Displaying publications 1 - 20 of 26 in total

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  1. Revolutionizing tropical fruits preservation: Emerging edible coating technologies
    Olunusi SO, Ramli NH, Fatmawati A, Ismail AF, Okwuwa CC
    Int J Biol Macromol, 2024 Apr;264(Pt 2):130682.
    PMID: 38460636 DOI: 10.1016/j.ijbiomac.2024.130682
    Tropical fruits, predominantly cultivated in Southeast Asia, are esteemed for their nutritional richness, distinctive taste, aroma, and visual appeal when consumed fresh. However, postharvest challenges have led to substantial global wastage, nearly 50 %. The advent of edible biopolymeric nanoparticles presents a novel solution to preserve the fruits' overall freshness. These nanoparticles, being edible, readily available, biodegradable, antimicrobial, antioxidant, Generally Recognized As Safe (GRAS), and non-toxic, are commonly prepared via ionic gelation owing to the method's physical crosslinking, simplicity, and affordability. The resulting biopolymeric nanoparticles, with or without additives, can be employed in basic formulations or as composite blends with other materials. This study aims to review the capabilities of biopolymeric nanoparticles in enhancing the physical and sensory aspects of tropical fruits, inhibiting microbial growth, and prolonging shelf life. Material selection for formulation is crucial, considering coating materials, the fruit's epidermal properties, internal and external factors. A variety of application techniques are covered such as spraying, and layer-by-layer among others, including their advantages, and disadvantages. Finally, the study addresses safety measures, legislation, current challenges, and industrial perspectives concerning fruit edible coating films.
    Matched MeSH terms: Food Preservation/methods
  2. Fulltext The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review
    Iversen LJL, Rovina K, Vonnie JM, Matanjun P, Erna KH, 'Aqilah NMN, et al.
    Molecules, 2022 Aug 31;27(17).
    PMID: 36080371 DOI: 10.3390/molecules27175604
    Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today's world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products' shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.
    Matched MeSH terms: Food Preservation/methods
  3. Fulltext Effects of foam mat-drying condition on physicochemical and antioxidant properties of instant Physalis angulata L. enriched with Moringa oleifera L. extract
    Widhanti A, Iwansyah AC, Yelliantty, Kurniawan T, Pramareti GMJ, Indriati A, et al.
    An Acad Bras Cienc, 2024;96(suppl 3):e20240006.
    PMID: 39630800 DOI: 10.1590/0001-3765202420240006
    Food drying is still a crucial step in the food manufacturing process for food preservation, and the foam-mat drying method can be utilized to further enhance food preservation. This study aims to develop an instant L. powder enriched with Moringa oleifera L. extract and to evaluate the effect of foam mat drying conditions on physicochemical and antioxidant properties.The experimental design used a factorial completely randomized block design (FCBD), with triplicates. Based on the results showed that the interaction between the different forms of moringa extract, when added, and drying temperature affected color, water activity, bulk density, hygroscopicity, total acid titration, moisture content, ABTS, antioxidant activity and total flavonoid contents (p<0.05) but did not affect solubility, total soluble solids, flow rate, pH, DPPH antioxidant activity and total phenolic contents (p>0.05). Samples dried at a temperature of 70°C (T3), both liquid (F1) and microencapsulated (F2), exhibited the best physicochemical and antioxidant properties. These findings confirmed the suitability of foam mat drying to produce P. angulata instant powder enriched with M. oleifera extract for functional food ingredients.
    Matched MeSH terms: Food Preservation/methods
  4. Long-term frozen storage affects the volatile compound profile, physicochemical and antioxidant content of vacuum-packed Musang King durian fruit
    Sospeter E, Ding P, Fang TH, Misran A, Abas F
    J Food Sci, 2025 Mar;90(3):e70118.
