WorldWideScience

Sample records for hydrocolloid edible films

  1. Development of edible films and coatings from alginates and carrageenans.

    Science.gov (United States)

    Tavassoli-Kafrani, Elham; Shekarchizadeh, Hajar; Masoudpour-Behabadi, Mahdieh

    2016-02-10

    The use of renewable resources, which can reduce waste disposal problems, is being explored to produce biopolymer films and coatings. Renewability, degradability, and edibility make such films particularly suitable for food and nonfood packaging applications. Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. They can diminish main alteration by avoiding moisture losses and decreasing adverse chemical reaction rates. Also, they can prevent spoilage and microbial contamination of foods. Additionally, nanomaterials and food additives, such as flavors, antimicrobials, antioxidants, and colors, can be incorporated into edible films and coatings in order to extend their applications. Water-soluble hydrocolloids like polysaccharides usually impart better mechanical properties to edible films and coatings than do hydrophobic substances. They also are excellent barriers to oxygen and carbon dioxide. Recently, there has been much attention on carrageenan and alginate as sources of film-forming materials. Thus, this review highlights production and characteristics of these films.

  2. Antimicrobial edible films and coatings.

    Science.gov (United States)

    Cagri, Arzu; Ustunol, Zeynep; Ryser, Elliot T

    2004-04-01

    Increasing consumer demand for microbiologically safer foods, greater convenience, smaller packages, and longer product shelf life is forcing the industry to develop new food-processing, cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible films that can potentially serve as packaging materials. Research on the use of edible films as packaging materials continues because of the potential for these films to enhance food quality, food safety, and product shelf life. Besides acting as a barrier against mass diffusion (moisture, gases, and volatiles), edible films can serve as carriers for a wide range of food additives, including flavoring agents, antioxidants, vitamins, and colorants. When antimicrobial agents such as benzoic acid, sorbic acid, propionic acid, lactic acid, nisin, and lysozyme have been incorporated into edible films, such films retarded surface growth of bacteria, yeasts, and molds on a wide range of products, including meats and cheeses. Various antimicrobial edible films have been developed to minimize growth of spoilage and pathogenic microorganisms, including Listeria monocytogenes, which may contaminate the surface of cooked ready-to-eat foods after processing. Here, we review the various types of protein-based (wheat gluten, collagen, corn zein, soy, casein, and whey protein), polysaccharide-based (cellulose, chitosan, alginate, starch, pectin, and dextrin), and lipid-based (waxes, acylglycerols, and fatty acids) edible films and a wide range of antimicrobial agents that have been or could potentially be incorporated into such films during manufacture to enhance the safety and shelf life of ready-to-eat foods.

  3. Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties.

    Science.gov (United States)

    Dick, Melina; Costa, Tania Maria Haas; Gomaa, Ahmed; Subirade, Muriel; Rios, Alessandro de Oliveira; Flôres, Simone Hickmann

    2015-10-05

    This study investigated the physicochemical and mechanical properties of a novel edible film based on chia mucilage (CM) hydrocolloid. CM (1% w/v) films were prepared by incorporation of three concentrations of glycerol (25%, 50%, and 75% w/w, based on CM weight). As glycerol concentration increased, water vapor permeability (WVP), elongation at break (EB), and water solubility of CM films increased while their tensile strength (TS), and Young's modulus (YM) decreased significantly (pglycerol were slightly reddish and yellowish in color but still had a transparent appearance. CM films exhibited excellent absorption of ultraviolet light, and good thermal stability. The scanning electron micrographs showed that all CM films had a uniform appearance. This study demonstrated that the chia mucilage hydrocolloid has important properties and potential as an edible film, or coating.

  4. Designed drug-release systems having various breathable polyurethane film-backed hydrocolloid acrylated adhesive layers for moisture healing.

    Science.gov (United States)

    Chang, Ching-Hsien; Liu, Hsia-Wei; Huang, Ching-Cheng

    2014-01-01

    A series of designed drug-release systems were prepared and established for clear moisture healing. These systems were designed to have an interpenetrating polymer network (IPN) structure, which contained a breathable polyurethane film, hydrocolloidlayer, and polyacrylate adhesive layer. Breathable polyurethane film (2000 g/m(2)/24 hr) with high moisture permeability was employed as a base for new drug-release systems or wound dressings. All drug-release systems having a polyurethane film-backed hydrocolloid acrylated adhesive layer showed an increase of water uptakes with increasing time. After 114 hours, high water uptakes of drug-release systems with 20% hydrocolloid components were observed in the values of 160, 1100, and 1870% for different additional hydrocolloid components of carboxymethylcellulose, sodium alginate, and carbomer U10, respectively. New drug-release systems of polyurethane film-backed hydrocolloid/adhesive layers could be designed and established for wound care managements.

  5. POTENSI EDIBLE FILM ANTIMIKROBA SEBAGAI PENGAWET DAGING

    Directory of Open Access Journals (Sweden)

    Maskiyah (Maskiyah

    2015-06-01

    Full Text Available Fresh meat are highly perishable due to their enriched nutrient composition which is easily contaminated by almost any microorganisms. The application of antimicrobial edible films is one of the effective method to extend the shelf life of fresh meat. This study aimed to get antimicrobial edible films formula that have the potential to preserve fresh meat. The study consisted of several steps: 1 research for making a fresh garlic extract, 2 extraction of gelatin from chicken feet, 3 formulation and manufacturing of antimicrobial edible films and 4 the application of edible films on fresh meat. Gelatin-based antimicrobial edible films was the best one that can be applied on fresh meat. Characteristics of the antimirobial edible film: color L 97.28; elongation: 20 mm; tensile strength <0.1 kgf; thickness 0.06 mm; WVTR 15.49 g/(mm.jam; Aw 0.526; moisture content: 22.73%, and has antimicrobial characteristic because of it’s inhibition ability to the growth of S. aureus and E. coli. (Key words: Antimicrobial, Edible film, Meat

  6. Applications of Nanoscience to Edible Films

    Science.gov (United States)

    Challenges for current composite films in the food industry are the relatively high water vapor permeability and poor mechanical integrity of the edible films. Using nanoscience, new forms of tightly linked three dimensional networks can be developed to prevent migration of water in food products w...

  7. THE PHYSICOCHEMICAL PROPERTIES OF EDIBLE PROTEIN FILMS

    Directory of Open Access Journals (Sweden)

    Seda Ogur

    2015-03-01

    Full Text Available In the present study, edible films from isolated or concentrated protein sources and from proteins of two different fish species were produced. The texture properties, light transmission (LT and oxygen permeability (OP of producing films were determined. The CL film settled in the second range according to both tension test parameters, thus outclassing the other tested films. The WG film possessed the lowest LT, so making it more effective in protecting of food products from light than the other tested films. The SPI film with the lowest OP value can be used for the purpose of protecting of food products from harmful effects of oxidation.

  8. Alginate based bilayer hydrocolloid films as potential slow-release modern wound dressing.

    Science.gov (United States)

    Thu, Hnin-Ei; Zulfakar, Mohd Hanif; Ng, Shiow-Fern

    2012-09-15

    The aims of this research were to develop a novel bilayer hydrocolloid film based on alginate and to investigate its potential as slow-release wound healing vehicle. The bilayer is composed of an upper layer impregnated with model drug (ibuprofen) and a drug-free lower layer, which acted as a rate-controlling membrane. The thickness uniformity, solvent loss, moisture vapour transmission rate (MVTR), hydration rate, morphology, rheology, mechanical properties, in vitro drug release and in vivo wound healing profiles were investigated. A smooth bilayer film with two homogenous distinct layers was produced. The characterisation results showed that bilayer has superior mechanical and rheological properties than the single layer films. The bilayers also showed low MVTR, slower hydration rate and lower drug flux in vitro compared to single layer inferring that bilayer may be useful for treating low suppurating wounds and suitable for slow release application on wound surfaces. The bilayers also provided a significant higher healing rate in vivo, with well-formed epidermis with faster granulation tissue formation when compared to the controls. In conclusions, a novel alginate-based bilayer hydrocolloid film was developed and results suggested that they can be exploited as slow-release wound dressings.

  9. Characterization of rice starch-ι-carrageenan biodegradable edible film. Effect of stearic acid on the film properties.

    Science.gov (United States)

    Thakur, Rahul; Saberi, Bahareh; Pristijono, Penta; Golding, John; Stathopoulos, Costas; Scarlett, Christopher; Bowyer, Michael; Vuong, Quan

    2016-12-01

    The main aim of this study was to develop rice starch (RS), ι-carrageenan (ι-car) based film. Different formulations of RS (1-4%, w/w), ι-car (0.5-2%, w/w) was blended with stearic acid (SA; 0.3-0.9%, w/w) and glycerol (1%, w/w) as a plasticizer. The effect of film ingredients on the thickness, water vapour permeability (WVP), film solubility (FS), moisture content (MC), colour, film opacity (FO), tensile strength (TS), elongation-at-break (EAB) of film was examined. Interactions and miscibility of partaking components was studied by using Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). Hydrocolloid suspension solution of mix polysaccharides imparted a significant impact (p<0.05) on the important attributes of resulting edible film. TS and EAB of film were improved significantly (p<0.05) when ι-car was increased in the film matrix. Formulation F1 comprising 2% ι-car, 2% RS, 0.3% SA, Gly 30% w/w and 0.2% surfactant (tween(®)20) provided film with good physical, mechanical and barrier properties. FT-IR and XRD results reveal that molecular interactions between RS-ι-car have a great impact on the film properties confining the compatibility and miscibility of mixed polysaccharide. Results of the study offers new biodegradable formulation for application on fruit and vegetables. Copyright © 2016 Elsevier B.V. All rights reserved.

  10. Application of zein antimicrobial edible film incorporating Zataria ...

    African Journals Online (AJOL)

    Aghomotsegin

    2015-06-12

    Jun 12, 2015 ... Zein based edible film was developed and incorporated with Zataria multiflora boiss essential oil. ... Besides, application of natural plant essential oil has economical and ... some chemical preservatives and negative customer.

  11. Karakteristik Edible Film dari Pektin Hasil Ekstraksi Kulit Pisang

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    Muhammad Sudirman Akili

    2012-04-01

    Full Text Available Banana peel is a waste of banana processing industries which is obviously uneconomy and unfriendly to the environment. However, this material could be used as a source of important natural compounds, such as pectin. Owing to the fact that pectin has good gelling properties, it can be used to make edible film. The objectives of this research were to extract and characterize pectin from banana peel and to make edible film from the obtained pectin by using glycerol as plasticizer. Characterization of edible films were conducted in terms of color, thickness, elongation, tensile strength and water vapor transmission. The research used factorial completely randomized design. The results showed that yield of pectin made from ambon banana peel ripeness level one was 8.42% with the characteristics werewater content : 11.27% (<12%, ash content : 1.70%, low methoxil content : 4.15% (<7% and galacturonat content : 25.86% (65%. The addition of glycerol significantly increased elongation and decreased tensile strength of edible film. Based on edible film result, the recomended treatment is the addition with glycerol 20% as plasticizer of pectin based edible film.

  12. Films and edible coatings containing antioxidants - a review

    Directory of Open Access Journals (Sweden)

    Kaliana Sitonio Eça

    2014-06-01

    Full Text Available The incorporation of natural antioxidants into films and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into films and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol have been incorporated into edible films and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.

  13. Edible films and coatings: Sources, properties and application

    Directory of Open Access Journals (Sweden)

    Šuput Danijela Z.

    2015-01-01

    Full Text Available In order to extend product shelf life while preserving the quality scientific attention focused to biopolymers research that are base for edible films and coatings production. Another major advantage of this kind of food packaging is their eco-friendly status because biopolymers do not cause environmental problems as packaging materials derived from non-renewable energy sources do. Objective of this work was to review recently studied edible films and coatings - their sources, properties and possible application. As sources for edible biopolymers were highlighted polysaccharides, proteins and lipids. The most characteristic subgroups from each large group of compounds were selected and described regarding possible physical and mechanical protection; migration, permeation, and barrier functions. The most important biopolymers characteristic is possibility to act as active substance carriers and to provide controlled release. In order to achieve active packaging functions emulsifiers, antioxidants and antimicrobial agents can also be incorporated into film-forming solutions in order to protect food products from oxidation and microbial spoilage, resulting in quality improvement and enhanced safety. The specific application where edible films and coatings have potential to replace some traditional polymer packaging are explained. It can be concluded that edible films and coatings must be chosen for food packaging purpose according to specific applications, the types of food products, and the major mechanisms of quality deterioration.

  14. Edible Film Making of Starch Canna Tuber (Canna Edulis Kerr) and Aplication to Packaging Galamai

    OpenAIRE

    Hafnimardiyanti Hafnimardiyanti; M.Ikhlas Armin; Martalius Martalius

    2014-01-01

    Canna (Canna edulis Kerr) was a tuber that had a high carbohydrate content so canna had excellent prospects to develop into edible film. The purpose of this study was to make edible film of canna starch, knowing storability galamai was packed with edible film and determine the level of preference panelists through organoleptic tests. In this research, manufacture of edible films with various concentrations of canna starch 2%, 3%, 4% and the use of plasticizer (glycerol) 1%, 2% and 3% with 100...

  15. Characterization of Starch Edible Films with Different Essential Oils Addition

    Directory of Open Access Journals (Sweden)

    Šuput Danijela

    2016-12-01

    Full Text Available This study investigated properties of starch-based edible films with oregano and black cumin essential oil addition. Essential oils addition positively affected film swelling (decreased due to essential oil addition, mechanical properties (tensile strength decreased while elongation at break increased, and water vapor barrier properties (decreased along with essential oils addition. Control film did not have any biological activity, which proves the need for essential oils addition in order to obtain active packaging. Oregano oil was more effective in terms of biological activity. Endothermal peak, above 200°C, represents total thermal degradation of edible films. Diffraction pattern of control film showed significant destruction of A-type crystal structure. Addition of essential oils resulted in peak shape change: diffraction peaks became narrower. Principal Component Analysis has been used to assess the effect of essential oils addition on final starch-based edible films characteristics with the aim to reveal directions for the film characteristics improvement, since the next phase will be optimal film application for food packaging.

  16. Antimicrobial Efficiency of Edible Films in Food Industry

    Directory of Open Access Journals (Sweden)

    Dan Cristian VODNAR

    2015-12-01

    Full Text Available In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf

  17. KARAKTERISASI EDIBLE FILM KOMPOSIT PROTEIN BIJI KECIPIR DAN TAPIOKA [Characterization of Composite Edible Film of Winged Bean Seeds Protein and Tapioca

    OpenAIRE

    C Dewi Poeloengasih1); Djagal W Marseno2)

    2003-01-01

    The advantageous winged bean seeds and tapioca as edible film ingredients are due to its relative abundance, inexpensive, biodegradable and their renewable nature. Research objectives were to isolate protein of winged bean (Psophocarpus tetragonolobus L. (DC.)) seeds and to characterize physical, mechanical and barrier properties of edible film made from protein fraction of winged bean seeds, tapioca and palmitic acid. The first group of edible film was prepared using 1% (w/v) of tapioca, 1 Ã...

  18. Introduction: Edible Coatings and Films to Improve Food Quality

    Science.gov (United States)

    This book gives a history of the development and uses of edible coatings, detailed chapters on coating caracteristics, determination of coating properties, methods for making coatings, and discription of coating film formers (polysaccharieds, lipids, resins, proteins). The book also disucsses coatin...

  19. PENGARUH PLASTICIZER PADA KARAKTERISTIK EDIBLE FILM DARI PEKTIN

    Directory of Open Access Journals (Sweden)

    Sang Kompiang Wirawan

    2012-05-01

    Full Text Available EFFECT OF PLASTICIzER ON THE PECTINIC EDIBLE FILM CHARACTERISTICS. The peel of Balinese Citrus contains high concentration of pectin which can be further processed to be edible films. The edible films can be utilized as a food coating which protects the food from any external mass transports such as humid, oxygen, and soluble material and can be served as a carrier to improve the mechanical-handing properties of the food. Edible films made of organic polymers tend to be brittle and thus addition of a plasticizer is required during the process. The work studies the effect of the type and the concentration of plasticizers on the tensile strength, the elongation of break, and the water vapor permeabilty of the edible film. Sorbitol and glycerol were used as plasticizers. Albedo from the citrus was hydrolized with hydrochloride acid 0.1 N to get pectinate substance. Pectin was then dissolved in water dan mixed with the plasticizers and CaCl2.2H2O solution. The concentrations of the plasticizers were 0, 0.03, 0.05, 0.1, and 0.15 mL/mL of solution. The results showed that increasing the concentration of plasticizers will decrease the tensile strength, but increase the elongation and film permeability. Sorbitol-plasticized films are more brittle, however exhibited higher tensile strength and water vapor permeability than of glycerol-plasticized film. The results suggested that glycerol is better plasticizer than sorbitol.  Kulit jeruk bali banyak mengandung pektin yang dapat dimanfaatkan sebagai bahan baku edible film. Edible film bisa digunakan untuk melapisi bahan makanan, melindungi makanan dari transfer massa eksternal seperti kelembaban, oksigen, dan zat terlarut, serta dapat digunakan sebagai carrier untuk meningkatkan penanganan mekanik produk makanan. Film yang terbuat dari bahan polimer organik ini cenderung rapuh sehingga diperlukan penambahan plasticizer. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh kadar dan jenis

  20. Chitosan based edible films and coatings: a review.

    Science.gov (United States)

    Elsabee, Maher Z; Abdou, Entsar S

    2013-05-01

    Chitosan is a biodegradable biocompatible polymer derived from natural renewable resources with numerous applications in various fields, and one of which is the area of edible films and coatings. Chitosan has antibacterial and antifungal properties which qualify it for food protection, however, its weak mechanical properties, gas and water vapor permeability limit its uses. This review discusses the application of chitosan and its blends with other natural polymers such as starch and other ingredients for example essential oils, and clay in the field of edible films for food protection. The mechanical behavior and the gas and water vapor permeability of the films are also discussed. References dealing with the antimicrobial behavior of these films and their impact on food protection are explored. Copyright © 2013 Elsevier B.V. All rights reserved.

  1. Stability of Lactobacillus rhamnosus GG in prebiotic edible films

    OpenAIRE

    Soukoulis, Christos; Behboudi-Jobbehdar, Solmaz; YONEKURA,Lina; Parmenter, C.D.J.; Fisk, Ian D.

    2014-01-01

    The concept of prebiotic edible films as effective vehicles for encapsulating probiotic living cells is presented. Four soluble fibres (inulin, polydextrose, glucose-oligosaccharides and wheat dextrin) were selected as prebiotic co-components of gelatine based matrices plasticised with glycerol and used for the immobilisation of Lactobacillus rhamnosus GG. The addition of prebiotics was associated with a more compact and uniform film structure, with no detectable interspaces or micropores; pr...

  2. Preparation, properties and applications of wheat gluten edible films

    Directory of Open Access Journals (Sweden)

    P. TANADA-PALMU

    2008-12-01

    Full Text Available Edible films from wheat gluten were prepared with various amounts of glycerol as a plasticizer. Water vapor permeability, oxygen permeability, tensile strength and percentage elongation at break at different water activities ( aw were measured. Films with low amounts of glycerol had lower water vapor and oxygen permeabilities, higher tensile strength and lower elongation at break. Wheat gluten coatings reduced weight loss during two weeks of storage for cherry tomatoes and sharon fruits compared to uncoated controls. A bilayer film of wheat gluten and beeswax significantly lowered weight loss from coated cheese cubes compared to single layer coating of wheat gluten.;

  3. Edible antimicrobial films based on microencapsulated lemongrass oil.

    Science.gov (United States)

    Bustos C, Rubén O; Alberti R, Francesca V; Matiacevich, Silvia B

    2016-01-01

    Edible films and coatings have been proposed as viable alternatives for the preservation of fresh food such as fruit, meat, fish and cheese. They can be designed to contain natural antioxidants, vitamins and antimicrobials in order to extend shelf life of the product keeping the natural sensorial properties. Essential oils have been targeted as potential active principles for edible films and coatings given their well-recognized antioxidant, antimicrobial and sensory properties. In the present work, lemongrass oil (LMO) microcapsules were prepared by the emulsification-separation method using sodium caseinate as wall material. Microcapsules had an average size of 22 μm and contained over 51 % oil in their nucleus. The release kinetics of the LMO components was studied for both, microcapsules and microcapsule containing films. Experimental data for the controlled release of LMO components showed good correlation with Peppas and Weibull models. The effect of the alginate matrix on the release parameters of the mathematical models could be detected by the modification of the b constant of the Weibull equation which changed from 0.167 for the microcapsules to 0.351 for the films. Films containing LMO at concentrations of 1250, 2500 and 5000 ppm were able to inhibit growth of Escherichia coli ATCC 25922 and Listeria monocytogenes ISP 65-08 in liquid cultures. A possible future application of these films for shelf life extension of fresh food is discussed.

  4. EVALUASI KARAKTERISTIK FISIK EDIBLE FILM DARI GELATIN KULIT KAMBING BLIGON YANG MENGGUNAKAN GLISEROL SEBAGAI PLASTICIZER

    OpenAIRE

    Said, Muhammad Irfan; Triatmojo, Suharjono; Erwanto, Yuny; Fudholi, Achmad

    2013-01-01

    Bahan baku dalam pembuatan edible film dari golongan pati telah banyak digunakan, sedangkan golongan protein yang berasal dari ternak masih jarang digunakan. Gelatin merupakan salah satu jenis bahan yang digunakan dalam pembuatan edible film dari golongan protein asal ternak. Bahan ini diketahui memiliki sifat-sifat yang baik dan berpotensi untuk digunakan sebagai bahan baku dalam pembuatan edible film (Klahorst, 1999). Gelatin pada dasarnya adalah sebuah produk hidrokoloid yang merupa...

  5. Edible Film Making of Starch Canna Tuber (Canna Edulis Kerr and Aplication to Packaging Galamai

    Directory of Open Access Journals (Sweden)

    Hafnimardiyanti Hafnimardiyanti

    2014-01-01

    Full Text Available Canna (Canna edulis Kerr was a tuber that had a high carbohydrate content so canna had excellent prospects to develop into edible film. The purpose of this study was to make edible film of canna starch, knowing storability galamai was packed with edible film and determine the level of preference panelists through organoleptic tests. In this research, manufacture of edible films with various concentrations of canna starch 2%, 3%, 4% and the use of plasticizer (glycerol 1%, 2% and 3% with 100 ml of water as a solven and then applied to galamai as a packaging. Of research on edible film get the best that was produced with the use of starch canna tuber 3% with the addition of 1% glycerol, wherein the edible film produced slightly thick and easily opened from the mold. Of organoleptic test showed that galamai packed with edible films of canna tuber starch 3% was the highest scores of the panelists with categories like. From the Friedman test showed that all three variations of the edible film packaging galamai, provide diversity to the test variable organoleptic (color, aroma, texture and flavor. Galamai was packed with edible film could be stored for 1 month.

  6. Stability of Lactobacillus rhamnosus GG in prebiotic edible films.

    Science.gov (United States)

    Soukoulis, Christos; Behboudi-Jobbehdar, Solmaz; Yonekura, Lina; Parmenter, Christopher; Fisk, Ian D

    2014-09-15

    The concept of prebiotic edible films as effective vehicles for encapsulating probiotic living cells is presented. Four soluble fibres (inulin, polydextrose, glucose-oligosaccharides and wheat dextrin) were selected as prebiotic co-components of gelatine based matrices plasticised with glycerol and used for the immobilisation of Lactobacillus rhamnosus GG. The addition of prebiotics was associated with a more compact and uniform film structure, with no detectable interspaces or micropores; probiotic inclusion did not significantly change the structure of the films. Glucose-oligosaccharides and polydextrose significantly enhanced L. rhamnosus GG viability during air drying (by 300% and 75%, respectively), whilst a 33% and 80% reduction in viable counts was observed for inulin and wheat dextrin. Contrarily, inulin was the most effective at controlling the sub-lethal effects on L. rhamnosus GG during storage. However, in all cases the supplementation of edible films with prebiotics ameliorated the storage stability of L. rhamnosus GG. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

  7. Cassava Starch Edible Film Incorporated with Lemongrass Oil: Characteristics and Application

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    Muhammad Dani Supardan

    2016-04-01

    Full Text Available The objective of this research is to evaluate the effect of the addition of lemongrass essential oil (LGO on the characteristics and antimicrobial properties of cassava starch based films. Edible films were prepared from a mixture of cassava starch and glycerol. LGO was added to edible films as natural antimicrobial agent. There was a reduction in tensile strength of edible film because of incorporation of LGO. The presence of LGO also caused to a reduction in roughness of the edible film. The experimental results showed that Trichoderma and Penicillium was not appear upon the film until the third day of incubation. Meanwhile, the use of edible films containing LGO as antimicrobial agents caused to a reduction in microbial counts of meat during storage.

  8. KARAKTERISTIK EDIBLE FILM YANG DIPRODUKSI DARI KOMBINASI GELATIN KULIT KAKI AYAM DAN SOY PROTEIN ISOLATE

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    Muhamad Hasdar

    2012-09-01

    SDS-PAGE dan menunjukkan sebagai molekul kolagen. Hasil analisis kandungan asam amino edible film menggunakan HPLC dihasilkan komposisi residu asam amino terbesar adalah glysin yaitu 29,42%, 37,88%, 38,32%, 39,28% dan 39,17% pada masing-masing perlakuan. Hal itu menggambarkan bahwa profil protein edible film dapat dipastikan sebagian besar berasal dari kolagen gelatin. Pengamatan dengan scaning electron microscope menunjukkan telah terbentuk cross linking antara molekul protein gelatin dan molekul soy protein isolate dan yang ditunjukan semakin berkurangnya retakan seiring dengan meningkatnya konsentrasi gelatin. Perbedaan kombinasi gelatin kulit kaki ayam dan soy protein isolate untuk membentuk edible film tidak memberikan pengaruh nyata pada kekuatan tarik (tensile strenght, dan kemuluran (elongation, namun berpengaruh nyata pada laju transmisi uap air (Water Vapour Transmision Rate. Kombinasi 95:5 protein gelatin kulit kaki ayam dan soy protein isolate menghasilkan edible film yang terbaik. (Kata kunci: Edible film, Gelatin kaki ayam, Soy protein isolate

  9. Functional properties and applications of edible films made of milk proteins.

    Science.gov (United States)

    Chen, H

    1995-11-01

    Edible films and coatings based on milk proteins have been developed to be used as a protective layer on foods or between food components. The most important functionalities of an edible film or coating include control of mass transfers, mechanical protection, and sensory appeal. Control of mass transfers involves preventing foods from desiccation, regulating microenvironments of gases around foods, and controlling migration of ingredients and additives in the food systems. Adequate mechanical strength of an edible film is necessary to protect the integrity of packaging throughout distribution. The sensory properties of an edible coating or film are a key factor for acceptance of final products. Simple milk protein films are good barriers to gas transfers because of their complex intermolecular bindings. Lipid is frequently incorporated into protein films to improve their properties as barriers to moisture vapor. Protein films are distinctly different in mechanical profiles from those films made of other materials. Approaches traditionally used in material sciences have been adapted and modified for studying the functionality of edible films. Potential uses of innovative processing technologies in film making to alter the film functionality are briefly discussed. A survey of potential applications of edible film based on milk protein is presented.

  10. Development, characterization and potential applications of edible film from seaweed (Kappaphycus alvarezii)

    Science.gov (United States)

    Moey, Siah Watt; Abdullah, Aminah; Ahmad, Ishak

    2014-09-01

    A new patent pending process is proposed in this study to produce edible film directly from seaweed (Kappaphycus alvarezii). Seaweed together with other ingredients had been used to produce the film through casting technique. Physical and mechanical tests were performed on the edible film to examine the thickness, colour, transparency, solubility, tensile strength, elongation at break, water permeability rate, oxygen permeability rate and surface morphology. The produced film was transparent, stretchable, sealable and have basic properties for applications in food, pharmaceutical, cosmetic, toiletries and also agricultural industries. Edible film was successfully developed directly from dry seaweed instead of using alginate and carrageenan. The edible film processing method developed in this research was easier and cheaper compared with the method by using alginate and carrageenan.

  11. PENGARUH PENAMBAHAN PLASTICIZER TERHADAP SIFAT FISIK DAN MEKANIK EDIBLE FILM PATI JAGUNG

    OpenAIRE

    Adiansyah; Bastian, Februadi

    2008-01-01

    ABSTRAK AGROKOMPLEKS 2008 Edible film adalah lapisan tipis dan kontinyu yang dibuat dari bahan yang dapat dimakan, diletakkan diantara komponen makanan (film) yang berfungsi sebagai penghambat terhadap transfer massa (uap air, oksigen dan zat terlarut) dan sebagai carrier bahan makanan atau aditif. Penelitian ini dilaksanakan dalam dua tahap yaitu ekstraksi pati jagung. Pada tahap ini akan diperoleh pati jagung sebagai bahan dasar edible film. Parameter yang diukur pada pati jagung yaitu...

  12. Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review.

    Science.gov (United States)

    Valencia-Chamorro, Silvia A; Palou, Lluís; Del Río, Miguel A; Pérez-Gago, María B

    2011-01-01

    The use of edible films and coatings is an environmentally friendly technology that offers substantial advantages for shelf-life increase of many food products including fruits and vegetables. The development of new natural edible films and coatings with the addition of antimicrobial compounds to preserve fresh and minimally processed fruits and vegetables is a technological challenge for the industry and a very active research field worldwide. Antimicrobial agents have been successfully added to edible composite films and coatings based on polysaccharides or proteins such as starch, cellulose derivatives, chitosan, alginate, fruit puree, whey protein isolated, soy protein, egg albumen, wheat gluten, or sodium caseinate. This paper reviews the development of edible films and coatings with antimicrobial activity, typically through the incorporation of antimicrobial food additives as ingredients, the effect of these edible films on the control of target microorganisms, the influence of antimicrobial agents on mechanical and barrier properties of stand-alone edible films, and the effect of the application of antimicrobial edible coatings on the quality of fresh and fresh-cut fruits and vegetables.

  13. EFFECT OF PLASTICIZERS ON MECHANICAL PROPERTIES OF EDIBLE FILM FROM JANENG STARCH – CHITOSAN

    Directory of Open Access Journals (Sweden)

    Narlis Juandi

    2016-10-01

    Full Text Available The interest in the development of edible and biodegradable films has increased because it is every day more evident that non degradable are doing much damage to the environment. In this research, edible films were based on blends of janeng starch in different proportions, added of palm oil or glycerol, which were used as plasticizers. The objective was to study the effect of two different plasticizers, palm oil and glycerol of edible film from janeng starch–chitosan on the mechanical properties and FTIR spectra. Increasing concentration of glycerol as plasticizer resulted tend to increased tensile strength and elongation at break. The tensile strength and elongation at break values for palm oil is higher than glycerol as plasticizer at the same concentration. FTIR spectra show the process of making edible film from janeng starch–chitosan with palm oil or glycerol as plasticizers are physically mixing in the presence of hydrogen interactions between chains.

  14. Preparasi Dan Karakterisasi Edible Film Dari Poliblend Pati Sukun-Kitosan

    Directory of Open Access Journals (Sweden)

    Wini Setiani

    2017-03-01

    Full Text Available Abstrak   Plastik biodegradable dan terbuat dari bahan terbarukan seperti edible film merupakan salah satu solusi permasalahan lingkungan. Bahan baku utamanya yaitu pati, karena keberadaannya melimpah serta beragam di Indonesia, salah satunya pati sukun yang memiliki kandungan pati cukup tinggi (60 %. Namun edible film berbahan dasar pati saja memberikan sifat mekanik dan ketahanan air yang masih rendah. Pada penelitian ini akan dipreparasi edible film dari poliblend pati sukun-kitosan dengan plasticizer sorbitol. Metode yang dilakukan yaitu preparasi dan karakterisasi pati sukun kemudian preparasi dan karakterisasi edible film. Hasil karakterisasi pati sukun yang diperoleh yaitu kadar pati total 76,39 %, kadar amilosa dan amilopektin berturut-turut 26,76 % dan 73,24 %, suhu gelatinisasi pati sukun 73,98 ºC, kadar air 22,38 % serta derajat kecerahan yang menunjukkan karakteristik cerah dan berwarna abu-abu pucat. Hasil karakterisasi edible film menunjukkan, dengan bertambahnya kitosan maka kuat tarik dan ketahanan air cenderung meningkat. Secara umum hasil terbaik edible film adalah pada formulasi pati sukun-kitosan 6:4 dengan nilai water uptake sebesar 212,98 %, nilai kuat tarik sebesar 16,34 MPa, nilai elongasi sebesar 6,00 % dan modulus young sebesar 2,72 MPa. Meskipun demikian, hasil analisis morfologi edible film pada formulasi pati sukun-kitosan 6:4 masih terdapat pori dan retakan.   Kata kunci : edible film, pati sukun, kitosa.   Abstract   Biodegradable and renewable plastic such as edible film is one of solution the environmental problem. The main raw material is from starch, because of it is abundant and varied in Indonesia, one of them is breadfruit starch which has enough high starch content (60 %. But edible film based on starch give less mechanical properties and less water resistance. In this research the edible film was made from poliblend of breadfruit starch-chitosan with sorbitol addition. The Method was done, preparation

  15. PENGEMBANGAN EDIBLE FILM DENGAN MENGGUNAKAN PATI GANYONG TERMODIFIKASI IKATAN SILANG [Development of Edible Film by Using Modified Cross-Linking Ganyong Starch

    Directory of Open Access Journals (Sweden)

    Rindit Pambayun

    2011-12-01

    Full Text Available The objective of the research was to study chemical and physical characteristics of edible film of modified ganyong starch. The first step of the research was to make modified ganyong starch with cross linking method by using POCl3. The second step is to make edible film from modified ganyong starch. The results showed that the phosphate content and value of substitution degree of modified ganyong starch increased, but its amylose and starch content decreased. Edible film made of ganyong starch modified with POCl3 0.08% had the lowest water vapor transmission rate (18.25+0,003 g.m-2.day-1 and percentage elongation (17.01+0,001%, but the highest puncture strength (146.89+0.001 gf.

  16. Effect of carboxymethyl cellulose (CMC) as biopolymers to the edible film sorghum starch hydrophobicity characteristics

    Science.gov (United States)

    Putri, Rr. Dewi Artanti; Setiawan, Aji; Anggraini, Puji D.

    2017-03-01

    The use of synthetic plastic should be limited because it causes the plastic waste that can not be decomposed quickly, triggering environmental problems. The solution of the plastic usage is the use of biodegradable plastic as packaging which is environmentally friendly. Synthesis of edible film can be done with a variety of components. The component mixture of starch and cellulose derivative products are one of the methods for making edible film. Sorghum is a species of cereal crops containing starch amounted to 80.42%, where the use of sorghum in Indonesia merely fodder. Therefore, sorghum is a potential material to be used as a source of starch synthesis edible film. This research aims to study the characteristics of edible starch films Sorghum and assess the effect of CMC (Carboxymethyl Cellulose) as additional materials on the characteristics of biopolymers edible film produced sorghum starch. This study is started with the production of sorghum starch, then the film synthesizing with addition of CMC (5, 10, 15, 20, and 25% w/w starch), and finally the hydrophobicity characteristics test (water uptake test and water solubility test). The addition of CMC will decrease the percentage of water absorption to the film with lowest level of 65.8% in the degree of CMC in 25% (w/w starch). The addition of CMC also influences the water solubility of film, where in the degree of 25% CMC (w/w starch) the solubility of water was the lowest, which was 28.2% TSM.

  17. Starch-based edible film with gum arabic for fruits coating

    Science.gov (United States)

    Razak, Aqeela Salfarina; Lazim, Azwan Mat

    2015-09-01

    Packaging waste forms a significant part of municipal solid waste and has caused increasing environmental concerns, resulting in a strengthening of various regulations aimed at reducing the amounts generated. The introduction of biodegradable materials such as edible film and coating which can be disposed directly into the soil, can be one possible solution to this problem. Edible coating is defined as a thin layer of edible material form as a film on the surface of the fruits and vegetables. This coating can affect the respiration and moisture loss. In this study, edible film and coating were used as fruit coating. The edible film were prepared with different ratios which is 2:2, 3:1, and 1:3 of starch and gum Arabic with 10% of glycerol and sorbitol as plasticiser. A study of practical application for the edible film and coating from starch with gum Arabic for fruit coating was conducted. Banana were coated with an aqueous solution of starch with gum Arabic and stored at ambient temperature (26 ± 1°C; 70 ± 10% RH). The results indicate that with the coating application, the fruits lost about 30% less weight than the uncoated fruits. The coating application was also effective in retaining the firmness of the banana and slow down the ripening process.

  18. KARAKTERISASI KOMPOSIT FILM EDIBLE PEKTIN DAGING BUAH PALA (Myristica fragrans Houtt DAN TAPIOKA [Characterization of Edible Film Composite Made of Pectin from Nutmeg Mesocarp and Tapioca

    Directory of Open Access Journals (Sweden)

    Payung Layuk 1

    2002-08-01

    Full Text Available The objective of the research was to investigate the properties of pectin derived from mesocarp of nutmeg (Mysristica fragrans Houtt and edible film made from the pectin and added tapioca. Pectin was extracted from mesocarp of nutmeg using 0.5% of EDTA at pH 1.5-2, and temperature at 90°C for 1 hour. The first group of edible film was prepared using 1% (w/v of pectin, 1.6% CaCl2, 1% glycerol and various concentration of tapioca (0-2%, w/v. Second group of edible film was prepared using 1% of pectin, 1.6 % CaCl2, 1% glycerol and 2% tapioca and various concentration of palmitic acid (0-0,08 w/v. Physical, mechanical and barrier properties of the films were examined and its capability to reduce weight loss of small pieces of apples during storage was also measured.The result showed that yield of isolated pectin was 20.73% (w/w having methoxyl content 11.43%, and polygalacturonic acid of 79.47%. Proximate analysis showed that protein, ash and water content in the isolated pectin were 7.86, 3.03 and 7.60%, respectively. Characteristics of first group of film showed that the higher concentration of tapioca added resulted in the higher of tensile strength and thickness. Data of the second groups of films showed that addition of palmitic acid up to 0,08% has no effects on tensile strength, thickness, elongation and water vapour transmission rate (WVTR of films. Small piece of apples coated or wrapped with edible film (1% pectin – 1,6% CaCl2-2% tapioca-1% glycerol and 0.04% palmitic acid had lower weight loss and better colour than those of control during storage.

  19. Karakteristik Edible Film Pati Sagu Alami dan Pati Sagu Fosfat dengan Penambahan Gliserol (Characteristics of Edible Film from Native and Phosphate Sago Starches with the Addition of Glycerol

    Directory of Open Access Journals (Sweden)

    Febby Jeanry Polnaya

    2016-12-01

    Tujuan penelitian ini adalah untuk mempelajari pengaruh penambahan beberapa konsentrasi gliserol pada pembuatan edible film dari pati sagu alami dan pati sagu fosfat terhadap sifat fisik, mekanik dan barrier film. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri dari dua faktor yaitu perlakuan jenis pati sagu dengan dua taraf perlakuan yaitu: pati sagu alami dan pati sagu fosfat dan tiga taraf konsentrasi gliserol yaitu: 0,5, 1,0 dan 1,5 % (b/b. Peubah yang diamati adalah tensile strength¸ elongasi, daya larut, transparansi, dan laju transmisi uap air. Karakteristik edible film yang dihasilkan meliputi tensile strength adalah 3,05 - 31,49 MPa, elongasi 3,03 - 20,94 %, daya larut 33,44 - 42,43 %, transparansi 0,59 - 4,14 %, dan laju transmisi uap air 7,76 - 15,80 g/m2.jam. Penambahan gliserol menyebabkan elongasi, daya larut, dan laju transmisi uap air meningkat, tetapi tensile strength dan transparansinya menurun. Perlakuan pati sagu fosfat hanya menyebabkan daya larut film meningkat, tetapi tidak untuk sifat-sifat film lainnya. Kata kunci: Edible film; gliserol; pati sagu alami; pati sagu fosfat

  20. Comparative study on properties of edible films based on pinhao (Araucaria angustifolia) starch and flour

    Science.gov (United States)

    The aim of this study was to develop and compare the properties of edible films based on pinhao starch and pinhao flour. Seven formulations were developed by casting methodology: 5% pinhao starch with 0, 1, 1.5, and 2% glycerol, and 5% pinhao flour with 1, 1.5, and 2% glycerol. The films were evalua...

  1. Research progress of edible films%可食膜的研究进展

    Institute of Scientific and Technical Information of China (English)

    张赟彬; 江娟

    2011-01-01

    Edible films are made by edible material and can protect food quality and extend its shelf life through preventing the migration of gas, water and solutes etc. Edible films, a kind of new - type packing materials, is environmental friendly, biodegradation, non- toxic and harmless. Therefore, in recent years, more and more studies about edible film are reported at home and abroad. The application of edible films becomes wider and wider. In our daily life,sticky rice paper used in wrapping candy, ice cream cone used to hold ice cream, soybean curd skin used to package meat and vegetable, and casing used to package meat are all typical edible films. The preparation of edible film is different. In this paper, some common edible films, such as polysaccharide- based edible films, protein -based edible films, lipid edible films and complex edible films are reviewed. According to research progress at home and abroad in recent years, the applications of edible films in fruits and vegetables and meat are briefly described.%可食膜是指由可食性材料形成的膜,主要通过防止气体、水汽和溶质等的迁移来保证食品的质量,延长食品的货架期.可食膜作为一种新型包装材料,具有绿色环保、生物降解、无毒无害、能够提高食品的保质期和提高食品的质量等优点,而且还具有营养价值.因此,近年来国内外对可食膜的研究越来越多,可食膜的应用范围也越来越广.我们日常生活中包装糖果使用的糯米纸、包装冰激凌使用的蛋筒、包装肉菜使用的豆腐皮和包装肉馅使用的肠衣等都是典型的可食性包装.根据可食膜的制备材料不同,本文对多糖类可食膜、蛋白质可食膜、脂质可食膜和复合型可食膜这几种常用的可食膜进行了综述,分别介绍了这几种可食膜的研究状况.并根据近几年来国内外研究进展,对可食膜在果蔬和肉类中的应用进行了叙述.

  2. Physical and antibacterial properties of edible films formulated with apple skin polyphenols.

    Science.gov (United States)

    Du, W-X; Olsen, C W; Avena-Bustillos, R J; Friedman, M; McHugh, T H

    2011-03-01

    Fruit and vegetable skins have polyphenolic compounds, terpenes, and phenols with antimicrobial and antioxidant activity. These flavoring plant essential oil components are generally regarded as safe. Edible films made from fruits or vegetables containing apple skin polyphenols have the potential to be used commercially to protect food against contamination by pathogenic bacteria. The main objective of this study was to evaluate physical properties as well as antimicrobial activities against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica of apple skin polyphenols at 0% to 10% (w/w) concentrations in apple puree film-forming solutions formulated into edible films. Commercial apple skin polyphenol powder had a water activity of 0.44 and high total soluble phenolic compounds and antioxidant capacity (995.3 mg chlorogenic acid/100 g and 14.4 mg Trolox/g, respectively). Antimicrobial activities of edible film containing apple skin polyphenols were determined by the overlay method. Apple edible film with apple skin polyphenols was highly effective against L. monocytogenes. The minimum concentration need to inactive L. monocytogenes was 1.5%. However, apple skin polyphenols did not show any antimicrobial effect against E. coli O157:H7 and S. enterica even at 10% level. The presence of apple skin polyphenols reduced water vapor permeability of films. Apple skin polyphenols increased elongation of films and darkened the color of films. The results of the present study show that apple skin polyphenols can be used to prepare apple-based antimicrobial edible films with good physical properties for food applications by direct contact.

  3. KARAKTERISASI EDIBLE FILM KOMPOSIT PROTEIN BIJI KECIPIR DAN TAPIOKA [Characterization of Composite Edible Film of Winged Bean Seeds Protein and Tapioca

    Directory of Open Access Journals (Sweden)

    C Dewi Poeloengasih1

    2003-12-01

    Full Text Available The advantageous winged bean seeds and tapioca as edible film ingredients are due to its relative abundance, inexpensive, biodegradable and their renewable nature. Research objectives were to isolate protein of winged bean (Psophocarpus tetragonolobus L. (DC. seeds and to characterize physical, mechanical and barrier properties of edible film made from protein fraction of winged bean seeds, tapioca and palmitic acid. The first group of edible film was prepared using 1% (w/v of tapioca, 1 – 2,5% (w/v of protein fraction of winged bean seeds and 1% (w/v of sorbitol. Second group of edible film was prepared using 1% (w/v of tapioca, 2,5% of protein fraction of winged bean seeds, 1% (w/v of sorbitol and 0-8% (w/w polymer of palmitic acid. Proximate analysis of protein fraction of winged bean seeds showed that protein, lipid, ash and water content were 57,88%, 29,39%, 1,66% and 7,10%, respectively. Increasing the concentration of protein fraction of winged bean seeds decreased water vapor transmission rate and elongation, and increased thickness and tensile strength. Increasing the concentration of palmitic acid decreased water vapor transmission rate and tensile strength, and increased elongation. Utilization of 1% (w/v of tapioca, 2,5% (w/v of protein fraction of winged bean seeds, 1% (w/v of sorbitol and 8% (w/w polymer of palmitic acid to wrap the fresh-cut apple has significant effect on reducing of weight loss and browning during storage.

  4. KARAKTERISASI KOMPOSIT EDIBLE FILM BUAH KOLANG-KALING (Arenge Pinnata) DAN LILIN LEBAH (Beeswax) [Characterization of Composite Edible Film Derived from Palm Fruit (Arenge pinnata) and Beeswax

    OpenAIRE

    Budi Santoso

    2006-01-01

    The objective of this research was to study of the characteristics of edible film after addition of different concentrations of kolang-kaling and beeswax. The research used of Factorial Block Randomized Design with two treatments and each treatment was replicated three times. The first treatment was concentrations of the kolang-kaling (5%, 10%, 15% and 20%), and the second treatment was concentrations of the beeswax (0%, 0,5%, 1%, and 1,5%). The parameters were water content, tensile stre...

  5. Transglutaminase crosslinked pectin- and chitosan-based edible films: a review.

    Science.gov (United States)

    Porta, Raffaele; Mariniello, Loredana; Di Pierro, Prospero; Sorrentino, Angela; Giosafatto, Concetta Valeria L

    2011-03-01

    The production of biodegradable and edible films with desired mechanical characteristics and gas barrier properties represents one of the most advanced challenges in the field of food wrapping and coating. New edible films can serve not only to provide food with physical protection but also to reduce loss of their moisture, to restrict absorption of oxygen, to lessen migration of lipids, to improve their mechanical handling features, and as materials, to apply in direct contact with internal food to realize a multilayer food packaging. Polymers derived from natural products, like carbohydrates and proteins, offer the greatest opportunities as component of edible films since their biodegradability and environmental compatibility are assured and they can also supplement the nutritional value of specific foods. However, excessive water solubility and poor water vapor barrier properties, and often poor mechanical resistance, have their application limited until the present time. Numerous studies have been carried out to improve their properties by preparing composite and multi-component films or by physically and chemically crosslinking their natural components. In the present review we summarize the main results obtained by crosslinking with the enzyme transglutaminase different proteins contained in multi-component pectin- and chitosan-based edible films, having the aim to create environmentally-friendly "bioplastics" with mechanical and permeability properties similar to the ones exhibited by plastics of petrochemical origin.

  6. Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible films.

    Science.gov (United States)

    Avila-Sosa, Raúl; Palou, Enrique; Jiménez Munguía, María Teresa; Nevárez-Moorillón, Guadalupe Virginia; Navarro Cruz, Addí Rhode; López-Malo, Aurelio

    2012-02-01

    Antimicrobial agents can be incorporated into edible films to provide microbiological stability, since films can be used as carriers of a variety of additives to extend product shelf life and reduce the risk of microbial growth on food surfaces. Addition of antimicrobial agents to edible films offers advantages such as the use of small antimicrobial concentrations and low diffusion rates. The aim of this study was to evaluate inhibition by vapor contact of Aspergillus niger and Penicillium digitatum by selected concentrations of Mexican oregano (Lippia berlandieri Schauer), cinnamon (Cinnamomum verum) or lemongrass (Cymbopogon citratus) essential oils (EOs) added to amaranth, chitosan, or starch edible films. Essential oils were characterized by gas chromatography-mass spectrometry (GC/MS) analysis. Amaranth, chitosan and starch edible films were formulated with essential oil concentrations of 0.00, 0.25, 0.50, 0.75, 1.00, 2.00, or 4.00%. Antifungal activity was evaluated by determining the mold radial growth on agar media inoculated with A. niger and P. digitatum after exposure to vapors arising from essential oils added to amaranth, chitosan or starch films using the inverted lid technique. The modified Gompertz model adequately described mold growth curves (mean coefficient of determination 0.991 ± 0.05). Chitosan films exhibited better antifungal effectiveness (inhibition of A. niger with 0.25% of Mexican oregano and cinnamon EO; inhibition of P. digitatum with 0.50% EOs) than amaranth films (2.00 and 4.00% of cinnamon and Mexican oregano EO were needed to inhibit the studied molds, respectively). For chitosan and amaranth films a significant increase (pfilm concentrations while a significant decrease (pedible films incorporating Mexican oregano or cinnamon essential oil could improve the quality of foods by the action of the volatile compounds on surface growth of molds.

  7. Application of gamma irradiation on forming protein-based edible films; Aplicacao da irradiacao na formacao de filmes comestiveis proteicos

    Energy Technology Data Exchange (ETDEWEB)

    Sabato, Susy Frey

    2000-07-01

    In the last decade considerable interest has been addressed to the development of protein-based edible films due to their application in the food industry, as a substitute to traditional plastic films. The use of soy and whey proteins to form those films has been investigated, using heat, chemical and enzymatic processes. Gamma irradiation was recently reported to form caseinate-based edible films, due to the increase of the cohesive strength of the proteins by the formation of cross-links. This work aimed to verify the role of the gamma irradiation in the process of forming edible films from soy protein isolate (SPI) alone and in complex mixtures, that is, mixed with whey protein isolate (WPI), with carbethoxymethyl cellulose (CMC) and with poly(vinyl)alcohol (PVA). Gamma irradiation treatment improved significantly the mechanical properties for all films. The mechanical behavior is strongly related to the formulation, showing synergy between the gamma irradiation and the CMC, mainly for SPI-based films. SPI-based films presented a trend to decrease the water vapor permeability values when irradiated. The CMC addition showed significant improvements on the permeability for films from SPI and from the mixture of SPI with WPI. (author)

  8. Applications of edible films and coatings to processed foods

    Science.gov (United States)

    Edible coatings have been successfully applied in processed foods such as meat, cereals, confectionaries, dried fruits, nuts and fresh and fresh-cut fruits and vegetables. These coatings are used to improve the quality and shelf-life of foods. Furthermore, different food ingredients, derived from ...

  9. Peptide Microencapsulation by Core-Shell Printing Technology for Edible Film Application

    NARCIS (Netherlands)

    Blanco-Pascual, N.; Koldeweij, R.B.J.; Stevens, R.S.A.; Montero, M.P.; Gómez-Guillén, M.C.; Cate, A.T.T.

    2014-01-01

    This paper presents a new microencapsulation methodology for incorporation of functional ingredients in edible films. Core-shell microcapsules filled with demineralized water (C) or 1 % (w/v) peptide solution (Cp) were prepared using the microencapsulation printer technology. Shell material, compose

  10. Physical and antibacterial properties of edible films formulated with apple skin polyphenols

    Science.gov (United States)

    Fruit and vegetable skins have polyphenolic compounds, terpenes, and phenols with antimicrobial and antioxidant activity. These flavoring plant essential oil components are generally regarded as safe (GRAS). Edible films made from fruits or vegetables containing apple skin polyphenols have the pote...

  11. Perbaikan Sifat Fisik, Kimia, dan Antibakteri Edible Film Berbasis Pati Ganyong

    Directory of Open Access Journals (Sweden)

    Budi Santoso

    2017-02-01

    Full Text Available The objective of the research was to improve physical, chemical, and antibacterial edible film based on Canna edulis Kerr by using eel’protein, gambir (Uncaria gambir Roxb, and Citrus hystic extract. The research design was completely randomized factorial design with three replications. There were three studies: the addition of eel’s protein extract, Uncaria gambir Roxb extract, and pH value at the concentration 0 % (v/v, 3 % (v/v, 6 % (v/v, 0 % (w/v, 1.5 % (w/v, 3 % (w/v, and 3, 4, 5, 6 respectively. The results showed that eel’s protein extract concentration significantly effected (at 5 % level test on thickness and solubility, the Uncaria gambir Roxb extract concentration significantly affected the thickness, percentage of elongation and solubility and interaction between Uncaria gambir Roxb extract and pH value significantly affect the solubility. Charaterictics of the edible film was as follows: thickness 0.15 to 0.28 mm, percentage of elongation 37.17 to 84.4 %, solubility 4,00 to 69.57 %, water vapor transmission rate 4.09 to 11.77 g.m-2.d-1, and inhibition zone for microbe 0.44 to 2.79 mm.   ABSTRAK Tujuan penelitian ini adalah adalah untuk memperbaiki sifat fisik, kimia, dan antibakteri edible film berbasis pati ganyong dengan memanfaatkan ekstrak protein belut sawah, gambir, dan jeruk kunci. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial dengan tiga kali ulangan. Perlakuan penelitian terdiri atas konsentrasi ekstrak protein belut (0, 3, dan 6 (%v/v; konsentrasi ekstrak gambir (0, 1,5, dan 3 (%b/v, dan pH (3, 4, 5, dan 6. Hasil Penelitian menunjukkan bahwa ekstrak protein belut berpengaruh nyata terhadap ketebalan dan kelarutan, ekstrak gambir berpengaruh nyata terhadap ketebalan, persentasi pemanjangan, dan kelarutan serta perlakuan interaksi antara ekstrak gambir dan pH berpengaruh nyata terhadap kelarutan edible film. Karakteristik edible film yang dihasilkan memiliki ketebalan berkisar 0,15 hingga

  12. Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum.

