scholarly journals Effect of Chitosan-Starch Enriched with Turmeric Essential Oil Coating on Physical Quality of Strawberry

2020 ◽  
Vol 9 (3) ◽  
pp. 2982-2986
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Dip Coating ◽  
Edible Coating ◽  
Edible Coatings ◽  
Properties Of Coatings ◽  
Adhesion Properties ◽  
Physical Quality ◽  
Dip Coating Technique

The objective of this paper was to formulate chitosan-starch edible coatings incorporate with turmeric essential oil and plasticized with glycerol using the dip coating technique. The effect of starch on surface tension and turmeric essential oil amounts on firmness and weight loss of the strawberries were studied. The adhesion properties of coatings were greatly influence by starch but not by turmeric essential oil hence 2.0% (w/v) of starch will be used in this study. The findings showed that chitosan-starch coatings enhanced with turmeric essential oil were effective on preserving strawberries. It was found that the weight loss of coated strawberries was significantly lower as compared to the uncoated samples. Based on the results, chitosan-starch edible coating enriched with 150 ppm of turmeric essential oil showed potential coating for extending shelf life during the storage of strawberries.

scholarly journals Application of Essential Oils for Maintaining Postharvest Quality of ‘Rongrien’ Rambutan Fruit

Agriculture ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1204
Author(s):  
Nittaya Ummarat ◽  
Kanogwan Seraypheap
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Essential Oils ◽  
Fruit Quality ◽  
Postharvest Quality ◽  
Edible Coatings ◽  
Nephelium Lappaceum ◽  
Fruit Pericarp

The postharvest quality of rambutan fruits (Nephelium lappaceum Linn.) is mainly influenced by dehydration, which causes browning of the peel and spinterns. This research investigated the effects of some essential oils—from citronella, clove, kaffir lime, and lemongrass—on ‘Rongrien’ rambutan fruit quality during storage at 13 °C. Screening of effective concentrations from 0.01 to 0.16% was conducted for each essential oil. The results showed that, of the essential oil treatments tested, a kaffir lime oil coating of 0.01% could best maintain the quality of fruits, reducing both weight loss and browning of the peel and spinterns. However, essential oil concentrations exceeding 0.04% severely damaged the fruit pericarp, in which scores of spintern browning were higher than those of peel browning. These results suggest that kaffir lime oil can maintain the postharvest quality of ‘Rongrien’ rambutan fruit as a supplement in some edible coatings.

scholarly journals Active alginate-based edible coating containing cinnamon (Cinnamomum zeylanicum) and marjoram (Origanum majorana L.) essential oils on quality of Wagyu hamburgers

2020 ◽  
Vol 9 (10) ◽  
pp. e2459108429
Author(s):  
Karina Favoreto Nascimento ◽  
Laura Adriane Moraes Pinto ◽  
Jessica de Oliveira Monteschio ◽  
Roberta da Silveira ◽  
Ana Carolina Pelaes Vital ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Essential Oil ◽  
Shear Force ◽  
Storage Time ◽  
Edible Coating ◽  
Cinnamomum Zeylanicum ◽  
Cinnamon Essential Oil ◽  
Origanum Majorana

This study evaluated the use of an edible coating alginate-based with essential oil (cinnamon and marjoram) on the quality of Wagyu hamburgers (pH, weight loss, cooking loss, texture, color, lipid oxidation and antioxidant activity) during 7 days of display. Microscopy, FTIR and acceptability were also evaluated. Four treatments were evaluated: CON –hamburger without edible coating; ECO –with edible coating; CIN –with edible coating containing 0.1% of cinnamon essential oil; MAJ –with edible coating containing 0.1% of marjoram essential oil. pH of the samples was maintained throughout the storage time (p>0.05). Coatings decreased water and color losses, and shear force in relation to CON.  The results indicated that CIN presented the highest antioxidant activity (p<0.001). Malonaldehyde value increased for all samples of during storage (p<0.001), being more accentuated for CON. The CIN presented best results in the majority of the analyzes, which indicates that the use of the cinnamon essential oil in coating can increase/maintain the quality of hamburgers during display.