    PMID: 40111020 DOI: 10.1111/1750-3841.70118
    Musang King (MK) durian is a valued Malaysian fruit, marketed at full ripeness for its characteristic sensory profile but has a short shelf life. Frozen storage and vacuum packaging extend its shelf life, yet their effect on quality remains unclear. This study investigated the impact of vacuum packaging on the volatile compounds (VOCs), physicochemical characteristics, and antioxidant content of MK durian fruits stored for 12 months at -20°C using biochemical and physiochemical approaches. Results showed that vacuum packaging and storage duration affect the MK durian VOC profiles. Twenty-seven VOCs were affected by both packaging condition and storage durations and identified as key VOC markers for MK durian storage stability and quality. Ester compounds were significantly reduced by vacuum packaging, while sulfur compounds exhibited a higher steady increase in non-vacuum-packed durian compared to vacuum-packed durian during storage. Additionally, vacuum packaging resulted in higher reducing sugars, b* values, and antioxidant content compared to non-vacuum packaging during fruit storage. In short, vacuum packaging better retains the post-harvest quality of MK durian fruit during long-term frozen storage than non-vacuum packaging.
    Matched MeSH terms: Food Preservation/methods
  5. A critical review on the spray drying of fruit extract: effect of additives on physicochemical properties
    Krishnaiah D, Nithyanandam R, Sarbatly R
    Crit Rev Food Sci Nutr, 2014;54(4):449-73.
    PMID: 24236997 DOI: 10.1080/10408398.2011.587038
    Spray drying accomplishes drying while particles are suspended in the air and is one method in the family of suspended particle processing systems, along with fluid-bed drying, flash drying, spray granulation, spray agglomeration, spray reaction, spray cooling, and spray absorption. This drying process is unique because it involves both particle formation and drying. The present paper reviews spray drying of fruit extracts, such as acai, acerola pomace, gac, mango, orange, cactus pear, opuntia stricta fruit, watermelon, and durian, and the effects of additives on physicochemical properties such as antioxidant activity, total carotenoid content, lycopene and β-carotene content, hygroscopy, moisture content, volatile retention, stickiness, color, solubility, glass transition temperature, bulk density, rehydration, caking, appearance under electron microscopy, and X-ray powder diffraction. The literature clearly demonstrates that the effect of additives and encapsulation play a vital role in determining the physicochemical properties of fruit extract powder. The technical difficulties in spray drying of fruit extracts can be overcome by modifying the spray dryer design. It also reveals that spray drying is a novel technology for converting fruit extract into powder form.
    Matched MeSH terms: Food Preservation/methods*
  6. Effects of temperature on the physicochemical properties and total phenolic content of red and green chilies during postharvest storage
    Mohd Akbar SS, Azmie NAA, Mohd Ali M
    J Food Sci, 2025 Feb;90(2):e70023.
    PMID: 39902949 DOI: 10.1111/1750-3841.70023
    Chilies are usually packed and stored after harvesting for sale, which can result in quality loss and affect the edibility of the product. This study aimed to determine the effect of temperature on the physicochemical properties of red and green chilies during postharvest storage at three different temperatures (0, 5, and 25°C). The physicochemical analysis of chilies was conducted for 9 days to determine color changes, texture, pH, total soluble solids, and total phenolic content (TPC). All test data were statistically analyzed using two-way analysis of variance and Pearson's correlation coefficient to determine the relationship between physicochemical properties and the TPC. The study found that the TPC values decreased significantly at all temperatures for both red and green chilies. At 5°C, the TPC values were 3.42 mg GAE/g extract and 2.23 mg GAE/g extract for red and green chilies, respectively. The red chilies showed the lowest values of texture and TPC at 0°C, indicating poor preservation. The green chilies at 0°C had higher TPC values (4.74 mg GAE/g extract) but suffered from high firmness loss, whereas 25°C led to microbial growth. Therefore, the overall quality and market acceptability of both red and green chilies were ideal at 5°C due to better preservation of physical appearance. In conclusion, the ideal storage condition at 5°C can reduce qualitative and postharvest losses of red and green chilies by maintaining better texture and acceptable TPC values.
