Search results for " edible film"
showing 7 items of 7 documents
Qualitative traits and shelf life of fig fruit (cv Melanzana) treated with Aloe vera gel coating
2021
The fig (Ficus carica L.) cv Melanzana is typical of Southern Italy. This cultivar produces breba fruit in June and fig fruit in August. Some previous studies on the use of coatings extracted from stems of Aloe vera showed positive effects to maintain fruit quality during shelf life. However, there are no studies on breba fig fruit treated with Aloe vera coating. In this study breba fig fruit, cv Melanzana, was treated with an application of Aloe vera gel, sealed in macro-perforated bag and stored at 5°C for 10 days. The effect of application of the Aloe vera gel on the shelf-life of this fruit, and its quality attributes after application were evaluated measuring fresh weight, total solubl…
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
2020
Publisher's version (útgefin grein)
Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions
2019
International audience; Edible films based on gelatin and chitosan have high gas and aroma barrier properties. This study focused on their capability to sorbed/retain aroma compounds (1-hexanal, 2-hexen-1-ol, 1-hexanol, 3-hexanone and phenol) at three relative humidity level (≤2%, 53% or 84% RH). Whatever the relative humidity condition, the order of sorption is keton (3-hexanone) < aldehyde (1-hexanal) < aliphatic alcohols (2-hexen-1-ol and 1-hexanol) < phenol. This order could be related to the intrinsic chemical properties of aroma compounds. The increase in moisture enhanced the sorption at the highest RH for all the aroma compounds. However, a competition between water and aliphatic al…
The role of mucilage of Opuntia ficus-indica Mill. on sweet cherry fruit during storage
2022
Sweet cherry (Prunus avium L.) is an important crop from temperate areas and is widespread and much appreciated by the consumers when the pedicel is green. The objective of this work was to evaluate the quality of sweet cherry fruit treated with a mucilage coating, extracted from cladodes of Opuntia ficus-indica L. Mill (OFI). The cultivar ‘Ferrovia’ was harvested at the commercial ripeness stage from an orchard in Puglia (Italy), stored for 14 days at 2°C and RH 92% and to evaluated by the variation of color and other qualitative parameters such as physical-chemical, nutraceutical and sensory analysis. Fruits were transferred at 10°C to postharvest laboratory of University of Palermo after…
Effect of Oxidized Potato Starch on the Physicochemical Properties of Soy Protein Isolate-Based Edible Films
2013
The influence of oxidized starch on the physicochemical properties of cast soy protein isolate films is determined in this study. Films were cast from heated (70 °C for 20 min) alkaline (pH=10) aqueous solutions of 7 % soy protein isolate containing 50 % (by mass) glycerol as a plasticizer and different levels of added oxidized starch (0, 5, 10, 15, and 20 %, by mass). For all types of films, opacity, contact angle, tensile strength, elongation at break, water vapour permeability, measured at 25 °C for four relative humidity differentials (30–53, 30–75, 30–84 and 30–100 %), differential scanning calorimetry and microstructure were determined after conditioning film specimens at 25 °C and 30…
Active packaging with antifungal activities.
2016
International audience; There have been many reviews concerned with antimicrobial food packaging, and with the use of antifungal compounds, but none provided an exhaustive picture of the applications of active packaging to control fungal spoilage. Very recently, many studies have been done in these fields, therefore it is timely to review this topic. This article examines the effects of essential oils, preservatives, natural products, chemical fungicides, nanopartides coated to different films, and chitosan in vitro on the growth of moulds, but also in vivo on the mould free shelf-life of bread, cheese, and fresh fruits and vegetables. A short section is also dedicated to yeasts. All the ap…
The effectiveness of Opuntia ficus-indica mucilage edible coating on postharvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit
2017
Abstract Breba figs are highly perishable and their shelf-life is very short. In this study, breba figs (cv. ‘Dottato’) were treated with a mucilage solution of Opuntia ficus-indica cladodes, sealed in plastic bags, and stored at 4 °C for 14 days. The effect of the edible coating on the shelf-life and qualitative attributes of the fruit were evaluated by colors, content of total soluble solids, titratable acidity, total phenol, total carotenoids. Results showed that coating improves the quality of breba fig during storage. The edible coating was effective in maintaining fruit fresh weight, visual score values, fruit firmness and total carotenoid content. Coated fruit showed a significantly …