    Science.gov (United States)

    Khazaei, Naimeh; Esmaiili, Mohsen; Djomeh, Zahra Emam; Ghasemlou, Mehran; Jouki, Mohammad

    2014-02-15

    It is well known that the market for edible films is experiencing remarkable growth and expected to continue. This study investigated the using of basil seed gum (BSG) as a new film-forming material under the influence of addition of glycerol (GLY) as plasticizer. Edible films based on BSG and three different concentrations of GLY (25%, 35%, and 50% w/w BSG) were developed, and their water vapor permeability (WVP), as well as physical, thermal and mechanical properties were measured. The addition of glycerol significantly increased water vapor permeability and solubility of the film (p<0.05). As expected, the increase in GLY concentration from 25% to 50% (w/w) increased the extensibility, but decreased tensile strength. This suggests weaker mechanical strength and higher mobility of polymer chains by plasticizing effect of GLY. The color measurement values showed that increasing the glycerol concentration in polymer matrix caused the b and L values increased while ΔE value decreased. The electron scanning micrograph showed plasticized films as smooth, and uniform which lacked pores or cracks compared with those were not plasticized. This study revealed that the BSG had a good potential to be used in producing edible films for various food applications.

  13. Physical properties of whey protein--hydroxypropylmethylcellulose blend edible films.

    Science.gov (United States)

    Brindle, L P; Krochta, J M

    2008-11-01

    The formations of glycerol (Gly)-plasticized whey protein isolate (WPI)-hydroxypropylmethylcellulose (HPMC) films, blended using different combinations and at different conditions, were investigated. The resulting WPI: Gly-HPMC films were analyzed for mechanical properties, oxygen permeability (OP), and water solubility. Differences due to HPMC quantity and blend method were determined via SAS software. While WPI: Gly and HPMC films were transparent, blend films were translucent, indicating some degree of immiscibility and/or WPI-HPMC aggregated domains in the blend films. WPI: Gly-HPMC films were stronger than WPI: Gly films and more flexible and stretchable than HPMC films, with films becoming stiffer, stronger, and less stretchable as the concentration of HPMC increased. However, WPI: Gly-HPMC blended films maintained the same low OP of WPI: Gly films, significantly lower than the OP of HPMC films. Comparison of mechanical properties and OP of films made by heat-denaturing WPI before and after blending with HPMC did not indicate any difference in degree of cross-linking between the methods, while solubility data indicated otherwise. Overall, while adding HPMC to WPI: Gly films had a large effect on the flexibility, strength, stretchability, and water solubility of the film polymeric network, results indicated that HPMC had no effect on OP through the polymer network. WPI-HPMC blend films had a desirable combination of mechanical and oxygen barrier properties, reflecting the combination of hydrogen-bonding, hydrophobic interactions, and disulfide bond cross-linking in the blended polymer network.

  14. Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach.

    Science.gov (United States)

    Umaraw, Pramila; Verma, Akhilesh K

    2017-04-13

    The functions of packaging materials are to prevent moisture loss, drip, reduce lipid oxidation, improve some of their sensorial properties (color, taste and smell) and provide microbial stability of foods. Edible films can be made from protein, polysaccharides and lipids or by combination of any of these to form a composite film. Nanocomposites are composite films made by incorporation of nanoparticles. Edible packaging and coating of the meat and meat products enhances the self-life by the incorporation of the active compound (such as antimicrobial and antioxidant compound) in to the packaging matrix. Incorporation of the some ingredients in the matrix may also improve the nutritional as well as sensory attributes of the packed products. Edible packaging material also reduces environmental pollution by overcoming the burden degradation as edible films are biodegradable and thus eco-friendly.

  15. EFFECT OF PRE DRYING AND USING HYDROCOLLOID SYSTEM ON FRYING CHARACTERISTICS OF FRIED POTATO

    Directory of Open Access Journals (Sweden)

    Khaled Abu-Alruz

    2013-01-01

    Full Text Available This study investigated the interaction effect of pre drying treatments and using hydrocolloids mixture as an edible coat, as a packaging material and for better frying results for fried potato. Pre drying treatments used were heating samples at 69°C for 3 and 25 min. Hydrocolloid system used was MA-1 type, Hydrocolloid GENU® texturizer contains; methylcellulose, carrageenan and potassium chloride. Treatments were evaluated by measuring oil content, moisture content, cutting force, color and mold growth. The result showed a great effect for the hydrocolloid system in combination of pre drying treatment (69°C for 25 min in both prolonging the fried product shelf-life through retarding and decreasing mold formation and in enhancing the frying characteristics; oil-uptake (reduced by 39.33%, moisture loss (reduced by 25.83% and texture. The treatments did not significantly affect the color of fried potato samples.

  16. Development and characterization of edible films based on mucilage of Opuntia ficus-indica (L.).

    Science.gov (United States)

    Espino-Díaz, Miguel; de Jesús Ornelas-Paz, J; Martínez-Téllez, Miguel A; Santillán, Carlos; Barbosa-Cánovas, Gustavo V; Zamudio-Flores, Paul B; Olivas, Guadalupe I

    2010-08-01

    Mucilage of Opuntia ficus-indica (OFI) was extracted and characterized by its composition and molecular weight distribution. Mucilage film-forming dispersions were prepared under different pHs (3, 4, 5.6, 7, and 8) and calcium concentration (0% and 30% of CaCl(2), with respect to mucilage's weight), and their particle size determined. Mucilage films with and without calcium (MFCa and MF, respectively) were prepared. The effect of calcium and pH on mucilage films was evaluated determining thickness, color, water vapor permeability (WVP), tensile strength (TS), and percentage of elongation (%E). The average molecular weight of the different fractions of mucilage was: 3.4 x 10(6) (0.73%), 1 x 10(5) (1.46%), 1.1 x 10(3) (45.79%), and 2.4 x 10(2) Da (52.03%). Aqueous mucilage dispersions with no calcium presented particles with an average size d(0.5) of 15.4 microm, greater than the dispersions with calcium, 13.2 microm. MFCa films showed more thickness (0.13 mm) than the MF films (0.10 mm). The addition of calcium increased the WVP of the films from 109.94 to 130.45 gmm/m(2)dkPa. Calcium and pH affected the mechanical properties of the films; the largest TS was observed on MF films, whereas the highest %E was observed on MFCa films. The highest differences among MF and MFCa films were observed at pHs 5.6 and 7 for TS and at pHs 4 and 8 for %E. No effect of pH and calcium was observed on luminosity and hue angle. Chroma values were higher for MF when compared with MFCa, and increased as pH of the films increased. Practical Application: In this study mucilage from nopal was extracted and characterized by its ability to form edible films under different pHs, and with or without the addition of calcium. Opuntia ficus-indica mucilage had the ability to form edible films. In general, it can be considered that mucilage films without modification of pH and without the addition of calcium have the best water vapor barrier properties and tensile strength. Mucilage from nopal

  17. Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

    OpenAIRE

    Irais Sánchez-Ortega; García-Almendárez, Blanca E.; Eva María Santos-López; Aldo Amaro-Reyes; J. Eleazar Barboza-Corona; Carlos Regalado

    2014-01-01

    Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage ...

  18. KARAKTERISASI KOMPOSIT EDIBLE FILM BUAH KOLANG-KALING (Arenge Pinnata DAN LILIN LEBAH (Beeswax [Characterization of Composite Edible Film Derived from Palm Fruit (Arenge pinnata and Beeswax

    Directory of Open Access Journals (Sweden)

    Budi Santoso

    2006-08-01

    Full Text Available The objective of this research was to study of the characteristics of edible film after addition of different concentrations of kolang-kaling and beeswax. The research used of Factorial Block Randomized Design with two treatments and each treatment was replicated three times. The first treatment was concentrations of the kolang-kaling (5%, 10%, 15% and 20%, and the second treatment was concentrations of the beeswax (0%, 0,5%, 1%, and 1,5%. The parameters were water content, tensile strength, elongation percentage, thickness, and water vapor transmission rate. The result showed that the addition of different concentrations of kolang-kaling and beeswax significantly afected the water content, tensile strength, elongation percentage, thickness, and water vapor transmission rate. The thickness increased with the increasing concentrations of kolang-kaling and beeswax. The water vapor transmission rate, tensile strength, and elongation percentage were decreased. The tensile strength, elongation percentage, thickness, and water vapor transmission rate of edible film were 0,342 Kgf cm-2, 52,5%, 0,025 mm and 53,439 gm-2hari-1 respectively. The best treatment was achived by using concentration of kolang-kaling at 5% and concentration of beeswax at 1,5%.

  19. Edible films based on cassava starch and fructooligosaccharides produced by Bacillus subtilis natto CCT 7712.

    Science.gov (United States)

    Bersaneti, Gabrielly Terassi; Mantovan, Janaina; Magri, Agnes; Mali, Suzana; Celligoi, Maria Antonia Pedrine Colabone

    2016-10-20

    The objectives of this work were to produce fructooligosaccharides (FOSs) by using the microorganism Bacillus subtilis natto CCT 7712 and to employ these FOSs as a functional ingredient in cassava starch edible films, which were characterized according to their microstructure, mechanical and barrier properties. The produced FOSs could be easily dissolved, resulting in homogeneous filmogenic solutions, which were easily manipulated to obtain films by casting. FOSs were added in different concentrations (0, 1, 5 and 10g/100g solids), and glycerol was used as a plasticizer (20g/100g solids). All formulations resulted in films that had a good appearance and were easily removable from the plates without bubbles or cracks. The FOSs exerted a plasticizing effect on the starch films and decreased their glass transition temperature. The addition of FOSs resulted in higher solubility and elongation and a decreased water vapor permeability of the films. FOSs were shown to be a promising ingredient for use in edible starch films. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Effect of glycerol concentration on edible film production from cress seed carbohydrate gum.

    Science.gov (United States)

    Jouki, Mohammad; Khazaei, Naimeh; Ghasemlou, Mehran; Hadinezhad, Mehri

    2013-07-01

    In this study an edible film plasticized with glycerol was successfully prepared from cress seed gum (CSG). The physical, optical, water vapor permeability (WVP) and mechanical properties of CSG films incorporated with three levels of glycerol (25%, 35%, and 50% w/w) as plasticizer were determined. Dynamic mechanical thermal analysis was used to determine the glass transition temperature. WVP of the films was found to increase as the glycerol content increased from 25% to 50% w/w in the formulation, resulted in improvement of films flexibility and significantly lower tensile strength and higher elongation at break. The color measurement values showed that increasing the glycerol concentration in polymer matrix caused the b and L values increased while ΔE value decreased. The electron scanning micrograph indicated smooth and uniform surface morphology without signs of phase separation between the film components. The results of the present study demonstrated that CSG can promisingly be used in producing edible films with improved quality characteristics.

  1. Physico-mechanical and structural properties of eggshell membrane gelatin- chitosan blend edible films

    DEFF Research Database (Denmark)

    Mohammadi, Reza; Mohammadifar, Mohammad Amin; Rouhi, Milad

    2017-01-01

    This study investigated the physico-mechanical and structural properties of composite edible films based on eggshell membrane gelatin (G) and chitosan (Ch) (75G:25Ch, 50G:50Ch, 25G:75Ch). The results demonstrated that the addition of Ch increased elongation at break significantly (p< 0.05), but r......This study investigated the physico-mechanical and structural properties of composite edible films based on eggshell membrane gelatin (G) and chitosan (Ch) (75G:25Ch, 50G:50Ch, 25G:75Ch). The results demonstrated that the addition of Ch increased elongation at break significantly (p....05), but resulted in no significant change in tensile strength (TS) using 75G:25Ch, 50G:50Ch mixtures in comparison with gelatin-based film. The water solubility and water vapor permeability of the 50G:50Ch film decreased significantly compared to plain films (100G:0Ch and 0G:100Ch) and other composite films (p... interactions introduced by the addition of chitosan to eggshell membrane gelatin as new resources could improve the films’ functional properties....

  2. The effect of glycerol from biodiesel production waste as a plasticizer on physical character edible film of chitosan

    Science.gov (United States)

    Rosyid, Fajar Abdul; Triastuti, Rr. Juni; Andriyono, Sapto

    2017-02-01

    Chitosan edible film is a thin layer of clear packaging made from chitosan edible and biodegradable. Edible chitosan films are stiffer and less elastic, so it should be added plasticizer glycerol. One source of glycerol is inexpensive and easily obtained is crude glycerol from biodiesel production. The purpose of this study was to determine the effect of various concentrations of crude glycerol plasticizer on the physical characteristics of chitosan edible film and determine the best concentration of crude glycerol plasticizer. This study used a completely randomized design (CRD) with five treatments and four replications. The Edible film using the g chitosan and some plasticizers concentration of crude glycerol (0.2, 0.4, 0.8, and 1 mL) and a control treatment that used 0.4 mL of pure glycerol was made. The results showed that the use of crude glycerol plasticizer had effect to the physical character of chitosan edible film. Increasing concentrations of crude glycerol plasticizer exhibits the lowers value of the thickness and tensile strength, however, can increase the value of percent elongation. The best concentration of this research is the treatment of B (0.2 ml crude glycerol) which resulted in 0.55 mm thickness, the tensile strength of 95.38 kgf/cm2 and a percent elongation of 2.13%.

  3. Properties of Edible Films Based on Oxidized Starch and Zein

    Directory of Open Access Journals (Sweden)

    Elizabeth Argüello-García

    2014-01-01

    Full Text Available The objective of this work was to investigate the effect of zein and film formulation on mechanical and structural properties of native (FNS, and oxidized with 2.5% (FOSA and 3.5% (FOSB banana starch. The oxidized starch showed differences from native starch due to the oxidation process, showing a decrease in lipids, proteins, and amylose. The increase of the sodium hypochlorite increased the content of carbonyl and carboxyl groups in the ranges 0.015–0.028% and 0.022–0.031%, respectively. The film obtained from FOSB displayed the highest tensile strength (5.05 MPa and satisfactory elongation value (27.1%. The zein addition caused a decrease in these mechanical properties, as well as a significant decrease in water vapour permeability (WVP. However, films from FOSA and FOSB showed higher permeability than that of the native starch. The addition of glycerol and the level of oxidation increased the films moisture. Micrographs showed that, during the oxidation process, impurities were largely eliminated from the starch granule, noting more homogeneous structures both in granules and films.

  4. Characterization of multilayered and composite edible films from chitosan and beeswax.

    Science.gov (United States)

    Velickova, Elena; Winkelhausen, Eleonora; Kuzmanova, Slobodanka; Moldão-Martins, Margarida; Alves, Vitor D

    2015-03-01

    Chitosan-based edible films were prepared and subjected to cross-linking reactions using sodium tripolyphosphate and/or to beeswax coating on both films interfaces. In addition, chitosan-beeswax emulsion-based films were produced. The goal of these modifications of the chitosan films was the improvement of their barrier to water vapor and to decrease their affinity to liquid water maintaining or improving the mechanical and optical properties of the original chitosan films. The cross-linking with tripolyphosphate decreased both the water vapor permeability and the water absorption capacity to about 55% and 50% of that of the original chitosan films, respectively. However, there was an increase in the films stiffness, revealed by the increased Young modulus from 42 kPa up to 336 kPa. The multilayered wax-chitosan-wax films exhibited a similar improvement of the barrier properties to water vapor, with the advantage of maintaining the mechanical properties of the original chitosan films. However, these wax-coated films showed a higher water absorption capacity, which is believed to be a consequence of water entry into small pores between the film and the wax layers. Regarding the film samples subjected to cross-linking and further coating with beeswax, a similar behavior as the uncoated cross-linked films was observed. The emulsion-based composite films were characterized by a substantial decrease of the water vapor permeability (40%), along with a decrease in their stiffness. Regarding the optical properties, all films presented a yellowish color with similar values of lightness, chroma, and hue. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

  5. Edible Film from Jack Bean Flour for Use as an Antioxidative Packaging Incorporating Extract of Green Tea

    Directory of Open Access Journals (Sweden)

    Triana Lindriati

    2015-01-01

    Full Text Available Addition of green tea’s extract in edible film’s matrix will improve film’s functionality. The film will has antioxidant properties and can protect food from rancidity and discoloration. In this research film based component was jack bean flour which has high content of carbohydrate and protein. The film had good mechanical and physical characters. The aim of this research was studying effect of green tea’s extract addition on phenolic, tannin concentration and antioxidant  activity of edible film. Extract of green tea was prepared with variation of temperature (28oC, 50oC and 100oC. The result showed that increasing of extraction temperature would increase phenolic content, tannin concentration and antioxidant  activity. When green tea extracted at 100oC phenolic concentration was 144.179 mg/g, tannin  was 50.345 mg/g and antioksidant activity was 58.8% (DPPH inhibition. After the extract was incorporated in to edible film, total phenolic concentration of film was 113.544 mg/g, tannin was 41.842 mg/g and antioxidant activity was 45.22%. Edible film with green tea addition, showed ability in inhibiting rancidity of peanut oil whereas peroxide value and TBA (Thio Barbituric Acid number of peanut oil was 11.5 meq O2/kg and 0.13 ml/g after edible film immersion in 5 days. Peroxide value and TBA number of peanut oil without edible film immersion was 20.3 meq O2/kg and 0.32 ml/g.

  6. 可食性蛋白膜研究进展%PROGRESS IN THE RESEARCH OF EDIBLE PROTEIN FILM

    Institute of Scientific and Technical Information of China (English)

    杨坤; 陈树兴; 赵胜娟; 冷小京

    2009-01-01

    With properties of biodegradable, nourishing-edible, oil-resisting, gas-resisting, edible protein film is becoming a hot issue in the research of packaging material. More and more new techniques with the edible protein film have been applied in food packing fields. The film-forming methods and mechanism, film types,functional properties and parameters were discussed.%可食性蛋白膜以其可生物降解、营养可食、隔油阻气等性能,正在成为国内外研究的热点.越来越多的可食性蛋白膜新技术被应用到食品包装领域.综述可食性蛋白膜的成膜机理、方法、种类、功能特性及其影响因素.

  7. Development of Seaweed-based Biopolymers for Edible Films and Lectins

    Science.gov (United States)

    Praseptiangga, D.

    2017-04-01

    Marine macroalgae (seaweeds) as one of important groups of biopolymers play an important role in human life. Biopolymers have been studied regarding their film-forming properties to produce edible films intended as food packaging and active ingredient carriers. Edible film, a thin layer or which is an integral part of food and can be eaten together with, have been used to avoid food quality deterioration due to physico-chemical changes, texture changes, or chemical reactions. Film-forming materials can be utilized individually or as mixed composite blends. Proteins and polysaccharides used for their mechanical and structural properties, and hydrophobic substances (lipids, essential oils, and emulsifiers) to provide good moisture barrier properties. In addition, bioactive substances from marine natural products, including seaweeds, have been explored for being used in the fields of medicine, food science, pharmaceutical science, biochemistry, and glycobiology. Among them, lectins or carbohydrate-binding proteins from seaweeds have recently been remarked. Lectins (hemagglutinins) are widely distributed in nature and also good candidates in such prospecting of seaweeds. They are useful as convenient tools to discriminate differences in carbohydrate structures and reveal various biological activities through binding and interacting to carbohydrates, suggesting that they are promising candidates for medicinal and clinical application.

  8. Alginate- and gellan-based edible films for probiotic coatings on fresh-cut fruits.

    Science.gov (United States)

    Tapia, M S; Rojas-Graü, M A; Rodríguez, F J; Ramírez, J; Carmona, A; Martin-Belloso, O

    2007-05-01

    Alginate- (2% w/v) or gellan-based (0.5%) edible films, containing glycerol (0.6% to 2.0%), N-acetylcysteine (1%), and/or ascorbic acid (1%) and citric acid (1%), were formulated and used to coat fresh-cut apple and papaya cylinders. Water vapor permeability (WVP) was significantly higher (P fresh-cut fruits. Fresh-cut apple and papaya cylinders were successfully coated with 2% (w/v) alginate or gellan film-forming solutions containing viable bifidobacteria. WVP in alginate (6.31 and 5.52 x 10(-9) g m/Pa s m2) or gellan (3.65 and 4.89 x 10(-9) g m/Pa s m2) probiotic coatings of papaya and apple, respectively, were higher than in the corresponding cast films. The gellan coatings and films exhibited better water vapor properties in comparison with the alginate coatings. Values > 10(6) CFU/g B. lactis Bb-12 were maintained for 10 d during refrigerated storage of fresh-cut fruits, demonstrating the feasibility of alginate- and gellan-based edible coatings to carry and support viable probiotics on fresh-cut fruit.

  9. Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage.

    Science.gov (United States)

    Jouki, Mohammad; Yazdi, Farideh Tabatabaei; Mortazavi, Seyed Ali; Koocheki, Arash

    2013-11-01

    In this study, we investigated the potential of quince seed mucilage (QSM) as a new source for preparation of edible films and determined the physical, mechanical, barrier, antioxidant, microstructural and thermal properties. QSM films were prepared by incorporation of three levels of glycerol (25-50%, w/w). As glycerol concentration increased, water vapor permeability (WVP), oxygen permeability (O2P), elongation at break (EB), water solubility and moisture content of QSM films increased while, tensile strength (TS), density and surface hydrophobicity decreased significantly. The measurement of color values showed that by the increasing of the glycerol concentration in polymer matrix, the b and L values increased while ΔE value decreased. Microscopic views indicated smooth and uniform surface morphology without obvious cracks, breaks, or openings on the surfaces after the incorporation of glycerol as a plasticizer. The results of the present study suggest that QSM as a new antioxidant edible film with interesting specifications can potentially be used for packaging of a wide range of food products.

  10. Calculation of viscoelastic properties of edible films: application of three models

    Directory of Open Access Journals (Sweden)

    CHANDRA Prabir K.

    2000-01-01

    Full Text Available The viscoelastic properties of edible films can provide information at the structural level of the biopolymers used. The objective of this work was to test three simple models of linear viscoelastic theory (Maxwell, Generalized Maxwell with two units in parallel, and Burgers using the results of stress relaxation tests in edible films of myofibrillar proteins of Nile Tilapia. The films were elaborated according to a casting technique and pre-conditioned at 58% relative humidity and 22ºC for 4 days. The testing sample (15mm x 118mm was submitted to tests of stress relaxation in an equipment of physical measurements, TA.XT2i. The deformation, imposed to the sample, was 1%, guaranteeing the permanency in the domain of the linear viscoelasticity. The models were fitted to experimental data (stress x time by nonlinear regression. The Generalized Maxwell model with two units in parallel and the Burgers model represented the relaxation curves of stress satisfactorily. The viscoelastic properties varied in a way that they were less dependent on the thickness of the films.

  11. Edible arabinoxylan-based films. 1. Effects of lipid type on water vapor permeability, film structure, and other physical characteristics.

    Science.gov (United States)

    Péroval, Claudine; Debeaufort, Frédéric; Despré, Denis; Voilley, Andrée

    2002-07-01

    Arabinoxylans (AX) are natural fibers extracted from maize bran, an industrial byproduct. To promote this polymer as a food ingredient, development of edible coatings and films had been proposed. Indeed, composite arabinoxylan-based films were prepared by emulsifying a fat: palmitic acid, oleic acid, triolein, or a hydrogenated palm oil (OK35). Lipid effects on water vapor permeability (WVP), surface hydrophobicity (contact angles), lipid particle size, and mechanical properties were investigated. Results showed that OK35-AX emulsion films had the lowest WVP. Emulsified films presented a bimodal particle size distribution; however, the smallest particle mean diameter (0.54 microm) was observed in OK35-AX emulsion films. Contact angles of water comparable to those observed for LDPE films (>90 degrees ) are measured on the OK35-AX film surface. Finally, only triolein-AX emulsion films had elongation higher than films without lipid. These results suggest that OK35 enhances functional properties of AX-based films and should be retained for further research.

  12. Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities

    Science.gov (United States)

    The results of the present study show that allspice, cinnamon and clove bud essential oils can be used to prepare apple-based antimicrobial edible films with good physical properties for food applications by both direct contact and indirectly by vapors emanating from the films. Application of the a...

  13. Gelatin/potato starch edible biocomposite films: Correlation between morphology and physical properties.

    Science.gov (United States)

    Podshivalov, Aleksandr; Zakharova, Mariia; Glazacheva, Ekaterina; Uspenskaya, Mayya

    2017-02-10

    The paper presents the results of studies of the microstructure morphology and the operational properties of the gelatin/potato starch/glycerol edible biocomposite films varying in the starch content from 0 to 50wt% prepared by casting film-forming solution and dying at 36°C for 15h. The biocomposite films were shown phase separated heterogeneous morphology with the gelatin matrix as a continuous phase and microgranules of starch as a minor phase. It is found that when the starch content ≤ 30wt% the phase separation mechanism is nucleation and grow, whereas the starch content > 30wt% then the spinodal decomposition is the dominant mechanism. The work focuses on findings the influence of the phase separation mechanisms on the size of starch granules during the drying process, as well as the impact of these mechanisms on optical, frictional, mechanical, thermal and water-barrier properties.

  14. Development of soybean protein-isolate edible films incorporated with beeswax, Span 20, and glycerol.

    Science.gov (United States)

    Chao, Zhang; Yue, Ma; Xiaoyan, Zhao; Dan, Ma

    2010-08-01

    The effect of the beeswax, Span 20, and glycerol content on qualities of soybean-protein-isolate edible films was evaluated. Beeswax and Span 20 were selected to improve qualities of soybean-protein-isolate films from 11 emulsifiers. The content of beeswax, Span 20, and glycerol was further optimized by response surface analysis. The optimal composite emulsifier was beeswax (1.87% of soybean protein-isolate), Span 20 (10.25% of soybean protein-isolate), and glycerol (29.12% of soybean protein-isolate) with tensile strength of 908 MPa, percentage elongation at break of 25.8%, water vapor permeability of 19.2 g/m.d.MPa, and oxygen permeability of 0 cm(3)/m.d.MPa. The quality of soybean-protein-isolate films incorporated with the optimal composite emulsifier was 2.34 times higher than that of the control. Furthermore, the disulfide bond content of soybean-protein-isolate films showed a positive correlation with their quality, which provided a simple and rapid way to rank quality of soybean-protein-isolate films. Therefore, our result will not only give an instruction to soybean-protein-isolate-film production, but also give a simple and rapid way to rank film qualities. Practical Application: Our results give the optimal composite emulsifiers for the soybean-protein-isolate-film production. The soybean-protein-isolate films based on the optimal composite emulsifiers show their tensile strength of 908 MPa, percentage elongation at break of 25.8%, water vapor permeability of 19.2 g/m.d.MPa, and oxygen permeability of 0 cm(3)/m.d.MPa, being stronger than the control. Moreover, our results give a simple and rapid way to rank film qualities, because the disulfide bond content of soybean-protein-isolate films showed a positive correlation with their quality. Hence, the disulfide bond content was an indicator to rank qualities of soybean-protein-isolate films.

  15. Characterization of edible film fabricated with channel catfish (Ictalurus punctatus) gelatin extract using selected pretreatment methods.

    Science.gov (United States)

    Zhang, S; Wang, Y; Herring, J L; Oh, J-H

    2007-11-01

    Farm-raised catfish are important to the economy of the southeastern states in the United States, and catfish processing produces about 55% of by-products for inexpensive sale. Therefore, the utilization of catfish by-products is of great interest to the catfish industry. The objectives of this research were to determine the optimum pretreatment method to extract catfish gelatin for edible film application, and to characterize physical, mechanical, and barrier properties of edible films fabricated with catfish skin gelatin. Catfish skins obtained from a local plant were treated with 6 selected pretreatment methods. The main extraction was performed with deionized water at 50 degrees C after pretreatment. The gelatin yield was calculated and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed to characterize molecular weight (MW) profile. Color, tensile strength (TS), elongation, and water barrier property were determined to characterize the fabricated catfish gelatin films. From the results of gelatin yield, color, SDS-PAGE, as well as mechanical and barrier properties of the film, the pretreatment method with 0.25 M NaOH and 0.09 M acetic acid, followed by extraction at 50 degrees C for 3 h, was determined as the optimum extraction method. The catfish gelatin exhibited higher MW fractions than commercial mammalian gelatin. The catfish gelatin extracts possessed film-forming properties determined by TS, elongation, and water vapor permeability (WVP) comparable to those of commercial mammalian gelatin. The selected formula for catfish gelatin film was determined as 1% gelatin and 20% glycerol, resulting in greatest TS and lowest WVP.

  16. EKSTRAKSI PEKTIN KULIT BUAH NAGA (Dragon fruit DAN APLIKASINYA SEBAGAI EDIBLE FILM

    Directory of Open Access Journals (Sweden)

    Megawati -

    2014-10-01

    Full Text Available Ekstraksi pektin kulit buah naga dilakukan menggunakan metode Microwave Assisted Extraction (MAE dengan variasi berat bahan (10, 15, and 20 gram dan waktu ekstraksi (15, 20, and 25 minute. Ekstraksi dengan variasi berat bahan dilakukan pada waktu ekstraksi 25 menit dan daya 600 W, sedangkan ekstraksi dengan variasi waktu dilakukan pada berat bahan 10 gram dan daya 600 W. Pektin yang diperoleh dianalisis kadar pektinnya menggunakan uji Fourier Transform Infrared (FTIR dan diproses menjadi edible film. Hasil penelitian menunjukkan bahwa yield pektin kulit buah naga  dengan metode MAE  lebih besar dibandingkan metode konvensional. Variasi berat bahan mempengaruhi yield pektin yang dihasilkan, semakin sedikit bahan yang digunakan dalam ekstraksi, semakin besar yield pektin kulit buah naga yang dihasilkan. Yield pektin terbesar (72 % dihasilkan pada variasi berat 10 gram. Variasi waktu ekstraksi juga memberikan pengaruh terhadap yield pektin, semakin lama waktu ekstraksi semakin besar yield pektin kulit buah naga yang dihasilkan. Yield pektin terbesar dihasilkan pada waktu ekstraksi 25 menit. Pektin hasil ekstraksi dapat digunakan sebagai bahan edible film. Extraction of pectinfrom dragon fruit peel is conducted using Microwave Assisted Extraction (MAE method with the variation of the weight of the raw materials are 10, 15, and 20 gram and the time of the extraction are 15, 20 and 25 minutes. Extraction with the variation of the weight of raw material is conducted in 25 minutes using power of 600 W, whereas the extraction with the variation of time is conducted with 10 gram of raw material using power of 600 W. The obtained pectin was analyzed using Fourier Transform Infrared (FTIR and processed into edible film. The result of the research shows that MAE method provides more yield of dragon fruit peel rather than the conventional method. The variation of the weight affecting the amount of the obtained pectin, the less material used in the

  17. Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert

    OpenAIRE

    Guldas, Metin; Bayizit, Arzu Akpinar; Yilsay, Tulay Ozcan; Yilmaz, Lutfiye

    2010-01-01

    It was aimed to investigate the shelf-life of single baked (one stage heating at 280–300 °C) mustafakemalpasa (MKP) cheese sweets coated with edible films such as κ-carrageenan, chitosan, corn zein and whey protein concentrate (WPC). The sweets prepared were coated, packed in polystyrene bags and stored at room temperature (20 ± 1 °C). The shelf-life of sweet samples was determined by microbiological analyses, aw, titratable acidity, pH and sensory analysis. The microorganisms exhibited growt...

  18. Scale-up analysis and critical issues of an experimental pilot plant for edible film production using agricultural waste processing

    Directory of Open Access Journals (Sweden)

    Fabrizio Sarghini

    2013-03-01

    Full Text Available This study was developed to test a multifunctional experimental pilot plant with a reduced environmental impact that is able to process agricultural (fennel and food production (liquid whey waste. The pilot plant, using different thermal and filtration process parameters, is able to recover pectin and whey proteins in a single processing unit in order to produce edible films. An innovative feature of the proposed configuration is related to the possibility of coupling different types of waste treatment, obtaining a final product with a higher economical value, combining the two processing lines. Although an edible film production procedure based on pectin extracted from fennel matrix and whey proteins has already been published in literature, the scale-up process highlighted several critical issues, in particular related to the fennel matrix. Nonetheless, the pilot plant configuration allowed an edible film to be produced that is suitable for use as a direct coating to improve the shelf-life of food products.

  19. Optimal antimicrobial formulation and physical–mechanical properties of edible films based on Açaí and pectin for food preservation

    Science.gov (United States)

    This work aimed to develop açaí edible films incorporated with apple skin polyphenols (ASP) and thyme essential oil (TEO) using the central composite design, response surface methodology and the desirability function for multi-response optimization. The antimicrobial activity of açaí edible films wa...

  20. Effect of starch type on the physico-chemical properties of edible films.

    Science.gov (United States)

    Basiak, Ewelina; Lenart, Andrzej; Debeaufort, Frédéric

    2017-05-01

    Food preservation is mostly related to packaging in oil-based plastics, inducing environmental problems, but this drawback could be limited by using edible/biodegradable films and coatings. Physical and chemical properties were assessed and reflect the role of the starch type (wheat, corn or potato) and thus that of the amylose/amylopectin ratio, which influences thickness, colour, moisture, wettability, thermal, surface and mechanical properties. Higher amylose content in films induces higher moisture sensitivity, and thus affects the mechanical and barrier properties. Films made from potato starch constitute a greater barrier for oxygen and water vapour though they have weaker mechanical properties than wheat and corn starch films. Starch species with higher amylose content have lower wettability properties, and better mechanical resistance, which strongly depends on the water content due to the hydrophilic nature of starch films, so they could be used for products with higher water activity, such as cheese, fruits and vegetables. It especially concerns wheat starch systems, and the contact angle indicates less hydrophilic surfaces (above 90°) than those of corn and potato starch films (below 90°). The starch origin influences optical properties and thickness: with more amylose, films are opalescent and thicker; with less, they are transparent and thinner.

  1. Antibacterial Activity and Physical Properties of Fish Gelatin-Chitosan Edible Films Supplemented with D-Limonene

    Directory of Open Access Journals (Sweden)

    Yunzhen Yao

    2017-01-01

    Full Text Available Fish gelatin-chitosan edible films with D-limonene were successfully prepared, which exhibited exceptional mechanical properties and antimicrobial activity. It has been demonstrated that water-soluble chitosan, fish gelatin, and D-limonene could be a candidate precursor to prepare low cost and high-performance edible food packaging material. The results showed that D-limonene in the films could effectively resist the penetration of light and water because of its hydrophobicity. Moreover, the elongation at break (EAB increased with the addition of D-limonene, which indicated that D-limonene served as a strong plasticizer for the film. Microscopic characterization showed that D-limonene was uniformly distributed in the as-prepared film. And we found that the film exhibited strong antibacterial activity against Escherichia coli (E. coli. All the results indicate that the as-prepared film could be a promising food packaging.

  2. Utilization of A New Microbial Transglutaminase from Streptomyces for The Formation of Edible Soybean Protein Films

    Institute of Scientific and Technical Information of China (English)

    WangZhang

    2002-01-01

    Soybean protein isolate(SPI) was used to investigate the formation of edible protein films through an enzymatic cross-linking method with a purified microbial transglutaminse(MTG) produced and purified from a new effective strain Streptomyces sp.WZFF.L-M1 preserved in my laboratory,followed by the addition of glycerol and suitable heating and drying treatments.Cheaper partially-purified skimmed soybean protein powder(SSP) and whey protein isolates(WPI) were used as the substitutes partially replacing the expensive SPI products,and purified β-lactoglobulin was taken as the positive control of WPI.The effects of the concentrations of the three substitutes and their relative ratios have been compared with SPI as a control,and the methodologies of MTG treatment were examined.Attempts have also been approached for the films formation-enhancing substances such as glycerol.As the results,the three alternatives could also form high efficient edible films in the optimal operation conditions experimented.Those films made with SPI alternatives,thin around 50 μm,had the microscopic homogenous network structures,without any holes by naked eye.The tests for the properties of these films showed that they had high water-keeping capacity and strong elasticity,that the ultimate tensile sterength(TS)and the elongation at break(Eb) had been remarkably increased(TS>5 MPa,Eb>50%,respectively),and that the prevention rates against the permeability of water vapor and oxygen in air were also upgraded more than 85% and 70%,respectively.

  3. Incorporation of citrus essential oils into bacterial cellulose-based edible films and assessment of their physical properties

    Science.gov (United States)

    Indrarti, L.; Indriyati

    2017-03-01

    The use of edible films in food protection and preservation has recently gained more interest since they offer several advantages over synthetic packaging materials. Biocellulose (BC) offers great opportunity as edible film due to their unique physical and mechanical properties. In this study, biocellulose films were prepared by solution casting with addition of 30% carboxymethyl cellulose (CMC) and 30% glycerol as the homogenizer and plasticizer, respectively. Furthermore, various citrus essential oils (EOs) including lemon, lime, and sweet orange were added at 50% w/w of BC dried weight. The solutions were then cast on the tray and allowed to dry in the air convection oven at 40°C overnight. The films were characterized for water solubility, tensile strength (TS), elongation at break (EB), water vapour transmission rate (WVTR), and color. Those characteristics may influence consumer acceptability of the packaged products. Results revealed that addition of lemon and sweet orange EOs into BC-based edible film decreased water solubility and TS, but improved EB, as these oils acted as plasticizers in the film. However, different trend was observed for BC-based film incorporated with lime oil, which had higher solubility and TS, but lower EB and WVTR compared with that of control film. Addition of citrus EOs into BC-based films did not have much effect on color properties as stated in L*, a*, and b* values.

  4. Characteristics of Jackfruit Straw’s Edible Film Enriching by Gingers Red (Zingiber officinale, Rosc.

    Directory of Open Access Journals (Sweden)

    Neswati Neswati

    2015-04-01

    Full Text Available This research was aimed to determine the effect of the addition red ginger’s(Zingiber officinale,  Rosc.  concentrate toward psycochemical, and sensory evaluation of edible film from jackfruit straw’s. Using design is Completely Randomized Designed (CRD consist of  5 treatments (The addition of red ginger’s concentrate 2%, 4%, 6%, 8%, and 10%  and 3 replications. Data was analysed statiscally with ANOVA and were continued with Duncan’s New Multiple Range Test (DNMRT at 5% significance level. This research determined the addition of red ginger’s concentrate significantly affected toward aw, thickness and water vapor transmission rate, but not significantly affected toward water content. The best  edible film were determined based on sensory evaluation on packaging of galamai, showed Treatment B as the best product with panelist prefferences at color (3,70, flavor (3,80, taste (3,75, and texture (3,50. For physical and chemical characteristic water content 12,6711%, aw 0,4263, thickness 0,0929 mm, water vapor transmission rate 0,0635 g/m2.hour.

  5. Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents

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    Victoria eAlvarez

    2014-12-01

    Full Text Available Edible films can be used as carriers for antimicrobial compounds to assure food safety and quality; in addition, pathogenesis of food bacteria is related to a cell to cell communication mechanism called quorum sensing (QS. Oregano essential oil (OEO has proved to be useful as food antimicrobial; however, its food applications can be compromised by the volatile character of its active constituents. Therefore, formulation of edible films containing OEO can be an alternative to improve its food usages. QS inhibitory activity of OEO and pectin-OEO films was evaluated using Chromobacterium violaceum as bacterial model. Additionally, antibacterial activity was tested against Escherichia coli O157:H7, Salmonella Choleraesuis, Staphylococcus aureus, and Listeria monocytogenes. OEO was effective to inhibit bacterial growth at MIC of 0.24 mg/mL for all tested bacteria and MBC of 0.24, 0.24, 0.48, and 0.24 mg/mL against E. coli O157:H7, S. Choleraesuis, S. aureus, and L. monocytogenes, respectively. Pectin-films incorporated with 36.1 and 25.9 mg/mL of OEO showed inhibition diameters of 16.3 and 15.2 mm for E. coli O157:H7; 18.1 and 24.2 mm for S. Choleraesuis; 20.8 and 20.3 mm for S. aureus; 21.3 and 19.3 mm for L. monocytogenes, respectively. Pectin-OEO film (15.7 mg/mL was effective against E. coli O157:H7 (9.3 mm, S. aureus (9.7 mm, and L. monocytogenes (9.2 mm, but not for S. Choleraesuis. All concentrations of OEO (0.0156, 0.0312, 0.0625 and 0.125 mg/mL and pectin-OEO films (15.7, 25.9 and 36.1 mg/mL showed a significant anti-QS activity expressed as inhibition of violacein production by C. violaceum. Additionally, the application of pectin-OEO films was effective reducing total coliforms, yeast, and molds of shrimp and cucumber slices stored at 4 °C during 15 d. These results demonstrated the potential of pectin films enriched with OEO as food related microorganisms and QS inhibitors.

  6. Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents

    Science.gov (United States)

    Alvarez, Maria V.; Ortega-Ramirez, Luis A.; Gutierrez-Pacheco, M. Melissa; Bernal-Mercado, A. Thalia; Rodriguez-Garcia, Isela; Gonzalez-Aguilar, Gustavo A.; Ponce, Alejandra; Moreira, Maria del R.; Roura, Sara I.; Ayala-Zavala, J. Fernando

    2014-01-01

    Edible films can be used as carriers for antimicrobial compounds to assure food safety and quality; in addition, pathogenesis of food bacteria is related to a cell to cell communication mechanism called quorum sensing (QS). Oregano essential oil (OEO) has proved to be useful as food antimicrobial; however, its food applications can be compromised by the volatile character of its active constituents. Therefore, formulation of edible films containing OEO can be an alternative to improve its food usages. QS inhibitory activity of OEO and pectin-OEO films was evaluated using Chromobacterium violaceum as bacterial model. Additionally, antibacterial activity was tested against Escherichia coli O157:H7, Salmonella Choleraesuis, Staphylococcus aureus, and Listeria monocytogenes. OEO was effective to inhibit bacterial growth at MIC of 0.24 mg/mL for all tested bacteria and MBC of 0.24, 0.24, 0.48, and 0.24 mg/mL against E. coli O157:H7, S. Choleraesuis, S. aureus, and L. monocytogenes, respectively. Pectin-films incorporated with 36.1 and 25.9 mg/mL of OEO showed inhibition diameters of 16.3 and 15.2 mm for E. coli O157:H7; 18.1 and 24.2 mm for S. Choleraesuis; 20.8 and 20.3 mm for S. aureus; 21.3 and 19.3 mm for L. monocytogenes, respectively. Pectin-OEO film (15.7 mg/mL) was effective against E. coli O157:H7 (9.3 mm), S. aureus (9.7 mm), and L. monocytogenes (9.2 mm), but not for S. Choleraesuis. All concentrations of OEO (0.0156, 0.0312, 0.0625 and 0.125 mg/mL) and pectin-OEO films (15.7, 25.9 and 36.1 mg/mL) showed a significant anti-QS activity expressed as inhibition of violacein production by C. violaceum. Additionally, the application of pectin-OEO films was effective reducing total coliforms, yeast, and molds of shrimp and cucumber slices stored at 4°C during 15 d. These results demonstrated the potential of pectin films enriched with OEO as food related microorganisms and QS inhibitors. PMID:25566215

  7. Listeria monocytogenes inhibition by defatted mustard meal-based edible films.

    Science.gov (United States)

    Lee, Hahn-Bit; Noh, Bong Soo; Min, Sea C

    2012-02-01

    An antimicrobial edible film was developed from defatted mustard meal (Sinapis alba) (DMM), a byproduct from the bio-fuel industry, without incorporating external antimicrobials and its antimicrobial activity against Listeria monocytogenes and physical properties were investigated. The DMM colloidal solution consisting of 184 g water, 14 g DMM, and 2g glycerol was homogenized and incubated at 37°C for 0.2, 0.5, 24 or 48 h to prepare a film-forming solution. The pH of a portion of the film-forming solution (pH 5.5) was adjusted to 2.0 or 4.0. Films were formed by drying the film-forming solutions at 23°C for 48 h. The film-forming solution incubated for 48 h inhibited L. monocytogenes in broth and on agar media. Antimicrobial effects of the film prepared from the 48 h-incubated solution increased with decrease in pH of the solution from 5.5 to 2.0. The film from the film forming solution incubated for 48 h (pH 2.0) initially inhibited more than 4.0 log CFU/g of L. monocytogenes inoculated on film-coated salmon. The film-coating retarded the growth of L. monocytogenes in smoked salmon at 5, 10, and 15°C and the antimicrobial effect during storage was more noticeable when the coating was applied before inoculation than when it was applied after inoculation. The tensile strength, percentage elongation, solubility in watercxu, and water vapor permeability of the anti microbial film were 2.44 ± 0.19 MPa, 6.40 ± 1.13%, 3.19 ± 0.90%, and 3.18 ± 0.63 gmm/kPa hm(2), respectively. The antimicrobial DMM films have demonstrated a potential to be applied to foods as wraps or coatings to control the growth of L. monocytogenes.

  8. Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with Cinnamaldehyde and Carvacrol

    Science.gov (United States)

    Addition of plant essential oils to edible films and coatings has been shown to protect against bacterial pathogens and spoilage while also enhancing sensory properties of foods. This study evaluated the effect of adding 0.5% and 0.75% carvacrol (active ingredient of oregano oil) to apple- and toma...

  9. Utilization of A New Microbial Transglutaminase from Streptomyces for The Formation of Edible Soybean Protein Films

    Institute of Scientific and Technical Information of China (English)

    Wang Zhang

    2002-01-01

    Soybean protein isolate (SPI) wasused to investigate the formation of edibleprotein films through an enzymatic cross-linkingmethod with a purified microbial transglutaminse(MTG) produced and purified from a neweffective strain Streptomyces sp. WZFF.L-M1preserved in my laboratory, followed by theaddition of glycerol and suitable heating anddrying treatments. Cheaper partially-purifiedskimmed soybean protein powder (SSP) andwhey protein isolates (WPI) were used as thesubstitutes partially replacing the expensive SPIproducts, and purified β-lactoglobulin was takenas the positive control of WPI. The effects ofthe concentrations of the three substitutes andtheir relative ratios have been compared withSPI as a control, and the methodologies ofMTG treatment were examined. Attempts havealso been approached for the films formation-enhancing substances such as glycerol. As theresults, the three alternatives could also formhigh efficient edible films in the optimaloperation conditions experimented. Those filmsmade with SPI alternatives, thin around 50 μm,had the microscopic homogenous networkstructures, without any holes by naked eye. Thetests for the properties of these films showedthat they had high water-keeping capacity andstrong elasticity, that the ultimate tensile strength(TS) and the elongation at break (Eb) had beenremarkably increased (TS>5 MPa, Eb>50%,respectively), and that the prevention ratesagainst the permeability of water vapor andoxygen in air were also upgraded more than85% and 70%, respectively.

  10. Development and characterization of an edible composite film based on chitosan and virgin coconut oil with improved moisture sorption properties.

    Science.gov (United States)

    Binsi, P K; Ravishankar, C N; Srinivasa Gopal, T K

    2013-04-01

    An edible composite film was prepared from an emulsion system based on chitosan and virgin coconut oil (VCO). The effect of incorporation of VCO was evaluated at various concentrations and the optimum concentration was chosen based on resultant changes in the properties of the film. Addition of VCO in film forming solution resulted in increase in film thickness and marginal reduction in film transparency. Compatibility of VCO with chitosan was better at lower concentration of VCO as indicated by the microstructure of composite film in scanning electron micrographs. Phase separation was evident at higher level of oil incorporation and the optimal oil/chitosan ratio was determined to be at 0.5 to 1 mL/g chitosan. Furthermore, chemical interaction took place between VCO and chitosan as revealed by Fourier transform infrared spectroscopy data. Even though control chitosan films exhibited superior gas barrier properties, composite film with optimum VCO concentration revealed better mechanical and moisture sorption properties.

  11. Measurement of the transmittance of edible films of aloe vera (barbadensis miller) and cassava starch using optical fibers trifurcated

    Science.gov (United States)

    Díaz, L.; Reales, J.; Torres, C.

    2017-01-01

    In Colombia, especially in the Atlantic Coast it is produced and marketed the costeño cheese, an indigenous product of the gastronomy of this region, but the prolonged exposure of this product to the environment leads to microbial contamination and non-enzymatic rancidity. For this reason the transmittance of an edible coating based in aloe vera gel and cassava starch to preserve costeño cheese was evaluated using trifurcated optical fibers. The results become a tool for the selection of treatments in making edible films and their subsequent use in coatings for various types of food products.

  12. Edible films and coatings from whey proteins: a review on formulation, and on mechanical and bioactive properties.

    Science.gov (United States)

    Ramos, Oscar L; Fernandes, João C; Silva, Sara I; Pintado, Manuela E; Malcata, F Xavier

    2012-01-01

    The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.

  13. PENGARUH CaCl2 DAN EDIBLE FILM TERHADAP PENGHAMBATAN CHILLING INJURY BUAH NANGKA KUPAS [Effect of CaCl2 and Edible Film on Chilling Injury Inhibition of fresh-cut Jackfruits

    Directory of Open Access Journals (Sweden)

    Ida Bagus Banyuro Partha1

    2009-06-01

    Full Text Available Effect of CaCl2 soaking and edible film coating to delay or inhibit chilling injury of freshly-cut jackfruit has been studied. The onset of chilling injury was monitored based on sadden increase of ethylene emission as measured on-line using CO2-laser driven photoacoustic spectrometer. Freshly cut edible part of ripe jackfruit was used as the research material. The fruit was soaked in 0%, 1%, 1,5%, 2% of CaCl2 for 15 minutes. After rinsing, sample were divided into two parts each for edible coating and control. The edible film was prepared by soaking of the samples for 30 seconds in solution of white bean (Phaseolus lunatus, L. edible coating, which was derived from our previous research. The samples were devided into two parts for destructive and non destructive analysis. Both were then stored at 4oC for 3 days, at which time the normal fruit suffer from chilling injury. For the non-destructive analysis, the samples were individually put in special cuvet and a flow-trough air system was connected to each cuvet for on-line ethylene monitoring. Data of real-time ethylene emission were collected automatically every 120 minutes during the three day cold storage. The other set of samples were put in a plascic bag and stored at 4oC for 3 days period. At the end of cold stored, the samples were let to adjust to room temperature for 1 hr before subjected to respiration rate, reducing sugars, total acidity, and texture analysis. Result indicated that soaking with CaCl2 and edible film coating of freshly-cut jackfruit delayed the on-set of chilling injury as indicated by late increase of ethylene emission. Based on pattern of ethylene emission during the three day storage and their respiration rate, the best treatment to delay chilling injury of fresly-cut jackfruit was soaking in CaCl2 2% in combination with edible film coating.

  14. Antimicrobial edible films and coatings for meat and meat products preservation.

    Science.gov (United States)

    Sánchez-Ortega, Irais; García-Almendárez, Blanca E; Santos-López, Eva María; Amaro-Reyes, Aldo; Barboza-Corona, J Eleazar; Regalado, Carlos

    2014-01-01

    Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

  15. Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

    Directory of Open Access Journals (Sweden)

    Irais Sánchez-Ortega

    2014-01-01

    Full Text Available Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

  16. Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

    Science.gov (United States)

    Sánchez-Ortega, Irais; García-Almendárez, Blanca E.; Santos-López, Eva María; Amaro-Reyes, Aldo; Barboza-Corona, J. Eleazar; Regalado, Carlos

    2014-01-01

    Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics. PMID:25050387

  17. Polyurethane film dressings and ceramide 2-containing hydrocolloid dressing reduce the risk of pressure ulcer development in high-risk patients undergoing surgery: a matched case-control study

    Directory of Open Access Journals (Sweden)

    Kohta M

    2015-02-01

    Full Text Available Masushi Kohta,1 Kazumi Sakamoto,2 Tsunao Oh-i31Medical Engineering Laboratory, ALCARE Co, Ltd, Sumida-ku, Tokyo, 2Department of Nursing, 3Department of Dermatology, Tokyo Medical University Ibaraki Medical Center, Ami, Ibaraki, JapanBackground: Numerous clinical challenges regarding adhesive dressings have shown that using an adhesive dressing could minimize or prevent superficial skin loss in patients at risk of developing pressure ulcers. However, evidence that polyurethane film dressings and ceramide 2-containing hydrocolloid dressing can reduce the risk of pressure ulcer development in high-risk patients undergoing surgery is limited. Therefore, we assessed the effects of application of these dressings for reducing the risk of pressure ulcer development in these patients and identified other risk factors.Methods: A matched case-control study was conducted involving 254 patients at high risk for pressure ulcer development at one acute care hospital in Japan. No patients in this study had a pressure ulcer at the start of the study. Thirty-one patients developed a pressure ulcer during surgery, and these patients were defined as cases. Controls were randomly matched for sex and age (±4 years, from which 62 patients were selected. Medical records were obtained for preoperative factors, including age, sex, body mass index, diabetes mellitus, albumin, total protein, C-reactive protein, white cell count, red cell count, and hemoglobin, and for intraoperative factors, including dressing application, operation time, body position, and surgery type. The odds ratio (OR and 95% confidence interval (CI were determined to identify risk factors for pressure ulcer development in patients undergoing surgery.Results: By multiple logistic regression analysis, there was a significantly reduced risk of pressure ulcer development for patients who had dressing applications as compared with those without dressing applications (OR 0.063; 95% CI 0.012–0.343; P=0

  18. Formulation and characterization of novel composite semi-refined iota carrageenan-based edible film incorporating palmitic acid

    Science.gov (United States)

    Praseptiangga, Danar; Giovani, Sarah; Manuhara, Godras Jati; Muhammad, Dimas Rahadian Aji

    2017-09-01

    Novel composite films based on semi-refined iota-carrageenan (SRIC) incorporating palmitic acid (PA) were prepared by an emulsification method. Palmitic acid (PA) as hydrophobic material was incorporated into semi-refined iota-carrageenan edible films in order to improve water vapor barrier properties. Composite SRIC-based films with varying concentrations of PA (10%, 20%, and 30% w/w) were obtained by a solvent casting method. Their mechanical and barrier properties were investigated. Results showed that the incorporation of PA in films caused a significant increase (p water vapor barrier properties of the films. Water vapor transmission rate (WVTR) of the composite semi-refined iota-carrageenan-based edible film decreased significantly (p water vapor barrier properties as compared to other films with 10% and 20% w/w PA incorporation. Thus, formulation containing 30% w/w palmitic acid promoted films with a highly beneficial to improve water vapor barrier properties and it has the potential for food packaging applications.

