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), controlled atmosphere, low-temperature storage, and use of radiation are known methods to reduce harmful changes like colour loss, microbial growth, and dehydration in the fresh-cut fruits and vegetables. Edible coatings are one of the post-harvest management

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as polyvinyl chloride and paraffin wax) have been used in the past. Nowadays, due to environmental pollution, being allergenic for some consumers, and legal restrictions, the use of edible coatings made from hydrocolloid compounds have been considered

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Chakaiya variety of amla was investigated for its phenolic contents, and extracted phenolics from amla powder were evaluated for their antioxidant activity. RSM (response surface methodology) was used to determine the optimum conditions for maximum recovery of total phenolic content (TPC) and 2,6-diphenyl picryl hydrazil free radical (DPPH*) scavenging activity. The gelatine coating on banana slices before frying significantly reduced (approximately 60%) the fat uptake from oil during frying in comparison to control. The reduction of particle size to the nano range was found to be effective to load the antioxidants effectively. Antioxidant extracted from amla reduced the rate of oxidation of oil during frying and so it may be a better alternative of synthetic antioxidant in food products.

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Progress in Agricultural Engineering Sciences
Authors:
Thanh Tung Pham
,
Zinabu Hailu Siyum
,
Thi Thanh Nga Ha
,
Hoa Xuan Mac
,
Sao Mai Dam
,
Trang Ha Dieu Nguyen
,
Lien Le Phuong Nguyen
, and
László Baranyai

; Albanese et al., 2007 ; Wei and Ye, 2011 ). However, these results indicate that more methods need to be investigated to improve the quality of green asparagus during storage. The application of edible coatings to extend the shelf-life of fruits and

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Progress in Agricultural Engineering Sciences
Authors:
Gabor Zsivanovits
,
Dida Iserliyska
,
Maria Momchilova
,
Petya Sabeva
, and
Zarya Rankova

., 2017 ). The quality of fruits can be maintained but not improved after harvesting; therefore, it is essential to harvest fruits at proper stage and maturity. The edible coating can be one of the tools of sustainable food systems to maintain food quality

Open access
Acta Alimentaria
Authors:
R. Amiri Qandashtant
,
E. Ataye Salehi
,
A. Mohamadi Sani
,
M. Mehraban Sangatash
, and
O. Safari

al., 2011 ; B igliardi & G alati , 2013 ). A method for conveying probiotics into breads is by using edible coatings ( A ltamirano -F ortoul et al., 2012a , b ). In the present study, soybean was added to the probiotic coating composition and was

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Progress in Agricultural Engineering Sciences
Authors:
G. Zsivanovits
,
Ts. Grancharova
,
I. Dimitrova-Dyulgerova
,
D. Ivanova
,
S. Kostadinova
, and
M. Marudova

References Aday , M. S. & C. Caner ( 2010 ). Understanding the effects of various edible coatings on the storability of fresh cherry . Packaging Technology and Science

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Progress in Agricultural Engineering Sciences
Authors:
Mai Sao Dam
,
Xuan Thi To
,
Quoc Tan Pham Le
,
Lien Le Phuong Nguyen
,
László Friedrich
,
Géza Hitka
,
Tamás Zsom
,
Tien Cam Thi Nguyen
,
Chuong Quang Huynh
,
My Diem Thi Tran
, and
Vuong Duc Nguyen

have been applied to prolong the postharvest life of fruit including chemical treatment ( Nguyen et al., 2020a, Baranyai et al., 2020 ), edible coating ( Hazarika et al., 2019 ), radiation treatment ( Jesus Filho et al., 2018 ), modified atmosphere

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. B ALDWIN , E. , N ISPEROS-CARRIEDO , M. & B AKER , R. ( 1995 ): Edible coatings for lightly processed fruits and vegetables . HortScience , 30 , 35 – 38 . B OURNE , M

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1 Introduction Natural edible coatings on chicken meat have been documented to improve oxidative stability, prevent pathogen growth, release an aromatic taste, retain colour freshness, and enhance tenderness

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