scholarly journals Poly-l-lysine/Sodium Alginate Coating Loading Nanosilver for Improving the Antibacterial Effect and Inducing Mineralization of Dental Implants

ACS Omega ◽  
2020 ◽  
Vol 5 (18) ◽  
pp. 10562-10571
Author(s):  
Chuchu Guo ◽  
Wendi Cui ◽  
Xiaowei Wang ◽  
Xiaoxuan Lu ◽  
Lulu Zhang ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Dental Implants ◽  
Antibacterial Effect ◽  
Alginate Coating ◽  
Sodium Alginate Coating

Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas ) Fillets

2018 ◽  
Vol 83 (6) ◽  
pp. 1695-1700 ◽  
Author(s):  
Xiaobao Nie ◽  
Lihong Wang ◽  
Qi Wang ◽  
Jilin Lei ◽  
Wanshu Hong ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Sea Bass ◽  
Tea Polyphenols ◽  
Alginate Coating ◽  
Sodium Alginate Coating ◽  
Japanese Sea Bass

scholarly journals Evaluation of Postharvest Shelf Life and Quality of Lemon Treated with Different Coatings during Storage

2020 ◽  
Author(s):  
Proma Sen ◽  
Kazi N.S. Rafi ◽  
Zia Uddin ◽  
M. G. Aziz
Keyword(s):  
Shelf Life ◽  
Sodium Alginate ◽  
Quality Parameters ◽  
Postharvest Quality ◽  
Mustard Oil ◽  
Juice Yield ◽  
Fruit Decay ◽  
Alginate Coating ◽  
Sodium Alginate Coating

The effect of edible coatings such as mustard, olive and soybean oils with 1.5% (w/v) sodium alginate (C6H7NaO6)n on the postharvest shelf life and the quality of Jara Lebu (Citrus medica) in 1.5% perforated LDP (low density polythene) bags at 30-32°C and 80-85% relative humidity were evaluated. The changes of physico-chemical attributes like percent weight loss, percent juice yield, pH, Total Soluble Solids (TSS), percent fruit decay, acidity and vitamin C were observed for 18 days of storage. After observing results we found that in controlling percent weight loss, percent juice yield, percent fruit decay, pH and TSS, mustard oil +1.5% sodium alginate coatings showed the best results whereas soybean oil with 1.5% sodium alginate coating showed reverse results. Concerning to the results of preserving acidity and vitamin C, the 1.5% sodium alginate and the mustard oil with 1.5% sodium alginate were found as the most effective coatings on the other hand olive oil plus 1.5% sodium alginate coatings showed slight efficiency in controlling the postharvest quality loss. Though the coating of lemon with mustard oil +1.5% sodium alginate and only 1.5% sodium alginate showed significantly better results with respect to sensory evaluation, the former one eventually performed the best in retaining most of the quality parameters of the samples. This study clearly indicates that mustard oil with 1.5% sodium alginate coating can be used as the best edible coating for preserving almost all the postharvest quality parameters as well as extending the shelf life of Jara Lebu.

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