Edible coatings and lipid oxidation data in walnuts.
Ontology highlight
ABSTRACT:
SUBMITTER: Caballero E
PROVIDER: S-EPMC8397896 | biostudies-literature |
REPOSITORIES: biostudies-literature
Similar Datasets
Project description:Solar drying is a sustainable process that may impact the quality of dried food. This is because, pigments contained in food are sensitive to sunlight, and exposure to ultraviolet radiation can affect them. We applied biopolymer-based coatings on strawberry, from hydro-colloidal solutions of Opuntia ficus indica-mucilage, fenugreek, xanthan gum, gum Arabic, and guar gum to evaluate their potential use as UV filters for solar drying of food. Thermal properties and the optical transmittance, absorbance and reflectance of the coatings were measured to assess their influence on food-sunlight interaction. During the drying experiments, the moisture content, total anthocyanins (TA), and total phenolic compounds (TPC) were measured. Optical and thermal properties are influenced by the biopolymer-based coatings. Also, the optical properties are influenced by the coating thickness. The differences in optical and thermal properties influence the drying process. Differences exist in the drying rate for strawberry slices with coating, compared with those without the coatings. In general, the TA and TPC content in the product are better preserved under solar drying than in control experiments done in a drying oven. A partial transmittance of solar UV radiation is recommended to obtain increased TA and TPC contents in the dried product.
| S-EPMC8115689 | biostudies-literature
Project description:In this study, we aimed to investigate the effect of edible coatings and cold storage conditions on the skin color of red potatoes (Ciklamen and Modoc) stored for six months at 4 ± 2 °C and 90 ± 5% relative humidity (RH). The four different formulations used were sodium alginate (F1), sodium alginate and potato starch (F2), zein and chitosan (F3), and chitosan, sodium alginate and potato starch (F4), in addition to the control treatment with distilled water. The treated samples were assessed periodically during six months of storage for changes in color, levels of reducing sugars, total phenolics and sensory qualities. The results indicated that the treatment with edible coatings significantly enhanced the chroma value of skin color, especially F1 and F2 formulations. However, these coatings instilled a limited effect on the level of reducing sugars. Moreover, F1 and F4 formulations exerted a significant effect (p < 0.05) on anthocyanin content examined after three months of storage. Alginate-based edible coatings significantly improved sensory evaluation, especially in terms of the color, gloss, and general acceptability of red skin potatoes.
| S-EPMC8307985 | biostudies-literature
Project description:Paipa cheese is the only Colombian semi-ripened cheese with protected geographical indication. In the current work, the effect of applying starch coatings carrying carvacrol on Paipa cheeses was analyzed. Coatings were prepared based on blends of potato starch (2 g/100 g), carvacrol (0.1 g/100 g), polysorbate 80, glycerol, and water and applied to the cheese's surface by brushing. Uncoated cheeses were also analyzed for comparison. Moreover, films were prepared and characterized in terms of their moisture content, water vapor permeability, mechanical properties, transparency, water solubility, swelling (%), and antioxidant activity. Carvacrol/starch films showed a slight decrease in their water solubility and Young's modulus, while not significant changes were observed in water vapor permeability, moisture content, transparency, and swelling behavior, in comparison with the starch films. After application on the Paipa cheeses, the carvacrol/starch coatings enhanced the brightness of the cheeses without causing significant changes in water activity, moisture content, color attributes, and mesophilic aerobic bacteria and molds/yeasts count. Moreover, edible coatings have a significant effect on the hardness, the gumminess, the springiness, and the chewiness of the Paipa cheese. Coated cheeses were better preserved at day 60 of storage because they did not show changes in their lightness, hardness, and springiness.
| S-EPMC8347108 | biostudies-literature
Project description:Chitosan-based edible coatings represent an eco-friendly and biologically safe preservative tool to reduce qualitative decay of fresh and ready-to-eat fruits during post-harvest life due to their lack of toxicity, biodegradability, film-forming properties, and antimicrobial actions. Chitosan-based coatings modulate or control oxidative stress maintaining in different manner the appropriate balance of reactive oxygen species (ROS) in fruit cells, by the interplay of pathways and enzymes involved in ROS production and the scavenging mechanisms which essentially constitute the basic ROS cycle. This review is carried out with the aim to provide comprehensive and updated over-view of the state of the art related to the effects of chitosan-based edible coatings on anti-oxidant systems, enzymatic and non-enzymatic, evaluating the induced oxidative damages during storage in whole and ready-to-eat fruits. All these aspects are broadly reviewed in this review, with particular emphasis on the literature published during the last five years.