    Matched MeSH terms: Food Preservation/methods
  7. Effects of inlet temperature and carrier concentration on spray-dried 'cempedak' (Artocarpus integer) fruit powder and its reconstitution properties
    Pui LP, Karim R, Yusof YA, Wong CW, Ghazali HM
    Acta Sci Pol Technol Aliment, 2021 4 23;20(2):135-148.
    PMID: 33884852 DOI: 10.17306/J.AFS.0801
    BACKGROUND: 'Cempedak' (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable. Powder flow properties are important when considering storage, while its reconstitution characteristics are critical for the consumer to make juice from the product.

    METHODS: The parameters of spray-dried 'cempedak' fruit powder under study include inlet air temperature (140-180°C) and maltodextrin (DE 10) concentrations (5-15% w/w). Response surface methodology involving 14 runs was used to assess the effects of inlet temperature and maltodextrin on the powder flow properties and reconstitution properties of the spray-dried 'cempedak' powder.

    RESULTS: Out of the tested responses, only bulk density, change in cake height ratio, and water solubility index had a high coefficient of determination value. Inlet air temperature was found to be the main parameter to affect the bulk density, caking and water solubility index, when compared to maltodextrin concentration. By setting minimization of caking and maximization of water solubility index as the main determinants, the optimal parameters of 160°C inlet temperature and 15% (w/w) maltodextrin DE10 were generated, with a desirability of 0.697.

    CONCLUSIONS: The powder produced under optimal conditions (160°C and 15% w/w maltodextrin) had a low bulk density (480.01 kg/m3), low caking properties (0.17 change in cake height ratio), and a high solubility index (88.69). This indicates that the powder is stable to be stored (without caking) and will have good reconstitution when added to water.

    Matched MeSH terms: Food Preservation/methods*
  8. Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage
    Sulaiman A, Farid M, Silva FV
    Food Sci Technol Int, 2017 Jun;23(4):293-309.
    PMID: 28595485 DOI: 10.1177/1082013216685485
    Strawberry puree was processed for 15 min using thermal (65 ℃), high-pressure processing (600 MPa, 48 ℃), and ultrasound (24 kHz, 1.3 W/g, 33 ℃). These conditions were selected based on similar polyphenoloxidase inactivation (11%-18%). The specific energies required for the above-mentioned thermal, high-pressure processing, and power ultrasound processes were 240, 291, and 1233 kJ/kg, respectively. Then, the processed strawberry was stored at 3 ℃ and room temperature for 30 days. The constant pH (3.38±0.03) and soluble solids content (9.03 ± 0.25°Brix) during storage indicated a microbiological stability. Polyphenoloxidase did not reactivate during storage. The high-pressure processing and ultrasound treatments retained the antioxidant activity (70%-74%) better than the thermal process (60%), and high-pressure processing was the best treatment after 30 days of ambient storage to preserve antioxidant activity. Puree treated with ultrasound presented more color retention after processing and after ambient storage than the other preservation methods. For the three treatments, the changes of antioxidant activity and total color difference during storage were described by the fractional conversion model with rate constants k ranging between 0.03-0.09 and 0.06-0.22 day - 1, respectively. In resume, high-pressure processing and thermal processes required much less energy than ultrasound for the same polyphenoloxidase inactivation in strawberry. While high-pressure processing retained better the antioxidant activity of the strawberry puree during storage, the ultrasound treatment was better in terms of color retention.
    Matched MeSH terms: Food Preservation/methods
  9. Fulltext Aloe Genus Plants: From Farm to Food Applications and Phytopharmacotherapy
    Salehi B, Albayrak S, Antolak H, Kręgiel D, Pawlikowska E, Sharifi-Rad M, et al.
    Int J Mol Sci, 2018 Sep 19;19(9).
