Effective preservation techniques to prolong the shelf life of ready-to-eat oysters

Costa, Cristina; Conte, Amalia; Nobile, Matteo Alessandro Del

doi:10.1002/jsfa.6605

Cited by 23 publications

(10 citation statements)

References 21 publications

(61 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“… Deposition : In this method of dipping the precursor solution of the thin layer is formed on the food products such as fruits, vegetables and meat product's surface by deposition. The previous research used dipping techniques for the edible coating, packaging of fruits and vegetables, and other food products for enhance their shelf life and appearance (Mastromatteo et al , 2012; Hamzah et al , 2013; Costa et al , 2014). Spreading/Brushing : This technique is used for specially controlled the escalation of suspension onto the surface of material.…”

Section: Application Methods and Technique Of Edible Coating/filmmentioning

confidence: 99%

Polysaccharide-based component and their relevance in edible film/coating: a review

Kumar

Neeraj

2019

NFS

View full text Add to dashboard Cite

Purpose The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector. Design/methodology/approach In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector. Findings From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector. Originality/value Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.

show abstract

Section: Application Methods and Technique Of Edible Coating/filmmentioning

confidence: 99%

Polysaccharide-based component and their relevance in edible film/coating: a review

Kumar

Neeraj

2019

NFS

View full text Add to dashboard Cite

show abstract

“…A significant shelf-life extension for oysters was achieved by dipping them into a sodium acetate (10 g/L), solution resulting in a coating with sodium alginate (40 g/L) and further use of modified atmosphere packaging (MAP) conditions (0:75 O 2 :CO 2 ) [71]. In addition, other authors evaluated the dipping method by coating papaya fruit with k-carrageenan [72] and carrots with sodium alginate [73] as packaging strategies to extend the shelf-life of fresh foods.…”

Section: Dippingmentioning

confidence: 99%

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

et al. 2017

View full text Add to dashboard Cite

Abstract:The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

show abstract

“…Deposition is a process used to acquire tiny layers of coating. In this process, the food is immersed and then kept still to allow the surplus coating to be eliminated via deposition [168]. The last stage, solvent evaporation, entails the removal of any surplus coating by means of either drying equipment or natural atmospheric conditions, thus allowing for the evaporation and drying of the food [157].…”

Section: Small Objects Such As Nuts and Raisinsmentioning

confidence: 99%

Application of Natural Edible Coating to Enhance the Shelf Life of Red Fruits and Their Bioactive Content

Pellegrino,

Elechi,

Plastina

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

Red fruits contain bioactive substances including phenolic acids and flavonoids, which provide many health advantages for the human body. Industries find them intriguing because of their color and their ability to prevent chronic ailments such as metabolic, degenerative, and cardiovascular disorders. Nevertheless, the resilience of these organic molecules is influenced by several environmental, physical, and chemical phenomena. Therefore, the beneficial health properties of red fruits may diminish during postharvest processing. In this scenario, many postharvest methods have been implemented to enhance the shelf life and preserve the bioactive components of red fruits. The objectives of this review were to provide a comprehensive assessment of the health benefits of red fruits, and to explore the possibilities of edible coatings in retaining their freshness and protecting their bioactive contents. Co-occurrence networks were built using VOSviewer software to produce a two-dimensional map based on term frequency, and the examination of the 1364 keywords obtained from the scientific papers revealed the presence of at least 71 co-occurrences that provide insight into many natural components used in edible coatings for red fruits, such as proteins, polysaccharides, lipids, phospholipids, and minerals. The review examined their composition, functioning, application techniques, limits, safety considerations, legal regulations, and potential future developments. This review has shown that an edible coating may act as a protective layer on the surface of the fruit, alter the interior gas composition, reduce water loss, and postpone fruit ripening, thereby enhancing the health-promoting properties.

show abstract

Effective preservation techniques to prolong the shelf life of ready-to-eat oysters

Abstract: Dipping in sodium acetate (10 g L⁻¹), coating with sodium alginate (40 g L⁻¹) and packaging under MAP (0:75 O₂:CO₂) represent the best conditions to guarantee a significant shelf life extension to about 160 h compared with 57 h for unpackaged oysters.

Cited by 23 publications

References 21 publications

Polysaccharide-based component and their relevance in edible film/coating: a review

Polysaccharide-based component and their relevance in edible film/coating: a review

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

Application of Natural Edible Coating to Enhance the Shelf Life of Red Fruits and Their Bioactive Content

Contact Info

Product

Resources

About