolis extract at various concentrationscan maintain the quality of beef by reducing rancidity during storage. The increasing concentration ofpropolis extract caused the decreasing of MDA value.

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Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (Psidium guajava L.) Fruit in Room and Refrigerated Temperatures

10.20944/preprints202103.0652.v1 ◽

2021 ◽

Author(s):

Areeqa Shamshad ◽

shahzad Zafar Iqbal ◽

Ahmad Faizal Abdull Razis ◽

Sunusi Usman ◽

Nada Basheir Ali ◽

...

Keyword(s):

Shelf Life ◽

Psidium Guajava ◽

Edible Coating ◽

Total Phenolic ◽

Guava Fruit ◽

Phenolic Contents ◽

Significant Difference ◽

Control Versus ◽

Control Samples

Guava is a vital fruit worldwide, especially in Pakistan, and due to its nutritional value famous in each age group. Due to a very short shelf life, the marketing and export of this fruit faced severe constraints. Therefore, in the current study, edible coating of chitosan (0, 0.5, 1.0, 1.5, and 2.0%) was evaluated on postharvest shelf life when guava fruits were stored (room temperature and 4 °C temperatures) for 12 days. The chitosan treated coating fruits have shown reduced total sugars and malondialdehyde levels compared to untreated control samples. However, a significant difference (p ≤ 0.05) in total sugar and malondialdehyde levels exists between samples stored in m compared to refrigerated temperature (4 °C). The chitosan-coated samples have shown a greater amount of vitamin C, quercetin, rutin, and total phenolic contents than control samples. However, these nutritional parameters' levels were significantly different (p ≤ 0.05) in samples stored at room than samples stored at refrigerated temperature. However, the levels of crude fiber, potassium, and sodium were found statistically nonsignificant (p ≥0.05) in control versus chitosan treated coating treatments. The findings have documented that the coatings of 1.5 and 2.0% were most effective for extension in shelf life and maintaining the nutritional attributes of guava fruit.

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Pengaruh Pelapisan Kitosan-Nisin terhadap Kualitas Ikan Sidat (Anguilla bicolor bicolor) selama Masa Penyimpanan pada Suhu Rendah

ALCHEMY Jurnal Penelitian Kimia ◽

10.20961/alchemy.15.2.33892.251-271 ◽

2019 ◽

Vol 15 (2) ◽

pp. 251

Author(s):

Triana Kusumaningsih ◽

Tri Martini ◽

Tika Diah Utami

Keyword(s):

Low Temperatures ◽

Microbial Contamination ◽

Ph Value ◽

Storage Period ◽

Chitosan Solution ◽

Sem Analysis ◽

Lower Amount ◽

Plate Count ◽

Physical Changes

Telah dilakukan penelitian mengenai preparasi dan karakterisasi pelapisan kitosan nisin terhadap kualitas ikan sidat (Anguilla bicolor bicolor) selama penyimpanan pada suhu rendah. Penyimpanan dilakukan selama 8 hari pada suhu 5 ± 2 °C. Nisin sebanyak (0, 2, 4, 6 dan 8 g) ditambahkan ke dalam larutan kitosan 1% (b/v), sehingga diperoleh lima larutan pelapis, yaitu kitosan 1,0% dan kitosan-nisin: 0,2; 0,4; 0,6 dan 0,8% (b/v). Pelapis kitosan-nisin optimal diketahui melalui pengamatan terhadap perubahan fisik daging. Tebal lapisan kitosan-nisin diamati menggunakan analisis SEM. Parameter yang diukur selama penyimpanan adalah nilai pH, nilai jumlah cemaran mikroba dengan metode Total Plate Count (TPC), kadar air, kadar lemak dan kadar protein. Hasil penelitian menunjukkan bahwa berdasarkan perubahan fisik selama penyimpanan, konsentrasi kitosan-nisin sebesar 0,6% (b/v) merupakan konsentrasi optimal untuk mempertahankan kualitas ikan sidat. Tebal lapisan kitosan-nissin adalah (0,529 − 0,554) mm. Ikan sidat terlapis kitosan-nisin mengalami penurunan kadar proksimat (air, lemak dan protein), peningkatan nilai pH dan jumlah cemaran mikroba yang lebih rendah dibandingkan ikan tanpa pelapisan. Hal tersebut menunjukkan bahwa pelapisan kitosan-nisin pada ikan sidat dapat mempertahankan kualitas ikan sidat selama penyimpanan pada suhu rendah.Effect of Chitosan-Nisin Coating on Quality of Eel (Anguilla bicolor bicolor) during the Storage Period at Low Temperature. The research of the preparation and characterization of chitosan-nisin as a coating layer on the eel (Anguilla bicolor bicolor) were studied. The quality of the eels after coating was observed during storage at low temperatures. The storage was carried out for 8 days at a temperature of 5 ± 2 °C. A various mass of nisin as much as (0, 2, 4, 6 dan 8 g) was added to 1% (b/v) chitosan solution, thus five coating solutions were obtained, namely 1.0% chitosan and chitosan-nissin 0,2; 0,4; 0,6 and 0,8% (w/v), respectively. The optimalization of chitosan-nisin coating was known through the observation of the physical changes of meat. The thickness of chitosan-nisin layer was observed using scanning electron microscopy (SEM) analysis. The parameters measured during storage are pH value, the amount of microbial contamination using the total plate count (TPC) method, water content, fat content and protein content. The results showed that based on the physical changes during storage, the concentration of chitosan-nisin of 0.6% (w/v) was the optimal concentration to maintain the quality of eel. The thickness of the chitosan-nissin layer was observed of 0.529 – 0.554 mm. Chitosan-nisin coated eel decreased proximate levels (water, fat and protein), increased pH value and lower amount of microbial contamination compared to fish without coating. These phenomena show that the chitosan-nisin coating can maintain the quality of eel during storage at low temperatures.

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