scholarly journals Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mohamed Aitboulahsen ◽  
Said Zantar ◽  
Amin Laglaoui ◽  
Hicham Chairi ◽  
Abdelhay Arakrak ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Mentha Pulegium ◽  
Bioactive Coating ◽  
Gelatin Coating

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

scholarly journals Efficacy of Edible Coatings in Alleviating Shrivel and Maintaining Quality of Japanese Plum (Prunus salicina Lindl.) during Export and Shelf Life Conditions

Agronomy ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1023
Author(s):  
Olaniyi Amos Fawole ◽  
Shannon Claudia Riva ◽  
Umezuruike Linus Opara
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Shelf Life ◽  
Fruit Ripening ◽  
Gum Arabic ◽  
Edible Coatings ◽  
Long Distance ◽  
Life Conditions ◽  
Prunus Salicina

The effect of six edible coatings were investigated on the ability to alleviate shrivel and extend shelf life of plums. Fruit were subjected to a simulated shipping period (−0.5 ± 2 °C and 90 ± 5% relative humidity (RH)) for five weeks and a subsequent shelf life period (20 ± 2 °C and 80 ± 5% RH) for 20 d. Overall, the study showed that it is possible to alleviate shrivel and also extend shelf life of plum (‘African Delight™’) at export and shelf life conditions. Amongst the edible coatings investigated, the findings in fruit coated with gum arabic and the commercial products were comparable and promising for postharvest preservation of the investigated plum cultivar. The coatings showed a moderate delay of fruit ripening, significantly reduced weight loss and shrivel development, allowing for the export of fruit over a long distance (five weeks) and up to 20 d of shelf life.

Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

2020 ◽  
Vol 51 (3) ◽  
pp. 873-881 ◽  
Author(s):  
Saeid Khanzadi ◽  
Kobra Keykhosravy ◽  
Mohammad Hashemi ◽  
Mohammad Azizzadeh
Keyword(s):  
Essential Oil ◽  
Microbial Quality ◽  
Edible Coatings ◽  
Zataria Multiflora ◽  
The Impact

scholarly journals Anti-bacterial Activity of Alginate Based Edible Coating Solution Added with Lemongrass Essential Oil Against Some Pathogenic Bacteria

2021 ◽  
Vol 934 (1) ◽  
pp. 012023
Author(s):  
H E Irianto ◽  
D B Marpaung ◽  
Ggiyatmi ◽  
D Fransiska ◽  
I Basriman
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Antibacterial Agent ◽  
Pathogenic Bacteria ◽  
Antibacterial Agents ◽  
Food Products ◽  
Edible Coating ◽  
Edible Coatings ◽  
Coating Solution ◽  
Lemongrass Essential Oil

Abstract Edible coating is a thin layer that can be made of several materials, one of which is polysaccharides, such as alginates, carrageenan, agar, chitin, chitosan, pectin, starch, cellulose derivatives, and gums. The application of food products with edible coatings has been widely carried out and has been proven to improve quality and extend the shelf life of the product. Antibacterial agent can be added to improve the performance of edible coating. This study was aimed to explore the potential of lemongrass essential oil as an antibacterial agent in alginate based antibacterial edible coating solutions, especially against pathogenic bacteria. Edible coating is made of alginate powder, modified cassava flour (Mocaf), beeswax, glycerol and antibacterial agent. The additional levels of lemongrass essential oil into edible coating formula were 0.25, 1.50 and 0.75%. The antibacterial activity of the edible coating solution produced was tested against Escherichia coli, Staphylococcus aureus, Salmonella, and Pseudomonas aeruginosa by employing a disk diffusion testing method. Antibacterial agents used in previous studies to develop alginate-based antibacterial edible coatings and potential applications of the developed alginate-based edible coatings incorporated with lemongrass essential oil were identified by browsing through the internet. The results showed that various antibacterial agents have been explored to improve the performance of alginate based edible coatings. An antibacterial activity study exhibited that the highest antibacterial activity was found in the edible coating with the addition of 0.50% lemongrass essential oil, except for S. aureus at the addition level of 0.75%. This study suggests that the addition of lemongrass essential oil for the manufacture of alginate based edible coating solution is 0.50%. The potential uses of edible coatings made from alginate with the addition of lemongrass essential oil are to coat various animal and plant based food products.

