Carnauba wax-based edible coating enhances shelf-life and retain quality of eggplant (Solanum melongena) fruits

Singh, Sudhir; Khemariya, Priti; Rai, Anurag; Chandra, Avinash; Koley, Tanmay Kumar; Singh, Bijendra

doi:10.1016/j.lwt.2016.08.004

Cited by 77 publications

(42 citation statements)

References 28 publications

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“…Soy protein coating on walnut kernels retards lipid oxidation 4 . Carnauba wax-based coating on eggplants helps maintain firmness, color, and antioxidant activity 5 . Similarly, many different ingredients are used for manufacturing edible films and coatings.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Lee

Han

2020

Sci Rep

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Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. to investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBSbased film developed here can be properly used as an edible film in settings that require high waterresistance properties but do not call for robust mechanical strength. Edible films and coatings improve the quality of foods by protecting them from physicochemical and biological deterioration. Examples of such deterioration events include weight loss or gain, the disappearance of the original texture, discoloration, flavor change, and growth of microorganisms. The main ingredients of edible films and coatings are edible filmogenic biopolymers, such as proteins, polysaccharides, lipids, or combinations of these molecules. Plasticizers, cross-linkers, and other food-grade additives are combined with the filmogenic biopolymers to modify the properties or functionalities of the edible films and coatings 1. Edible films and coatings have been studied extensively using various materials to improve food quality. For example, the application of a carboxymethyl-cellulose-based coating onto beef patties suppresses lipid oxidation and microbial growth 2. Waxy corn starch-and gellan gum-based coating on rice cakes delays their retrogradation (hardening) and helps maintain their chewy texture 3. Soy protein coating on walnut kernels retards lipid oxidation 4. Carnauba waxbased coating on eggplants helps maintain firmness, color, and antioxidant activity 5. Similarly, many different ingredients are used for manufacturing edible films and coatings. Among these diverse sources of materials, starch is the most significant polysaccharide polymer because it has a superb ability to form a compact, homogenous, and continuous matrix. Therefore, starch-based films have high oxygen-barrier ability and good mechanical strength. In addition, starch is renewable, biodegradable, non-toxic, tasteless, odorless, colorless, abundant, and low in cost 6,7. Starchy foods include potatoes, corn, peas, wheat, and bananas. Mung beans (Vigna radiata L.) are starch-rich foods. Mung bean starch (MBS) has a high amylose content (30-45%) 8 , which is higher than that of cereals and tubers 9 .

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Section: Introductionmentioning

confidence: 99%

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Lee

Han

2020

Sci Rep

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“…They have been widely used as a coating for fruits to maintain quality. Paraffin has more affinity to the hydrophobic molecules of essential oils than carnauba wax because the former is composed of linear hydrocarbons, whereas the latter is composed mainly of aliphatic and aromatic esters (Singh et al., ). High efficacy of the paraffin coating could also be explained by SEM analysis (Figure ).…”

Section: Resultsmentioning

confidence: 99%

Controlled Release of Peppermint Oil from Paraffin‐Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice

Chaemsanit

Sukmas

Matan

et al. 2019

Journal of Food Science

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The aim of the study was to control the release of peppermint oil (700 µL/L) by coating activated carbon (AC) contained in sachets with different solutions (tapioca starch, corn starch, gelatine, carnauba, paraffin, and mixed carnauba–paraffin) for inhibiting the growth of Aspergillus flavus on brown rice (BR). Paraffin‐coated AC with adsorbed peppermint oil was then applied to extend the shelf life of BR during long‐term storage (60 days) at 30 ± 2 °C. The mechanism of peppermint oil vapor release in this system was also studied using GC–MS. The result revealed that paraffin‐coated AC with adsorbed peppermint oil present in sachets showed the highest antifungal activity against A. flavus growing on the surface of BR. In addition, paraffin‐coated AC with adsorbed peppermint oil could prolong the shelf life of BR from 10 days (control) to at least 60 days under tropical climatic conditions. Moreover, storage of BR in the presence of sachets containing paraffin‐coated AC with adsorbed peppermint oil at a concentration of 700 µL/L revealed no significant effects on major rice quality‐related factors, such as moisture content, color, water uptake percentage, and gelatinization temperature. Peppermint oil component analysis by GC–MS indicated that paraffin could trap some minor components of peppermint oil and allow the major components such as menthone, menthol, and alpha‐pinene, which are compounds that play an important role in mold growth inhibition, to be exposed to air. Thus, this research demonstrated the potential of paraffin‐coated AC containing adsorbed peppermint oil for controlling the growth of molds during prolonged rice storage. Practical Application Paraffin‐coated activated carbon with adsorbed peppermint oil has the potential to be commercially applied to brown rice grains for facilitating long‐term storage. This technique is beneficial for avoiding the occurrence of negative sensorial factors when peppermint oil vapors are used. This process is interesting and easy to apply during large‐scale implementation of a rice storage system.

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“…Compared to the conventional preservation methods, edible packaging film containing active agents is a new promising technology, which can inhibit microbial growth and oxidation, thereby extending the shelf life of products. Materials used to form films or coatings are usually rich in polysaccharides such as starch (Medina Jaramillo, Gutiérrez, Goyanes, Bernal, & Famá, 2016), carboxymethyl cellulose (Martelli et al., 2017), and chitosan (CH) (Azevedo et al., 2014; Mohamed, Clementine, Didier, Gérard, & Marie Noëlle, 2013), and proteins such as whey protein (Seydim & Sarikus, 2006), soy protein isolate (Emiroğlu, Yemiş, Coşkun, & Candoğan, 2010), gelatin (Podshivalov, Zakharova, Glazacheva, & Uspenskaya, 2017) and lipids, including waxes (Singh et al., 2016), and so on. Among these, CH is widely used to prepare edible antibacterial films due to its biocompatibility, biodegradation, and excellent film‐forming properties (Genskowsky et al., 2015) as well as antibacterial activity against bacteria and fungi (Lago et al., 2014; Mohamed et al., 2013; Souza et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork

Chen

GengHui

et al. 2020

Journal of Food Science

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Edible packaging films have been widely studied because of its safety, green, and effective characteristics. In this paper, chitosan (CH) edible films containing hexahydro-β-acids (HBA) were prepared, and its physical and mechanical properties, bioactivity, and their impact on the shelf life of pork were investigated. The infrared spectra indicated that the molecular interaction between CH and HBA was observed. Scanning electron microscopy was used to analyze the surface morphology of the film, and light transmittance analysis displayed that the addition of HBA enhanced the film's UV blocking performance. Compared to the CH film, the tensile strength of CH-HBA film increased to 29.19 ± 0.45 MPa, and the scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) reached 1.40 ± 0.01 mg rutin/cm 2 of the film. The antibacterial activity of the CH-HBA film on Escherichia coli (44825) and Staphylococcus aureus (26001) showed that the CH-HBA film is a feasible antibacterial package. Furthermore, compared to pork packaged in CH and polyethylene films, fresh pork packaged with CH-HBA films displayed prolongation of shelf life due to reduction in microbial proliferation, thiobarbituric values, pH, and total volatile base nitrogen contents during storage at 4°C for 16 days. The freshness of pork was prolonged by 7−8 days when the dosage of HBA was increased to 0.3% from 0.1% (w/v). These results revealed that the CH-HBA film can effectively extend the shelf life of pork.Practical Application: This study effectively prolonged the shelf life of pork. A chitosan-edible film combined with hexahydro-β-acids has a potential application value in replacing traditional packaged fresh meat.

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Carnauba wax-based edible coating enhances shelf-life and retain quality of eggplant (Solanum melongena) fruits

Cited by 77 publications

References 28 publications

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Controlled Release of Peppermint Oil from Paraffin‐Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice

Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork

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