scholarly journals Investigation of the chemical properties of Mentha pulegium essential oil and its application in Ocimum basilicum seed mucilage edible coating for extending the quality and shelf life of veal stored in refrigerator (4°C)

2021 ◽  
Author(s):  
Hadi Tanavar ◽  
Hassan Barzegar ◽  
Behrooz Alizadeh Behbahani ◽  
Mohammad Amin Mehrnia
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Chemical Properties ◽  
Ocimum Basilicum ◽  
Edible Coating ◽  
Mentha Pulegium ◽  
Seed Mucilage ◽  
Quality And Shelf Life

scholarly journals Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions

2021 ◽  
Author(s):  
Mohammad Noshad ◽  
Behrooz Alizadeh Behbahani ◽  
Hossein Jooyandeh ◽  
Mostafa Rahmati‐Joneidabad ◽  
Mohsen Ebrahimi Hemmati Kaykha ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Edible Coating ◽  
Citrus Limon ◽  
Plantago Major ◽  
Buffalo Meat ◽  
Seed Mucilage

scholarly journals Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mohamed Aitboulahsen ◽  
Said Zantar ◽  
Amin Laglaoui ◽  
Hicham Chairi ◽  
Abdelhay Arakrak ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Mentha Pulegium ◽  
Bioactive Coating ◽  
Gelatin Coating

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

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