Development of antimicrobial edible coating based on modified chitosan for the improvement of strawberries shelf life
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DOI: 10.1007/s10068-018-00554-9
Abstract: Edible antimicrobial coating produced from chitosan (CS) and its derivative was applied to improve the shelf life of fresh strawberries at 10 °C. Fruits treated with coating solution was stored at 10 °C and evaluated for weight… read more here.
Keywords: edible coating; antimicrobial edible; coating; coating based ... See more keywords
Development of chitosan based optimized edible coating for tomato (Solanum lycopersicum) and its characterization
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DOI: 10.1007/s13197-018-3162-6
Abstract: In the present work experiments were carried out to optimize coating formulation in central composite rotatable design varying chitosan and glycerol concentration from 0.5 to 3% (w/w) and 0 to 3% (w/w) respectively as two… read more here.
Keywords: edible coating; chitosan based; tomato; ftir ... See more keywords
Edible coating with probiotic as a quality factor for minimally processed carrots
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DOI: 10.1007/s13197-018-3301-0
Abstract: The objectives of this study were to elaborate an edible coating based on sodium alginate with probiotic potential and to evaluate the coating’s performance with respect to microbial viability and the characteristics of safety and… read more here.
Keywords: edible coating; probiotic quality; minimally processed; processed carrots ... See more keywords
Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage
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DOI: 10.1007/s13197-020-04844-1
Abstract: The effect of alginate edible coating and the addition of two levels of basil (Ocimum spp) on polyphenols, DPPH and ABTS activities, meat characteristics (lipid oxidation, pH, weight loss, texture, and color) during storage and… read more here.
Keywords: alginate; alginate edible; storage; edible coating ... See more keywords
Edible coating with resveratrol loaded electrospun zein nanofibers with enhanced bioaccessibility
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DOI: 10.1016/j.fbio.2020.100669
Abstract: Abstract Resveratrol is known for its health benefits. However, it lacks efficacy in vivo due to low solubility and stability, limiting its bioavailability. The objective of this study was to develop an effective nanofibrous oral… read more here.
Keywords: resveratrol; edible coating; resveratrol loaded; zein nanofibers ... See more keywords
Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis
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DOI: 10.1016/j.fbio.2021.100894
Abstract: Abstract Effectiveness of two main components of edible coating namely, amounts of chitosan (0–3%W/V) and propolis (0–70%W/V) has been evaluated on physico-chemical attributes of the coated egg, at 14 days of storage (27 °C). Results revealed… read more here.
Keywords: chemical attributes; physico chemical; egg; edible coating ... See more keywords
Effect of chia seed mucilage/bacterial cellulose edible coating on bioactive compounds and antioxidant activity of strawberries during cold storage.
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DOI: 10.1016/j.ijbiomac.2021.08.213
Abstract: This study aimed to investigate the effect of chia seed mucilage (CSM) - bacterial cellulose nano-fiber (CNF) edible coating on bioactive compounds and antioxidant enzyme activity of strawberries. Strawberries were coated with CSM containing 0.6… read more here.
Keywords: antioxidant activity; seed; edible coating; effect ... See more keywords
Evaluation of drying of edible coating on bread using NIR spectroscopy
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.07.009
Abstract: Abstract Edible coatings are recently gaining attention for potential applications in bakery products to extend the shelf-life and incorporate functional characteristics, like probiotics, antimicrobial or an antioxidant compound, for which drying of the coating is… read more here.
Keywords: spectroscopy; coating bread; nir spectroscopy; drying edible ... See more keywords
Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava
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DOI: 10.1016/j.lwt.2017.02.018
Abstract: Abstract Edible coating formulations based on Arabic gum (AG) (0–15 g/100 mL), sodium caseinate (SC) (0–2 g/100 mL) and tulsi extract (TE) (0–5 mL/100 mL) were developed using central composite rotatable design and its effect on quality of… read more here.
Keywords: tulsi extract; edible coating; arabic gum; sodium caseinate ... See more keywords
Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage
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DOI: 10.1016/j.lwt.2018.06.011
Abstract: Abstract A soybean protein isolate (SPI)-chitosan edible coating was used to prolong the shelf life of apricots stored at 2 °C. Apricots were coated with two different coating formulations (SPI and SPI combined with chitosan). The… read more here.
Keywords: edible coating; chitosan edible; spi chitosan; soybean protein ... See more keywords
Increase of walnuts' shelf life using a walnut flour protein-based edible coating
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DOI: 10.1016/j.lwt.2019.108712
Abstract: Abstract The present study aimed to improve walnut quality during storage. An edible coating was developed from defatted walnut flour and applied to the surface of walnut kernels, which were subsequently stored at 40 °C for… read more here.
Keywords: shelf life; walnut flour; edible coating;