The Influence of Gelatin, Aloe Gel and Chitosan Coatings on Physicochemical Characteristics of Fresh-cut Persian Shallot during Storage

Fresh-cut arumanis mango is current popular product, stimulated by lifestyle and community needs for quality fruit with little preparation. Stripping and cutting spur the damage of fresh-cut mangoes faster than whole mangoes. Aloe vera gel coating as an alternative to maintain the characteristics of fresh-cut mangoes and extend shelf life. This study aims to delaying the physicochemical change of fresh-cut mango with aloe vera edible coating. The design used is a completely randomized design (CDR) of two factors, namely the ratio of dilution of aloe vera gel with aquadest 1:0, 1:1 and 1:2. Factor II, duration of immersion 1, 2 and 3 minutes with observations on the 5th and 10th days stored at cold temperatures (7± 1) °C. Observation variables include physical properties, namely weight loss, color and texture. Whereas observations of chemical properties, namely pH, total solubvle solid, water content and vitamin C. The best results were obtained in a combination of 1:1 aloe vera gel with 3 minutes immersion with a weight loss value of 1.40%, color b (∆E) 63.12, texture 6.82N, pH 4.65, TSS 24.60°Brix, moisture content 83.51% and vitamin C 35.60mg/100g).

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Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage

International Journal on Advanced Science Engineering and Information Technology ◽

10.18517/ijaseit.10.4.10857 ◽

2020 ◽

Vol 10 (4) ◽

pp. 1731

Author(s):

Luh Suriati ◽

I Made Supartha Utama ◽

Bambang Admadi Harjosuwono ◽

Ida Bagus Wayan Gunam

Keyword(s):

Physicochemical Characteristics ◽

Tropical Fruit ◽

Fresh Cut

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Heterogeneous Photocatalytic Disinfection of Wash Waters from the Fresh-Cut Vegetable Industry

Journal of Food Protection ◽

10.4315/0362-028x-71.2.286 ◽

2008 ◽

Vol 71 (2) ◽

pp. 286-292 ◽

Cited By ~ 30

Author(s):

MARÍA VICTORIA SELMA ◽

ANA ALLENDE ◽

FRANCISCO LÓPEZ-GÁLVEZ ◽

MARÍA ÁNGELES CONESA ◽

MARÍA ISABEL GIL

Keyword(s):

Oxygen Demand ◽

Physicochemical Characteristics ◽

Heterogeneous Photocatalysis ◽

Wash Water ◽

Processing Plant ◽

Photocatalytic Disinfection ◽

Filtration System ◽

Physico Chemical ◽

Photocatalytic System ◽

Fresh Cut

The effectiveness of photocatalytic disinfection for control of natural and potentially pathogenic microflora in wash waters used for fresh-cut vegetables was evaluated. Wash waters for lettuce, escarole, chicory, carrot, onion, and spinach from a fresh-cut vegetable processing plant were treated with a titanium dioxide (TiO2) photocatalytic system. The vegetable wash waters were impelled out with a pump at a flow rate of 1,000 liters/h and conducted through a stainless steel circuit to the filtration system to reach the TiO2 photocatalyst fiber, which was illuminated with a 40-W UV-C lamp. The microbial and physico-chemical qualities of the wash water were analyzed. Heterogeneous photocatalysis was an effective disinfection method, reducing counts of bacteria, molds, and yeasts. Most of the treated wash waters had total bacteria reductions of 4.1 ± 1.3 to 4.8 ± 0.4 log CFU/ml after 10 min of treatment when compared with untreated water. Higher decontamination efficacy was observed in carrot wash water (6.2 ± 0.1-log reductions), where turbidity and organic matter were lower than those in the wash waters for other vegetables. The tested heterogeneous photocatalytic system also was effective for reducing water turbidity, although chemical oxygen demand was unaffected after the treatments. The efficacy of the photocatalytic system for reducing microbial load depended on the physicochemical characteristics of the wash water, which depended on the vegetable being washed. The conclusions derived from this study illustrate that implementation of a heterogeneous photocatalytic system in the fresh-cut vegetable washing processes could allow the reuse of wash water.

