Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life
نویسندگان
چکیده
منابع مشابه
Bioactive Edible Coating for Shelf Life Improvment of Organic Strawberries
Organic foods have great importance in environment sustainability and human nutrition. However, they are commercialized with greatly reduced shelf life, especially fruits and vegetables. Considerable amounts of vegetables are lost due to their rapid deterioration by microorganisms such as fungi and bacteria. In this work cell wall degrading enzymes (CWDE) produced by Trichoderma asperellum (T00...
متن کاملUtilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions.
AIM The present study was conducted to determine efficacy of edible coating of carrageenan and cinnamon oil to enhance the shelf life of chicken meat stored under refrigeration conditions. MATERIALS AND METHODS Chicken breast was coated with carrageenan and cinnamon oil by three methods of application viz., spraying brushing and dipping. The coated meat was evaluated for drip loss, pH, thioba...
متن کاملEdible Coating for Shelf-Life Extension of Fresh Banana Fruit Based on Gamma Irradiated Plasticized Poly(vinyl alcohol)/Carboxymethyl Cellulose/Tannin Composites
The interest in the development of edible and biodegradable films has increased because it is every day more evident that non-degradable materials are doing much damage to the environment. Blends based on different ratios of plasticized poly(vinyl alcohol) (PVA), carboxymethyl cellulose (CMC) and Tannin compound were prepared by solution casting in the form of thin films. Then the blend films w...
متن کاملapplication of chitosan edible coating containing grape seed extract on the quality and shelf life of refrigerated chicken meat
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متن کاملUse of Aloe Vera-based Edible Coating Containing Nanoemulsion of Ginger Essential Oil to Extend Trout Fillet Shelf-life
Background and Objectives: Edible coatings containing natural antimicrobial compounds are appropriate approaches to control the microbial growth and thus improve the quality and shelf-life of fresh, frozen and processed fish products. The aim of this study was to assess effects of aloe vera gel coating containing nanoemulsion of ginger essential oil to extend the shelf life of trout fillets du...
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ژورنال
عنوان ژورنال: International Journal of Food Science
سال: 2020
ISSN: 2356-7015,2314-5765
DOI: 10.1155/2020/8861610