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.

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 

scholarly journals Pengaruh Pelapisan Kitosan-Nisin terhadap Kualitas Ikan Sidat (Anguilla bicolor bicolor) selama Masa Penyimpanan pada Suhu Rendah

2019 ◽  
Vol 15 (2) ◽  
pp. 251
Author(s):  
Triana Kusumaningsih ◽  
Tri Martini ◽  
Tika Diah Utami
Keyword(s):  
Low Temperatures ◽  
Microbial Contamination ◽  
Ph Value ◽  
Storage Period ◽  
Chitosan Solution ◽  
Sem Analysis ◽  
Lower Amount ◽  
Plate Count ◽  
Physical Changes

<p>Telah dilakukan penelitian mengenai preparasi dan karakterisasi pelapisan kitosan nisin terhadap kualitas ikan sidat (<em>A</em><em>nguilla bicolor bicolor</em>) selama penyimpanan pada suhu rendah. Penyimpanan dilakukan selama 8 hari pada suhu 5 ± 2 °C. Nisin sebanyak (0, 2, 4, 6 dan 8 g) ditambahkan ke dalam larutan kitosan 1% (b/v), sehingga diperoleh lima larutan pelapis, yaitu kitosan 1,0% dan kitosan-nisin: 0,2; 0,4; 0,6 dan 0,8% (b/v). Pelapis kitosan-nisin optimal diketahui melalui pengamatan terhadap perubahan fisik daging. Tebal lapisan kitosan-nisin diamati menggunakan analisis SEM. Parameter yang diukur selama penyimpanan adalah nilai pH, nilai jumlah cemaran mikroba dengan metode <em>T</em><em>otal Plate Count</em> (TPC), kadar air, kadar lemak dan kadar protein. Hasil penelitian menunjukkan bahwa berdasarkan perubahan fisik selama penyimpanan, konsentrasi kitosan-nisin sebesar 0,6% (b/v) merupakan konsentrasi optimal untuk mempertahankan kualitas ikan sidat. Tebal lapisan kitosan-nissin adalah (0,529 − 0,554) mm. Ikan sidat terlapis kitosan-nisin mengalami penurunan kadar proksimat (air, lemak dan protein), peningkatan nilai pH dan jumlah cemaran mikroba yang lebih rendah dibandingkan ikan tanpa pelapisan. Hal tersebut menunjukkan bahwa pelapisan kitosan-nisin pada ikan sidat dapat mempertahankan kualitas ikan sidat selama penyimpanan pada suhu rendah.</p><p><strong>Effect of Chitosan-Nisin Coating on Quality of Eel (<em>Anguilla bicolor bicolor</em>) during the Storage Period at Low Temperature.</strong> The research of the preparation and characterization of chitosan-nisin as a coating layer on the eel (<em>A</em><em>nguilla bicolor bicolor</em>) were studied. The quality of the eels after coating was observed during storage at low temperatures. The storage was carried out for 8 days at a temperature of 5 ± 2 °C. A various mass of nisin as much as (0, 2, 4, 6 dan 8 g) was added to 1% (b/v) chitosan solution, thus five coating solutions were obtained, namely 1.0% chitosan and chitosan-nissin 0,2; 0,4; 0,6 and 0,8% (w/v), respectively. The optimalization of chitosan-nisin coating was known through the observation of the physical changes of meat. The thickness of chitosan-nisin layer was observed using scanning electron microscopy (SEM) analysis. The parameters measured during storage are pH value, the amount of microbial contamination using the total plate count (TPC) method, water content, fat content and protein content. The results showed that based on the physical changes during storage, the concentration of chitosan-nisin of 0.6% (w/v) was the optimal concentration to maintain the quality of eel. The thickness of the chitosan-nissin layer was observed of 0.529 – 0.554 mm. Chitosan-nisin coated eel decreased proximate levels (water, fat and protein), increased pH value and lower amount of microbial contamination compared to fish without coating. These phenomena show that the chitosan-nisin coating can maintain the quality of eel during storage at low temperatures.</p>

scholarly journals Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticles coatings

2020 ◽  
Vol 9 (2) ◽  
pp. 373-393
Author(s):  
Natália Ferrão Castelo Branco Melo ◽  
Maria Manuela Estevez Pintado ◽  
José Alberto da Costa Medeiros ◽  
André Galembeck ◽  
Margarida Angélica da Silva Vasconcelos ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Phytopathogenic Fungi ◽  
Edible Coating ◽  
Soluble Solids ◽  
Moisture Loss ◽  
Anthocyanin Content ◽  
Edible Coatings ◽  
Fungal Chitosan ◽  
Antifungal Action

