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Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice 116
CHAPARRO-HERNÁNDEZ,Saraí; RUÍZ-CRUZ,Saúl; MÁRQUEZ-RÍOS,Enrique; OCAÑO-HIGUERA,Víctor Manuel; VALENZUELA-LÓPEZ,Carla Cecilia; ORNELAS-PAZ,José de Jesús; DEL-TORO-SÁNCHEZ,Carmen Lizette.
Abstract Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR) on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR). At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB). The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chitosan; Essential oils; Edible coating; Tilapia fillets.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400734
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Chemical, biochemical, and microbiological aspects of chitosan quaternary salt as active coating on sliced apples 116
Britto,Douglas de; Assis,Odilio Benedito Garrido.
The biocompatibility of chitosan and chitosan quaternary salt coatings was evaluated for use as edible coatings for sliced apple. Measurement of water loss, color change, and fungal growth appearance were monitored as a function of time. A significant brownish effect was observed on chitosan coated slices, varying greatly from L* = 76.5 and Hue angle = 95.9° (t = 0) to L* = 45.3 and Hue angle = 69.8° (t = 3 days), whilst for TMC coated samples the variation was considerable lower (L* = 74.1; Hue angle = 95.0°) to (L* = 67.0; Hue angle = 83.8°) within the same period. The hydrosoluble derivative N,N,N-trimethylchitosan demonstrated good antifungal activity against P. expansum although highly dependent on the polymer properties such as degree of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Trimethyl chitosan; Quaternary salts; Antifungal; Minimally processed food; Edible coating.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300026
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Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature 116
OLIVEIRA,Cristina Henrique; BOIAGO,Marcel Manente; GUARAGNI,Andréia.
Abstract The objective of this study was to evaluate the effect of thermal treatments using different water temperatures and immersion times, as well as the application of eggshell coatings using edible materials on eggshell quality after storage for 4 weeks at room temperature (22.8 ± 4.4 °C). A total of 180 brown fresh eggs were distributed in a completely randomized design with six treatments and five replicates of six eggs each. The treatments consisted of a control group without any treatment (T1), three groups treated thermally: 56 °C/32 minutes (T2); 56 °C/20 minutes (T3); 56 °C/10 minutes (T4); and two groups with gelatin 2% (T5) and 5% NaCl solution (T6). After storage, it was found that the heat treatments at 56 °C for 10, 20 and 32 minutes...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Albumen; Edible coating; Haugh unit; Heat treatment; Lipid peroxidation.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005203
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Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation 65
Bitencourt,Raphaela Gabri; Possas,Arícia Mara Melo; Camilloto,Geany Peruch; Cruz,Renato Souza; Otoni,Caio Gomide; Soares,Nilda de Fátima Ferreira.
The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Minimal processing; Edible coating; Essential oil; Pineapple.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000600027
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