    PMID: 30235891 DOI: 10.3390/ijms19092843
    Aloe genus plants, distributed in Old World, are widely known and have been used for centuries as topical and oral therapeutic agents due to their health, beauty, medicinal, and skin care properties. Among the well-investigated Aloe species are A. arborescens, A. barbadensis, A. ferox, and A. vera. Today, they account among the most economically important medicinal plants and are commonly used in primary health treatment, where they play a pivotal role in the treatment of various types of diseases via the modulation of biochemical and molecular pathways, besides being a rich source of valuable phytochemicals. In the present review, we summarized the recent advances in botany, phytochemical composition, ethnobotanical uses, food preservation, and the preclinical and clinical efficacy of Aloe plants. These data will be helpful to provide future directions for the industrial and medicinal use of Aloe plants.
    Matched MeSH terms: Food Preservation/methods*
  10. Fulltext Evaluation of the safety of domestic food preparation in Malaysia
    Desmarchelier PM, Apiwathnasorn C, Vilainerun D, Watson C, Johari MR, Ahmad Z, et al.
    Bull World Health Organ, 1994;72(6):877-84.
    PMID: 7867133
    Food-handling practices were studied in 119 and 158 households, respectively, in an urban and a rural community in Peninsular Malaysia. Hazard analyses, including microbiological analysis of foods, were carried out in two households in each community and in a house that prepared food for distribution in the urban area. Kitchen hygiene was generally acceptable, although rated "poor" in some instances in the rural area. Food prepared for lunch was usually sufficient for dinner also, the leftover items being stored at ambient temperature until required. In the house that prepared food for distribution, breakfast was prepared during the evening, stored at ambient temperature overnight, and reheated before sale the next morning. There was a local preference for cooking food at temperatures close to boiling point; this reduced the numbers of vegetative cells but not those of spores. In some stored foods the populations of Staphylococcus aureus, Bacillus cereus and mesophilic aerobic bacteria increased, the last-mentioned reaching spoilage levels. Reheating reduced the populations of proliferating bacteria in most foods to acceptable levels but would not have destroyed heat-resistant enterotoxins. Because of their importance in combating acute bacterial foodborne disease, the control of the temperature and time factors during the cooking and storage of food should receive special attention in education on health and food safety.
    Matched MeSH terms: Food Preservation/methods
  11. Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage
    Ali A, Ong MK, Forney CF
    Food Chem, 2014 Jan 1;142:19-26.
    PMID: 24001808 DOI: 10.1016/j.foodchem.2013.07.039
    The objective of this study was to compare the physico-chemical characteristics and antioxidant activity of ozone-treated papaya fruit and untreated fruit. Freshly harvested papaya fruit were exposed continuously to ozone fumigation (0, 1.5, 2.5, 3.5 and 5ppm) for 96h prior to ambient storage at 25±3°C and 70±5% relative humidity (RH) for up to 14days. The fruit exposed to 2.5ppm ozone had higher levels of total soluble solids (25.0%), ascorbic acid content (12.4%), β-carotene content (19.6%), lycopene content (52.1%), and antioxidant activity (30.9%), and also reduced weight loss (11.5%) at day 10 compared to the control. The sensory attributes of papaya treated with 2.5ppm ozone was superior in sweetness and overall acceptability. These results support the application of ozone as a non-thermal and safe food preservation technique for papaya which can benefit both the producers and consumers.
    Matched MeSH terms: Food Preservation/methods*
  12. Oxidative stability of sunflower oil supplemented with medicinal split gill mushroom, Schizophyllum commune Fr.:Fr. extract during accelerated storage
    Yim HS, Chye FY, Heng PY, Ho CW
    Int J Med Mushrooms, 2011;13(4):357-68.
