scholarly journals The efficacy of edible film from Konjac glucomannan and saffron petal extract to improve shelf life of fresh‐cut cucumber

2020 ◽  
Vol 8 (7) ◽  
pp. 3128-3137
Author(s):  
Seyed Mohammad Bagher Hashemi ◽  
Dornoush Jafarpour
Keyword(s):  
Shelf Life ◽  
Konjac Glucomannan ◽  
Edible Film ◽  
Fresh Cut

PRODUCTION OF KONJAC GLUCOMANNAN ANTIMICROBIAL FILM FOR EXTENDING SHELF LIFE OF FRESH CUT TOMATO

2010 ◽  
pp. 251-256
Author(s):  
N. Wongnimitkul ◽  
B. Auiha ◽  
P. Rurkruthairat ◽  
C. Borompichaichartkul
Keyword(s):  
Shelf Life ◽  
Konjac Glucomannan ◽  
Antimicrobial Film ◽  
Fresh Cut

Evaluation of a Starch-Based Edible Film as Carrier of A diantum Capillus-Veneris Extract to Improve the Shelf Life of Fresh-Cut Pears

2015 ◽  
Vol 36 (3) ◽  
pp. 291-298 ◽  
Author(s):  
Seyed Mohammad Bagher Hashemi ◽  
Nafiseh Zahabi ◽  
Zahra Rezaee ◽  
Zeynab Maherani ◽  
Parvin Boghori ◽  
...  
Keyword(s):  
Shelf Life ◽  
Edible Film ◽  
Fresh Cut

scholarly journals Production of Konjac Glucomannan Antimicrobial Film for Extending Shelf Life of Fresh-Cut Vegetables

Horticulturae ◽  
2016 ◽  
Vol 3 (1) ◽  
pp. 17 ◽  
Author(s):  
Panya Saeheng ◽  
Panuwat Eamsakulrat ◽  
Orachorn Mekkerdchoo ◽  
Chaleeda Borompichaichartkul
Keyword(s):  
Shelf Life ◽  
Konjac Glucomannan ◽  
Antimicrobial Film ◽  
Fresh Cut

Innovative Coating Technologies to Extend the Shelf Life of Fresh-Cut Fruits by Edible Film Materials

2018 ◽  
Vol 789 ◽  
pp. 195-200 ◽  
Author(s):  
Roberta Risoluti ◽  
Maria Aurora Fabiano ◽  
Giuseppina Gullifa ◽  
Francesca Buiarelli ◽  
Stefano Materazzi
Keyword(s):  
Gas Chromatography ◽  
Natural Resources ◽  
Shelf Life ◽  
Edible Film ◽  
Life Extension ◽  
Film Coatings ◽  
Weight Losses ◽  
Percentage Weight ◽  
Fresh Cut ◽  
Novel Strategy

In this work, the application of a novel strategy to extend the shelf life of fresh cut fruits isproposed. In particular, edible film coatings from natural resources were used with the aim ofextending the shelf life of fresh cut apples. Chitosan and carboxymethylcellulose were consideredand a promising formulation was developed. The evaluation of the shelf life extension of fruits wasperformed in a multiparametric way over a period of 10 days. The percentage weight losses werecalculated for treated and untreated fruits in order to evaluate the performances of the coatingmaterialto avoid contact with environment. In the meanwhile, gas chromatography coupled to massspectrometry (GC-MS) was considered to determine the volatile compounds producing acharacteristic flavor of apples. Results demonstrated a significant improvement in the physiologicalloss in weight of treated fruits with respect to controls, while the study of the volatile componentindicated the ability of treated fruits to retain its freshness during storage.

Quality Retention and Shelf-life Improvement of Fresh-cut Apple, Papaya, Carrot and Cucumber by Chitosan-soy Based Edible Coating

2015 ◽  
Vol 11 (4) ◽  
pp. 282-291 ◽  
Author(s):  
Pandian Arjun ◽  
Deepak Semwal ◽  
Ruchi Badoni Semwal ◽  
Satyendra Prasad Mishra ◽  
Anita Blessy Vijayan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Quality Retention ◽  
Life Improvement ◽  
Fresh Cut

Assessment of a new edible film biodegradable based on starch-nystose to increase quality and the shelf life of blackberries

2021 ◽  
pp. 101173
Author(s):  
Gabrielly Terassi Bersaneti ◽  
Sandra Helena Prudencio ◽  
Suzana Mali ◽  
Maria Antonia Pedrine Colabone Celligoi
Keyword(s):  
Shelf Life ◽  
Edible Film
Sign in / Sign up

Export Citation Format

Share Document