MICROBIAL CONTROL IN WHITE CACTUS PEAR WITH BIOPOLYMERIC COATING OF CHITOSAN, CANDELILLA WAX AND THYME ESSENTIAL OIL

White cactus pear (Opuntia albicarpa L.) undergoes decay by pathogens in postharvest, which limits its shelf life. The objective of this study was to evaluate coatings based on chitosan (Q), candelilla (Euphorbia antisyphilitica Zucc.) wax (Cw) and thyme (Thymus vulgaris L.) essential oil (Eo) to reduce microbial development on the cactus pear and increase shelf life. Emulsions based on Q, Eo, and Q+Eo were applied on freshly harvested cactus pear fruits, which were stored for 18 days at 22 ºC. Treatments with Q also incorporated Cw. Controls were uncoated fruits (Ct). Microbial inhibition was assessed through bacterial counting in culture plate, in addition to the appearance of the fruit on a visual scale 1 to 5, where 1 corresponded to appalling and 5 to excellent. Fruits with the Q+Eo treatment had an appearance close to 4 at the end of the storage, followed by those with Q, Eo, and T, which obtained a score of 1. The lowest weight loss occurred when Cw was used. With a coating of Q (2 %), Eo (2000 ppm) and Cw (5 %) microbial growth was reduced by 98.4 %, allowing a shelf life of at least 18 days at 22 ºC, with good appearance and low weight loss in fruits.

Download Full-text

Effects of sodium alginate edible coating with cinnamon essential oil nanocapsules and Nisin on quality and shelf life of beef slices during refrigeration

Journal of Food Protection ◽

10.4315/jfp-21-380 ◽

2022 ◽

Author(s):

Maoxi Zhang ◽

Wei Luo ◽

Kuan Yang ◽

cheng li

Keyword(s):

Weight Loss ◽

Essential Oil ◽

Shelf Life ◽

Sodium Alginate ◽

Ph Value ◽

Bacterial Count ◽

Edible Coating ◽

Total Bacterial Count ◽

Total Volatile ◽

Cinnamon Essential Oil

The effects of the sodium alginate (SA) coating incorporated with cinnamon essential oil nanocapsules (CEO-NPs) and Nisin, as a new edible coating, were investigated on the preservation of beef slices in the refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH value, weight loss, the total volatile base nitrogen (TVB-N)) and antimicrobial activity against total bacterial count (TBC). Besides, the changes in color parameters and sensory attributes of all beef samples were evaluated. The results revealed that the incorporation of the complex of CEO-NPs and Nisin retarded the growth of the microorganism and reduced lipid oxidation, as determined by pH, TVB-N, and TBC. This can extend the shelf life of beef slices to 15 days. Moreover, the treatment with the SA coating, incorporating CEO-NPs and Nisin, significantly improved the weight loss, color, odor, textural, and broth attributes of the beef samples. The results suggest that the coating treatment enriched with CEO-NPs and Nisin could significantly inhibit quality deterioration of beef slices, and the complex of CEO-NPs and Nisin can improve antioxidant, antibacterial and sensory properties of the SA coating. Thus, the new edible coating could be regarded as a potential material to preserve beef slices.

Download Full-text

Effect of Gelatin-Based Edible Coatings Incorporated with Aloe vera and Black and Green Tea Extracts on the Shelf Life of Fresh-Cut Oranges

Journal of Food Quality ◽

10.1155/2017/9764650 ◽

2017 ◽

Vol 2017 ◽

pp. 1-10 ◽

Cited By ~ 21

Author(s):

