scholarly journals Nanocomposite coating based on chitosan and ZnO nanoparticles to maintain the storage quality of meatball

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1867-1870
Author(s):  
R. Mustika ◽  
A.A. Wardana
Keyword(s):  
Zno Nanoparticles ◽  
Microbial Growth ◽  
Nanocomposite Coating ◽  
Storage Quality ◽  
Zno Nps ◽  
Coating Solution ◽  
Overall Acceptability ◽  
Organoleptic Score ◽  
Growth Ph

The effect of nanocomposite coating from chitosan incorporated with ZnO nanoparticles (ZnO NPs) at various concentrations (0, 0.05, and 0.1%) on meatball characteristics during storage was investigated. Meatball quality including microbial growth, pH, aw, and sensory attributes was evaluated after immersed into nanocomposite solution for 1 min and drained. The combination of chitosan and ZnO NPs exhibited a synergistic effect in suppressing gram-negative bacterial growth. Chitosan-ZnO NPs 0.05% could prolong the shelf life of meatball beyond 24 hrs indicated by aerobic microbes of 4.30 log CFU/g which was lower than the threshold for consumption (5 log CFU/g). Coating solution also significantly influenced the pH of meatballs up to 24 hrs of storage allowing lower sensory acceptability. Moreover, the low organoleptic score for taste and overall acceptability attributes were found as a consequence of the addition of ZnO NPs. Finally, the results of the present study suggested that chitosan-based coating containing ZnO NPs could be used as an alternative to maintaining meatball quality, particularly in microbial decay context.

Nanocomposite coating based on carrageenan and ZnO nanoparticles to maintain the storage quality of mango

2018 ◽  
Vol 18 ◽  
pp. 140-146 ◽  
Author(s):  
Bayu Meindrawan ◽  
Nugraha Edhi Suyatma ◽  
Ata Aditya Wardana ◽  
Vega Yoesepa Pamela
Keyword(s):  
Zno Nanoparticles ◽  
Nanocomposite Coating ◽  
Storage Quality

Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs to maintain the storage quality of raw meat

2020 ◽  
Vol 332 ◽  
pp. 127375 ◽  
Author(s):  
Chenjie Wang ◽  
Tong Chang ◽  
Shuang Dong ◽  
Dongliang Zhang ◽  
Chengye Ma ◽  
...  
Keyword(s):  
Linseed Oil ◽  
Storage Quality ◽  
Zno Nps ◽  
Potato Protein ◽  
Raw Meat

scholarly journals High-Performance Blue Quantum Dot Light Emitting Diode via Solvent Optimization Strategy for ZnO Nanoparticles

Nanomaterials ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 959
Author(s):  
Ji Xu ◽  
Lixi Wang ◽  
Xueliang Zhao ◽  
Yutong Shi ◽  
Yongjiao Shi ◽  
...  
Keyword(s):  
Zno Nanoparticles ◽  
High Performance ◽  
Light Emitting Diode ◽  
Transport Layer ◽  
Electron Transport Layer ◽  
Optimization Strategy ◽  
Zno Nps ◽  
Light Emitting ◽  
Alcohol Solvents

Here, we report on the high-performance blue quantum dots (QDs) light-emitting diodes (QLEDs), in which the ZnO nanoparticles (NPs) are employed as the electron transport layer (ETL) and optimized with different alcohol solvents. The experimental results demonstrate that the properties of solvent used for ZnO NPs—such as polarity, viscosity and boiling point—play a crucial role in the quality of film where they modulate the electron injection across the QDs/ETL interface. The maximum current efficiency of 3.02 cd/A and external quantum efficiency (EQE) of 3.3% are achieved for blue QLEDs with ZnO NPs dispersed in butanol, exhibiting obvious enhancement compared with the other solvents. This work provides a new method to select proper solvent for ETL which can further improve the device performance.

scholarly journals 363 UV-C Irradiation Reduces Decay and Improves Quality of Fresh-cut Squash

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 506B-506
Author(s):  
M. Erkan ◽  
C.Y. Wang ◽  
D.T. Krizek
Keyword(s):  
Microbial Growth ◽  
Cucurbita Pepo ◽  
Chilling Injury ◽  
Storage Quality ◽  
Brown Discoloration ◽  
Ultraviolet C ◽  
Fresh Cut ◽  
Subsequent Storage ◽  
Uv C

