Edible Coatings Research Papers - Academia.edu (original) (raw)

Meatballs were coated by gelatin-based mixes incorporated with potassium sorbate and rosemary extract. Coated samples were evaluated by free fatty acids (FFAs), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) content. In addition, texture profile analysis (TPA) was performed to evaluate the textural features of meatballs. Uncoated sample as control along with 3 other samples coated by different formulations were stored in zipped plastic bags at +4 °C for 10 days. No significant difference was observed between samples regarding FFA and TBARS although coating with potassium sorbate showed suppressive effect on TVB-N initially. The starting pH of meatball was 6.22 and the coatings generally limited the change in pH compared to the control. Although significant differences in color were observed due to the color of coating itself, the coatings limited the variations in color to some extent. Other quality parameters were not improved much with the studied formulations. It is concluded that active edible coatings might be utilized in muscle foods for preservation and shelf-life extension if appropriately formulated and applied. Comprehensive studies are needed to determine the performance of carrier polymers in release of active ingredients and suitable formulations for every single group of food.

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- Food Science and Technology, Gelatin, Edible Coatings

Mango is one of the agricultural products in the form of fruits which has the third largest production in Indonesia . The type of mango in Indonesia that meets the needs of the export or local markets, namely harumanis mango. Harumanis mango have not been able to fully boost the rate of export of this Indonesian fresh fruit due to poor postharvest technology. In general, the way of selling fruitswas by placing the fruits in a large box with open conditions, in direct contact with the environment. These conditions has a less favorable effect on the state of shelf life and the quality of harumanis mango because of the postharvest loss. To increase shelf life of fruits, including mangoes, edible coating made from chitosan with the addition of starch which serves to streng matrix of film, can be utilized. The difference is in its levels of amylose and amylopectin content in starch type. This results in the value of each characteristic to be different. Types of starch that are easily found, abundant in nature, and cheap are cassava starch and corn starch. The difference leads to an influence in the formation of films that will affect of the quality of agricultural products. The objective of the research is to develop edible coatings made from chitosan with addition of starch types. These are used to verify their impact of usage on the physico-chemical characteristics of the mango of harumanis variety. This research was designed using a completely randomized design with two factor. Each treatment was repeated three times and two observations. The parameters observed were physical tests including weight loss, texture, and color. While chemical tests include respiration rate, vitamin C, and total dissolved solids.
The results showed the addition of starch on chitosan edible coating significantly affected postharvest damage on the results of physical tests and chemical tests of harumanis mangoes during storage, but the type of starch given between corn starch and cassava starch on chitosan edible coating was not significantly different. The best type of treatment is based on the effectiveness index test with a weight of 1,00, namely the type of P2H4 treatment or the addition of starch on chitosan edible coating with the addition of corn starch with the results of research on day 15 including weight loss 16,07%, texture 0,45 mm / g /10 sec, chroma color 21,21, respiration rate 6,03 mgCO2 /kg /hour, vitamin C 10,08%, and total dissolved solids 18,020Brix.

Nowadays, fruits and vegetables are highly demanded in the market because of its nutritional value. Due to their perishable nature, fruits and vegetables have a short shelf life. About 30% fruits and vegetables are affected or damaged by insects, microorganisms, pre and post harvesting conditions during transport and preservation. Preservation of fruits and vegetables is a big challenge for world. Edible coating is an effective method to solve this problem. It provides protective edible covering to fruits and vegetables. It is beneficial for consumers and environment. Today herbal edible coatings are used as a nutraceutical and beneficial for consumer health. Edible coatings are of different types such as hydrocolloids, lipids and plasticisers. These have good barrier properties to O2, CO2, moisture and water vapour.

- by Manisha C H . Momin
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- Polymers, Fruits and vegetables, Edible Coatings

The aim of this study was to evaluate the effects of the application of beeswax coating on the microbio-logical, physicochemical and sensory properties of Kashar cheese during ripening (120 day). Kashar cheeses were coated with two different thickness of beeswax (single-layer coating, BW1, and double-layer coating, BW2). For comparison, vacuum packaged (VP) and without packaging material (control) were also studied. Generally, no differences were found in total aerobic mesophilic bacteria, LAB on M-17 agar, coliform bacteria and S. aureus counts among cheeses. Microbiological analyses also showed the beeswax-coated cheeses presented a decrease of 2.5 logarithmic units on mould counts compared to control at 120th day. The control cheese had significantly (P < 0.05) higher dry matter, fat and protein contents , followed by BW1. However, the coating reduced formation of a thick crust layer by delaying moisture loss. At the end of 120-day storage period, no significant differences in pH and acidity values were observed among the cheeses studied. Compared to other cheeses, control and BW1 cheeses had higher levels of WSN and ripening index in the end of storage. In the result of sensory analysis, while cheese BW1 and control were more preferred by the panellists, cheese VP received the lowest scores.