| S-EPMC7961546 | biostudies-literature
Project description:Polymeric coatings are commonly applied to impart functionality and colloidal stability to engineered nanoparticles. In natural environments, transformations of the coating can modify the particle transport behavior, but the mechanisms and outcomes of these transformations have not yet been thoroughly evaluated. This study investigates the photo-transformations of polyvinylpyrrolidone (PVP) coatings on gold nanoparticles (AuNPs) under ultraviolet (UV) irradiation, representing light exposure in surface waters or other sunlit environments, and the impact on the AuNP colloidal stability. Multiple orthogonal characterization methods were applied to interrogate UV-induced transformations and their consequences. Rapid oxidation of the PVP coating occurred upon UV exposure. The transformed PVP largely persisted on the AuNP surface, albeit in a collapsed polymer layer around the AuNP surface. This transformation resulted in drastically diminished colloidal stability of the AuNPs, consistent with loss of steric stabilization. While the residual coating modified the interaction of the AuNPs with calcium counterions, it did not prevent subsequent stabilization by humic acid. This study demonstrates the importance of both chemical and physical coating transformations on nanoparticles, and hence the need for orthogonal and complementary characterization methods to fully characterize the coating transformations. Finally, the specific transformations of the PVP-coated AuNPs investigated here are discussed more broadly with respect to generalizability to other polymer-coated NPs and the implications for their fate in sunlit or other reactive environments.
| S-EPMC6508591 | biostudies-literature
Project description:The aims of the study were to develop and apply alginate and pectin-based edible coatings on minimally processed mango (Mangifera indica L.) variety 'Espada'. A full experimental design was performed using alginate, pectin and glycerol concentrations as independent variables and total soluble solids as response variable. Minimally processed mango was immersed in each film forming solution, calcium chloride and glycerol solutions pretreated with 1% (w/v) solution of ascorbic acid, dried at 25?±?2 °C for 24 h and then refrigerated at 8?±?1 °C for 14 d. Based on the results of the experimental design, the following formulations were evaluated: 2% (w/v) alginate/3% (w/v) pectin (with and without glycerol) and 3% (w/v) alginate/0.5% (w/v) pectin (with and without glycerol). Fruits coated with biopolymers had lower total soluble solids content and titratable acidity compared to the control group. The formulation containing 2% (w/v) alginate, 3% (w/v) pectin and 5.5% (w/v) glycerol showed the best performance for long-term refrigerated storage of minimally processed mango for a period of 16 d.
| S-EPMC6233448 | biostudies-literature
Project description:Edible coatings have attracted significant interest in maintaining quality and improving the shelf life of fresh fruit and vegetables. This study aimed to improve tomato storability by using edible coatings, based on alginate cross-linked with calcium chloride, and containing an oregano essential oil (OEO) nanoemulsion as a natural antimicrobial. The coating formulations were preliminary optimized in terms of alginate and calcium chloride concentrations, using response surface methodology, to obtain a thin (~5 µm) and uniform layer on the tomatoes surface. The optimized coating (prepared using sequential dipping in a 0.5% w/w sodium alginate solution and in a 2.0% w/w calcium chloride solution) was enriched by incorporating an OEO nanoemulsion, formulated with lecithin as a natural emulsifier, at an OEO concentration of 0.17% w/w in the alginate solution. The nanoemulsion did not significantly affect the coating thickness and uniformity but improved the wettability of the tomato skin. More specifically, the alginate-based edible coatings exhibited a strong interaction with the hydrophobic tomato skin surface (higher than water), promoting surface adhesion. The addition of OEO nanoemulsion in the coating, by providing more hydrophobic sites, further improved the wetting capability and adhesion of the coating solution on the tomato surface. The developed edible coatings successfully contributed to prolonging the tomato shelf life, by reducing the growth of the endogenous microbial flora (total microbial load, yeasts, and molds) over 14 days at room temperature in comparison with the control, with significantly better performances for the edible coating containing the OEO nanoemulsion.
