Objective(s): Nanocomposite active packaging systems were used to prepare antimicrobial and antifungal properties. This study was to investigate the physical and antimicrobial activity of prepared films against three types of aflatoxin producing fungi Aspergillus Flavus. Material and methods: For investigating the effect of antibacterial nano-covers, the direct contact of 0, 1%, 3% and 5%...

One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches f...

In recent years, the use of edible coatings as a carrier of food additives and antimicrobial compounds in fishery products has been considered. This study was carried out to evaluate the effects of 2% chitosan coating singly or combined with 0.1% grape seed extract (GSE) on microbial (mesophilic and psychrophilic count), chemical (TBA, pH and PV) and sensorial properties of rainbow trout fillet...

Abstract—Psyllium gum alone and in combination with sunflower oil was investigated as a possible alternative edible coating for improvement of quality and shelf life of fresh-cut papaya. Different concentrations including 0.5, 1 and 1.5 percent of psyllium gum were used for coating of fresh-cut papaya. In some samples, refined sunflower oil was used as a lipid component to increase the effectiv...

Shelf life extension of Ricotta cheese was evaluated at 4 degrees C upon the use of edible coatings made of galactomannans from Gleditsia triacanthos incorporating nisin against Listeria monocytogenes. Three different treatments were tested in cheese: samples without coating; samples with coating without nisin; and samples with coating containing 50 IU x g(-1) of nisin. To test the effectivenes...

introduction: raisin is a principal traditional export product of iran and has a special position in the foreign trade of the country.during storage, the product turns sticky and hard due to exudates syrup and moisture loss. to solve this problem, the application of edible coating would be an appropriatesolution. edible coating may enhance the boundary layer resistance resulting to the enhanced...

in this study, the effect of edible coating and osmotic dehydration, as pre-treatments before drying of cucurbit, were investigated. cucurbit samples were cut spirally and coated by carboxy methyl cellulose (cmc) 1% and ascorbic acid 0.1% solutions and then processed by osmotic dehydration. proportion of sample to solution was 1:10 and the solution containing sucrose %45, salt%25 and citric aci...

Introduction: Essential oils are used as flavoring agents in various foods. Layer-by-Layer (LBL) technique is a method in which the material is dipped into a series of different solutions containing oppositely charged polyelectrolytes. The aim of this study is to investigate the effectiveness of a multilayered edible coating with an antimicrobial compound (Lemon and Peppermint) in enhancing the...

The work studied weight losses of harvested strawberries provided with protective edible coating. Coatings were produced by dipping strawberries in 50 % (w/w) starch-protein hydrolysate of Amaranth flour. Tests investigated influence of added glycerol (10 or 30 %) and dialdehyde starch (1 or 4 %) on barrier properties. A protective film was produced on the strawberries after drying 5 min. at 23...