Moisture barrier properties and morphology of mesquite gum–candelilla wax based edible emulsion coatings

Bosquez-Molina, Elsa; Guerrero‐Legarreta, Isabel; Vernon‐Carter, E.J.

doi:10.1016/s0963-9969(03)00097-8

Cited by 75 publications

(37 citation statements)

References 21 publications

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“…The ash content was higher than that reported by Segura-Campos et al (2014) in fatted (5.48%) and defatted (8.28%) chia gum and by Aber El Kader et al (2002) in arabic gum (Acacia Senegal, 3.6%), but it was similar to that reported by Sciarini et al (2005) in xanthan gum (9.35%). The protein content of all gums was higher than those in corn gum (5.1%) and mesquite gum (5.8%) (Bosquez-Molina et al, 2005). However, the protein contents registered here were lower than those reported by Segura-Campos et al (2014) in fatted (25.07%) and defatted (33.26%) chia gum.…”

Section: Chemical Characterization Of Chia Gum Extracted From Whole Acontrasting

confidence: 72%

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

Campos¹,

Acosta-Chi²,

Rosado-Rubio³

et al. 2014

Food Sci. Technol (Campinas)

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The objective of this study was to characterize the chemical and functional properties of Mexican chia (Salvia hispanica) gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO 2 methods. Chia gums have interesting chemical and functional properties for the food industry. The oil and gum yields were in the range of 1.98-16.42% and 5.81-12.60%, respectively. The defatting procedure did not affect significantly the oil and gum extraction; the nutlet type (whole or crushed) was the only parameter influencing the yield. The proximate composition and the protein and fiber contents of chia gum were evaluated. Low contents of protein and fiber and high NFE levels were found in whole nutlet gums. The functional properties of chia gum extracted from whole and crushed nutlets with the Soxhlet and SFE-CO 2 methods showed the following ranges of water absorption capacity of 62.64 to 143.66 g/g, water adsorption capacity of 0.69 to 1.35 g/g, and water and oil holding capacity of 100 to 149.28 g/g and19.5 to 40.4 g/g, respectively. The rheological behavior exhibited by the gums was pseudoplastic or shear thinning. From a functional perspective, chia gum is an important food component due its emulsifier and stabilizer potentials.

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Section: Chemical Characterization Of Chia Gum Extracted From Whole Acontrasting

confidence: 72%

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

Campos¹,

Acosta-Chi²,

Rosado-Rubio³

et al. 2014

Food Sci. Technol (Campinas)

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“…During storage and transportation, cucumbers will lose moisture gradually [20]. In this study, all samples showed a gradual decrease in weight during storage (Figure 1).…”

Section: Effect Of Temperature On Moisture Loss Of Cucumbermentioning

confidence: 54%

Effects of Wax Coating on the Moisture Loss of Cucumbers at Different Storage Temperatures

Lei

et al. 2018

Journal of Food Quality

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The effects of wax coating on moisture loss of cucumbers (Cucumis sativus L., cv. Jinglv) were investigated at different temperatures. Cucumbers were treated with 10% (volume : volume) wax and then stored at 15, 20, 25, or 30 ∘ C and 55% relative humidity. The changes in the mass of samples were recorded every 6 h. Results showed that wax coating along with low temperature was very effective in preventing moisture loss of cucumbers during simulated distribution. After 48 h storage, moisture loss in wax treated cucumbers at 15 ∘ C was 45% lower than the control at 30 ∘ C. Furthermore, a kinetic model was developed to study the influence of temperature on moisture loss based on the Arrhenius law. The model successfully described changes in cucumber moisture loss at different temperatures during storage. The shelf life of cucumber was also predicted using the kinetic model. A synergistic effect was found between wax coating and storage temperature on cucumber shelf life. Wax coating combined with low storage temperature was an effective method to extend the shelf life of cucumber fruit.

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“…Indeed, the spray can generate a coating with two solutions, by applying the emulsion solution directly, which is formed before atomization, or by forming a bilayer after two spray pulverizations. The application of a bilayer has the disadvantage of requiring four steps (two spray applications and two drying processes) [61].…”

Section: Sprayingmentioning

confidence: 99%

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

et al. 2017

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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.

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Moisture barrier properties and morphology of mesquite gum–candelilla wax based edible emulsion coatings

Cited by 75 publications

References 21 publications

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

Effects of Wax Coating on the Moisture Loss of Cucumbers at Different Storage Temperatures

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

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