Study on antifungal properties of modified chitosan combined with essential oil and its application in preserving fruits DOI
Lingling Li,

Chunhua Wu,

Qian Chen

et al.

Journal of Stored Products Research, Journal Year: 2024, Volume and Issue: 109, P. 102452 - 102452

Published: Oct. 23, 2024

Language: Английский

Effect of guar gum-chitosan composites edible coating functionalized with essential oils on the postharvest shelf life of Khasi mandarin at ambient condition DOI

Mandavi Goswami,

Kona Mondal,

Varatharajan Prasannavenkadesan

et al.

International Journal of Biological Macromolecules, Journal Year: 2023, Volume and Issue: 254, P. 127489 - 127489

Published: Oct. 16, 2023

Language: Английский

Citations

25
Formulization and characterization of guar gum and almond gum based composite coating and their application for shelf-life extension of okra (Hibiscus esculentus) DOI

Mahesh Mohan Shinde,

Mohit Malik,

Kujinder Kaur

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 262, P. 129630 - 129630

Published: Feb. 7, 2024

Language: Английский

Citations

8
Development and characterization of novel starch (mango kernel and litchi seed) based active edible coatings and films using ultrasonication: Effects on postharvest shelf life of Khasi mandarins DOI
Nishant Kumar, Azmat Ali Khan,

Davidson Pyngrope

et al.

Sustainable Chemistry and Pharmacy, Journal Year: 2024, Volume and Issue: 39, P. 101610 - 101610

Published: May 15, 2024

Language: Английский

Citations

7
A Review of Functional Properties and Applications of Legume‐Based Edible Coatings DOI Creative Commons

A. K. A. N. W. M. R. K. Thamarsha,

Nishant Kumar,

N.A. Pratibha

et al.

Legume Science, Journal Year: 2024, Volume and Issue: 6(4)

Published: Sept. 26, 2024

ABSTRACT Legumes are rich in starch, proteins, lipids, vitamins, and minerals, making them a better source for developing films with high nutritional value. They have become sustainable eco‐friendly coating to prolong the shelf life of perishable products while preserving both quality safety. Legume‐based polysaccharides proteins cost‐effective materials use as an alternative synthetic materials. Additionally, legume‐based edible coatings gluten free acceptable consumers dietary restrictions derived from nonplant sources. Their further extends economic significance legumes. The physicochemical properties these may vary based on several factors including composition film, conditions processing, additives used. hold ability enhance food items by acting barriers against oxygen, moisture, solute transfer. Also, they can aid maintaining value, flavor, sensory qualities products. Incorporation bioactive compounds, such antioxidants antimicrobials, into enhances their functionality preservation. This article provides in‐depth review current state research coatings, focusing development, physical mechanical properties, applications preservation, future scope.

Language: Английский

Citations

4
An ultrasound approach to characterize mixtures of vegetable oils with the same type of dominant chemical compositions DOI Creative Commons
Mohamed Ettahiri,

Adil Hamine,

El Houssaine Ouacha

et al.

Applied Food Research, Journal Year: 2024, Volume and Issue: 4(1), P. 100430 - 100430

Published: May 31, 2024

The non-destructive characterization of ultrasonic properties in mixtures vegetable oils with similar dominant chemical compositions is becoming increasingly important for various applications. combination wave reflection as an experimental method and the partial least squares statistical has been employed to establish reference graphs models detecting adulterated oils. This study focuses precisely on measuring attenuation velocity organic argan oil volumetric fractions sesame oil, peanut or extracted from kernels depulped by goats. measurements exhibit distinct behaviors manifested electrical signals mixture obtained after addition each fraction, reflecting capability adopted detect this difference. A notable decrease observed quantity added increases, a maximum variation 11 m/s argan/peanut mixture. Conversely, waves increases proportionally fractions, exhibiting range 3.57 Np/m. Prediction based velocity, showed weak correlation between predicted actual determination coefficients (rÙ) not exceeding 65%. due These results underscore value ultrasonic-statistical analysis authenticating ensuring quality However, limitations highlight need refine better accuracy. can verify authenticity food industry, consumer protection standards. Additionally, it offers quick simple alternative traditional methods, reducing costs improving efficiency control processes.

Language: Английский

Citations

2
Application and evaluation of plant-based edible active coatings to enhance the shelf-life and quality attributes of Jara lebu (Citrus medica) DOI Creative Commons
Md. Mahfuzur Rob,

Md. Mahfujul Haque Pappu,

Md. Shoaib Arifin

et al.

Discover Food, Journal Year: 2024, Volume and Issue: 4(1)

Published: May 9, 2024

Abstract Edible coatings for fruits and vegetables are the subject of intensive agro-based research. These provide value to product due their multifunctionality sustainability. The current study focuses on development evaluation plant-based edible active Jara lebu ( Citrus medica ), with aim determining effectiveness these in extending shelf-life preserving quality attributes. Different blends corn starch various plant extracts were formulated all formulations applied by immersion onto fruit surface. had five treatment groups: T0, T1, T2, T3, T4. T0 served as control group, while T1 consisted a mixture 2% 0.5% glycerol. T2 included combination starch, glycerol, 1.5% holy basil. T3 comprises wild turmeric. Lastly, T4 Indian pennywort. Control coated samples kept under same conditions 35 days before being evaluated changes physiological, physicochemical, sensory qualities. Coated sample significantly prolonged samples, having least weight reduction (26.25%) retaining most essential nutrients (TSS = 7.09%, pH 3.0, vitamin C 22.03 mg/100 g, TPC 44.57 mg GAE/g DW, TFC 45.24 QE/g antioxidant 86.09%). This received highest overall acceptability score, maximum 8.24. Sensory evaluations revealed no adverse effects taste, aroma or appearance, suggesting can be an eco-friendly efficient method freshness potentially other citrus fruits.

Language: Английский

Citations

1
Functional Clean‐Label Starch: Sustainable Production Technologies and Food Applications DOI
Kandi Sridhar, Minaxi Sharma,

Baskaran Stephen Inbaraj

et al.

Starch - Stärke, Journal Year: 2024, Volume and Issue: 76(11-12)

Published: July 8, 2024

Language: Английский

Citations

1
Extending the postharvest shelf life of sweet orange (Citrus sinensis L.) fruits using muskmelon seeds flour based edible coatings functionalized with oregano essential oil DOI

Manika Mehra,

Nishant Kumar, Ankur Ojha

et al.

Journal of Food Measurement & Characterization, Journal Year: 2024, Volume and Issue: 18(10), P. 8472 - 8488

Published: Aug. 23, 2024

Language: Английский

Citations

1
Study on antifungal properties of modified chitosan combined with essential oil and its application in preserving fruits DOI
Lingling Li,

Chunhua Wu,

Qian Chen

et al.

Journal of Stored Products Research, Journal Year: 2024, Volume and Issue: 109, P. 102452 - 102452

Published: Oct. 23, 2024

Language: Английский

Citations

0