Exposure of fresh-cut zucchini squash (Cucurbita pepo L., cv. Tigress) to ultraviolet-C (UV-C) irradiation for 1, 10, or 20 min significantly reduced microbial counts and severity of decay during subsequent storage at 5 or 10 °C. However, the respiration rate and ethylene production of the slices were not affected by the UV-C treatments. Slight UV-C damage (reddish brown discoloration) was detected on the surface of 10- and 20-min treated slices after 12 days of storage at 10 °C. Slices stored at 5 °C did not show UV-C damage. Chilling injury was not observed until after 20 days of storage at 5 °C. The symptoms of chilling injury appeared as dried sunken brown spots on the surface of cortex tissue. UV-C treatments did not affect the degree of chilling injury during storage at 5 C. The storage quality of fresh-cut zucchini squash was improved by UV-C exposure primarily because of the retardation of microbial growth and reduction of decay. The influence of UV-C irradiation on sugar and organic acid contents of the fresh-cut zucchini squash will also be discussed.

scholarly journals APLIKASI PELAPISAN NANOKOMPSIT UNTUK MEMPERTAHANKAN KUALITAS SALAK PONDOH (Salacca edulis Reniw)

2020 ◽  
Vol 17 (2) ◽  
pp. 77
Author(s):  
Setyadi Gumaran ◽  
NFN Sutrisno ◽  
Evi Savitri Iriani
Keyword(s):  
Weight Loss ◽  
Zinc Oxide ◽  
Mechanical Characteristic ◽  
Antimicrobial Properties ◽  
Nanocomposite Coating ◽  
Zno Nps ◽  
A Value ◽  
Gelatin Films

<p>Pelapisan nanokomposit dapat meningkatkan karakteristik fisik, mekanis serta fungsional dari bahan pelapis. Penelitian ini bertujuan untuk mengetahui pengaruh pelapisan nanokomposit dengan berbagai polimer (gelatin dan kitosan) yang ditambahkan seng <em>oksida dan beeswax</em> untuk menjaga kualitas salak pondoh selama penyimpanan. Hasilnya menunjukkan bahwa penambahan emulsi <em>beeswax</em> dan <em>NP-ZnO</em> dapat menurunkan nilai WVTR dari 25.6 menjadi 13.75 g/m<sup>2</sup>jam. Penambahahan <em>beeswax </em>dan <em>NP-ZnO</em> juga dapat merubah sifat antimikroba film kitosan dan gelatin. Aplikasi nanokomposit mampu menurunkan kehilangan berat salak pondoh selama penyimpanan dibandingkan dengan kontrol salak pondoh (P &lt;0,05). Kontrol salak memiliki nilai penurunan susut bobot tertinggi sebesar 18,57% sedangkan salak dengan perlakuan WC3 dan WG3 memiliki nilai 12,72% dan 13,92%, persentase kerusakan  sebesar 76,19%  pada hari ke 28 penyimpanan. Aplikasi pelapisan nanokomposit juga mampu mempertahankan kekerasan dan persen tingkat kerusakan selama penyimpanan.</p><p> </p><p><strong>Application of nanocomposite based on Chitosan and Gelatin to maintain quality of Salacca fruit. (</strong><strong><em>Salacca e</em></strong><strong><em>dulis </em></strong><strong>Reniw).</strong></p><p>Nanocomposite coating could enhance the physical and mechanical characteristic as well as functional of material coatings. This research aimed to determine the application of nanocomposite coating with various polymers (gelatin and chitosan) which added zinc oxide and beeswax to maintain the quality of salak pondoh during storage. The result showed that the addition of beeswax emulsion and ZnO-NPs significantly decreased WVTR value from  25.6 to 13.75 g/m<sup>2</sup> hours. The addition of beeswax emulsion and ZnO-NPs also changed the antimicrobial properties of chitosan and gelatin films Aplication of nanocomposite coating was able to decrease the weight loss of salak pondoh during storage compared to salak pondoh control (P &lt;0.05). Salak control has the largest weight loss value of 18.57% while salak with WC3 and WG3 treatment has a value of 12.72% and 13.92%, percentage of decai has value 76.19% on 28 days storage. Application of nanocomposite coating are also able to maintain quality such as firmness and percentage of decay during storage.</p>

Effects of plasma-activated water on microbial growth and storage quality of fresh-cut apple

