scholarly journals Stabilitas Daging Ayam dengan Pelapisan Edible Coating Berbahan Kasein-Kitosan Selama Penyimpanan

2020 ◽  
Vol 20 (3) ◽  
Author(s):  
Mulia Winirsya Apriliyani ◽  
Premy Puspitawati Rahayu ◽  
Abdul Manab
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Edible Coating ◽  
Chicken Meat ◽  
E Coli ◽  
The Stability ◽  
Storage Times ◽  
Coating Temperature ◽  
Range Test ◽  
Long Storage

The purpose of this study were to determine the effect of the stability of the use of casein edible coatings and chitosan on chicken meat with different storage times in terms of peroxide numbers, iodine numbers, antioxidant activity, bacterial counts, S. aureus, E. coli, and Salmonella sp. The treatment of chicken meat coated with edible coating temperature of ± 8 oC with a difference of shelf life for 1 day, 4 days, 10 days, 12 days, 14 days and 21 days. Research data will be analyzed using Analysis of Variance and followed by Duncan's Multiple Range Test (UJBD) if there are significant differences. The results showed that chicken meat coated with casein chitosan edible coating with long storage treatment gave a very significant effect (P <0.01) on the value of iodine numbers, peroxide numbers, and antioxidant activity, ALT and S. aureus. Casein and chitosan edible coating can provide stability in a certain shelf life at a temperature of 8 oC. 

scholarly journals Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

Coatings ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 764
Author(s):  
Nishant Kumar ◽  
Pratibha ◽  
Neeraj ◽  
Anka Trajkovska Petkoska ◽  
Sawsan Ali AL-Hilifi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Mangifera Indica ◽  
Storage Period ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Pomegranate Peel ◽  
Preservation Method ◽  
Pomegranate Peel Extract ◽  
Peel Extract

The polysaccharide based composite biomaterial (coating) used in preserving fruits and vegetables during storage is attracting increased attention as it is biodegradable material that prolongs shelf life. In the present investigation, chitosan–pullulan (50:50) composite edible coating was prepared with pomegranate peel extract (0.02 g/mL) as an active antioxidant agent. The effect of treatment with pomegranate peel extract enriched chitosan–pullulan composite edible coating on the shelf life of mango fruits during 18 days of storage period at room (23 °C) and cold (4 °C) temperature was evaluated. Results of the present study demonstrated that the application of chitosan–pullulan composite edible coating significantly (p ≤  0.05) influences the storage life of mango fruits at both storage temperatures. The chitosan–pullulan composite edible coating reduced the physiological loss in weight (PLW), and maintained total soluble solids (TSS), acidity and pH of coated mango fruits as compared to the control. In addition, fruit sensory quality such as freshness, color, taste and texture were also retained by the treatment. Furthermore, sustained firmness, phenolic content and antioxidant activity confirmed the effectiveness of the pomegranate peel extract enriched chitosan–pullulan composite edible coating on mango fruits. The phenolic, flavonoid and antioxidant activity of coated fruits were retained by pomegranate peel rich edible coating. Therefore, the chitosan–pullulan (50:50) combination with pomegranate peel extract can be used as an alternative preservation method to prolong the shelf life of mango fruits at room and cold storage conditions. However, more in-depth studies are required at farm and transit level without affecting the postharvest quality of mango fruits, providing more revenue for farmers and minimizing postharvest losses.

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

Application of Gelatin-Based Antimicrobial Edible Coatings on the Preservation of Chicken Meat and Prepared Products

2011 ◽  
Vol 236-238 ◽  
pp. 2255-2258 ◽  
Author(s):  
Rong Rong Liang ◽  
Xi Bin Zhang ◽  
Xiu Jiang Wang ◽  
Ren Huan Wang ◽  
Yan Wei Mao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Early Stage ◽  
Edible Coating ◽  
Chicken Meat ◽  
Potassium Sorbate ◽  
Chicken Breast ◽  
Edible Coatings ◽  
Drip Loss ◽  
Refrigerated Storage

To prolong the shelf-life of chilled chicken and to reduce the drip loss in this meat and in prepared chicken products in refrigerated storage, a gelatin-based antimicrobial edible coating was developed that included nisin, EDTA and potassium sorbate. The chilled chicken breast and prepared chicken products were treated with the coating and were stored at 4°C in tray-packaging. The results showed that after treatment with the coating that included the optimal concentrations of the additives, the shelf life of the chilled chicken meat and the prepared chicken products was significant prolonged, the amount of drip loss of was significantly reduced from 4.88~5.90% to 0.67%~0.82%, and the color values were also improved during the early stage of the storage. We conclude that the gelatin-based antimicrobial edible coating with the optimization formula is an effective preservation material that can be applied as an inner packaging for the chicken and prepared chicken products under refrigerated.