Mohsen Radi ◽

Elham Firouzi ◽

Hamidreza Akhavan ◽

Sedigheh Amiri

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Green Tea ◽

Microbial Growth ◽

Aloe Vera ◽

Black Tea ◽

Quality Parameters ◽

Fresh Cut ◽

Green And Black Tea ◽

Tea Extract

The aim of this study was to evaluate the effect of gelatin coating incorporated with Aloe vera gel (50,100%) and green and black tea extracts (5,10%) on physicochemical, microbial, and sensorial properties of fresh-cut oranges at 4°C for 17 days. Significant differences in terms of quality parameters were observed between the control and coated fresh-cut oranges. The highest variation of quality parameters was observed in control, while the least variations were observed in coated slices with 100% Aloe vera and 10% green tea extract. The weight loss was increased with time, but the coating treatment especially with 100% Aloe vera had significant effect on the prevention of weight loss. Also, Aloe vera coated samples obtained the highest score in sensory evaluation. Coating with gelatin incorporated with Aloe vera and green tea extracts successfully retarded the microbial growth and therefore extended the shelf life of fresh-cut oranges during cold storage.

Download Full-text

Effect of Manihot esculenta Edible Coating Blended with African Basil (Ocimum gratissimum) Essential Oil on the Shelf-Life of Mango Fruits

Asian Journal of Applied Chemistry Research ◽

10.9734/ajacr/2021/v9i430219 ◽

2021 ◽

pp. 17-30

Author(s):

Decrah M. Nyangena ◽

Phanice T. Wangila ◽

Jackson K. Cherutoi

Keyword(s):

Weight Loss ◽

Essential Oil ◽

Vitamin C ◽

Shelf Life ◽

Room Temperature ◽

Edible Coating ◽

Soluble Solids ◽

Chemical Parameters ◽

Ocimum Gratissimum ◽

Physico Chemical

Aims: To establish the shelf -life of mango fruits coated with unmodified and modified M. esculenta edible coating at low (4 ± 2°C) and room temperature (23 ± 2°C) conditions. Place and Duration of Study: The study was done at Moi University, School of Sciences and Aerospace studies, Department of Chemistry and Biochemistry between January 2021 and June 2021. Methodology: Ocimum gratissimum leaves essential oils was obtained by hydro-distillation method using Clevenger apparatus. Preparation and modification of the coating were homogenized at 70 ± 2 °C. Physico-chemical parameters including weight loss, titratable acidity (TA), Vitamin C concentration, total soluble solids (TSS), and pH were used to establish the fruits’ shelf-life. Results: The modified M. esculenta (cassava) starch coating (1.5%) treatment, their interactions and storage duration significantly affected the physico-chemical parameters of mango fruits. The modified coating-maintained TA 0.66%, 0.87%, reduced weight loss by 27.81%,14.62%, delayed the increase of TSS 7.50%, and pH 5.20, 4.93 while retaining the vitamins C 8.13 mg/100g, 15.09mg/100g concentration up to eighteen days and twenty-seven day of storage at 23 ± 2°C and 4 ± 2°C respectively. The distilled water treatment (control) reduced TA to 0.11%, 0.23%, increased weight loss to 47.12%, 24.21%, TSS 20.22%, 17.41%, and pH 8.21, 5.20 while retaining the vitamin C 3.74 mg/100 g, 8.13 mg/100 g concentration at 23 ± 2°C and 4 ± 2°C respectively. Conclusion: Results of the present study showed that M. esculenta edible coating incorporated with O. gratissimum essential oil extended the shelf life of mangoes up to eighteen and twenty-seven days of storage at room temperature (25 ± 2°C) and low temperature (4 ± 2°C), respectively. This treatment might be an effective farm-based post-harvest treatment in prolonging the shelf life of fresh produce while maintaining their physico-chemical parameters.

Download Full-text

ANTI-MICROBIC FOOD PACKAGING INNOVATION FROM WASTE BANANA SKIN AND DURIAN SEEDS

Journal of Halal Product and Research ◽

10.20473/jhpr.vol.4-issue.1.43-49 ◽

2021 ◽

Vol 4 (1) ◽

pp. 43

Author(s):

Reno Susanto ◽

W Revika ◽

Irdoni Irdoni

Keyword(s):

