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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
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
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
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
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*
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
Fulltext Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage

Koh PC, Noranizan MA, Karim R, Nur Hanani ZA, Yusof NL

J Food Sci Technol, 2020 Jun;57(6):2206-2221.
PMID: 32431347 DOI: 10.1007/s13197-020-04257-0

This study was to investigate the effects of optimised alginate coating combined with repetitive pulsed light (RPL) on cell wall composition of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J cm-2 at every 48 h up to 26 days) during storage of 36 days. Cell wall composition of fresh-cut cantaloupes was determined at every 12 days while microscopic analysis was conducted on day 2 and day 36. Alginate was effective in maintaining high pectin fractions of fresh-cut cantaloupes while RPL showed greater contribution in maintaining hemicellulose fraction. However, the combination of alginate and RPL was the most effective treatment to maintain the overall cell wall fractions that contributed to the cell wall integrity of fresh-cut cantaloupes during storage. The alginate + RPL samples also had the greatest cell turgidity and shape with well-defined cell walls at the end of storage.

Matched MeSH terms: Food Preservation
Hot air treatment reduces postharvest decay in Chinese bayberries during storage by affecting fungal community composition

Dai K, Han P, Zou X, Jiang S, Xu F, Wang H, et al.

Food Res Int, 2021 02;140:110021.
PMID: 33648251 DOI: 10.1016/j.foodres.2020.110021

Chinese bayberry fruit were treated with hot air (HA) at 48 ℃ for 3 h and then stored at 4 ℃ for 15 d. Changes in fungal communities were analyzed by high-throughput sequencing (HTS), and decay and fruit quality were monitored during storage. The results showed that HA treatment effectively maintains fruit quality and the richness and diversity of fungal communities. Heat treatment inhibited decay development and reduced the growth of fungi in the genera Botryotinia spp., Davidiella spp., Hanseniaspora spp., and Candida spp. Canonical correspondence analysis further revealed that Botryotinia spp. and Davidiella spp. were positively correlated with fruit decay and weight loss. FUNGuild analysis demonstrated that HA-treated bayberries had a lower relative abundance within the plant pathogen guild, but higher relative abundance within the endophyte guild. The results suggest that HA treatment reduces pathogens by favoring the increase of endophytes, providing new insight into the decay development and quality changes during the storage of postharvest Chinese bayberries.

Matched MeSH terms: Food Preservation
Fulltext Effect of selected high pressure processing parameters on the sensory attributes and shelf life of jackfruit (Artocarpus heterophyllus L.) bulb packed using different packaging materials

Ng, S. K., Tan, T. B., Tan, P. F., Chong, G. H., Tan, C. P.

International Food Research Journal, 2020;27(4):675-682.
MyJurnal

The effect of selected high pressure processing (HPP) parameters on the sensory attributes and
shelf life of jackfruit bulb packed using vacuum skin (VS) and vacuum nylon (VN) packaging
was studied. The samples were stored at chilled temperature (4°C) for shelf life study. HPP
significantly (p < 0.05) increased the shelf life of VS- and VP-packed jackfruit bulbs to 60 d
during chilled storage. In terms of colour stability during storage, both VS- and VP-packed
HP-treated jackfruit bulbs exhibited no significant differences (p > 0.05) in L*, a*, and b*
values. Also, the VS- and VP-packed HP-treated samples exhibited no significant differences
(p > 0.05) in terms of texture. However, the sensory evaluation carried out among 48 panellists
showed that there were significant differences (p < 0.05) between the untreated and HP-treated jackfruit bulbs. The aforementioned results had proven that HPP treatment of 500 MPa for
5 min could successfully extend the shelf life and retain the physicochemical properties of
jackfruit bulbs, regardless of the types of packaging used.

Matched MeSH terms: Food Preservation
Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables

Jafarzadeh S, Mohammadi Nafchi A, Salehabadi A, Oladzad-Abbasabadi N, Jafari SM

Adv Colloid Interface Sci, 2021 May;291:102405.
PMID: 33819726 DOI: 10.1016/j.cis.2021.102405

New packaging materials are an emerging field in the food industry. Poor thermal, mechanical, chemical, and physical properties of biopolymers, and also their inherent permeability to gases and vapor have increased this interest. Biopolymeric materials (matrix) require fillers, which can react/interact with available matrix in order to provide new formulations with improved properties. Many studies have shown the potential use of metal nanoparticles in biopolymeric packaging and edible coatings for improving their properties. The current review summarizes the characterization of bio-nanocomposite films and edible coatings incorporated with metal nanoparticles on the shelf life and quality of tropical fruits, berries, climacteric/non-climacteric fruits and vegetables. It also provides a brief description of some advantages of bio-nanocomposite films and edible coatings applied to fruits and vegetables such as decreasing the color changes, respiration rate, weight loss and extended shelf life, delaying ripening and being environmentally friendly. The results of recent reports provide a better understanding of the impact of metal nanoparticles incorporated in biopolymers on the shelf life and the quality of fruits and vegetables.