  19. Preparation and characterization of semi-refined kappa carrageenan-based edible film for nano coating application on minimally processed food

    Science.gov (United States)

    Manuhara, Godras Jati; Praseptiangga, Danar; Muhammad, Dimas Rahadian Aji; Maimuni, Bawani Hindami

    2016-02-01

    Shorter and easier processing of semi-refined kappa carrageenan extracted from Euchema cottonii red seaweed result in cheaper price of the polysaccharide. In this study, edible film was prepared from the semi-refined carrageenan without any salt addition. The effect of the carrageenan concentration (1.0, 1.5, and 2.0% w/v) on physical and mechanical properties of the edible film was studied. Edible film thickness and tensile strength increased but elongation at break and water vapor transmission rate (WVTR) decreased as the concentration increased. Based on the characteristic of the edible film, formulation using 2% carrageenan was recommended. The edible film demonstrated the characteristic as follow: 0.054 mm thickness, 21.14 MPa tensile strength, 12.36% elongation at break, and 9.56 g/m2.hour WVTR. It was also noted the carrageenan-based edible film indicated potential physical and mechanical characteristics for nano coating applications on minimally processed food.

  20. Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions

    Science.gov (United States)

    Edible films may be used in food packaging, for which they must deliver good barrier and mechanical properties. Films based on proteins have good gas barrier and mechanical properties, but poor water barrier properties. Films made from lipids have good water barrier properties, but poor mechanical p...

  1. The Release of Egg White Lysozyme Containing EDTA from Composite Edible Film Based on Whey Protein, Konjac Flour and Lipid

    Directory of Open Access Journals (Sweden)

    Mulia W. Apriliyani

    2014-01-01

    Full Text Available The objectives of this research were to find out the effect of EDTA addition on antibacterial spectrum broadening of lysozyme on Gram negative bacteria and the release of lysozyme from composite edible film made of whey protein, konjac glucomannan and several lipids type and content. The research were conducted with 2 steps. Step I: The addition of EDTA on lysozyme aquaeous (Lysozyme (mg/mL: EDTA (mg/mL = 11.14:8.14; 11.14:11.14 and 11.14:14.14 using Randomyzed Block Design, the variables were, antibacterial of lysozyme on Micrococcus lysodeikticus and Escherichia coli. Step II: Lipid content (5 and 10% and kind of lipid (butter, margarine, palm oil and beeswax using nested Randomyzed Block Design, the variables were lysozyme release, Water Vapor Permeability (WVP, protein solublity and microstructure of composite edible film. The results were, step I: the treatment didn’t gave significantly effect (p>0.05 on lysozyme activity. EDTA decrease cell membrane stabilization and lysozyme made lysis of cell membrane. EDTA chelate Ca2+ and Mg2+ salts as bridge between Lypopolysachcharide (LPS in outer membrane so LPS released from cell wall of Gram negative bacteria. Step II: The treatment didn’t gave significantly effect (p>0.05 on release of lysozyme and water vapour permeability, but gave significantly effect (p<0.05 on protein solubility. The release of lysozyme from composite edible film gave the best lysozyme release from beeswax 10% addition.

  2. Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert.

    Science.gov (United States)

    Guldas, Metin; Bayizit, Arzu Akpinar; Yilsay, Tulay Ozcan; Yilmaz, Lutfiye

    2010-10-01

    It was aimed to investigate the shelf-life of single baked (one stage heating at 280-300 °C) mustafakemalpasa (MKP) cheese sweets coated with edible films such as κ-carrageenan, chitosan, corn zein and whey protein concentrate (WPC). The sweets prepared were coated, packed in polystyrene bags and stored at room temperature (20 ± 1 °C). The shelf-life of sweet samples was determined by microbiological analyses, aw, titratable acidity, pH and sensory analysis. The microorganisms exhibited growth dependent upon the water activity levels during storage. The most significant growth was seen in moulds and yeasts. The minimum aw values for the growth of mould and yeasts were 0.85. Coating with chitosan and κ-carrageenan showed no significant effect on shelf-life of MKP sweets. The shelf-life of these samples was limited by 3 days same as control (non-coated) and deterioration occurred when the aw value reached 0.90. The coatings with WPC and corn zein prolonged the shelf-life of sweets from 3 to 10 days.

  3. Effect of carrot puree edible films on quality preservation of fresh-cut carrots

    Directory of Open Access Journals (Sweden)

    Wang X.

    2015-06-01

    Full Text Available The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on fresh-cut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO activity and peroxidase (POD activity in coated carrots were determined at regular intervals and then compared with the uncoated carrots throughout the storage period. Significant and expected changes were observed in all carrot samples that were compared. The coating treatment significantly (P < 0.05 delayed the senescence, reduced the deterioration of exterior quality and retained total carotenoids well compared with control (P < 0.05. In addition, significant inhibition of PPO activity (P < 0.05 and POD activity (P < 0.05 as well as reduced accumulation of polyphenols (P < 0.05 were observed for all coated samples. All of these favourable responses induced by coating treatment on minimally processed fresh-cut carrots showed beneficial physiological effects, which would give some useful references to the fresh-cut fruit and vegetable processing industry and satisfy people’s requirements allowing for extending product shelf life without negatively affecting the sensory quality or acceptability.

  4. Taste- and Flavour-Quenching of Horseradish by Hydrocolloids

    OpenAIRE

    V. Dieker; Rieger, C; Sauer, G; V. Szàntò; Schmitt, J J

    2012-01-01

    The intended aim of this study was to investigate the influence of different hydrocolloids on the pungency of horseradish. The utilized hydrocolloids were alginate, gellan gum and agar, each hydrocolloid was used in different concentrations. Horseradish-hydrocolloid-mixtures were prepared and tested by a taste panel. In general, the panelists got several samples of these horseradish-hydrocolloid-mixtures to order them in an increasing ranking according to pungency. The results show some disti...

  5. Apple, carrot, and hibiscus edible films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate Salmonella Newport on organic leafy greens in sealed plastic bags.

    Science.gov (United States)

    Zhu, Libin; Olsen, Carl; McHugh, Tara; Friedman, Mendel; Jaroni, Divya; Ravishankar, Sadhana

    2014-01-01

    The objective of this study was to investigate the antimicrobial effects of carvacrol and cinnamaldehyde incorporated into apple, carrot, and hibiscus-based edible films against Salmonella Newport in bagged organic leafy greens. The leafy greens tested included organic Romaine and Iceberg lettuce, and mature and baby spinach. Each leafy green sample was washed, dip inoculated with S. Newport (10⁷ CFU/mL), and dried. Each sample was put into a Ziploc® bag. Edible films pieces were put into the Ziploc bag and mixed well. The bags were sealed and stored at 4 °C. Samples were taken at days 0, 3, and 7 for enumeration of survivors. On all leafy greens, 3% carvacrol films showed the best bactericidal effects against Salmonella. All 3 types of 3% carvacrol films reduced the Salmonella population by 5 log₁₀ CFU/g at day 0 and 1.5% carvacrol films reduced Salmonella by 1 to 4 log₁₀ CFU/g at day 7. The films with 3% cinnamaldehyde showed 0.5 to 3 log reductions on different leafy greens at day 7. The films with 0.5% and 1.5% cinnamaldehyde and 0.5% carvacrol also showed varied reductions on different types of leafy greens. Edible films were the most effective against Salmonella on Iceberg lettuce. This study demonstrates the potential of edible films incorporated with carvacrol and cinnamaldehyde to inactivate S. Newport on organic leafy greens.

  6. Effect of antimicrobial on mechanical, barrier and optical properties of corn starch based self-supporting edible film

    Directory of Open Access Journals (Sweden)

    Tanima Chowdhury

    2013-10-01

    Full Text Available Antimicrobials like potassium sorbate, sodium propionate, and benzoic acid were incorporated in corn starch based formulation to investigate their effect on mechanical, water vapour barrier and optical properties of the developed self supporting edible film. The film was prepared by casting technique. When incorporated at 1.40% and above, potassium sorbate decreased the tensile strength (about 22% and increased the elongation (about 55% of control film; whereas, it increased the water vapour permeability by 15% only when added at 2.66%. At 2.66%, benzoic acid reduced the tensile strength by 24% and sodium propionate increased elongation by 17%. These two antimicrobials did not change the water vapour permeability. However, all the three antimicrobials adversely affected the optical properties by decreasing the whiteness index, increasing yellowness index, and reducing the surface gloss, with potassium sorbate showing the maximum effect. Among the three antimicrobials, sodium propionate appeared to be the best with minimum deterioration of film properties.

  7. Effect of antimicrobial on mechanical, barrier and optical properties of corn starch based self-supporting edible film

    Directory of Open Access Journals (Sweden)

    Tanima Chowdhury

    2013-10-01

    Full Text Available Antimicrobials like potassium sorbate, sodium propionate, and benzoic acid were incorporated in corn starch based formulation to investigate their effect on mechanical, water vapour barrier and optical properties of the developed self supporting edible film. The film was prepared by casting technique. When incorporated at 1.40% and above, potassium sorbate decreased the tensile strength (about 22% and increased the elongation (about 55% of control film; whereas, it increased the water vapour permeability by 15% only when added at 2.66%. At 2.66%, benzoic acid reduced the tensile strength by 24% and sodium propionate increased elongation by 17%. These two antimicrobials did not change the water vapour permeability. However, all the three antimicrobials adversely affected the optical properties by decreasing the whiteness index, increasing yellowness index, and reducing the surface gloss, with potassium sorbate showing the maximum effect. Among the three antimicrobials, sodium propionate appeared to be the best with minimum deterioration of film properties.

  8. Antibacterial activity against E. coli O157:H7, physical properties, and storage stability of novel carvacrol-containing edible tomato films.

    Science.gov (United States)

    Du, W-X; Olsen, C W; Avena-Bustillos, R J; McHugh, T H; Levin, C E; Friedman, Mendel

    2008-09-01

    Edible films containing plant antimicrobials are gaining importance as potential treatment to extend product shelf life and reduce risk of pathogen growth on contaminated food surfaces. The main objective of the present study was to evaluate the antimicrobial activities, storage stabilities, and physical-chemical-mechanica1 properties of novel edible films made from tomatoes containing carvacrol, the main constituent of oregano oil. The antimicrobial activities against E. coli O157:H7 and the stability of carvacrol were evaluated during the preparation and storage of tomato-based films made by 2 different casting methods, continuous casting and batch casting. Antimicrobial assays of tomato films indicated that optimum antimicrobial effects occurred with carvacrol levels of approximately 0.75% added to tomato purees before film preparation. HPLC analysis of the films indicated that the carvacrol concentrations and bactericidal effect of the films remained unchanged over the storage period of up to 98 d at 5 and 25 degrees C. Carvacrol addition to the tomato puree used to prepare the films increased water vapor permeability of tomato films. The continuous method for casting of the films appears more suitable for large-scale use than the batch method. This 1st report on tomato-based edible antimicrobial tomato films suggests that these films have the potential to prevent adverse effects of contaminated food and promote human health associated with the consumption of tomatoes.

  9. Optimal antimicrobial formulation and physical-mechanical properties of edible films based on Açaí and Pectin for food preservation

    Science.gov (United States)

    This work aimed to develop edible films based on pectin and açaí. Films were incorporated with apple skin polyphenols (ASP) and thyme essential oil (TEO) according to the central composite design. Antimicrobial optimal formulation was determined using the response surface methodology and desirabilit...

  10. Usage of hydrocolloids in cereal technology

    Directory of Open Access Journals (Sweden)

    Ľubomír Mikuš

    2011-01-01

    Full Text Available Hydrocolloids are high-molecular-weight polymer substances soluble in water which create viscous colloidal solutions. They are mainly used to influence functional properties of food (structure, texture, etc., improving their properties during production (bigger dough volume, better dough manipulation – better adhesion, increasing stability, maintaining taste firmness in frozen products and prolonging durability of cereal products in food industry. Hydrocolloids are characteristic for their thickening effect and are used for their emulsifying and steadiness properties. The aim of this review is to provide useful information about hydrocolloids including chemical structure, origin, common and recommended usage in food industry, proper application in the cereal technology and future scientific heading of these hydrocolloids.

  11. EKSTRAK RUMPUT LAUT (Kappaphycus alvarezii SEBAGAI CROSS LINKING AGENT PADA PEMBENTUKAN EDIBLE FILM GELATIN KULIT IKAN NILA HITAM (Oreochromis mossambicus

    Directory of Open Access Journals (Sweden)

    Doddy Sutono

    2016-02-01

    Full Text Available Black tilapia (Oreochromis mossambicus skin gelatin was potential material for edible film formation. However, it needs some modifications to improve the mechanical and barier properties. One of modification is by adding a cross linking agent. Seaweed extract Kappaphycus alvarezii containing phenol compounds was oxidized to be converted into quinone. It was expected to act as a cross linking agent. The purpose of this study was to determine the characteristics of edible film from black tilapia skin gelatin by adding with oxidized K. alvarezii extract. Edible film was made by addition of K. alvarezii extract (E at concentration of 0%(E0; 2%(E1; 4%(E2; 6%(E3; 8%(E4 (v/w for each gelatin concentratios (G were 3g(G1; 6g(G2; 9g(G3; 12g(G4 into 150 ml destilled water containing 10% glycerol (w/w of gelatin. Gelatin film solution was agitated at 50oC for 30 min and dehydrated in a cabinet dryer at 50oC. The addition of oxidized K. alvarezii extract increased tensile Strength (TS and elongation at break properties. The highest TS was 3.08 MPa, shown by G4E1. The lowest water vapor permeability (WVP was ontained by G4E1 (0.01 x 10-10 g. H2O/m.s.Pa. Microstructure observation and FTIR spectra (SEM also showed an increased cross linking bonds in the G4E1 rather than in G4E0. The G4E1 seemd to be more compact than G4E0. The highest TS values and the lowest WVP on G4E1 were possibly caused by optimization concentration of the addition of oxidized K. alvarezii extract that could be optimum interaction with amino acid residues of polypeptide bond to form an optimal cross linking reaction. Keywords: Edible film, cross linking agent, oxidized  K. alvarezii extract, quinone, gelatin, O. mossambicus   ABSTRAK Gelatin kulit ikan nila hitam (Oreochromis mossambicus berpotensi sebagai pembentuk edible film namun perlu modifikasi untuk meningkatkan sifat mekanik dan bariernya terhadap uap air. Salah satu modifikasi adalah dengan penambahan cross linking agent

  12. Moisture Sensitivity, Optical, Mechanical and Structural Properties of Whey Protein-Based Edible Films Incorporated with Rapeseed Oil

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    Justyna Kadzińska

    2016-01-01

    Full Text Available The objective of this work is to study the effect of the rapeseed oil content on the physical properties of whey protein emulsion films. For this purpose, whey protein films with the addition of 0, 1, 2 and 3 % of rapeseed oil, and glycerol as a plasticizer were obtained by the casting method. Film-forming emulsions were evaluated and compared using light scattering granulometry. The Sauter mean diameters (d32 of lipid droplets in film-forming solutions showed an increasing trend when increasing the oil volume fractions. The inclusion of rapeseed oil enhanced the hydrophobic character of whey protein films, reducing moisture content and film solubility in water. All emulsified films showed high lightness (L*≈90. Parameter a* decreased and parameter b* and total colour difference (ΔE increased with the increase of the volume fractions of oil. These results were consistent with visual observations; control films were transparent and those containing oil opaque. Water vapour sorption experimental data at the full range of water activity values from 0.11 to 0.93 were well described with Peleg’s equation (R2≥0.99. The tensile strength, Young’s modulus and elongation at break increased with the increase of rapeseed oil volume fraction, which could be explained by interactions between lipids and the protein matrix. These results revealed that rapeseed oil has enormous potential to be incorporated into whey protein to make edible film or coating for some food products. The mechanical resistance decreased with the addition of the lipids, and the opacity and soluble matter content increased.

  13. Moisture Sensitivity, Optical, Mechanical and Structural Properties of Whey Protein-Based Edible Films Incorporated with Rapeseed Oil.

    Science.gov (United States)

    Galus, Sabina; Kadzińska, Justyna

    2016-03-01

    The objective of this work is to study the effect of the rapeseed oil content on the physical properties of whey protein emulsion films. For this purpose, whey protein films with the addition of 0, 1, 2 and 3% of rapeseed oil, and glycerol as a plasticizer were obtained by the casting method. Film-forming emulsions were evaluated and compared using light scattering granulometry. The Sauter mean diameters (d32) of lipid droplets in film-forming solutions showed an increasing trend when increasing the oil volume fractions. The inclusion of rapeseed oil enhanced the hydrophobic character of whey protein films, reducing moisture content and film solubility in water. All emulsified films showed high lightness (L*≈90). Parameter a* decreased and parameter b* and total colour difference (∆E) increased with the increase of the volume fractions of oil. These results were consistent with visual observations; control films were transparent and those containing oil opaque. Water vapour sorption experimental data at the full range of water activity values from 0.11 to 0.93 were well described with Peleg's equation (R(2)≥0.99). The tensile strength, Young's modulus and elongation at break increased with the increase of rapeseed oil volume fraction, which could be explained by interactions between lipids and the protein matrix. These results revealed that rapeseed oil has enormous potential to be incorporated into whey protein to make edible film or coating for some food products. The mechanical resistance decreased with the addition of the lipids, and the opacity and soluble matter content increased.

  14. Potential application of corn starch edible films with spice essential oils for the shelf life extension of red meat.

    Science.gov (United States)

    Radha Krishnan, K; Babuskin, S; Rakhavan, K R; Tharavin, R; Azhagu Saravana Babu, P; Sivarajan, M; Sukumar, M

    2015-12-01

    To investigate the effect of corn starch (CS) edible films with spice oils on the stability of raw beef during refrigerated storage. The antimicrobial properties of corn starch films containing 0-4·0% (w/v) ratios of clove (CL) and cinnamon (CI) essential oils (EOs) were tested against seven meat spoilage organisms by zone inhibition test. Effects of CS films containing 3% CL or CI or a mixture of CL + CI were also tested in raw beef stored at 4°C. Meat samples were analysed for pH, microbial counts, colour values and Thiobarbituric acid reactive substances (TBARS) values for a period of 15 days. CS films with CL + CI resulted in a significant reduction in microbial populations in the meat samples and also improved meat colour stability at the end of storage period. The incorporation of spice EOs in CS films may provide antimicrobial and antioxidant activities that could improve the stability of raw meat. Results from this study may be applied in meat industries as an additional barrier to control microbial spoilage as well as lipid oxidation in meat products. © 2015 The Society for Applied Microbiology.

  15. Antibacterial activity and physical properties of açaí edible films incorporated with thyme essential oil and apple skin polyphenol (abstract)

    Science.gov (United States)

    Açaí is a tropical berry from Brazil. Açaí has attracted much attention due to its nutritional value and high content of anthocyanins, resulting in antioxidant and anti-inflammatory activities. Edible films made from fruits can be used as antimicrobial packaging, in which the mechanical and barrier ...

  16. Antibacterial Activity against E. coli O157:H7, Physical Properties, and Storage Stability of Novel Carvacrol-Containing Edible Tomato Films

    Science.gov (United States)

    The antimicrobial activity of carvacrol, the main component of oregano oil, has received increased interest due to the increase in consumption of fresh-cut produce which has resulted in frequent outbreaks of illness associated with raw fruits and vegetables. Edible films containing carvacrol are ga...

  17. Storage Stability and Antibacterial Activity against E. coli O157:H7 of Carvacrol in Edible Apple Films made by Two Different Casting Methods

    Science.gov (United States)

    The antimicrobial activities against E. coli O157:H7, as well as the stability of carvacrol, the main constituent of oregano oil, were evaluated during the preparation and storage of apple-based edible films made by two different casting methods, continuous casting and batch casting. Antimicrobial ...

  18. Allspice, cinnamon, and clove bud plant essential oils in edible apple films inactivate the foodborne pathogens Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes

    Science.gov (United States)

    Plant essential oils (EOs) are rich sources of volatile terpenoids and phenolic compounds. Such compounds have the potential to inactivate pathogenic bacteria in the vapor phase. Edible films made from fruits or vegetables containing EOs can be used commercially to protect food against contaminati...

  19. Allspice, cinnamon and clove bud plant essential oils in edible apple films inactivate the foodbrone pathogens Escherichia coli Ol57:h7, Salmonella enterica and Listeria monocytogenes

    Science.gov (United States)

    Plant essential oils (EOs) are rich sources of volatile terpenoids and phenolic compounds. Such compounds have the potential to inactivate pathogenic bacteria in the vapor phase. Edible films made from fruits or vegetables containing EOs can be used commercially to protect food against contamination...

  20. Taste- and Flavour-Quenching of Horseradish by Hydrocolloids

    Directory of Open Access Journals (Sweden)

    V. Dieker

    2012-10-01

    Full Text Available The intended aim of this study was to investigate the influence of different hydrocolloids on the pungency of horseradish. The utilized hydrocolloids were alginate, gellan gum and agar, each hydrocolloid was used in different concentrations. Horseradish-hydrocolloid-mixtures were prepared and tested by a taste panel. In general, the panelists got several samples of these horseradish-hydrocolloid-mixtures to order them in an increasing ranking according to pungency. The results show some distinctions in the effect of masking: Using alginate, the pungency of horseradish decreases right from the beginning continuously whereas the masking effect of gellan gum as well as agar started not before 2%.

  1. An iodine supplementation of tomato fruits coated with an edible film of the iodide-doped chitosan.

    Science.gov (United States)

    Limchoowong, Nunticha; Sricharoen, Phitchan; Techawongstien, Suchila; Chanthai, Saksit

    2016-06-01

    In general, the risk of numerous thyroid cancers inevitably increases among people with iodine deficiencies. An iodide-doped chitosan (CT-I) solution was prepared for dipping tomatoes to coat the fresh surface with an edible film (1.5 μm), thereby providing iodine-rich fruits for daily intake. Characterisation of the thin film was conducted by FTIR and SEM. Stability of the CT-I film was studied via water immersion at various time intervals, and no residual iodide leached out due to intrinsic interactions between the cationic amino group of chitosan and iodide ions. Moreover, the iodide supplement exhibited no effect on the antioxidant activity of tomatoes. The iodine content in the film-coated tomato was determined by ICP-OES. The tomato coating with 1.5% (w/v) CT-I contained approximately 0.4 μg iodide per gram fresh weight. In addition, the freshness and storability of iodine-doped tomatoes were also maintained for shelf-life concerns.

  2. Karakterisasi dan Uji Aktivitas Edible Film dari Campuran Tepung Tapioka, Kitosan, Sisik Ikan Gurami (Oshpronemus gouramy) dan Gliserin Untuk Pembungkus Sosis

    OpenAIRE

    Simatupang, Mandayani

    2016-01-01

    Characterization and edible film’s test activities of carp fish scales (oshpronemus gouramy) for applications wrapping sausage are done by addition of tapioca starch, chitosan and glycerine as plasticizers. Edible films made by mixing fish scales with a variation of the addition 0.1 g; 0.2 g; 0.3 g; 0.4 g and 0.5 g were added to 25 ml of aquadest, 1.5 g of tapioca starch, 12 ml of 2% chitosan and with the addition of 1 ml glycerin as a plasticizer. After homogeneous printed on acrylic plate, ...

  3. Fatty acid effect on hydroxypropyl methylcellulose-beeswax edible film properties and postharvest quality of coated 'Ortanique' mandarins.

    Science.gov (United States)

    Navarro-Tarazaga, María Ll; Del Río, Miguel A; Krochta, John M; Pérez-Gago, Maria B

    2008-11-26

    The objective of this work was to investigate the effect of fatty acid (FA) type and content on mechanical properties, water vapor permeability and oxygen permeability of hydroxypropyl methycellulose (HPMC)-beeswax (BW) stand-alone edible films. The effect of these films formed as coatings on the postharvest quality of 'Ortanique' mandarins was also studied. Selected FAs were stearic acid (SA), palmitic acid (PA), and oleic acid (OA), using BW/FA ratios of 1:0.5 and 1:0.2 (w/w). HPMCBW coatings reduced weight and firmness loss of 'Ortanique' mandarins, without compromising flavor quality compared to uncoated mandarins. Coatings containing OA provided the best weight loss control at both concentrations tested; however, when the BW/OA ratio was 1:0.5, the coatings increased fruit internal CO2, ethanol, and acetaldehyde contents of 'Ortanique' mandarins, therefore reducing flavor compared to the rest of the coatings studied. Although barrier and mechanical properties might be used to understand coating performance, differences observed between film oxygen permeability and coating permeability indicate that permeance should be measured on the coated fruit.

  4. Physical properties of edible emulsified films based on carboxymethyl cellulose and oleic acid.

    Science.gov (United States)

    Ghanbarzadeh, Babak; Almasi, Hadi

    2011-01-01

    Glycerol and oleic acid (OA) were incorporated into carboxymethyl cellulose (CMC) films by an emulsification method. Films containing different amounts of glycerol and OA were examined for mechanical properties, water vapor permeability (WVP), and moisture uptake, optical and thermal properties. Addition of OA to the CMC films significantly improved the barrier property. However, the effect of OA on the mechanical properties was lower than glycerol. By increasing of OA content, the cloudiness of the CMC films was intensified and Hunter value (b) of the films increased (by ca. 35.8%).

  5. Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread☆

    Science.gov (United States)

    Soukoulis, Christos; Yonekura, Lina; Gan, Heng-Hui; Behboudi-Jobbehdar, Solmaz; Parmenter, Christopher; Fisk, Ian

    2014-01-01

    In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate (ALG) or binary blends of 0.5% w/w sodium alginate and 2% whey protein concentrate (ALG/WPC) containing Lactobacillus rhamnosus GG, followed by an air drying step at 60 °C for 10 min or 180 °C for min were produced. No visual differences between the bread crust surface of control and probiotic bread were observed. Microstructural analysis of bread crust revealed the formation of thicker films in the case of ALG/WPC. The presence of WPC improved significantly the viability of L. rhamnosus GG throughout air drying and room temperature storage. During storage there was a significant reduction in L. rhamnosus GG viability during the first 24 h, viable count losses were low during the subsequent 2–3 days of storage and growth was observed upon the last days of storage (day 4–7). The use of film forming solutions based exclusive on sodium alginate improved the viability of L. rhamnosus GG under simulated gastro-intestinal conditions, and there was no impact of the bread crust matrix on inactivation rates. The presence of the probiotic edible films did not modify cause major shifts in the mechanistic pathway of bread staling – as shown by physicochemical, thermal, texture and headspace analysis. Based on our calculations, an individual 30–40 g bread slice can deliver approx. 7.57–8.98 and 6.55–6.91 log cfu/portion before and after in-vitro digestion, meeting the WHO recommended required viable cell counts for probiotic bacteria to be delivered to the human host. PMID:25089068

  6. Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films.

    Science.gov (United States)

    Chang, Chang; Nickerson, Michael T

    2015-01-01

    Biodegradable edible films prepared using proteins are both economically and environmentally important to the food packaging industry relative to traditional petroleum-derived synthetic materials. In the present study, the mechanical and water vapor barrier properties of casted canola protein isolate edible films were investigated as a function of protein (5.0% and 7.5%) and glycerol (30%, 35%, 40%, 45%, and 50%) content. Specifically, tensile strength and elongation, elastic modulus, puncture strength and deformation, opacity, and water vapor permeability were measured. Results indicated that tensile strength, puncture strength, and elastic modulus decreased, while tensile elongation and puncture deformation values increased as glycerol concentration increased for both 5.0% and 7.5% canola protein isolate films. Furthermore, tensile strength, puncture strength, and elastic modulus values were found to increase at higher protein concentrations within the canola protein isolate films, whereas puncture deformation values decreased. Tensile elongation was found to be similar for both canola protein isolate protein levels. Canola protein isolate films became more transparent with increasing of glycerol concentration and decreasing of canola protein isolate concentration. Water vapor permeability value was also found to increase with increasing glycerol and protein contents. Overall, results indicated that canola protein isolate films were less brittle, more malleable and transparent, and had greater water vapor permeability at higher glycerol levels. However, as protein level increased, canola protein isolate films were more brittle, less malleable and more opaque, and also had increased water vapor permeability.

  7. Apple peel-based edible film development using a high-pressure homogenization.

    Science.gov (United States)

    Sablani, Shyam S; Dasse, Florian; Bastarrachea, Luis; Dhawan, Sumeet; Hendrix, Kathleen M; Min, Sea C

    2009-09-01

    Biopolymer films were developed from apple peels of apple process co-products and their physical properties were determined. Apple peel-based films with glycerol (23%, 33%, and 44%[w/w, dry basis]) were prepared using high-pressure homogenization (HPH) at different levels of pressure (138, 172, and 207 MPa). An evaluation of the rheological properties (elastic modulus [G'], viscous modulus [G''], and viscosity) of the film-forming solutions was performed. For the apple peel films, the water sorption isotherms, the kinetics of water absorption, the water vapor permeability (WVP), the oxygen permeability (OP), and the tensile properties were determined. The G' and viscosity of the film-forming solutions decreased significantly with increasing processing pressure (P 0.05). The viscosity decreased from 644 to 468 kPa.s as the pressure increased from 138 to 207 MPa at 90 degrees C. The monolayer water content of the apple peel films decreased with increasing content of glycerol from 23% to 33%. Further increase in glycerol content did not change the monolayer water content. The water diffusion coefficient of the films was highest at the intermediate level of glycerol content. The barrier properties (WVP and OP) of the films increased with increasing level of glycerol, while processing pressure did not influence the gas barrier properties. The films prepared at 207 MPa were less stiff and strong, but more stretchable than those prepared at 138 and 172 MPa.

  8. Properties and storage stability of whey protein edible film with spice powders.

    Science.gov (United States)

    Ket-On, Apisada; Pongmongkol, Natkritta; Somwangthanaroj, Anongnat; Janjarasskul, Theeranun; Tananuwong, Kanitha

    2016-07-01

    The impact of spice powders on physical, mechanical, thermal and barrier properties, and on storage stability, of whey protein isolate (WPI)-based films was determined. Films with added spices were prepared from casting solution containing 10 % (w/w) heat-denatured WPI, glycerol (WPI:glycerol of 3:2 w/w), sodium chloride (0.4 g/100 g solution), garlic and pepper powders (≤3 g each/100 g solution). Water activity (aw) of all films was 0.53-0.57. Addition of spice powders increased thickness, darkness and yellowness of the WPI films. Films with added spices had lower tensile strength (TS), percent elongation (%E), and melting enthalpy of WPI matrices, but possessed higher water vapor permeability (WVP) than WPI film without sodium chloride and spices. The WPI film containing highest amount of garlic powder and lowest amount of pepper powder was selected for storage tests at 25-45 °C. Storage for up to 49 days resulted in reduced aw and %E, increased TS, and color changes at 35 and 45 °C, with few changes at 25 °C. However, film WVP and OP were not affected by storage conditions after 7 days storage. Active ingredients decreased over time with up to 81 % allicin and 37 % piperine retained in the film matrix after 47 days storage.

  9. Water vapor permeability, mechanical properties and antioxidant effect of Mexican oregano-soy based edible films.

    Science.gov (United States)

    Pruneda, E; Peralta-Hernández, J M; Esquivel, K; Lee, S Y; Godínez, L A; Mendoza, S

    2008-08-01

    Water-soluble extracts from Mexican oregano (Lippia graveolens) were incorporated into soy protein isolate (SPI) films. Water vapor permeability, mechanical properties, and antioxidant ability were evaluated. All the extracts were capable of scavenging DPPH radicals in a concentration-dependent fashion; the IC50 values were obtained. Oregano extracts were incorporated into SPI films plasticized with sorbitol, glycerol, and glycerol-sorbitol 1:1. The addition of the extracts resulted in an increase in the water vapor permeability values and provided a dark reddish film appearance. Changes in tensile strength as well as elongation values were observed. The oregano SPI films exhibited antioxidant properties in a concentration-dependent fashion.

  10. Chitosan as an edible invisible film for quality preservation of herring and atlantic cod.

    Science.gov (United States)

    Jeon, You-Jin; Kamil, Janak Y V A; Shahidi, Fereidoon

    2002-08-28

    The effect of chitosan with different molecular weights as coatings for shelf-life extension of fresh fillets of Atlantic cod (Gadus morhua) and herring (Clupea harengus) was evaluated over a 12-day storage at refrigerated temperature (4 +/- 1 degrees C). Three chitosan preparations from snow crab (Chinoecetes opilio) processing wastes, differing in viscosities and molecular weights, were prepared; their apparent viscosities (360, 57, and 14 cP) depended on the deacetylation time (4, 10, and 20 h, respectively) of the chitin precursor. Upon coating with chitosans, a significant (p chitosan after 4, 6, 8, 10, and 12 days of storage, respectively. Chitosan coating significantly (p chitosan were inter-related; the efficacy of chitosans with viscosities of 57 and 360 cP was superior to that of chitosan with a 14 cP viscosity. Thus, chitosan as edible coating would enhance the quality of seafoods during storage.

  11. Polyamines as new cationic plasticizers for pectin-based edible films.

    Science.gov (United States)

    Esposito, Marilena; Di Pierro, Prospero; Regalado-Gonzales, Carlos; Mariniello, Loredana; Giosafatto, C Valeria L; Porta, Raffaele

    2016-11-20

    Zeta potential and particle size were determined on pectin aqueous solutions as a function of pH and the effects of calcium ions, putrescine and spermidine on pectin film forming solutions and derived films were studied. Ca(2+) and polyamines were found to differently influence pectin zeta potential as well as thickness and mechanical and barrier properties of pectin films prepared at pH 7.5 either in the presence or absence of the plasticizer glycerol. In particular, Ca(2+) was found to increase film tensile strength and elongation at break only in the presence of glycerol and did not affect film thickness and permeability to both water vapor and CO2. Conversely, increasing polyamine concentrations progressively reduced film tensile strength and markedly enhanced film thickness, elongation at break and permeability to water vapor and CO2, both in the presence and absence of glycerol. Our findings indicate that polyamines give rise to a structural organization of the heteropolysaccharide different from that determined by calcium ions, previously described as "egg box" model, and suggest their possible application as plasticizers to produce pectin-based "bioplastics" with different features.

  12. Physicochemical Properties of Edible Chitosan/Hydroxypropyl Methylcellulose/Lysozyme Films Incorporated with Acidic Electrolyzed Water

    Directory of Open Access Journals (Sweden)

    Ewa Brychcy

    2015-01-01

    Full Text Available The treatment with acidic electrolyzed water (AEW is a promising disinfection method due to its effectiveness in reducing microbial population. The aim of the study was to evaluate physicochemical properties of chitosan/HPMC films incorporated with lysozyme and acidic electrolyzed water. In the composite films, decreasing film solubility and increasing concentration of sodium chloride solution and prolongation of electrolysis time were observed. Electrolysis process with sodium chloride induces spongy network of film structure. The use of AEW has not changed chemical composition of films which was proved by 1H NMR, MALDI-TOF, and FT-IR spectroscopy. The research confirmed that electrolysis significantly improved thermomechanical properties of the examined films. The contact angle values of the films were quite similar and ranged between 56° and 73°. The increase of salt concentration used in the electrolysis process had an impact on increasing flexibility of samples. Application of electrolyzed water in commonly used food processing systems is possible. Fusion of AEW and biopolymers may provide better integration with coated food product and multidirectional protecting effect.

  13. Hydrocolloid-based nutraceutical delivery systems

    Energy Technology Data Exchange (ETDEWEB)

    Janaswamy, Srinivas; Youngren, Susanne R. (Purdue)

    2012-07-11

    Nutraceuticals are important due to their inherent health benefits. However, utilization and consumption are limited by their poor water solubility and instability at normal processing and storage conditions. Herein, we propose an elegant and novel approach for the delivery of nutraceuticals in their active form using hydrocolloid matrices that are inexpensive and non-toxic with generally recognized as safe (GRAS) status. Iota-carrageenan and curcumin have been chosen as models of hydrocolloid and nutraceutical compounds, respectively. The iota-carrageenan network maintains a stable organization after encapsulating curcumin molecules, protects them from melting and then releases them in a sustained manner. These findings lay a strong foundation for developing value-added functional and medicinal foods.

  14. The effect of the addition of sorbitol and glycerol towards the edible film characteristics of the belitung taro starch and the lime leaves as antimicrobial

    Science.gov (United States)

    Asria, Merry; Elizarni, Samah, dan Selfa Dewati

    2015-12-01

    Plastics have been generally used for food packaging, but plastics using causing environmental problem for as non biodegradable. Resolving the problem need another alternative packaging that environmental friendly such as the edible film as biodegradable packing material. This research intend to determination the effects of sorbitol and glycerol (concentration of 1%, 2%, 3%, and 4%) as addition to the edible film characteristics from the belitung taro starch (Xanthosoma sagitifolium). Lime leaves (Citrus aurantifolia) extract used as an antimicrobial film (2%, 4%, 6%, 8%, and 10% respectively). From the research obtained that using sorbitol has given more rigid and hard film texture, while glycerol provides more elastic and flexible texture. Sorbitol give best performance at 2% where thickness 0.17 mm; tensile strength 41.60 MPa; yield strength 34.28 MPa; modulus of elasticity 7983.71 MPa; and maximum strain 29,8%. While, glycerol (2%) provides thickness 0.18 mm; tensile strength 35.72 MPa; yield strength 30.78 MPa; modulus of elasticity 9065.90 MPa; and maximum strain 14.4% for best performance. SEM and FTIR analysis applied to determine film surface morphology's characterization and determine the functional groups of the film materials. The addition of lime leaves extract as antimicrobial gives the growth inhibition activity against the Staphylococcus aureus bacteria.

  15. Chitosan-whey protein edible films produced in the absence or presence of transglutaminase: analysis of their mechanical and barrier properties.

    Science.gov (United States)

    Di Pierro, Prospero; Chico, Belkis; Villalonga, Reynaldo; Mariniello, Loredana; Damiao, Angelo E; Masi, Paolo; Porta, Raffaele

    2006-03-01

    Chitosan-whey protein edible films with different protein concentrations were prepared in the absence or presence of microbial transglutaminase as cross-linking agent. The films prepared in the presence of the enzyme showed low solubility at a wide range of pH, a lower degree of swelling, and good biodegradability following protease treatments. The presence of transglutaminase induced also an enhancement in film mechanical resistance and a reduction in their deformability. Finally, the barrier efficiency toward oxygen and carbon dioxide was found to be markedly improved in the cross-linked films which showed also a lower permeability to water vapor. Some potential practical applications of transglutaminase-treated chitosan-whey protein films are suggested.

  16. Recent Advances on Edible Films Based on Fruits and Vegetables—A Review

    National Research Council Canada - National Science Library

    Otoni, Caio G; Avena‐Bustillos, Roberto J; Azeredo, Henriette M. C; Lorevice, Marcos V; Moura, Márcia R; Mattoso, Luiz H. C; McHugh, Tara H

    2017-01-01

    ...‐mechanical properties as well as unique sensory and nutritional characteristics. This text reviews the chronological development pathway of films based on fruit and vegetable purees, pomaces, and extracts...

  17. Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles

    Science.gov (United States)

    Chitosan/tripolyphosphate nanoparticles were prepared and incorporated in hydroxypropyl methylcellulose (HPMC) films. FT-IR and transmission electron microscopy (TEM) analyses of the nanoparticles, mechanical properties, water vapor permeability, thermal stability, scanning electron microscopy (SEM...

  18. Blend-modification of soy protein/lauric acid edible films using polysaccharides.

    Science.gov (United States)

    Pan, Hongyang; Jiang, Bo; Chen, Jie; Jin, Zhengyu

    2014-05-15

    Different types of polysaccharides (propyleneglycol alginate (PGA), pectin, carrageenan and aloe polysaccharide) were incorporated into soy protein isolate (SPI)/lauric acid (La) films using a co-drying process or by direct addition to form biodegradable composite films with modified water vapour permeability (WVP) and mechanical properties. The WVP of SPI/La/polysaccharide films decreased when polysaccharides were added using the co-drying process, regardless of the type of polysaccharide. The tensile strength of SPI/La film was increased by the addition of polysaccharides, and the percentage elongation at break was increased by incorporating PGA using the co-drying process. Regarding oxygen-barrier performance, no notable differences were observed between the SPI/La and SPI/La/polysaccharide films. The most significant improvement was observed by blending PGA, with the co-dried preparation exhibiting better properties than the direct-addition preparation. Scanning electron microscopy (SEM) revealed that the microstructures of the films are the basis for the differences in the barrier and mechanical properties of the modified blends of SPI, polysaccharides and La.

  19. Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers.

    Science.gov (United States)

    Cian, Raúl E; Salgado, Pablo R; Drago, Silvina R; González, Rolando J; Mauri, Adriana N

    2014-03-01

    The aim of this work was to study the physicochemical and antioxidant properties of phycobiliproteins-phycocolloids-based films, obtained from mixtures of two aqueous fractions extracted from Porphyra columbina red seaweed, one enriched in phycocolloids (PcF) and the other in phycobiliproteins (PF). Films with different ratios of PF:PcF (0, 25, 50, 75, 100% [w/w]) and without plasticizer addition were prepared by casting. PcF films had excellent mechanical properties (tensile strength ∼50MPa, elongation at break ∼3% and an elastic modulus ∼17.5MPa). The addition of PF to formulations exerted a plasticizing effect on the PcF matrix, which was manifested in moisture content, water solubility and mechanical properties of the resulting films but not in its water vapour permeability. The antioxidant capacity (TEAC) of the PcF films was significantly increased by the addition of PF and a direct relationship between TEAC and the total phenolic compounds (r(2)=0.9998) and R-phycoerythrin (r(2)=0.9942) was observed.

  20. Modification Effect of Cellulase on the Physicochemical Characteristic of Polysaccharides Edible Films

    Directory of Open Access Journals (Sweden)

    Anna Zimoch-Korzycka

    2015-01-01

    Full Text Available This study was conducted to assess hydrolytic influence of cellulase (C on the physicochemical stability of chitosan (CH/hydroxypropyl methylcellulose (HPMC films in time of storage (T. Initially, nine films were physically characterized by contact angle, water vapour permeability (WVP, water activity (aw, tensile test, dynamic mechanical thermal analysis (DMTA, and thermogravimetric analysis (TGA and chemically by Fourier Transform Infrared Spectrometry (FTIR. The contact angle results varied from 53.67° to 78.33°. The presence of the enzyme and passing time reduced the WVP from 8.46E-09 to 7.41E-09 g/s·m·Pa. The enzyme treatment improved elasticity but decreased tensile strength of films. After adding cellulase Tg was shifted to a higher temperature. Thermal stability of the films decreased with addition of cellulase and after prolonging storage time. FTIR analysis proved that chemical changes in polysaccharides structure were caused by cellulase incorporation in films composition, which may be observed in appearance of 1656 cm−1 band. The aw values did not change.

  1. Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time.

    Science.gov (United States)

    Yangilar, Filiz

    2016-01-01

    Objective of the present study is to investigate the effect of coated edible films with chitosan solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties of Kashar cheese during ripening time. Generally, no differences were found in total aerobic mesophilic bacteria, streptococci and lactoccocci counts among cheeses but these microorganism counts increased during 60 and 90 d storage especially in C1 (uncoated sample) as compared with coated samples. Antimicrobial effectiveness of the films against moulds was measured on 30, 60, and 90 d of storage. In addition of fish EO into chitosan edible films samples were showed to affect significantly decreased the moulds (poil (1% w/v) fortified chitosan film) on the 90(th) d, while in C1 as 3.89 Log CFU/g on the 90(th) d of ripening. Compared to other cheese samples, C2 (coated with chitosan film) and C4 coated cheese samples revealed higher levels of water-soluble nitrogen and ripening index at the end of storage. C2 coated cheese samples were preferred more by the panellists while C4 coated cheese samples received the lowest scores.

  2. Effect of peppermint and citronella essential oils on properties of fish skin gelatin edible films

    Science.gov (United States)

    Yanwong, S.; Threepopnatkul, P.

    2015-07-01

    Fish skin gelatin films incorporated with peppermint and citronella essential oils at difference concentrations (10, 20 and 30% w/w) were prepared by solution casting. Addition of peppermint oil contributed to a significant decrease of tensile strength and Young's modulus, while the percent elongation at break showed an obvious increase except at 30% w/w. On the other hand, addition of citronella oils promoted a great increase of tensile strength and young's modulus, but an intense decrease of the percent elongation at break. At the predetermined content, the film incorporated with citronella oils outperformed the one with peppermint oils in term of water vapor transmission and solubility in water. Thermal properties of gelatin films with citronella oils exhibited an enhancement in heat stability, while the one with peppermint oils showed slight decrease in heat stability. The additions with both of essential oils exhibited excellent antibacterial properties against both Staphylococcus aureus and Escherichia coli.

  3. Composite edible films based on hydroxypropyl methyl cellulose reinforced with microcrystalline cellulose nanoparticles

    Science.gov (United States)

    It has been stated that hydroxypropyl methyl cellulose (HPMC) based films have promising applications in the food industry because of their environmental appeal, low cost, flexibility and transparency. Nevertheless, their mechanical and moisture barrier properties should be improved. The aim of th...

  4. Chitosan and Cystatin/Lysozyme Preparation as Protective Edible Films Components

    Directory of Open Access Journals (Sweden)

    Anna Zimoch-Korzycka

    2015-01-01

    Full Text Available This work characterizes biological, physical, and chemical properties of films formed from an aqueous solution of hydroxypropyl methylcellulose (HPMC, with different concentrations of chitosan (CH and bioactive cystatin/lysozyme preparation (C/L. The properties of biocomposites were examined by Dynamic Mechanical Analysis (DMA, Fourier’s transfer infrared spectroscopy (FTIR, water vapour permeability (WVP, and tensile testing. Antimicrobial activity against Micrococcus flavus, Bacillus cereus, Escherichia coli, Pseudomonas fluorescens, and Candida famata was conducted. Films glass transition and storage modulus were dependent on the C/L and CH concentration. Modulus values decreased during the temperature scan and with higher reagents levels. An increase of CH and C/L concentrations in the films resulted in a decrease in tensile strength from 2.62 to 1.08 MPa. It suggests the hydrolyzing influence of C/L, also observed in smaller peak size of α relaxation. C/L addition caused shifting Tg to higher temperature. DMA and FTIR analysis proved that HPMC and CH are compatible polymers. Water resistance was improved with rising CH concentration from 1.08E-09 to 7.71E−10 g/m∗s∗Pa. The highest inhibition zone in M. flavus and C. famata was recorded at the highest concentration of CH and C/L.

  5. A hydrocolloid-based photoelastic modulator

    Science.gov (United States)

    Braun, Kyle; Thielen, James; Kavanaugh, James; Lytle, Christian; Green, Adam; Johnston, Martin

    2008-04-01

    Birefringent gelatin and other hydrocolloids can serve as the optical elements of simple, inexpensive photoelastic modulators. Driven harmonically by a speaker coil, a small block of gelatin acts as a variable linear retarder and can thus be used to sinusoidally vary the polarization of a laser beam passing through it. We model this effect with Mueller matrices and show that our gelatin modulator behaves as predicted. This uncomplicated yet versatile device is well suited for several types of polarimetry experiments that do not require high precision, and it makes an excellent pedagogical tool for students in advanced undergraduate optics course.

  6. Hydrocolloid sour taste control in pasteurized rice

    OpenAIRE

    Azanza, Maria Patricia V.

    2013-01-01

    The effects of kappa (κ)-carrageenan and carboxymethyl cellulose (CMC) in controlling the sourness intensity perception of added acetic, citric, and tartaric acids in solutions for steeping and cooking of rice intended for pasteurization were determined. The rank order of added acids (0.10 and 0.20 % w/v, pH 4.00) in the initial development of acidified hydrocolloid solutions was: acetic > citric > tartaric. The final rice acidification protocols included steeping and cooking of Japonica rice...

  7. Application of Humidity-Controlled Dynamic Mechanical Analysis (DMA-RH to Moisture-Sensitive Edible Casein Films for Use in Food Packaging

    Directory of Open Access Journals (Sweden)

    Laetitia M. Bonnaillie

    2015-01-01

    Full Text Available Protein-based and other hydrophilic thin films are promising materials for the manufacture of edible food packaging and other food and non-food applications. Calcium caseinate (CaCas films are highly hygroscopic and physical characterization under broad environmental conditions is critical to application development and film optimization. A new technology, humidity-controlled dynamic mechanical analysis (DMA-RH was explored to characterize CaCas/glycerol films (3:1 ratio during isohume temperature (T ramps and steps, and isothermal RH ramps and steps, to determine their mechanical and moisture-sorption properties during extensive T and RH variations. When RH and/or T increased, CaCas/Gly films became strongly plasticized and underwent several primary and secondary humidity-dependent transition temperatures (or transition humidities; the CaCas/Gly network hypothetically rearranged itself to adapt to the increased water-content and heat-induced molecular mobility. Between 5–40 °C and 20%–61% RH, moisture-sorption was rapid and proportional to humidity between transition points and accelerated greatly during transitions. CaCas/Gly films seemed unsuitable for storage or utilization in warm/humid conditions as they lost their mechanical integrity around Tm ~ 40 °C at 50% RH and Tm decreased greatly with increased RH. However, below Tm, both moisture- and heat-induced structural changes in the films were fully reversible and casein films may withstand a variety of moderate abuse conditions.

  8. Factors Affecting the Physical Properties of Edible Composite Film Prepared from Zein and Wheat Gluten

    Directory of Open Access Journals (Sweden)

    Yuxiang Ma

    2012-03-01

    Full Text Available The effects of zein ratio, concentration of glycerol, liquid-solid ratio, ethanol concentration, pH and heat-treatment temperature on the properties of zein/wheat gluten composite films were researched. The results showed that elongation (E increased with an increase in glycerol or ethanol concentrations, but it first increased and then decreased with increasing zein/wheat gluten ratio, heat-treatment temperature, pH and the ratio of liquid to solid; Tensile strength (TS increased with the increase in heat-treatment temperature and pH, and decreased with the increase in glycerol or ethanol concentrations, and it reached a maximum value when the ratio of zein/wheat gluten was 20%, but had a minimum value when the ratio of liquid to solid was 8:1; Water Vapor Permeability (WVP increased with an increase of glycerol concentration and the ratio of liquid to solid and ethanol concentration, but it decreased with increasing zein/wheat gluten ratio, heat treatment temperature, and pH of the film forming solution.

  9. Factors affecting the physical properties of edible composite film prepared from zein and wheat gluten.

    Science.gov (United States)

    Guo, Xingfeng; Lu, Yanan; Cui, Heping; Jia, Xiangxing; Bai, Hongchao; Ma, Yuxiang

    2012-03-27

    The effects of zein ratio, concentration of glycerol, liquid-solid ratio, ethanol concentration, pH and heat-treatment temperature on the properties of zein/wheat gluten composite films were researched. The results showed that elongation (E) increased with an increase in glycerol or ethanol concentrations, but it first increased and then decreased with increasing zein/wheat gluten ratio, heat-treatment temperature, pH and the ratio of liquid to solid; Tensile strength (TS) increased with the increase in heat-treatment temperature and pH, and decreased with the increase in glycerol or ethanol concentrations, and it reached a maximum value when the ratio of zein/wheat gluten was 20%, but had a minimum value when the ratio of liquid to solid was 8:1; Water Vapor Permeability (WVP) increased with an increase of glycerol concentration and the ratio of liquid to solid and ethanol concentration, but it decreased with increasing zein/wheat gluten ratio, heat treatment temperature, and pH of the film forming solution.

  10. Physicochemical and Microstructural Characterization of Corn Starch Edible Films Obtained by a Combination of Extrusion Technology and Casting Technique.

    Science.gov (United States)

    Fitch-Vargas, Perla Rosa; Aguilar-Palazuelos, Ernesto; de Jesús Zazueta-Morales, José; Vega-García, Misael Odín; Valdez-Morales, Jesús Enrique; Martínez-Bustos, Fernando; Jacobo-Valenzuela, Noelia

    2016-09-01

    Starch edible films (EFs) have been widely studied due to their potential in food preservation; however, their application is limited because of their poor mechanical and barrier properties. Because of that, the aim of this work was to use the extrusion technology (Ex T) as a pretreatment of casting technique to change the starch structure in order to obtain EFs with improved physicochemical properties. To this, corn starch and a mixture of plasticizers (sorbitol and glycerol, in different ratios) were processed in a twin screw extruder to generate the starch modification and subsequently casting technique was used for EFs formation. The best conditions of the Ex T and plasticizers concentration were obtained using response surface methodology. All the response variables evaluated, were affected significatively by the Plasticizers Ratio (Sorbitol:Glycerol) (PR (S:G)) and Extrusion Temperature (ET), while the Screw Speed (SS) did not show significant effect on any of these variables. The optimization study showed that the appropriate conditions to obtain EFs with the best mechanical and barrier properties were ET = 89 °C, SS = 66 rpm and PR (S:G) = 79.7:20.3. Once the best conditions were obtained, the optimal treatment was characterized according to its microstructural properties (X-ray diffraction, Scanning Electron Microscopy and Atomic Force Microscopy) to determine the damage caused in the starch during Ex T and casting technique. In conclusion, with the combination of Ex T and casting technique were obtained EFs with greater breaking strength and deformation, as well as lower water vapor permeability than those reported in the literature. © 2016 Institute of Food Technologists®

  11. Improving adhesion of seasonings to crackers with hydrocolloid solutions.

    Science.gov (United States)

    Armstrong, Matthew E; Barringer, Sheryl A

    2013-11-01

    Food powders were applied on crackers that had been coated using water, oil, emulsion, sucrose, or hydrocolloid solutions. The hydrocolloids that were used include gellan gum, kappa-carrageenan, methylcellulose, gum karaya, gum tragacanth, gum arabic, guar gum, modified starch, and maltodextrin. Solutions of similar hydrophobicity to the powder gave the greatest adhesion. NaCl, barbecue (BBQ), ranch, and sour cream & onion (SC&O) seasoning showed greatest adhesion with water, cheese powder with an emulsion of 12.5% to 25% oil, and cocoa powder with oil. For NaCl, BBQ, ranch, and SC&O seasoning, hydrocolloids improved the adhesion over using water alone, with gellan gum providing the greatest adhesion. Hydrocolloid structural differences, including the presence or absence of branching, substitution of sugar units, and molecular weight affect water binding and thickening of the hydrocolloid spray that seemed to be significant factors affecting adhesion of powders to the target surface. For cheese powder, hydrocolloids were capable of replacing the oil within an emulsion while improving or maintaining the same level of adhesion, with gum arabic providing the greatest adhesion. For cocoa powder, hydrocolloid solutions were ineffective adhesives due to differences in hydrophilicity that result in insolubility. The effect of hydrocolloid concentration on adhesion was dependent both on the hydrocolloid type and the concentration that is sprayable, with 0.5% being the optimum concentration for most gums. Adhesion using sucrose solutions was determined by particle size and relative hydrophobicity. Increasing sucrose concentration decreased adhesion of smaller particles, but increased adhesion of larger particles. Adhesion of NaCl significantly increased with decreasing NaCl size using oil, water, and sucrose solutions.