scholarly journals The effect of plasma generated ozone for cold storage the broiler chicken meat

2019 ◽  
Vol 11 (1) ◽  
pp. 12-17
Author(s):  
MERISA MERISA YULIANI ◽  
L D MAHFUDZ ◽  
NURWANTORO NURWANTORO ◽  
M NUR
Keyword(s):  
Statistical Analysis ◽  
Shelf Life ◽  
Cold Storage ◽  
Combination Treatment ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Ph Values ◽  
Ozone Concentrations ◽  
Start Process ◽  
Range Test

Yuliani M, Mahfudz LD, Nurwantoro, Nur M. 2019. The effect of plasma generated ozone for cold storage the broiler chicken meat. Nusantara Bioscience 11: 12-17.  The aim of this study was to determine the effect of combination treatment washing chicken meat with three ozone concentrations in the water during 10 min and stored at 2-7˚C without ozonation and with ozonation, on the shelf life of chicken meat. The study was conducted with a complete random factorial design (CRD) factorial pattern 3 x 2 with 3 replications. The data were analyzed by using analysis of variance (ANOVA). If the results were significant, the analysis followed Duncan's New Multiple Range Test (DMRT). The results of statistical analysis showed that average pH values, color scores intensity b * for brightness (yellowness) and Peroxide value (PV) showed significant differences (P <0.05). H 2 S test showed that combination treatment washing chicken meat with ozone concentrations 3ppm in the water during 10 min and stored at 2-7˚C with ozonation was able to inhibit the start process of decomposition chicken meat until the 10th days. The conclusion of these results that combination treatment washing chicken meat with ozone concentrations 3ppm in the water during 10 min and stored at 2-7˚C with ozonation can extend the shelf life of chicken meat until the 10th days.

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

2008 ◽  
Vol 71 (6) ◽  
pp. 1150-1161 ◽  
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.

scholarly journals Bioactive potential of nanoparticles of acerola byproduct (Malpighia sp. L): Bioaccessibility in nectar

2020 ◽  
Vol 9 (9) ◽  
pp. e159996691
Author(s):  
Alessandra Pinheiro de Góes Carneiro ◽  
Antonia Livânia Linhares de Aguiar ◽  
Ana Cristina Silva de Lima ◽  
Larissa Moraes Ribeiro da Silva ◽  
Paulo Henrique Machado de Sousa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Gum Arabic ◽  
Wall Material ◽  
Industrial Processing ◽  
E Coli ◽  
The Stability ◽  
Bioactive Potential

The industrial processing of acerola generates a large amount of waste that is usually discarded, causing economic and environmental losses. Studies show that fruit residues are a rich source of bioactive compounds, which calls attention to new studies to enable the application in food products. In this study, β-carotene, anthocyanins, yellow flavonoids, vitamin C, total extractable polyphenols, and antioxidant activity by the ABTS●+ method were analyzed in the pulp and lyophilized acerola by-product. Therefore, the extract of the acerola by-product was subjected to the spray encapsulation process, using gum arabic and maltodextrin as wall material. The stability of vitamin C, phenolic compounds, and antioxidant activity by ABTS●+ method present in the nanoparticle and antimicrobial activity against the microorganisms E. coli and L. monocytogenes. Finally, the nanoparticle was applied to the nectar and the bioaccessibility for phenolic compounds and antioxidant capacity was verified. The results showed that the pulp and by-product of acerola showed relevant results for polyphenols (1,214.54 mg GAE/100g and 9,802.97 mg GAE/100g, respectively) and vitamin C (1,113.10 mg/100g and 6.039 mg/100 g, in that order). The bioactive compounds and antioxidant activity were maintained in the encapsulated extract, just as the nanoparticle showed bactericidal activity for E. coli. Overall, the results demonstrate the quality of the agroindustrial acerola residue in the form of nanoparticles as a source of bioactive compounds.

The stability and shelf-life of food

2000 ◽  
Author(s):  
David Kilcast ◽  
Persis Subramaniam
Keyword(s):  
Shelf Life ◽  
The Stability

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

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