    PMID: 22164766
    The oxidative stability of sunflower oil supplemented with medicinal split gill mushroom, Schizophyllum commune's crude extract (CE), the formic acid (FA) fraction and semipurified subfractions (SF) II and IV were tested, compared to BHA and alpha-tocopherol, by measuring their peroxide value, iodine value, p-anisidine value, thiobarbituric acid-reactive substances, and free fatty acid content. Their total phenolic content (TPC), 2,2-diphenyl-1-picryhydrazyl (DPPH) radical scavenging, and ferric reducing/antioxidant power (FRAP) were also evaluated. FA and CE exhibited highest DPPH* scavenging, while FA and SFIV showed the highest FRAP; TPC was found to be highest in CE, FA, and SFIV. BHA and alpha-tocopherol are more protective in stabilizing the sunflower oil; SFII and SFIV had short-term protective effect in secondary oxidation for 1 year, while CE and FA retarded secondary oxidation and extended the shelf life 1 1/2 years and 2 years, respectively. HPLC-DAD analysis found (+)-catechin in Sch. commune's extracts. Sch. commune's extracts did not show similar retardation of lipid oxidation in sunflower oil as compared to alpha-tocopherol and BHA at the 200 ppm level. However, the higher concentration of Sch. commune's extract that provided the protective effect in stabilizing sunflower oil can be further studied.
    Matched MeSH terms: Food Preservation/methods*
  13. Effect of a novel edible composite coating based on gum arabic and chitosan on biochemical and physiological responses of banana fruits during cold storage
    Maqbool M, Ali A, Alderson PG, Zahid N, Siddiqui Y
    J Agric Food Chem, 2011 May 25;59(10):5474-82.
    PMID: 21476593 DOI: 10.1021/jf200623m
    The composite effects of gum arabic (GA) (5, 10, 15, and 20%) and chitosan (CH) (1.0%) on the biochemical and physiological characteristics of banana fruits stored at 13 ± 1 °C and 80 ± 3% relative humidity (RH) for 28 days and afterward for 5 days at simulated marketing conditions (25 °C, 60% RH) were investigated. Significant (P ≤ 0.05) differences were observed for the entire GA plus CH treatments as compared to the control. However, the results showed that after 33 days of storage, the weight loss and soluble solids concentration of fruits treated with 10% GA plus 1.0% CH composite coating were 24 and 54% lower, whereas fruit firmness, total carbohydrates, and reducing sugars were 31, 59, and 40% higher than the control, respectively. Furthermore, the composite edible coating of 10% GA plus 1.0% CH delayed color development and reduced the rate of respiration and ethylene evolution during storage as compared to the control. Similarly, sensory evaluation results also proved the effectiveness of 10% GA plus 1.0% CH composite coating by maintaining the overall quality of banana fruits. Consequently, the results of scanning electron microscopy also confirmed that the fruits coated with 10% GA plus 1.0% CH composite edible coating had very fewer cracks and showed a smooth surface. These findings suggest that 10% GA plus 1.0% CH as an edible composite coating can be used commercially for extending the storage life of banana fruits for up to 33 days.
    Matched MeSH terms: Food Preservation/methods*
  14. Effects of pH on the functional properties of chicken muscle proteins- modified waxy cornstarch blends
    Zhang Q, Noryati I, Cheng LH
    J Food Sci, 2008 Mar;73(2):E82-7.
    PMID: 18298729 DOI: 10.1111/j.1750-3841.2007.00627.x
    Chicken breast muscle powder (CBMP) and modified waxy cornstarch (MWCS) blends were prepared at different pH conditions (pH 4, 5, 6, 7, 8, and 9). The blends were characterized by light microscopy, frequency sweep, flow analysis, and freeze-thaw stability analysis. Light microscopy showed that the blend structure was coarse at pH conditions close to the isoelectric point of protein and became finer with increasing pH. Frequency sweep demonstrated that the blend was more liquid-like with relatively lower storage (G') and loss (G'') moduli as the pH was increased from pH 4 to pH 9. Flow analysis revealed that thixotropy behavior was evident in samples treated at pHs 4 and 5, whereas antithixotropy was shown by those adjusted to pHs 6, 7, 8, and 9. The CBMP-MWCS blends were found to show better freeze-thaw stability at pH 8 that could be attributed to the formation of a highly interactive network structure of CBMP and MWCS.
