background and objective: edible, biodegradable films, by acting as barriers to control the transfer of moisture, oxygen, lipids, and flavours, can prevent quality deterioration and increase the shelf life of food products. on the other hand, regarding edible film capacity in transferring food additives, extending shelf-life of food products could be considered. so by adding antimicrobial-antio...

The chemical compounds of kaffir lime leaves oleoresin and the preservative effects of kaffir lime leaves oleoresin incorporation on cassava starch-based edible coatings for fresh beef during 14 days refrigerated storage were investigated to determine their ability to extend beef shelf life. Beef characteristic was determined based on microbiological (Total Plate Count/ TPC), chemical (Total Vo...

As a novel post-harvesting strategy, edible films and coatings for fruits vegetables offer preservation measures to meet the growing needs of hunger agricultural management. The functionality is distinctly same. However, differ in their processing physicomechanical characteristics as they are designed improve shelf life, barrier, nutritional properties food. With emerging concerns about sustain...

Tin-Zinc alloy coatings have many applications because of their unique properties such as corrosion resistance, solderability and flexibility. In this study, the effect of current density, temperature and pH on chemical composition, cathodic current efficiency, morphology and structures of the coatings was investigated. The results illustrated that, at low current densities (<0.5 mA/cm2), the c...

Molybdenum disulfide (MoS2) is one of the most widely used solid lubricants. In this work, composite MoSx/Ti coatings were deposited by direct-current magnetron sputter ion plating onto plain carbon steel substrates. The MoSx/Ti ratio in the coatings was controlled by sputtering the composite targets. The composition, microstructure, and mechanical properties of the coatings were explored using...

Edible coatings can improve the quality of fresh, frozen, and processed meat, poultry, and seafood products by retarding moisture loss, reducing lipid oxidation and discoloration, enhancing product appearance in retail packages by eliminating dripping, sealing in volatile flavors, functioning as carriers of food additives such as antimicrobial and antioxidant agents, and reducing oil uptake by ...