- by Fırat Yılmaz and +1
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- Cheese, Edible Coatings, Ripening

Aims: An edible coating “bemul-wax” developed from cassava starch (Manihot
esculentum) was examined for its safety for coating agro-crops.
Study design: Cross-sectional study.
Place and duration of study: Nigerian Stored Products Research Institute, Chemistry/
Biochemistry Laboratory, Km. 3, Asa-Dam Road, P.M.B. 1489, Ilorin, Kwara State,
Nigeria., between January 2007 and July 2007.
Methodology: Some minerals component of the emulsion were assessed and compared with their recommended safety standards.
Results: The emulsion was found to contain some health beneficial mineral elements
(sodium, potassium, copper, calcium, manganese, iron, and zinc) to human kind. Bicarbonate, fluorine, chlorine, nitrate, sulphate, and phosphate were also found at a level of 35.90 ± 0.09, 1.16 ± 0.04, 112 ± 3.13, 53.93 ± 2.99, 4.10 ± 0.03 and 5.64 ± 0.07 mg/L, respectively. The major minerals component of the wax emulsion were found to be calcium (108.1 mg/L), chlorine (112.93 mg/L) and to a lesser extent sodium (87.17 mg/L) and nitrate (53.93 mg/L).
Conclusion: Bemul-wax and its coated products may be considered safe for consumption from elemental point of view. It may also be a good source of health beneficial minerals.

- by Israel Afolabi
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- Preservation, Minerals, New Product Development, Food Preservation

This study evaluates the single and combined usage of chitosan (2% w/v) and rhamnolipid (2% w/v) as edible coatings to extend the shelf life of sweet oranges stored at 25 °C for 8 weeks. Physiochemical, microbial and sensory analysis of the oranges was conducted during ambient storage. The combined treatment of chitosan and rhamnolipid coating on oranges significantly delayed a loss in chlorophyll quality, malondialdehyde, weight loss, soluble solids content, titratable acidity, vitamin C content and delayed the loss of firmness during the 8 weeks of storage. The combined chitosan-rhamnolipid coating significantly increased the activities of superoxide dismutase, catalase, and peroxidase, as well as inhibited the generation of superoxide free radicals and the growth of mesophilic bacteria, yeast and mould.

- by Israel Afolabi
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- Chitosan, Citrus Fruits, Rhamnolipid, Edible Coating with Natural Extract

Edible lm coatings are widely used as a protective barrier for the reduction of transpiration and respiration, therefore reducing the ripening process in fruits and vegetables and improving their quality. e innuence of chitosan 1% and alginate 3% enriched with olive leaves extract (OLE) on the quality of sweet cherries was studied. Overall, the ripening process and the increase in anthocyanins were found to be delayed with the use of coating particularly those composed of chitosan in combination with OLE. Ascorbic acid and total phenolic contents were recorded with restricted loss at the end of 20 days of storage in both chitosan-and alginate-coated samples enriched with OLE. Higher values of antioxidant activity expressed as the percentage inhibition of DPPH were reported in correlation with phytochemical content. It could be concluded that chitosan and alginate coating enriched with OLE could be eecient for prolonging the shelf life of sweet cherries.

- by Wissam Zam
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- Chitosan, Edible Coatings, Olive Leaves Aqueous Extract, Fruit Ripening

A local cultivar of sweet orange namely ‘Agege sweet’ constitutes a larger percentage among many citrus varieties planted in Nigeria, but there is a major setback in terms of extending its post-harvest shelf life. This work was designed to assess the effectiveness of a rhamnolipid coating to preserve the quality attributes of Agege sweet orange fruit during 8 wk ambient storage compared with that of Aloe vera gel. Petri plates were supplied with different treatments (volume per volume, v/v) of Aloe vera gel (0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%) or rhamnolipid (0%, 0.25%, 0.5%, 1.0%, 1.5 %, 2.0%) and oranges were inoculated with a spore suspension of P. digitatum NSP01 spores. The solutions of rhamnolipid (2%) and Aloe vera gel (2%) were evaluated for their biocontrol activity on P. digitatum NSP01. The fruits were stored for 8 wk at 25ºC. The lesion area, firmness, and chemical composition were assessed. The oranges coated with Aloe vera gel and rhamnolipid significantly (p < 0.05) prevented loss in firmness, total soluble solids and titratable acidity and reduced the decay caused by P. digitatum NSP01. Therefore, the newly formulated rhamnolipid-Aloe vera edible coating could serve as a permanent substitute for chemical fungicides used in the management of diseases and pests affecting agricultural productivity.

