scholarly journals Characterization of edible films of Swartzia burchelli phosphated starches and development of coatings for post-harvest application to cherry tomatoes

2016 ◽  
Vol 37 (4) ◽  
pp. 1897 ◽  
Author(s):  
Millene Aparecida Gomes ◽  
Diego Palmiro Ramirez Ascheri ◽  
André José de Campos
Keyword(s):  
Water Vapor ◽  
Edible Films ◽  
Soluble Solids ◽  
Human Consumption ◽  
Edible Coatings ◽  
Glycerol Concentration ◽  
Market Demand ◽  
Post Harvest ◽  
Maturation Index ◽  
Cherry Tomatoes

The market demand for corn starch and cassava continues to increase because of their use in edible applications, their biodegradable nature, and other appealing properties. As a result, there is a need to identify alternative starch sources, for example, the seeds of S. burchelli, with the potential to be modified for use in post-harvest applications. Therefore, this study aimed to develop and characterize edible films based on the starch phosphates of the seeds of S. burchelli, with the specific aim to apply these starches to cherry tomatoes for post-harvest conservation. After extraction, the starch was phosphorylated with sodium tripolyphosphate (STP) in different concentrations and times according to a 2 x 2 factorial design with additional treatment (native starch). After modification, the starch phosphates were selected for the preparation of edible films using glycerol as a plasticizer, in proportions of 5, 10, 15 and 20% for each selected starch. The films were measured for thickness, permeability to water vapor and solubility in water. According to their permeability values, 4 films were selected for application in the coverage of cherry tomatoes. The conservation of cherry tomatoes with and without coverage was studied over 8 evaluation times (up to 21 days) at 10±2 °C and 80±5% relative humidity. The weight loss, soluble solids, titratable acidity, maturation index, and firmness were measured every 3 days during storage. The starch phosphates showed a phosphorus content within that established by standards, such that the resulting films are acceptable for use in food for human consumption. The edible films presented with an acceptable appearance and without the development of cracks. The concentration of glycerol and the type of starch influenced the characteristics of the films, increasing the permeability and reducing the water solubility of the various edible films. The best result obtained regarding the conservation of cherry tomatoes was observed for fruits with edible coatings of greater permeability to water vapor; such fruits exhibited only a slight decline in firmness during storage compared with the control. It can be concluded that the modification performed on the starch and the glycerol concentration positively influenced the properties of the edible films, allowing for optimal use in post-harvest applications. Similarly, the edible coatings conferred better appearance to the fruits, maintaining their maturation index and firmness during the experimental period and providing better post-harvest storage conditions for the cherry tomatoes.

scholarly journals Effect of cellulose nanofibers concentration on mechanical, optical, and barrier properties of gelatin-based edible films

DYNA ◽  
2015 ◽  
Vol 82 (191) ◽  
pp. 219-226 ◽  
Author(s):  
Ricardo David Andrade Pizarro ◽  
Olivier Skurtys ◽  
Fernando Osorio-Lira
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Cellulose Nanofibers ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Edible Films ◽  
Mechanical Tests ◽  
Vapor Permeability ◽  
Glycerol Concentration ◽  
Gelatin Concentration

The effect of gelatin, glycerol, and cellulose nanofiber (CNFs) concentrations on the mechanical properties, water vapor permeability, and color parameters of films was evaluated. The results indicate that the color is only affected by the gelatin concentration. Mechanical tests indicated that with increasing concentration of gelatin and CNFs, there is an increase in tensile strength, whereas an increase in glycerol concentration causes an increase in elongation, making the films more flexible. An increased concentration of gelatin and glycerol makes the film more permeable to water vapor, while an increase in the concentration of CNFs reduces this property. Finally, the addition of CNFs to gelatin-based films improves their mechanical and barrier properties (water vapor) without affecting the appearance (color) of the films.