  12. Hydrocolloid sour taste control in pasteurized rice.

    Science.gov (United States)

    Azanza, Maria Patricia V

    2014-12-01

    The effects of kappa (κ)-carrageenan and carboxymethyl cellulose (CMC) in controlling the sourness intensity perception of added acetic, citric, and tartaric acids in solutions for steeping and cooking of rice intended for pasteurization were determined. The rank order of added acids (0.10 and 0.20 % w/v, pH 4.00) in the initial development of acidified hydrocolloid solutions was: acetic > citric > tartaric. The final rice acidification protocols included steeping and cooking of Japonica rice cultivar Kanto in tartaric-acidified hydrocolloid solutions of κ-carrageenan and CMC (0.30 % w/v, 50 ± 2 °C for 1 h) at pH 2.75 and 2.90, respectively. The acidified cooked rice in pouches were pasteurized in boiling water (100 °C) to reach 95 °C for 5 min. The pasteurized products were categorized under acidified foods with final Aw < 0.85 and pH < 4.00. No perceivable sour tastes from 1 to 12 week storage at 28 ± 2 °C were noted in the pasteurized rice products. The shelf-stable pasteurized products were described as white, translucent, with distinct natural rice aroma and flavor, firm, and slightly elastic mouth and hand feel.

  13. Effect of plasticizer type and amount on hydroxypropyl methylcellulose-beeswax edible film properties and postharvest quality of coated plums (cv. Angeleno).

    Science.gov (United States)

    Navarro-Tarazaga, Maria Ll; Sothornvit, Rungsinee; Pérez-Gago, María B

    2008-10-22

    The effect of the composition of hydroxypropyl methylcellulose (HPMC)-beeswax (BW) edible coatings on stand-alone film properties and on postharvest quality of coated 'Angeleno' plums was studied. Glycerol (G) and mannitol (M) were tested as plasticizers at two different plasticizer/HPMC ratios (100:1 and 300:1 molar basis). BW content was 20 or 40% (dry basis). An increase in G content increased film flexibility and vapor permeability (WVP), whereas an increase in M content enhanced film brittleness without affecting WVP. An increase in BW content reduced film flexibility and reduced WVP of only G-plasticized films. Coatings reduced plum softening and bleeding, but were not effective in reducing plum weight loss. At low plasticizer content, coatings reduced texture loss effectively. Low BW also lowered plum bleeding. Plasticizer type affected only ethanol and acetaldehyde contents without affecting the remaining quality parameters. Therefore, HPMC-BW coatings have the potential to extend the shelf life of plums. However, this effect depends on coating composition. Differences between coating and film performance indicate that data from stand-alone films may be used as a preliminary screening, but coating performance should be analyzed on coated fruit.

  14. Research progress on the edible films made from wheat gluten%谷朊粉可食性膜研究进展

    Institute of Scientific and Technical Information of China (English)

    徐林林; 王岸娜; 吴立根

    2014-01-01

    该文介绍了可食性膜分类,并从谷朊粉性质、谷朊粉复合膜研究现状、谷朊粉与其他成膜材料如多糖、蛋白质、脂类复合改性及对谷朊粉和谷朊粉复合膜的化学改性进行了综述,并对谷朊粉膜研究方向进行展望。%In this paper,the classification of the edible film was described,the physical properties of wheat gluten-based composite films,the research status of the wheat gluten films,composite modification of wheat gluten with other film-forming materials such as polysaccharide,protein,lipid, and the chemical modification of wheat gluten and gluten-based composite film were reviewed. Also the future research direction of gluten film was forecasted.

  15. 可食性降解抗菌保鲜膜的研究进展%The research progress of edible preservative films with biodegradable and antimicrobial features

    Institute of Scientific and Technical Information of China (English)

    周三九; 李月明; 韩德权; 杜易阳; 于艳梅; 李迪; 孙庆申

    2014-01-01

    食品贮藏过程中微生物引起的腐败是影响食品货架期的最重要的因素之一。为此,作为食品流通领域的重要成员,食品包装材料不仅应具有美观商品、便于运输等优点,对一些包装材料还要求具有抗菌、延长食品货架期的功能,并且本身具有安全性和可食用性,这就推动了人们对食品抗菌保鲜膜领域的研究。本文主要介绍了可食性、可降解性(抗菌)保鲜膜的概念、种类(多糖类、蛋白质类、脂类、复合膜类),抗菌剂的种类(有机抗菌剂、无机抗菌剂、天然抗菌剂、细菌素等);阐述了可食性、可降解抗菌保鲜膜的国内外研究现状;展望了可食性降解抗菌保鲜膜的未来发展趋势。本文期望为抗菌保鲜膜领域的研究提供一些新的思路。%Food spoilage caused by microorganisms during food storage is one of the most factors affecting the shelf life of the food. Therefore, as an important member in food circulation process, food packaging materials should not only beautify merchandise, facilitate to transport, etc., for some packaging materials, anti-bacterial and extend food shelf life functions are also required, in addition to the safety and edible features, which promoted the study on food preservative films with antibacterial features. This review stated the concept and types of edible and biodegradable (antibacterial) preservative films (polysaccharides, proteins, lipids, and two or more of them compound-based films), the type of antibacterial agent (organic, inorganic, natural antibacterial agents, bacteriocins, etc.). The research status and prospect of future development trends of the preservative films with antimicrobial, edible, and biodegradable were also stated. This article aimed to provide some new ideas for the research in the field of antibacterial and preservative films.

  16. Antimicrobial assays of natural extracts and their inhibitory effect against Listeria innocua and fish spoilage bacteria, after incorporation into biopolymer edible films.

    Science.gov (United States)

    Iturriaga, L; Olabarrieta, I; de Marañón, I Martínez

    2012-08-01

    The antimicrobial activity of twelve natural extracts was tested against two fish spoilage bacteria (Pseudomonas fluorescens and Aeromonas hydrophila/caviae) and Listeria innocua, in order to assess their potential utilization in the preservation and safety of minimally processed fish products. After a screening of the active extracts by agar diffusion and vapour diffusion methods, oregano and thyme essential oils and citrus extract were selected. The minimum inhibitory concentration (MIC) of the selected extracts was determined by disc diffusion method against target bacteria and at two temperatures: bacteria's optimal growth temperature (30 °C or 37 °C) and refrigeration temperature (4 °C). Due to its better solubility, lack of odour and greater inhibitory effect obtained against L. innocua at refrigerated temperature, citrus extract was selected and incorporated at 1% (v/v) into different biopolymer film forming solutions (gelatin, methyl cellulose and their blend 50:50 w/w). The antimicrobial activity of the developed films was then evaluated, just after preparation of the films and after one month of storage at 43±3% relative humidity and 24±3 °C. Regardless of the biopolymer matrix, all the developed films showed antimicrobial activity against the target bacteria. The most sensitive bacterium towards active films was L. innocua while P. fluorescens appeared as the most resistant one, in accordance with the previously performed antimicrobial tests for pure extracts. The differences in activity of the films between the tested two temperatures were not significant except for L. innocua, for which three times higher inhibition diameters were observed at refrigerated temperature. The inhibitory effectiveness of the films against the tested strains was maintained regardless of the biopolymer matrix for at least one month. Therefore, these edible films show potential for their future use in fresh fish fillets preservation.

  17. 琼脂-麦芽糊精共混物的成膜特性研究%Properties of Edible Film Base on Agar and Maltodextrin Blends

    Institute of Scientific and Technical Information of China (English)

    程文健; 叶兴乾

    2012-01-01

    Edible films base on binary combination of agar and maltodextrin with different DE value were studied with regard to their transparency, mechnical properties and water vapor permeablity. Viscosity of the film forming disperions was also determined. This investigation showed that viscosity of these dispersions were mainly depended on the concentration of agar. Film dispersions with agar concentraiton less than 3% w/w was in favor of film forming procedure. The results suggest that the resulting films consisting of agar and low DE value maltodextrin were provided stronger structure and better moisture resistency compared to the films consisting of agar and high DE value one. Conversely, the film made from agar and high DE value maltodextrin showed good transparency and flexibility with smooth surface.%将琼脂与不同水解程度的麦芽糊精按一定比例分别混合,考察共混液的黏度以及所成膜的透明度、机械性能和透湿性.结果表明:琼脂-麦芽糊精共混液的黏度主要取决于琼脂的质量分数,琼脂质量分数小于3%,有利于流延成膜.低DE值的麦芽糊精与琼脂共混膜的机械性能、阻湿性优于高DE值的麦芽糊精与琼脂形成的共混膜,但高DE值的麦芽糊精-琼脂共混膜的透明度较高,并且膜面较为光滑平整.

  18. 卵白蛋白提取及其可食性膜制备%Study on extraction of ovalbumin and preparation of edible film

    Institute of Scientific and Technical Information of China (English)

    李健; 王晓文; 岳喜庆

    2011-01-01

    提取鸡蛋清中的卵白蛋白,制备卵白蛋白粉.采用考马斯亮蓝标准曲线法和凯氏定氮法分析蛋白含量,SDS-PAGE电泳测定纯度.用甘油塑化卵白蛋白,制备可食性蛋白膜.%Ovalbumin was extracted for powder from the egg albumin.Coomassie blue- staining was used with the standard curve method and Kjeldahl method was used to analysis of protein content,the purity was determinated by SDS-PAGE electrophoresis.Furthermore,ovalbumin was plasticized with glycerine and prepared edible protein film.

  19. Use of antimicrobial films and edible coatings incorporating chemical and biological preservatives to control growth of Listeria monocytogenes on cold smoked salmon.

    Science.gov (United States)

    Neetoo, Hudaa; Mahomoodally, Fawzi

    2014-01-01

    The relatively high incidence of Listeria monocytogenes in cold smoked salmon (CSS) is of concern as it is a refrigerated processed food of extended durability (REPFED). The objectives of this study were to compare and optimize the antimicrobial effectiveness of films and coatings incorporating nisin (Nis) and sodium lactate (SL), sodium diacetate (SD), potassium sorbate (PS), and/or sodium benzoate (SB) in binary or ternary combinations on CSS. Surface treatments incorporating Nis (25000 IU/mL) in combination with PS (0.3%) and SB (0.1%) had the highest inhibitory activity, reducing the population of L. monocytogenes by a maximum of 3.3 log CFU/cm(2) (films) and 2.9 log CFU/cm(2) (coatings) relative to control samples after 10 days of storage at 21°C. During refrigerated storage, coatings were more effective in inhibiting growth of L. monocytogenes than their film counterparts. Cellulose-based coatings incorporating Nis, PS, and SB reduced the population of L. monocytogenes, and anaerobic and aerobic spoilage flora by a maximum of 4.2, 4.8, and 4.9 log CFU/cm(2), respectively, after 4 weeks of refrigerated storage. This study highlights the effectiveness of cellulose-based edible coatings incorporating generally regarded as safe (GRAS) natural and chemical antimicrobials to inhibit the development of L. monocytogenes and spoilage microflora thus enhancing the safety and quality of CSS.

  20. Use of Antimicrobial Films and Edible Coatings Incorporating Chemical and Biological Preservatives to Control Growth of Listeria monocytogenes on Cold Smoked Salmon

    Directory of Open Access Journals (Sweden)

    Hudaa Neetoo

    2014-01-01

    Full Text Available The relatively high incidence of Listeria monocytogenes in cold smoked salmon (CSS is of concern as it is a refrigerated processed food of extended durability (REPFED. The objectives of this study were to compare and optimize the antimicrobial effectiveness of films and coatings incorporating nisin (Nis and sodium lactate (SL, sodium diacetate (SD, potassium sorbate (PS, and/or sodium benzoate (SB in binary or ternary combinations on CSS. Surface treatments incorporating Nis (25000 IU/mL in combination with PS (0.3% and SB (0.1% had the highest inhibitory activity, reducing the population of L. monocytogenes by a maximum of 3.3 log CFU/cm2 (films and 2.9 log CFU/cm2 (coatings relative to control samples after 10 days of storage at 21°C. During refrigerated storage, coatings were more effective in inhibiting growth of L. monocytogenes than their film counterparts. Cellulose-based coatings incorporating Nis, PS, and SB reduced the population of L. monocytogenes, and anaerobic and aerobic spoilage flora by a maximum of 4.2, 4.8, and 4.9 log CFU/cm2, respectively, after 4 weeks of refrigerated storage. This study highlights the effectiveness of cellulose-based edible coatings incorporating generally regarded as safe (GRAS natural and chemical antimicrobials to inhibit the development of L. monocytogenes and spoilage microflora thus enhancing the safety and quality of CSS.

  1. Trout-skin gelatin-based edible films containing phenolic antioxidants: effect on physical properties and oxidative stability of cod-liver oil model food.

    Science.gov (United States)

    Tammineni, Nageshwar; Unlü, Gülhan; Rasco, Barbara; Powers, Joseph; Sablani, Shyam; Nindo, Caleb

    2012-11-01

    Trout-skin (Oncorhynchus mykiss) gelatin-based films containing antioxidants (epigallocatechin gallate (EGCG), 50 and 250 ppm w/w) and green tea powder (1% and 20% w/w of gelatin) were tested for tensile strength, elastic modulus, and elongation, and oxygen and water vapor transmission rates, in vitro antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay and effect on stabilizing cod-liver oil held under mild thermal abuse conditions. Cod-liver oil overlaid with films was stored at 40 °C for 20 d and analyzed for peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Antioxidant activity was retained in films containing green tea powder, but was reduced (P antioxidants did not change significantly (P > 0.05), but the oxygen transmission rate for films with 50 ppm EGCG and 20% green tea powder was significant (P antioxidant incorporation. The TBARS and PV of control oil increased from 0.05 ± 0.01 to 4.71 ± 0.30 g MDA/kg oil and from 3.6 ± 0.2 to 178.3 ± 24.5 millieq peroxides/kg oil, respectively, after 20 d. For cod-liver oil covered with control or antioxidant-containing films, TBARS remained below 0.37 g MDA/kg oil and PV below 7 millieq peroxides/kg oil. Incorporation of antioxidants to the films did not reduce oil oxidation (P > 0.05) at the levels tested and this was confirmed by activation energy calculations. The rate of oil oxidation was more dependent upon the inherent oxygen barrier property of the films than the presence of antioxidants. This research has the potential to enhance the utilization of fish skins, a valuable food processing by-product, as edible films with natural antioxidants to extend the shelf life of foods. The film physical properties and barrier to oxygen and water are investigated. © 2012 Institute of Food Technologists®

  2. 乳清蛋白可食用膜抑菌性、溶解性的研究%Antimicrobial activity and solubility of whey protein edible film

    Institute of Scientific and Technical Information of China (English)

    平川; 王昆; 马玲

    2012-01-01

    The antimicrobial activity and solubility of whey protein edible film that added with different combination of Nisin, Natamycin and lysozyme were studied, results showed that antibacterial effect in- creased when the concentration of antibacterial agent was increased, different combination of agent showed different antimicrobial activity, the antibacterial activity was best when added 0.35% Nisin and 0.08% lysozyme in the film. Film with 0.03 % lysozyme and 0.25 % Natamycin had lower solubility in the acidity condition. All films displayed nearly the same solubility in the neutral condition. Most films in alkaline condition showed lower solubility than in acidity condition.%主要研究了Nisin、纳塔霉素和溶菌酶不同组合添加下乳清蛋白可食用膜的抑菌性和溶解性,结果表明:随着抑菌剂浓度的增加,膜的抑菌效果增强,不同抑菌剂组合下膜的抑菌效果不同,0.35%Nisin和0.08%溶菌酶组合下抑菌效果更好。在酸性环境中,当添加0.03%溶菌酶和0.25%纳塔霉素时,可有效降低膜的溶解性;在中性环境中,各组膜的溶解性几乎相当,在碱性环境中,大部分膜的溶解性要低于其在酸性环境中。

  3. Hydrocolloid occlusion for the treatment of neurovascular corns

    DEFF Research Database (Denmark)

    Petersen, Lars Jelstrup; Beck, Jan Walther; Reumert, L N

    1991-01-01

    The goal of this study was to determine the effect of hydrocolloid occlusion on neurovascular corns. The design was an observer-blinded, randomized, controlled study. Thirty consecutive patients participated in the trial. The patients received curettage alone or curettage with hydrocolloid...... occlusion. Six treatments were given over 12 weeks. A follow-up examination was performed 3 months after termination of the trial. Outcome measures were the size of the corns, a discomfort score, and an overall judgment of the trial. The results demonstrated no benefit of occlusion for symptoms or signs...... of neurovascular corns. The patients treated with occlusion were, however, generally more satisfied than the conventional group....

  4. Gas Transmission and Water Vapor Transmission Properties of High-Amylose Corn Starch/Chitosan Edible Film%高直链玉米淀粉-壳聚糖复合膜透气透水性能研究

    Institute of Scientific and Technical Information of China (English)

    陈琼; 邱礼平; 马细兰

    2011-01-01

    In this experiment, edible films from high-amylose com starch (HACS) and chitosan (CS) were developed by casting film-solution on leveled trays. The effects of ratio of starch to chitosan, glycerol dosage and methylcellulose (MC) dosage on CO2 and O2 transmission, water vapor transmission (WVT) of edible films were investigated. The result showed that the edible composite fihns had the lowest CO2 and O2 transmission and lower WVT when the ratio of chitosan and content of glycerol reach 2:1. The value of CO2 and O2 transmission increase to the highest and then decrease, and WVT increased while the ratio of chitosan and content of glycerol continued decrease. The increase of content of glycerol improved the CO2, O2 transmission and WVT of edible films first, and then decreased gradually. The addition of 2% methylcellulose decreased the gas permeability properties of the edible film to the lowest When the content of methylcellulose was between 4% and 6%, WVT of the edible film reached the lowest.%本文以高直链玉米淀粉(HACS)和壳聚糖(CS)为基本材料,甘油为增塑剂,甲基纤维素(MC)为增强剂制备可食性复合膜,研究了高直链玉米淀粉与壳聚糖的配比、甘油的添加量以及甲基纤维素的添加量对复合膜的透气透水性能的影响.结果表明,HACS:CS为2:1时,膜的CO2透过量和O2透过量最低,水蒸气透过量(WVT)也处于较低水平.随着HACS:CS的降低,膜的CO2透过量和O2透过量增加到最大值再降低,而WVT值呈增大趋势.甘油量的增加使复合膜的CO2透过量和O2透过量先增加后降低,而WVT变化趋势与透气量一致.MC的添加量为2%时,HACS/CS复合膜的透气量最低,而在MC添加量4%~6%时,膜的WVT最低.

  5. Searching on the Application of Edible Film Orange Peel Pectin%橙皮果胶可食性保鲜膜的应用

    Institute of Scientific and Technical Information of China (English)

    张晶莹; 王朝瑾; 沈宗霖

    2012-01-01

    利用橙皮提取果胶,检测果胶样品的质量,分析得出该果胶产品符合作为食品添加剂的国家标准。利用橙皮果胶为主要原材料制备的薄膜各项指标为:透光率为87.8%,厚度为0.127 mm,抗拉强度为3.983 MPa,断裂伸长率为24.883%。文中还将果胶标准品膜、提取的果胶样品膜和购买的PE膜进行物理特性的分析对比,并应用于猪肉的保鲜,通过分析汁液渗出量、pH值、挥发性盐基氮和细菌总数4个指标的变化,证明橙皮果胶可食性保鲜膜对冷鲜猪肉的保鲜效果明显优于PE塑料保鲜膜,具有良好的实用价值。%Pectin was extracted from pericarp of orange peel.The characteristics of the pection was: luminousness 87.8%,thickness 0.127 mm,tensile strength 3.983 MPa,elongation at break 24.883%.This pectin product met the national standards as food additives.The comparison among films made from pectin standard product,orange peel pectin and PE bought from the market was carried out.The result showed that orange peel pectin edible film was better than PE plastic wrap on preserving cold fresh pork in the following areas: weight losses,pH,TVBN,and total bacterial count. So that orange peel pectin edible film has good practical value.

  6. Effect of hydrocolloids on functional properties of navy bean starch

    Science.gov (United States)

    The effects of hydrocolloid replacement on the pasting properties of navy bean starch and on the properties of navy bean starch gels were studied. Navy bean starch was isolated, and blends were prepared with beta-glucan, guar gum, pectin and xanthan gum solutions. The total solids concentration was ...

  7. Edible North

    DEFF Research Database (Denmark)

    Munk, Anders Kristian

    2012-01-01

    With the publication of the Manifesto for a New Nordic Cuisine in 2004, the gastronomic potentials of the Scandinavian flora and fauna became the basis for a social innovation project with ambitions far beyond fine dining and select produce. Since then New Nordic Food has become a key platform......-constitutive role in the formation of publics (Marres 2007) and the ways in which they are themselves reconfigured as ‘matters of concern’ (Latour 2003) in this process. I draw on digital cartographies and fieldwork carried out under the Carlsberg funded project Edible North: Mapping the ’New Nordic Food...

  8. Solution and film properties of sodium caseinate/glycerol and sodium caseinate/polyethylene glycol edible coating systems.

    Science.gov (United States)

    Siew, D C; Heilmann, C; Easteal, A J; Cooney, R P

    1999-08-01

    The aim of this study is to determine the effects of plasticizer hydrogen bonding capability and chain length on the molecular structure of sodium caseinate (NaCAS), in NaCAS/glycerol and NaCAS/polyethylene glycol 400 (PEG) systems. Both solution and film phases were investigated. Glycerol and PEG reduced the viscosity of aqueous NaCAS, with the latter having a greater effect. This was explained in terms of protein/plasticizer aggregate size and changes to the conformation of the caseinate chain. In the film phase, glycerol caused more pronounced changes to the film tensile strength compared with PEG. However, the effect of glycerol on film water vapor permeability was smaller. These observations are attributed to the differences in plasticizer size and hydrogen bonding strength that controls the protein-plasticizer and protein-protein interactions in the films. Glass transition calculations from the tensile strength data indicate that the distribution of bonding interactions is more homogeneous in NaCAS/PEG films than in NaCAS/glycerol films.

  9. Effect of natamycin, nisin and glycerol on the physicochemical properties, roughness and hydrophobicity of tapioca starch edible films.

    Science.gov (United States)

    Ollé Resa, Carolina P; Jagus, Rosa J; Gerschenson, Lía N

    2014-07-01

    In this paper, films based on tapioca starch and containing nisin, natamycin and glycerol were characterized in relation to their physicochemical properties, roughness and hydrophobicity. The content of glycerol affected the mechanical properties of the films studied and the roughness and it was observed an increase in WVP with the increase in glycerol content. The addition of antimicrobials affected the mechanical properties, being nisin the one that produced the greater decrease in the Young modulus. The color was highly affected by the joint presence of natamycin and nisin, which increased the yellow index. The contact angle increased with antimicrobial addition indicating a decrease in hydrophilicity. Nisin also affected the roughness of the films. Water vapor permeability was slightly reduced by the presence of natamycin. It was observed that water vapor permeability and contact angle were correlated with the roughness of the films.

  10. Effect of glycerol content and pH value of film-forming solution on the functional properties of protein-based edible films

    Directory of Open Access Journals (Sweden)

    Nemet Nevena T.

    2010-01-01

    Full Text Available The work is concerned with the effects of glycerol content and pH value of film forming solution on the functional properties of protein-based films. The films were produced of chicken breast proteins, dissolved under either acidic (pH 3 or alkaline (pH 11 conditions, with different concentrations of glycerol (35%, 50% and 65% w/w of protein content. Glycerol content affected significantly mechanical properties, water vapor permeability, color at pH 3 and film solubility (p<0.05. The pH value had significant influence on light transmission, color, transparency and film solubility (p<0.05. Considering the results of mechanical properties and film solubility, the obtained films are in the acceptable range for the use as a packaging material. It was estimated that water vapor permeability, color, light transmission and transparency need to be improved for the application.

  11. The effects of glycerol and guar-xanthan mixture on mechanical and barrier properties of starch based edible films - chemometric analysis

    Directory of Open Access Journals (Sweden)

    Šuput Danijela Z.

    2016-01-01

    Full Text Available The aim of this work was to evaluate the simultaneous effect of glycerol (30%, 40%, 50% and guar-xanthan gum addition (0.1%, 0.3%, 0.5% effect on starch based edible film mechanical and barrier properties. According to Response Surface Methodology, the most influential parameter in the second order polynomial models calculation was the percentage of glycerol, while the linear term of guar-xanthan content was important only for second order polynomial model calculation for tensile strength and water vapor permeability. According to Principal Component Analysis, samples grouping along the first component are primarily due to the content of glycerol, which is also confirmed by ANOVA analysis. According Cluster Analysis, two separate clusters are observed on the dendrogram, which includes the right (with the increased value of tensile strength and the left cluster (with the increased value of elongation break and water vapor permeability. The observed distance the two clusters is considerable (approx. 80. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055: Osmotic dehydration of food - energy and environmental aspects of sustainable production

  12. Influence of delayed pouring on irreversible hydrocolloid properties

    OpenAIRE

    Stéfani Becker Rodrigues; Carolina Rocha Augusto; Vicente Castelo Branco Leitune; Susana Maria Werner Samuel; Fabrício Mezzomo Collares

    2012-01-01

    The aim of this study was to evaluate the physical properties of irreversible hydrocolloid materials poured immediately and after different storage periods. Four alginates were tested: Color Change (Cavex); Hydrogum (Zhermack); Hydrogum 5 (Zhermack); and Hydro Print Premium (Coltene). Their physical properties, including the recovery from deformation (n = 3), compressive strength (n = 3), and detail reproduction and gypsum compatibility (n = 3), were analyzed according to ANSI/ ADA specificat...

  13. Use of Hydrocolloids as Cryoprotectant for Frozen Foods.

    Science.gov (United States)

    Maity, Tanushree; Saxena, Alok

    2016-05-12

    Freezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability. Different foodstuffs undergo different types of changes in texture, taste and overall acceptability upon freezing and subsequent frozen storage. Freezing and thawing of pre-cut or whole fruits and vegetables causes many deleterious effects including texture and drip losses. The major problem in stability of ice-cream is re-crystallization phenomena which happens due to temperature fluctuations during storage and finally impairs the quality of ice-cream. Frozen storage for longer periods causes rubbery texture in meat and fish products. To overcome these problems, hydrocolloids which are polysaccharides of high molecular weight, are used in numerous food applications involving gelling, thickening, stabilizing, emulsifying etc. They could improve the rheological and textural characteristics of food systems by changing the viscosity. They play a major role in retaining texture of fruits and vegetables after freezing. They provide thermodynamic stability to ice cream to control the process of re-crystallization. Hydrocolloids find application in frozen surimi, minced fish and meat products due to their water binding ability. They are also added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling. Various hydrocolloids impart different cryoprotective effects to food products depending upon their solubility, water holding capacity, rheological properties, and synergistic effect with other ingredients during freezing and frozen storage.

  14. Effect of Hydrocolloides On Fat Absorption on Batata Wada

    Directory of Open Access Journals (Sweden)

    SarangTajne

    2016-10-01

    Full Text Available Batatawada is popular Indian vegetarian fast food in Maharashtra, India. It is literally means potato fritters. It consists of a potato mash patty coated with besan, then deep-fried and served hot with chutney. While preparing batter of besanhydrocolloids were added in the concentration range of 0.5%, 1.0% & 1.5%.Among all the hydrocolloids studied at different levels for preparation of Batata Wada, it can be concluded that Batata Wada formulated with 1.0% MC were found statistically significant over all other hydrocolloids in oil uptake with optimum sensory quality characteristics. It becomes quiet stable at level of 1.0% formulation in remaining hydrocolloids i.e. CMC, HPMC. Thus, Batata Wada with low fat and low calorie content with better acceptance can be prepared in order to meet the demand of low fatty foods, of health cautious consumers. In Texture analysis profile, hardness and stickiness values found at the level of formulation of 1.0% of MC, CMC, HPMC is quiet stable as compared to other level of formulation.

  15. Antibacterial, antioxidant and optical properties of edible starch-chitosan composite film containing Thymus kotschyanus essential oil

    Directory of Open Access Journals (Sweden)

    Tooraj Mehdizadeh

    2012-09-01

    Full Text Available Thyme Essential oils (EO with antimicrobial and antioxidant properties are widely used in pharmaceutical, cosmetic, and perfume industry. It is also used for flavoring and preservation of several foods. Nowadays, packaging research is receiving a considerable attention due to the development of eco-friendly materials made from natural polymers such as starch and chitosan. In this study Thymus kotschyanus EO concentrations ranging from 0 to 2.0%, incorporated in starch-chitosan composite (S-CH film were used. Antimicrobial and antioxidant properties significantly increased with the incorporation of EO (p < 0.05. Incorporating EO, increased total color differences (DE, yellowness index (YI and whiteness index (WI which were significantly higher than control and its transparency was reduced. Our results pointed out that the incorporation of Thymus kotschyanus EO as a natural antibacterial agent has potential for using the developed film as an active packaging.

  16. Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films.

    Science.gov (United States)

    Rubilar, Javiera F; Zúñiga, Rommy N; Osorio, Fernando; Pedreschi, Franco

    2015-06-05

    The objective of this research was to study the effect of the film microstructure of oil-in-water emulsions stabilized by hydroxypropyl methyl cellulose/whey protein isolate (HPMC/WPI) with or without sodium dodecyl sulfate (SDS) over physical properties of HPMC/WPI emulsion-based films. The films were prepared with different HPMC/WPI-oil-SDS combinations (%w/w for 100g of dispersion): HPMC; WPI; HPMC/1WPI-0.5-SDS; HPMC/1WPI-1; HPMC/2WPI-0.5; HPMC/2WPI-1-SDS. Physical properties of films were evaluated. The results showed no statistical differences (p>0.05) between the thicknesses of EFs (0.156 ± 0.004 mm). The effect of oil content and incorporation of SDS showed the inverse trend for WI and ΔE, the increasing order of change, for WI and ΔE, among the formulation evaluated was: HPMC/1WPI-1>HPMC/2WPI-0.5>HPMC/2WPI-1.0-SDS≈HPMC/1WPI-0.5-SDS≈WPI>HPMC for WI and HPMC/1WPI-0.5-SDS>HPMC/2WPI-1.0-SDS>HPMC/2WPI-0.5>HPMC/1WPI-1 for ΔE, respectively. The addition of oil and SDS decreased the TS and EB, because oil addition into EF induces the development of structural discontinuities, producing an EF with less chain mobility, and consequently, with less flexibility and resistance to fracture.

  17. Natural Pectin Polysaccharides as Edible Coatings

    Directory of Open Access Journals (Sweden)

    Arantzazu Valdés

    2015-11-01

    Full Text Available The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

  18. Functional and Preliminary Characterisation of Hydrocolloid from Tamarillo (Solanum betaceum Cav. Puree

    Directory of Open Access Journals (Sweden)

    Kharidah Muhammad

    2012-06-01

    Full Text Available Hydrocolloid from tamarillo (Solanum betaceum Cav. puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined. Functional characteristics such as water-holding capacity, oil-holding capacity, emulsifying activity, emulsion stability, foaming capacity and stability of the hydrocolloid were evaluated in comparison to that of commercial hydrocolloids. Its functional groups and degree of esterification were determined using Fourier Transform Infrared (FT-IR spectroscopy. Monosaccharide profiling was done using reverse-phase high pressure liquid chromatography (RP-HPLC. Screening of various fruits for high hydrocolloid yield after water extraction resulted in tamarillo giving the highest yield. The yield on dry weight basis was 8.30%. The hydrocolloid constituted of 0.83% starch, 21.18% protein and 66.48% dietary fibre with 49.47% degree of esterification and the monosaccharides identified were mannose, ribose, rhamnose, galacturonic acid, glucose, galactose, xylose and arabinose. Higher oil-holding capacity, emulsifying activity and emulsion stability compared to commercial hydrocolloids propose its possible application as a food emulsifier and bile acid binder. Foaming capacity of 32.19% and good foam stabilisation (79.36% of initial foam volume after 2 h of foam formation suggest its promising application in frothy beverages and other foam based food products. These findings suggest that water-extracted tamarillo hydrocolloid can be utilised as an alternative to low methoxyl pectin.

  19. 可食性甲基纤维素包装膜的制备及其应用%Preparation of edible methylcellulose packaging films and their applications

    Institute of Scientific and Technical Information of China (English)

    肖乃玉; 陈雪君; 庄永沐; 丘苑新; 柳建良

    2015-01-01

    以甲基纤维素(MC)为成膜基质,通过添加聚乙烯醇-400(PEG-400),并辅以氯化钙(CaCl2)等物料,利用甲基纤维素的分子结构特点以及其他添加物质的性能构效关系,流延制得可食性生物基甲基纤维素包装膜;在单因素试验的基础上,以甲基纤维素、PEG-400和 CaCl2添加量为试验因素,以包装膜的拉伸强度为响应指标,根据 Box-Benhnken 中心组合设计原理设计三因素三水平的响应面分析试验,探索出了甲基纤维素包装膜的最佳工艺配方。将所得膜用于鹰嘴桃保鲜中,通过定期对鹰嘴桃的维生素 C 值、酸度值、糖度值进行测定,并以鹰嘴桃感官评分为基础,进行鹰嘴桃的鲜度分析,与空白组和聚乙烯(PE)保鲜膜对照,结果发现,用甲基纤维素膜包裹鹰嘴桃时可将鹰嘴桃的货架期延长4.5天。%The biological and edible package film was prepared using methylcellulose as substrate,by adding PEG-400,supplemented with CaCl2 and other materials,utilizing methylcellulose molecular structure characteristics and the performance of the other additive substance structure-activity relationship. Response surface analysis test with three factors and three levels was designed according to Box-Benhnken center composite design principle using methylcellulose,PEG-400 and CaCl2 as test factors and tensile strength of the packaging film as response index on single factor experiment basis. The interaction between factors was discussed,and the optimum technical formula for methylcellulose packaging film was obtained. Furthermore,the Yingzui peach fresh-keeping effect using the resulted film was studied through regular of vitamin C ,sugar content,acidity value of the three fresh degree index,and the Yingzui peach sensory score based. The results showed that the methylcellulose packaging film can effectively isolate invasion pathways of external factor,exchang the respiratory gases

  20. A RESEARCH ON THE EDIBLE PACKAGING FILM BASED ON THE PERSPECTIVE OF FOOD SAFETY%一种可食性包装膜的制备及研究

    Institute of Scientific and Technical Information of China (English)

    许月明; 张爽; 汤强

    2014-01-01

    Edible packaging films (Edible Packaging Films, hereinafter referred to as EPF) are a popular new packaging mate-rial at home and abroad, which is the first choice for packaging materials to achieve “green packaging” with “safety”, “envi-ronmental protection”, “low-carbon”, “biodegradation”, “economy”, “convenience” and many other advantages. In this paper, using a mixture of tofu-dregs, rice starch and potato starch as the substrate, guar gum as an adhesive, glycerol as a plasticizer, we select the best preparation programs, so that we can ensure that the film can meet the packaging requirements of the pow-dered, solid and fat food and at the same time can ensure the maximum retention of nutrients in the raw material.%可食性包装膜(Edible Packaging Films,以下简称EPF)是国内外研究较为流行的一种新型包装材料,该包装具备“安全”、“环保”、“低碳”、“可降解”、“节约”、“方便”等众多优点,是实现“绿色包装”的首选包装材料。本文以豆腐渣、大米淀粉和马铃薯淀粉的混合物为基材,瓜尔豆胶作为胶粘剂,甘油作为增塑剂,选择最佳制备方案,保证膜能满足粉末状、固体状、油脂类食品的包装要求,同时能最大程度保证原料中营养成分的保留。

  1. 碎米蛋白可食用膜制备工艺的优化%Optimization for preparation of broken rice protein edible film

    Institute of Scientific and Technical Information of China (English)

    艾丹; 胡秋林; 王双; 高俊

    2013-01-01

    With broken rice protein as raw material to prepare edible films, the effects of pH, protein concentration, glycerol addition and the reaction temperature had been studied individually. Based on the single factor experiment, the method of response surface analysis(RSA) was adopted to optimize the preparing technology. The results were as that:pHll. 5,protein concentration of 5 g/(100 ml), glycerol addition of 2. 09 g/(100 ml), reaction temperature of 87℃. Under these conditions,for the films,the tension strength was 2. 47 MPa, the elongation at break was 175.68%, the water vapor permeability was 4. 84 g ·mm/(kPa ·d ·m2), the transparency was 86. 1 % , the solubility was 27. 88% and the synthesizing evaluation score was 78. 44. The difference was 0. 24% with the predicted value(78. 63).%以碎米蛋白为原材料制备可食用膜,分别探讨了膜液pH值、碎米蛋白溶液浓度、甘油添加量和热反应温度对蛋白膜性能的影响.在单因素实验的基础上,利用响应面法对碎米蛋白可食用膜的制备工艺进行优化,得到最佳工艺条件为:pH11.5、碎米蛋白溶液浓度为5 g/(100ml)、甘油添加量2.09 g/(100ml)、温度87℃.该条件下,蛋白膜的抗拉强度为2.47MPa,断裂伸长率为175.68%,水蒸气透过率为4.84 g·mm/(kPa·d·m2),透光率为86.1%,溶解性为27.88%,综合评分为78.44,与模型预测值(78.63)相差0.24%.

  2. Dimensional Stability of Color-Changing Irreversible Hydrocolloids after Disinfection

    Directory of Open Access Journals (Sweden)

    Khaledi AAR

    2015-03-01

    Full Text Available Statement of Problem: Disinfection of dental impressions is a weak point in the dental hygiene chain. In addition, dental office personnel and dental technicians are endangered by cross-contamination. Objectives: This study aimed to investigate the dimensional stability of two color-changing irreversible hydrocolloid materials (IH after disinfection with glutaraldehyde. Materials and Methods: In this in vitro study, impressions were made of a master maxillary arch containing three reference inserts on the occlucal surface of the left and right maxillary second molars and in the incisal surface of the maxillary central incisors. Two types of color-changing irreversible hydrocolloid (tetrachrom, cavex were used. Glutaraldehyde 2% was used in two methods of spraying and immersion to disinfect the impressions. The control group was not disinfected. Casts were made of type IV gypsum. The linear dimensional change of the stone casts was measured with a profile projector. For statistical analysis, Kruskall-Wallis and Mann-Witney tests were used (α=0.05. Results: By immersion method, the casts fabricated from tetrachrom were 0.36% larger in the anteroposterior (AP and 0.05% smaller in cross arch (CA dimensions; however, the casts prepared after spraying of tetrachrom were 0.44% larger in the AP and 0.10% smaller in CA dimensions. The casts made from Cavex were 0.05% smaller in the AP and 0.02% smaller in CA dimensions after spraying and 0.01% smaller in the AP and 0.003% smaller in CA dimensions after immersion. Generally there were not significant differences in AP and CA dimensions of the experimental groups compared to the control (p > 0.05. Conclusions: Disinfection of the tested color-changing irreversible hydrocolloids by glutaraldahyde 2% did not compromise the accuracy of the obtained casts.

  3. Efficacy of various spray disinfectants on irreversible hydrocolloid impressions.

    Science.gov (United States)

    Westerholm, H S; Bradley, D V; Schwartz, R S

    1992-01-01

    This study evaluated the effectiveness of eight disinfectant sprays on irreversible hydrocolloid impressions contaminated with three microorganisms (Staphylococcus aureus, Mycobacterium phlei, or Bacillus subtilis) or mixed oral flora. Alcide LD, OMC II, Biocide, and Professional Lysol Spray were relatively ineffective under the test conditions. Sporicidin and 0.525% sodium hypochlorite were able to effect a 4-log10 (99.99%) reduction against S aureus only. A 4-log10 reduction in bacterial counts was achieved by 5.25% sodium hypochlorite and Impresept in all tests except against B subtilis. Full-strength sodium hypochlorite (5.25%) was the most effective disinfectant overall and required the shortest contact time.

  4. Hydrocolloid dressing in pediatric burns may decrease operative intervention rates.

    LENUS (Irish Health Repository)

    Martin, Fiachra T

    2010-03-01

    Partial-thickness scalds are the most common pediatric burn injury, and primary management consists of wound dressings to optimize the environment for reepithelialization. Operative intervention is reserved for burns that fail to heal using conservative methods. Worldwide, paraffin-based gauze (Jelonet) is the most common burn dressing; but literature suggests that it adheres to wounds and requires more frequent dressing change that may traumatize newly epithelialized surfaces. Hydrocolloid dressings (DuoDERM) provide an occlusive moist environment to optimize healing and are associated with less frequent dressing changes.

  5. Managing pressure ulcers and moisture lesions with new hydrocolloid technology.

    Science.gov (United States)

    Linthwaite, Adele; Bethell, Elaine

    In efforts to reduce the number of avoidable pressure ulcers in a large trust, a number of initiatives have taken place to increase staff awareness about the importance of preventing and treating pressure ulcers and moisture lesions. New documentation, the use of the 'Think Pink' folders and a social media campaign have all proved successful in seeing the number of avoidable pressure ulcers reported within the trust reduce. As part of this initiative an evaluation took place of a new hydrocolloid dressing. This proved effective at reducing healing times, reducing dressing spend and facilitating regular inspection of the affected areas.

  6. Curdlan: an important microbial hydrocolloid/ Goma curdlana: um importante hidrocolóide microbiano

    Directory of Open Access Journals (Sweden)

    Elaine Soares Amorim

    2003-05-01

    Full Text Available The use of gums in the food industry is mainly based in its functional properties, which are related to the capacity to prevent or delay a series of physicals phenomenon, having an important role in the stability of many industrialized food. The use of these in the several food productions is indispensable, because they contribute to thickening, gelling, stabilization, suspension, film formation and gums can act as auxiliary agents of processing. Therefore, our objective was evaluated the chemistries physical properties, as well as, the areas of application of the microbial hydrocolloid, curdlan.O uso das gomas na indústria de alimentos baseia-se principalmente no aproveitamento de suas propriedades funcionais, que estão relacionadas à capacidade de prevenir ou retardar uma série de fenômenos físicos, desempenhando papel importante na estabilidade de muitos alimentos industrializados. É indispensável o uso destas na produção de diversos produtos alimentícios, pois contribuem para o espessamento, gelificação, estabilização, suspensão, formação de filme e podem atuar como agentes auxiliares de processamento. Desta forma, o presente trabalho buscou avaliar as propriedades físico-químicas, bem como, as áreas de aplicação da goma curdlana que é um hidrocolóide de origem microbiana.

  7. Utilização de filmes plásticos e comestíveis na conservação pós-colheita de melão amarelo Utilization of PVC film and edible films to extend the postharvest conservation of yellow melons

    Directory of Open Access Journals (Sweden)

    Patrício F Batista

    2007-12-01

    Full Text Available Este trabalho teve como objetivo prolongar a vida pós-colheita de melões do tipo amarelo cv. AF-682, por meio da atmosfera modificada obtida com filme plástico de PVC e filmes comestíveis à base de cera de carnaúba (50% e fécula de mandioca (1, 2 e 3%. Para o revestimento dos frutos com embalagem plástica utilizou-se filme de PVC com 10 mm de espessura, aderente e esticável, colocado em camada única, na superfície de cada fruto. Após serem revestidos pelos filmes os frutos foram armazenados em temperatura ambiente de 29± 2ºC e 64±1% UR por 20 dias, sendo em intervalos de cinco dias submetidos às avaliações: massa individual, firmeza da polpa, teor de sólidos solúveis totais, acidez titulável e pH. Utilizou-se delineamento inteiramente casualizado com seis repetições em esquema fatorial 6x4, sendo 6 tratamentos de conservação e 4 períodos de armazenamento. Nenhum dos tratamentos avaliados é recomendável para aumentar a conservação pós-colheita de melão amarelo. Os frutos revestidos com fécula de mandioca a 3% e filme de PVC apresentaram processo iniciais característicos de fermentação e podridão a partir de 15 dias de armazenamento em temperatura ambiente.This work aimed to extend the postharvest life of yellow melons cv. AF-682 through modified atmosphere techniques obtained with PVC film and edible films such as carnauba wax (50% and cassava starch (1, 2 and 3%. Fruits were wrapped with one layer of adherent and stretchable PVC film with 10 mm width. After covering, fruits were stored at 29± 2ºC and 64±1% UR for 20 days. At a 5-day interval, fruits were evaluated for individual weight, pulp firmness, total soluble solids content, titratable acidity and pH. The trial was carried out in a complete randomized design, with six replications in a factorial scheme 6x4, with six treatments and four storage periods. The use of PVC film and edible films are not recommended to extend postharvest conservation of

  8. Application of edible active films coatings on preservation of fresh-cut fruits and vegetables%可食性活性涂膜在鲜切果蔬保鲜中的应用

    Institute of Scientific and Technical Information of China (English)

    萨仁高娃; 胡文忠; 修志龙; 姜爱丽; 冯可

    2015-01-01

    可食性涂膜是一种由天然可食性材料制成的选择透过性薄膜,具有调节果蔬内部气体交换、减少水分损失、降低腐烂率及延长货架期的特性,在果蔬包装及保鲜领域中已引起广泛关注。鲜切果蔬具有新鲜、方便、快捷等特点,已在全球范围内广泛供应餐饮业及零售业。可食性涂膜作为多种食品添加剂的载体常应用于生鲜产品中,且将活性添加剂与可食性涂膜结合可以延长鲜切果蔬的货架期,提高果蔬品质,减少果蔬表面致腐及致病菌增长的风险。可食性活性涂膜将作为一种绿色、安全、营养的保鲜技术,并将应用于鲜切果蔬保鲜领域的研究。本文综述了可食性涂膜的分类及其添加的抗菌剂、抗氧化剂、塑形剂、营养素等活性成分在鲜切果蔬保鲜中的应用,旨在开发用于鲜切果蔬保鲜的功能性可食性涂膜。%Edible film is a kind of selectively permeable membrane which is made of natural edible material. It can coordinate the gas exchange, reduce the water loss and the rot rate, and prolong the shelf-life of fruits and vegetables. Edible coating film has gained a wide concern in the fields of food package and food storage. Fresh-cut fruits and vegetables had the characters of fresh, convenient, and rapid, which were widely applied in catering industry and retail industry. Edible coating as carrier of food adding agent were applied in fresh products. It incorporated with active adding agent that would prolong the shelf life, improve quality of fresh-cut fruits and vegetables, and reduce the increasing of pathogenic bacteria. Edible coating had been applied to preservation for fresh-cut fruits and vegetables as a kind of preservation technology of food safety. The application of edible coating classification and adding active ingredient of antimicrobial, antioxidant, nutrient on fresh-cut fruits and vegetables was reviewed in this paper. The

  9. Preparation and characterization of rosemary incorporated fish protein edible films%迷迭香添加鱼肉蛋白可食膜的制备与特性

    Institute of Scientific and Technical Information of China (English)

    翁武银; 陈亨莉; 刘光明; 苏文金; 曹敏杰

    2011-01-01

    Edible fish protein films based on silver carp meat were successfully prepared.The effect of rosemary antioxidant incorporation of film-forming solutions on the properties of edible fish protein films was investigated.As a result,white and transparent protein films could be produced using silver carp meat.The mechanical properties and water vapor permeability(WVP)of fish protein films were dependent mainly on the content of fish myofibrillar proteins while no obvious variation was observed between different fish species.The effect of incorporation of rosemary extract on the mechanical properties and WVP of films were not significant.However,the addition of rosemary extract led to the formation of yellow protein films with increased UV obstructing ability as well as antioxidant capacity.Eel meats packed with protein films were stored for 12h at 37℃ in the dark.Compared with the samples without packaging,the increase of eel meat POV and TBARS was markedly inhibited during the storage at 37℃.The inhibitory effect was more significant by adding rosemary extract into films.%以鲢鱼肉为主要原料制备蛋白可食膜,测定了迷迭香抗氧化剂添加对膜理化性质和抗氧化性能的影响。结果表明,利用鲢鱼肉可以制备成无色透明的蛋白可食膜,鱼肉蛋白膜的机械性质和水蒸气透过性(WVP)主要由肌原纤维蛋白含量决定,在鱼种间的差异并不显著。添加迷迭香抗氧化剂对鱼肉蛋白膜的机械性质和WVP影响不显著,但对膜的阻隔紫外线能力和抗氧化性能有提高作用。将蛋白膜包装的鳗鱼肉在37℃下放置12h,与未包装样品相比,鳗鱼肉的POV和TBARS的增加明显得到抑制,而添加迷迭香会进一步提高其抑制效果。

  10. 天然可食/可降解抑菌膜研究进展%Recent advances of edible/degradable films f rom natural biopolymers carrying antimicrobial active

    Institute of Scientific and Technical Information of China (English)

    于文喜; 胡长鹰; 王志伟

    2015-01-01

    可食/可降解抑菌包装膜作为近年来包装材料的研究热点,逐步受到人们的关注。可食/可降解抑菌膜内抑菌剂通过膜基底向包装食品表面缓慢释放,以保护食品免受腐败菌污染,有效保证食品安全,延长货架寿命。从包装材料的来源、可食/可降解膜中抑菌剂的添加种类及抑菌剂释放释放动力学3方面阐述了可食/可降解抑菌膜的研究近况及发展前景。%Edible/degradable films carrying antimicrobial agents are attracting increasing attention from scien‐tists .It can provide active protection to package products by continually releasing antimicrobial agents onto food surface to prevent the product deterioration ,extend the shelf life and maintain the safety and sensory quality of several food products .This paper illustrated the application and development prospects of edible/degradable films carrying antimicrobial through three aspects :material source ,types of antimicrobial agents and the re‐lease kinetics of antimicrobial agents .

  11. Influence of delayed pouring on irreversible hydrocolloid properties

    Directory of Open Access Journals (Sweden)

    Stéfani Becker Rodrigues

    2012-10-01

    Full Text Available The aim of this study was to evaluate the physical properties of irreversible hydrocolloid materials poured immediately and after different storage periods. Four alginates were tested: Color Change (Cavex; Hydrogum (Zhermack; Hydrogum 5 (Zhermack; and Hydro Print Premium (Coltene. Their physical properties, including the recovery from deformation (n = 3, compressive strength (n = 3, and detail reproduction and gypsum compatibility (n = 3, were analyzed according to ANSI/ADA specification no. 18. Specimens were stored at 23ºC and humidity and were then poured with gypsum immediately and after 1, 2, 3, 4, and 5 days. The data were analyzed by two-way analysis of variance (ANOVA and Tukey's test at p < 0.05. All of the alginate impression materials tested exhibited detail reproduction and gypsum compatibility at all times. Hydro Print Premium and Hydrogum 5 showed recovery from deformation, as established by ANSI/ADA specification no. 18, after 5 days of storage. As the storage time increased, the compressive strength values also increased. Considering the properties of compounds' recovery from deformation, compressive strength, and detail reproduction and gypsum compatibility, irreversible hydrocolloids should be poured immediately.

  12. Influence of delayed pouring on irreversible hydrocolloid properties.

    Science.gov (United States)

    Rodrigues, Stéfani Becker; Augusto, Carolina Rocha; Leitune, Vicente Castelo Branco; Samuel, Susana Maria Werner; Collares, Fabrício Mezzomo

    2012-01-01

    The aim of this study was to evaluate the physical properties of irreversible hydrocolloid materials poured immediately and after different storage periods. Four alginates were tested: Color Change (Cavex); Hydrogum (Zhermack); Hydrogum 5 (Zhermack); and Hydro Print Premium (Coltene). Their physical properties, including the recovery from deformation (n = 3), compressive strength (n = 3), and detail reproduction and gypsum compatibility (n = 3), were analyzed according to ANSI/ADA specification no. 18. Specimens were stored at 23ºC and humidity and were then poured with gypsum immediately and after 1, 2, 3, 4, and 5 days. The data were analyzed by two-way analysis of variance (ANOVA) and Tukey's test at p < 0.05. All of the alginate impression materials tested exhibited detail reproduction and gypsum compatibility at all times. Hydro Print Premium and Hydrogum 5 showed recovery from deformation, as established by ANSI/ADA specification no. 18, after 5 days of storage. As the storage time increased, the compressive strength values also increased. Considering the properties of compounds' recovery from deformation, compressive strength, and detail reproduction and gypsum compatibility, irreversible hydrocolloids should be poured immediately.