- by Israel Afolabi
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- Rhamnolipid, Edible Coating with Natural Extract, Orange, Edible Coatings

The effect of postharvest chitosan, gallic acid (GA) and chitosan gallate (CG) dipping treatments at different concentrations on quality parameters, antioxidant compounds , free radical scavenging capacity (FRSC) and enzymes activities of 'Sukkari' bananas were studied during storage (ripening) at 20 ± 2 °C and 60–70% RH for 13 days. Weight loss and peel color index (the change from green to yellow) increased while, membrane stability index of peel tissues, pulp firmness and acidity decreased during storage. CG and GA treatments slowed down the changes in these parameters compared to control. Total soluble solids (TSS) concentration increased during storage and was lower at CG than other treatments. TSS/acid ratio increased during storage and showed higher value after storage than initial. This ratio was lower at 1% chitosan, 0.075% GA and CG treatments than control. Both vitamin C and total flavonoids concentrations decreased during storage and were not affected by the applied treatments. Total phenols concentration decreased during storage and was higher at acetic acid and the high rate of chitosan, GA and CG treatments than control. FRSC (DPPH IC 50 values) of fruit peel ranged from 2.54 to 4.19 lg phe-nolics concentration among the treatments. FRSC was not affected by the applied treatments but increased (lower IC 50 value) during shelf life. The possible relations of these biochemical changes with the activities of the enzymes a-amy-lase, xylanase, polygalacturonase, peroxidase and polyphenoloxidase were discussed. It is concluded that postharvest CG and GA treatments delayed ripening and maintained better quality parameters of 'Sukkari' bananas during 13 days of shelf life than control.

- by Mohamed Awad
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- Food Science, Quality, Nutrition, Chitosan

The effects of edible coatings based on gum arabic (GA) (0.5-1.5%), maize starch (MS) (0.5-1.5%), lemongrass oil (LO) (2-4%), and glycerol (GC) (0.5-1%) developed using response surface methodology (RSM) on "Wonderful" pomegranate fruit were studied. After 42 days of storage (5 ± 1 °C, 95 ± 2% RH) and 5 days at ambient temperature (20 ± 0.2 °C and 60 ± 10% RH), whole fruit were evaluated for weight loss (%) and pomegranate juice (PJ) for total soluble solids (°Brix), titrat-able acidity (% Citric acid), and antioxidant capacity. The optimization procedure was done using RSM and the response variables were mainly influenced by the concentrations of MS and GA. The optimized coating consisted of GA (0.5%), MS (0.5%), LO (3%), and GC (1.5%) with desirability of 0.614 (0-minimum and 1-maximum). The predicted values of response variables, for the coating were weight loss (%) = 5.51, TSS (°Brix) = 16.45, TA (% Citric acid) = 1.50, and antioxidant capacity (RSA = 58.13 mM AAE/mL PJ and FRAP = 40.03 mM TE/mL PJ). Therefore, the optimized coating formulation is a potential postharvest treatment for "Wonderful" pomegranate to inhibit weight loss and maintain overall quality during storage and shelf-life.

Ready-to-eat products are damaged by various factors, including exposure to O 2 and CO 2 , extreme temperatures, and rapid decay, due to trauma during processing. e use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. e aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gel-based edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl 2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). e fruits treated with EC2 showed the best results while maintaining high values in terms of firmness (that differ from the control of 42.5%), soluble solid content (that differ from the control of 14.6%), and titratable acidity (that differ from the control of 49%). Hence, the addition of CaCl 2 also reduces the ripening rate and loss of color without altering the product's sensory qualities. EC3 and EC4 treatments have provided an oxygen barrier and reduced respiratory rate, increasing the firmness retention and keeping a high C * value thanks to K carrageenan and sodium alginate.