This study compared, for the first time, the postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on the physico-chemical, sensorial and microbiological characteristics of strawberries. The nanoparticles were prepared by an ionic gelation method and characterized by dynamic light scattering and scanning electron microscopy. The antioxidant (DPPH* and ABTS*) activity of the edible coatings and the antimicrobial (macrodilution method) action against phytopathogenic fungi were verified. The nanoparticles had a size of 331.1 nm and a zeta potential of+ 34 mV. The gel, nanoparticles and gel+nanoparticles exhibited minimum inhibitory concentration values ranging from 4 to 5, 1.5 to 2.5 and 1.0 + 0.5 to 2.0 + 1.5 g.L-1, respectively. All the edible coatings exhibited antifungal action. All the coatings had high scavenging activity, especially the gel edible coating. The coatings, especially the gel+nanoparticles, decreased the weight loss, microbiological growth, soluble solids, maturity index and moisture loss of the strawberry and preserved the pH values, anthocyanin content, titratable acidity and sensory characteristics. Therefore, the use of chitosan edible coating containing nanoparticles can be a promising strategy to improve the post-harvest quality of strawberries.

scholarly journals Assessment of Microbial Load on Fresh-Cut Pineapple in Koforidua (Ghana) Market

2019 ◽  
Vol 4 (2) ◽  
Keyword(s):  
Escherichia Coli ◽  
Microbial Contamination ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Microbial Count ◽  
Plate Method ◽  
Colony Forming Units ◽  
Fresh Cut ◽  
Growth Of Bacteria

Fresh-cut fruits are fruits that have been peeled, trimmed, chopped and packaged for consumers while still maintaining its freshness. Fresh-cut fruits are increasingly becoming popular with consumers because of its convenience. A major challenge faced in Ghana is the inappropriate method of processing to maintain the quality of the fresh-cut fruits. This may increase the incidence of microbial contamination which will then reduce the shelf-life of fresh-cut fruits as well as causing foodborne illness to consumers. This study was therefore conducted to assess the microbial loads on fresh-cut pineapple sold in Koforidua market in Ghana. Fresh-cut pineapples were obtained from three different vendors in Koforidua central market in Ghana. Pour plate method was used to analyze five microorganisms which include Total coliform bacterial, Escherichia coli, Salmonella, Yeast and moulds on the fresh-cut pineapple samples. The microbial counts were transformed into colony forming units (cfu) and analyzed using SPSS. Salmonella plates showed no growth of bacteria colonies, but total coliform bacteria, Escherichia coli, yeast and moulds showed growth on the pour plates. The analyses indicated that the microbial count among vendors were not significantly different (P>0.05). The total coliform count showed a range of 1.1×103 to 1.2×103 cfu, 1.0 ×103 cfu for Escherichia coli, yeast ranged from 1.2×103 to 4.7×103 cfu, moulds ranged from 0 to 2.5×103cfu forall the three vendors. All the values indicated for the microorganisms analyzed are above the acceptable limit of microorganisms in food. It is therefore concluded that fresh-cut fruits sold on koforidua market are not quality for consumption; however vendors need to be trained on proper conditioning of the fruits prior to consumption.

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

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.

scholarly journals Quality of gelatin from tilapia (Oreochromis niloticus) by-products and its effects as edible coating on fish sausage during chilled storage

2021 ◽  
Vol 919 (1) ◽  
pp. 012034
Author(s):  
R Rofikoh ◽  
Y S Darmanto ◽  
A S Fahmi
Keyword(s):  
Acetic Acid ◽  
Oreochromis Niloticus ◽  
Gel Strength ◽  
Edible Coating ◽  
Raw Material ◽  
Edible Coatings ◽  
Fish Gelatin ◽  
Chilled Storage ◽  
By Products

Abstract Gelatin is a hydrolysed collagen that can be used as raw material for edible coatings to protect perishable foods such as fish sausage. This study aims to examine the quality of gelatin from tilapia by products (skin, scale, bone) and determine the best source of fish gelatin as edible coating on quality of tilapia sausage during chilled storage. The process of made skin gelatin was demineralized with acetic acid while scale and bone were demineralized by hydrochloric acid. Gelatin was examined for yield, gel strength, and viscosity. After edible coatings were applied to the sausages by dipping method, the sausages were stored in the refrigerator at ±5°C for 21 days. Quality deterioration of sausages during storage were measured by sensory value, moisture content, TPC, gel strength and color. The results showed that the highest gelatin yield was obtained from tilapia scales, which was 6.87% while the yield of skin and bone were 4.33% and 1.47% respectively. The best material for edible coating was bone gelatin with gel strength and viscosity which were 325 bloom and 7.10 cP respectively. The application of sausage, where the appearance and texture of sensory value were still acceptable until 21st days of storage. Sausages with edible coating from tilapia bone also showed the highest gel strength about 2514,99-3716,05 g.cm.