Matched MeSH terms: Food Preservation
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
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*
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
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*
Fulltext Ozone application in fresh fruits and vegetables

Khawarizmi Mohd Aziz, Ding, Phebe

The Pertanika Journal of Scholarly Research Reviews, 2018;4(2):29-35.
MyJurnal

The demand of fruits and vegetables across the world had increased throughout the years which urge the need to have better and proper way to increase produce safety, quality and postharvest life. Traditionally pesticides or other chemicals had been used to encounter microbes related to postharvest diseases. Over time, consumers are concern towards health effect of consuming those produce treated with chemicals. Ozone is one of the approach that provide both of the needs to deal with pathogenic microbes and also give no harmful residue throughout the process. Several reports had proven that ozone can almost kill or inhibit all pathogenic microbes on treated commodity which promote higher quality and postharvest life during storage. This review focus and summarise the use of ozone in the form of aqueous and gaseous towards fresh produces, its benefits and also the precaution during ozone application.

Matched MeSH terms: Food Preservation
Enhancing food preservation with postbiotic metabolites γ-aminobutyric acid (GABA) and bacteriocin-like inhibitory substances (BLIS) produced by Lactobacillus brevis C23 co-cultures in plant-based medium

Chuah WW, Tan JS, Hazwani Oslan SN, Bothi Raja P

Prep Biochem Biotechnol, 2024 Apr;54(4):514-525.
PMID: 37694843 DOI: 10.1080/10826068.2023.2252047

Lactic acid bacteria (LAB) can produce γ-aminobutyric acid (GABA) with antioxidant properties and sedative effects when it binds to the GABA receptor in the human brain. LAB can also produce bacteriocin-like inhibitory substances (BLIS) with antimicrobial capabilities during carbohydrate fermentation. GABA and BLIS are natural compounds with potential health benefits and food preservation properties. Lactobacillus brevis C23 was co-cultured with three different LABs as inducers, which produced the highest GABA content and BLIS activity. They were cultured in various plant-based media to obtain an edible and better-tasting final product over commercially available media like MRS broth. A coconut-based medium with additives was optimized using response surface methodology (RSM) to increase GABA and BLIS production. The optimized medium for maximum GABA production (3.22 ± 0.01 mg/mL) and BLIS activity (84.40 ± 0.44%) was a 5.5% coconut medium containing 0.23% glucose, 1.44% Tween 20, 0.48% L-glutamic acid, and 0.02% pyridoxine. Due to the presence of GABA, the cell-free supernatant (CFS) as a postbiotic showed higher antioxidant activity than other food preservatives like nisin and potassium sorbate. Finally, microbiological tests on food samples showed that the postbiotic was more effective than other preservatives at combating the growth of LAB, molds and coliform bacteria, making it a possible food preservative.

Matched MeSH terms: Food Preservation
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/instrumentation; Food Preservation/methods*
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*
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*
Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets

Azlin-Hasim S, Cruz-Romero MC, Morris MA, Cummins E, Kerry JP

Food Sci Technol Int, 2018 Dec;24(8):688-698.
PMID: 30044138 DOI: 10.1177/1082013218789224

Antimicrobial coated films were produced by an innovative method that allowed surface modification of commercial low-density polyethylene films so that well-defined antimicrobial surfaces could be prepared. A Pluronic™ surfactant and a polystyrene-polyethylene oxide block copolymer were employed to develop modified materials. The Pluronic™ surfactant provided a more readily functionalised film surface, while block copolymer provided a reactive interface which was important in providing a route to silver nanoparticles that were well adhered to the surface. Antimicrobial films containing silver were manufactured using a spray coater and the amount of silver used for coating purposes varied by the concentration of the silver precursor (silver nitrate) or the number of silver coatings applied. Potential antimicrobial activity of manufactured silver-coated low-density polyethylene films was tested against Pseudomonas fluorescens, Staphylococcus aureus and microflora isolated from raw chicken. The microbiological and physicochemical quality of chicken breast fillets wrapped with silver-coated low-density polyethylene films followed by vacuum skin packaging was also assessed during storage. Antimicrobial activity of developed silver-coated low-density polyethylene films was dependent ( p food applications.

Matched MeSH terms: Food Preservation*

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