  13. Linear Dimensional Stability of Irreversible Hydrocolloid Materials Over Time.

    Science.gov (United States)

    Garrofé, Analía B; Ferrari, Beatriz A; Picca, Mariana; Kaplan, Andrea E

    2015-12-01

    The aim of this study was to evaluate the linear dimensional stability of different irreversible hydrocolloid materials over time. A metal mold was designed with custom trays made of thermoplastic sheets (Sabilex, sheets 0.125 mm thick). Perforations were made in order to improve retention of the material. Five impressions were taken with each of the following: Kromopan 100 (LASCOD) [AlKr], which has dimensional stability of 100 hours, and Phase Plus (ZHERMACK) [AlPh], which has dimensional stability of 48 hours. Standardized digital photographs were taken at different time intervals (0, 15, 30, 45, 60, 120 minutes; 12, 24 and 96 hours), using an "ad-hoc" device. The images were analyzed with software (UTHSCSA Image Tool) by measuring the distance between intersection of the lines previously made at the top of the mold. The results were analyzed by ANOVA for repeated measures. Initial and final values were (mean and standard deviation): AlKr: 16.44 (0.22) and 16.34 (0.11), AlPh: 16.40 (0.06) and 16.18 (0.06). Statistical evaluation showed significant effect of material and time factors. Under the conditions in this study, time significantly affects the linear dimensional stability of irreversible hydrocolloid materials.

  14. Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours Desenvolvimento e caracterização de filmes comestíveis de glúten de farinhas fortes e fracas de trigos brasileiros

    Directory of Open Access Journals (Sweden)

    Patrícia Sayuri Tanada-Palmu

    2003-08-01

    Full Text Available Edible films based on gluten from four types of Brazilian wheat gluten (2 "semi-hard" and 2 "soft" were prepared and mechanical and barrier properties were compared with those of wheat gluten films with vital gluten. Water vapor, oxygen permeability, tensile strength and percent elongation at break, solubility in water and surface morphology were measured. The films from "semi-hard" wheat flours showed similar water vapor permeability and solubility in water to films from vital gluten and better tensile strength than the films from "soft" and vital gluten. The films from vital gluten had higher elongation at break and oxygen permeability and also lower solubility in water than the films from the Brazilian wheat "soft" flours. In spite of the vital gluten showed greater mechanical resistance, desirable for the bakery products, for the purpose of developing gluten films Brazilian "semi-hard" wheat flours can be used instead of vital gluten, since they showed similar barrier and mechanical properties.Filmes à base de glúten de quatro tipos de farinhas de trigo brasileiras (2 "semi-fortes " e 2 "fracas" foram preparados e suas propriedades mecânicas e de barreira foram comparadas com filmes com glúten vital (comercial. Permeabilidade ao vapor d'água e oxigênio, resistência à tração, porcentagem de elongação na ruptura, solubilidade em água e morfologia de superfície foram medidas. Filmes de glúten das farinhas "semi-fortes" mostraram similar permeabilidade ao vapor d'água e solubilidade em água em comparação aos filmes de glúten vital e melhor resistência à tração do que os filmes das farinhas "fracas" e glúten vital. O filme de glúten vital apresentou maior elongação na ruptura e permeabilidade ao oxigênio do que os filmes das farinhas brasileiras e ainda mais baixa solubilidade que as farinhas fracas. Apesar do glúten vital ter uma grande resistência mecânica, desejável para produtos de panificação, para o prop

  15. Odor Absorbing Hydrocolloid Dressings for Direct Wound Contact.

    Science.gov (United States)

    Lipman, Roger D A; van Bavel, Davy

    2007-05-01

    Patients in institutional settings, such as hospitals and nursing homes, often have or acquire chronic wounds such as those resulting from venous insufficiency and pressure ulcers-these wounds can possess a very offensive odor. 1 The most direct way of avoiding or eliminating wound odor is to prevent or eradicate the infection responsible for it.Topical antibiotics, such as metronidazole gel (0.8 w/v) have proved to be quite effective, but can generate resistant organisms. Further, the action of metronidazole can be sluggish; often several days are needed for any infection to be resolved, and meanwhile the odor is still being generated.Thus, in practice, other methods such as charcoal-based dressings are often used with or with-out concomitant antibiotic therapy. Odor absorbing dressings have been marketed in one form or other for many years. During the past decades a number of charcoal based dressings have been introduced into the market. Some of the more current products are Actisorb ® Silver (Johnson & Johnson Medical Ltd, Gargrave, UK), CarboFlex ® (ConvaTec, Princeton, NJ), Carbonet ® (Smith and Nephew Abstract: Charcoal based odor-absorbing dressings for management of odoriferous chronic wounds have been marketed for many years. However, the presence of wound serum deactivates the charcoal and inhibits the adsorption of odor molecules. Charcoal dressings also gen-erally need adjunct fixation to hold them in place. A new series of hydrocolloid adhesives based on cyclodextrins has been developed to provide an alternative technology for the adsorption of chronic wound odors. Dressings incorporating this technology are suitable for direct wound contact. In presence of serum, superior odor absorption with these new materials in comparison with charcoal dressings has been demonstrated in vitro. These new dressings have significant fluid absorption potential, are self-adhesive, and require no additional fixa-tion. Some of the factors affecting performance of

  16. Evaluation of properties of irreversible hydrocolloid impression materials mixed with disinfectant liquids

    Directory of Open Access Journals (Sweden)

    Arul Amalan

    2013-01-01

    Conclusion: Chlorhexidine solution can be used to mix irreversible hydrocolloid impression materials in regular dental practice as it did not significantly alter the properties. This may ensure effective disinfection of impressions.

  17. Edible packaging materials.

    Science.gov (United States)

    Janjarasskul, Theeranun; Krochta, John M

    2010-01-01

    Research groups and the food and pharmaceutical industries recognize edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety, and convenience for consumers. Recent studies have explored the ability of biopolymer-based food packaging materials to carry and control-release active compounds. As diverse edible packaging materials derived from various by-products or waste from food industry are being developed, the dry thermoplastic process is advancing rapidly as a feasible commercial edible packaging manufacturing process. The employment of nanocomposite concepts to edible packaging materials promises to improve barrier and mechanical properties and facilitate effective incorporation of bioactive ingredients and other designed functions. In addition to the need for a more fundamental understanding to enable design to desired specifications, edible packaging has to overcome challenges such as regulatory requirements, consumer acceptance, and scaling-up research concepts to commercial applications.

  18. The effect of chitosan-based edible film and high hydrostatic pressure process on the microbiological and chemical quality of rainbow trout (Oncorhynchus mykiss Walbaum) fillets during cold storage (4±1°C)

    Science.gov (United States)

    Günlü, Ali; Sipahioğlu, Sinem; Alpas, Hami

    2014-01-01

    The objective of this study is to determine the changes in the chemical and microbiological quality of fresh rainbow trout (Oncorhynchus mykiss Walbaum) fillets during storage at 4±1°C as a result of chitosan-based edible film coating, vacuum packaging and high pressure application processes. Chemical (pH, total volatile basic nitrogen and thiobarbituric acid index) and microbiological (total mesophilic and total psychrophilic microorganism) shelf life analyses were carried out in 4-day intervals for samples that were vacuum packaged (C), subjected to high pressure after vacuum packaging (high hydrostatic pressure (HHP)), vacuum packaged after being wrapped by chitosan-based film (CFW) and subjected to high pressure after vacuum packaging and being wrapped by chitosan-based film (HHP+CFW ). According to the chemical and microbiological shelf life analysis results of rainbow trout fillets, shelf life increases of 4 days in HHP group samples, 8 days in CFW group samples and 24 days in HHP+CFW group samples were provided in comparison with the control group. In conclusion, it was determined that high pressure and wrapping with chitosan-based film had protective effect both chemically and microbiologically and that the most effective protection was obtained when both methods were used together.

  19. Immersion disinfection of irreversible hydrocolloid impressions. Part 1: Microbiology.

    Science.gov (United States)

    Schwartz, R S; Bradley, D V; Hilton, T J; Kruse, S K

    1994-01-01

    This study evaluated the effectiveness of four disinfectants for irreversible hydrocolloid impressions. Impressions were made of a sterile metal model of the maxillary arch that had been contaminated with one of the following bacteria: Staphylococcus aureus, Salmonella choleraesuis, Pseudomonas aeruginosa, Mycobacterium bovis, or Bacillus subtilis. The impressions were cultured before and after immersion in one of the following disinfectants: lodofive, OMC II, 0.525% sodium hypochlorite, or Alcide LD. Alcide LD achieved a 4-log10 (99.99%) or greater reduction in colony forming units for all five organisms plus mixed oral flora. Sodium hypochlorite achieved a 4-log10 reduction in three of the five organisms and mixed oral flora. Iodofive and OMC II were ineffective against all test organisms and mixed oral flora.

  20. Effectiveness of a professional formula disinfectant for irreversible hydrocolloid.

    Science.gov (United States)

    Kaplan, B A; Goldstein, G R; Boylan, R

    1994-06-01

    In this study, the effectiveness of Professional Lysol (PL) disinfectant in both its spray and solution forms was evaluated as a surface disinfectant for irreversible hydrocolloid (IH) impressions. Sixteen impressions of a typodont were made with IH, immersed in a microbial broth, and then rinsed in running tap water. The impressions were then treated as follows: four were immersed in PL for 2.5 minutes; four were sprayed by PL and stored for 10 minutes; four were immersed in 2% glutaraldehyde for 10 minutes; four were untreated. Pretest plates showed an average of 421 colonies per plate (c/p). The glutaraldehyde group showed 0.00 c/p. The PL spray group showed 1.75 c/p. The PL immersion group showed 19.00 c/p and showed evidence of surface deterioration in the IH. The untreated group showed 426.25 c/p.

  1. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads.

    Science.gov (United States)

    Eduardo, Maria; Svanberg, Ulf; Ahrné, Lilia

    2014-01-01

    Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

  2. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

    Directory of Open Access Journals (Sweden)

    Maria Eduardo

    2014-01-01

    Full Text Available Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM, sodium stearoyl-2-lactylate (SSL, and lecithin (LC; and hydrocolloids, carboxymethylcellulose (CMC and high-methylated pectin (HM pectin were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50. Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13% and in combination with emulsifiers (from 7.9 to 27% compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

  3. Evaluation of properties of irreversible hydrocolloid impression materials mixed with disinfectant liquids.

    Science.gov (United States)

    Amalan, Arul; Ginjupalli, Kishore; Upadhya, Nagaraja

    2013-01-01

    Addition of disinfectant to irreversible hydrocolloid impression materials can eliminate the disinfection step to avoid dimensional changes associated with it. The aim of the present study was to evaluate the effect of various disinfectant mixing liquids on the properties of commercially available irreversible hydrocolloid impression materials. Four commercially available irreversible hydrocolloid impression materials (Zelgan, Vignette, Tropicalgin, and Algitex) were mixed with disinfectant liquid containing chlorhexidine (0.1 and 0.2%) and sodium hypochlorite (0.1 and 0.5%). After mixing with disinfectant liquids, materials were evaluated for pH changes during gelation, gelation time, flow, gel strength, permanent deformation and detail reproduction. Significant changes in gelation time were observed in irreversible hydrocolloid impression materials upon mixing with disinfectant liquids. In general, chlorhexidine increased the gelation time, whereas sodium hypochlorite reduced it. However, no significant changes in the flow were observed both with chlorhexidine and sodium hypochlorite. Gel strength was found to decrease when mixed with chlorhexidine, whereas an increase in gel strength was observed upon mixing with sodium hypochlorite. Permanent deformation of the most irreversible hydrocolloid impression materials was below the specification limit even after mixing with disinfectant liquids. Sodium hypochlorite significantly reduced the surface detail reproduction, whereas no change in detail reproduction was observed with chlorhexidine. Chlorhexidine solution can be used to mix irreversible hydrocolloid impression materials in regular dental practice as it did not significantly alter the properties. This may ensure effective disinfection of impressions.

  4. [Hydro-colloidal dressings which release hydro-active silver].

    Science.gov (United States)

    Serra, N; Torres, O G; Romo, M I; Llovera, J M; Vigil-Escalera, L J; Soto, M A; González-Parra, S

    2005-02-01

    The study presented is a multicentric, prospective, open and comparative study designed with the objective of evaluating the performance of an antibacterial hydrocolloid dressing with hydroactivated silver (Comfeel Plata), when used to activate the healing process in wounds with high bacterial load, clinical signs of infection or malodour. Additionally, once the wound bed was appropriately prepared, a comparison in terms of efficacy was made between, on the one hand, continued treatment with the antibacterial hydrocolloid dressing, and, on the other hand, continued treatment with other dressings specifically designed for the proliferative phase of healing. Included into this study were 43 patients with chronic ulcers who were divided into two parallel treatment groups: In one group, Comfeel Plata (Coloplast AIS) was used until complete wound healing or for a maximum of 10-12 weeks, and in the second group Comfeel Plata (Coloplast A/S) was used until a clean wound bed was obtained and until the wound showed signs of positive evolution, at which moment the treatment was continued until complete healing or for a maximum of 10-12 weeks with dressings without silver designed especially for the proliferative phase of healing [Alione, Comfeel or Biatain (Coloplast AIS)]. The results obtained from the various study parameters indicate that the use of Comfeel Plata in the treatment of infected or colonized wounds prepares the wound bed and facilitates more rapid healing, and that the use of Comfeel Plata effectively reduces pain and malodour. The results indicate that once a clean wound bed is obtained, the use of a dressing without silver specifically for the proliferative phase will facilitate healing.

  5. Physical properties of edible films based on bovine myofibril proteinsPropriedades físicas de filmes comestíveis a base de proteínas miofibrilares de carne bovina

    Directory of Open Access Journals (Sweden)

    Florencia Cecilia Menegalli

    2012-04-01

    Full Text Available Myofibril proteins have excellent filmogenic properties. The objective of this article was to study the effect of the thermal treatment, of the pH and of the plasticizer concentration (Cp of the filmogenic solution (FS, using over some physical properties of edible films, using a surface and response methodology (SRM. Films were made of lyophilized myofibril proteins (LMP extracted from bovine muscle, employing the technique of solubility obtained from diluted saline solutions. The films were elaborated from FS containing 1 g of LMP/100g of FS and from Cp of 50 g to 79 g of glycerin/100 g of LMP. The LMP was dispersed in water under moderate agitation, and the pH was kept at 2.5-3.5 with the use of acetic acid. The FS were submitted to thermal treatment at different temperatures for 45 minutes. Films were dried in ventilated oven at 37oC/18hr, conditioned at 75% of relative humidity at 25oC/48 hr before analysis of: mechanical properties by puncture test; apparent opacity by spectrophotometer; solubility by immersion in water; and water vapor permeability by the gravimetric method. In general, films showed good appearance, translucent, easily handled and touchable, except for the films formed with pH 2.5 and at a low temperature (35oC, with a medium thickness of 0.400± 0.005 mm. The pH of the FS significantly affected all the physical properties under study. The temperature of the thermal treatment of the FS greatly affected the force at the rupture, solubility and water vapor permeability. This treatment can promote intermolecular interactions through the formation of disulphide bonds; however a very intense treatment can reverse this effect by irreversible structural alterations in the proteins. The glycerol concentration affected considerably all the properties under study, with the exception of the apparent opacity. Plasticizer increases the mobility of macromolecules with consequences in all physical properties.As proteínas miofibrilares

  6. FILMES Y REVESTIMIENTOS COMESTIBLES COMO EMPAQUES ACTIVOS BIODEGRADABLES EN LA CONSERVACIÓN DE ALIMENTOS FILMES E REVESTIMENTOS COMESTÍVEIS COMO EMBALAGEM ATIVA BIODEGRADÁVEL NA CONSERVAÇÃO DE ALIMENTOS EDIBLE FILMS AND COATINGS AS BIODEGRADABLE ACTIVE PACKAGING IN THE PRESERVATION OF FOOD PRODUCTS

    Directory of Open Access Journals (Sweden)

    ALBA MANUELA DURANGO

    2011-06-01

    Full Text Available Los filmes y revestimientos comestibles son una innovación dentro del concepto de empaque activo biodegradable, los cuales interactúan con los alimentos con el fin de extender su vida útil, mejorar su seguridad y/o propiedades sensoriales o funcionales, mientras mantiene la calidad del alimento empacado. El uso de filmes y revestimientos comestibles a base de biopolímeros ha tomado un auge importante en la industria de alimentos, debido a muchos factores como sus características de biodegradabilidad, que contribuyen a disminuir la contaminación ambiental, su potencial para evitar la alteración de los alimentos y la posibilidad de generar nuevos mercados a productos derivados de fuentes naturales renovables. Los filmes y revestimientos comestibles han demostrado ser efectivos en la preservación de muchos alimentos, especialmente en frutas y hortalizas para mantener su apariencia fresca, su firmeza, el brillo, aumentando la calidad del producto y su valor comercial.Os Filmes e revestimentos comestíveis são uma inovação do conceito de embalagem ativa biodegradável, os quais interagem com os alimentos com o fim de estender sua vida útil, melhorar sua segurança y/o propriedades sensoriais o funcionais, enquanto mantêm a qualidade do alimento empacado. O uso de filmes e revestimentos comestíveis a base de biopolímeros têm-se tornado importante na indústria de alimentos, devido a fatores tais como suas características de biodegradabilidade, que contribuem a diminuir a contaminação ambiental; seu potencial para evitar a alteração dos alimentos e a possibilidade de gerar novos mercados a produtos originários de fontes naturais renováveis. Os filmes e revestimentos comestíveis têm demonstrado ser efetivos na preservação de muitos alimentos, especialmente em frutas e hortaliças para manter sua aparência fresca, sua firmeza, o brilho, aumentando a qualidade do produto y seu valor comercial.Edible films and coatings are an

  7. Extração de proteínas miofibrilares de carne bovina para elaboração de filmes comestíveis Extraction of bovine meat myofibrillar proteins for elaboration edible films

    Directory of Open Access Journals (Sweden)

    Sílvia M. A. de Souza

    2004-12-01

    Full Text Available A utilização de proteínas miofibrilares de carne na elaboração de filmes comestíveis implica, inicialmente, na obtenção desta macromolécula, uma vez que ela é indisponível comercialmente. Assim, os objetivos deste trabalho foram a obtenção e caracterização de proteínas miofibrilares de carne bovina, em escala de laboratório, e a elaboração e caracterização da microestrutura de filmes à base dessas proteínas. As proteínas miofibrilares foram extraídas do músculo Semitendinosus bovino, pós rigor mortis, empregando-se uma técnica de extração por centrifugação diferencial em solução tampão, com diferentes concentrações salinas, segundo metodologia de EISELE & BREKKE [13] modificada neste trabalho. As proteínas, assim obtidas, foram liofilizadas (PML e analisadas para determinação do teor de proteínas, de lipídios, de sais minerais, de cinzas e da umidade. A composição de aminoácidos foi determinada por cromatografia de troca iônica e o perfil eletroforético foi determinado em gel de poliacrilamida. Alguns filmes foram elaborados com 1g de PML/100g de solução, 60g de glicerol/100g de proteínas e ácido acético glacial para ajuste do pH=2,8. A microestrutura desses filmes foram analisadas por microscopia eletrônica de varredura. A PML, que apresentou teor de proteínas de 84,3%, foi composta de diversas frações de proteínas miofibrilares, com destaque para frações da miosina e da actina, segundo os resultados da eletroforese. Trabalhando-se a composição de aminoácidos, verificou-se que a maior contribuição energética das interações potenciais dos aminoácidos, foram as provenientes de ligações covalentes (58,3%, seguidas das interações iônicas (35,72%. A microestrutura do filme revelou uma estrutura pouco homogênea, porém coesa e densa e uma matriz protéica compacta e fina.The use of meat myofibrillar proteins for edible film production involves initially the extraction of the

  8. Effect of glycerol contents on functional properties of edible film based on soy protein-isolate%甘油含量对大豆蛋白膜功能性质的影响

    Institute of Scientific and Technical Information of China (English)

    郭宽; 张超; 赵晓燕; 马越

    2012-01-01

    Soybean-protein-isolate(SPI) film is a novel package material with its advantage of edible,degradable,and reproducible.However,the mechanical properties do not satisfy the daily use up to now.Consequently,the effect of glycerol content on functional properties of SPI film was evaluated.The tensile strength of SPI film decreased and the percentage elongation at break,water vapor permeability,and oxygen permeability increased when the glycerol content increased.The mechanical properties of SPI film were best when the glycerol content was 30% of SPI.Therefore,the glycerol content was one of the most important factors related with mechanical properties of the SPI film.%大豆蛋白膜是一种可降解、可食用和可再生的新型包装材料,但是其机械性能尚不能满足日常使用的需求。研究甘油含量对可食性大豆蛋白膜功能性质的影响,结果显示随着甘油含量的增加,大豆蛋白膜抗张强度下降,而断裂延伸率、水蒸气透过率和氧气透过率升高。当甘油添加量为大豆蛋白的30%时,大豆蛋白膜具有较好的机械性能。因此,甘油含量是影响大豆蛋白膜机械性能的主要因素之一。

  9. The Edible Mushroom Book

    DEFF Research Database (Denmark)

    Conte, Anna Del; Læssøe, Thomas

    A gourmet's guide to foraging and cooking mushrooms. It helps readers find out how to forage, prepare and cook mushrooms that are wild, fresh and free. It features photographs, which show edible mushrooms in their natural habitats.......A gourmet's guide to foraging and cooking mushrooms. It helps readers find out how to forage, prepare and cook mushrooms that are wild, fresh and free. It features photographs, which show edible mushrooms in their natural habitats....

  10. Tremella with Edible Fungus

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    (Meiwei Shuang’er)Remove the tremella and edible fungus roots, clean and drain. Slice green peppers and carrots.Heat some oil in a wok, add tremella, edible fungus, green peppers and carrots, and clear stock, salt and sugar. Simmer for two minutes. Add MSG and pepper, remove to a plate, and serve.Features: Attractively black and white.Taste: Crisp and savory.

  11. Antioxidant, Color and Antibacterial Properties of Edible Chitosan Film Incorporated with Zataria Multiflora Boiss ٍEssential Oil against Listeria Monocytogenes

    Directory of Open Access Journals (Sweden)

    M Moradi

    2011-01-01

    Full Text Available Introduction & Objective: The film containing antimicrobial agents are a type of active packaging which is mainly designed to control microbial and chemical spoilage of food. The aim of this study was to evaluate the antimicrobial, antioxidant and color properties of chitosan film incorporated with essential oil of Zataria multiflora Boiss. (ZEO. Materials & Methods: In this experimental study which was conducted at Urmia University of Medical Sciences between 2009-2010, the chemical composition of ZEO was analyzed using GC-MS. Chitosan films containing 0, 0.5, 1 and 2% ZEO, were obtained by casting method and subsequently, total phenol (TP, antioxidant, color (accordance with hunter system (L* (luminosity, * (redness, and b* (yellowness and antimicrobial characteristics of films on Listeria monocytogenes were studied. The collected data was analyzed by the SPSS software. Results: The order of TP for all films in the experiment was 2% ZEO1% ZEO 0.5% ZEO unsupplemented chitosan film, respectively. It was also concluded that the antioxidant activity of chitosan films was increased by adding various concentrations of ZEO. These increases were significant for film containing 1% (33.98% and 2% (37.77% ZEO (p0.05. Regarding the color luminosity (L* of the chitosan film, results indicated no significant changes by incorporating ZEO, whereas the incorporation of ZEO into films had a significant effect on film yellowness, evidenced by lower b* values. Finally, it was shown that the presence of ZEO in chitosan films significantly modified the anti- listerial activity of chitosan, (p0.05. Conclusion: The results indicated that an active film from chitosan could be achieved by incorporating ZEO. Addition of ZEO improves functional and antibacterial characteristics of chitosan film.

  12. Techno-functional properties and in vitro bile acid-binding capacities of tamarillo (Solanum betaceum Cav.) hydrocolloids.

    Science.gov (United States)

    Gannasin, Sri Puvanesvari; Adzahan, Noranizan Mohd; Mustafa, Shuhaimi; Muhammad, Kharidah

    2016-04-01

    Hydrocolloids were extracted from seed mucilage and the pulp fractions from red tamarillo (Solanum betaceum Cav.) mesocarp, and characterisation of their techno-functional properties and in vitro bile acid-binding capacities was performed. The seed mucilage hydrocolloids that were extracted, using either 1% citric acid (THC) or water (THW), had a good foaming capacity (32-36%), whereas the pulp hydrocolloids that were extracted, using 72% ethanol (THE) or 20mM HEPES buffer (THH), had no foaming capacity. The pulp hydrocolloid, however, possessed high oil-holding and water-holding capacities in the range of 3.3-3.6 g oil/g dry sample and 25-27 g water/g dry sample, respectively. This enabled the pulp hydrocolloid to entrap more bile acids (35-38% at a hydrocolloid concentration of 2%) in its gelatinous network in comparison to commercial oat fibre and other hydrocolloids studied. The exceptional emulsifying properties (80-96%) of both hydrocolloids suggest their potential applications as food emulsifiers and bile acid binders.

  13. The effect of composition of hydrocolloids on properties of gluten-free bread

    Directory of Open Access Journals (Sweden)

    Halina Gambuś

    2007-09-01

    Full Text Available Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pectin-guar standard. Higher amount of xanthan resulted in a decrease of bread hardness on the day of baking and after 72 hours of storage. Bread baked with equal amounts of all hydrocolloids (recipe IV displayed best quality parameters. The amount of free amylose in crumb extract depended on the extent of starch gelatinisation, influenced by proportions of pectin, guar gum and xanthan in the mixture of hydrocolloids.

  14. Functional group dependent dielectric properties of sulfated hydrocolloids extracted from green macroalgal biomass.

    Science.gov (United States)

    Tsubaki, Shuntaro; Hiraoka, Masanori; Hadano, Shingo; Nishimura, Hiroshi; Kashimura, Keiichiro; Mitani, Tomohiko

    2014-07-17

    Dielectric properties of aqueous solutions of sulfated hydrocolloids (ulvan and rhamnan sulfate) extracted from green macroalgal biomass were studied in a frequency range of 100 MHz-10 GHz. Counterion exchange of native hydrocolloids (mixture of Na(+), Mg(2+) and Ca(2+)) to H(+)-form showed significant increase in loss factor due to ionic conduction. On the other hand, desulfations decreased their loss factors. The results suggested that ionic conduction of H(+) has significant contribution to loss factors. Additionally, H(+)-form hydrocolloids showed significant improvement in hydration, which might also affect the dielectric property of the solution by reducing the amount of free water. The viscosity, however, did not show apparent relevance with the dielectric property.

  15. Bacterial cellulose-lactoferrin as an antimicrobial edible packaging

    OpenAIRE

    Padrão, Jorge; S. Gonçalves; Silva, João P.; Sencadas, Vítor João Gomes Silva; Lanceros-Méndez, S.; A. C. Pinheiro; Vicente, A.A.; RODRIGUES, L. R.; Dourado, Fernando

    2016-01-01

    Bacterial cellulose (BC) films from two distinct sources (obtained by static culture with Gluconacetobacter xylinus ATCC 53582 (BC1) and from a commercial source (BC2)) were modified by bovine lactoferrin (bLF) adsorption. The functionalized films (BC+bLF) were assessed as edible antimicrobial packaging, for use in direct contact with highly perishable foods, specifically fresh sausage as a model of meat products. BC+bLF films and sausage casings were characterized regarding their water vapou...

  16. Use of antioxidants substances to protect the hydrocolloids carrageenan, agaran and alginates used in food industry when exposed to radiation; Uso de substancias antioxidantes na resposta a radiacao dos hidrocoloides carragenanas, agaranas e alginatos utilizados na industria alimenticia

    Energy Technology Data Exchange (ETDEWEB)

    Aliste, Antonio Joao

    2006-07-01

    Carrageenan, agaran e alginates are hydrocolloids largely employed in every kind of food products as stabilizing agent and viscosity builder. The human body does not absorb them, so they do not introduce extra calories in the diet. Irradiation is presented as an important alternative method in food preservation because do not induce temperature increase being of good efficiency in cold food ingredients decontamination. In this work aqueous solutions of carrageenan, agar e sodium alginate were gamma irradiated (0-10 kGy) in presence of ascorbic acid, roselle (Hibiscus sabdariffa L.) extract and soy isoflavone. Edible polysaccharide solutions showed to be suitable systems for the evaluation of ionizing radiation effects as they presented a singular radiosensitivity through viscosity changes. The results obtained showed that in general the antioxidants employed had a radioprotective action that can be of importance in the future commercial applications of food irradiation. (author)

  17. Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss Fillets During Refrigerated Storage

    Directory of Open Access Journals (Sweden)

    Tuba Baygar

    2014-01-01

    Full Text Available The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss during refrigerated storage at (4±1 °C were examined over a period of 26 days. Fish fillets were wrapped with 8 % gelatin films containing 0, 0.1 and 1 % (by volume per mass of laurel essential oil and vacuum packaged. Sensory (raw and cooked fish, microbiological (total viable counts, psychrotrophic bacteria counts, Enterobacteriaceae and lactic acid bacteria and chemical (proximate composition, pH, total volatile base nitrogen (TVB-N, thiobarbituric acid (TBA, free fatty acid (FFA and peroxide value (PV analysis, and colour measurement were carried out during the storage period and shelf-life was determined periodically. The obtained results showed that the gelatin film enriched with laurel essential oil was suitable for the preservation of rainbow trout fillet and the ability of laurel essential oil to preserve the film depended on its ratio. Combined effects of gelatin film and laurel essential oil (1 % by volume per mass was efficient in maintaining the quality characteristics at an acceptable level up to 22 days of storage, while the control and gelatin film without the essential oil reached an unacceptable level at 15 and 20 days, respectively.

  18. Antioxidants of Edible Mushrooms

    Directory of Open Access Journals (Sweden)

    Maja Kozarski

    2015-10-01

    Full Text Available Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.

  19. Antioxidants of Edible Mushrooms.

    Science.gov (United States)

    Kozarski, Maja; Klaus, Anita; Jakovljevic, Dragica; Todorovic, Nina; Vunduk, Jovana; Petrović, Predrag; Niksic, Miomir; Vrvic, Miroslav M; van Griensven, Leo

    2015-10-27

    Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.

  20. Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review

    Directory of Open Access Journals (Sweden)

    Akanksha Pahwa

    2016-01-01

    Full Text Available Flat breads are popular all over the world. There are several forms of flat bread, which differ in their methods of preparation. In comparison to pan breads, the leavened flat breads have shorter fermentation period. Nowadays, the use of additives has become a common practice in the baking industry. In this paper, supplementation of several hydrocolloids having different chemical structure and diverse origin to the flatbread making process is presented. Hydrocolloids comprise a number of water-soluble polysaccharides providing a range of functional properties that make them suitable to this application. They provide proper texture, control moisture, improve overall product quality and stability, reduce cost, and facilitate processing in the flat breads. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. Hydrocolloids have been used for retarding the staling and for improving the quality of the fresh products. In addition to this, good sensory properties for visual appearance, aroma, flavor, crunchiness, and overall acceptability were obtained.

  1. Seaweed hydrocolloid production: an update on enzyme assisted extraction and modification technologies.

    Science.gov (United States)

    Rhein-Knudsen, Nanna; Ale, Marcel Tutor; Meyer, Anne S

    2015-06-01

    Agar, alginate, and carrageenans are high-value seaweed hydrocolloids, which are used as gelation and thickening agents in different food, pharmaceutical, and biotechnological applications. The annual global production of these hydrocolloids has recently reached 100,000 tons with a gross market value just above US$ 1.1 billion. The techno-functional properties of the seaweed polysaccharides depend strictly on their unique structural make-up, notably degree and position of sulfation and presence of anhydro-bridges. Classical extraction techniques include hot alkali treatments, but recent research has shown promising results with enzymes. Current methods mainly involve use of commercially available enzyme mixtures developed for terrestrial plant material processing. Application of seaweed polysaccharide targeted enzymes allows for selective extraction at mild conditions as well as tailor-made modifications of the hydrocolloids to obtain specific functionalities. This review provides an update of the detailed structural features of κ-, ι-, λ-carrageenans, agars, and alginate, and a thorough discussion of enzyme assisted extraction and processing techniques for these hydrocolloids.

  2. Effect of electrolyzed oxidizing water and hydrocolloid occlusive dressings on excised burn-wounds in rats

    Institute of Scientific and Technical Information of China (English)

    辛华; 郑雅娟; 中永士师明; 韩振国

    2003-01-01

    Objective: To study the efficacy of electrolyzed oxidizing water (EOW) and hydrocolloid occlusive dressings in the acceleration of epithelialization in excised burn-wounds in rats. Methods: Each of the anesthetized Sprague-Dawley rats (n=28) was subjected to a third-degree burn that covered approximately 10% of the total body surface area. Rats were assigned into four groups: Group I (no irrigation), Group II (irrigation with physiologic saline), Group III (irrigation with EOW) and Group IV (hydrocolloid occlusive dressing after EOW irrigation). Wounds were observed macroscopically until complete epithelialization was present, then the epithelialized wounds were examined microscopically. Results: Healing of the burn wounds was the fastest in Group IV treated with hydrocolloid occlusive dressing together with EOW. Although extensive regenerative epidermis was seen in each Group, the proliferations of lymphocytes and macrophages associated with dense collagen deposition were more extensive in Group II, III and IV than in Group I. These findings were particularly evident in Group III and IV. Conclusions: Wound Healing 05- be accelerated by applying a hydrocolloid occlusive dressing on burn surfaces after they are cleaned with EOW.

  3. Extension shelf life of batte by using hydrocolloids and gamma irradiation

    Directory of Open Access Journals (Sweden)

    Mervat M. Anwar

    2015-10-01

    Full Text Available Batte (is baked french one of the most baked coated most prevalent in the markets after the cake wrapping. Batte exposed generally two types of corruption which is occurring phenomenon of (anti-staling and corruption microbial (molds. In this study produced batte with an attempt to prolong the period of its validity by addition 1.5% hydrocolloids, (which is 0.5% sodium alginate, 0.5% k-carrageenan and 0.5% hydroxyl propyl methylcellulose (HPMC to hard wheat flour 72% (HWF to improve materials for mellowness and anti-staling, whereas batte exposed to gamma irradiation at doses 0.5, 1, 1.5, 2, 3 and 5 kGy to decrease microbial load. Hydrocolloids at 1.5% improved the rheological properties of dough farinogragh and aextensograph parameters. The hydrocolloids increase flexibility, rubber and freshness of batte to 24 days compared to 8 days in control sample. Thiobarbituric acid (T.B.A values at the end of storage at room temperature (ranged to 0.253–0.352 mg malonaldehyde/kg that were less than these mentioned by the Egyptian Standard. Also, gamma irradiation reduced the total bacterial count of batte product. Sensory evaluation of produced batte was done. The addition of 1.5% hydrocolloids and exposed to gamma irradiation had higher freshness and increase shelf-life for 20, 25, 30, 35 and 40 days against only 15 days for control sample.

  4. Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

    NARCIS (Netherlands)

    Silva, E.; Birkenhake, M.; Scholten, E.; Sagis, L.M.C.; Linden, van der E.

    2013-01-01

    Incorporating high volume fractions of broccoli powder in starch noodle dough has a major effect on its shear modulus, as a result of significant swelling of the broccoli particles. Several hydrocolloids with distinct water binding capacity (locust bean gum (LBG), guar gum, konjac glucomannan (KG),

  5. Prevention of Tartrate Crystallization in Wine by Hydrocolloids: The Mechanism Studied by Dynamic Light Scattering.

    Science.gov (United States)

    Lankhorst, Peter P; Voogt, Benjamin; Tuinier, Remco; Lefol, Blandine; Pellerin, Patrice; Virone, Cristiana

    2017-10-03

    Young wines are supersaturated in potassium bitartrate, which induces rather uncontrolled crystallization processes. Delayed crystallization may occur even after bottling of the young wines, which is undesirable because it gives rise to a visual defect in the wine. Colloids such as mannoproteins, metatartaric acid, and carboxymethylcellulose are available on the market and may be added to delay crystallization. It has been a matter of debate whether such hydrocolloids prevent nucleation, growth of crystals, or both. It was the objective of this investigation to study the crystallization event by a new approach using dynamic light scattering and to clarify the mode of action of these hydrocolloids. To achieve this, model solutions and standardized wines were enriched with potassium bitartrate (KHT) to trigger crystallization. In this way, it was possible to distinguish between the influence of the hydrocolloids on nucleation and on crystal growth. It was found that the hydrocolloids do not prevent KHT nucleation. Instead, these compounds delay or even arrest the outgrowth of the crystals to a macroscopic, visual size.

  6. Seaweed Hydrocolloid Production: An Update on Enzyme Assisted Extraction and Modification Technologies

    Directory of Open Access Journals (Sweden)

    Nanna Rhein-Knudsen

    2015-05-01

    Full Text Available Agar, alginate, and carrageenans are high-value seaweed hydrocolloids, which are used as gelation and thickening agents in different food, pharmaceutical, and biotechnological applications. The annual global production of these hydrocolloids has recently reached 100,000 tons with a gross market value just above US$ 1.1 billion. The techno-functional properties of the seaweed polysaccharides depend strictly on their unique structural make-up, notably degree and position of sulfation and presence of anhydro-bridges. Classical extraction techniques include hot alkali treatments, but recent research has shown promising results with enzymes. Current methods mainly involve use of commercially available enzyme mixtures developed for terrestrial plant material processing. Application of seaweed polysaccharide targeted enzymes allows for selective extraction at mild conditions as well as tailor-made modifications of the hydrocolloids to obtain specific functionalities. This review provides an update of the detailed structural features of κ-, ι-, λ-carrageenans, agars, and alginate, and a thorough discussion of enzyme assisted extraction and processing techniques for these hydrocolloids.

  7. Effect of pullulan,glycerol blend on the properties of gellan based edible film%普鲁兰、甘油共混对结冷胶食用膜性能的影响

    Institute of Scientific and Technical Information of China (English)

    朱桂兰; 童群义; 李晓丹

    2012-01-01

    The effects of pullulan and glycerol blend on properties of gellan based edible film were studied by the mechanical properties,water vapor barrier(WVP),oxygen barrier and water absorption.The results showed that the elongation at break(EAB),water vapor barrier and oxygen barrier(OP)were increased by pullulan,while the tensile strength(TS)and water absorption were decreased.Meanwhile the EAB and WVP were increased by glycerol,but the OP decreased.%研究了普鲁兰、甘油共混对结冷胶食用性膜的机械性能、水蒸汽透过率、阻氧性和吸水率的影响。结果表明,普鲁兰的添加,提高了结冷胶食用膜的延展性、水蒸汽透过率和阻氧性,但降低了结冷胶食用膜的抗拉强度和吸水率;甘油增加了膜的延展性和水蒸汽透过率,但降低了膜的阻氧性。

  8. Research of effect of sodium alginate on the properties of edible composite films%海藻酸钠对可食性复合膜性能的影响研究

    Institute of Scientific and Technical Information of China (English)

    陈桂云; 雷桥

    2011-01-01

    Effects of sodium alginate on the properties of edible composite protein films which obtained by uniform design method were investigated. The results suggested that mechanical properties and water solubility increased with moderate concentration and proportion of sodium alginate,while the transparency and barred resistant were lower to some extent.%在均匀实验设计方法得到乳清分离蛋白-酪蛋白酸钠复合蛋白膜的工艺参数的基础上,采用乳清分离蛋白、酪蛋白酸钠、海藻酸钠共混法制备可食性复合膜,研究海藻酸钠对复合膜的性能的影响。结果表明,适当浓度和比例的海藻酸钠能提高膜的机械性能和水溶性,但也降低了膜的透明度和阻隔性能。

  9. Preparo e caracterização de proteínas miofibrilares de tilápia-do-nilo para elaboração de biofilmes Extraction and properties of nile tilapia myofibrillar proteins for edible films

    Directory of Open Access Journals (Sweden)

    Ednelí Soraya Monterrey-Quintero

    2000-01-01

    Full Text Available A elaboração de filmes comestíveis à base de biopolímeros implica conhecimento das propriedades físico-químicas da macromolécula. Os objetivos deste trabalho foram a descrição de um método de preparo de proteínas miofibrilares de tilápia-do-nilo (Oreochromis niloticus, o estudo das propriedades relacionadas com a formação de filmes, e a caracterização dos biofilmes elaborados com a proteína. Músculo moído de tilápia-do-nilo, recém-abatida, foi lavado e processado até formação de uma pasta homogênea. A evolução das frações protéicas, durante o processamento, foi acompanhada por calorimetria diferencial de varredura. Estudou-se a solubilidade das proteínas miofibrilares liofilizadas (PML em função do pH (2-7. A identificação das frações protéicas e dos aminoácidos foi realizada por SDS-PAGE e cromatografia de troca iônica, respectivamente. Os biofilmes formados foram submetidos a testes de perfuração, de solubilidade e microscopia eletrônica. A amostra de PML, constituída apenas de proteínas miofibrilares, apresentou uma região de máxima solubilidade (96,9% em torno do pH 3,0 e elevado potencial de interações iônicas (74,4 kJ/100 kJ. Os biofilmes à base das PML de tilápia-do-nilo são pouco solúveis (abaixo de 20 g/100 g matéria seca. O glicerol influencia fortemente as propriedades mecânicas e a solubilidade dos biofilmes.The elaboration of edible films based on biopolymers, implies the knowledge of physicochemical properties of macromolecules. The objectives of this work were to describe a methodology of preparing Nile Tilapia myofibrillar proteins and study the properties related to formation and characterization of edible film elaborated with these proteins. Freshly slaughtered ground Nile Tilapia (Oreochromis niloticus muscle was washed and processed until the formation of a homogeneous paste. Evolution of protein fractions during processing was followed by scanning differential

  10. Edible films from methylcellulose and nanoemulsions of clove bud (Syzygium aromaticum) and oregano (Origanum vulgare) essential oils as shelf life extenders for sliced bread.

    Science.gov (United States)

    Otoni, Caio G; Pontes, Silvania F O; Medeiros, Eber A A; Soares, Nilda de F F

    2014-06-04

    Consumers are increasingly demanding foods with lower synthetic preservatives. Plant essential oils are natural compounds with remarkable antimicrobial properties and may be incorporated as emulsions into water-soluble polymers to form antimicrobial films. Coarse emulsions (diameters of 1.3-1.9 μm) and nanoemulsions (diameters of 180-250 nm) of clove bud (Syzygium aromaticum) and oregano (Origanum vulgare) essential oils were produced through low-speed mixing and ultrasonication, respectively. Methylcellulose was added for film-forming purposes. Both essential oils reduced the rigidity and increased the extensibility of the methylcellulose films, effects that were even more pronounced for nanodroplets. Both essential oils lessened the counts of yeasts and molds in sliced bread during 15 days, and droplet size reduction provided a further improvement in antimicrobial properties. Due to increased bioavailability, less preservative content might be used and still deliver the same antimicrobial efficiency if encapsulated in smaller particles.

  11. 正交试验法研究淀粉-壳聚糖可食性包装膜的力学性能%Study on Mechanical Properties of Starch-chitosan Edible Packaging Film

    Institute of Scientific and Technical Information of China (English)

    方健; 卢虹; 方艳平; 符克丽

    2009-01-01

    采用溶液共混后流延的方法制备淀粉-壳聚糖可食性包装膜,运用正交试验法研究了壳聚糖质量分数、乙酸体积分数、淀粉质量分数、共混时间、甘油比例等因素对包装膜力学性能的影响.根据正交试验结果,壳聚糖质量分数、乙酸体积分数、甘油比例对包装膜的抗张强度和伸长率影响最为显著.当壳聚糖质量分数2%,乙酸体积分数6%,淀粉质量分数2%,共混时间10 min,甘油质量比例35%时,共混膜的力学性能相对最优.%Starch-chitosan edible packaging films were prepared by solution and tape casting method. Mechanical properties of EPF were studied with orthogonal test method and the influence of chitosan concentration, acetic acid concentration, starch concentration, blending time, and glycerine proportion on the mechanical properties of the film was analyzed. The results showed that chistosan concentration, acetic acid concentration, and glycerine proportion were the important factors for the tensile strength and elongation of EPF. The optimized condition was chitosan concentration 2 %, acetic acid concentration 6 %, starch concentration 2%, blending time 10 min, and glycerine proportion 35%.

  12. The Effect of Freezing and Hydrocolloids on the Physical Parameters of Strawberry Mass-Based Desserts

    Directory of Open Access Journals (Sweden)

    Boča Sigita

    2014-07-01

    Full Text Available The aim of the study was to evaluate the effect of freezing, thickening and storage on the physical properties of the strawberry desserts made with addition of various hydrocolloids. The strawberry cultivars ‘Polka’, ‘Honeoye’, and ‘Senga Sengana’ harvested in Latvia were used in the study. The strawberries were processed in a blender for obtaining a homogenous mass. The strawberry mass was analyzed fresh and after storage at -18 °C. Both fresh and frozen strawberry mass samples with added gelatine, xanthan gum, and sodium carboxymethyl cellulose were whisked until obtaining dessert. For determination of the optimum hydrocolloid amount, sensory evaluation was done using a five-point hedonic scale. Moisture, soluble solids content, density, and pH of the product were determined. Apparent viscosity was measured using a rotational viscometer DV–III Ultra. Consistency of the dessert during its storage was evaluated using a texture analyser TA.XT.plus. The results of sensory evaluation allow concluding that in order to provide the most acceptable consistency, colour, and taste of strawberry dessert, the optimum quantity of carboxymethyl cellulose and xanthan gum to be added is 0.6% and that of gelatine is 6%. During freezing, the soluble solids content and pH level decreased in the strawberry mass, whereas the addition of hydrocolloids increased these values. The moisture content in strawberry puree, in its turn, as a result of freezing increased under the influence of syneresis, but added hydrocolloids, on the contrary, decreased this influence. Also the viscosity and consistency of the strawberry puree prepared from the researched cultivars decreased under the influence of freezing, whereas the addition of hydrocolloids increased both the values, making the strawberry dessert firmer. The research suggests that strawberry dessert with gelatine had the most pronounced changes during storage, but strawberry dessert with added xanthan

  13. Study on Moisture Barrier Performance of Lipid-CMC Edible Film%脂质-CMC可食性复合膜阻湿性能的影响因素研究

    Institute of Scientific and Technical Information of China (English)

    唐亚丽; 赵伟; 卢立新; 倪蕾

    2012-01-01

    Influencing factors on moisture barrier performance of lipids-CMC edible film were studied, which contained carboxymethyl cellulose as the main film material, and lipids and plasticizers as additives. The sequence of factors on water vapor transmission rate is beeswax〉 CMC content〉 stearic acid〉 PEG400〉 water/ethanol. The result indicated that with the increase in stearic acid and beeswax content, the film's water vapor transmission rate, mechanical properties, and oil resistance decreases, but its oxygen barrier increases; with the increment of CMC, ethanol and PEG400 content, film's water vapor transmission rate first decreased and then increased. The optimum composition ratio for water vapor barrier performance is water/ethanol (95/ 5), stearic acid (0.02 g/mL), PEG400 (1.5%), the wax (0. 004 g/mL) and CMC (0.03 g/mL).%利用羧甲基纤维素(CMC)为主要成膜材料,添加脂类物质及增塑剂,研究了脂质-CMC可食性复合膜阻湿性能的影响因素。影响膜的阻湿性能的因素依次为:蜂蜡〉CMC〉硬脂酸〉PE0400〉水/乙醇体积比。随着蜂蜡、硬脂酸含量的增加,可食性膜的水蒸气透过率下降,且2种添加剂均会降低膜的机械性能和阻油性,提高其阻氧性;随着CMC、乙醇、PE0400的含量的增加,膜的水蒸气透过率先下降后上升。结果表明具有较好阻湿性能包装膜的最佳配比为:水/乙醇体积比为95:5,硬脂酸质量浓度为0.02g/mL,PEG400质量分数为1.5%,蜂蜡质量浓度为0.004g/mL,CMC质量质量浓度为0.03g/mL。

  14. 酸溶剂对葛根淀粉/壳聚糖复合可食膜性能的影响%Effects of acid solvents on properties of kudzu starch/chitosan composite edible films

    Institute of Scientific and Technical Information of China (English)

    钟宇; 李云飞

    2012-01-01

    In order to evaluate the effects of acid solvents on antibacterial, physical and mechanical properties of composite edible films, the kudzu starch-chitosan composite film-forming solutions were prepared by tape casting with mass fraction 1% of acetic acid, lactic acid and malic acid as solvents. For the film, 0.5g/L of ascorbic acid as the active additive, 0.6g/L of glycerol as the plasticizer and 0.1 g/L of Tween 20 as the surfactant were added into the solutions. It was found that there was certain surface activity for film-forming solution, and acid solvent had no obvious impact on the surface tension of each solution. The types of acid solvents had obvious impact on the performance of composite films, in which the film with acetic-acid solvent had best mechanic strength, the mean tensile strength and puncture strength were 5.73 MPa and 8.63 N, respectively, and its solubility was the smallest, which was about 34%. The film made from lactic acid solution displayed the greatest flexible property, which mean elongation and puncture distance were 71.5% and 6.05 mm, respectively. The composite film using malic acid as solvent showed the best antibacterial activity against escherichia coli and staphylococcus aureus, which were 98.9% and 81.2%, respectively, and its water-tightness was best, which the water vapor permibility was 4.82×10-11 g/(m·s·Pa). So different acid solvents can be selected to prepare films according to different requirements. The study results can provide theoretical references for the application of edible films.%为了考察壳聚糖酸溶剂对葛根淀粉/壳聚糖复合可食膜抗菌、物理和机械性能的影响,该文选择质量分数为1%的乙酸、乳酸、苹果酸为溶剂,配制质量体积比2g/L的葛根淀粉-壳聚糖复合膜液,以0.5g/L的抗坏血酸为活性添加剂,0.6g/L的丙三醇为增塑剂,0.1g/L的吐温20为表面活性剂,采用流延法制备可食性复合膜.结果表明:复合膜液具有一定的表

  15. Preparation and characterization of edible gelatin films from tilapia (Tilapia zillii)scales%罗非鱼鱼鳞明胶蛋白膜的制备及特性

    Institute of Scientific and Technical Information of China (English)

    吴菲菲; 翁武银; 苏文金; 曹敏杰; 刘光明

    2013-01-01

    利用罗非鱼鱼鳞提取明胶制备蛋白可食膜,考察了明胶蛋白的浸提温度、浸提时间以及甘油添加量对蛋白膜抗拉伸强度(TS)、断裂延伸率(EAB)等理化性质的影响.结果发现明胶蛋白提取率随浸提温度的升高和浸提时间的延长逐渐增大.利用80℃加热0.5、1h浸提时,明胶蛋白不易被降解,以其为原料制备的蛋白膜TS可高达44MPa.另一方面,当蛋白膜中的甘油含量从20%增加到40%时,膜的TS从44.09MPa下降至16.45 MPa,而EAB、水蒸汽透过率(WVP)和透明度值则逐渐升高.然而膜的颜色不受甘油添加量的影响.SDS-PAGE结果显示甘油对明胶膜的蛋白组分没有明显的影响.根据DSC的分析结果可知,甘油含量为20%时,明胶蛋白膜的玻璃化转变温度(Tg)高达113.97℃,但随着甘油含量的增加,膜的Tg逐渐降低.%Edible films based on the gelatin from tilapia scales were prepared.The effects of temperature and time of gelatin extraction,along with glycerol concentration on the film properties such as tensile strength (TS)and elongation at break(EAB) were also investigated.The extraction yield of scale gelatin was increased with increasing extraction temperature and time.TS of films prepared from the scale gelatin which was hardly degraded when extracting at 80℃ for 0.5h or 1 h,could reach a higher value at around 44MPa.When glycerol concentration in gelatin films was increased from 20% to 50%,TS of films was decreased from 44.09MPa to 16.45MPa,while EAB,water vapor permeability and transparency value was increased.However,the color of gelatin films was not markedly influenced by glycerol.SDS-PAGE patterns of gelatin films containing glycerol of different concentration showed no differences in the protein bands.Based on the DSC analysis,the glass transition temperature(Tg)of scale gelatin films with glycerol concentration of 20% could reach to 113.97℃,but decreased significantly with the glycerol

  16. 可食性抗菌膜的研制及其在草莓保鲜中的应用%Edible Antimicrobial Film Preparation and Its Application in the Preservation of Strawberry

    Institute of Scientific and Technical Information of China (English)

    徐放; 赵鹏宇; 张明煊; 李秋阳; 艾启俊

    2012-01-01

    [Objective] To develop a edible antimicrobial film for preservation of strawberry. [Method] Rhubarb, burnet, lilac oleoresin and cinnarrioh oleoresin were distilled firstly by ethanol in 80% concentration. The Chinese traditional herb medicine antibacterial experiment was carried out on strawberry grey fungus. With membrane mechanical properties, water absorption, water vapor permeability and antibacterial properties as the basis, the sodium alginate concentration, cross-linking agent, cross-linking agent solution concentration, cross-linking time, ratio of lilac and sodium alginate were obtained. After the treatment of edible antimicrobial film, the variation of strawberry rotting rate, loss weight rate, respiration rate and vitamin were determined for exploring the preservation effect. [ Result ] The results showed that: lilac and cinnamon have broad-spectrum antibacterial activity, in which the lilac bacteriostatic best, especially for strawberry grey fungus. Under the conditions of sodium alginate 2% , cross-linking agent 4% CaCl2, cross-linking time 20 min, ratio of lilac and sodium alginate 7:43, the antimicrobial film has the optimum physical and antibacterial properties. The variation rate of indicators were less than blank control group, strawberry could be preserved for 3 d, which is 2 days longer than in non-coating film group. [Conclusion] The preparation technique of edible fruits preservation film is simple with low cost, good effect, easy to degrade and no pollution to environment, which has great development potential.%[目的]研制出可用于草莓的抑茵保鲜的可食性果蔬保鲜抗菌膜.[方法]先用浓度为80%的乙醇溶液分别提取大黄、地榆、丁香和肉桂,然后进行中草药抑茵试验探索其对草莓灰霉菌的抑菌效果;再以膜的力学性能、吸水率、水蒸气透过率以及抑菌性能为依据,分别确定海藻酸钠的浓度、交联剂的种类、交联剂溶液的浓度、交联时间和丁

  17. Edible Polymers: Challenges and Opportunities

    OpenAIRE

    Shit, Subhas C.; Pathik M. Shah

    2014-01-01

    Edible polymers have established substantial deliberation in modern eons because of their benefits comprising use as edible materials over synthetic polymers. This could contribute to the reduction of environmental contamination. Edible polymers can practically diminish the complexity and thus improve the recyclability of materials, compared to the more traditional non-environmentally friendly materials and may be able to substitute such synthetic polymers. A synthetic hydrogel polymer unlock...

