Effects of film coating materials on the quality of postharvest ‘Sanh’ orange fruits (Citrus nobilis var. Typica) during storage

Postharvest orange fruit coating is an effective method to replace natural waxes which lost during washing and handling. The coatings can reduce water loss and impart gloss to the fruit. In this study, the oranges were stored at room temperature (30 ± 2oC) with five coating materials: polyethylene (PE), polypropylene (PP) bags, polyvinyl chloride (PVC) film, Citra Shine preservatives and 1% chitosan and the control were used. Some typical nutritional values and weight loss were determined during storage time. Research results show that PVC coated ‘Sanh’ oranges could be prolonged their shelf life up to 25 days with low damage ratios (7.10%, lower than other bags) which were acceptable in appearance with green peel color. Ascorbic acid content still maintained at a high level (12.32 mg/100 g), and weight loss relatively low (13.91%). Moreover, pH (3.77) and TSS (9.70) values did not significantly change during storage time.

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Pharmaceutical Application of Tablet Film Coating

Pharmaceutics ◽

10.3390/pharmaceutics12090853 ◽

2020 ◽

Vol 12 (9) ◽

pp. 853

Author(s):

Ki-Soo Seo ◽

Rajiv Bajracharya ◽

Sang Hoon Lee ◽

Hyo-Kyung Han

Keyword(s):

Computational Modeling ◽

Analytical Techniques ◽

Film Coating ◽

Dosage Forms ◽

Coating Process ◽

Coating Materials ◽

Coating Technology ◽

Advantages And Disadvantages ◽

Pharmaceutical Application

Tablet film coating is a common but critical process providing various functionalities to tablets, thereby meeting diverse clinical needs and increasing the value of oral solid dosage forms. Tablet film coating is a technology-driven process and the evolution of coated dosage forms relies on advancements in coating technology, equipment, analytical techniques, and coating materials. Although multiple coating techniques are developed for solvent-based or solvent-free coating processes, each method has advantages and disadvantages that may require continuous technical refinement. In the film coating process, intra- and inter-batch coating uniformity of tablets is critical to ensure the quality of the final product, especially for active film coating containing active pharmaceutical ingredients in the coating layer. In addition to experimental evaluation, computational modeling is also actively pursued to predict the influence of operation parameters on the quality of the final product and optimize process variables of tablet film coating. The concerted efforts of experiments and computational modeling can save time and cost in optimizing the tablet coating process. This review provides a brief overview of tablet film coating technology and modeling approaches with a focus on recent advancements in pharmaceutical applications.

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IMPACT OF GAMMA RADIATION ON STORAGE TIME AND QUALITY OF GRAPES

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2019/5/33-36 ◽

1970 ◽

pp. 33-36

Author(s):

N. N. Loy ◽

N. I. Sanzharova ◽

T. V. Chizh ◽

S. N. Gulina

Keyword(s):

Weight Loss ◽

Gamma Radiation ◽

Storage Time ◽

Sugar Content ◽

Dose Range ◽

Control Level ◽

Radiation Doses ◽

The Third ◽

Second Mode

The effect of gamma radiation in the dose range of 0.5-3.0 kGy (dose rate of 100 Gy / h) on the shelf life and quality of the grapes was studied. It has been established that storage of irradiated grapes under different conditions for temperature and humidity: 1 mode - t - 3-50 С, humidity 76%, 2 - t - 10.80 С, humidity 83.4% and 3 - t – 17.50 С, humidity 73%, influenced the efficiency of irradiation. It was noted that with 1 mode, the smallest weight loss of the fetuses was observed at a dose of 1.5 kGy (1%), with 2 mode losses were at the control level (dose 3.0 kGy) or exceeded it by 3-3.5 times (doses 0.5 and 1.5 kGy). In the third mode, with radiation doses of 0.5 and 1.5 kGy, weight loss on day 3 reached 2 and 4%, respectively, and remained unchanged throughout the experiment, which was 5 and 3 times lower than in the control, and when irradiated with a dose The mass loss at 3.0 kGy on the date of the last counting, as in the control variant, was 14%. It was shown that with the first storage mode, with the irradiation doses of 0.5-3.0 kGy, the sugar content increased by 13-31%, and with the second mode - by 4-8%. In the third mode, the sugar content was at the control level at a dose of 3.0 kGy and 10 and 5% below the control when irradiated with doses of 0.5 and 1.5 kGy. Irradiation of grapes in the range of 0.5–3.0 kGy resulted in a statistically significant increase in ascorbic acid by a factor of 2–2.5 in 1 mode, a decrease of 18–36% in 2 mode and multidirectional effects in 3 mode.

