The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening

The object of this study was to investigate the possibility of using xanthan gum and flaxseed mucilage as edible coatings for Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated with different coating materials in triplicate as follows: Coated with polyvinyl acetate as control (C), coated with 0.5% xanthan gum (XG), coated with 0.75% flaxseed mucilage (FM1), coated with 1% flaxseed mucilage (FM2), and coated with 1.25% flaxseed mucilage (FM3). All samples were kept at 8 ± 2 °C in a cold room for 90 days. The statistical analysis of the results showed that the moisture content of the samples decreased and the protein content increased during the ripening period (P < 0.01). The pH, acidity, fat in dry matter, and TCA-SN/TN of samples were significantly affected by xanthan gum and flaxseed mucilage treatment (P < 0.01). The free fatty acid composition of samples was significantly affected by edible coatings. Edible coatings affected the growth of non-starter lactic acid bacteria and the total mesophilic aerobic bacteria in a non-significant manner (P > 0.01). The growth of starter bacteria was significantly altered under the effect of edible coating materials (P < 0.05). Tyrosine and tryptophan contents as an index of proteolysis, lipolysis, and sensory evaluation of samples were not significantly different.

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Effect of Different Edible Coatings on Postharvest Quality of Mandarin Orange (Citrus reticulata Blanco)

Agro Bali: Agricultural Journal ◽

10.37637/ab.v4i2.695 ◽

2021 ◽

Vol 4 (2) ◽

pp. 136-144

Author(s):

Barsha D.C. ◽

Monika Singh ◽

Prakash Khanal ◽

Madan Pandey ◽

Rukmagat Pathak

Keyword(s):

Titratable Acidity ◽

Edible Coating ◽

Paraffin Wax ◽

Postharvest Quality ◽

Mustard Oil ◽

Edible Coatings ◽

Coating Materials ◽

Postharvest Losses ◽

Juice Content

Although Nepal produces a large amount of mandarin it faces huge postharvest losses due to improper postharvest practices. Treating fruits with different edible coatings can minimize postharvest losses. The experiment was carried out in the horticulture lab of Prithu Technical College, Dang, Nepal to evaluate the effects of different edible coating materials on the postharvest quality of mandarin. The experiment was laid in Complete Randomized Design (CRD) with three replications and seven treatments in each replication. Mandarins were coated with different edible coating materials i.e. paraffin wax (100%, 75% and 50%), mustard oil, Aloe vera, turmeric paste and control (non-coated). After coating with different edible materials, mandarins were kept at ambient room conditions (18±2℃ and 52.41±14.35%). The lowest physiological loss in weight at 7, 14and 21 days was recorded in mandarin coated with 75% paraffin wax which was 3.10%, 4.83% and 10.33%, respectively. The highest titratable acidity (0.68%), juice content (46.33%) and marketable fruit percentage (81.73%) were recorded in 75% paraffin wax. The highest total soluble solid (14.00 ˚Brix) was recorded in control. Based on the result obtained from our research, it is suggested to use 75% paraffin wax for the storage of mandarin at ambient room conditions (18±2℃ and 52.41±14.35% RH) as it gives a high percentage of marketable fruits and juice content and also minimizes the physiological loss in weight.

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ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

10.31219/osf.io/yxjcu ◽

2020 ◽

Author(s):

Renu Jaisinghani ◽

Vishnu Vasant Dayare

Keyword(s):

Shelf Life ◽

Antimicrobial Properties ◽

Edible Coating ◽

Dilution Method ◽

Citrus Limon ◽

Edible Coatings ◽

Lemon Peel ◽

Fruit Shelf Life ◽

Broth Dilution ◽

Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

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The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

Journal of Food Safety ◽

10.1111/jfs.12529 ◽

2018 ◽

Vol 38 (6) ◽

Cited By ~ 4

Author(s):

Hediyeh Pourmolaie ◽

Asghar Khosrowshahi Asl ◽

Mohammad Ahmadi ◽

Shahin Zomorodi ◽

Shahram Naghizadeh Raeisi

Keyword(s):

Cheddar Cheese ◽

Edible Coatings

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Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage

Journal of Food Quality ◽

10.1155/2019/1715946 ◽

2019 ◽

Vol 2019 ◽

pp. 1-8 ◽

Cited By ~ 2

Author(s):

Wenru Liu ◽

Yong Shen ◽

Na Li ◽

Jun Mei ◽

Jing Xie

Keyword(s):