| S-EPMC7694186 | biostudies-literature
Project description:Elevated circulating lipid levels are known risk factors for cardiovascular diseases (CVD). In order to examine the effects of quercetin on hepatic lipid metabolism and detailed serum lipid profiles, mice received a mild-high-fat diet without (control) or with supplementation of 0.33% (w/w) quercetin for 12 weeks. Gas chromatography and 1H nuclear magnetic resonance were used to measure quantitatively serum lipid profiles and whole genome microarray analysis was used to identify the responsible mechanisms in liver. There were no significant differences found in mean body weight, energy intake and hepatic lipid accumulation between the quercetin and control group. In serum of quercetin-fed mice, TG levels were decreased with 15%, poly unsaturated fatty acids (PUFA) were increased with 14% and saturated fatty acids were decreased. Palmitic acid, oleic acid, and linoleic acid were all decreased in quercetin-fed mice by 9-15%. Both palmitic acid and oleic acid can be oxidized by omega-oxidation. Indeed, gene expression profiling showed that quercetin increased hepatic lipid metabolism, especially omega-oxidation. At the gene level, this was reflected by the up regulation of cytochrome P450 (Cyp) 4a10, Cyp4a14, Cyp4a31 and Acyl-CoA thioesterase 3 (Acot3). Two relevant regulators, Cytochrome P450 oxidoreductase (Por, rate limiting for cytochrome P450s) and the transcription factor Constitutive androstane receptor (Car; official symbol Nr1i3) were also up regulated in the quercetin-fed mice. We conclude that quercetin intake increased hepatic lipid omega-oxidation and lowered corresponding circulating lipid levels, a process that may involve Por and Car, and results in a potential beneficial CVD preventive effect. Liver samples were obtained from 36 C57BL/6J male adult mice. All mice started with a three week adaptation phase, in which they were fed a mild-high-fat diet. 12 mice were sacrificed immediately after the adaptation phase (t=0). The other 24 mice received the mild-high-fat diet without (HF) or with supplementation of 0.33% (w/w) quercetin (HF-Q) for 12 weeks.
2013-02-05 | E-GEOD-39140 | biostudies-arrayexpress
Project description:The objective of this study was to monitor overall quality and to extend the shelf life of fresh-cut apple wedges. Fresh-cut apple wedges were treated with anti-browning agents and edible coatings alone as well as in combination and packed in polypropylene trays. Packed apple wedges were stored at 5?±?2 °C and monitored for physical (colour, physiological loss in weight and firmness), bio-chemical (ascorbic acid, total antioxidant, phenol, polyphenol oxidase and peroxidase enzymes) and microbial quality. In general carboxymethyl cellulose and aloe vera coatings along with anti-browning agents helped in preserving quality of apple slices during storage. Microbial load was significantly low for wedges coated with carboxymethyl cellulose and aloe vera. Polyphenol oxidase and peroxidase enzyme activity was also low in the coated samples. Firmness of the uncoated apple wedges declined more rapidly than the coated ones during storage. The results showed that carboxymethyl cellulose and aloe vera coating in combination with anti-browning agents improved the quality of stored apple wedges.
| S-EPMC6098764 | biostudies-literature
Project description:Coatings enriched with zinc and copper as well as calcium or magnesium, fabricated on titanium substrate by Plasma Electrolytic Oxidation (PEO) under AC conditions (two cathodic voltages, i.e., -35 or -135 V, and anodic voltage of +400 V), were investigated. In all experiments, the electrolytes were based on concentrated orthophosphoric acid (85 wt%) and zinc, copper, calcium and/or magnesium nitrates. It was found that the introduced calcium and magnesium were in the ranges 5.0-5.4 at% and 5.6-6.5 at%, respectively, while the zinc and copper amounts were in the range of 0.3-0.6 at%. Additionally, it was noted that the metals of the block S (Ca and Mg) could be incorporated into the structure about 13 times more than metals of the transition group (Zn and Cu). The incorporated metals (from the electrolyte) into the top-layer of PEO phosphate coatings were on their first (Cu+) or second (Cu2+, Ca2+ and Mg2+) oxidation states. The crystalline phases (TiO and Ti3O) were detected only in coatings fabricated at cathodic voltage of -135 V. It has also been pointed that fabricated porous calcium-phosphate coatings enriched with biocompatible magnesium as well as with antibacterial zinc and copper are dedicated mainly to medical applications. However, their use for other applications (e.g., catalysis and photocatalysis) after additional functionalizations is not excluded.
| S-EPMC7503912 | biostudies-literature