- by Ilenia Tinebra and +1
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- Postharvest OF Fruit, Edible Coatings, Postharvest Technology, Fruit Quality
- by Nila Ghasemkhani
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- Edible Coatings, Edible Coatings and Films

Ready-to-eat products are damaged by various factors, including exposure to O2 and CO2, extreme temperatures, and rapid decay, due to trauma during processing. The use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. The aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gel-based edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). The fruits treated with EC2 showed the best results while maintaining high values in terms of firmness (that differ from the control of 42.5%), soluble solid content (that differ from the control of 14.6%), and titratable acidity (that differ from the control of 49%). Hence, the addition of CaCl2 also reduces the ripening rate and loss of color without alte...

- by alessandra gallotta
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- Postharvest OF Fruit, Food Quality, Edible Coatings, Postharvest Technology

Guava cv. Khaza is known to have a poor shelf life under ambient storage conditions. But application of post-harvest treatments like Aloe vera gel, Salicylic acid and Benzyladenine as post-harvest treatment can enhance shelf life of the fruits. Hence an attempt had been made to judge the efficacy of the treatments on shelf life and fruit qualities. Aloe vera gel can be used successfully to reduce physiological loss in weight of guava fruits upto 8th day. Benzyl adenine was also successful in retaining ascorbic acid in fruits of guava fruits upto 8th day. The control samples show high Physiological loss in weight. TSS (OB) showed a decrease with storage. The decline in titratable acidity was lesser in T1 (Aloe vera gel). Ascorbic acid content fall drastically with storage but lesser decline was observed in Aloe vera gel treated fruits. Thus in general it can be concluded that Aloe vera gel (T1) coating can be considered as the best treatment as it retained high ascorbic acid, titratable acidity, firmness and low PLW during the storage period. Followed by Salicylic acid (T2) and Benzyl adenine (T3).

- by Manisha C H . Momin
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- Food Science, Nutrition, Food and Nutrition, Guava

- by wissam zam
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- Chitosan, Food Quality, Edible Coatings, Food Sciences

- by Isaac Adejumo
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- Chitosan, Citrus Fruits, Rhamnolipid, Edible Coating with Natural Extract
- by Manisha C H . Momin
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- Chemistry, Food Science, Nutrition, Food and Nutrition

Aloe Vera (AV) gel is commonly used as a natural, inexpensive, edible coating that can improve the quality and shelf life of fruits. The objective of this study was to evaluate how two methods of applying AV, i.e. as an edible coating (dry environment) and as a gel solution (aqueous environment: a new method), prevent browning and maintain quality characteristics of fresh kernels of Persian walnut for 60 days during cold storage. Distilled water was used as a control group for both environments. In general, AV caused a reduction in the peroxide value (POV) of kernels, while preserving Total Phenolic Compound and Total Antioxidant Activity (TAA). The AV treatment slowed down the process of color change and maintained sensory properties during storage, compared to the control groups of both methods. The AV gel solution performed better than the AV edible coating in terms of POV, color (L* and h°) and microbial growth. In contrast, the AV edible coating was more effective in preserving TPC and TAA. Also, TAA was found to have a significant, positive correlation with L* and, simultaneously, a negative correlation with POV. As far as we know, this is the first instance that the AV gel was used as a formulated solution and as an edible coating on fresh fruits. This innovative method can be used in commercial practice, while being ecofriendly and non-chemical as a treatment for the maintenance of postharvest quality in fruits.

- by Kourosh Vahdati
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- Food Science and Technology, Browning, Antioxidants, Postharvest Horticulture

Tomato is one of the most widely consumed fresh fruit in the world. It is extremely perishable. Edible coatings serve as the best possible alternative to reduce the post-harvest losses by delaying the ripening of tomato and increasing the shelf life without affecting the quality. Tomatoes were coated by dipping method with different concentrations of chitosan. The effect of this coating on TSS, pH, titratable acidity, shrinkage and lycopene content of tomato were investigated for a period of 30 days at ambient temperatures. Coated tomatoes were firmer, higher in titratable acidity, less decayed. Change in pH and TSS were observed to be less in coated samples than the control fruit at the end of storage. On 20 th day of storage, lowest TSS value (5.1% Brix) was recorded in 2.5% chitosan and the highest TSS value (6.8% Brix) was recorded in control. The tomato in control showed a rapid deterioration from 20 th day of storage. On the contrary, the coating on tomatoes delayed the ripening and extended the shelf life up to 30 days. From the results, it was concluded that 2.5% chitosan treatment resulted in better extension of the shelf life of tomato on storage when compared 0.5%, 1%, 2% chitosan coatings.