Methanol Extract ◽

Procambarus Clarkii ◽

Edible Coating ◽

Edible Coatings ◽

Refrigerated Storage ◽

Water Migration ◽

Total Volatile ◽

Huge Amount ◽

Basic Nitrogen ◽

Peel Extract

China is one of the largest producers of red pitaya in the world and responsible for disposal of the huge amount of peel generated as a waste. The objective of this research was to evaluate the effect of the addition of red pitaya peel extract (RPPE, 1.0%, 2.0%, or 3.0% (w/v)) and 0.1% ε-polylysine (ε-PL) to a fish gelatin edible coating on the preservation of deshelled crayfish (Procambarus clarkii) during refrigerated storage. The physicochemical and water migration of the samples were determined during 8-day storage. Deshelled crayfish packaged in edible coatings exhibited significantly (p<0.05) lower values for total volatile basic nitrogen (TVB-N), K value maintenance, and free amino acids (FAAs). This study shows that application of an edible coating incorporated with RPPE and ε-PL is an effective strategy in retarding the quality deterioration in deshelled crayfish during storage.

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Effect of Coating Materials on the Properties of Chitosan-Starch-Based Edible Coatings

IOP Conference Series Materials Science and Engineering ◽

10.1088/1757-899x/507/1/012011 ◽

2019 ◽

Vol 507 ◽

pp. 012011 ◽

Cited By ~ 1

Author(s):

Noorsuhana Mohd Yusof ◽

Junaidah Jai ◽

Fazlena Hamzah

Keyword(s):

Edible Coatings ◽

Coating Materials

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Improvement of Andean Blueberries Postharvest Preservation Using Carvacrol/Alginate-Edible Coatings

Polymers ◽

10.3390/polym12102352 ◽

2020 ◽

Vol 12 (10) ◽

pp. 2352

Author(s):

Carolina Medina-Jaramillo ◽

Carmen Quintero-Pimiento ◽

Darío Díaz-Díaz ◽

Silvia Goyanes ◽

Alex López-Córdoba

Keyword(s):

Sodium Alginate ◽

Respiration Rate ◽

Water Loss ◽

Dip Coating ◽

Postharvest Quality ◽

Aerobic Bacteria ◽

Edible Coatings ◽

Refrigerated Storage ◽

Microbiological Characteristics ◽

Coating Formulations

Edible coatings are attractive strategies for blueberries postharvest preservation. In this work, carvacrol/alginate coatings were developed for application on Andean blueberries. Coating formulations were prepared based on blends of sodium alginate (2% w/v), carvacrol (0%, 0.03%, 0.06% or 0.09%), glycerol, and water and applied to the fruits by dip-coating. Then, the fruits were immersed in a calcium batch to induce a crosslink reaction. Changes in the physicochemical and microbiological characteristics of the blueberries were monitored during 21 days of storage at 4 °C. Coated blueberries were better preserved throughout the 21 days of storage because of their lower respiration rate and water loss, in comparison with the uncoated ones. Besides, the coatings enhanced the appearance and the gloss of the fruits. Control fruits showed a significant decrease in the firmness, while, in the coated fruits, this critical postharvest quality was preserved during the entire storage. Coating formulations with 0.09% of carvacrol was the most effective in preventing mesophilic aerobic bacteria and molds/yeasts growth on the fruits during the storage. Edible carvacrol/alginate coatings can be considered as a useful alternative to complement the benefits of refrigerated storage by delaying post-harvest spoilage of Andean blueberries.

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Effects of offering lupins/triticale and vetch/barley silages alone or in combination with grass silage on animal performance, meat quality and the fatty acid composition of lean meat from beef cattle

The Journal of Agricultural Science ◽

10.1017/s0021859618000837 ◽

2018 ◽

Vol 156 (8) ◽

pp. 1005-1016

Author(s):

