Bio-based films from quince by-products: A sustainable alternative for biodegradable food packaging

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 157, P. 110395 - 110395

Published: July 9, 2024

Quince (Cydonia oblonga Miller) is a seasonal fruit that commonly processed by the food industry to produce marmalades, jellies and wines, resulting in large amount of by-products. The filmogenic capacity quince seeds has been well studied literature, but not entire by-product generated industry. This work addresses study these by-products, at two formulation levels (QW1 QW2), compares them with only (QS) terms physicochemical, optical, mechanical, morphological, antioxidant thermal properties. yield mucilage obtained from both formulations doubled isolated seed (22–27 % vs. 10.9 %) showed higher tensile strength (106–107 85.3 elongation break values (2–3 1.9 MPa). three types films excellent protection properties against UV radiation, attractive optical good DPPH radical scavenging (34–37 %). Microstructural changes over time morphology were also observed scanning electron microscopy between 24 48 h.

Language: Английский

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Water chestnut starch nanoparticle Pickering emulsion for enhanced apricot seed oil stability: A sustainable functionality approach

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 282, P. 137110 - 137110

Published: Nov. 1, 2024

Language: Английский

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Optimizing starch-free arabinogalactan-rich taro nanomucilage: Green experimental design, structural elucidation, amino acid profiling, and biological properties

Food Chemistry, Journal Year: 2025, Volume and Issue: 479, P. 143731 - 143731

Published: March 5, 2025

Language: Английский

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Effect of Taro Corm Mucilage and Black Seed Oil as Edible Coatings on the Shelf-Life and Quality of Fresh Guava

Agronomy, Journal Year: 2023, Volume and Issue: 13(2), P. 538 - 538

Published: Feb. 14, 2023

This study aimed to assess the influence of taro mucilage (TM) and black seed oil (BSO) as an edible coating extend guava fruits’ shelf-life quality attributes. Four different coatings were applied, namely, T1 (1% TM + 0.75% glycerol 0.5% BSO), T2 (5% T3 (0.75% T4 chitosan BSO). Different parameters, including weight loss, surface color, firmness, chlorophyll, vitamin C, phenolic content, antioxidant, malondialdehyde, microbial load, measured at a regular interval. Significant differences observed between coated uncoated (control) fruits. Compared control fruit, loss was decreased in all treated fruits, treatment retained highest compared other treatments. Fruits with treatments high levels C throughout storage period. After 9 days, showed lowest increase growth At end period, results that sample 5% higher level polyphenol, content. Furthermore, addition BSO improved antibacterial antioxidant properties guava. The this indicate polysaccharide-based mixed parameters extended shelf-life.

Language: Английский

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Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: 157, P. 104885 - 104885

Published: Feb. 2, 2025

Language: Английский

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Sensory and textural properties of gluten-free muffins made from taro (Colocasia esculenta), banana (Musa acuminata) and sweet potato (Ipomea batatas L.) flours

IOP Conference Series Earth and Environmental Science, Journal Year: 2025, Volume and Issue: 1445(1), P. 012010 - 012010

Published: Jan. 1, 2025

Abstract This work aimed to investigate the effect of alternative non-gluten flours taro, banana, and sweet potato on sensory quality physicochemical profile gluten-free muffins. The physical characteristics such as texture water content were also investigated since this parameter will impact properties muffin influence liking significantly. There four samples developed in study including use wheat flour (control, gluten version), taro flour, taro-banana taro-sweet flour. consumer acceptability was conducted by involving 60 consumers (mean age 21.2 ± 4.3) evaluate using a 9-point-hedonic scale. result shows that made from has significantly higher moisture (p= 0.030) is characterized most hard (p<0.001). However, less liked terms overall compared sample. shown be at same level what showcased acceptability. exhibits potential application developing muffins for healthy snack alternatives.

Language: Английский

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Development of hydrocolloid mixtures from pyrodextrinized sweet potato starch and mucilage of Triumfetta cordifolia: Physicochemical characterization of formulated wall materials

Journal of Molecular Liquids, Journal Year: 2025, Volume and Issue: unknown, P. 127177 - 127177

Published: Feb. 1, 2025

Language: Английский

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A comparison of low-fat mozzarella cheese with basil seed and taro root mucilage as natural fat replacers through chemical and rheological analysis

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101766 - 101766

Published: Feb. 1, 2025

Language: Английский

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Fiber and starch of Colocasia esculenta var. Mentawai ameliorate adiposity, dyslipidemia and gut dysbiosis in mice fed high fat diet

Journal of Research in Pharmacy, Journal Year: 2025, Volume and Issue: 29(1), P. 310 - 321

Published: March 3, 2025

Mentawai taro (Colocasia esculenta var. Mentawai, Araceae) corm is a staple food for local people in islands, West Sumatra, Indonesia. This study aimed to determine whether the incorporation of fiber and starch extracted from could improve adiposity plasma lipid profiles intestinal microbiota composition mice fed fatty diet. Adult male (n = 24) were assigned four groups diet treatments: normal (ND), high-fat (HFD), HFD supplemented with 20% or corm, respectively. After 12-week treatment, body weight, adipose tissues, investigated. The results showed that was capable substantially preventing excessive weight increase against HFD. Moreover, significantly suppress white tissue mass adipocyte hypertrophy while reduction brown hypertrophy. also effectively reduce total cholesterol, low-density lipoprotein-cholesterol, triglyceride levels. result indicated modulate diversity by promoting health beneficial taxa suppressing pathogenic taxa. Overall, effectivity managing detrimental effects outperformed corm. Hence, it be recommended as potent supplement combat diet-induced metabolic problems, particularly obesity, dyslipidemia, gut dysbiosis.

Language: Английский

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Trends on functional properties improvement of emerging mucilage-based films for food packaging application -A review

Hybrid Advances, Journal Year: 2025, Volume and Issue: unknown, P. 100453 - 100453

Published: March 1, 2025

Language: Английский

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