Effect of glycerol concentration on physical and texture properties of edible films prepared from karaya gum

2020 ◽  
pp. 62-68
Author(s):  
Vi N. H. Vu
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Glycerol Concentration ◽  
Texture Properties ◽  
Best Value ◽  
Puncture Force ◽  
Karaya Gum

This study formulated edible films based on karaya gum in the presence of glycerol. Physical properties of films were investigated by various methods including texture analysis and differential scanning calorimeter (DSC). The obtained results revealed that glycerol acted as a plasticizer contributing to improve the flexibility, water vapor permeability and heat resistance of karaya films. The best value of tensile strength and puncture force for edible films could be achieved by the combination of karaya gum and glycerol at the concentrations of 4% (w/v) and 10% (w/w), respectively.

scholarly journals Characterization of Chickpea (Cicer arietinum L.) Flour Films: Effects of pH and Plasticizer Concentration

2019 ◽  
Vol 20 (5) ◽  
pp. 1246 ◽  
Author(s):  
Olga Díaz ◽  
Tania Ferreiro ◽  
José Rodríguez-Otero ◽  
Ángel Cobos
Keyword(s):  
Water Vapor ◽  
Radical Scavenging ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Dry Matter Content ◽  
Glycerol Concentration ◽  
Chickpea Flour ◽  
Film Forming ◽  
Plasticizer Concentration

The use of flours as a material for biopolymer-based film preparation has gained interest due to the fact that they are a natural mixture of compatible macromolecules and due to their low cost. Chickpea flour shows a promising composition for the development of edible films. The aim of this study was to characterize and evaluate the properties of chickpea flour films as affected by pH (7 or 10) and plasticizer concentration (1% or 3% w/v) of film-forming solutions. Water vapor permeability, solubility, color, opacity, mechanical properties, thermal stability, structural changes by Fourier transform infrared analysis, and microstructure of the films were determined. Glycerol content and pH influenced chickpea flour film properties, microstructure and structural organization; interactions were also observed. The 1% glycerol films showed lower water vapor permeability, thickness, radical scavenging capacity, elongation at break and puncture deformation, and higher dry matter content, swelling, opacity, elastic modulus, and tensile and puncture strengths than 3% glycerol films. Film-forming solutions at pH 10 produced films with higher thickness and swelling, and were greener than those from solutions at neutral pH. The changes were more intense in 1% glycerol films. Glycerol concentration and pH could be combined in order to obtain chickpea flour films with different properties according to different food packaging requirements.

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 Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum)

2012 ◽  
Vol 32 (3) ◽  
pp. 594-598 ◽  
Author(s):  
Eliane Pereira Cipolatti ◽  
Larine Kupski ◽  
Meritaine da Rocha ◽  
Melissa dos Santos Oliveira ◽  
Jaqueline Garda Buffon ◽  
...  
Keyword(s):  
Water Vapor ◽  
Mass Loss ◽  
Rice Bran ◽  
Room Temperature ◽  
Soluble Solids ◽  
Lycopersicum Esculentum ◽  
Rice Bran Extract ◽  
Phenolic Extract ◽  
Biomass Extract ◽  
Cherry Tomatoes

The aim of this study was to investigate the use of protein-phenolic based coating made from fermented rice bran on cherry tomatoes (Lycopersicum esculentum). Tests were performed with glycerol 3% (v/v), glycerol with protein-phenolic rice bran extract (5%), glycerol with protein-phenolic extract after 96 hours of fermentation (5%), and a control (without coating). The coated cherry tomatoes were kept at room temperature for 28 days. Mass loss, pH and acidity, total soluble solids, and carotenoids were determined every 96 hours. The coating made from the biomass extract reduced the carotenoid and acidity levels in the fruits studied by 17 and 21.1%, respectively, compared to the control. The coating proved an efficient barrier to water vapor with mass loss of 57% less than the control suggesting that it can be used as an alternative for vegetable tissue conservation.