- by Kalva Padmasree
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- Chitosan, Edible Coatings
- by María Inés Isla
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- Chemistry, Food Science, Propolis, Ingenieria y ciencias de los Materiales

The postharvest aspect of goji berries has long been neglected by researchers in order to extend its storage life and possible marketing as fresh fruit. Since fresh goji berry availability is limited only to its cultivating region due to its short postharvest storage life and highly perishable nature, this further restricts interested consumers worldwide to consuming its dried or juice form or several other by-products and hence make them unable to take in the full health benefits of this highly nutritious berry. The current study thus aims to review possible ways to improve the storage potential of goji berries to attract a wide range of researchers working in this field and on this crop. The review provides thorough insight into different postharvest challenges like weight losses and fungal decaying ratio in goji and other berry fruits, which are the main issues during storage that have a direct effect on the postharvest quality. The review also analyzes several available postharvest technologies like normal and controlled atmospheric conditions, consumer-friendly chemical postharvest applications, thermal treatments, edible coatings, irradiation and ozone treatment studies, whether conducted on goji or other berry fruits in order to optimize the possible storage protocols in accordance with goji berries.

- by Tomislav Jemric
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- Biology, Postharvest OF Fruit, Pomology, Postharvest Horticulture
- by Kalva Padmasree
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- Chemistry, Chitosan, Edible Coatings

- by Giovanni Gugliuzza
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- Postharvest OF Fruit, Food Quality, Edible Coatings, Postharvest Technology

- by Wissam Zam
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- Chitosan, Food Quality, Edible Coatings, Food Sciences

- by alessandra gallotta
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- Postharvest OF Fruit, Food Quality, Edible Coatings, Postharvest Technology
- by Avinash Kakade
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- Edible Coatings

This work deals with adhesion of Escherichia coli O157:H7 and Salmonella enterica subsp. enterica serovar Typhimurium LT2 (S. Typhimurium LT2) on polyethylene glycol (PEG) coated tomato surfaces. PEG coating was characterized by water contact angle technique, scanning electron microscopy, and secondary ion mass spectrometry. It was shown that PEG films could physisorb on the tomato surfaces after the oxygen plasma treatment, which made some outermost layers of the surfaces hydrophilic. Bacterial adhesion on PEG coated tomato surface was studied by standard plate count, fluorescence microscopy, and scanning electron microscopy techniques. Fully covered PEG film reduced the bacterial attachment 90% or more in comparison to the bare tomato surface. The degree of bacterial attachment decreased exponentially with increasing PEG coverage. When desired, PEG film could be removed by rinsing with water. Overall, this work demonstrates the proof-of-concept that an ultrathin film of polyethylene glycol may be used to effectively inhibit the attachment of pathogenic bacteria on tomato surfaces.

- by ming zhang and +1
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- Polymer thin films, Edible Coatings, Bacterial Adhesion, Anti-adhesive

- by alessandra gallotta
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- Postharvest OF Fruit, Food Quality, Edible Coatings, Postharvest Technology

The capacity of developing countries for citrus fruits exportation is limited by the lack of adequate storage techniques. In studying this problem citrus sinensis Osbeck was treated with, a locally developed bemul-wax, calcium chloride dip, and a combination of the two. The treated fruits were assessed during four month low temperature storage (7.0 ± 3.0 o C; 90-94% RH.) for their biochemical and sensory qualities. Fruits treated with bemul-wax and the combination manifested significantly reduced (p<0.05) physiological weight, delayed ripening, and texture values. All the treated oranges showed significantly reduced titratable acidity. Combined treatment significantly reduced (p<0.05) ascorbic acid level, while the combined and calcium chloride dip treatments reduced, and increased significantly (p<0.05) the density of the juice respectively. All treatments showed significantly increased (p<0.05) pH and α-amylase activities but no effects on total sugar levels, pectin esterase activities, taste and flavor of the juice. In conclusion, the combined and bemul-wax treatments preserved the nutritional, biochemical, and sensory qualities of the stored oranges for the four month storage period considered adequate to cover the orange off-season period in Nigeria as well as sufficient to export orange from Nigeria to other parts of the world.

- by Maria Marudova
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- Polyelectrolytes, Edible Coatings