Fumigant Toxicity and Acetylcholinesterase Inhibitory Potential of Lantana camara and Artemisia absinthium Essential Oil-Loaded Chitosan Nanoparticles Against Callosobruchus maculatus and Sitophilus granaries

BioNanoScience, Год журнала: 2025, Номер 15(1)

Опубликована: Янв. 16, 2025

Язык: Английский

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Chitosan Edible Coatings Loaded with Bioactive Components for Fruits and Vegetables: A Step Toward Sustainable Development Goals

Food and Bioprocess Technology, Год журнала: 2025, Номер unknown

Опубликована: Фев. 7, 2025

Язык: Английский

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Aloe vera and its byproducts as sources of valuable bioactive compounds: Extraction, biological activities, and applications in various food industries

PharmaNutrition, Год журнала: 2025, Номер unknown, С. 100436 - 100436

Опубликована: Фев. 1, 2025

Язык: Английский

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Advancements in fruit preservation technologies: Harnessing chitosan, aloe vera gel, and plant-based essential oils for coating applications

Applied Food Research, Год журнала: 2024, Номер 4(2), С. 100439 - 100439

Опубликована: Июнь 22, 2024

This work is centred on an eco-friendly method of preserving fruits via chitosan and aloe vera gel coating reinforced with plant-based essential oils. It analyzes the correlation physicochemical properties, structure, composition biological activity chitosan, oil. Extensive understanding this particular topic shows that edible coatings, specifically their composition, play important role in postharvest quality maintenance fruits. The research looks into binding mechanisms interaction modes such coatings gives evidence about effectiveness fresh produce, slowing down food spoilage implying overall nutritional value produce. article deals development sustainable process which fruit shelf-life are improved, resources made more efficient while generating as little waste possible. highlights putting wastes to bioactive oil production, promoting environmentally conscious well less costly approach processing. findings study therefore represent a very timely contribution existing practices future directions friendly processes preservation, may eventually usher innovative alternative conventional thinking packaging preservation.

Язык: Английский

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Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances

Food Chemistry X, Год журнала: 2025, Номер 27, С. 102388 - 102388

Опубликована: Март 20, 2025

Biodegradable packaging, especially edible coatings (EC) for fruit preservation, is a sustainable and eco-friendly approach. ECs, such as polysaccharides proteins, are widely used in with preference coating studies. Fundamental EC properties include barrier properties, tensile strength, elongation at break, UV blocking. Extra materials antimicrobial agents, antioxidants, anti-browning antagonistic microorganisms enhance benefits. ECs impact metabolism by reducing malondialdehyde production enhancing the activities of key enzymes. However, extra high concentrations affect bonding network weaken its structure. Therefore, selecting an appropriate concentration crucial to ensure adequate preservation safety without affecting sensory properties. Combining reduce metabolism, maintain quality, inhibit damage pathogens, prevent browning, provide antioxidants would be excellent way promote green potential approaches.

Язык: Английский

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Chitosan and gelatin based antimicrobial composite coatings functionalized with natural active agents for preservation of pork meat

Future Foods, Год журнала: 2025, Номер unknown, С. 100607 - 100607

Опубликована: Март 1, 2025

Язык: Английский

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Aloe vera and tea polyphenols composite coating delays passion fruit senescence by promoting phenolic and flavonoid accumulation

Food Research International, Год журнала: 2024, Номер 190, С. 114594 - 114594

Опубликована: Июнь 5, 2024

Язык: Английский

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Extraction and Characterization of Novel Alternative Cellulosic Fiber for Sustainable Textiles from Aloe barbadensis Miller Stems (Agricultural Waste)

Heliyon, Год журнала: 2024, Номер unknown, С. e37428 - e37428

Опубликована: Сен. 1, 2024

Язык: Английский

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Optimizing Pectin Yield From Burmese Grape (Baccaurea ramiflora) Peels Using Box–Behnken Design and Quality Evaluation

International Journal of Food Science, Год журнала: 2024, Номер 2024(1)

Опубликована: Янв. 1, 2024

Pectin, a polysaccharide, is widely used as gelling and thickening agent in the food industry. This study undertook optimization of pectin extraction from peels Baccaurea ramiflora Lour. (Burmese grape or lotkon), an abundantly grown wild fruit Bangladesh. We applied Box–Behnken Design Response Surface Methodology with varied processing parameters including pH, time, temperature. The Methodology, employing second‐order polynomial model, successfully optimized conditions for maximum yield. model predicted yield 10.73%, which closely matched experimental 10.56%. optimal were determined pH (2.4), time (56 min), temperature (76°C). Further analyses extracted under confirmed its excellent potential applications. was characterized by moisture content (10.42%), water activity (0.51), ash (3.41%), equivalent weight (769.23 mg/mole), methoxyl (7.75%), anhydrouronic acid (66.88%), degree esterification (65.79%), acetyl value (0.39%). These strongly support that Burmese grapes good quality.

Язык: Английский

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Improving beef burger quality during cold storage: effect of Aloe vera gel, packaging, and temperature

Brazilian journal of food technology/Brazilian Journal of Food Technology, Год журнала: 2024, Номер 27

Опубликована: Янв. 1, 2024

Язык: Английский

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