2020 ◽  
Vol 59 ◽  
pp. 102256 ◽  
Author(s):  
Chenghui Liu ◽  
Chen Chen ◽  
Aili Jiang ◽  
Xiaoyuan Sun ◽  
Qinxin Guan ◽  
...  
Keyword(s):  
Microbial Growth ◽  
Storage Quality ◽  
Fresh Cut ◽  
And Storage ◽  
Plasma Activated Water

Effects of rosemary and ginger on storage quality of western‐style smoked sausage

2021 ◽  
Author(s):  
Yajun Zhou ◽  
Zonghao Li ◽  
Yan Chen ◽  
Hui Fang ◽  
Shujie Wang
Keyword(s):  
Storage Quality

scholarly journals Antibacterial and Photocatalytic Properties of ZnO Nanoparticles Obtained from Chemical versus Saponaria officinalis Extract-Mediated Synthesis

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2072
Author(s):  
Maria Antonia Tănase ◽  
Maria Marinescu ◽  
Petruta Oancea ◽  
Adina Răducan ◽  
Catalin Ionut Mihaescu ◽  
...  
Keyword(s):  
Microwave Irradiation ◽  
Zno Nanoparticles ◽  
Model Compound ◽  
Size Composition ◽  
Inorganic Nanoparticles ◽  
Bacterial Strains ◽  
X Ray Diffraction ◽  
Zno Nps ◽  
Reaction Conditions ◽  
Saponaria Officinalis

In the present work, the properties of ZnO nanoparticles obtained using an eco-friendly synthesis (biomediated methods in microwave irradiation) were studied. Saponaria officinalis extracts were used as both reducing and capping agents in the green nanochemistry synthesis of ZnO. Inorganic zinc oxide nanopowders were successfully prepared by a modified hydrothermal method and plant extract-mediated method. The influence of microwave irradiation was studied in both cases. The size, composition, crystallinity and morphology of inorganic nanoparticles (NPs) were investigated using dynamic light scattering (DLS), powder X-ray diffraction (XRD), SEM-EDX microscopy. Tunings of the nanochemistry reaction conditions (Zn precursor, structuring agent), ZnO NPs with various shapes were obtained, from quasi-spherical to flower-like. The optical properties and photocatalytic activity (degradation of methylene blue as model compound) were also investigated. ZnO nanopowders’ antibacterial activity was tested against Gram-positive and Gram-negative bacterial strains to evidence the influence of the vegetal extract-mediated synthesis on the biological activity.

scholarly journals Molecular Hydrogen Maintains the Storage Quality of Chinese Chive through Improving Antioxidant Capacity

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1095
Author(s):  
Ke Jiang ◽  
Yong Kuang ◽  
Liying Feng ◽  
Yuhao Liu ◽  
Shu Wang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Molecular Hydrogen ◽  
Practical Significance ◽  
Total Phenolic ◽  
Guaiacol Peroxidase ◽  
Storage Quality ◽  
Decay Index ◽  
Chinese Chive ◽  
Dpph Scavenging

Chinese chive usually becomes decayed after a short storage time, which was closely observed with the redox imbalance. To cope with this practical problem, in this report, molecular hydrogen (H2) was used to evaluate its influence in maintaining storage quality of Chinese chive, and the changes in antioxidant capacity were also analyzed. Chives were treated with 1%, 2%, or 3% H2, and with air as the control, and then were stored at 4 ± 1 °C. We observed that, compared with other treatment groups, the application of 3% H2 could significantly prolong the shelf life of Chinese chive, which was also confirmed by the obvious mitigation of decreased decay index, the loss ratio of weight, and the reduction in soluble protein content. Meanwhile, the decreasing tendency in total phenolic, flavonoid, and vitamin C contents was obviously impaired or slowed down by H2. Results of antioxidant capacity revealed that the accumulation of reactive oxygen species (ROS) and hydrogen peroxide (H2O2) was differentially alleviated, which positively matched with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and the improved activities of antioxidant enzymes, including superoxide dismutase (SOD), guaiacol peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX). Above results clearly suggest that postharvest molecular hydrogen application might be a potential useful approach to improve the storage quality of Chinese chive, which is partially achieved through the alleviation of oxidative damage happening during the storage periods. These findings also provide potential theoretical and practical significance for transportation and consumption of perishable vegetables.

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