edible coatings
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Coatings ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 90
Author(s):  
Sherif Fathy El-Gioushy ◽  
Mohamed F. M. Abdelkader ◽  
Mohamed H. Mahmoud ◽  
Hanan M. Abou El Ghit ◽  
Mohammad Fikry ◽  
...  

Guava is a nutritious fruit that has perishable behavior during storage. We aimed to determine the influences of some edible coatings (namely, cactus pear stem (10%), moringa (10%), and henna leaf (3%) extracts incorporated with gum Arabic (10%)), on the guava fruits’ properties when stored under ambient and refrigeration temperatures for 7, 14, and 21 days. The results revealed that the coating with gum Arabic (10%) only, or combined with the natural plant extracts, exhibited a significant reduction in weight loss, decay, and rot ratio. Meanwhile, there were notable increases in marketability. Moreover, among all tested treatments, the application of gum Arabic (10%) + moringa extract (10%) was the superior treatment for most studied parameters, and exhibited for the highest values for maintaining firmness, total soluble solids, total sugars, and total antioxidant activity. Overall, it was suggested that coating guava with 10% gum Arabic combined with other plant extracts could maintain the postharvest storage quality of the cold-storage guava.


2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Ammara Ainee ◽  
Sarfraz Hussain ◽  
Muhammad Nadeem ◽  
Asaad R. Al-Hilphy ◽  
Azhari Siddeeg

Galactomannan from fenugreek and guar seeds were extracted, purified, and used in edible coatings, optimized via response surface methodology. The results showed that the emulsifying capacity and stability of fenugreek galactomannan (FG) and guar galactomannan (GG) increased with increase in the concentration of galactomannan up to 0.5–1%. The average optimized values of FG and GG in edible coatings were predicted to be 1.71% and 2.11% for weight loss, 0.72% and 2.14% for firmness, 1.02% and 1.44% for TSS, 0.83% and 1.36% for pH, 1.03% and 1.44% for acidity, respectively. Significant decrease in weight loss and maximum retention of firmness was observed in coated guava. The TSS increased up to a certain storage period in all treatments and decreased as the storage period progressed, whereas pH exhibited an increasing trend while a significant decrease in acidity was observed. The findings revealed that the shelf life of guava could considerably be improved by incorporating 1.24% galactomannan from GG and 1.01% from FG in the edible coating.


2022 ◽  
pp. 543-556
Author(s):  
C. Naga Deepika ◽  
Murlidhar Meghwal ◽  
Pramod K. Prabhakar ◽  
Anurag Singh ◽  
Rekha Rani ◽  
...  

Author(s):  
Mayushi Malshika Jayakody ◽  
Mihiri Priyanwadha Gunathilake Vanniarachchy ◽  
Isuru Wijesekara

2022 ◽  
pp. 1-34
Author(s):  
Liza Cloete ◽  
Carene Picot-Allain ◽  
Brinda Ramasawmy ◽  
Hudaa Neetoo ◽  
Deena Ramful-Baboolall ◽  
...  

2022 ◽  
Vol 52 (7) ◽  
Author(s):  
Katieli Martins Todisco ◽  
Ezequiel José Pérez-Monterroza ◽  
Natália Soares Janzantti ◽  
Maria Aparecida Mauro

ABSTRACT: Edible coatings based on polysaccharides have been applied on pieces of fruits and vegetables before drying because of their potential to improve physical and nutritional characteristics of dehydrated plant foods. In the present study, physical and thermal properties of pectin-based films, with and without the incorporation of by-products obtained from the processing of red guava, were determined. These properties allow one to predict the likely behaviour of these films when used as edible coatings on guava pieces, during and after their dehydration. Thus the structural and morphological characteristics and the physical, thermal and sorption properties of the films and of the fruit pulp were determined, using scanning electronic microscopy (SEM), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and the static gravimetric method to determine the water-sorption curves. The addition of by-products provided crystallinity to the pectin film, attributed to their cellulose content, and hardly altered the water retention capacity of the pectin films. However, the pectin contributed to presenting a slightly higher sorption moisture at equilibrium, as compared to the guava pulp. The glass transition temperatures reported at extremely low moisture contents, both in the pulp and in the films with added by-products, indicated that at intermediate moisture contents, the fruit/film ensemble was in the rubbery state at room temperatures, providing softness to the dehydrated product. The images showed good integration of the edible films with the surface of the guava pieces.


Food Control ◽  
2022 ◽  
pp. 108812
Author(s):  
Banu Sezer ◽  
Emine Kübra Tayyarcan ◽  
Ismail Hakki Boyaci
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