scholarly journals Postharvest Quality of Cherry Tomatoes Coated with Mucilage from Dragon Fruit and Irradiated with UV-C

Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2919
Author(s):  
Zuliana Razali ◽  
Chandran Somasundram ◽  
Siti Zalifah Nurulain ◽  
Wijenthiran Kunasekaran ◽  
Matthew Raj Alias
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Uv C ◽  
Cherry Tomatoes

Cherry tomatoes are climacteric fruits that have a limited shelf life. Over the years, many methods have been applied to preserve the fruit quality and safety of these fruits. In this study, a novel method of combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis (total phenolic content and flavonoid content), and microbial analysis were measured throughout 21 days of storage at 4 °C. Results showed that the hurdle treatment extended shelf life by 21 days, reduced weight loss (0.87 ± 0.05%) and color changes (11.61 ± 0.95 ΔE), and inhibited microbes better than stand-alone treatments. Furthermore, fruits treated with the combination of UV-C and edible coating also contained higher total polyphenol content (0.132 ± 0.003 mg GAE/100 mL), total flavonoid content (13.179 ± 0.002 mg CE/100 mL), and ascorbic acid (1.07 ± 0.06 mg/100 mL). These results show that the combination of UV-C and edible coating as a hurdle treatment could be an innovative method to preserve shelf life and quality of fruits.

Pemanfaatan Stearin Kelapa Sawit sebagai Edible Coating Buah Jeruk

2016 ◽  
Vol 10 (1) ◽  
pp. 64-69
Author(s):  
Fauziati Fauziati ◽  
Yuni Adiningsih ◽  
Ageng Priatni
Keyword(s):  
Vitamin C ◽  
Citrus Fruit ◽  
Edible Coating ◽  
Edible Coatings ◽  
Test Results ◽  
Citrus Fruits ◽  
Fixed Amount ◽  
Food Items ◽  
Quality Of Food

Edible coatings represent preservation techniques also function as a packaging material that is applied directly to food items including fruits. Its use is intended to extend the shelf life and improve the quality of food products and is biodegradable materials that are more environmentally friendly. Research Stearin use as edible coating on citrus fruits have been done. The use of stearin used was 0%, 0.1% and 0.2% combined with gelatin at a fixed amount that is 2 g. Edible coatings applied to citrus fruit which gained the best results are stearin 0.1% with test results shrinkage lowest weight on day 12 amounted to 5.598% for the treatment of immersion and can retain the vitamin C content of 40.3 mg / 100 g and can maintain antioksioksidan to 12 days with the antioxidant content of 74.7%.ABSTRAKEdible coating merupakan teknik pengawetan sekaligus berfungsi sebagai bahan pengemasan yang diaplikasikan secara langsung pada bahan pangan termasuk buah buahan. Penggunaannya dimaksudkan untuk memperpanjang masa simpan dan memperbaiki kualitas produk pangan serta merupakan bahan yang biodegradable sehingga lebih ramah lingkungan. Penelitian penggunaan Stearin kelapa sawit sebagai edible coating pada buah jeruk telah dilakukan. Penggunaan stearin yang digunakan adalah 0%, 0.1% dan 0.2% yang dikombinasikan dengan gelatin dengan jumlah tetap yaitu 2 g. Edible coating diaplikasikan ke buah jeruk dimana diperoleh hasil terbaik yaitu stearin 0.1% dengan hasil uji susut bobot terendah pada hari ke 12 sebesar 5.598% untuk perlakuan celup dan dapat mempertahankan kandungan vitamin C sebesar 40.3 mg/100 gr serta dapat mempertahankan antioksioksidan sampai 12 hari dengan kandungan antioksidan 74.7%. Kata kunci : Stearin, Edible Coating, buah jeruk 

Potential Applications of Antibacteria in Edible Coating as Fish Preservative

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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