    Matched MeSH terms: Food Preservation/methods*
  15. Investigating the biometric and physicochemical characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei): a comparative approach
    Okpala CO, Bono G
    J Sci Food Agric, 2016 Mar 15;96(4):1231-40.
    PMID: 25866918 DOI: 10.1002/jsfa.7211
    The practicality of biometrics of seafood cannot be overemphasized, particularly for competent authorities of the shrimp industry. However, there is a paucity of relevant literature on the relationship between biometric and physicochemical indices of freshly harvested shrimp. This work therefore investigated the relationship between biometric (standard length (SL), total weight (TW) and condition factor (CF)) and physicochemical (moisture content, pH, titratable acidity, water activity, water retention index, colour values and fracturability) characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei) obtained from three different farms. The relationships between these parameters were determined using correlation and regression analyses.
    Matched MeSH terms: Food Preservation/methods
  16. Novel approaches to purifying bacteriocin: A review
    Jamaluddin N, Stuckey DC, Ariff AB, Faizal Wong FW
    Crit Rev Food Sci Nutr, 2018;58(14):2453-2465.
    PMID: 28609113 DOI: 10.1080/10408398.2017.1328658
    Bacteriocin is a proteinaceous biomolecule produced by bacteria (both Gram-positive and Gram-negative) that exhibits antimicrobial activity against closely related species, and food-borne pathogens. It has recently gained importance and attracted the attention of several researchers looking to produce it from various substrates and bacterial strains. This ushers in a new era of food preservation where the use of bacteriocin in food products will be an alternative to chemical preservatives, and heat treatment which are understood to cause unwanted side effects, and reduce sensory and nutritional quality. However, this new market depends on the success of novel downstream separation schemes from various types of crude feedstocks which are both effective and economic. This review focuses on the downstream separation of bacteriocin from various sources using both conventional and novel techniques. Finally, recommendations for future interesting areas of research that need to be pursued are highlighted.
    Matched MeSH terms: Food Preservation/methods*
  17. Stability evaluation of quality parameters for palm oil products at low temperature storage
    Ramli NAS, Mohd Noor MA, Musa H, Ghazali R
    J Sci Food Agric, 2018 Jul;98(9):3351-3362.
    PMID: 29250790 DOI: 10.1002/jsfa.8839
    BACKGROUND: Palm oil is one of the major oils and fats produced and traded worldwide. The value of palm oil products is mainly influenced by their quality. According to ISO 17025:2005, accredited laboratories require a quality control procedure with respect to monitoring the validity of tests for determination of quality parameters. This includes the regular use of internal quality control using secondary reference materials. Unfortunately, palm oil reference materials are not currently available. To establish internal quality control samples, the stability of quality parameters needs to be evaluated.

    RESULTS: In the present study, the stability of quality parameters for palm oil products was examined over 10 months at low temperature storage (6 ± 2 °C). The palm oil products tested included crude palm oil (CPO); refined, bleached and deodorized (RBD) palm oil (RBDPO); RBD palm olein (RBDPOo); and RBD palm stearin (RBDPS). The quality parameters of the oils [i.e. moisture content, free fatty acid content (FFA), iodine value (IV), fatty acids composition (FAC) and slip melting point (SMP)] were determined prior to and throughout the storage period. The moisture, FFA, IV, FAC and SMP for palm oil products changed significantly (P  0.05). The stability study indicated that the quality of the palm oil products was stable within the specified limits throughout the storage period at low temperature.

    CONCLUSION: The storage conditions preserved the quality of palm oil products throughout the storage period. These findings qualify the use of the palm oil products CPO, RBDPO, RBDPOo and RBDPS as control samples in the validation of test results. © 2017 Society of Chemical Industry.

    Matched MeSH terms: Food Preservation/methods*
  18. Enhancing refrigerated chicken breasts preservation: Novel composite hydrogels incorporated with antimicrobial peptides, bacterial cellulose, and polyvinyl alcohol
    Si S, Huang X, Wang Q, Manickam S, Zhao D, Liu Y
    Int J Biol Macromol, 2024 Nov;281(Pt 4):136505.