  18. The effect of pouring time on the dimensional accuracy of casts made from different irreversible hydrocolloid impression materials

    OpenAIRE

    Supneet Singh Wadhwa; Richa Mehta; Nidhi Duggal; Kamlesh Vasudeva

    2013-01-01

    Aims and Objectives: To determine the time dependent accuracy of casts made from three different irreversible hydrocolloids. Materials and Methods: The effect of delayed pouring on the accuracy of three different irreversible hydrocolloid impression materials – Regular set CA 37(Cavex, The Netherlands), regular set chromatic (Jeltrate, Dentsply), and fast set (Hydrogum soft, Zhermack Clinical) was investigated. A brass master die that contained two identical posts simulating two complete crow...

  19. 可食性绿豆淀粉膜制作工艺的研究%Study on Processing Technology of Edible Mung Bean Starch Film

    Institute of Scientific and Technical Information of China (English)

    姬娜; 熊柳; 卜祥辉; 孙庆杰

    2012-01-01

    The effects of mung bean starch, glycerin content, CMC content, drying temperature and drying time on film characteristic were studied in this paper. The film properties were determined with thickness, tensile strength, elongation at break, and barrier of moisture. The results showed that mung bean starch, with 0.4 g glycerol per gram starch and 0.06 g CMC per gram starch, was the main part of film formation, which was dried at 80 ℃ for four hours. The tensile strength of mung bean starch film was 9. 51 Mpa, the elongation at break was 114. 55% , and the barrier of moisture was 240. 98 min/mm.%以绿豆淀粉为主要材料,甘油作为增塑剂,羧甲基纤维素(CMC)作为增强剂,以可食性膜厚度、抗拉强度、断裂延伸率、阻水性为指标,研究了甘油添加量、CMC添加量、干燥温度、干燥时间等因素对可食性淀粉膜性能的影响.结果表明以绿豆淀粉为成膜主体,配以0.4g/g淀粉的甘油和0.06g/g淀粉的CMC,在80℃烘干4h,得到淀粉膜的抗拉强度为9.51 MPa,延伸率为114.55%,水滴渗透时间(Ts)为240.98 min/mm.

  20. Hydrocolloids Decrease the Digestibility of Corn Starch, Soy Protein, and Skim Milk and the Antioxidant Capacity of Grape Juice.

    Science.gov (United States)

    Yi, Yue; Jeon, Hyeong-Ju; Yoon, Sun; Lee, Seung-Min

    2015-12-01

    Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulose, and the gel-forming agents: agar agar, konjac-glucomannan, and Hot & Soft Plus were blended with corn starch and soy protein, skim milk, or grape juice and were examined for their in vitro-digestability by comparing the reducing sugar and trichloroacetic acid (TCA)-soluble peptide, for antioxidant capacity by total polyphenol contents and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The hydrocolloids resulted in a decrease in starch digestibility with the gel-forming agents. Hydrocolloids diminished TCA-soluble peptides in skim milk compared to soy protein with the exception of locust bean gum and decreased free radical scavenging capacities and total phenolic contents in grape juice. Our findings may provide evidence for the use of hydro-colloids for people at risk of nutritional deficiencies such as dysphagia patients.

  1. Immersion disinfection of irreversible hydrocolloid impressions with sodium hypochlorite. Part I: Microbiology.

    Science.gov (United States)

    Beyerle, M P; Hensley, D M; Bradley, D V; Schwartz, R S; Hilton, T J

    1994-01-01

    Current American Dental Association infection control guidelines recommend immersion disinfection of irreversible hydrocolloid impressions, and this study further defines the parameters for use of sodium hypochlorite. Sodium hypochlorite has been shown to be an effective disinfectant for impressions; however, it has not been fully evaluated for optimum immersion time and concentration. In this study, irreversible hydrocolloid impressions contaminated with different bacteria were immersed in varying concentrations of sodium hypochlorite for 1, 5, or 10 minutes. Dilute solutions of sodium hypochlorite (0.525% or 0.0525%) produced a 4-log10 (99.99%) reduction in colony-forming units of Staphylococcus aureus, Salmonella choleraesuis, or Pseudomonas aeruginosa after 1 to 5 minutes' immersion. Full-strength sodium hypochlorite (5.25%) required 5 minutes to produce a 4-log10 reduction of Bacillus subtilis. A 4-log10 reduction of Mycobacterium bovis was not obtained under any conditions examined.

  2. Seaweed Hydrocolloid Production: An Update on Enzyme Assisted Extraction and Modification Technologies

    DEFF Research Database (Denmark)

    Rhein-Knudsen, Nanna; Ale, Marcel Tutor; Meyer, Anne S.

    2015-01-01

    value just above US$ 1.1 billion. The techno-functional properties of the seaweed polysaccharides depend strictly on their unique structural make-up, notably degree and position of sulfation and presence of anhydro-bridges. Classical extraction techniques include hot alkali treatments, but recent...... research has shown promising results with enzymes. Current methods mainly involve use of commercially available enzyme mixtures developed for terrestrial plant material processing. Application of seaweed polysaccharide targeted enzymes allows for selective extraction at mild conditions as well as tailor......-made modifications of the hydrocolloids to obtain specific functionalities. This review provides an update of the detailed structural features of κ-, ι-, λ-carrageenans, agars, and alginate, and a thorough discussion of enzyme assisted extraction and processing techniques for these hydrocolloids....

  3. EFFECT of hydrocolloids on the quality evaluation of flour based noodles from Horse Chestnut

    Directory of Open Access Journals (Sweden)

    Rafiq Syed Insha

    2016-01-01

    Full Text Available The present study was focused to investigate the effects of hydrocolloids (guar gum and xanthan gum at additional levels (1%, 2% and 3% on the noodle characteristics prepared from horse chestnut flour. The qualities of noodles prepared from horse chestnut flour were compared with wheat flour based noodles in terms of cooking characteristics, textural and sensory properties. The hydrocolloid addition in noodles resulted in improvement of cooking and textural qualities in consistent to control sample. The incorporation of 3% gum significantly increased cooking properties and the firmness of cooked noodles. The results of the sensory evaluation based on a nine point hedonic scale revealed that apart from the control, noodles with 3% gum were acceptable to the panellists.

  4. Influência da espessura de biofilmes feitos à base de proteínas miofibrilares sobre suas propriedades funcionais Thickness effects of myofibrillar protein based edible films on their functional properties

    Directory of Open Access Journals (Sweden)

    PAULO JOSÉ DO AMARAL SOBRAL

    2000-06-01

    Full Text Available O emprego potencial de filmes comestíveis e biodegradáveis em embalagens é condicionado pelas suas propriedades funcionais, que são influenciadas por muitos fatores, inclusive pela espessura. O objetivo deste trabalho foi estudar a influência da espessura dos biofilmes feitos à base de proteínas miofibrilares (de carne bovina e de tilápia-do-nilo sobre suas propriedades funcionais. Os biofilmes foram preparados a partir de uma solução filmogênica com 1 g de proteínas/100 g de solução. A concentração de plastificante foi de 45 g de glicerina/100 g de proteínas, e o pH foi mantido em 2,7. Após secagem, os filmes foram acondicionados em dessecadores a 58% de umidade relativa e 22°C, por quatro dias. As propriedades mecânicas foram determinadas por teste de perfuração; a permeabilidade ao vapor de água, por um método gravimétrico, e a cor e a opacidade, com colorímetro HunterLab, a 22°C. A força na perfuração, a permeabilidade ao vapor de água, a diferença de cor e a opacidade dos dois biofilmes aumentaram linearmente com a espessura dos corpos-de-prova. A deformação na perfuração foi pouco dependente da espessura e apresentou grande dispersão, em ambos os filmes. A taxa de permeabilidade ao vapor de água diminuiu linearmente com a espessura.Research on edible and biodegradable films had been promoted recently because of environmental concerns. The use of these materials for packaging applications is conditioned by their functional properties, which are influenced by many factors, including thickness. The objective of this work was to study the influence of thickness of myofibrillar protein-based biofilms on some of their functional properties. Biofilms were prepared from film forming solutions (FFS containing 1 g of protein/100 g of FFS. The plasticizer concentration was 45 g glycerin/100 g of protein and the pH was kept at 2.7. After drying, biofilms were conditioned in desiccators at 58% relative humidity and

  5. Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets.

    Science.gov (United States)

    Jouki, Mohammad; Yazdi, Farideh Tabatabaei; Mortazavi, Seyed Ali; Koocheki, Arash; Khazaei, Naimeh

    2014-03-17

    The effects of quince seed mucilage film (QSMF) containing oregano (O) or thyme (T) essential oil on shelf life extension of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4°C) were evaluated over a period of 18days. Films were prepared in four different concentrations of essential oils, including 0, 1, 1.5 and 2%. The control and the wrapped fillet samples were analyzed periodically for microbiological (aerobic and psychrotrophic count, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria, and Enterobacteriaceae), chemical (TBA, TVB-N, TMA-N), and sensory characteristics. Bacteria grew most quickly in trout fillets stored in air, followed by those wrapped with QSMF and the lowest counts were in wrapped samples with QSMF+2%T. Pseudomonas spp., Enterobacteriaceae and LAB counts were significantly lower in samples wrapped with QSMF+2%T. The lowest TBA value was obtained in fillets wrapped QSMF containing 2% oregano essential oil. The strong antioxidant activity of QSMF+2%O was related to the composition of oregano essential oil. The GC analysis of essential oil components revealed that carvacrol (81.85%) was the major component of oregano essential oil. TBA value varied for all treatments and remained lower than 2mg MDA/kg throughout storage. The formation of TVB-N, TMA-N increased with time of storage. TVB-N and TMA-N correlated well with the microbiological data, indicating that along with TVB-N, TMA-N may serve as a useful index for fillets spoilage. QSMF extended the microbial shelf life of rainbow trout fillets by 2days, whereas the QSMF+1%O, QSMF+1.5%O, QSMF+2%O, QSMF+1%T, QSMF+1.5%T and QSMF+2%T resulted in a significant shelf life extension of the trout fillets by 3, 5, 9, 6, 10 and 11days, respectively, as compared to the control samples.

  6. Hydrocolloid dressing in preventing nasal trauma secondary to nasal continuous positive airway pressure in preterm infants.

    Science.gov (United States)

    Xie, Li-Hua

    2014-01-01

    Continuous positive airway pressure (CPAP) with nasal devices (nCPAP) is widely used in the respiratory management of newborns. The present study aimed to compare the incidence of nasal trauma secondary to nasal continuous positive airway pressure (nCPAP) protected with or without hydrocolloid dressing in preterm infants. This prospective controlled study was performed in the neonatal intensive care unit (NICU) of the Children's Hospital of Hunan Province from March 1, 2010 to June 31, 2010. A total of 65 infants, 46 males and 19 females, were recruited in this study. Their average gestational age was 32.6 weeks (range 28-37 weeks). The infants were randomly divided into clinical trial group (group A, n=33) and control group (group B, n=32). Paraffin oil was smeared around the nostrils before inserting prongs in group B; the infants in group A were covered on the infant's nostrils surface with hydrocolloid dressing (hydrocolloid dressing, 1.8 mm thick, 90029T, 3M Company, Minnesota, USA) with a size of 2-3 cm cutting two holes adapted to the nose and nostrils. The nostrils of those infants were inspected daily during nCPAP support until they were weaned off nCPAP. Nine infants (2 in group A and 7 in group B) developed nasal injury during nCPAP support. The Chi-square test revealed that there was a statistically significant difference (P=0.01) in the incidence of nasal injury between groups A and B. The study demonstrated that hydrocolloid dressing significantly decreased the incidence and the severity of nasal injury.

  7. Physical characteristic of brown algae (Phaeophyta) from madura strait as irreversible hydrocolloid impression material

    OpenAIRE

    Prihartini Widiyanti; Siswanto Siswanto

    2012-01-01

    Background: Brown algae is a raw material for producing natrium alginates. One type of brown algae is Sargassum sp, a member of Phaeophyta division. Sargassum sp could be found in Madura strait Indonesia. Natrium alginate can be extracted from Sargassum sp. The demand of alginate in Indonesia is mainly fulfilled from abroad, meanwhile Sargassum sp is abundantly available. Purpose: The purpose of study were to explore the potency of brown alga Sargassum sp from Madura strait as hydrocolloid im...

  8. Influence of hydrophilic polymers on functional properties and wound healing efficacy of hydrocolloid based wound dressings.

    Science.gov (United States)

    Jin, Sung Giu; Yousaf, Abid Mehmood; Kim, Kyeong Soo; Kim, Dong Wuk; Kim, Dong Shik; Kim, Jin Ki; Yong, Chul Soon; Youn, Yu Seok; Kim, Jong Oh; Choi, Han-Gon

    2016-03-30

    The purpose of this study was to investigate the influence of different hydrophilic polymers on the swelling, bioadhesion and mechanical strength of hydrocolloid wound dressings (HCDs) in order to provide an appropriate composition for a hydrocolloid wound dressing system. In this study, the HCDs were prepared with styrene-isoprene-styrene copolymer (SIS) and polyisobutylene (PIB) as the base using a hot melting method. Additionally, numerous SIS/PIB-based HCDs were prepared with six hydrophilic polymers, and their wound dressing properties were assessed. Finally, the wound healing efficacy of the selected formulations was compared to a commercial wound dressing. The swelling ratio, bioadhesive force and mechanical strengths of HCDs were increased in the order of sodium alginate>sodium CMC=poloxamer=HPMC>PVA=PVP, sodium alginate>sodium CMC=poloxamer>PVA>HPMC=PVP and sodium alginate≥PVA>PVP=HPMC=sodium CMC>poloxamer, respectively. Among the hydrophilic polymers tested, sodium alginate most enhanced the swelling capacity, bioadhesive force and mechanical strengths. Thus, the hydrophilic polymers played great role in the swelling, bioadhesion and mechanical strength of SIS/PIB-based HCDs. The HCD formulation composed of PIB, SIS, liquid paraffin and sodium alginate at the weight ratio of 20/25/12/43 gave better wound dressing properties and more excellent wound healing efficacy than the commercial wound dressing. Therefore, the novel HCD formulation could be a promising hydrocolloid system for wound dressings.

  9. Recovery of pectic hydrocolloids and phenolics from huanglongbing related dropped citrus fruit.

    Science.gov (United States)

    Cameron, Randall G; Chau, Hoa K; Hotchkiss, Arland T; Manthey, John A

    2017-10-01

    Citrus pre-harvest fruit drop, caused by huanglongbing infection, has increased dramatically concomitant with declining tree health and crop harvest size. This loss of harvestable fruit is damaging to both growers and juice processors. Recovering and converting this fruit to alternative value added products would benefit the citrus industry. Therefore, we have explored the potential of using this fruit as a feedstock in our newly developed pilot scale continuous steam explosion process. Whole fruits were converted to steam-exploded biomass using a continuous pilot scale process. The sugar composition of raw fruit and steam-exploded biomass was determined. Recovered pectic hydrocolloids and phenolic compounds were characterized. Pectic hydrocolloids comprised 78 g kg(-1) of the dry material in the dropped fruit. Following the steam explosion process almost all of the pectic hydrocolloids were recoverable with a water wash. They could be functionalized in situ or separated from the milieu. Additionally, approximately 40% of the polymethoxylated flavones, 10% of the flavanone glycosides, 85% of the limonoids and almost 100% of hydroxycinnamates were simultaneously recovered. The continuous steam explosion of pre-harvest dropped citrus fruit provides an enhanced, environmentally friendly method for the release and recovery of valuable coproducts from wasted biomass. Published 2017. This article is a U.S. Government work and is in the public domain in the USA. Published 2017. This article is a U.S. Government work and is in the public domain in the USA.

  10. Feasibility of edible oil vs. non-edible oil vs. waste edible oil as biodiesel feedstock

    Energy Technology Data Exchange (ETDEWEB)

    Gui, M.M.; Lee, K.T.; Bhatia, S. [School of Chemical Engineering, Universiti Sains Malaysia, Engineering Campus, Seri Ampangan, 14300 Nibong Tebal, Pulau Pinang (Malaysia)

    2008-11-15

    Biodiesel has high potential as a new and renewable energy source in the future, as a substitution fuel for petroleum-derived diesel and can be used in existing diesel engine without modification. Currently, more than 95% of the world biodiesel is produced from edible oil which is easily available on large scale from the agricultural industry. However, continuous and large-scale production of biodiesel from edible oil without proper planning may cause negative impact to the world, such as depletion of food supply leading to economic imbalance. A possible solution to overcome this problem is to use non-edible oil or waste edible oil (WEO). In this context, the next question that comes in mind would be if the use of non-edible oil overcomes the short-comings of using edible oil. Apart from that, if WEO were to be used, is it sufficient to meet the demand of biodiesel. All these issues will be addressed in this paper by discussing the advantages and disadvantages of using edible oil vs. non-edible vs. WEO as feedstock for biodiesel production. The discussion will cover various aspects ranging from oil composition, oil yield, economics, cultivation requirements, land availability and also the resources availability. Finally, a proposed solution will be presented. (author)

  11. Edible Astronomy Demonstrations

    Science.gov (United States)

    Lubowich, Donald A.

    2007-12-01

    Astronomy demonstrations with edible ingredients are an effective way to increase student interest and knowledge of astronomical concepts. This approach has been successful with all age groups from elementary school through college students - and the students remember these demonstrations after they are presented. In this poster I describe edible demonstrations I have created to simulate the expansion of the universe (using big-bang chocolate chip cookies); differentiation during the formation of the Earth and planets (using chocolate or chocolate milk with marshmallows, cereal, candy pieces or nuts); and radioactivity/radioactive dating (using popcorn). Other possible demonstrations include: plate tectonics (crackers with peanut butter and jelly); convection (miso soup or hot chocolate); mud flows on Mars (melted chocolate poured over angel food cake); formation of the Galactic disk (pizza); formation of spiral arms (coffee with cream); the curvature of Space (Pringles); constellations patterns with chocolate chips and chocolate chip cookies; planet shaped cookies; star shaped cookies with different colored frostings; coffee or chocolate milk measurement of solar radiation; Oreo cookie lunar phases. Sometimes the students eat the results of the astronomical demonstrations. These demonstrations are an effective teaching tool and can be adapted for cultural, culinary, and ethnic differences among the students.

  12. Selenium in edible mushrooms.

    Science.gov (United States)

    Falandysz, Jerzy

    2008-01-01

    Selenium is vital to human health. This article is a compendium of virtually all the published data on total selenium concentrations, its distribution in fruitbody, bioconcentration factors, and chemical forms in wild-grown, cultivated, and selenium-enriched mushrooms worldwide. Of the 190 species reviewed (belonging to 21 families and 56 genera), most are considered edible, and a few selected data relate to inedible mushrooms. Most of edible mushroom species examined until now are selenium-poor (cesarea, A. campestris, A. edulis, A. macrosporus, and A. silvaticus. A particularly rich source of selenium could be obtained from selenium-enriched mushrooms that are cultivated on a substrate fortified with selenium (as inorganic salt or selenized-yeast). The Se-enriched Champignon Mushroom could contain up to 30 or 110 microg Se/g dw, while the Varnished Polypore (Ganoderma lucidum) could contain up to 72 microg Se/g dw. An increasingly growing database on chemical forms of selenium of mushrooms indicates that the seleno-compounds identified in carpophore include selenocysteine, selenomethionine, Se-methylselenocysteine, selenite, and several unidentified seleno-compounds; their proportions vary widely. Some aspects of environmental selenium occurrence and human body pharmacokinetics and nutritional needs will also be briefly discussed in this review.

  13. Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.

    Science.gov (United States)

    Itthivadhanapong, Pimchada; Jantathai, Srinual; Schleining, Gerhard

    2016-06-01

    This study aimed to compare the effects of 1 % addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25 °C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4 days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.

  14. Effect of heating cast kafirin films on their functional properties

    CSIR Research Space (South Africa)

    Byaruhanga, YB

    2007-01-01

    Full Text Available Edible films can be produced from kafirin but the diverse food product requirements necessitate modification of the films. To modify their functional properties, kafirin films were cast, with and without plasticizer, from glacial acetic acid (GAA...

  15. Edible Acid-Base Indicators.

    Science.gov (United States)

    Mebane, Robert C.; Rybolt, Thomas R.

    1985-01-01

    Reports on the colors observed during titrations of 15 natural indicators obtained from common fruits and vegetables. These edible indicators can be used for a variety of teacher demonstrations or for simple student experiments. (JN)

  16. Edible Snails (Terrestrial) of Turkey

    OpenAIRE

    YILDIRIM, M. Zeki

    2004-01-01

    Edible species and their distribution in Turkey were studied. The absence of Helix pomatia, a species reported to occur in Turkey in resources in various disciplines, is mentioned, while 7 species of edible snails determined (Theba pisana, Eobania vermiculata, Cryptomphalus aspersus, Cantareus apertus, Helix asemnis, Helix cincta and Helix lucorum) are described in detail by means of morphology, distribution, systematical positions, and a key to the species is given. Additionally, problems ab...

  17. Process optimization of whey protein concentrate-chitosan edible films modified by ultrasonic/microwave assisting treatment%超声波微波协同改性乳清蛋白/壳聚糖可食膜工艺优化

    Institute of Scientific and Technical Information of China (English)

    隋思瑶; 张宁; 王亚静; 马中苏

    2014-01-01

    为研究新型高性能可食膜及制备方法采用浓缩乳清蛋白(whey protein concentrate,WPC)和壳聚糖(chitosan,CS)为成膜基材,制备出可食膜,利用超声波微波协同作用对可食膜进行改性,试验结果表明超声波微波协同改性后的可食膜具有较低透气性;并研究成膜材料配比、山梨醇质量浓度、pH 值和超声波微波协同作用时间对可食膜水蒸气透过系数(water vapor permeability,WVP)、氧气透过率(oxygen permeability,OP)抗拉强度(tensile strength,TS)、断裂伸长率(elongation,E)和透光率(transmittance,T)的影响。试验结果表明成膜材料配比WPC∶CS=5.8∶6.2、山梨醇质量浓度0.021 g/mL、pH值5.13、超声波微波协同作用5 min时,此时制备的可食膜透气性较低,且具有较好的物理性质,水蒸气透过系数为1.22×10-13 g/(cm·s·Pa),氧气透过率为1.29×10-5 cm3/(m2·d·Pa)。该文研究成果可为可食膜的研发提供新的参考。%To preparing a new high-performance edible film, the edible films were made from whey protein concentrate (WPC) and chitosan (CS). The modified treatment with assistance of ultrasonic/microwave group was carried out. According to pre-test, the optimal ultrasonic power 90 W, microwave power 300 W, modified temperature 30℃, the edible films were prepared using WPC: CS=6:6, namely, whey protein concentrate 1.5 g and chitosan (CS) 1.5 g, sorbitol concentration 3 g, pH value 5. The results showed that water vapor permeability (WVP) of the edible films modified with assistance of ultrasonic/microwave was 1.18×10-13 g/(cm·s·Pa), lower than that of the control group (1.64×10-13 g/(cm·s·Pa)), in other words, water vapor permeability modified with assistance of ultrasonic/microwave group, was reduced by 27.9%, by contrast with ultrasound and microwave group water vapor permeability was reduced by 13.4% and 8.9%, respectively; oxygen permeability (OP

  18. Conservação pós-colheita de berinjela com revestimentos de fécula de mandioca ou filme de PVC Postharvest conservation of eggplant fruits by the application of cassava edible coating or PVC film

    Directory of Open Access Journals (Sweden)

    Pahlevi A de Souza

    2009-06-01

    Full Text Available Com o objetivo de avaliar a conservação pós-colheita de berinjelas revestidas com filmes de PVC ou películas de fécula de mandiocaa 3%, foram colhidos frutos de berinjela, cultivar Embú, aos 147 dias após a semeadura em campo da UFERSA em Mossoró-RN. Os frutos foram transportados ao Laboratório de Pós-Colheita e armazenados por 15 dias em condições ambientais (26 a 29ºC; UR de 50-75%. O delineamento experimental foi inteiramente casualizado em esquema fatorial 3 x 6, com três repetições e três frutos por parcela. Os tratamentos constaram da combinação de 3 tipos de revestimento (controle, fécula de mandioca a 3% ou filme plástico e 6 tempos de armazenamento (0; 3; 6; 9; 12 ou 15 dias. Avaliou-se a aparência externa (escala 1-5, perda de massa (%, firmeza da polpa (N e teores de sólidos solúveis (º Brix, acidez total (% de ácido cítrico e ácido ascórbico (mg/100 g polpa. O uso do filme plástico foi eficiente em manter a aparência externa e reduzir a perda de massa. O uso de fécula de mandioca não foi eficiente em prolongar a vida útil póscolheita da berinjela quando comparado com o uso de filme plástico. Baseado na aparência externa, o período de conservação da berinjela foi de 15, 12 e 9 dias para os tratamento com filme plástico, fécula de mandioca e controle, respectivamente.The postharvest conservation of eggplant fruits covered with cassava starch at 3% or covered with PVC film was compared. Fruits of the cultivar Embú were taken 147 days after sowing date in the field, in Mossoró, Rio Grande do Norte State, Brazil. Afterwards, the fruits were taken to the Postharvest Laboratory and stored during 15 days in environmental conditions (26-29oC and 50-75% RH. A 3 x 6 factorial scheme with three replications of three fruits per plot in a completely randomized design was used. The treatments consisted of the combination of three coating types (control, cassava starch and polyethylene film with six

  19. Deproteinase Effect of Hydrocolloid Flour Made of “Gembili Tuber” (Dioscorea esculenta L. on Chemical and Technical Functional Properties

    Directory of Open Access Journals (Sweden)

    Herlina Herlina

    2015-01-01

    Full Text Available Hydrocolloid flour extracted of gembili tuber studied in this research to know the chemical and technical functional properties. Hydrocolloid flour extracted directly with distilled water (HFC and hydrocolloid flour which has reduced protein (deproteinase by hydrolysis with 0.05% protease of Aspergillus oryzae (HFD. Compared to the chemical properties and technical functional properties covering proximate test, total sugars, solubility, power and emulsion stability, power and  foaming stability, water holding capacity (WHC, oil holding capacity (OHC, viscosity to changes in temperature and viscosity to changes in pH. The results showed that different test t-test (α = 0.05 moisture content, ash content and fat content between HFC and HFD not significant, while the levels of protein and carbohydrates are significant. Deproteinase the process of hydrocolloid  flour made of  gembili tuber with 0.05% protease enzyme use in the extraction able to lower protein content by 49.57% and increase of carbohydrates by 11.39%.   In addition, the process deproteinase effect the technical functional properties of hydrocolloid flour increase solubility, emulsion stability, foam stability, WHC and OHC. Increasing in the temperature by  10-90 °C lower the viscosity by 70%  (56.33 ± 0.19mp to 17.05 ± 0.03 mp of HFC and  73% (26.16 ± 1.28 mp to 7 , 08 ± 0.79 mp of HFD. The highest viscosity hydrocolloids flour (HFC and HFD contained at pH 7 and decrease with acidic or alkaline conditions.

  20. Transformations of metal species in ageing humic hydrocolloids studied by competitive ligand and metal exchange.

    Science.gov (United States)

    Burba, Peter; Van den Bergh, Johan

    2004-03-01

    Transformations of metal species (particularly Al, Ca, Fe, Mg, Mn, Zn) in ageing humic hydrocolloids were studied, applying a competitive ligand and metal exchange approach. For this purpose, metal-containing hydrocolloids, freshly collected from humic-rich German bog lake waters (Hohlohsee (HO), Black Forest; Venner Moor (VM), Muensterland; Arnsberger Wald (AW), Northrhine-Westfalia) and conventionally pre-filtered through 0.45 microm membranes, were subjected on-site to an exchange with EDTA and Cu(II) ions, respectively, as a function of time. EDTA complexes gradually formed, metal fractions exchanged by Cu(II) (as well as free Cu(II) concentrations) were operationally discriminated by means of a small time-controlled tangential-flow ultrafiltration unit (nominal cutoff: 1 kDa). Metal and DOM (dissolved organic matter) fractions obtained this way were determined off-site using instrumental methods (AAS, ICP-OES, carbon analyzer). After weeks of storage, the collected hydrocolloids were studied again by this approach. The EDTA availability of colloid-bound metals (particularly Al and Fe) exhibited different ageing trends, dependent on the sample (VM: decrease of Fe availability (98-76%), HO: increase of Fe availability (76-82%)). In contrast, the Cu(II) exchange equilibria of colloid-bound metals revealed merely low availability of Al (16-38%) and Fe (5-11%) towards Cu(II) ions, also dependent on ageing effects. In particular, the conditional copper exchange constants Kex obtained from the exchange between Cu(II) ions and available metal species (such as Ca, Mg, Mn, Zn) exhibited a strong decrease (by a factor of 2-100) during sample storage, indicating considerable non-equilibria complexation of these metal ions in the original bogwaters studied on-site.

  1. Influence of hydrocolloidal silver nanoparticles on gastrointestinal microflora and morphology of enterocytes of quails

    DEFF Research Database (Denmark)

    Sawosz, Ewa; Binek, Marian; Grodzik, Marta

    2007-01-01

    The objective of the present study was to examine the effects of hydrocolloidal silver nanoparticles (Ag-nano) on microbial profile of caecum and morphology of enterocytes in duodenum of Japanese quail, as a model animal for poultry. Quails (Coturnix coturnix japonica) (10 d old) were randomly...... divided into four groups (15 quails each) and located into four cages for 12 days. Quails were fed with granulated diets given ad libitum and had free access to drinking water. Ag-nano were added to drinking water at concentrations of 0, 5, 15 and 25 mg/kg. At the end of the experiment, the animals were...

  2. Modification of palm kernel oil esters nanoemulsions with hydrocolloid gum for enhanced topical delivery of ibuprofen

    Directory of Open Access Journals (Sweden)

    Abdullah DK

    2012-09-01

    Full Text Available Norazlinaliza Salim,1 Mahiran Basri,1,2 Mohd BA Rahman,1 Dzulkefly K Abdullah,1 Hamidon Basri31Department of Chemistry, Faculty of Science, 2Laboratory of Biomolecular Medicine, Institute of Bioscience, 3Department of Medicine, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, MalaysiaIntroduction: During recent years, there has been growing interest in the use of nanoemulsion as a drug-carrier system for topical delivery. A nanoemulsion is a transparent mixture of oil, surfactant and water with a very low viscosity, usually the product of its high water content. The present study investigated the modification of nanoemulsions with different hydrocolloid gums, to enhanced drug delivery of ibuprofen. The in vitro characterization of the initial and modified nanoemulsions was also studied.Methods: A palm kernel oil esters nanoemulsion was modified with different hydrocolloid gums for the topical delivery of ibuprofen. Three different hydrocolloids (gellan gum, xanthan gum, and carrageenan were selected for use. Ternary phase diagrams were constructed using palm kernel oil esters as the oil, Tween 80 as the surfactant, and water. Nanoemulsions were prepared by phase inversion composition, and were gradually mixed with the freshly prepared hydrocolloids. The initial nanoemulsion and modified nanoemulsions were characterized. The abilities of the nanoemulsions to deliver ibuprofen were assessed in vitro, using a Franz diffusion cell fitted with rat skin.Results: No significant changes were observed in droplet size (~16–20 nm but a significant difference in polydispersity indexes were observed before and after the modification of nanoemulsions using gellan gum, carrageenan, and xanthan gum. The zeta potentials of the initial nanoemulsions (–11.0 mV increased to –19.6 mV, –13.9 mV, and –41.9 mV, respectively. The abilities of both the initial nanoemulsion (T802 and the modified nanoemulsion to deliver ibuprofen

  3. Easy Measurement of Different Forces of Water Retention by Hydrocolloids through Water Loss at Same Viscosity

    Directory of Open Access Journals (Sweden)

    M. Schleißinger

    2014-10-01

    Full Text Available The aim of this study was to investigate the water binding strength of different polysaccharides (agar-agar, alginate, sodium alginate, carrageenan, cellulose, sodium carboxymethylcellulose, cold swelling starch, guar gum, locust bean gum, pectin, pentosan and xanthan gum. Solutions with similar apparent viscosity were infrared dried with a moisture analyzer at 100°C. Drying times were investigated in order to examine the degree of water binding of hydrocolloids. Agar-agar and cellulose required the shortest drying time and differed significantly from the other tested substances indicating that they bind water in a less tight way.

  4. Metals in edible seaweed.

    Science.gov (United States)

    Rubio, C; Napoleone, G; Luis-González, G; Gutiérrez, A J; González-Weller, D; Hardisson, A; Revert, C

    2017-04-01

    The concentration levels of 20 metals were analyzed by ICP-OES in edible seaweed (Chondrus, Eisenia, Gelidium, Himanthalia, Laminaria, Palmaria, Porphyra, Undaria), from two origins (Asia vs EU) according to their cultivation practices (conventional vs organic). Red seaweed showed higher concentrations of trace and toxic elements. Porphyra may be used as a potential bioindicator for metals. Significant differences were found between the Asian vs European mean contents. The mean Cd level from the conventional cultivation (0.28 mg/kg) was two points higher than the organic cultivation (0.13 mg/kg). A daily consumption of seaweed (4 g/day) contributes to the dietary intake of metals, mainly Mg and Cr. The average intakes of Al, Cd and Pb were 0.064, 0.001 and 0.0003 mg/day, respectively. Based on obtained results, this study suggests that exposure to the toxic metals analyzed (Al, Cd and Pb) through seaweed consumption does not raise serious health concerns, but other toxic metals should be monitored. Copyright © 2017. Published by Elsevier Ltd.

  5. Edible insects are the future?

    Science.gov (United States)

    van Huis, Arnold

    2016-08-01

    The global increase in demand for meat and the limited land area available prompt the search for alternative protein sources. Also the sustainability of meat production has been questioned. Edible insects as an alternative protein source for human food and animal feed are interesting in terms of low greenhouse gas emissions, high feed conversion efficiency, low land use, and their ability to transform low value organic side streams into high value protein products. More than 2000 insect species are eaten mainly in tropical regions. The role of edible insects in the livelihoods and nutrition of people in tropical countries is discussed, but this food source is threatened. In the Western world, there is an increasing interest in edible insects, and examples are given. Insects as feed, in particular as aquafeed, have a large potential. Edible insects have about the same protein content as conventional meat and more PUFA. They may also have some beneficial health effects. Edible insects need to be processed and turned into palatable dishes. Food safety may be affected by toxicity of insects, contamination with pathogens, spoilage during conservation and allergies. Consumer attitude is a major issue in the Western world and a number of strategies are proposed to encourage insect consumption. We discuss research pathways to make insects a viable sector in food and agriculture: an appropriate disciplinary focus, quantifying its importance, comparing its nutritional value to conventional protein sources, environmental benefits, safeguarding food safety, optimising farming, consumer acceptance and gastronomy.

  6. Effect of the aerated structure on selected properties of freeze-dried hydrocolloid gels

    Science.gov (United States)

    Ciurzyńska, Agnieszka; Lenart, Andrzej

    2016-01-01

    The ability to create diverse structures and studies on the effect of the aerated structure on selected properties with the use of freeze-dried gels may provide knowledge about the properties of dried foods. Such gels can be a basis for obtaining innovative food products. For the gel preparation, 3 types of hydrocolloids were used: low-methoxyl pectin, a mixture of xanthan gum and locust-bean gum, and a mixture of xanthan gum and guar gum. Gels were aerated for 3 and 7 min, frozen at a temperature of -45°C 2 h-1, and freeze-dried at a temperature of 30°C. For the samples obtained, structure, porosity, shrinkage, rehydration, and colour were investigated. It was shown that the type of the hydrocolloid and aeration time influence the structure of freeze-dried gels, which determines such properties of samples as porosity, shrinkage, density, rehydration, and colour. The bigger pores of low-methoxyl pectin gels undergo rehydration in the highest degree. The delicate and aerated structure of gels with the mixture of xanthan gum and locust-bean gum was damaged during freeze-drying and shrinkage exhibited the highest value. Small pores of samples with the mixture of xanthan gum and guar gum were responsible for the lower rehydration properties, but the highest porosity value contributed to the highest lightness value.

  7. Clinical effect of hydrocolloid dressings in prevention and treatment of infant diaper rash

    Science.gov (United States)

    Qiao, Xiao-Ping; Ge, Yan-Zhen

    2016-01-01

    The aim of the study was to investigate the application of hydrocolloid dressings in the prevention and treatment of infant diaper rash. A total of 210 infants with diaper rash were included in the study and randomized into 3 groups of 70 infants. Infants in group A received hydrocolloid dressings and individualized nursing; infants in group B received mupirocin plaster and topical application of pearl powder as well as routine nursing; and infants in group C received zinc oxide plaster and routine nursing. The clinical efficacy, incidence of adverse events, time to resolution of diaper rash, hospitalization duration, mean cost and satisfaction of nursing were compared between the 3 groups. After 1 cycle of treatment and nursing, the difference in the healing rate of mild diaper rash between groups A, B and C was significant (Pdiaper rash between groups A, B and C was significant (Pdiaper rash, hospitalization duration and cost in infants were not significantly different (Pdiaper rash effectively, decrease the incidence of adverse reactions significantly, shorten time to resolution of diaper rash and hospitalization duration, reduce mean hospitalization cost, improve parent satisfaction and promote nursing-patient harmony. Thus, this method of treatment was worthy of clinical application. PMID:28101161

  8. A self-disinfecting irreversible hydrocolloid impression material mixed with povidone iodine powder

    Science.gov (United States)

    Ismail, Hussien Abdalfatah; Asfour, Hani; Shikho, Souaad Abdulelah

    2016-01-01

    Objectives: The aim was to evaluate the effect of adding povidone (PVP) iodine powder with different concentrations to irreversible hydrocolloid on both microbiological and dimensional stability. Materials and Methods: Regular set of (alginate) irreversible hydrocolloid was selected as control group. PVP-iodine powder was mixed with the alginate powder at concentrations of 1, 5, 10, 15, and 20% by weight (test groups). All specimens were tested for their antimicrobial effect against Streptococcus mutans and Staphylococcus aureus as well as dimensional stability. Results: The results of test groups showed that concentrations 1, 5, and 10, weight % had little effect against S. mutans and S. aureus microorganisms. While concentrations 15 and 20 weight % had demonstrated greater effect on microbial growth. The mean of dimensional stability in mm of modified alginate with PVP-iodine at 15 and 20 weight % was –0.119 ± 0.255 and –0.035 ± 0.074, respectively. While the mean dimensional stability in mm of unmodified alginate was –0.112 ± 0.176. The results of dimensional stability showed that 15 and 20 concentrations of test groups adversely affect the dimensional stability. The adverse effect was noticed to be significant in concentration 20%, where as it was nonsignificant in 15% concentration. Conclusion: Modified alginate impression material with 15 weight % PVP-iodine powered give the material, a self-disinfected properties with less deteriorating effect on dimensional stability. PMID:28042266

  9. Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour.

    Science.gov (United States)

    Liu, Xingli; Mu, Taihua; Yamul, Karim Diego; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Fauconnier, Marie Laure; Andrea, Perez Vanina

    2017-05-01

    The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The tan δ of potato-wheat dough was significantly increased upon addition of adding HPMC which was close to wheat dough (0.531). Moreover, dough height during fermentation process was significantly improved on addition of hydrocolloids, with the order of HPMC (23.1 mm) > AP (19.3 mm) > AG (18.6 mm) > KG (13.6 mm). Protein bands of potato-wheat dough were pale in the presence of hydrocolloids, suggesting the formation of higher molecular weight aggregates formed between proteins-hydrocolloids or proteins-proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restricted the retrogradation of starch in potato-wheat breads.

  10. Disinfection procedures: their efficacy and effect on dimensional accuracy and surface quality of an irreversible hydrocolloid impression material.

    LENUS (Irish Health Repository)

    Rentzia, A

    2011-02-01

    This study investigated the antibacterial efficacy and effect of 0.55% ortho-phthalaldehyde (Cidex OPA(®)) and 0.5% sodium hypochlorite (NaOCl) on the dimensional accuracy and surface quality of gypsum casts retrieved from an irreversible hydrocolloid impression material.

  11. Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage.

    Science.gov (United States)

    Eduardo, Maria; Svanberg, Ulf; Ahrné, Lilia

    2016-07-01

    The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to retrograded amylopectin was lower in composite bread with hydrocolloids and emulsifiers, 6.7-11.0 J/g compared to 20.0 J/g for the reference bread. These results show that emulsifiers in combination with hydrocolloids can improve the quality and extend the shelf-life of composite cassava-maize-wheat breads.

  12. 7 CFR 981.7 - Edible kernel.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Edible kernel. 981.7 Section 981.7 Agriculture... Regulating Handling Definitions § 981.7 Edible kernel. Edible kernel means a kernel, piece, or particle of almond kernel that is not inedible....

  13. 不同可食性膜对草鱼鱼片保鲜效果的比较%Effects of Different Edible Films on the Fresh Keeping of Grass Carp Fillet

    Institute of Scientific and Technical Information of China (English)

    贾艳菊; 刘坤; 马同锁; 魏连爽; 李建; 刘静

    2011-01-01

    Effects of different edible films on the fresh keeping of grass carp fillet were studied in this experiment. Different coating material and addition of onion, ginger and garlic mixed extract (T) were designed as two factors. Coating material used in this experiment were sodium carboxymethylcelluose (CMC), chitosan (Chi) and sodium alginate (NaAlg). Six coating solution were made (CMC, CMCT, Chi, ChiT, NaAlg and NaAlgT). Fish fillet were dipped into the solution described above for 5 minute, and then stored in a refrigerator maintained at 8t. Sensory evaluation, total bacterial counts, total volatile basic nitrogen (TVB-N) and pH of the fillet were determined at 0, 3, 6 day of the experiment. Sensory evaluation of CMC and CMCT were significantly lower than those of other groups, and their total bacterial counts, TVB-N and pH were all significantly higher than those of other groups. Sensory evaluation of NaAlg and NaAlgT was similar to Chi and ChiT, but their total bacterial counts, TVB-N and pH were all significantly lower than those of other groups. Addition of onion, ginger and garlic mixed extract could significantly reduce the pH of fillet. Those results indicated that NaAlg coating was better than CMC and Chi in the preservation offish fillet.%为比较不同材料的可食性膜对草鱼鱼片的保鲜效果,把成膜材料的类型和葱姜蒜混合乙醇提取液添加作为2个因素,制备CMC(羧甲基纤维素)、CMCT(羧甲基纤维素+葱姜蒜提取液)、Chi(壳聚糖)、ChiT(壳聚糖+葱姜蒜提取液)、NaAlg(海藻酸钠)和NaAlgT(海藻酸钠+葱姜蒜提取液)6种涂膜液.研究发现成膜材料对鱼片的保鲜指标具有显著影响.CMC和CMCT的感官评分均显著低于其他各组,而细菌总数、挥发性盐基氮(TVB-N)和pH显著高于其他各组;NaAlg和NaAlgT的感官评分与Chi和ChiT组相近,但细菌总数、TVB -N和pH显著低于其他各组.葱姜蒜提取液的添加可显著降低冷藏过程中鱼片的pH.试验

  14. Mercury content of edible mushrooms

    Energy Technology Data Exchange (ETDEWEB)

    Woidich, H.; Pfannhauser, W.

    1975-05-01

    The mercury content of edible fungi is different. Relatively high burdened are Boletus and Agaricus campestris. A minimum of mercury is found in Russula, Agaricus bisporus and Cantharellus cibarius. The possibilities of mercury uptake and the potential cumulation mechanism is discussed. 8 references, 3 tables.

  15. Edible insects are the future?

    NARCIS (Netherlands)

    Huis, van Arnold

    2016-01-01

    The global increase in demand for meat and the limited land area available prompt the search for alternative protein sources. Also the sustainability of meat production has been questioned. Edible insects as an alternative protein source for human food and animal feed are interesting in terms of

  16. Edible insects are the future?

    NARCIS (Netherlands)

    Huis, van Arnold

    2016-01-01

    The global increase in demand for meat and the limited land area available prompt the search for alternative protein sources. Also the sustainability of meat production has been questioned. Edible insects as an alternative protein source for human food and animal feed are interesting in terms of

  17. Estabilidad de Salchichas con Hidrocoloides y Emulsificantes Stability of Sausages with Emulsifiers and Hydrocolloids

    Directory of Open Access Journals (Sweden)

    N.A.G. Ramos

    2004-01-01

    Full Text Available El objetivo de este trabajo es evaluar las mejoras en la estabilidad de emulsiones cárnicas (salchichas, comparando los efectos de la incorporación de distintos emulsificantes e hidrocoloides. Las salchichas fueron preparadas, en un molino coloidal, con una fórmula base y se comparó el efecto de la incorporación de la goma xántica, guar, carragenina o alginato y a su vez con hidrocoloides específicos. Se determinó la estabilidad en la cocción de forma gravimétrica, en baño termostatizado a 70°C durante 30 min. La pérdida de grasa por el tratamiento térmico fue determinada de forma gravimétrica. Se cuantificó la pérdida de agua de las muestras almacenadas durante 21 días cada 48h. a 5°C. Las emulsiones con emulsificantes e hidrocoloides fueron aproximadamente un 2% más estables en la cocción, porque perdieron menor cantidad de agua durante el almacenamiento y un 2,25% menos de separación de grasa. Se concluye que la incorporación de estos emulsificantes e hidrocoloides, disminuye las pérdidas de grasa y agua durante el tratamiento térmico y el almacenamientoThe objective of this study was to evaluate improvements in the stability of meat emulsions (sausage by comparing the effects of incorporating different emulsifiers and hydrocolloids. Sausages were prepared using a colloidal mill using a basic formula, to which was added guar gum, xanthan gum, carrageenan, alginate and emulsifiers. The cooking stability was determined gravimetrically at 70°C in a water bath for 30 min. Fat loss during heat treatment was determined gravimetrically. Water loss was quantified at 5°C for 21 days at 48h intervals. The sausage containing emulsifiers and hydrocolloids were about 2% more stable during cooking because they lost smaller quantities of water during storage and had 2.25% lower fat separation. It is concluded that addition of these emulsifiers and hydrocolloids decreased the loss of fats and water during heat treatment and storage

  18. Physical characteristic of brown algae (Phaeophyta from madura strait as irreversible hydrocolloid impression material

    Directory of Open Access Journals (Sweden)

    Prihartini Widiyanti

    2012-09-01

    Full Text Available Background: Brown algae is a raw material for producing natrium alginates. One type of brown algae is Sargassum sp, a member of Phaeophyta division. Sargassum sp could be found in Madura strait Indonesia. Natrium alginate can be extracted from Sargassum sp. The demand of alginate in Indonesia is mainly fulfilled from abroad, meanwhile Sargassum sp is abundantly available. Purpose: The purpose of study were to explore the potency of brown alga Sargassum sp from Madura strait as hydrocolloid impression material and to examine its physical characteristic. Methods: The methods of research including extraction natrium alginate from Sargassum sp, synthesis of dental impression material and the test of porosity, density, viscosity, and water content of impression material which fulfilled the standard of material used in clinical application in dentistry. Results: Extraction result of Sargassum sp was natrium alginate powder with cream colour, odorless, and water soluble. The water content of natrium alginate was 21.64% and the viscosity was 0.7 cPs. The best porosity result in the sample with the addition of trinatrium phosphate 4% was 3.61%. Density value of impression material was 3 gr/cm3. Conclusion: The research suggested that brown algae Sargassum sp from Madura strait is potential as hydrocolloid impression material, due to its physical properties which close to dental impression material, but still need further research to optimize the physical characteristic.Latar belakang: Alga coklat adalah sumber bahan baku material natrium alginat. Salah satu jenis alga coklat adalah Sargassum sp yang merupakan anggota divisi Phaeophyta. Sargassum sp dapat ditemukan di Selat Madura Indonesia. Natrium alginat dapat diekstraksi dari Sargassum sp. Kebutuhan akan bahan ini di Indonesia sebagian besar dipenuhi dari impor, padahal ketersediaan Sargassum sp di Indonesia sangat melimpah. Tujuan: Penelitian ini bertujuan untuk mengeksplorasi potensi alga coklat

  19. The influence of different mixing methods on the dimensional stability and surface detail reproduction of two different brands of irreversible hydrocolloids

    OpenAIRE

    Ahmet Kursad Culhaoglu; Ali Zaimoglu; Evrim Dogan; Serhat Emre Ozkir

    2014-01-01

    Purpose: Irreversible hydrocolloid impression materials are some of the most common impression materials in dentistry. Preparation of alginate is critical for dental appliance fabricated upon the cast made directly from the impression. This study compared the effect of two mixing methods i.e. hand mixing or device mixing on the physical properties of two different brands of irreversible hydrocolloid. Materials and Methods: Two alginate impression materials: Cavex Tulip (Tulip, Cavex Holland B...

  20. In vivo wound-healing effects of novel benzalkonium chloride-loaded hydrocolloid wound dressing.

    Science.gov (United States)

    Jin, Sung Giu; Yousaf, Abid Mehmood; Jang, Sun Woo; Son, Mi-Won; Kim, Kyung Soo; Kim, Dong-Wuk; Li, Dong Xun; Kim, Jong Oh; Yong, Chul Soon; Choi, Han-Gon

    2015-05-01

    The purpose of this study was to evaluate the wound-healing effects of a novel benzalkonium chloride (BC)-loaded hydrocolloid wound dressing (HCD). A BC-loaded HCD was prepared with various constituents using a hot melting method, and its mechanical properties and antimicrobial activities were assessed. The in vivo wound healings of the BC-loaded HCD in various would models were evaluated in rats compared with a commercial wound dressing, Duoderm™. This BC-loaded HCD gave better skin adhesion, swelling, mechanical strength, and flexibility compared with the commercial wound dressing. It showed excellent antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. In addition, as compared with the commercial wound dressing, it showed more improved wound healings and tissue restoration effect on the excision, infection, and abrasion wounds in rats. Thus, this novel BC-loaded HCD would be an excellent alternative to the commercial wound dressing for treatment of various wounds.

  1. 21 CFR 582.4521 - Monosodium phosphate derivatives of mono- and diglycerides of edible fats or oils, or edible fat...

    Science.gov (United States)

    2010-04-01

    ... diglycerides of edible fats or oils, or edible fat-forming fatty acids. 582.4521 Section 582.4521 Food and... Monosodium phosphate derivatives of mono- and diglycerides of edible fats or oils, or edible fat-forming... oils, or edible fat-forming fatty acids. (b) Conditions of use. This substance is generally...

  2. 21 CFR 582.4505 - Mono- and diglycerides of edible fats or oils, or edible fat-forming acids.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Mono- and diglycerides of edible fats or oils, or... GENERALLY RECOGNIZED AS SAFE Emulsifying Agents § 582.4505 Mono- and diglycerides of edible fats or oils, or edible fat-forming acids. (a) Product. Mono- and diglycerides of edible fats or oils, or edible...

  3. Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings

    Directory of Open Access Journals (Sweden)

    Pichler Anita

    2017-03-01

    Full Text Available This paper deals with the influence of the addition of sugars (sucrose, fructose and trehalose, modified starches (tapioca or waxy maize starch and hydrocolloids (karaya or guar gum on colour and thermal properties of raspberry cream fillings. In addition, the influence of the above-mentioned additives on the colour and thermal properties of raspberry cream fillings stored at room temperature over a period of 8 and 16 months was investigated. Results showed that the highest anthocyanin content and total phenolic content were detected in raspberry cream filling prepared with sucrose and trehalose in combination with guar gum. During storage, after 8 and 16 months at room temperature, anthocyanin content and total phenolic content decreased. Results also showed that the kind of sugar and added modified starches or hydrocolloids influenced the thermal properties of cream fillings. During storage, a decrease was observed in both freezing temperature as well as enthalpy of cream fillings.

  4. The effect of pouring time on the dimensional accuracy of casts made from different irreversible hydrocolloid impression materials

    Directory of Open Access Journals (Sweden)

    Supneet Singh Wadhwa

    2013-01-01

    Full Text Available Aims and Objectives: To determine the time dependent accuracy of casts made from three different irreversible hydrocolloids. Materials and Methods: The effect of delayed pouring on the accuracy of three different irreversible hydrocolloid impression materials - Regular set CA 37(Cavex, The Netherlands, regular set chromatic (Jeltrate, Dentsply, and fast set (Hydrogum soft, Zhermack Clinical was investigated. A brass master die that contained two identical posts simulating two complete crown-tapered abutment preparations with reference grooves served as a standardized master model. A total of 120 impressions were made using specially prepared stock-perforated brass tray with 40 impressions of each material. The impressions were further sub-grouped according to four different storage time intervals: 0 min (immediately, 12 min, 30 min, and 1 h. The impressions were stored at room temperature in a zip-lock plastic bag. Interabutment and intraabutment distances were measured in the recovered stone dies (Type IV, Kalrock using a profile projector with an accuracy of 0.001 mm. The data so obtained was analyzed statistically. Results: Results of this study showed no statistically significant differences in the accuracy of casts obtained at different time intervals. Conclusion: Because it is not always possible to pour the impression immediately in routine clinical practice, all irreversible hydrocolloid materials studied could be stored in a zip-lock plastic bag for upto 1 h without any significant distortion.