scholarly journals The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 602
Author(s):  
Carmen Rodica Pop ◽  
Teodora Emilia Coldea ◽  
Liana Claudia Salanţă ◽  
Alina Lăcrămioara Nistor ◽  
Andrei Borşa ◽  
...  
Keyword(s):  
Water Vapor ◽  
Conformational Changes ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Film Structure ◽  
Water Soluble ◽  
Vapor Permeability ◽  
Water Molecules ◽  
Compact Structure ◽  
Technology Applications

Kefiran is an exopolysaccharide classified as a heteropolysaccharide comprising glucose and galactose in equimolar quantities, and it is classified as a water-soluble glucogalactan. This work aimed to investigate the effect of different extraction conditions of kefiran on the structural and physical properties of the edible films obtained. Fourier-transform infrared spectroscopy and scanning electron microscopy were performed, together with a determinations of moisture content, solubility, water vapor permeability and degree of swelling. The kefiran films presented values of the water vapor permeability between 0.93 and 4.38 × 10−11 g/m.s.Pa. These results can be attributed to the development of a more compact structure, where glycerol had no power to increase the free volume and the water vapor diffusion through their structure. The possible conformational changes in the kefiran film structure, due to the interspersing of the plasticizers and water molecules that they absorb, could be the reason for producing flexible kefiran films in the case of using glycerol as a plasticizer at 7.5% w/w. Moreover, it was observed that the extraction conditions are a significant factor in the properties of these films and their food technology applications.

scholarly journals Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system

2012 ◽  
Vol 15 (4) ◽  
pp. 333-342 ◽  
Author(s):  
Paula Judith Perez Espitia ◽  
Nilda de Fátima Ferreira Soares ◽  
Laura Costa Moreira Botti ◽  
Nathália Ramos de Melo ◽  
Olinto Liparini Pereira ◽  
...  
Keyword(s):  
Essential Oils ◽  
Physicochemical Parameters ◽  
Phytopathogenic Fungi ◽  
Soluble Solids ◽  
Postharvest Diseases ◽  
Packaging System ◽  
Antimicrobial Packaging ◽  
Post Harvest ◽  
Lemon Grass

Rot and damage caused by post-harvest phytopathogenic fungi affect fruit quality. Essential oils (EO) are considered as an alternative to fungicides. Postharvest diseases of fruits may also be controlled by the bagging approach and the use of antimicrobial packaging. Based on the beneficial properties of EO and the concepts of bagging and antimicrobial packaging, this study aimed to develop sachets containing EO to be used as part of an antimicrobial packaging system. The activities of oregano, cinnamon and lemon grass EO were evaluated testing the sachets in vitro against the phytopathogenic fungi Alternaria alternata, Fusarium semitectum, Lasiodiplodia theobromae and Rhizopus stolonifer. The effects of the sachets on the microbiological and physicochemical parameters of post-harvest papaya were also evaluated. Both pure and sachet-incorporated EO showed antifungal activity in vitro against all tested fungi. For papaya, sachets containing cinnamon, oregano and lemon grass showed a significant reduction in the growth of mesophilic aerobic bacteria, yeasts and mould, with the cinnamon sachet causing the greatest reduction in microorganisms at the end of the storage time. Physicochemical parameters of papaya, such as weight loss, colour, firmness, total soluble solids/titratable acidity ratio and pH were not significantly altered by the presence of EO sachets, thus not affecting the natural ripening process of the papaya.

scholarly journals Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

2018 ◽  
Vol 39 (2) ◽  
pp. 565 ◽  
Author(s):  
Agda Malany Forte de Oliveira ◽  
Railene Hérica Carlos Rocha ◽  
Wellinghton Alves Guedes ◽  
George Alves Dias ◽  
José Franciraldo de Lima
Keyword(s):  
Relative Humidity ◽  
Raw Materials ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Fruit Maturation ◽  
Chlorella Sp ◽  
Randomized Design ◽  
Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

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