Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.)

Conservation of minimally processed apples using edible coatings made of turnip extract and xanthan gum

“…Edible coatings may be used as a vehicle for these extracts, since they immobilize the active compound in a polymer matrix, thus maintaining a high concentration of the active compound on the food surface (OUATTARA et al, 2001). One possible polymer for this purpose is xanthan gum, which is a polysaccharide synthesized by a phytopathogenic bacterium of the genus Xanthomonas.…”

Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects onEscherichia coliO157:H7 andStaphylococcus aureus

“…Research shows that antioxidant and antimicrobial active compounds can be added to edible films and coatings. In this respect, essential oils, which have gained attention in recent years owing to their antimicrobial activities, are frequently used for controlling the growth of pathogenic bacteria and thereby diminishing the occurrence of degradation in foods (Burt, 2004;Joerger, 2007;Padgett, Han, & Dawson, 1998;Ouattara, Sabato & Lacroix, 2001;Zivanovic, Chi, & Draughon, 2005). In edible film systems and edible coating systems, it has been reported that the antimicrobial agent slowly passes from the film layer to the food, leaving a high concentration of the antimicrobial agent remaining in the coating and at the surface of the food and thereby providing a long-term effect against microorganisms (Coma et al, 2002).…”

Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

“…The antimicrobial effect of EOs incorporated into edible coatings can prolong shelf-life of different fresh-cut fruits (Rojas-Graü et al, 2009). The immobilisation of the active compounds in polymer can maintain high concentrations of the active compounds on the surface of foods in order to achieve a longer storage time (Ouattara et al, 2001). Therefore, the objectives of this study was to investigate the effects of an alginate coating enriched with EOs on quality attributes and enzymes activities of apple slices during storage at 0 °C for 10 days.…”