  5. The effectiveness of hydrocolloid dressings versus other dressings in the healing of pressure ulcers in adults and older adults: a systematic review and meta-analysis

    Directory of Open Access Journals (Sweden)

    Franciele Soares Pott

    2014-06-01

    Full Text Available OBJECTIVE: to evaluate the effectiveness of hydrocolloids in the healing of pressure ulcers in adult and older adult patients.METHOD: systematic review with meta-analysis, based on the recommendations of the Cochrane Handbook. The search was undertaken in the databases: Medical Literature Analysis and Retrieval System Online, Latin American and Caribbean Health Sciences Literature (LILACS, Cochrane Database, Cumulative Index to Nursing and Allied Health Literature, Web of Science and the Scientific Electronic Library Online.RESULTS: 646 primary studies were identified, 69 were evaluated and nine were selected, referring to the use of the hydrocolloid dressing in healing; of these, four studies allowed meta-analysis. There was no statistically significant difference between the hydrocolloid group and the foams group (p value=0.84; Odds Ratio 1.06, CI 95% 0.61-1.86. A slight superiority of the polyurethane dressings was observed in relation to the hydrocolloid dressings.CONCLUSION: the evidence is not sufficient to affirm whether the efficacy of hydrocolloid dressings is superior to that of other dressings. It is suggested that clinical randomized trials be undertaken so as to ascertain the efficacy of this intervention in the healing of pressure ulcers, in relation to other treatments.

  6. Effect of relative humidity on properties of gelatin-pullulan-based edible films%环境湿度对明胶—普鲁兰多糖可食性膜性能的影响

    Institute of Scientific and Technical Information of China (English)

    张超; 高丹丹; 马越; 王丹; 赵晓燕; 江连洲

    2012-01-01

    Gelatin -puilulan -based film is a water-soluble package material. The effect of relative humidity on mechanical properties, water-vapor transmission ratio, oxygen transmission ratio, oil transmission ratio, color and water solubility of gelatin-pullulan-based film were evaluated,and the effect of relative humidity on properties of geiatin-puliulan-based film,gelatin film and pullulan film were compared. The relative humidity of 80% lowered the tensile strength of gelatin-pullulan-based film,improved its flexibility,and showed no significant different on its oxygen resistance,oil resistance and transparency. The properties of gelatin-pullulan- based film were better than that of gelatin film and pullulan film in the same relative humidity.%明胶-普鲁兰多糖膜是一种可以快速溶解于热水的可食性包装材料,研究环境湿度对明胶-普鲁兰多糖膜机械性能、氧气透过率、水蒸气透过率、油脂透过率、颜色以及水溶性的影响,并比较环境湿度对明胶膜、明胶-普鲁兰多糖膜和普鲁兰多糖膜性能的影响。结果显示,较高的环境湿度(80%)会降低明胶-普鲁兰多糖膜的抗拉强度,提高其柔韧性,而对其阻氧性、阻油性和透明度没有显著的影响;明胶-普鲁兰多糖膜的各方面性能优于明胶膜和普鲁兰多糖膜。

  7. Desempenho de filmes comestíveis em comparação ao filme de policloreto de vinila na qualidade pós-colheita de mexericas 'Poncã' Performance of edible films in comparison to the polyvinyl chloride film in the post-harvest tangerines 'Ponkan'

    Directory of Open Access Journals (Sweden)

    Danielle Fabiola Pereira Silva

    2012-10-01

    Full Text Available O objetivo do trabalho foi avaliar o efeito de diferentes concentrações de fécula de mandioca na vida útil pós-colheita de frutos 'Mexerica Poncã' durante o armazenamento em temperatura ambiente em substituição ao filme de policloreto de vinila (PVC. Os frutos foram imersos em suspensões aquosas de fécula de mandioca a 0; 1; 2 e 3% (m:v acrescidas de 0,5mL L-1 de óleo mineral Assist (Bayer Cropscience, da empresa Hoechst Schering AgrEvo UK Ltd. - Inglaterra ou recobertos com PVC de 14µm de espessura, e armazenados a temperatura ambiente. As amostragens foram realizadas no tempo zero (início do experimento e a cada dois dias, por oito dias. Foram avaliadas a perda de massa fresca, rendimento de suco, sólidos solúveis (SS, acidez titulável (AT, relação SS/AT e teor de ácido ascórbico. A perda de massa fresca aumentou durante o armazenamento, sendo mais acentuada na dose de 2%. A redução no teor de ácido ascórbico foi maior nos frutos recobertos com filme de PVC. A concentração de fécula de mandioca a 1% foi a que proporcionou melhores resultados quanto à manutenção da qualidade físico-química de frutos de 'Mexerica Poncã' durante oito dias de armazenamento.The objective of this study was to evaluate the effect of different concentrations of cassava starch in postharvest life of fruits 'Tangerine Poncã' during storage at room temperature instead the film of polyvinyl chloride (PVC. The fruits were immersed in aqueous suspensions of cassava starch at 0, 1, 2 and 3% (m/v plus 0.5mL L-1 a mineral oil Assist (Bayer CropScience, company Hoechst Schering AgrEvo UK Ltd. - Inglaterra and the film of polyvinyl chloride (PVC of 14µm thick, and stored at room temperature. The samples were collected at time zero (day of the assembly of the experiment and then every two days. We evaluated the weight loss, juice yield, soluble solids (SS, titratable acidity (TA, SS / TA and ascorbic acid. The weight loss increased during

  8. Bacterial, fungal and yeast contamination in six brands of irreversible hydrocolloid impression materials.

    Science.gov (United States)

    Casemiro, Luciana Assirati; Martins, Carlos Henrique Gomes; de Souza, Fernanda de Carvalho Panzeri Pires; Panzeri, Heitor; Ito, Isabel Yoko

    2007-01-01

    This study assessed the level of contamination of six commercially available irreversible hydrocolloids (two containing chlorhexidine) and identified the contamination present in the materials. Petri dishes containing selective and enriched culture media were inoculated with alginate powder (0.06 g), in triplicate. After incubation (37 degrees C/7 days), the colony-forming units (CFU) were counted and Gram stained. Biochemical identification of the different morphotypes was also performed. The contamination levels for the materials were: Jeltrate--389 CFU/g; Jeltrate Plus--516 CFU/g; Jeltrate Chromatic--135 CFU/g; Hydrogum--1,455 CFU/g; Kromopan--840 CFU/g; and Greengel--59 CFU/g. Gram staining revealed the presence of Gram-positive bacillus and Gram-positive cocci. The bacteria Staphylococcus epidermidis, Bacillus subtilis, Bacillus sp., Bacillus coagulans, Bacillus licheniformis, Bacillus cereus, Micrococcus luteus, and Nocardia sp.; the filamentous fungi Aspergillus niger, Aspergillus flavus, Rhizopus sp., Neurospora sp.; and the yeast Candida sp. were isolated. The contamination detected in the impression materials points out the need for adopting measures to improve the microbiological quality of these materials. The use of contaminated materials in the oral cavity goes against the basic principles for controlling cross-contamination and may represent a risk for debilitated or immunocompromised patients.

  9. Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids.

    Science.gov (United States)

    BahramParvar, M; Razavi, S M A; Khodaparast, M H H

    2010-02-01

    The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coefficient varied from 0.051 to 6.822 Pa s(n). All mixes showed a pseudoplastic behavior except the mix containing 0.3% PTS, which was found to have a slightly dilatant characteristic. An increase in the concentration was accompanied by an increase in the pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of a soft ice cream such as viscosity, coldness, firmness, degree of smoothness (coarseness), liquefying rate, body and texture and total acceptance has also been investigated in this work. The correlation between the apparent viscosity and sensory attributes has been determined because of the importance of viscosity in the quality evaluation of an ice cream. Taking into account the commercial ice cream properties, a 0.4% BSG gum concentration may be recommended.

  10. Influence of hydrocolloidal silver nanoparticles on gastrointestinal microflora and morphology of enterocytes of quails.

    Science.gov (United States)

    Sawosz, Ewa; Binek, Marian; Grodzik, Marta; Zielińska, Marlena; Sysa, Pawel; Szmidt, Maciej; Niemiec, Tomasz; Chwalibog, André

    2007-12-01

    The objective of the present study was to examine the effects of hydrocolloidal silver nanoparticles (Ag-nano) on microbial profile of caecum and morphology of enterocytes in duodenum of Japanese quail, as a model animal for poultry. Quails (Coturnix coturnix japonica) (10 d old) were randomly divided into four groups (15 quails each) and located into four cages for 12 days. Quails were fed with granulated diets given ad libitum and had free access to drinking water. Ag-nano were added to drinking water at concentrations of 0, 5, 15 and 25 mg/kg. At the end of the experiment, the animals were killed and samples of duodenum and caeca microflora were collected. This initial investigation demonstrated that silver nanoparticles did not influence emphatically microflora of quail caecum; however, water containing 25 mg/kg of Ag-nano significantly increased the population of lactic acid bacteria. Furthermore, Ag-nano did not show any damaging properties on enterocytes of duodenal villi.

  11. New Strategies Toward Edible Vaccines: An Overview.

    Science.gov (United States)

    Aryamvally, Anjali; Gunasekaran, Vignesh; Narenthiran, Keerthana Ragavi; Pasupathi, Rathinasabapathi

    2016-04-11

    With the ever growing population, advancements in edible vaccines and related technologies have seen a rise in popularity. Antigenic peptides incorporated into an edible part of a plant can be administered raw as a vaccine. While conventional vaccines have improved the quality of life by drastically reducing the onset of diseases, edible vaccines are able to perform the same with greater accessibility and at an affordable price. Low cost of production, ease of storage, transportation and administration are some of the many reasons behind the push for the development of edible vaccines. This article aims at giving an overview of the different plant systems used to produce vaccines in various experiments, as well as the merits and demerits of using that particular expression system. Further, the article elaborates on the problems faced in the production of edible vaccines and the measures adopted to surpass them. The major obstacle in the process is attaining a sufficiently large concentration of foreign antigen in the plant system. The article discusses various plant expression systems like banana, rice, alfalfa, mushroom, potato, tomato, pea, tobacco, and maize. When these were reviewed, it was found that the inability to produce the desired antigen concentration was one of the primary reasons why edible vaccines sometimes fail to generate the desired level of immune response in the recipient. We conclude with a promising solution to the problem by incorporating nano-technological advancements to the already existing protocols for edible vaccine development.

  12. Tolerance of edible flowers to gamma irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Koike, Amanda C.R.; Araujo, Michel M.; Costa, Helbert S.F.; Almeida, Mariana C.; Villavicencio, Anna Lucia C.H., E-mail: ackoike@ipen.b [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP) Sao Paulo, SP (Brazil)

    2011-07-01

    People have been eating flowers and using them in culinary creations for hundreds of years. Edible flowers are increasingly being used in meals as an ingredient in salads or garnish, entrees, drinks and desserts. The irradiation process is an alternative method that can be used in disinfestation of food and flowers, using doses that do not damage the product. The sensitivity of flowers to irradiation varies from species to species. In the present research was irradiated with doses up to 1 kGy some edible flowers to examine their physical tolerance to gamma-rays. Furthermore, high doses gamma irradiation causes petal withering, browning process and injury in edible flowers. (author)

  13. Time resolved thermal lens in edible oils

    Science.gov (United States)

    Albuquerque, T. A. S.; Pedreira, P. R. B.; Medina, A. N.; Pereira, J. R. D.; Bento, A. C.; Baesso, M. L.

    2003-01-01

    In this work time resolved thermal lens spectrometry is applied to investigate the optical properties of the following edible oils: soya, sunflower, canola, and corn oils. The experiments were performed at room temperature using the mode mismatched thermal lens configuration. The results showed that when the time resolved procedure is adopted the technique can be applied to investigate the photosensitivity of edible oils. Soya oil presented a stronger photochemical reaction as compared to the other investigated samples. This observation may be relevant for future studies evaluating edible oils storage conditions and also may contribute to a better understanding of the physical and chemical properties of this important foodstuff.

  14. Heavy metals bioaccumulation by edible saprophytic mushrooms

    OpenAIRE

    ŠIRIĆ, Ivan; KOS, Ivica; Ante KASAP; Fran PETKOVIĆ; Držaić, Valentino

    2016-01-01

    The aim of this study was to determine the concentration of heavy metals Fe, Zn, Cu, Ni, Pb i Cd in certain edible species of saprophytic fungi and the substrate on three area of sampling, and to assess the role of individual species as biological indicators of environmental pollution. In this study were used three species of wild edible mushrooms (Agaricus macroarpus Bohus, Clitocybe inversa (Scop. ex Fr.) Pat. and Macrolepiota procera (Scop. ex Fr.) Sing.,). Completely developed and mature ...

  15. New Edible Bionanocomposite Prepared by Pectin and Clove Essential Oil Nanoemulsions.

    Science.gov (United States)

    Sasaki, Ronaldo S; Mattoso, Luiz H C; de Moura, Márcia Regina

    2016-06-01

    Nanocomposites are being extremely investigated to provide packaging with interesting characteristics for packages. Because of essential oils' natural occurrence and antibacterial activity, they are considered as an alternative for synthetic additives in the food industry. In this paper, we studied an edible bionanocomposite film made up of pectin and clove essential oil nanoemulsion for application as edible package. Mechanical properties, water vapor permeability (WVP), and antibacterial activity were analyzed. From mechanical and WVP analyses, we noticed an interesting improvement in film properties. In the antibacterial activity test, disk diffusion was used to assess the inhibition zones of Escherichia coli and Staphylococcus aureus. With these results, we concluded that the most interesting results were promoted by smaller nanodroplets (diameter of approximately 142 nm).

  16. 乳清蛋白可食性膜对圣女果贮藏品质的影响%Effect of Whey Protein Edible Film on Storage Quality of Cherry Tomatoes

    Institute of Scientific and Technical Information of China (English)

    阳晖; 雍凯

    2011-01-01

    [目的]研究乳清蛋白可食性膜对圣女果贮藏品质的影响.[方法] 以乳清废液为主要材料制备乳清蛋白膜,并将其用于圣女果的保鲜. [结果] 制膜的最佳配方为固液比1∶8,甘油添加量0.2%,干燥温度80 ℃.经乳清蛋白涂膜处理后的圣女果,在20 ℃下的贮藏品质明显提高.[结论]乳清蛋白可食性膜在一定程度上减缓了圣女果腐烂、失重、变软,具有一定的保鲜作用;而添加了山梨酸钾的乳清蛋白膜对圣女果的保鲜效果明显优于未添加山梨酸钾的乳清蛋白膜.%[ Objective ] The research aimed to study the effect of whey protein edibal film on the storage quality of cherry tomatoes. [ Method]Whey which was wasted was used as the main material to prepare whey protein film, and used for cherry fruit preservation. [ Result] The best formula membrane was solid-to-liquid 1: 8, glycerol additive amount 0. 2%, drying temperature 80 ℃. After the cherry tomatoes were coating by whey protein,the storage quality at 20 ℃ was improved significantly. [Conclusion] Whey protein film could slow down the cherry tomatoes become decay, weight loss, soft,and it had better effect on preservation. Whey protein film which was added potassium sorbate had better fresh effect.

  17. Influence of tribomechanical micronization and hydrocolloids addition on enthalpy and apparent specific heat of whey protein model solutions

    Directory of Open Access Journals (Sweden)

    Zoran Herceg

    2002-01-01

    Full Text Available Knowledge of thermophysical properties, especially the phase transitions temperature, specific heat and enthalpy, are essential in defining the freezing process parameters as well as storage conditions of frozen food. In this work thermophysical properties of 10% model solutions prepared with 60% whey protein concentrate (WPC with various hydrocolloids addition (HVEP, YO-EH, YO-L i YO-M were investigated. Powdered whey protein concentrate was treated in equipment for tribomechanical micronization and activation at 40000 rpm (Patent: PCT/1B99/00757 just before model solutions preparation. Particle size analysis was performed using Frich –laser particle sizer “analysette 22”. The phase transition temperatures were determined by differential thermal analysis (DTA, while specific heat and enthalpy were calculated according to several mathematical equations. The results have shown that, due to tribomechanical treatment, certain changes in thermophysical and energetic properties of materials occurred. Tribomechanical treatment affects changes in granulometrical composition of WPC which result in higher abilities of reactions with hydrocolloids in model solutions and significant changes in thermophysical properties of the mentioned models.

  18. A photoacoustic technique applied to detection of ethylene emissions in edible coated passion fruit

    Energy Technology Data Exchange (ETDEWEB)

    Alves, G V L; Santos, W C dos; Vargas, H; Silva, M G da [Laboratorio de Ciencias FIsicas, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Av. Alberto Lamego 2000, 28013-602, Campos dos Goytacazes, RJ (Brazil); Waldman, W R [Laboratorio de Ciencias QuImicas, Universidade Estadual do Norte Fluminense Darcy Ribeiro (Brazil); Oliveira, J G, E-mail: mgs@uenf.b [Laboratorio de Melhoramento Genetico Vegetal, Universidade Estadual do Norte Fluminense Darcy Ribeiro (Brazil)

    2010-03-01

    Photoacoustic spectroscopy was applied to study the physiological behavior of passion fruit when coated with edible films. The results have shown a reduction of the ethylene emission rate. Weight loss monitoring has not shown any significant differences between the coated and uncoated passion fruit. On the other hand, slower color changes of coated samples suggest a slowdown of the ripening process in coated passion fruit.

  19. Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

    Directory of Open Access Journals (Sweden)

    Lluís Palou

    2015-12-01

    Full Text Available According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest losses. However, the repeated application of these treatments has led to important problems such as health and environmental issues associated with fungicide residues or waxes containing ammoniacal compounds, or the proliferation of resistant pathogenic fungal strains. There is, therefore, an increasing need to find non-polluting alternatives to be used as part of integrated disease management (IDM programs for preservation of fresh citrus fruit. Among them, the development of novel natural edible films and coatings with antimicrobial properties is a technological challenge for the industry and a very active research field worldwide. Chitosan and other edible coatings formulated by adding antifungal agents to composite emulsions based on polysaccharides or proteins and lipids are reviewed in this article. The most important antifungal ingredients are selected for their ability to control major citrus postharvest diseases like green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, and include low-toxicity or natural chemicals such as food additives, generally recognized as safe (GRAS compounds, plant extracts, or essential oils, and biological control agents such as some antagonistic strains of yeasts or bacteria.

  20. Pengukuran Kadar Natrium Alginat dari Alga Cokelat Spesies Sargassum sp sebagai Bahan Dasar Pembuatan Bahan Cetak Kedokteran Gigi ( Irreversible Hydrocolloid/Dental Material

    OpenAIRE

    Nurlindah Hamrun, Dr.drg.Nurlindah Hamrun.M.Kes

    2016-01-01

    Kadar natrium alginat yang terkandung dalam dinding sel alga cokelat dipengaruhi oleh baberapa fakto, diantaranya : Kualitas spesies alga coklat,lokasi tempat tumbuh,waktu pengambilan sampel,bagian anatomis spesies alga cokelat dan metode ekstraksi Irrevevsible hydrocolloid merupakan bahan cetak yang relatif sering digunakan di bidang kedokteran gigi.Namun,bahan baku dari bahan cetak ini masih diimpor dari luar negeri.

  1. Effect of cocoa butter replacement with a beta-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates

    Science.gov (United States)

    Cocoa butter in chocolates was replaced with C-trim30 (5, 10, 15% by weight), a beta-glucan-rich hydrocolloid containing elevated amount of beta-glucan (32%, db). Then, the effects of the C-trim30 on the rheological, tribological, and textural properties of chocolates were investigated. The viscos...

  2. 不同方法处理花生分离蛋白成膜液对膜性能的影响%Effects of different modification methods on properties of edible peanut protein isolate film

    Institute of Scientific and Technical Information of China (English)

    李鹏; 杨伟强; 孙杰

    2014-01-01

    采用加热处理、超声波处理和微波处理对可食性花生分离蛋白成膜液进行处理,观察不同处理对所制得的蛋白膜的机械性能、阻湿性能和透光性能的影响。结果表明:采用75℃热处理30 min、功率1000 W 超声波处理3 min 和功率500 W 微波处理2 min,都能够显著增加膜的抗拉强度和透光性;通过热变性处理和超声波处理能够提高膜的阻湿性能,而微波处理对膜的阻湿性能影响较小。%The peanut protein isolated film was treated by physical treatments including heating,ultrason-ic and microwave to observe their effects on mechanical strength,moisture barrier property and light transmission property.The results showed that the tensile strength and light transmission of the films were increased significantly by the treatments of heating for 30 min at 75 ℃,or ultrasound with the output power 1 000 W for 3 min or microwave with the output power 500 W for 2 min.The moisture barrier property of the films increased after heat denaturation and ultrasonic treatment,while microwave treatment had a little influence on it.

  3. Study about papaya (Carica papaya L.) conservation submitted to a combined treatment of irradiation and an edible film of quitosan; Estudo do tratamento combinado de radiacao ionizante e cobertura de quitosana em mamao papaia (Carica papaya L.)

    Energy Technology Data Exchange (ETDEWEB)

    Camargo, Rita Junqueira de

    2004-07-01

    In this research, on a first stage the effect of two treatments were studied: thermal, and a chitosan edible coating, combined with four different irradiation doses: 0,00 kGy, 0,50 kGy, 0,75 kGy and 1,00 kGy for effects in the ripening of papaya (Carica Papaya) cv. Golden. To evaluate the influence of these two factors in the physical-chemical characteristics of the fruit during ripening, analysis on color, both skin and pulp, firmness, soluble solids, pH and titrable acidity were performed. The incidence of fungi in fruit skin was also analyzed. The fruits were first maintained at 10 deg C chamber for fifteen days to simulate maritime transportation to the importer country and then transferred to a 25 deg C chamber aiming simulation of the commercialization conditions. From this first step, the conclusion was that chitosan in the concentration of 2% was not able to contain the fungi development and that it also influenced in a significant form the variable pH. A more expressive result was obtained for irradiation doses of 0,75 kGy and 1,00 kGy, as it was observed in the beginning the acceleration in ripening through the variables skin color and penetration energy of the fruit pulp. When storage temperature was changed to 25 deg C this situation inverted for these same variables and a two day delay was observed on the development of yellow color on the fruit skin and loss of pulp firmness. The variables titrable acidity, soluble solids and pulp color were not influenced by treatment or by irradiation. On a second stage, the fruits, in the same condition of the previous stage, were analyzed in relation of their mass and ripening stage using a ripening scale provided by the producer of the fruits for this experiment, as to evaluate the gradual development of fruit ripening according to the various treatments (chitosan 3%, thermal or control) and irradiation dose (0,00 kGy and 0,75 kGy). Confirming the results obtained in the first stage, the irradiation was able to

  4. Evaluation of Bioactivities and Phenolic Content of Selected Edible ...

    African Journals Online (AJOL)

    Evaluation of Bioactivities and Phenolic Content of Selected Edible Mushrooms in Malaysia. ... Tropical Journal of Pharmaceutical Research ... metal chelating, antibacterial and cytotoxic activities of five edible mushrooms in Malaysia.

  5. Nutritive value of Lepidoptara litoralia (edible caterpillar) found in ...

    African Journals Online (AJOL)

    Nutritive value of Lepidoptara litoralia (edible caterpillar) found in Jos Nigeria: ... The nutritional and economic potentials of the abundant edible caterpillars in the ... It is concluded that consumption of the caterpillars could add variety and ...

  6. Recent innovations in edible and/or biodegradable packaging materials.

    Science.gov (United States)

    Guilbert, S; Cuq, B; Gontard, N

    1997-01-01

    Certain newly discovered characteristics of natural biopolymers should make them a choice material to be used for different types of wrappings and films. Edible and/or biodegradable packagings produced from agricultural origin macromolecules provide a supplementary and sometimes essential means to control physiological, microbiological, and physicochemical changes in food products. This is accomplished (i) by controlling mass transfers between food product and ambient atmosphere or between components in heterogeneous food product, and (iii) by modifying and controlling food surface conditions (pH, level of specific functional agents, slow release of flavour compounds), it should be stressed that the material characteristics (polysaccharide, protein, or lipid, plasticized or not, chemically modified or not, used alone or in combination) and the fabrication procedures (casting of a film-forming solution, thermoforming) must be adapted to each specific food product and usage condition (relative humidity, temperature). Some potential uses of these materials (e.g. wrapping of various fabricated foods; protection of fruits and vegetables by control of maturation; protection of meat and fish; control of internal moisture transfer in pizzas), which are hinged on film properties (e.g. organoleptic, mechanical, gas and solute barrier) are described with examples.

  7. Trends in Edible Vegetable Oils Analysis. Part A. Determination of Different Components of Edible Oils - a Review

    National Research Council Canada - National Science Library

    Gromadzka, Justyna; Wardencki, Waldemar

    2011-01-01

    This review presents recent approaches applied to analysis of edible oils. In the last decade increasing attention has been paid to human diet concerning also edible oils and fats as a source of healthy energy...

  8. Review on Nutritive Value of Edible Insects

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    As an importam bio-resource, insect resources have not been put into full play as healthy food. Based on study and analysis, the nutritive value of edible insects was reviewed. The results showed that insects have rich protein (20%-70%), amino acid (30%-60%),fat (10%-50%),fatty acid, carbonhydrate (2%-10%), mineral elements, vitamins and other activated elements which are good for human 's health. As protein resources, the nutritive value of edible insects is as good as animal and plant resources. Insec...

  9. Monitoring of high refractive index edible oils using coated long period fiber grating sensors

    Science.gov (United States)

    Coelho, Luís.; Viegas, Diana; Santos, José Luís.; de Almeida, Jose Manuel M. M.

    2015-05-01

    Monitoring the quality of high refractive index edible oils is of great importance for the human health. Uncooked edible oils in general are healthy foodstuff, olive oil in particular, however, they are frequently used for baking and cooking. High quality edible oils are made from seeds, nuts or fruits by mechanical processes. Nevertheless, once the mechanical extraction is complete, up to 15% of the oil remains in oil pomace and in the mill wastewater, which can be extracted using organic solvents, often hexane. Optical fiber sensors based on long period fiber gratings (LPFG) have very low wavelength sensitivity when the surround refractive index is higher than the refractive index of the cladding. Titanium dioxide (TiO2) coated LPFG could lead to the realization of high sensitivity chemical sensor for the food industry. In this work LPFG coated with a TiO2 thin film were successfully used for to detect small levels of hexane diluted in edible oils and for real time monitoring the thermal deterioration of edible oils. For a TiO2 coating of 30 nm a wavelength sensitivity of 1361.7 nm/RIU (or 0.97 nm / % V/V) in the 1.4610-1.4670 refractive index range was achieved, corresponding to 0 to 12 % V/V of hexane in olive oil. A sensitivity higher than 638 nm/RIU at 225 ºC was calculated, in the 1.4670-1.4735 refractive index range with a detection limit of thermal deterioration of about 1 minute.

  10. Heterogeneous base catalysts for edible palm and non-edible Jatropha-based biodiesel production

    OpenAIRE

    Lee, Hwei Voon; Juan, Joon Ching; Binti Abdullah, Nurul Fitriyah; Nizah MF, Rabiah; Taufiq-Yap, Yun Hin

    2014-01-01

    Background Transesterification catalyzed by solid base catalyst is a brilliant technology for the noble process featuring the fast reaction under mild reacting condition in biodiesel production. Heterogeneous base catalysts are generally more reactive than solid acid catalysts which require extreme operating condition for high conversion and biodiesel yield. In the present study, synthesis of biodiesel was studied by using edible (palm) or non-edible (Jatropha) feedstock catalyzed by heteroge...

  11. Allspice, garlic and oregano plant essential oils in tomato films inactivate the foodborne pathogens, Escherichia coli O157:h7, Salmonella enterica and Listeria monocytogenes

    Science.gov (United States)

    Edible films containing plant essential oils arc gaining importance as potential antibacterial formulations to extend product shelf life and reduce risk of pathogen growth on food surfaces. An evaluation of both antimicrobial and physicochemical properties of edible films is important for applicatio...

  12. Allspice, garlic, and oregano plant essential oils in tomato films inactive the foodborne pathogens Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes

    Science.gov (United States)

    Edible films containing plant essential oils are gaining importance as potential antibacterial formulations to extend product shelf-life and reduce risk of pathogen growth on food surfaces. An evaluation of both antimicrobial and physicochemical properties of edible films is important for applicati...

  13. Insights on predominant edible bamboo shoot proteins

    African Journals Online (AJOL)

    hp pc

    nutritive value and health enhancing properties; making it a suitable candidate for food security. Quantitative ... data that edible bamboo species as healthy food and a rich source of protein. ..... loci impedes accurate phylogenetic inference of bamboo species ... (P < 0.05) they failed the FDR test at cut-off value ≤ 1%.

  14. Edible insects contributing to food security?

    NARCIS (Netherlands)

    Huis, van Arnold

    2015-01-01

    Because of growing demand for meat and declining availability of agricultural land, there is an urgent need to find alternative protein sources. Edible insects can be produced with less environmental impact than livestock. Insect meal can replace scarce fishmeal as feed ingredient, in particular

  15. Edible insects contributing to food security?

    NARCIS (Netherlands)

    Huis, van Arnold

    2015-01-01

    Because of growing demand for meat and declining availability of agricultural land, there is an urgent need to find alternative protein sources. Edible insects can be produced with less environmental impact than livestock. Insect meal can replace scarce fishmeal as feed ingredient, in particular

  16. The cancer preventive effects of edible mushrooms.

    Science.gov (United States)

    Xu, Tongtong; Beelman, Robert B; Lambert, Joshua D

    2012-12-01

    An increasing body of scientific literature suggests that dietary components may exert cancer preventive effects. Tea, soy, cruciferous vegetables and other foods have been investigated for their cancer preventive potential. Some non-edible mushrooms like Reishi (Ganoderma lucidum) have a history use, both alone and in conjunction with standard therapies, for the treatment of various diseases including cancer in some cultures. They have shown efficacy in a number of scientific studies. By comparison, the potential cancer preventive effects of edible mushrooms have been less well-studied. With similar content of putative effective anticancer compounds such as polysaccharides, proteoglycans, steroids, etc., one might predict that edible mushrooms would also demonstrate anticancer and cancer preventive activity. In this review, available data for five commonly-consumed edible mushrooms: button mushrooms (Agaricus bisporus), A. blazei, oyster mushrooms (Pleurotus ostreatus), shiitake mushrooms (Lentinus edodes), and maitake (Grifola frondosa) mushrooms is discussed. The results of animal model and human intervention studies, as well as supporting in vitro mechanistic studies are critically evaluated. Weaknesses in the current data and topics for future work are highlighted.

  17. Filler functionality in edible solid foams

    NARCIS (Netherlands)

    Sman, van der R.G.M.

    2016-01-01

    We review the functionality of particulate ingredients in edible brittle foams, such as expanded starchy snacks. In food science and industry there is not a complete awareness of the full functionality of these filler ingredients, which can be fibers, proteins, starch granules and whole grains. B

  18. Edible insects in China: Utilization and prospects.

    Science.gov (United States)

    Feng, Ying; Chen, Xiao-Ming; Zhao, Min; He, Zhao; Sun, Long; Wang, Cheng-Ye; Ding, Wei-Feng

    2017-02-22

    The use of edible insects has a long history in China, where they have been consumed for more than 2000 years. In general, the level of acceptance is high for the consumption of insects in China. Many studies on edible insects have been conducted in the last 20 years, and the scope of the research includes the culture of entomophagy and the identification, nutritional value, farming and breeding of edible insects, in addition to food production and safety. Currently, 324 species of insects from 11 orders are documented that are either edible or associated with entomophagy in China, which include the common edible species, some less commonly consumed species and some medicinal insects. However, only approximately 10 to 20 types of insects are regularly consumed. The nutritional values for 174 species are available in China, including edible, feed and medicinal species. Although the nutritional values vary among species, all the insects examined contain protein, fat, vitamins and minerals at levels that meet human nutritional requirements. Edible insects were, and continue to be, consumed by different ethnic groups in many parts of China. People directly consume insects or food products made from insects. The processing of products from insect protein powder, oil and chitin, and the development of healthcare foods has been studied in China. People also consume insects indirectly by eating livestock that were fed insects, which may be a more acceptable pathway to use insects in human diets. Although limited, the data on the food safety of insects indicate that insects are safe for food or feed. Incidences of allergic reactions after consuming silkworm pupae, cicadas and crickets have been reported in China. Insect farming is a unique breeding industry in rural China and is a source of income for local people. Insects are reared and bred for human food, medicine and animal feed using two approaches in China: the insects are either fully domesticated and reared

  19. Minor lipophilic compounds in edible insects

    Directory of Open Access Journals (Sweden)

    Monika Sabolová

    2016-07-01

    Full Text Available Contemporary society is faced with the question how to ensure suffiecient nutrition (quantity and quality for rapidly growing population. One solution can be consumption of edible insect, which can have very good nutritional value (dietary energy, protein, fatty acids, fibers, dietary minerals and vitamins composition. Some edible insects species, which contains a relatively large amount of fat, can have a potential to be a „good" (interesting, new source of minor lipophilic compounds such as sterols (cholesterol and phytosterols and tocopherols in our diet. For this reason, the objective of this work was to characterize the sterols and tocopherols composition of fat from larvae of edible insect Zophobas morio L. and Tenebrio mollitor L. Cholesterol and three phytosterols (campesterol, stigmasterol and β-sitosterol were reliably identified and quantified after hot saponification and derivatization by GC-MS. Other steroid compounds, including 5,6-trans-cholecalciferol were identified only according to the NIST library. Cholesterol was the predominant sterol in all analysed samples. Both types of larvae also contained high amount of phytosterols. Different region of origin had a no significant impact on sterols composition, while the effect of beetle genus was crucial. Tocopherols were analysed by reverse phase HPLC coupled with amperometric detection. Tocopherols content in mealworm larvae was lower than content in edible oils, but important from the nutritional point of view. Change of tocopherols composition was not observed during the storage under different conditions. Larvae of edible insect can be a potential good dietary source of cholesterol, but also vitamin D3 isomers, phytosterols and tocopherols.  

  20. Effect of cassava starch-based edible coating incorporated with lemongrass essential oil on the quality of papaya MJ9

    Science.gov (United States)

    Praseptiangga, D.; Utami, R.; Khasanah, L. U.; Evirananda, I. P.; Kawiji

    2017-02-01

    Edible films and coatings have emerged as an alternative packaging in food applications and have received much attention due to their advantages. The incorporation of essential oils in film matrices to give antimicrobial properties had been observed recently, and could be used as promising preservation technology. In this study, cassava starch-based edible coating incorporated with lemongrass essential oil (1%) was applied by spraying and dipping methods to preserve papaya MJ9 during storage at room temperature. The quality of papaya MJ9 was analyzed based on its physicochemical and microbiological properties. The addition of lemongrass essential oil (1%) significantly inhibited the microbial growth on papaya MJ9 by reducing the value of total yeast and mold as compared to the control. This study also showed that for parameters of weight loss, total soluble solid, vitamin C, and total titratable acid, papaya MJ9 with cassava starch-based edible coating incorporated with lemongrass essential oil (1%) had the lower values than control, however, they had the higher value than control on firmness parameter. These results indicate that cassava starch-based edible coating incorporated with lemongrass essential oil (1%) can be used as an alternative preservation for papaya MJ9.

  1. Cardiovascular effects of edible oils: a comparison between four popular edible oils.

    Science.gov (United States)

    Bester, D; Esterhuyse, A J; Truter, E J; van Rooyen, J

    2010-12-01

    Edible oils form an essential part of the modern diet. These oils play a role as an energy source, and provide the diet with many beneficial micronutrients. Although a popular conception may be that fat should be avoided, certain edible oils as a dietary supplement may play an important role in the improvement of cardiovascular health. CVD has become one of the leading causes of death worldwide. Dietary supplementation with different oils may have beneficial effects on cardiovascular health. While olive oil and sunflower-seed oil are known to reduce serum cholesterol, fish oil has become well known for reducing potentially fatal cardiac arrhythmias. Recently, red palm oil research has shown beneficial effects on cardiac recovery from ischaemia-reperfusion injury. It is clear that dietary supplementation with edible oils may play a vital role in reducing the mortality rate due to heart disease. The specific benefits and disadvantages of these oils should, however, be explored in greater depth. The present review will attempt to identify the benefits and shortcomings of four popular edible oils, namely olive oil, sunflower-seed oil, fish oil and palm oil. Additionally the present review will aim to reveal potential areas of research which could further enhance our understanding of the effects of edible oils on cardiovascular health.

  2. Edible Earth and Space Science Activities

    Science.gov (United States)

    Lubowich, D.; Shupla, C.

    2014-07-01

    In this workshop we describe using Earth and Space Science demonstrations with edible ingredients to increase student interest. We show how to use chocolate, candy, cookies, popcorn, bagels, pastries, Pringles, marshmallows, whipped cream, and Starburst candy for activities such as: plate tectonics, the interior structure of the Earth and Mars, radioactivity/radioactive dating of rocks and stars, formation of the planets, lunar phases, convection, comets, black holes, curvature of space, dark energy, and the expansion of the Universe. In addition to creating an experience that will help students remember specific concepts, edible activities can be used as a formative assessment, providing students with the opportunity to create something that demonstrates their understanding of the model. The students often eat the demonstrations. These demonstrations are an effective teaching tool for all ages, and can be adapted for cultural, culinary, and ethnic differences among the students.

  3. Edible vaccines: Current status and future

    Directory of Open Access Journals (Sweden)

    Lal P

    2007-01-01

    Full Text Available Edible vaccines hold great promise as a cost-effective, easy-to-administer, easy-to-store, fail-safe and socioculturally readily acceptable vaccine delivery system, especially for the poor developing countries. It involves introduction of selected desired genes into plants and then inducing these altered plants to manufacture the encoded proteins. Introduced as a concept about a decade ago, it has become a reality today. A variety of delivery systems have been developed. Initially thought to be useful only for preventing infectious diseases, it has also found application in prevention of autoimmune diseases, birth control, cancer therapy, etc. Edible vaccines are currently being developed for a number of human and animal diseases. There is growing acceptance of transgenic crops in both industrial and developing countries. Resistance to genetically modified foods may affect the future of edible vaccines. They have passed the major hurdles in the path of an emerging vaccine technology. Various technical obstacles, regulatory and non-scientific challenges, though all seem surmountable, need to be overcome. This review attempts to discuss the current status and future of this new preventive modality.

  4. The development of the edible cricket industry in Thailand

    DEFF Research Database (Denmark)

    Halloran, Afton Marina Szasz; Roos, Nanna; Flore, Roberto

    2016-01-01

    Since cricket farming was introduced in Thailand in 1997, domestic, regional and international interest in the edible cricket industry has increased. This study aims to identify emerging themes related the development of the edible cricket industry over the past decades. It also discusses additio...... opportunities and threats to the industry. Considering the edible cricket industry as a part of the rural entrepreneurship and development policy discourse may be beneficial to sustainable development....

  5. Edible flowers — antioxidant activity and impact on cell viability

    National Research Council Canada - National Science Library

    Kucekova, Zdenka; Mlcek, Jiri; Humpolicek, Petr; Rop, Otakar

    2013-01-01

    The phenolic compound composition, antioxidant activity and impact on cell viability of edible flower extracts of Allium schoenoprasum; Bellis perennis; Cichorium intybus; Rumex acetosa; Salvia pratensis; Sambucus nigra...

  6. Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.

    Science.gov (United States)

    Arocas, A; Sanz, T; Salvador, A; Varela, P; Fiszman, S M

    2010-03-01

    The effect of 5 types of starch (rice, potato, waxy corn, corn, and modified waxy corn) on the sensory properties of white sauces was studied. A comparative study was also made of variations resulting from freezing/thawing and effect of replacing 0.15% starch with 2 nonstarchy hydrocolloids, xanthan gum (XG), or locust bean gum (LBG) in samples to be frozen. The sensory properties were studied through descriptive analysis by a panel of 10 trained judges. Principal components analysis and cluster analysis were used to group each of the samples according to the scores for consistency, resilience, graininess, thickness, heterogeneity, creaminess, and mouth coating, the sensory attributes which were chosen to define the sauces under study. Significant differences were found between the different starches employed: the rice and modified starches presented similar behavior to each other, as did the potato starch and corn starch, while the waxy starch sauce stood apart from the rest because of its resilience. The freeze/thaw cycle had the greatest effect on the corn-starch sauce, increasing its graininess and heterogeneity values owing to retrogradation. Adding XG or LBG to the sauces subjected to a period of freezing/thawing did not have a significant effect on the sensory attributes of the reheated sauces made with rice, potato, or waxy or modified starch, but lower graininess and heterogeneity values were observed in the sauce made with corn starch.

  7. Silk Fibroin as Edible Coating for Perishable Food Preservation

    Science.gov (United States)

    Marelli, B.; Brenckle, M. A.; Kaplan, D. L.; Omenetto, F. G.

    2016-05-01

    The regeneration of structural biopolymers into micelles or nanoparticles suspended in water has enabled the design of new materials with unique and compelling properties that can serve at the interface between the biotic and the abiotic worlds. In this study, we leveraged silk fibroin quintessential properties (i.e. polymorphism, conformability and hydrophobicity) to design a water-based protein suspension that self-assembles on the surface of food upon dip coating. The water-based post-processing control of the protein polymorphism enables the modulation of the diffusion of gases through the silk fibroin thin membranes (e.g. O2 and CO2 diffusion, water vapour permeability), which is a key parameter to manage food freshness. In particular, an increased beta-sheet content corresponds to a reduction in oxygen diffusion through silk fibroin thin films. By using the dip coating of strawberries and bananas as proof of principle, we have shown that the formation of micrometre-thin silk fibroin membranes around the fruits helps the management of postharvest physiology of the fruits. Thus, silk fibroin coatings enhance fruits’ shelf life at room conditions by reducing cell respiration rate and water evaporation. The water-based processing and edible nature of silk fibroin makes this approach a promising alternative for food preservation with a naturally derived material.

  8. Effect of different hydrocolloid on the quality of processed cream cheese%不同亲水胶体对再制奶油奶酪品质的影响

    Institute of Scientific and Technical Information of China (English)

    莫蓓红; 吴润博; 郑远荣; 刘振民

    2013-01-01

    The effect of different hydrocolloid such as locust bean gum,carrageenan,sodium alginate,guar gum and xanthan gum on the quality of processed cream cheese made by cheddar cheese and directly acidified by acidulant was studied in order to find out the best hydrocolloid solution for the system.Hydrocolloid has significant impact on all the parameters of processed cream cheese,especially on the water binding capacity and oil binding capacity.Hydrocolloid without gelling can provide better product than gel-forming hydrocolloid.Xanthan gum Locus and bean gum are both good hydrocolloid for processed cream cheese and it is better to use them separately.%通过研究刺槐豆胶、卡拉胶、海藻酸钠、瓜尔豆胶和黄原胶5种不同亲水胶体对以切达奶酪为原料,直接酸化法得到的再制奶油奶酪品质的影响,来选择较佳的亲水胶体方案.实验结果表明,亲水胶体对样品各方面的性质影响显著,对持水性和持油性的影响尤为明显.本体系适用不凝胶的亲水胶体.黄原胶和刺槐豆胶是最佳的选择,并建议2种胶体单独使用.

  9. Less known edible fruit - yielding plants of nilgiris.

    Science.gov (United States)

    Nayagam, M C; Pushparaj, M S; Rajan, S

    1993-01-01

    The present paper is concerned with 27 species belonging to 22 generate and 18 families, which yield wild edible fruits. They are arranged in alphabetical order followed by their local names and habit. An attempt has been also made to indicate the nutritive values of edible portions on the basis of documented literature. Brief illustration is furnished wherever necessary.

  10. Notes on some Edible wild plants found in the Kalahari

    Directory of Open Access Journals (Sweden)

    M.E. Keith

    1975-07-01

    Full Text Available Limited work done on edible, indigenous plants to date, mainly concerns seasonal species. To develop a more reliable guide on food-plant sources for survival conditions in the field, a study directed at a survey of non-seasonal plants is conducted in the Kalahari. Descriptions of six edible non-seasonal plants for the Kalahari are given.

  11. Oxytetracyclineresidues in Edible Tissues of Cattle Slaughtered in ...

    African Journals Online (AJOL)

    user

    Meat and other edible tissues from slaughtered cattle from Akure metropolitan abattoir from ... in meat and other edible livestock products should be established in the country to ensure food safety. ... been any documented report of oxytetracycline residue analysis in beef using HPLC from Nigeria. This study was therefore ...

  12. Recent developments on umami ingredients of edible mushrooms: A review

    Science.gov (United States)

    Umami is a pleasant savory taste which has been attributed mainly to the presence of MSG-like amino acids and flavor 5’- nucleotides and widely used in food industry. Edible mushrooms have a peculiar umami taste. The umami taste makes the edible mushrooms palatable and adaptable in most food prepara...

  13. Wild edible plant knowledge, distribution and transmission

    DEFF Research Database (Denmark)

    Turreira Garcia, Nerea; Theilade, Ida; Meilby, Henrik

    2015-01-01

    Background: Knowledge about wild edible plants (WEPs) has a high direct-use value. Yet, little is known about factors shaping the distribution and transfer of knowledge of WEPs at global level and there is concern that use of and knowledge about WEPs is decreasing. This study aimed to investigate...... knowledge was more homogeneously distributed, key informants recognising 23 plants on average and the rest of the population 17. Theoretical and practical knowledge increased with age, the latter decreasing in the late phases of life. Knowledge about WEPs was transmitted through relatives in 76...

  14. New Development Trend of Edible Fungus Industry in China

    Institute of Scientific and Technical Information of China (English)

    2012-01-01

    We elaborate support system of edible fungus industry from outlook on ecological economic development, legislation and standardization of variety approval, multiple-function innovation platform of industrial development research, and perfect talent cultivation and education system. Besides, we analyze the development trend of edible fungus industry from competitive advantages, position and role in national food security, industrial development trend driven by internal demand, diversified industrial development model, division of labor within the industry, and expansion of industrial chain. Then, from the point of zoning and planning of edible fungus industry, we put forward suggestions that it should start from modern industrial system and take the industrial cluster development and optimization as guidance. In addition, we present technical innovation direction of industrial development. It is proposed to strengthen propaganda, build industrial cultural atmosphere, and expand social cognition degree of edible fungus industry to promote its redevelopment. Finally, it is expected to promote international influence of edible fungus industry through experts appealing for policy support.

  15. Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.

    Directory of Open Access Journals (Sweden)

    Tatiana Bojňanská

    2016-01-01

    Full Text Available The paper presents the results of the evaluation of the effect of additives on the rheological properties of composite flour made of wheat flour in the amount of 70% and spelt flour at 30%. As additives guar gum (0.5% by weight of flour and xanthan gum (0.16% by weight of flour were used. Properties of produced control dough and doughs with hydrocolloids were evaluated by means of rheological appliances by Farinograph, Extenzograph, Amylograph and Rheofermentometer. Based on the observed results it can be concluded that the addition of xanthan gum has a positive effect on increasing of farinographic water absorption capacity, extension of dough development time and dough stability and generally positively affected farinographic properties. The addition of guar gum has improved especially extensographic properties as extensographic energy and extensographic resistance. Based on amylographic evaluation of control doughs and doughs with additives it can be stated that in the dough with guar gum the amylographic maximum has slightly increased. Hydrocolloid guar gum contributed to an increased retention capacity of dough observed. Based on our measurements we can indicate that addition of guar and xanthan gum contributed to an increased rheological quality of doughs prepared with addition of flour from spelt wheat. With reference to the baking experiment it was found that the use of hydrocolloids has a positive effect on the improvement of the baking properties, in particular larger volume, specific volume, and the volume yield of the dough with the addition of guar and xanthan gum compared to the control. Our results showed that aditives significantly influenced rheological qualities of dough and a baking quality of products. These findings thus allow optimizing the recipe in order to increase the technological quality of leavened bakery products.

  16. Effect of disinfection of irreversible hydrocolloid impression materials with 1% sodium hypochlorite on surface roughness and dimensional accuracy of dental stone casts

    Directory of Open Access Journals (Sweden)

    Andressa Rodrigues Dorner

    2014-01-01

    Full Text Available Aim: The aim of this study was to evaluate the effect of disinfection of commercially available irreversible hydrocolloid impression materials with 1% sodium hypochlorite on the surface roughness and dimensional accuracy of dies produced using type IV dental stone. Materials and Methods: Four different brands of irreversible hydrocolloid impression materials were used as follows: Jeltrate Plus without disinfection (GJ, Jeltrate Plus with disinfection (GJD, Hydrogum without disinfection (GH, Hidrogun with disinfection (GHD, Hidrogum 5 Days without disinfection (GH5, Hidrogum 5 Days with disinfection (GH5D, Cavex without disinfection (GC, and Cavex with disinfection (GCD. A total of 80 dies were poured using type IV dental stone and their mean surface roughness was evaluated using rugosimeter (Mitutoyo SJ-400. To conduct the dimensional alteration analysis, type IV dental stone casts were obtained from a matrix made of chemically-activated resin. They were analyzed in a coordinate-measuring machine (Brown and Sharpe. Statistics Analysis: Numerical data were analyzed using analysis of variance (ANOVA with Tukey′s post hoc test at 5% confi dence interval. Results: Hidrogun 5 Days and Cavex showed the least surface roughness value even after 5 days. There were no significant differences in the dimensional alteration of Jeltrate (GJ and GJD and Hidrogum (GH and GHD in relation to the "new brands" Hidrogum 5 (GH5 and GH5D and Cavex (GC and GCD, even after 5 days of storage. Conclusion: Considering the results obtained, it can be concluded that there was a roughness increase in the die stones poured from irreversible hydrocolloids disinfected with sodium hypochlorite.

  17. Polysaccharide based edible coating on sapota fruit

    Science.gov (United States)

    Menezes, Joslin; Athmaselvi, K. A.

    2016-10-01

    Sapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4±1°C). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits.

  18. Tylosin depletion in edible tissues of turkeys.

    Science.gov (United States)

    Montesissa, C; De Liguoro, M; Santi, A; Capolongo, F; Biancotto, G

    1999-10-01

    The depletion of tylosin residues in edible turkey tissues was followed after 3 days of administration of tylosin tartrate at 500 mg l-1 in drinking water, to 30 turkeys. Immediately after the end of the treatment (day 0) and at day 1, 3, 5 and 10 of withdrawal, six turkeys (three males and three females) per time were sacrificed and samples of edible tissues were collected. Tissue homogenates were extracted, purified and analysed by HPLC according to a method previously published for the analysis of tylosin residues in pig tissues. In all tissues, tylosin residues were already below the detection limits of 50 micrograms kg-1 at time zero. However, in several samples of tissues (skin + fat, liver, kidney, muscle), from the six turkeys sacrificed at that time, one peak corresponding to an unknown tylosin equivalent was detected at measurable concentrations. The identification of this unknown compound was performed by LC-MS/MS analysis of the extracts from incurred samples. The mass fragmentation of the compound was consistent with the structure of tylosin D (the alcoholic derivative of tylosin A), the major metabolite of tylosin previously recovered and identified in tissues and/or excreta from treated chickens, cattle and pigs.

  19. An edible gintonin preparation from ginseng.

    Science.gov (United States)

    Choi, Sun-Hye; Shin, Tae-Joon; Lee, Byung-Hwan; Hwang, Sung Hee; Kang, Jiyeon; Kim, Hyun-Joong; Park, Chan-Woo; Nah, Seung-Yeol

    2011-11-01

    Ginseng, the root of Panax ginseng, is one of the oldest herbal medicines. It has a variety of physiological and pharmacological effects. Recently, we isolated a subset of glycolipoproteins that we designated gintonin, and demonstrated that it induced transient change in intracellular calcium concentration ([Ca(2+)]i) in cells via G-protein-coupled receptor signaling pathway(s). The previous method for gintonin isolation included multiple steps using methanol, butanol, and other organic solvents. In the present study, we developed a much simple method for the preparation of gintonin from ginseng root using 80% ethanol extraction. The extracted fraction was designated edible gintonin. This method produced a high yield of gintonin (0.20%). The chemical characteristics of gintonin such as molecular weight and the composition of the extract product were almost identical as the gintonin prepared using the previous extraction regimen involving various organic solvents. We also examined the physiological effects of edible gintonin on endogenous Ca(2+)-activated Cl(-) channel activity of Xenopus oocytes. The 50% effective dose was 1.03±0.3 μg/mL. Finally, since gintonin preparation through ethanol extraction is easily reproducible, gintonin could be commercially applied for ginseng-derived functional health food and/or drug following the confirmations of in vitro and in vivo physiological and pharmacological effects of gintonin.

  20. Heavy metals bioaccumulation by edible saprophytic mushrooms

    Directory of Open Access Journals (Sweden)

    Ivan ŠIRIĆ

    2016-09-01

    Full Text Available The aim of this study was to determine the concentration of heavy metals Fe, Zn, Cu, Ni, Pb i Cd in certain edible species of saprophytic fungi and the substrate on three area of sampling, and to assess the role of individual species as biological indicators of environmental pollution. In this study were used three species of wild edible mushrooms (Agaricus macroarpus Bohus, Clitocybe inversa (Scop. ex Fr. Pat. and Macrolepiota procera (Scop. ex Fr. Sing.,. Completely developed and mature fruiting bodies were collected at random selection in localities of Trakošćan, Jaska and Petrova gora. At the same time, the substrate soil samples were collected from the upper horizon (0-10. Determination of heavy metals in mushrooms and the substrate soil were carried out by X-ray Fluorescence Spectrometry. The data obtained were analysed by means of the statistical program SAS V9.2. Significant differences were found in the concentrations of Fe, Zn, Cu, Ni, Pb and Cd between analysed species of mushrooms and localities of sampling (P 1. The consumption of investigated mushrooms poses no toxicological risk to human health due to low concentrations analysed metals.