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716 PB 400 THE EFFECT OF PACKING DELAYS ON THE FRUIT QUALITY OF VALENCIA ORANGES

HortScience ◽

10.21273/hortsci.29.5.535f ◽

1994 ◽

Vol 29 (5) ◽

pp. 535f-535

Author(s):

M. L. Gottlieb ◽

M. L. Arpaia

Keyword(s):

Weight Loss ◽

Fruit Quality ◽

Storage Temperature ◽

Export Market ◽

Postharvest Quality ◽

Color Development ◽

Peel Color ◽

Valencia Orange ◽

Penetration Force

A major outlet for California Valencia orange fruit is the export market. Transit time to Pacific Rim markets varies from ca. 20 to 40 days. This coupled with delays in packing and cooling ranging from 1 to 3 days may negatively affect fruit quality at the destination market. A study was conducted which examined cooling/packing delays (6, 24, 48, 72 hrs), storage temperature (5, 11C) and duration (3, 6 wks) following packing to evaluate the effect of these factors on the postharvest quality of Valencia orange. The following parameters were monitored: peel penetration force, peel color (L*, Chroma, Hueo), weight loss, external appearance (0-5), decay, and changes in carton pack height. Weight loss prior to packing was directly related to the duration of the prepack delay. This relationship, however, did not continue through storage and simulated marketing. Fruit subjected to delayed packing, however, had lower pack heights and higher external ratings following storage. Storage at 11C resulted in decreased penetration force, higher levels of decay and greater color development and weight loss. Storage for 6 weeks resulted in decreased penetration force, higher weight loss and greater color development.

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Quality of ‘Valencia Delta’ orange after degreening and coating with wax

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v20n10p936-940 ◽

2016 ◽

Vol 20 (10) ◽

pp. 936-940 ◽

Cited By ~ 1

Author(s):

Gerlândia da S. Pereira ◽

Francisca L. de C. Machado ◽

José M. C. da Costa

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Reducing Sugars ◽

Soluble Sugars ◽

Total Polyphenols ◽

Total Soluble Sugars ◽

Ethylene Concentration ◽

Chlorophyll Contents ◽

Peel Color

ABSTRACT In this study, oranges of the cultivar ‘Valencia Delta’ were degreened, coated with carnaúba-based wax and stored under refrigeration. The influence of the application of exogenous ethylene and coating was observed on physical and physico-chemical properties of the fruits. After the application of the treatments, the fruits were refrigerated (7 ± 2 oC) for a period of 35 days. The analyzed variables included weight loss, peel color, titratable acidity, ascorbic acid, total soluble sugars, reducing sugars, total polyphenols and total chlorophyll of the peel. The coated fruits showed significant reduction in weight loss when compared with the uncoated fruits, which lost about 3.0% of moisture at the end of the experiment. Significant reduction in the values of hue angle, accompanied by sharp deterioration in chlorophyll contents, suggested that the applied ethylene concentration was efficient in reducing green peel color. The contents of total polyphenols, total soluble sugars and reducing sugars increased while ascorbic acid decreased. The application of the coating, after degreening, was fundamental in maintaining the quality of the ‘Valencia Delta’ orange during storage.