    PMID: 39395516 DOI: 10.1016/j.ijbiomac.2024.136505
    Microbial contamination annually leads to substantial food resource loss. Effective food packaging can mitigate food contamination and waste, yet conventional materials such as plastics often lack bacteriostatic activity. This study aimed to synthesise FengycinA-M3@bacterial cellulose@polyvinyl alcohol composite hydrogels via dual cross-linking with hydrogen and borate bonding, with the goal of enhancing antibacterial properties and prolonging the preservation period of refrigerated chicken breast. The composite hydrogel was subjected to comprehensive characterisation for structural, mechanical, water absorption, slow peptide release, antimicrobial capacity, biocompatibility, and chicken breast freshness preservation. The results showed that the composite hydrogel had a porous network structure and excellent gel elasticity and biocompatibility. It was effective in inhibiting Staphylococcus aureus and Escherichia coli, and prolonged the storage time of frozen chicken breast for up to 12 days. These findings emphasise the potential of hydrogel food packaging to prolong storage periods and its suitability for food industry applications due to ease of manufacture.
    Matched MeSH terms: Food Preservation/methods
  19. A comparison between ice and salt storages on bacteriological quality of Asian seabass (Lates calcarifer)
    Rahman MM, Nasrun M, Hossain MY, Aa'zamuddin M
    Pak J Biol Sci, 2012 Jun 15;15(12):583-8.
    PMID: 24191620
    The study compares the bacteriological quality on Asian seabass (Lates calcarifer) between ice and salt storage methods. The main objectives of the study were to identify different bacteria constituents and quantitative bacterial load in Asian seabass when preserved with ice and sea salt. For the purpose of this study, Asian seabass was stored in two different conditions of ice-chilled and salted for 2 days. All fish samples were analyzed by performing bacteriological analysis and the isolated bacteria were identified by using API identification system. In case of the quantity of bacteria in the flesh, Chilling and salting had no significant difference to the quantity of bacteria on fish flesh. As for the skin, salt-preserved fish showed higher quantity of bacteria than ice-preserved fish. Acinetobacter baumannii and Pseudomonas fluorescens had been identified from skin sample of ice-chilled fish. Besides P. fluorescens and A. baumannii other isolates identified include Vibrio and Myxobacteria. All bacteria were cocci-shaped except a few bacilli. In term of bacteria number and morphological characteristics, ice-chilled preserved fish was better than salt preserved fish. Overall, less number of bacteria was observed in both ice-chilled and sea salt preserved fish. The result of this study indicated that the quick preservation is a very important factor to control bacterial load in the preserved fish.
    Matched MeSH terms: Food Preservation/methods*
  20. Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)
    Reihani SF, Tan TC, Huda N, Easa AM
    Food Chem, 2014 Jul 15;155:17-23.
    PMID: 24594148 DOI: 10.1016/j.foodchem.2014.01.027
    In Malaysia, fresh ulam raja leaves (Cosmos caudatus) are eaten raw with rice. In this study, beef patties incorporated with extracts of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500 mg/kg were stored at -18°C for up to 10 weeks. Lipid oxidation, cooking yield, physicochemical properties, textural properties, proximate composition and sensory characteristics of the beef patties were compared between those incorporated with UREX, GTE and the control (pure beef patty). Incorporation of UREX or GTE at 500 mg/kg into beef patties reduced the extent of lipid oxidation significantly (P<0.05). UREX showed a strong lipid oxidation inhibitory effect, comparable with GTE. In addition, a significant improvement (P<0.05) in cooking yield and textural properties was also recorded. However, incorporation of UREX and GTE into beef patties showed no significant influence (P>0.05) on the colour, pH, proximate composition and overall sensory acceptability of the patties.
    Matched MeSH terms: Food Preservation/methods*
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