Nowadays, the consumption of food products containing probiotics, has increased worldwide due to concerns regarding healthy diet and wellbeing. This trend has received a lot of attention from the food industries, aiming to produce novel probiotic foods, and from researchers, to improve the existing methodologies for probiotic delivery or to develop and investigate new possible applications. In ...

The increased health consciousness of consumers, diminished food preparation times, and increased purchasing power have recently combined to increase the demand for minimally processed fruits and vegetables. Minimal or light processing of fruits and vegetables describes processing steps such as trimming, peeling, sectioning, slicing, and coring. According to some reports, 25% to 80% of harveste...

ABSTRACT: Edible coatings made from whey protein concentrate (WPC) and gellan gum (G) were investigated for their capacity to preserve the quality of Malus domestica cv Golab apples. WPC and gellan gum coatings at different concentrations plasticized with glycerol (Gly) were tested. Postharvest storage quality condition testes included weight loss, color and texture changes, titratable acidity ...

Post-coating of biodegradable polylactides (PLA)/polyethylene glycol (PEG) microspheres with a gelatin film produced by dipping the microspheres into a gelatin solution to reduce the initial drug release burst was investigated. Biodegradable block PLA/PEG microspheres, prepared by w/o emulsion/solvent evaporation, showed that the hydrophilic segment PEG protruded to the sphere surface. However,...

Edible coating extends the life span of fresh fruits and vegetables. It is used to preserve food prevent spoilage stored at room temperature. Preservative effect gelatin coatings on preservation carrots was analyzed. Gelatin prepared in four concentrations (0.5 g/ml, 1.0 1.5 g/ml 2.0 g/ml). applied using dipping technique allowed dry before storage sterile containers. Physiochemical parameters,...

In the present work, the immobilization of gelatin as biopolymer on two types of implantable biomaterials, polyimide and titanium, was compared. Both materials are known for their biocompatibility while lacking cell-interactive behavior. For both materials, a pre-functionalization step was required to enable gelatin immobilization. For the polyimide foils, a reactive succinimidyl ester was intr...

Button mushrooms are considered one of the most sensitive agricultural products due to mechanical damages that can significantly decrease their quality and color. Our study aimed evaluate effect aloe vera gelatin edible coatings containing Shirazi thyme essential oil nanoemulsion on shelf life, enzymatic browning, physicochemical, microbiological, textural, sensorial properties a button mushroo...

Gelatin isolated from limed split wastes can be a high value product due to its special characteristics and has many potential future applications in Food, functional additives, Food and pharmaceutical industries. Concentrations of sodium hydroxide, sulfuric and acetic acids used in processing gelatin from Narrow barred, Carcharhinus Leucas, Siganus Sutor and Indo Pacific king mackerel skins af...

Gelatin is a natural biocompatible, nontoxic, edible and an inexpensive molecule. These properties result in its wide applications and recently it has been used for the delivery of the gene therapeutic entities such as plasmid DNA and paclitaxel drug based delivery for the various types of Cancer cells including Bladder cancer cells and prostate cancer cells. Generally, gelatin nanoparticles ca...

Abstract This study was conducted to determine the effect of gelatin reology on mechanical, physical and morphological properties gelatin-based edible films. The aim this better understand variation viscosity structural behaviour films in presence glycerol sorbitol plasticizers. Gelatin-based were casted by using gelatins different viscosities as 2.5, 3.0 3.5 centipoise with plasticisers sorbit...