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Egg quality of Banat naked neck hens during storage

Biotechnology in Animal Husbandry ◽

10.2298/bah2102087s ◽

2021 ◽

Vol 37 (2) ◽

pp. 87-97

Author(s):

Zdenka Skrbic ◽

Milos Lukic ◽

Veselin Petricevic ◽

Snezana Bogosavljevic-Boskovic ◽

Simeon Rakonjac ◽

...

Keyword(s):

Weight Loss ◽

Room Temperature ◽

Storage Time ◽

Egg Quality ◽

Internal Quality ◽

Egg Weight ◽

Naked Neck ◽

The Impact ◽

Temperature Storage

In less intensive production systems, native poultry breeds can be used in order to diversify the products and achieve self-sustainability of these breeds through production. Given the missing data on the sustainability of quality of eggs obtained from indigenous, native hens, during storage, the aim of the study was to determine the most important parameters of egg quality of indigenous breed of Banat Naked Neck hens during a four-week period in different storage conditions. The design of the experiment was two-factorial with 4 levels of storage time factors (fresh eggs - 0, 1, 2, 3 and 4 weeks of storage) and 2 levels of temperature storage condition factors (room temperature and refrigerator). The room temperature was on average 21.3?C and the refrigerator temperature 8?C. Quality analysis was performed on a total of 200 eggs, and it included following parameters: egg weight, egg weight loss, weight and proportion of structural components: shell, yolk and albumen, albumen height, yolk colour, Haugh Units and albumen pH. The storage time had a significant effect on all properties of egg quality, except for the yolk colour, which was under the impact of the interaction of storage time and temperature. Storage temperature influenced egg weight loss (<0.001), shell weight (<0.05), albumen height (<0.0001), Haugh Units (<0.0001) and albumen pH (<0.0001). By storing in the refrigerator, changes in internal quality were significantly slowed down. After 28 days of storage in the refrigerator, the values of albumen and Haugh Units were higher than the same parameters of eggs stored for only 7 days at room temperature.

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Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

Ciência Rural ◽

10.1590/0103-8478cr20210395 ◽

2022 ◽

Vol 52 (4) ◽

Author(s):

Cristiano Sales Prado ◽

Moacir Evandro Lage ◽

Maria Izabel Amaral Souza ◽

Francine Oliveira Souza Duarte ◽

Clarice Gebara ◽

...

Keyword(s):

Weight Loss ◽

Meat Quality ◽

Shear Force ◽

Storage Time ◽

Microbiological Quality ◽

Carcass Weight ◽

Economic Losses ◽

B Values ◽

Subsequent Storage

ABSTRACT: Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the effects of SC on beef carcass weight loss and meat quality during subsequent storage. The 2-h SC program tested involved 180-s initial spraying, followed by 60-s spray cycles at 540-s intervals. Deboned chuck tender (IMPS 116B) beef cuts were vacuum-packaged and stored for up to 60 d. Purge and cooking losses, Warner-Bratzler shear force, meat colour [CIE L*, a*, b*], and microbiological quality were evaluated. SC reduced carcass weight loss (P<0.001) compared with conventional chilling. However, storage time affected the purge and cooking losses, and Warner-Bratzler shear force. CIE a* and b* values increased (P<0.05) after 30-d aging in both chilling treatments. Pronounced psychrotrophic growth was observed during storage after both treatments. In conclusion, SC can be used to reduce the economic losses associated with meat chilling, without affecting meat quality attributes.

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

Research Society and Development ◽

10.33448/rsd-v9i10.8429 ◽

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.