P. C. Kennedy ◽

L. E. R. Dawson ◽

F. O. Lively ◽

R. W. J. Steen ◽

A. M. Fearon ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Dry Matter ◽

Live Weight ◽

Ammonia Nitrogen ◽

Beef Steers ◽

Grass Silage ◽

High Ammonia ◽

Barley Silage

AbstractAn experiment was carried out to examine the effects of offering beef steers grass silage (GS) as the sole forage, lupins/triticale silage (LTS) as the sole forage, a mixture of LTS and GS at a ratio of 70:30 on a dry matter (DM) basis, vetch/barley silage (VBS) as the sole forage, a mixture of VBS and GS at a ratio of 70:30 on a DM basis, giving a total of five silage diets. Each of the five silage diets was supplemented with 2 and 5 kg of concentrates/head/day in a 5 × 2 factorial design to evaluate the five silages at two levels of concentrate intake and to examine possible interactions between silage type and concentrate intake. A total of 80 beef steers were used in the 122-day experiment. The GS was well preserved while the whole crop cereal/legume silages had high ammonia-nitrogen (N) concentrations, low lactic acid concentrations and low butyric acid concentrations For GS, LTS, LTS/GS, VBS and VBS/GS, respectively, silage DM intakes were 6.5, 7.0, 7.2, 6.1 and 6.6 (s.e.d.0.55) kg/day and live weight gains were 0.94, 0.72, 0.63, 0.65 and 0.73 (s.e.d.0.076) kg/day. Silage type did not affect carcass fatness, the colour or tenderness of meat or the fatty acid composition of the intramuscular fat in thelongissimus dorsimuscle.

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Evaluation of feedlot performance, carcass characteristics, carcass retail cut distribution, Warner-Bratzler shear force, and fatty acid composition of purebred Jersey and crossbred Jersey steers

Translational Animal Science ◽

10.1093/tas/txz110 ◽

2019 ◽

Vol 3 (4) ◽

pp. 1475-1491 ◽

Cited By ~ 2

Author(s):

Jerad R Jaborek ◽

Henry N Zerby ◽

Steven J Moeller ◽

Francis L Fluharty ◽

Alejandro E Relling

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Shear Force ◽

Dry Matter ◽

Red Meat ◽

Dry Matter Intake ◽

Feedlot Performance ◽

Meat Yield ◽

Carcass Yield

AbstractFeedlot performance, carcass yield, fatty acid composition, and tenderness of crossbred Jersey steers compared with purebred Jersey steers was investigated. Purebred Jersey (n = 21) and crossbred Jersey steers sired by Angus (n = 9), SimAngus (n = 10), and Red Wagyu (n = 15) bulls were assessed. Adjusted to a common initial body weight (BW), crossbred Jersey steers had a greater rate of BW gain (P ≤ 0.01) compared with purebred Jersey steers. Angus sired steers had a greater daily dry matter intake (P ≤ 0.01) compared with Wagyu and Jersey sired steers, whereas SimAngus sired steers had a greater daily dry matter intake compared with Jersey sired steers. Wagyu sired steers were more feed efficient (P ≤ 0.03) compared with Jersey sired steers. Even with a greater (P ≤ 0.01) number of days on feed, off-test BW of purebred Jersey steers was less (P ≤ 0.01) compared with crossbred Jersey steers. Adjusted to a common hot carcass weight, Angus sired steers had a greater backfat thickness (P ≤ 0.01) compared with steers from the other sire breeds. Kidney fat percentage (P ≤ 0.01) was greatest for Jersey sired steers, with SimAngus and Wagyu sired steers being intermediate, and the lowest for Angus sired steers. Carcasses from Angus and Wagyu sired steers had a greater marbling score (P ≤ 0.03) compared with carcasses from Jersey sired steers. Carcasses from Wagyu sired steers had a greater (P ≤ 0.01) total red meat yield compared with Angus and Jersey sired steers, whereas SimAngus sired steers had a greater total red meat yield compared with Jersey sired steers. Carcasses from Angus sired steers tended (P = 0.07) to have a greater percentage of fat trim compared with Wagyu sired steer carcasses. There were no sire breed differences (P = 0.38) for the percentage of total bone from the carcasses. Tenderness, measured by Warner-Bratzler shear force (WBSF), was improved (P ≤ 0.01) with 14 d of postmortem aging compared with 7 d. Wagyu and SimAngus sired steers produced steaks with a lesser (P ≤ 0.01) WBSF compared with steaks from Angus and Jersey sired steers. Steaks from Angus sired steers tended (P = 0.10) to have a greater percentage of total lipid and had a greater (P ≤ 0.05) percentage of 16:0 compared with steaks from Jersey sired steers. Overall, crossbred Jersey steers improved economically relevant production parameters of feedlot performance, carcass quality, carcass yield, and instrumental predictors of eating quality compared with purebred Jersey steers.

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