most consumers prefer natural coatings to the chemical ones to act as an enhancement of storage quality of fruits. in this research, quality of thomson oranges coated with chitosan-clay nano composite edible coating plus fungicide-wax chemical coating was compared with a non-coated sample during storage for a period of 3 months through a factorial design (3×4). orange samples were kept in a col...

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 coat...

In recent years; the increased demand of fresh foods led to the search and finding new method which ensures to keep foods, with freshness and high quality [1]. Increasing consumer demand for extended plant material storage duration has mobilized the food industry to search for methods to maintain raw material quality and protection of a wide group of food products [2]. All fruits and vegetables...

Maintaining optimum quality and eliminating dates of contamination, cleanup and packaging to extend the shelf life is one of the country's priorities and policies. Edible coatings with vegetable oils are one way to prevent the growth of microorganisms. In this study, the influence of the coating with natural zein and chitosan polymers along with the essential oil of Roman anise on the microbial...

Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can...

UNLABELLED Chitosan is a biopolymer obtained by N-deacetylation of chitin, produced from shellfish waste, which may be employed to elaborate edible films or coatings to enhance shelf life of food products. This study was conducted to evaluate the effect of different concentrations of nanofiller (cellulose nanofibers, CNF) and plasticizer (glycerol) on tensile properties (tensile strength-TS, el...

Edible films and coatings have emerged as an alternative packaging in food applications and have received much attention due to their advantages. The incorporation of essential oils in film matrices to give antimicrobial properties had been observed recently, and could be used as promising preservation technology. In this study, cassava starch-based edible coating incorporated with lemongrass e...

The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-convent...

oxidative and microbiological degradations are the main factors that determine the quality of food and the shelf life. color and moisture stability are important quality attributes that contribute to meat shelf life, salability and consumer acceptability. there is currently considerable interest in edible films coatings and natural antioxidants because of their potential to improve the quality ...