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Nano-ecogel to maintain the physicochemical characteristics of fresh-cut mangosteen

AIMS Agriculture and Food ◽

10.3934/agrfood.2021059 ◽

2021 ◽

Vol 6 (4) ◽

pp. 988-999

Author(s):

Luh Suriati ◽

◽

I Made Supartha Utama ◽

Bambang Admadi Harsojuwono ◽

Ida Bagus Wayan Gunam ◽

...

Keyword(s):

Weight Loss ◽

Water Content ◽

Immersion Time ◽

Aloe Vera ◽

Physicochemical Characteristics ◽

Total Dissolved Solids ◽

Dissolved Solids ◽

Browning Index ◽

Physicochemical Changes ◽

Fresh Cut

<abstract> <p>Fresh-cut mangosteen is a minimally processed product that is currently popular due to the requirement for fresh produce, quality, convenience, and minimal preparation. The process of skin removal causes fast deterioration in fresh-cut mangosteen. The nano edible coating of aloe vera gel or nano-ecogel can be applied to delay physicochemical changes in fresh-cut mangosteen. This study is intended to determine the effect of nano-ecogel concentration and immersion time to maintain the physicochemical characteristics of fresh-cut mangosteen. The effects of the concentration of nano-ecogel (100%, 75%, 50%, and 25%, <italic>v/v</italic>) and immersion time (1, 2, and 3 min) of fresh-cut mangosteen on acidity, vitamin C, water content, total dissolved solids, weight loss, texture and browning index were evaluated for nine days of cold storage. The concentration of nano-ecogel, immersion time, and interaction affected the acidity, water content, total dissolved solids, weight loss, and browning index of fresh-cut mangosteen. The best treatment was immersion in 50% nano-ecogel for 1 min.</p> </abstract>

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Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples

Molecules ◽

10.3390/molecules24102008 ◽

2019 ◽

Vol 24 (10) ◽

pp. 2008

Author(s):

Yung-Shin Shyu ◽

Guan-Wen Chen ◽

Shao-Ching Chiang ◽

Wen-Chieh Sung

Keyword(s):

Cold Storage ◽

Microbial Growth ◽

Physicochemical Characteristics ◽

Effective Control ◽

Fish Gelatin ◽

Chitosan Coating ◽

Hue Angle ◽

Malus Pumila Mill ◽

L Value ◽

Fresh Cut

The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (Malus pumila Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease (p < 0.05) in the L* value of cube color of cut apples. Fish gelatin–chitosan coatings mitigated the L* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin–chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin–chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.

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Comparative Study on Essential Oils Incorporated into an Alginate-Based Edible Coating To Assure the Safety and Quality of Fresh-Cut Fuji Apples

Journal of Food Protection ◽

10.4315/0362-028x-71.6.1150 ◽

2008 ◽

Vol 71 (6) ◽

pp. 1150-1161 ◽

Cited By ~ 70

Author(s):