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Effect of temperature and type of packages on quality of stored lettuce

Acta Agrobotanica ◽

10.5586/aa.1996.007 ◽

2013 ◽

Vol 49 (1-2) ◽

pp. 73-82

Author(s):

Józef Bąkowski ◽

Helena Michalik ◽

Marcin Horbowicz

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Dry Matter ◽

Storage Time ◽

Ascorbic Acid Content ◽

Effect Of Temperature ◽

Different Temperatures

Lettuce head cv. Sanora non-wrapped, wrapped with perforated PE film, unperforated PE film, and in stretch film was stored at different temperatures: 1, 6, 20 and 28°C. The lettuce can be stored at 1°C up to 10 days, and at 6°C during 8 days period. Longer storage time caused clear loses of lettuce quality. During first two - three days of storage in both temperatures 1 and 6°C loses of ascorbic acid, dry matter, colour and organoleptic value were not observed. Faster decrease of ascorbic acid content was noted in leuuce stored in unperforated PE film and stretch film, in comparison to perforated PE film. The highest lettuce quality were found in case where lettuce were stored in perforated PE bags at 1°C.

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Hydrocooling as an Alternative to Forced-air Cooling for Maintaining Fresh-market Strawberry Quality

HortTechnology ◽

10.21273/horttech.16.4.0659 ◽

2006 ◽

Vol 16 (4) ◽

pp. 659-666 ◽

Cited By ~ 4

Author(s):

Marcos D. Ferreira ◽

Jeffrey K. Brecht ◽

Steven A. Sargent ◽

Craig K. Chandler

Keyword(s):

Weight Loss ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Air Cooling ◽

Fresh Market ◽

Pvc Film ◽

Different Temperatures ◽

Ripe Stage ◽

Forced Air

Hydrocooling was evaluated as an alternative to forced-air cooling for strawberry (Fragaria × ananassa) fruit. `Sweet Charlie' strawberries were cooled by forced-air and hydrocooling to 4 °C and held in different storage regimes in three different trials. Quality attributes, including surface color, firmness, weight loss, soluble solids, and ascorbic acid content, pH and total titratable acidity, were evaluated at the full ripe stage. Fruit hydrocooled to 4 °C and stored at different temperatures for 8 or 15 days showed overall better quality than forced-air cooled fruit, with significant differences in epidermal color, weight loss, and incidence and severity of decay. Fruit stored wrapped in polyvinylchloride (PVC) film after forced-air cooling or hydrocooling retained better color, lost less weight, and retained greater firmness than fruit stored uncovered, but usually had increased decay. There is potential for using hydrocooling as a cooling method for strawberries.

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Hydrocooling as an Alternative to Forced-air Cooling for Maintaining Strawberry Quality

HortScience ◽

10.21273/hortsci.30.4.791e ◽

1995 ◽

Vol 30 (4) ◽

pp. 791E-791

Author(s):

M.D. Ferreira ◽

J.K. Brecht ◽

S.A. Sargent ◽

C.K. Chandler

Keyword(s):

Weight Loss ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Air Cooling ◽

Color Retention ◽

Pvc Film ◽

Good Potential ◽

Ripe Stage ◽

Forced Air

`Sweet Charlie' strawberries (Fragaria ×ananassa Duch.) harvested at full ripe stage were 7/8-cooled by forced-air or hydrocooling to 4C, then held with or without a PVC film wrap in one of three storage regimes: 1) 7 days at 1C plus 1 day at 20C; 2) 7 days at 1C plus 7 days at 7C plus 1 day at 20C, or; 3) 7 days at 1C plus 5 days at 15C plus 2 days at 7C plus 1 day at 20C. Quality attributes, including surface color, firmness, weight loss, soluble solids and ascorbic acid content, pH, and titratable acidity, were evaluated after storage. Hydrocooled berries were better in overall quality, with better color retention, less weight loss, and lower incidence and severity of decay compared to forced-air-cooled berries. Strawberries wrapped in PVC film retained better color and had less weight loss and greater firmness, but greater incidence and severity of decay than berries stored uncovered. These results indicate good potential for using hydrocooling as a cooling method for strawberries.

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