Tensile Strength ◽

Essential Oil ◽

Shelf Life ◽

Food Packaging ◽

Microbial Growth ◽

Raw Materials ◽

Extraction Process ◽

Edible Films ◽

Edible Film ◽

Food Ingredients

Edible film is a packaging that has the advantage of being easily degraded so that it does not cause environmental problems such as plastic waste which can pollute the environment. Edible film is considered to have good prospects for application in food ingredients, one of which is meat, because meat has a limited shelf life. The addition of antimicrobial ingredients to the edible film in the form of essential oil of basil leaves is useful for reducing microbial growth. The purpose of this study was to make edible films to extend the shelf life of frozen meat, utilize banana peels and durian seeds as the main ingredients for making edible films and use basil essential oil as an antimicrobial agent. The stages of activities carried out in this study included the preparation of raw materials for waste banana peels, durian seeds, and basil leaves. This stage includes the extraction process of each ingredient that produces pectin from banana peels, starch from durian seeds, and essential oil from basil leaves. Furthermore, the making of edible films from these raw materials varied the ratio between the mass of pectin and starch. The formed edible films were analyzed using FTIR, attractiveness test, and microbial growth testing by comparing meat coated with edible film and meat not coated with edible film. The characteristics of the edible film produced are 0.1 mm thick with a tensile strength value of 64.65 MPa - 75.34 MPa and a percent elongation value of 0.318% - 0.36%. The best edible film was produced at a ratio of 4: 1 (pectin: starch) with the addition of antimicrobials which had a film thickness of 0.1 mm with a tensile strength value of 75.34 MPa and 0.35% elongation percent.

Download Full-text

Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

Foods ◽

10.3390/foods10051103 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1103

Author(s):

Asmaa H. R. Awad ◽

Aditya Parmar ◽

Marwa R. Ali ◽

Mohamed M. El-Mogy ◽

Karima F. Abdelgawad

Keyword(s):

Ascorbic Acid ◽

Essential Oil ◽

Shelf Life ◽

Microbial Growth ◽

Economic Feasibility ◽

Green Bean ◽

Total Phenolic ◽

Green Beans ◽

Positive Effects ◽

Fresh Cut

Green beans are a perishable crop, which deteriorate rapidly after harvest, particularly when minimally processed into ready-to-eat fresh-cut green beans. This study investigated the effectiveness of ethanol, ascorbic acid (AsA), tea tree essential oil (TTO), and peppermint essential oil (PMO) on the quality and storability of fresh-cut green bean pods samples stored at 5 °C for 15 days. Our results indicated that samples treated with ethanol, AsA, TTO, and PMO preserved appearance, firmness (except ethanol), chlorophyll content, and moisture compared with the samples without any treatment (control). Additionally, higher vitamin C, total soluble solids (TSS), total sugars, and total phenolic compounds (TPC) were observed in samples treated with ethanol, AsA, TTO, and PMO compared with the control. The most effective treatments for controlling microbial growth were ethanol followed by either TTO or PMO. All the treatments had positive effects on shelf life, maintained quality, and reducing microbial growth during 15 days of cold storage. A particular treatment can be selected based on the economic feasibility and critical control point in the value chain.

Download Full-text

Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage

Metabolites ◽

10.3390/metabo11050256 ◽

2021 ◽

Vol 11 (5) ◽

pp. 256

Author(s):

Habib Shirzad ◽

Abolfazl Alirezalu ◽

Kazem Alirezalu ◽

Milad Yaghoubi ◽

Bahareh Ghorbani ◽

...

Keyword(s):

Weight Loss ◽

Essential Oil ◽

Shelf Life ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Strawberry Fruit ◽

Dpph Assay ◽

Enzymes Activity ◽

Antioxidant Characteristics

Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. In the present study, the biochemicals, antioxidant characteristics, and shelf life of treated strawberries with Aloysia citrodora essential oil (ACEOs) were evaluated during keeping time. The treatments were produced as follows: T1, control; T2, 250 ppm ACEOs; T3, 500 ppm ACEOs; and T4, 750 ppm ACEOs. Total soluble solids (TSS), weight loss, titratable acidity (TA), antioxidant activity (DPPH assay), total phenolic (TPC), flavonoid and anthocyanin contents (TFC), and enzymes activity (peroxidase and ascorbate peroxidase) were evaluated during the refrigerated period (5 °C with relative humidity of 85–90% for 20 days). The results revealed that weight loss and TA were reduced in all treatments during storage, being that the rates were lower in samples treated with ACEOs. TPC, TFC, TSS, antioxidant, and enzymes activity were higher in treated fruits than control.

