Effect of carboxymethyl cellulose and chitosan as edible coating layer on quality of litchi fruits during preservation

2019 ◽  
Vol 20 (4) ◽  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Coating Layer ◽  
Edible Coating

scholarly journals Characteristics of corn starch-based edible coating enriched with curry leaf extract on quality of the strawberry (Fragaria x ananassa Duch.)

2021 ◽  
Vol 922 (1) ◽  
pp. 012065
Author(s):  
B M Nur ◽  
Z Zaidiyah ◽  
F Luthfi
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Corn Starch ◽  
Coating Layer ◽  
Fungal Growth ◽  
Edible Coating ◽  
Coating Solution ◽  
Randomized Design ◽  
Dipping Time

Abstract Strawberry is one of the most popular tropical fruits in Indonesia. The fruit has a concise shelf life and quickly deterioration after harvesting due to mechanical injury, physiological disorders, water loss, fungal growth, and high respiration rates. Postharvest technology is one technique that can maintain fruit quality and extend shelf life, one of which is a coating technique called edible coating. The edible coating layer of corn starch with the addition of curry leaf extract has antibacterial activity that can inhibit the growth rate of microorganisms. This study aimed to determine the characteristics of the edible coating solution produced from corn starch with the addition of curry leaf extract to produce the best edible coating layer. This study used a factorial completely randomized design experimental method, which consisted of treatment with curry leaf extract concentration (8%, 10%, and 12%) and dipping time (4, 5, and 6 minutes) with three repetitions. The result showed a significant delay in weight loss and total dissolved solids in strawberries compared to the uncoated control strawberries. In addition, the edible coatings had positive results in organoleptic based on panelists’ acceptance of color, aroma, taste, texture, and overall. These findings suggest that using 8% curry leaf extract with 4 minutes dipping time could be favorable to extend the shelf-life and maintain the quality of strawberry fruit.

CARBOXYMETHYL CELLULOSE AND SODIUM ALGINATE EDIBLE COATING TO PRESERVE THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF STRAWBERRY (FRAGARIA ANANASSA)

2020 ◽  
Author(s):  
Michelle Fernandes da Silveira ◽  
Raúl Comettant Rabanal ◽  
Carla Paulo Vieira ◽  
Carlos Adam Conte-Junior ◽  
Antonio Gomes Soares ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Carboxymethyl Cellulose ◽  
Edible Coating ◽  
Microbial Quality ◽  
Fragaria Ananassa

scholarly journals Assessment of Mini-Tablets Coating Uniformity as a Function of Fluid Bed Coater Inlet Conditions

Pharmaceutics ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 746
Author(s):  
Magdalena Turk ◽  
Rok Šibanc ◽  
Rok Dreu ◽  
Maja Frankiewicz ◽  
Małgorzata Sznitowska
Keyword(s):  
Coating Layer ◽  
Spectrophotometric Analysis ◽  
Material Distribution ◽  
Spray Chamber ◽  
Colorimetric Analysis ◽  
Swirl Generator ◽  
Coating Uniformity ◽  
Fluid Bed ◽  
Inlet Conditions

This study concerned the quality of mini-tablets’ coating uniformity obtained by either the bottom spray chamber with a classical Wurster distributor (CW) or a swirl distributor (SW). Mini-tablets with a diameter of 2.0, 2.5, and 3.0 mm were coated with hypromellose using two different inlet air distributors as well as inlet airflow rates (130 and 156 m3/h). Tartrazine was used as a colorant in the coating layer and the coating uniformity was assessed by spectrophotometric analysis of solutions obtained after disintegration of the mini-tablets (n = 100). Higher uniformity of coating material distribution among the mini-tablets was observed in the case of SW distributor, even for the biggest mini-tablets (d = 3.0 mm), with an RSD no larger than 5.0%. Additionally, coating thickness was evaluated by colorimetric analysis (n = 1000), using a scanner method, and expressed as a hue value. A high correlation (R = 0.993) between inter-tablet variability of hue and UV-Vis results was obtained. Mini-tablets were successfully coated in a fluid bed system using both a classical Wurster distributor as well as a swirl generator. However, regardless of the mini-tablets’ diameter, better film uniformity was achieved in the case of a distributor with a swirl generator.

scholarly journals Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1374
Author(s):  
Guotian Wang ◽  
Yunpeng Liu ◽  
Huimin Yong ◽  
Shuai Zong ◽  
Changhai Jin ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Coupling Reaction ◽  
Thiobarbituric Acid ◽  
Antimicrobial Activities ◽  
Edible Coating ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ph Values ◽  
Basic Nitrogen ◽  
Antioxidant And Antimicrobial Activities

Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through a carbodiimide-mediated coupling reaction. The obtained ferulic acid-g-CS was used as an edible coating material for fresh pork. The effect of ferulic acid-g-CS coating on the quality of pork during storage was investigated at 4 °C for 8 days. As compared to the uncoated pork, pork coated with CS and ferulic acid-g-CS showed lower total viable counts, total volatile basic nitrogen values, pH values, thiobarbituric acid reactive substances, and drip losses. Besides, pork coated with CS and ferulic acid-g-CS presented more compact microstructures than the uncoated pork at the eighth day. Sensory evaluation assay showed pork coated with CS and ferulic acid-g-CS had better color, odor, and over acceptance in comparison with the uncoated pork. Ferulic acid-g-CS coating, due to its relatively higher antioxidant and antimicrobial activities compared to CS coating, had a better performance in refrigerated pork preservation. Ferulic acid-g-CS coating effectively extended the shelf life of refrigerated pork to 7 days. This study revealed ferulic acid-g-CS coating was a promising technology for refrigerated pork preservation.

Sign in / Sign up

Export Citation Format

Share Document