Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation

2014 ◽  
Vol 95 (6) ◽  
pp. 1373-1378 ◽  
Author(s):  
Mohammad Sedigh Jasour ◽  
Ali Ehsani ◽  
Laleh Mehryar ◽  
Seyedeh Samaneh Naghibi
Keyword(s):  
Edible Coating ◽  
Chitosan Coating ◽  
Lactoperoxidase System

scholarly journals Chitosan-based Edible Coating Prolongs Musa troglodytarum L. (‘Pisang Tongkat Langit’) Fruit Shelf-life and Changes the ACS1 and ACO1 Gene Expression Profile

2020 ◽  
Vol 43 (4) ◽  
Author(s):  
Cindy Novianti ◽  
Fenny Martha Dwivany
Keyword(s):  
Gene Expression ◽  
Shelf Life ◽  
Expression Pattern ◽  
Expression Analysis ◽  
Fruit Ripening ◽  
Gene Expression Analysis ◽  
Gene Expression Pattern ◽  
Edible Coating ◽  
Chitosan Coating ◽  
Fruit Shelf Life

Musa troglodytarum L. (‘Pisang Tongkat Langit’), a banana cultivar which originated from Eastern Indonesia, has an economic potential due to the high β-carotene content on its pulp. Being a climacteric fruit, M. troglodytarum has a short shelf-life that can reduce fruit quality. In this study, the effect of 1.25% (w/v) chitosan coating on M. troglodytarum fruit shelf-life and ACS1 and ACO1 gene expression analysis using quantitative PCR were evaluated. Results showed that the application of chitosan coating delayed the fruit ripening process for two days by delaying several fruit physical and chemical changes. ACS1 and ACO1 gene expression analysis showed a different expression pattern, the expression level was lower on chitosan-coated fruits on the first day compared to control. In conclusion, chitosan-based edible coating delayed M. troglodytarum fruit ripening and changed the ACS1 and ACO1 gene expression pattern, compared with the chitosan coating effect on Cavendish banana which also prolonged fruit ripening and suppressed ACS1 and ACO1 expression in a previous research.

scholarly journals THE EFFECT OF CHITOSAN COATING ON COLOR AND BRIX OF RED GRAPES (Vitis vinivera) IN STORAGE

2020 ◽  
Vol 9 (4) ◽  
pp. 361
Author(s):  
Andra Tersiana Wati ◽  
Elok Pawening Maharani
Keyword(s):  
Storage Time ◽  
Chitosan Solution ◽  
Statistical Test ◽  
Edible Coating ◽  
Agricultural Product ◽  
Red Grapes ◽  
Post Harvest ◽  
Chitosan Coating ◽  
Chitosan Concentration ◽  
And Storage

Fruits are a type of perishable agricultural product. One of the post-harvest handling efforts to maintain the freshness of the fruit is chitosan coating. Research has been carried out on various level concentration of chitosan as a coating for grapes (Vitis vinifera) and storage time. This study aims to determine the effect of chitosan concentration on water content,  color and brix of red grapes after storage. Chitosan coating was carried out by immersion methods at various levels of chitosan concentration, namely 0%, 0.5%, 1%, 1.5% and 2% (w/v) with immersion times of 30 seconds and 60 seconds. Based on the statistical test, it is shown that the chitosan concentration of 1.5% (w/v) with immersion time of 60 seconds and storage time on the 5th day is the most optimum for the brightness level of the grapes because the chitosan layer can close the pores of red grapes so that the respiration process aerobic and CO2 which affect color can be inhibited by chitosan solution. Keywords: Chitosan, edible coating, grape, post harvest, shelf life

Effects of Chitosan-Based Coating and Modified Atmosphere Packaging (MAP) on Browning of Sweet Persimmons (Diospy kakiLinn.f)

2012 ◽  
Vol 557-559 ◽  
pp. 943-946 ◽  
Author(s):  
Zhong Li Jiang ◽  
Ai Li Wang ◽  
Xi Hong Li ◽  
Min Peng Zhu ◽  
Jun Wei Wang
Keyword(s):  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Inhibitory Effect ◽  
Edible Coating ◽  
Modified Atmosphere ◽  
Cinnamon Oil ◽  
Browning Index ◽  
Chitosan Coating ◽  
Mda Content

The present study studied the effect of chitosan coating with antibrowning agents, including naphthylacetate and cinnamon oil, and modified atmosphere packaging (MAP) on browning of sweet persimmons stored at - 0.3 ~ 0 °C for 3 months. The browning on the surface of sweet persimmons was effectively inhibited by chitosan - based coating and MAP treatment. After 3 months’ storage, samples coated + MAP exerted the lowest browning index(BI), polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content, which indicated that the coated + MAP treatment could offer an excellent inhibitory effect on the browning. Both edible coating and MAP treatment cause changes in respiration rate of sweet persimmons. This research could be valuable for the development of application to edible coating and MAP for improving the shelf - life properties of sweet persimmons.

scholarly journals Analysis of chitosan treatment on white and black sweet cherry

2020 ◽  
Author(s):  
Gabor Zsivanovits ◽  
Dida Iserliyska ◽  
Maria Momchilova ◽  
Petya Sabeva ◽  
Zarya Rankova
Keyword(s):  
Weight Loss ◽  
Nutritional Value ◽  
Microbial Contamination ◽  
Sweet Cherry ◽  
Edible Coating ◽  
Chitosan Coating ◽  
Confectionery Products ◽  
Number Of Microorganisms ◽  
Sweet Cherry Cultivars ◽  
Microbiological Properties