Download Full-text

Effects of Perforation Mediated-modified Atmospheric Packaging (MAP) on Shelf Life and Quality of Calcium Chloride Treated Bell Pepper (Capsicum annum)

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-200 ◽

2020 ◽

Author(s):

Pragya Adhikari ◽

Nisha Paneru ◽

Kanti Thapa ◽

Aashish Dhakal

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Calcium Chloride ◽

Room Temperature ◽

Microbial Growth ◽

Bell Pepper ◽

Capsicum Annum ◽

Modified Atmospheric Packaging ◽

Ambient Room Temperature

Background: Capsicums having high respiration, transpiration, and ethylene production rates along with high susceptibility to microbial growth deteriorate rapidly during storage leading to higher loss. The current study was conducted to assess the effects of Perforation mediated- modified atmospheric packaging (MAP) on shelf life and quality of calcium chloride treated bell pepper (Capsicum annum). Methods: For this purposed green mature fruits capsicum annum variety Indra were pretreated with calcium chloride, weighed 1kg and packed in Low-density polyethylene with no perforation (T1), LDPE with 4 perforations(T2), LDPE with 8 perforations(T3), LDPE with 12 perforations(T4), LDPE with 16 perforation(T5) and open tray (T6) and stored at ambient room temperature of laboratory. Three replications were maintained for each treatment with CRD Design and different parameters were evaluated during the study period. Result: Capsicum stored in perforated LDPE packet exhibited less weight loss, higher shelf life and higher vitamin C content compared to capsicum kept in an open tray. With less perforations weight loss was less. Moreover, LDPE with 16 perforations can be considered the best treatment because with higher numbers of pores it exhibited comparatively higher shelf life, optimum quality of fruits and also check the spoilage of the fruits as compared to all treatments.

Download Full-text

The Effect of Edible Chitosan Coatings Incorporated with Thymus capitatus Essential Oil on the Shelf-Life of Strawberry (Fragaria x ananassa) during Cold Storage

Biomolecules ◽

10.3390/biom8040155 ◽

2018 ◽

Vol 8 (4) ◽

pp. 155 ◽

Cited By ~ 22

Author(s):

Keydis Martínez ◽

Marta Ortiz ◽

Alberto Albis ◽

Clara Gilma Gutiérrez Castañeda ◽

Mayra Valencia ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Antioxidant Properties ◽

Sem Analysis ◽

Fragaria X Ananassa ◽

Food Preservation ◽

Thymus Capitatus ◽

Microbial Development ◽

Pathogenic Microbes ◽

Microbiological Properties

The strawberry is a fruit appreciated in the food industry for its high content of bioactive compounds. However, it is considered a highly perishable fruit, generally attacked by pests of phytopathogenic origin, which decreases its shelf-life. Normally, to diminish the losses caused by pathogenic microbes, coatings of polysaccharides in combination with natural products like essential oils are applied. In this work, we describe the effect of edible coatings from chitosan (CT) incorporating Thymus capitatus essential oil (TCEO), applied to strawberries stored under refrigeration conditions (5 ± 0.5 °C). Different concentrations of TCEO were applied to chitosan coatings, with different effects on the physical and microbiological properties of the strawberries. All the products had greater acceptance and quality than the controls, being more effective those with essential oil incorporation. It is noteworthy that all the essential oil treatments lead to an increase in the shelf-life of strawberries of up to 15 days. Scanning electron microscopy (SEM) analysis of the microstructure showed a decrease in compactness with TCEO introduction, but without compromising food preservation after 15 days. In addition, treated strawberries delayed the loss of physicochemical and antioxidant properties, due to protection against the microbial development of aerobic mesophylls, molds, and yeasts.

Download Full-text