ROSA M. RAYBAUDI-MASSILIA ◽

MARÍA A. ROJAS-GRAÜ ◽

JONATHAN MOSQUEDA-MELGAR ◽

OLGA MARTÍN-BELLOSO

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Antimicrobial Agents ◽

Antimicrobial Effect ◽

Physicochemical Characteristics ◽

Edible Coating ◽

Active Compounds ◽

E Coli ◽

Fresh Cut

Cinnamon, clove, and lemongrass essential oils (EOs) and their active compounds cinnamaldehyde, eugenol, and citral, respectively, were investigated for their effectiveness as antimicrobial agents in an alginate-based edible coating (EC) on fresh-cut Fuji apples. This EC also contained malic acid, N-acetyl-l-cysteine, glutathione, and calcium lactate as quality stabilizing compounds. The EC applied on apple pieces effectively maintained the physicochemical characteristics of the apple pieces for more than 30 days, decreased the respiration rate, reduced the Escherichia coli O157:H7 population by about 1.23 log CFU/g at day 0, and extended the microbiological shelf life by at least 19 days. The addition of EOs at 0.7% (vol/vol) or their active compounds at 0.5% (vol/vol) into the EC increased its antimicrobial effect, reduced the E. coli O157:H7 population by more than 4 log CFU/g, and extended the microbiological shelf life by more than 30 days. However, those concentrations of EOs affected the physicochemical characteristics of fresh-cut apples and thus limited their shelf life from 7 to 21 days. Lemongrass and cinnamon EOs (0.7%), citral (0.5%), and cinnamaldehyde (0.5%) were the most effective compounds for extending microbiological shelf life, whereas lemongrass, cinnamon, and clove EOs at 0.3% (vol/vol) best maintained the physicochemical characteristics of the product. Apple pieces with EC at day 0 and with EC with or without lemongrass EO at 0.7% at day 15 were preferred by the panelists. ECs containing natural antimicrobials and quality stabilizing compounds may be useful for extending the shelf life of fresh-cut fruits.

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Applications of SEM/EDXA in cement clinker investigation

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100177489 ◽

1990 ◽

Vol 48 (4) ◽

pp. 870-871

Author(s):

Arezki Tagnit-Hamou ◽

Shondeep L. Sarkar

Keyword(s):

Mineralogical Composition ◽

Physicochemical Characteristics ◽

Cement Clinker ◽

Accurate Information ◽

Phase Identification ◽

History Of ◽

Bulk Chemical ◽

Resolution Imaging ◽

Proven Method ◽

Instantaneous Chemical

All the desired properties of cement primarily depend on the physicochemical characteristics of clinker from which the cement is produced. The mineralogical composition of the clinker forms the most important parameter influencing these properties.Optical microscopy provides reasonably accurate information pertaining to the thermal history of the clinker, while XRDA still remains the proven method of phase identification, and bulk chemical composition of the clinker can be readily obtained from XRFA. Nevertheless, all these microanalytical techniques are somewhat limited in their applications, and SEM/EDXA combination fills this gap uniquely by virtue of its high resolution imaging capability and possibility of instantaneous chemical analysis of individual phases.Inhomogeneities and impurities in the raw meal, influence of kiln conditions such as sintering and cooling rate being directly related to the microstructure can be effectively determined by SEM/EDXA. In addition, several physical characteristics of cement, such as rhcology, grindability and hydraulicity also depend on the clinker microstructure.

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Common modifications of selenocysteine in selenoproteins

Essays in Biochemistry ◽

10.1042/ebc20190051 ◽

2019 ◽

Vol 64 (1) ◽

pp. 45-53 ◽

Cited By ~ 1

Author(s):

Elias S.J. Arnér

Keyword(s):

Amino Acids ◽

Covalent Binding ◽

Physicochemical Characteristics ◽

Redox Active

Abstract Selenocysteine (Sec), the sulfur-to-selenium substituted variant of cysteine (Cys), is the defining entity of selenoproteins. These are naturally expressed in many diverse organisms and constitute a unique class of proteins. As a result of the physicochemical characteristics of selenium when compared with sulfur, Sec is typically more reactive than Cys while participating in similar reactions, and there are also some qualitative differences in the reactivities between the two amino acids. This minireview discusses the types of modifications of Sec in selenoproteins that have thus far been experimentally validated. These modifications include direct covalent binding through the Se atom of Sec to other chalcogen atoms (S, O and Se) as present in redox active molecular motifs, derivatization of Sec via the direct covalent binding to non-chalcogen elements (Ni, Mb, N, Au and C), and the loss of Se from Sec resulting in formation of dehydroalanine. To understand the nature of these Sec modifications is crucial for an understanding of selenoprotein reactivities in biological, physiological and pathophysiological contexts.

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