AbstractBicolor (Rosaline) and black (Regina) sweet cherry cultivars were treated with chitosan-Ca-lactate and chitosan-alginate solutions. The chitosan coating is biocompatible, nontoxic and possesses antimicrobial activity. The sample series (five replicates of thirty pieces from each variety and each treatment, and a control) were refrigerated at 4 °C for 21 and 28 d, to the end of shelf-life. Physical (visual sorting, weight loss and texture of intact fruit), physicochemical (TSS, antioxidant activity, and pH of the pulp), and microbiological properties (total number of microorganisms, Escherichia coli, fungi and yeasts) were investigated weekly. For the last week only the Regina cultivar had acceptable appearance, the other cultivar was discarded after 21 d. The chitosan-alginate treatment preserved the texture, showed smaller weight loss, higher antioxidant preservation and smaller microbial contamination than the samples with chitosan-Ca-lactate on both cultivars. Based on the results, the edible coating can help to preserve the nutritional value of fresh fruit and this technology can be useful in preparing the ready-to-eat fruit salads or in decoration of confectionery products.

scholarly journals Influence of chitosan edible coating on postharvest qualities of Capsicum annum L. during storage in evaporative cooling system

2019 ◽  
Vol 11 (1) ◽  
pp. 59-66 ◽  
Author(s):  
Charles Oluwaseun Adetunji ◽  
John Olusegun Ojediran ◽  
Juliana Bunmi Adetunji ◽  
Stephen Olumuyiwa Owa
Keyword(s):  
Heterotrophic Bacteria ◽  
Cooling System ◽  
Edible Coating ◽  
Bell Pepper ◽  
Chitosan Coating ◽  
Capsicum Annum ◽  
Permanent Replacement ◽  
Evaporative Cooling System ◽  
Microbial Analysis ◽  
Postharvest Management

Chitosan is a biopolymer edible coating which can act as physical barrierwhen coated on fruits and efficiently alter their internal atmosphere and delay the ripening process. This study evaluates the usage of chitosan (CH) as edible coating to extend the shelf life of green bell pepper. Physiochemical and microbial analysis of the green bell pepper was conducted during evaporative coolant structure storage (ECS). The effect of chitosan coating on green bell pepper significantly delayed a loss in firmness, weight loss, and vitamin C content and inhibited the growth of heterotrophic bacteria, mesophilic bacteria, yeast and mould during the five weeks of storage. On the whole, this study established that edible coating from chitosan could form a natural and permanent replacement to the chemically preservatives used for postharvest management of green bell pepper.

scholarly journals Pengaruh Konsentrasi Kitosan Udang dan Kepiting sebagai Edible Coating terhadap Mutu dan Daya Simpan Tomat Ceri (Solanum lycopersicum var. Cerasiforme)

Vegetalika ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 69
Author(s):  
Anggraeni Marganingsih ◽  
Eka Tarwaca Susila Putra
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Optimum Concentration ◽  
Positive Contribution ◽  
Random Group ◽  
Chitosan Coating ◽  
Several Variables ◽  
Postharvest Management ◽  
Cherry Tomatoes ◽  
Quality And Shelf Life

Cherry tomatoes are one of horticultural comodity which have high prices. Lost of postharvest of cherry tomatoes causing a proper postharvest management. Chitosan is one of method which can be applied and have edible coating character. This study aims to determine better source and optimum concentration of chitosan to mantain quality and make longer shelf life cherry tomatoes fruit. This study held in Sub-Laboratory of Horticulture, Agriculture of Universitas Gadjah Mada on July until August 2019. This study has designed by random group complete design (RCBD) with one factore and three blocks as reiteration. Treatments tested were source and concentration of chitosan. Source of chitosan consists of crab and shrimp with five concentrations which are 1%, 1,5%, 2%, 2,5%, and 3%. Observation were made on several microclimate variables in the laboratory, several variables of fruit quality, and shelf life of cherry tomatoes. Data analyzed by analysis of variance (ANOVA) a 95% confidence level and continued with Honestly Significance Difference (HSD) test if there are significant differences between treatments. The result shows that crab and shrimp application to 3% concentration  have not positive contribution to mantain quality and make longer shelf life cherry tomatoes. Further study is needed with crab and shrimp chitosan coating with more than 3% concentrations.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

TEKNOLOGI PEMANFAATAN LIMBAH KULIT UDANG YANG DIOPTIMALKAN KEGUNAANNYA DALAM BERBAGAI BIDANG

Barometer ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 224-226
Author(s):  
Iyan Iyan ◽  
Dessy Agustina Sari
Keyword(s):  
Edible Coating

Indonesia terkenal dengan hasil maritimnya yang sangat kaya, banyak hasil laut yang bisa dikelola  dalam berbagai bidangnya seperti pangan, kosmetik dan lainnya. Kulit udang di Indonesia sebagai limbah sampingan dari produksi udang baku yang dimanfaatkan dalam aspek kehidupan. Peneliti dalam penelitiannya banyak menggunakan teknologi dan metode untuk mengelola limbah kulit udang yang tidak terpakai yang dijadikan berbagai macam hasil prodak yang bernilai. Kitin dan kitosan yang dimanfaatkan dari limbah kulit udang. Kitin dan kitosan tersebut merupakan polimer alam yang keberadaan di alam sangat melimpah. Kitin dan kitosan dapat dimanfaatkan dalam berbagai bidang misalnya industri, pangan kosmetik, dan kesehatan. Kitosan diperoleh dari mentransformasikan kitin dengan larutan basa konsentrasi tinggi, dari kitosan yang dihasilkan oleh kitin dapat memunsulkan pemanfaatan lain seperti membuat membran ultrafiltrasi untuk penyaring dalm proses pemisahan air, edible coating berperan sebagai lapisan tipis untuk menjaga buah buahan tetap segar, dan glukosamin untuk menjaga kesehatan sendi.

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