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 Influence of glucomannan edible coating in guava quality during storage

2020 ◽  
Vol 9 (10) ◽  
pp. e2639108432
Author(s):  
Gabriela Cristina Barion ◽  
Ana Carolina Pelaes Vital ◽  
Paula Toshimi Matumoto-Pintro ◽  
Cássia Inês Lourenzi Franco Rosa
Keyword(s):  
Psidium Guajava ◽  
Edible Coating ◽  
The Other ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Coating Application ◽  
Post Harvest ◽  
Loss Of Mass ◽  
Lower Loss

Guava (Psidium guajava) is a highly perishable fruit and is considered as climacteric. Therefore, some alternatives are studied to prolong post-harvest conservation, one of them being the application of edible coatings, which are based on polysaccharides. The objective of this study was to evaluate the post-harvest conservation of uncoated (control – T0) guavas and with edible coating containing 0.5% (T0.5) and 1.0% (T1.0) of konjac glucomannan. The fruits were immersed in the solutions and stored under refrigeration at 4 ° C for analysis at 7 and 15 days of storage. The main parameters evaluated in relation to fruit quality during storage were firmness and color, and with the coating application it was possible to observe a maintenance of these parameters when compared to the control (p <0.05). Besides that, the fruits with coating presented a lower loss of mass. The other parameters evaluated were not influenced by coating addition (p> 0.05), such as pH, acidity, soluble solids, ascorbic acid, luminosity and redness of the peel and color of the pulp. Therefore, coatings made with glucomannan from Konjac may be an alternative to guarantee the quality of fruits during its commercialization, increasing its shelf life.

scholarly journals Kajian Edible Coating Berbasis Kolang-Kaling dengan Penambahan Bahan Pengental dari Sumber Alami (Pati dan Pektin) dan Sintetis (CMC) yang Diaplikasikan pada Dodol

2020 ◽  
Vol 3 (1) ◽  
pp. 13
Author(s):  
Dwi Pramsiska ◽  
Noor Harini ◽  
Sri Winarsih ◽  
Hanif Alamudin Manshur
Keyword(s):  
Design Method ◽  
Edible Coating ◽  
Plate Count ◽  
Treatment Level ◽  
Edible Coatings ◽  
Total Plate Count ◽  
Randomized Design ◽  
Two Factors ◽  
Level 1

The purpose of this study was to determine the effect of the type of thickener on the quality of edible coatings, the effect of the concentration of thickener types on the quality of edible coatings applied to dodol, and find the best treatment of edible coatings that can increase the shelf life of dodol. The research was arranged in a Nested Randomized Design method consisting of two factors. First factor that became the nest was a variation of thickener (P) with treatment level (Pati, Pectin, and CMC) and second factor that became nested namely variation of thickener concentration (K) with treatment level (1%, 1.5%, and 2% ). The results showed that the addition of pectin 2% as the best treatment has a viscosity of 238.2 cP and the ability to protect dodol on the 6th-day storage can be observed at a water content of 26.98% which is close to SNI which is equal to 20%, TPC (Total Plate Count) 4.9 × 104Cfu / g which is close to the TPC number on SNI of 1 × 104Cfu / g, FFA (Free Fatty Acid) of 1.06% which does not exceed the SNI limit of 10.5%, the texture of 8.18 N / mm, the aroma score of 3.53 is a bit rancid, the appearance score is 5.23 which means neutral and the preferences score is 6.07 which means a little like.

scholarly journals Shelf Life Quality of Plum Fruits (Prunus domestica L.) Improves with Carboxymethylcellulose-based Edible Coating

HortScience ◽  
2019 ◽  
Vol 54 (3) ◽  
pp. 505-510 ◽  
Author(s):  
Sima Panahirad ◽  
Rahim Naghshiband-Hassani ◽  
Babak Ghanbarzadeh ◽  
Fariborz Zaare-Nahandi ◽  
Nasser Mahna
Keyword(s):  
Shelf Life ◽  
Life Quality ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Edible Coating ◽  
Edible Coatings ◽  
Prunus Domestica ◽  
Flavonoid Content ◽  
Positive Effects

This study investigated the carboxymethylcellulose (CMC)-based edible coating effects on some quality parameters and enzyme activities of plum fruits (Prunus domestica L. cv. Golden drop) during their shelf life. Three concentrations of CMC (0.5%, 1%, and 1.5%), plasticized with glycerol (0.3% w/v), were applied to plum fruits plus a control treated with only distilled water. The results demonstrate that the CMC-based edible coating was significantly effective in maintaining firmness and titratable acidity (TA); vitamin C, anthocyanin, and flavonoid content; and the antioxidant capacity of plum fruits. Enzymatic activity was affected significantly by the coating. Peroxidase (POD) activity increased, and polyphenol oxidase (PPO) and polygalacturonase (PG) decreased. In general, the formulation consisting of 1% CMC showed the best results in most of the measured parameters. Taking into account the positive effects on qualitative and biochemical characteristics of CMC-based edible coatings on plums, their application can be a potentially promising method to enhance the shelf-life of this fruit.

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