  1. A randomized clinical trial comparing hydrocolloid, phenytoin and simple dressings for the treatment of pressure ulcers [ISRCTN33429693

    Directory of Open Access Journals (Sweden)

    Khedmat Hossein

    2004-12-01

    Full Text Available Abstract Background Pressure sores are important and common complications of spinal cord injury. Many preventive and therapeutic approaches have been tried and new trials are evolving. One relatively recent method is application of a hydrocolloid dressing (HD. In this study we compared the therapeutic effects of HD on pressure ulcer healing with two other topical applications, phenytoin cream (PC and simple dressing (SD. Methods Ninety-one stage I and stage II pressure ulcers of 83 paraplegic male victims of the Iran-Iraq war were randomly allocated to three treatment groups. Mean age and weight of the participants were 36.64 ± 6.04 years and 61.12 ± 5.08 kg, respectively. All the patients were managed in long term care units or in their homes for 8 weeks by a team of general practitioners and nurses, and the ulcer status was recorded as "Complete healing", "Partial healing", "Without improvement" and "Worsening". Results Complete healing of ulcers, regardless of location and stage, was better in the HD group than the PC [23/31(74.19% vs 12/30(40%; difference: 34.19%, 95% CI = 10.85–57.52, (P 0.05]. We performed a second analysis considering only one ulcer per patient (i.e. 83 ulcers in 83 patients. This "per patient" analysis showed that complete ulcer healing in the HD group was better than in the PC [20/28(71.4% vs 11/28 (39.3%; difference: 32.1%, 95% CI = 7.4–56.7, (P Conclusion We deduced that HD is the most effective method investigated for treating stage I and II pressure ulcers in young paraplegic men.

  2. Filmes e coberturas comestíveis compostas à base de amidos nativos e gelatina na conservação e aceitação sensorial de uvas Crimson Films and edible coatings based on native starches and gelatin in the conservation and sensory acceptance of Crimson gra

    Directory of Open Access Journals (Sweden)

    Farayde Matta Fakhouri

    2007-06-01

    Full Text Available Filmes compostos de gelatina com amidos nativos de trigo, sorgo, batata e arroz foram produzidos separadamente e caracterizados quanto às propriedades físico-químicas (solubilidade em água e barreira ao vapor de água, físicas (espessura e opacidade e mecânicas (resistência à tração e porcentagem de elongação na ruptura. As mesmas soluções filmogênicas foram preparadas e aplicadas em uvas Crimson para avaliação sensorial e acompanhamento da perda de massa durante 22 dias. As coberturas de sorgo e arroz foram as mais eficientes na extensão da vida útil (aumento de 10 dias. Entretanto, em relação aos atributos sensoriais, as uvas com cobertura de arroz não diferiram estatisticamente do controle, que apresentou as menores notas para os parâmetros de aparência global e intenção de compra. O filme de sorgo apresentou uma permeabilidade ao vapor de água de 5,40 g.mm.m-2.d.kPa, resistência à tração de 85,89 MPa, elongação de 6,61% e opacidade de 40%. Mesmo não apresentando os melhores valores de caracterização, como filme, tornou-se a melhor opção como cobertura. Na avaliação sensorial, as uvas cobertas obtiveram aceitação igual ou maior que o controle quanto à aparência global, brilho, cor e intenção de compra. Na degustação das uvas, nenhuma das coberturas exerceu influência significativa no aroma, sabor e textura, sendo aceitas pelo consumidor em todos os parâmetros.Films based on gelatin and native starches from wheat, sorghum, potato and rice were produced separately and characterized as to their physical-chemical (water solubility and water vapor permeability, physical (thickness and opacity and mechanical (resistance to traction and percentage elongation at rupture properties. The same solutions were prepared and applied to Crimson grapes for sensory evaluation and determination of weight loss over 22 days. The sorghum and rice coatings were the most efficient in their extending shelf life (a ten

  3. Tasty THC: Promises and Challenges of Cannabis Edibles

    Science.gov (United States)

    Barrus, Daniel G.; Capogrossi, Kristen L.; Cates, Sheryl C.; Gourdet, Camille K.; Peiper, Nicholas C.; Novak, Scott P.; Lefever, Timothy W.; Wiley, Jenny L.

    2016-01-01

    Food products containing cannabis extract (edibles) have emerged as a popular and lucrative facet of the legalized market for both recreational and medicinal cannabis. The many formulations of cannabis extracts used in edibles present a unique regulatory challenge for policy makers. Though edibles are often considered a safe, discreet, and effective means of attaining the therapeutic and/or intoxicating effects of cannabis without exposure to the potentially harmful risks of cannabis smoking, little research has evaluated how ingestion differs from other methods of cannabis administration in terms of therapeutic efficacy, subjective effects, and safety. The most prominent difference between ingestion and inhalation of cannabis extracts is the delayed onset of drug effect with ingestion. Consumers often do not understand this aspect of edible use and may consume a greater than intended amount of drug before the drug has taken effect, often resulting in profoundly adverse effects. Written for the educated layperson and for policy makers, this paper explores the current state of research regarding edibles, highlighting the promises and challenges that edibles present to both users and policy makers, and describes the approaches that four states in which recreational cannabis use is legal have taken regarding regulating edibles. PMID:28127591

  4. Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage).

    Science.gov (United States)

    Chattong, Utaiwan; Apichartsrangkoon, Arunee; Bell, Alan E

    2007-07-01

    "Yor" is a traditional sausage like product widely consumed in Thailand. Its textures are usually set by steaming, in this experiment ultra-high pressure was used to modify the product. Three types of hydrocolloid; carboxymethylcellulose (CMC), locust bean gum (LBG) and xanthan gum, were added to minced ostrich meat batter at concentration of 0-1% and subjected to high pressure 600MPa, 50°C, 40min. The treated samples were analysed for storage (G') and loss (G″) moduli by dynamic oscillatory testing as well as creep compliance for control stress measurement. Their microstructures using confocal microscopy were also examined. Hydrocolloid addition caused a significant (Pgel network formation but appears to function as surfactant materials during the initial mixing stage as shown by the microstructure. Confocal microscopy suggested that the size of the fat droplets decreased with gum addition. The fat droplets were smallest on the addition of xanthan gum and increased in the order CMC, LBG and no added gum, respectively. Creep parameters of ostrich yors with four levels of xanthan gum addition (0.50%, 0.75%, 1.00% and 1.25%) showed an increase in the instantaneous compliance (J(0)), the retarded compliance (J(1)) and retardation time (λ(1)) but a decrease in the viscosity (η(0)) with increasing levels of addition. The results also suggested that the larger deformations used during creep testing might be more helpful in assessing the mechanical properties of the product than the small deformations used in oscillatory rheology.

  5. Effect of several hydrocolloids on foaming characteristics of egg albumen%亲水胶体对鸡蛋清起泡性的影响

    Institute of Scientific and Technical Information of China (English)

    王宁; 郑泽慧; 滕月斐; 梁建芬

    2012-01-01

    Hydrocolloid plays an important role in improving food quality. Effects of addition amounts of five kinds of hydrocolloids, including xanthan gum, sodium alginate, sodium carboxymethyl cellulose (CMC), guar gum and chitosan on foaming characteristics and foam stability of egg albumen were studied. The results showed that, compared with control, addition of CMC or guar gum will increase the biggest volume of foam, while sodium carboxymethyl cellulose decreased it, effect of xanthan gum significantly depend on its addition amount and addition of chitosan had no effect on biggest volume of foam. Addition of some hydrocolloids in egg albumen could shorten the time to the biggest volume of foam. Ant the order of efficiency of several hydrocolloids from higher to lower was guar gum, CMC, chitosan, xanthan gum, sodium alginate. Foam stability was also significantly increased when adding hydrocolloids.%亲水胶体在许多食品的制作过程中都起到重要的提升产品品质的作用。研究分析了黄原胶、海藻酸钠、羧甲基纤维素(CMC)、瓜尔豆胶和壳聚糖等几种亲水胶体的不同添加量对鸡蛋清的打擦度、起泡性及泡沫稳定性的影响。结果表明亲水胶体添加CMC、瓜尔豆胶可明显增加蛋清的打擦度,添加海藻酸钠则降低蛋清的打擦度,而黄原胶的添加对蛋清打擦度的影响则受到不同的添加量分别出现打擦度增加和降低的不同结果,壳聚糖的添加对蛋清的打擦度影响不大。研究过程也发现,蛋清中添加黄原胶、CMC、瓜尔豆胶和壳聚糖后,泡沫达到最大体积的时间比对照组明显缩短,蛋清起泡效率提高。几种胶体的添加增加蛋清打擦度由大到小顺序为:瓜尔胶〉CMC〉壳聚糖≈对照(无添加)〉黄原胶〉海藻酸钠。添加亲水胶体可以增强鸡蛋清的泡沫稳定性。

  6. Process optimization of soy protein isolate-based edible films containing nanocrystalline cellulose from sunflower seed hull and chitosan%葵花籽壳纳米纤维素/壳聚糖/大豆分离蛋白可食膜制备工艺优化

    Institute of Scientific and Technical Information of China (English)

    陈珊珊; 陶宏江; 王亚静; 马中苏

    2016-01-01

    为了研究具有良好性能的可食膜及其制备方法,该文以大豆分离蛋白(soy protein isolate,SPI)为成膜基材,向其中添加葵花籽壳纳米纤维素(nano-crystalline cellulose,NCC)和壳聚糖(chitosan,CS)制备得到共混可食膜。通过研究成膜材料配比、pH值和丙三醇质量浓度对可食膜抗拉强度(tensile strength,TS)、断裂伸长率(elongarion,E)、水蒸气透过系数(water vapor permeability,WVP)和氧气透过率(oxygen permeability,OP)的影响,以可食膜综合性能为响应值,各因素为自变量,利用响应面法对工艺参数进行优化,并建立了二次多项式回归模型,通过对模型的分析得到各因素对可食膜性能综合分影响的大小顺序为pH值>成膜材料配比>丙三醇质量浓度。结果表明:成膜材料质量比NCC:CS:SPI为1.25:0.75:2,pH值为3.59,丙三醇质量浓度为0.02 g/mL时,可食膜性能(抗拉强度、断裂伸长率、水蒸气透过系数和氧气透过率)的综合分达到最高为0.63。红外和扫描电镜结果表明成膜材料间具有良好的相容性。研究结果可为可食膜的生产应用提供参考。%Nano-crystalline cellulose (NCC), chitosan (CS) and soy protein isolate (SPI) are all economic renewable products. Due to their degradability, high safety and special nutritious and healthcare function, they are ideal raw materials to prepare edible membranes. NCC boasts the advantages of high crystallinity, high strength, high specific surface area, environmental-friendliness and low cost. Their molecular structure contains a large amount of –OH. When mixed with the other natural macromolecules, they might easily form intermolecular and intramolecular hydrogen bonds to contribute to the stability of the structure of blended materials. The NCC adopted by the paper comes from the sunflower seeds hull, a kind of industrial production waste. The CS boasts

  7. Edible bird's nest: food or medicine?

    Science.gov (United States)

    Wong, Rebecca S Y

    2013-09-01

    Edible bird's nest (EBN) is derived from the saliva of certain types of swiftlets. It is consumed in many parts of the world for its nutritional and medicinal values. Although many claims have been made on the therapeutic and health-promoting effects of EBN, scientific documentations regarding these effects are very limited in published literature. It is not until recently that the biological effects of EBN are being investigated and evidence-based studies are being conducted. Several studies have found that EBN may enhance cell proliferation and differentiation and various beneficial effects have been reported in vitro as well as in vivo. While these studies point towards the potential use of EBN in the treatment or even prevention of several diseases, the mechanisms of action of EBN remain largely unknown and more explorations are needed. This review is one of the very few scientific reviews on EBN which focuses on recent evidence-based discoveries.

  8. Calorimetry for Fast Authentication of Edible Oils

    Science.gov (United States)

    Angiuli, Marco; Bussolino, Gian Carlo; Ferrari, Carlo; Matteoli, Enrico; Righetti, Maria Cristina; Salvetti, Giuseppe; Tombari, Elpidio

    2009-06-01

    There are little data in the literature on how to authenticate edible oils through calorimetry techniques. However, oil melting curves can be used to represent correlations between calorimetric results and oil quality. A calorimetric method has been developed for studying the solid-liquid phase transitions of olive oil and seed oils, in which melting peak behavior is correlated to the type, quality, and composition of the oil. Good reproducible thermograms were obtained by defining precise protocols for use in testing, which take into account the specific characteristics of a particular oil. This approach does not replace classical analytical methods; nevertheless, it is believed that calorimetric tests could be a useful preliminary stage for quality testing. The calorimetric technique allows the detection of the adulterant (seed oils or refined olive oil), oil origin, and possible photo-oxidation degradation processes, before more complex and expensive procedures and analyses are applied.

  9. Edible Macrofungi of Çorum Province

    Directory of Open Access Journals (Sweden)

    Sinan Alkan

    2016-03-01

    Full Text Available According to the scientists, the world's population by 2050 is estimated to exceed 9 billion, in order to meet the nutritional needs of people, it is expected that in the future to need more food production than today. Therefore in the world, food organizations, institutions and communities various action plans provide in the reports published. In these plans, diversification of the production, fast, quick and easy way to produce food, less harmful farming practices to the nature and the environment, and etc. topics are included. In line these plans with last years, the greater the number of species used as food and with ease of cultivation, mushrooms and mushroom cultivations are gaining importance. For this purpose, the determination of the diversity of edible mushrooms in nature and investigation that how can be taken to culture, it will also provide support to the production of different species of mushrooms. In the field studies performed between 2011 and 2013, after taking pictures on their habitats mushroom samples, collected within the Çorum province limits, were brought to the laboratory wrapped in aluminum foil properly. After measuring and studying on special structures under a microscope in the laboratory, they were identified according to the literature. Fungarium tag were prepared for identified mushrooms. These mushrooms, made into the Fungarium materials, were stored in Fungarium of the Directorate of Mushroom Application and Research Centre of Selçuk University. In conclusion, according to the literature four taxa belong to Ascomycota and 52 taxa belong to Basidiomycota, in totally of 56 taxa were found to be edible feature. These 56 taxa were represented by two divisio, four ordo and 14 families. The localities of identified species in the provincial boundaries are given. The names of species known among people with ethno mycological research, done during field studies, also were detected.

  10. Anti-angiogenic property of edible berries.

    Science.gov (United States)

    Roy, Sashwati; Khanna, Savita; Alessio, Helaine M; Vider, Jelena; Bagchi, Debasis; Bagchi, Manashi; Sen, Chandan K

    2002-09-01

    Recent studies show that edible berries may have potent chemopreventive properties. Anti-angiogenic approaches to prevent and treat cancer represent a priority area in investigative tumor biology. Vascular endothelial growth factor (VEGF) plays a crucial role for the vascularization of tumors. The vasculature in adult skin remains normally quiescent. However, skin retains the capacity for brisk initiation of angiogenesis during inflammatory skin diseases such as psoriasis and skin cancers. We sought to test the effects of multiple berry extracts on inducible VEGF expression by human HaCaT keratinocytes. Six berry extracts (wild blueberry, bilberry, cranberry, elderberry, raspberry seed, and strawberry) and a grape seed proanthocyanidin extract (GSPE) were studied. The extracts and uptake of their constituents by HaCaT were studied using a multi-channel HPLC-CoulArray approach. Antioxidant activity of the extracts was determined by ORAC. Cranberry, elderberry and raspberry seed samples were observed to possess comparable ORAC values. The antioxidant capacity of these samples was significantly lower than that of the other samples studied. The ORAC values of strawberry powder and GSPE were higher than cranberry, elderberry or raspberry seed but significantly lower than the other samples studied. Wild bilberry and blueberry extracts possessed the highest ORAC values. Each of the berry samples studied significantly inhibited both H2O2 as well as TNF alpha induced VEGF expression by the human keratinocytes. This effect was not shared by other antioxidants such as alpha-tocopherol or GSPE but was commonly shared by pure flavonoids. Matrigel assay using human dermal microvascular endothelial cells showed that edible berries impair angiogenesis.

  11. Consumers' salient beliefs regarding foods from edible insects in ...

    African Journals Online (AJOL)

    ... foods from edible insects in Kenya: a qualitative study using concepts from the ... regarding consumer - psychographic characteristics including their attitudes, ... script was coded using the Theory of Planned Behaviour theoretical framework.

  12. [Bioremediation of heavy metal pollution by edible fungi: a review].

    Science.gov (United States)

    Liu, Jian-Fei; Hu, Liu-Jie; Liao, Dun-Xiu; Su, Shi-Ming; Zhou, Zheng-Ke; Zhang, Sheng

    2011-02-01

    Bioremediation is the method of using organisms and their derivatives to absorb heavy metals from polluted environment, with the characteristics of low cost, broad sources, and no secondary pollution. Heavy metals enrichment by edible fungi is an important research focus of bioremediation, because it can decrease the eco-toxicity of heavy metals via the uptake by edible fungi, and thereby, take a definite role in heavy metal remediation. This paper reviewed the research progress on the enrichment of heavy metal copper, cadmium, lead, zinc, arsenic, and chromium by edible fungi and the possible enrichment mechanisms, and prospected the development and applications of heavy metal enrichment by edible fungi in the management of polluted environment.

  13. Comparison of phenolic and volatile profiles of edible and toxic ...

    African Journals Online (AJOL)

    RACHEL

    ... of fruits extracts. Methanol extracts were prepared from toxic and edible fruits. ... in 2 ml of methanol. Ten ml of diethyl ether were added to remove chlorophyll pigments. ... in metabolically active cells accomplish the conversion of MTS into.

  14. Environmental manipulation for edible insect procurement: a historical perspective

    NARCIS (Netherlands)

    Itterbeeck, Van J.; Huis, van A.

    2012-01-01

    Throughout history humans have manipulated their natural environment for an increased predictability and availability of plant and animal resources. Research on prehistoric diets increasingly includes small game, but edible insects receive minimal attention. Using the anthropological and archaeologi

  15. Edible coatings as encapsulating matrices for bioactive compounds: a review.

    Science.gov (United States)

    Quirós-Sauceda, Ana Elena; Ayala-Zavala, Jesús Fernando; Olivas, Guadalupe I; González-Aguilar, Gustavo A

    2014-09-01

    Edible coatings can extend the shelf-life of many foods, controlling moisture and solute migration, gas exchange and oxidative reaction rates. Besides, edible coatings can be used as carriers of bioactive compounds to improve the quality of food products such as antioxidants, antimicrobials, flavors and probiotics. These approaches can be useful to extend shelf-life as well as provide a functional product. When edible coatings are used as a matrix holding bioactive compounds remarkable benefits arise; off odors and flavors can be masked, bioactive compounds are protected from the environment, and controlled release is allowed. In this sense, the present review will be focused on analyzing the potential use of encapsulation with edible coatings to incorporate bioactive compounds, solving the disadvantages of direct application.

  16. Creep test observation of viscoelastic failure of edible fats

    Energy Technology Data Exchange (ETDEWEB)

    Vithanage, C R; Grimson, M J; Wills, P R [Department of Physics, University of Auckland, Private Bag 92019 (New Zealand); Smith, B G, E-mail: cvit002@aucklanduni.ac.nz [Food Science Programmes, Department of Chemistry, University of Auckland, Private Bag 92019 (New Zealand)

    2011-03-01

    A rheological creep test was used to investigate the viscoelastic failure of five edible fats. Butter, spreadable blend and spread were selected as edible fats because they belong to three different groups according to the Codex Alimentarius. Creep curves were analysed according to the Burger model. Results were fitted to a Weibull distribution representing the strain-dependent lifetime of putative fibres in the material. The Weibull shape and scale (lifetime) parameters were estimated for each substance. A comparison of the rheometric measurements of edible fats demonstrated a clear difference between the three different groups. Taken together the results indicate that butter has a lower threshold for mechanical failure than spreadable blend and spread. The observed behaviour of edible fats can be interpreted using a model in which there are two types of bonds between fat crystals; primary bonds that are strong and break irreversibly, and secondary bonds, which are weaker but break and reform reversibly.

  17. Cultivation of three types of indigenous wild edible mushrooms ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-12-17

    Dec 17, 2008 ... biological efficiency of the three Tanzanian wild edible mushrooms, Coprinus ..... chloride pipe (Simba Plastics, Dar es Salaam), were 2.5 cm height ... other hand, the layer spawning method was employed for C. cinereus.

  18. Thermoplastic processing of proteins for film formation--a review.

    Science.gov (United States)

    Hernandez-Izquierdo, V M; Krochta, J M

    2008-03-01

    Increasing interest in high-quality food products with increased shelf life and reduced environmental impact has encouraged the study and development of edible and/or biodegradable polymer films and coatings. Edible films provide the opportunity to effectively control mass transfer among different components in a food or between the food and its surrounding environment. The diversity of proteins that results from an almost limitless number of side-chain amino-acid sequential arrangements allows for a wide range of interactions and chemical reactions to take place as proteins denature and cross-link during heat processing. Proteins such as wheat gluten, corn zein, soy protein, myofibrillar proteins, and whey proteins have been successfully formed into films using thermoplastic processes such as compression molding and extrusion. Thermoplastic processing can result in a highly efficient manufacturing method with commercial potential for large-scale production of edible films due to the low moisture levels, high temperatures, and short times used. Addition of water, glycerol, sorbitol, sucrose, and other plasticizers allows the proteins to undergo the glass transition and facilitates deformation and processability without thermal degradation. Target film variables, important in predicting biopackage performance under various conditions, include mechanical, thermal, barrier, and microstructural properties. Comparisons of film properties should be made with care since results depend on parameters such as film-forming materials, film formulation, fabrication method, operating conditions, testing equipment, and testing conditions. Film applications include their use as wraps, pouches, bags, casings, and sachets to protect foods, reduce waste, and improve package recyclability.

  19. Development of Permeable Reactive Barriers (PRB) Using Edible Oils

    Science.gov (United States)

    2008-06-01

    Remediation Technology Roundtable GC gas chromatograph GMO Glycerol Monooleate GRAS Generally Recognized As Safe H2O2 Hydrogen Peroxide HLB...Emulsions prepared from food -grade edible oils have been used in a variety of locations to stimulate anaerobic biodegradation of chlorinated solvents... food -grade edible oils and then injected into the contaminated aquifer in a barrier configuration using either conventional wells or Geoprobe

  20. 21 CFR 582.4101 - Diacetyl tartaric acid esters of mono- and diglycerides of edible fats or oils, or edible fat...

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Diacetyl tartaric acid esters of mono- and... Diacetyl tartaric acid esters of mono- and diglycerides of edible fats or oils, or edible fat-forming fatty acids. (a) Product. Diacetyl tartaric acid esters of mono- and diglycerides of edible fats or oils, or...

  1. Effects of hydrocolloids addition on the retention and release profile of diacetyl and (--α-pinene in model reduced fat salad dressings

    Directory of Open Access Journals (Sweden)

    Grażyna Bortnowska

    2010-09-01

    Full Text Available Background. Salad dressings due to their gustatory and nutritious advantages have been very often used in many food products. Traditional dressings usually contain large amount of fat (20-65%. Reduction of its content in such systems in most cases leads to their physical destabilization and causes worsening of sensory properties particularly because of increase in volatility of lipophilic aroma compounds which have been mostly found in food products. The objective of this study was to investigate the influence of hydrocolloid type and concentration on the retention and release profile of diacetyl and (--α-pinene in model reduced fat salad dressings formed with sodium caseinate. Material and methods. Model reduced fat salad dressings containing 10 wt% vegetable fat and stabilized by both 1 wt% sodium caseinate and 0.01-0.2 wt% hydrocolloids (xanthan gum, guar gum, gum arabic, native pregelatinised rice starch – Remyline XS-DR-P and acetylated distarch phosphate – Microlys CA – produced from potato starch were investigated. The samples were flavoured with diacetyl or (--α-pinene at concentration of 0.1 wt% for each flavour compound. Following measurements were done: dressings characteristics (oil droplet size and distribution, apparent viscosity, thermodynamic and kinetic stability, stability of the odorants (relative retention and release profile and odour intensity by method using scale. Results. The studies showed significant dependence (α £ 0.001 between relative retention of the investigated odorants and hydrocolloid type as well as concentration. Moreover, it was detected that the values of persistence index of flavour compounds (related to the release profile were in majority significantly correlated (α £ 0.05 with viscosity and creaming stability of the dressings, whereas relatively low and mostly statistically insignificantly with mean droplet size (D[3,2]. Furthermore, significant correlation values (α £ 0.05 were

  2. Bisphenol A in edible part of seafood

    Directory of Open Access Journals (Sweden)

    Adele Repossi

    2016-05-01

    Full Text Available Bisphenol A (BPA is a man-made compound, mainly used as a monomer to produce polycarbonate (PC, epoxy resins, non-polymer additives to other plastics, which have many food related applications, such as food storage containers, tableware and internal coating of cans, as well as non-food applications such as electronic equipment, construction materials and medical devices. BPA exposure can occur when the residual monomer migrates into packaged food and beverages. Moreover, due to the ubiquitous presence of this compound, the general population can be exposed to environmental sources such as water, air and soil. Many studies have investigated the potential health hazards associated with BPA, which can elicit toxic and cancerogenic effects on humans. According to the European Food Safety Authority opinion, diet is considered to be the main source of exposure, especially canned food; moreover, among non-canned food, meat and fish products have the highest levels of BPA contamination. This review focuses on BPA contamination in seafood, analysing worldwide literature (from January 2010 to October 2015 on BPA contamination of edible parts. The authors try to identify differences between canned and non-canned seafood in literature, and gaps in the state of art. The data evaluated underline that all concentrations for both canned and non-canned seafood were below the specific migration limit set by the European Community Directive for BPA in food. Moreover, the canned seafood is more contaminated than the non-canned one.

  3. The influence of different mixing methods on the dimensional stability and surface detail reproduction of two different brands of irreversible hydrocolloids

    Directory of Open Access Journals (Sweden)

    Ahmet Kursad Culhaoglu

    2014-01-01

    Full Text Available Purpose: Irreversible hydrocolloid impression materials are some of the most common impression materials in dentistry. Preparation of alginate is critical for dental appliance fabricated upon the cast made directly from the impression. This study compared the effect of two mixing methods i.e. hand mixing or device mixing on the physical properties of two different brands of irreversible hydrocolloid. Materials and Methods: Two alginate impression materials: Cavex Tulip (Tulip, Cavex Holland BV, Haarlem, Holland and Hydrogum Soft (Zhermack, Rovigo, Italy, were mixed according to manufacturers instroductions with two mixing methods. Mixing was performed at room temperature using tap water. The material was allowed to set in a water bath at 35°C (±1°C, simulating intra-oral setting conditions. For each tested material, nine standardized samples were used. The first method was hand mixing; the other method was with a device. Detail reproduction and dimensional changes of impressions were compared. One-way analysis of variance was performed to compare the dimensional differences between the four groups. Results: The device mixed speciemens showed better surface detail than hand-mixed samples. Cavex alginate demonstrated better surface detail than Hydrogum. Cavex Tulip alginate showed better dimensional stability than Hydrogum Soft in both hand-mixed and device-mixed samples. Furthermore, all device mixed samples were better than hand-mixed in terms of dimensional stability. A two-way analysis of variance and Fisher′s protected least significant difference test at the 0.05 level of significance were used to analyze the data. Conclusion: Of the two mixing methods, the vacuum mixer had the best performance overall in reducing the number, percent and volume of porosities in the mixed alginate.

  4. Allergic risks of consuming edible insects: A systematic review.

    Science.gov (United States)

    Ribeiro, José Carlos; Cunha, Luís Miguel; Sousa-Pinto, Bernardo; Fonseca, João

    2017-06-27

    The expected future demand for food and animal-derived protein will require environment-friendly novel food sources with high nutritional value. Insects may be one of such novel food sources. However, there needs to be an assessment of the risks associated with their consumption, including allergic risks. Therefore, we performed a systematic review aiming to analyse current data available regarding the allergic risks of consuming insects. We reviewed all reported cases of food allergy to insects, and studied the possibility of cross-reactivity and co-sensitisation between edible insects, crustaceans and house dust mites. We analysed a total of 25 articles - eight assessing the cross-reactivity/co-sensitisation between edible insects, crustaceans and house dust mites; three characterizing allergens in edible insects and 14 case reports, describing case series or prevalence studies of food allergy caused by insects. Cross-reactivity/co-sensitisation between edible insects and crustaceans seems to be clinically relevant, while it is still unknown if co-sensitisation between house dust mites and edible insects can lead to a food allergy. Additionally, more information is also needed about the molecular mechanisms underlying food allergy to insects, although current data suggest that an important role is played by arthropod pan-allergens such as tropomyosin or arginine kinase. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  5. Consumers' Attitudes towards Edible Wild Plants: A Case Study of Noto Peninsula, Ishikawa Prefecture, Japan

    OpenAIRE

    Bixia Chen; Zhenmian Qiu

    2012-01-01

    This study explored the rural revitalizing strategy in FAO's Globally Important Agricultural Heritage System (GIAHS) site in Noto Peninsula, Ishikawa Prefecture of Japan, using a case study of edible wild plants. This study assessed the current and possible future utilization of edible wild plants as one important NTFP by clarifying the attitudes of consumers and exploring the challenges of harvesting edible wild plants. Traditional ecological knowledge associated with edible wild plants and ...

  6. Tapping into the edible fungi biodiversity of Central India

    Directory of Open Access Journals (Sweden)

    MAHENDRA K. RAI

    2010-04-01

    Full Text Available Karwa A, Rai MK (2010 Tapping into the edible fungi biodiversity of Central India. Biodiversitas 11: 97-101. Melghat forest in Central India was surveyed for occurrence of wild edible fungi and their prevalent favorable ecological factors. Studies were carried out for three consequent years in the months of June to February (2006-2008. A total of 153 species of mushrooms were recorded, collected, photographed and preserved. The enormous biomass in the forest favors variety of edible and medicinal mushrooms. Dominating species belong to genera Agaricus, Pleurotus, Termitomyces, Cantharellus, Ganoderma, Auricularia, Schizophyllum, Morchella, etc. The biotechnological potential of these important mushrooms is needed to be exploited. These studies will open new avenues in improvement of breeding programs of commercially cultivated mushroom species.

  7. Antioxidant capacity and mineral contents of edible wild Australian mushrooms.

    Science.gov (United States)

    Zeng, X; Suwandi, J; Fuller, J; Doronila, A; Ng, K

    2012-08-01

    Five selected edible wild Australian mushrooms, Morchella elata, Suillus luteus, Pleurotus eryngii, Cyttaria gunnii, and Flammulina velutipes, were evaluated for their antioxidant capacity and mineral contents. The antioxidant capacities of the methanolic extracts of the dried caps of the mushrooms were determined using a number of different chemical reactions in evaluating multi-mechanistic antioxidant activities. These included the Trolox equivalent antioxidant capacity, ferric ion reducing antioxidant power, and ferrous ion chelating activity. Mineral contents of the dried caps of the mushrooms were also determined by inductively coupled plasma-optical emission spectroscopy. The results indicated that these edible wild mushrooms have a high antioxidant capacity and all, except C. gunnii, have a high level of several essential micro-nutrients such as copper, magnesium, and zinc. It can be concluded that these edible wild mushrooms are good sources of nutritional antioxidants and a number of mineral elements.

  8. Cultivation of Pleurotus ostreatus and other edible mushrooms.

    Science.gov (United States)

    Sánchez, Carmen

    2010-02-01

    Pleurotus ostreatus is the second most cultivated edible mushroom worldwide after Agaricus bisporus. It has economic and ecological values and medicinal properties. Mushroom culture has moved toward diversification with the production of other mushrooms. Edible mushrooms are able to colonize and degrade a large variety of lignocellulosic substrates and other wastes which are produced primarily through the activities of the agricultural, forest, and food-processing industries. Particularly, P. ostreatus requires a shorter growth time in comparison to other edible mushrooms. The substrate used for their cultivation does not require sterilization, only pasteurization, which is less expensive. Growing oyster mushrooms convert a high percentage of the substrate to fruiting bodies, increasing profitability. P. ostreatus demands few environmental controls, and their fruiting bodies are not often attacked by diseases and pests, and they can be cultivated in a simple and cheap way. All this makes P. ostreatus cultivation an excellent alternative for production of mushrooms when compared to other mushrooms.

  9. Current Situations of Edible Fungus Production in Lianyungang City and Development Countermeasures

    Institute of Scientific and Technical Information of China (English)

    LI Guan-xi; GE Xiong-can; WEI Liang-zhi

    2012-01-01

    On the basis of characteristics of edible fungus production in Lianyungang City, we analyzed its advantages and disadvantages and put forward suggestions and countermeasures for development of edible fungus industry, mainly including strengthening guidance and leadership of government, introducing professional personnel, and developing the edible fungus industry through science and technology.

  10. Simulation of thin-film deodorizers in palm oil refining

    DEFF Research Database (Denmark)

    Ceriani, Roberta; Meirelles, Antonio J.A.; Gani, Rafiqul

    2010-01-01

    in the chemical and petrochemical industries as a tool for optimization and design of (new) processes, but that is not the case for the edible oil industry. Thin-film deodorizers are novel equipment developed for steam deacidification of vegetable oils, and no work on the simulation of this type of equipment...

  11. Calcium in edible insects and its use in human nutrition

    Directory of Open Access Journals (Sweden)

    Anna Adámková

    2014-11-01

    Full Text Available Calcium is one of the most problematic substances in human nutrition. Nutrition in the present population is not optimal, because of insufficient consumption of milk and dairy products. Due to the expanding interest of specialists and the general public about entomophagy, as well as increase of the EU interest in this type of food, there is a need to consider the use of edible insects as an alternative source of nutrition. From the perspective of edible insects as a source of calcium, edible insects could be considered as a possible source of calcium for enriching the diet and also as a substitute for people with lactose intolerance and allergies to other categories of foods rich in calcium. Of the six analysed species of edible insect, Bombyx mori had the highest calcium content, almost comparable to semi-skimmed cow's milk. Gryllus assimillis can also be a rich source of calcium as well as other analysed species. The lowest content of calcium was detected in Zophobas morio. Common meat (chicken, beef, pork has lower calcium content comparing with all analysed species of edible insect (Apis mellifera, Bombyx mori, Gryllus assimillis, Locusta migratoria, Tenebrio molitor, Zophobas morio. Therefore, the selected species of edible insect could serve as an alternative source of calcium for people with lactose intolerance and allergies to soy. Phosphorus level in human body is closely related to calcium in the calcium-phosphate metabolism, therefore phosphorus level was detected in these samples too. Bombyx mori had the highest phosphorus content and the lowest content of phosphorus was measured in Zophobas morio samples.

  12. Effect of ionizing energy on extracts of Quillaja saponaria to be used as an antimicrobial agent on irradiated edible coating for fresh strawberries

    Science.gov (United States)

    Zúñiga, G. E.; Junqueira-Gonçalves, M. P.; Pizarro, M.; Contreras, R.; Tapia, A.; Silva, S.

    2012-01-01

    Incorporating antimicrobial compounds into edible films or coatings provides a novel way to improve the safety and shelf life of ready-to-eat foods. Diverse studies with Quillaja saponaria Mol. (popularly named quillay) extracts have demonstrated their potential as antifungal agents against phytopathogenic fungi. Crosslinking induced by ionizing radiation is an effective method for the improvement of both barrier and mechanical properties of the edible films and coatings based on milk proteins. However there are few reports about the effects of γ-radiation on plant extracts. The aim of this work was to evaluate the effect of ionizing radiation (0, 5, 10, 15, 20, 25 and 35 kGy) on extracts prepared from in vitro plants of Q. saponaria to be used as antimicrobial agent in irradiated edible coating based on calcium caseinate and whey protein isolated, and also to establish the concentration of Q. saponaria extract to be added as an antifungal agent in the coating. Gamma irradiation since 15 kGy affects negatively the antimicrobial activity and metabolites composition of extract of Q. saponaria by reducing compounds of phenolic nature. Otherwise no effect on saponins profile was observed even at higher doses. It was possible to conclude that the antifungal activity of Q. saponaria extract is mainly related to phenolic compounds content. In addition, our work also shows that to obtain an efficient antifungal protection is necessary to add a minimum concentration of 6% of the extract after the coating irradiation.

  13. Amino acid determination in some edible Mexican insects.

    Science.gov (United States)

    Ladrón de Guevara, O; Padilla, P; García, L; Pino, J M; Ramos-Elorduy, J

    1995-06-01

    The amino acid contents of edible insects from different provinces of Mexico and reference proteins were analysed by reversed-phase high-performance liquid chromatography and ion exchange chromatography. The insect amino acid contents were higher than the adult requirements indicated by the WHO/FAO pattern.

  14. Biodegradable and edible gelatine actuators for use as artificial muscles

    Science.gov (United States)

    Chambers, L. D.; Winfield, J.; Ieropoulos, I.; Rossiter, J.

    2014-03-01

    The expense and use of non-recyclable materials often requires the retrieval and recovery of exploratory robots. Therefore, conventional materials such as plastics and metals in robotics can be limiting. For applications such as environmental monitoring, a fully biodegradable or edible robot may provide the optimum solution. Materials that provide power and actuation as well as biodegradability provide a compelling dimension to future robotic systems. To highlight the potential of novel biodegradable and edible materials as artificial muscles, the actuation of a biodegradable hydrogel was investigated. The fabricated gelatine based polymer gel was inexpensive, easy to handle, biodegradable and edible. The electro-mechanical performance was assessed using two contactless, parallel stainless steel electrodes immersed in 0.1M NaOH solution and fixed 40 mm apart with the strip actuator pinned directly between the electrodes. The actuation displacement in response to a bias voltage was measured over hydration/de-hydration cycles. Long term (11 days) and short term (1 hour) investigations demonstrated the bending behaviour of the swollen material in response to an electric field. Actuation voltage was low (biodegradable and edible artificial muscles could help to drive the development of environmentally friendly robotics.

  15. HOW PROPERTIES OF EDIBLE OILS ARE IMPROVED BY ESSENTIAL OILS

    Directory of Open Access Journals (Sweden)

    SONIA AMARIEI

    2016-10-01

    Full Text Available The main aim of the present paper is to find out whether the addition of essential oils determines better oxidation stability and positive change of sensory and hedonic perception of edible oils. The oxidation stability of sunflower, corn and grape seed oils was analyzed in the presence of antioxidants in essential oils of rosemary (Rosmarinus officinalis, thyme (Thymus vulgaris and basil (Ocimum basilicum during storage, under conditions of accelerated oxidative processes (4 days, at 60 °C. The total phenolic compounds of these essential oils were determined by the Folin-Ciocalteu method. The DPPH method was used to evaluate the antioxidant capacity of basil, rosemary and thyme essential oils in comparison with known synthetic antioxidant L(+-ascorbic acid. The addition of essential oils to edible oils, the amounts proposed in analyses, determines a favorable influence on their oxidation stability as well as their taste. The influence of addition of essential oils on the taste of edible oils was studied in two products consumed mainly at breakfast, bread and spinach leaves. The results recommend the use of these plant extracts as additives in edible oils rather than synthetic antioxidants.

  16. Structuring edible oil with lecithin and sorbitan tri-stearate

    NARCIS (Netherlands)

    Pernetti, M.; Malssen, van K.; Kalnin, D.J.E.; Flöter, E.

    2007-01-01

    The gelation of edible oil by a mixture of lecithin and sorbitan tri-stearate (STS) was studied. The two components individually in oil do not give structure at concentrations between 6% and 20% w/w: viscous, pourable solutions are obtained. A synergetic effect is observed with their mixture, at

  17. SEQUESTRATION AND TREATMENT OF VADOSE ZONE SOLVENTS USING EDIBLE OILS

    Energy Technology Data Exchange (ETDEWEB)

    Riha, B; Brian02 Looney, B; Richard Hall (NOEMAIL), R

    2008-03-28

    Edible oils have emerged as an effective treatment amendment for a variety of contaminants. When applied to chlorinated volatile organic compounds (cVOCs) in the saturated zone, edible oils have been shown to enhance anaerobic bioremediation and sequester the contaminants. However, edible oils have not been applied to the vadose zone for contaminant treatment. Soybean oil was injected into the vadose zone in M-Area at the Department of Energy's (DOE) Savannah River Site (SRS) as a research study to evaluate the effectiveness of edible oils for solvent sequestration and the ability to change a vadose system from aerobic to anaerobic to initiate reductive dechlorination. The proposed use of this technique would be an enhanced attenuation/transition step after active remediation. The goals of the research were to evaluate oil emplacement methods and monitoring techniques to measure oil placement, partitioning and degradation. Gas sampling was the cornerstone for this evaluation. Analyses for cVOCs and biotransformation products were performed. Overall, the cVOC concentration/flux reduction was 75-85% in this vadose zone setting. Destruction of the cVOCs by biotic or abiotic process has not yet been verified at this site. No reductive dechlorination products have been measured. The deployment has resulted in a substantial generation of light hydrocarbon gases and geochemical conditions that would support cometabolism.

  18. The Edible Oil and Oilseeds Value Chain in Ethiopia

    NARCIS (Netherlands)

    F. Mandefro (Fenta); S. Drost (Sarah); J.C.A.C. van Wijk (Jeroen)

    2011-01-01

    textabstractThis report investigates the dynamics of a multi-stakeholder platform (named: Coordination Group, or CG) for stakeholders of the oilseeds and edible oil value chains in Ethiopia. The CG was initiated by the Dutch development organisation SNV in 2005 as part of a broader programme to imp

  19. Ecosystem Services from Edible Insects in Agricultural Systems: A Review.

    Science.gov (United States)

    Payne, Charlotte L R; Van Itterbeeck, Joost

    2017-02-17

    Many of the most nutritionally and economically important edible insects are those that are harvested from existing agricultural systems. Current strategies of agricultural intensification focus predominantly on increasing crop yields, with no or little consideration of the repercussions this may have for the additional harvest and ecology of accompanying food insects. Yet such insects provide many valuable ecosystem services, and their sustainable management could be crucial to ensuring future food security. This review considers the multiple ecosystem services provided by edible insects in existing agricultural systems worldwide. Directly and indirectly, edible insects contribute to all four categories of ecosystem services as outlined by the Millennium Ecosystem Services definition: provisioning, regulating, maintaining, and cultural services. They are also responsible for ecosystem disservices, most notably significant crop damage. We argue that it is crucial for decision-makers to evaluate the costs and benefits of the presence of food insects in agricultural systems. We recommend that a key priority for further research is the quantification of the economic and environmental contribution of services and disservices from edible insects in agricultural systems.

  20. Structuring edible oil with lecithin and sorbitan tri-stearate

    NARCIS (Netherlands)

    Pernetti, M.; Malssen, van K.; Kalnin, D.J.E.; Flöter, E.

    2007-01-01

    The gelation of edible oil by a mixture of lecithin and sorbitan tri-stearate (STS) was studied. The two components individually in oil do not give structure at concentrations between 6% and 20% w/w: viscous, pourable solutions are obtained. A synergetic effect is observed with their mixture, at spe

  1. Surface treatments and edible coatings in food preservation

    Science.gov (United States)

    The use of synthetic and natural waxes and resins to coat fresh fruits and vegetables has been researched and practiced in the United States, the United Kingdom and Australia since the 1930s. Development of edible coatings for use on meat products was fist reported in the late 1950s. Currently, ed...

  2. Ecosystem Services from Edible Insects in Agricultural Systems: A Review

    Science.gov (United States)

    Payne, Charlotte L. R.; Van Itterbeeck, Joost

    2017-01-01

    Many of the most nutritionally and economically important edible insects are those that are harvested from existing agricultural systems. Current strategies of agricultural intensification focus predominantly on increasing crop yields, with no or little consideration of the repercussions this may have for the additional harvest and ecology of accompanying food insects. Yet such insects provide many valuable ecosystem services, and their sustainable management could be crucial to ensuring future food security. This review considers the multiple ecosystem services provided by edible insects in existing agricultural systems worldwide. Directly and indirectly, edible insects contribute to all four categories of ecosystem services as outlined by the Millennium Ecosystem Services definition: provisioning, regulating, maintaining, and cultural services. They are also responsible for ecosystem disservices, most notably significant crop damage. We argue that it is crucial for decision-makers to evaluate the costs and benefits of the presence of food insects in agricultural systems. We recommend that a key priority for further research is the quantification of the economic and environmental contribution of services and disservices from edible insects in agricultural systems. PMID:28218635

  3. Edible oils from microalgae: insights in TAG accumulation

    NARCIS (Netherlands)

    Klok, A.J.; Lamers, P.P.; Martens, D.E.; Draaisma, R.B.; Wijffels, R.H.

    2014-01-01

    Microalgae are a promising future source for sustainable edible oils. To make microalgal oil a cost-effective alternative for common vegetable oils, increasing TAG productivity and TAG content are of high importance. Fulfilling these targets requires proper understanding of lipid metabolism in

  4. Sustainable Disposal of Edible Food Byproducts at University Research Farms

    Science.gov (United States)

    Baldwin, Sherill; Chung, Kimberly

    2007-01-01

    Purpose: Research at agricultural universities often generates food crops that are edible by-products of the research process. The purpose of this paper is to explore the factors that affect decision-making around the disposal of these crops. Understanding decision-making suggests how universities might include food crop production into campus…

  5. Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods

    Science.gov (United States)

    Physical properties as well as antimicrobial activities against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes of allspice, garlic and oregano essential oils (EOs) in tomato puree film forming solutions (TPFFS) formulated into edible films at 0.5-3.0% (w/w) concentrations w...

  6. EDIBLE VACCINES FROM GM CROPS: CURRENT STATUS AND FUTURE SCOPE

    Directory of Open Access Journals (Sweden)

    Doshi V

    2013-06-01

    Full Text Available The idea of an edible vaccine is coming closer to reality as scientists have found a way to incorporate the protein gene with some antigen in some plants. The major hurdles in the path of an emerging vaccine technology are being overcome. In this context, genetically modified (GM plants are being investigated for the production of vaccines, antibodies and therapeutic proteins. The development of GM crops to produce drugs and vaccines has received considerable investment and is relatively well advanced. The myth surrounding edible vaccines and 'food as pill' is the difficulty to control their intake and distribution, particularly in developing countries where education levels and literacy may be low. However, this concept suffers from the fact that the potency of this class of vaccines and drugs remains unmasked to the majority of the population, which has to be publicized and campaigned in a scientific manner, to make it realistic and useful for the common man. Creating edible vaccines involves introduction of selected desired genes into plants and then inducing these altered plants to manufacture the encoded proteins. This process is known as "transformation," and the altered plants are called "transgenic plants." Like conventional subunit vaccines, edible vaccines are composed of antigenic proteins and are devoid of pathogenic genes. Thus, they have no way of establishing infection, assuring its safety, especially in immuno-compromised patients. Conventional subunit vaccines are expensive and technology-intensive, need purification, require refrigeration and produce poor mucosal response. In contrast, edible vaccines would enhance compliance, especially in children and because of oral administration, would eliminate the need for trained medical personnel. Their production is highly efficient and can be easily scaled up. If the technology is properly nurtured and given the right direction, it may usher into a new era where we will be asked to

  7. Physiological characteristics and commercial application of edible mushroom dietary fiber

    Institute of Scientific and Technical Information of China (English)

    Zhang Chenju; Xu Chunhua; Yu Xiaobing; Zheng Huihua; Chen Hui

    2014-01-01

    Edible mushrooms are considered as healthy food because they are low in calories and fat but rich in proteins minerals and dietary fiber (DF). Edible mushrooms are recognized as new potential resource of DF since the components of edible mushroom dietary fiber (EMDF) have shown special physiological and pharma-cological effects on human and animals. In this article,the soluble and insoluble fractions of DF in different edi-ble mushroom species have been evaluated. Biological effects of EMDF are related to promoting desired re-sponses,for example,reducing blood cholesterol,protecting cells from free radicals attack by antioxidative ef-fects,attenuating levels and fluctuations of blood glucose and selectively supporting the growth of beneficial gut bacteria. The EMDF plays an important role in reducing risk of cardiovascular diseases,diabetes mellitus and intestinal diseases. The non-starch polysaccharides (NSP),a kind of EMDF,is the best known and most po-tent mushroom-derived substances with antitumor and immunomodulatory properties. EMDF has also been re-ported to take part in the control of body weight,lipid homeostasis and insulin sensitivity due to its effect on specific chemical structures and physical properties. Many pharmaceutical substances with potent and unique health-enhancing properties were isolated recently from edible mushrooms and distributed worldwide. Mush-room-based dietary supplements (DSs) with potential therapeutic effects are produced from the mycelia or the fruiting bodies of mushrooms,and are consumed in the forms of capsules,tablets,or extracts. The EMDF, based on its special physiological functions on human health,shows a wide range of potential application pros-pects.

  8. Effect of ionizing energy on extracts of Quillaja saponaria to be used as an antimicrobial agent on irradiated edible coating for fresh strawberries

    Energy Technology Data Exchange (ETDEWEB)

    Zuniga, G.E., E-mail: gustavo.zuniga@usach.cl [Universidad de Santiago de Chile (USACH), Facultad de Quimica y Biologia, Depto. de Biologia, Alameda 3363, Estacion Central, Santiago (Chile); Junqueira-Goncalves, M.P., E-mail: mpaula.junqueira@usach.cl [Universidad de Santiago de Chile (USACH), Facultad Tecnologica, Depto. de Ciencia y Tecnologia de Alimentos, Ecuador 3769, Estacion Central, Santiago (Chile); Pizarro, M.; Contreras, R. [Universidad de Santiago de Chile (USACH), Facultad de Quimica y Biologia, Depto. de Biologia, Alameda 3363, Estacion Central, Santiago (Chile); Tapia, A. [Universidad de Santiago de Chile (USACH), Facultad Tecnologica, Depto. de Ciencia y Tecnologia de Alimentos, Ecuador 3769, Estacion Central, Santiago (Chile); Silva, S. [Comision Chilena de Energia Nuclear, Depto. de Aplicaciones Nucleares, Seccion Salud y Alimentos, La Reina, Santiago (Chile)

    2012-01-15

    Incorporating antimicrobial compounds into edible films or coatings provides a novel way to improve the safety and shelf life of ready-to-eat foods. Diverse studies with Quillaja saponaria Mol. (popularly named quillay) extracts have demonstrated their potential as antifungal agents against phytopathogenic fungi. Crosslinking induced by ionizing radiation is an effective method for the improvement of both barrier and mechanical properties of the edible films and coatings based on milk proteins. However there are few reports about the effects of {gamma}-radiation on plant extracts. The aim of this work was to evaluate the effect of ionizing radiation (0, 5, 10, 15, 20, 25 and 35 kGy) on extracts prepared from in vitro plants of Q. saponaria to be used as antimicrobial agent in irradiated edible coating based on calcium caseinate and whey protein isolated, and also to establish the concentration of Q. saponaria extract to be added as an antifungal agent in the coating. Gamma irradiation since 15 kGy affects negatively the antimicrobial activity and metabolites composition of extract of Q. saponaria by reducing compounds of phenolic nature. Otherwise no effect on saponins profile was observed even at higher doses. It was possible to conclude that the antifungal activity of Q. saponaria extract is mainly related to phenolic compounds content. In addition, our work also shows that to obtain an efficient antifungal protection is necessary to add a minimum concentration of 6% of the extract after the coating irradiation. - Highlights: > Antimicrobial compounds into edible coatings improve food' safety and shelf life. > Q. saponaria extract is an antifungal agent against phytopathogenic fungi. > Crosslinking induced by {gamma}-radiation over 30 kGy improves properties of the coatings. > {gamma}-radiation since 15 kGy affects the antimicrobial activity of Q. saponaria extract. > This extract should be added after the coating radiation, at a minimum of 6%.

  9. Soluble soybean polysaccharide: a new carbohydrate to make a biodegradable film for sustainable green packaging.

    Science.gov (United States)

    Tajik, Sima; Maghsoudlou, Yahya; Khodaiyan, Faramarz; Jafari, Seid Mahdi; Ghasemlou, Mehran; Aalami, Mehran

    2013-09-12

    Biodegradable edible films based on soluble soybean polysaccharide (SSPS), a new film-forming material, and three levels of glycerol (20%, 30% and 40%, w/w) as plasticizer, were developed and evaluated in terms of physical, mechanical, barrier and optical properties as well as their microstructure. SSPS-based films with a concentration of 20% glycerol possessed the lowest water vapor permeability. Increasing the glycerol content increased (Ppackaging material.

  10. Synthesis of biodiesel from edible and non-edible oils in supercritical alcohols and enzymatic synthesis in supercritical carbon dioxide

    Energy Technology Data Exchange (ETDEWEB)

    Vivek Rathore; Giridhar Madras [Indian Institute of Science, Bangalore (India). Department of Chemical Engineering

    2007-12-15

    Biodiesel is an attractive alternative fuel because it is environmentally friendly and can be synthesized from edible and non-edible oils. The synthesis of biodiesel from edible oils like palm oil and groundnut oil and from crude non-edible oils like Pongamia pinnata and Jatropha curcas was investigated in supercritical methanol and ethanol without using any catalyst from 200 to 400{sup o}C at 200 bar. The variables affecting the conversion during transesterification, such as molar ratio of alcohol to oil, temperature and time were investigated in supercritical methanol and ethanol. Biodiesel was also synthesized enzymatically with Novozym-435 lipase in presence of supercritical carbon dioxide. The effect of reaction variables such as temperature, molar ratio, enzyme loading and kinetics of the reaction was investigated for enzymatic synthesis in supercritical carbon dioxide. Very high conversions (>80%) were obtained within 10 min and nearly complete conversions were obtained at within 40 min for the synthesis of biodiesel in supercritical alcohols. However, conversions of only 60-70% were obtained in the enzymatic synthesis even after 8 h. 48 refs., 8 figs., 1 tab.

  11. Effectiveness of Changing the Application of Japanese Honey to a Hydrocolloid Dressing in Between the Inflammatory and Proliferative Phases on Cutaneous Wound Healing in Male Mice.

    Science.gov (United States)

    Mukai, Kanae; Komatsu, Emi; Yamanishi, Misa; Hutakuchi, Misako; Kanzaka, Kayo; Uno, Yuka; Yamazaki, Shizuka; Kato, Shizuka; Yamamoto, Tomomi; Hattori, Mayumi; Nakajima, Yukari; Urai, Tamae; Asano, Kimi; Murakado, Naoko; Okuwa, Mayumi; Nakatani, Toshio

    2017-01-01

    The aim of this study was to investigate the effects of changing the application of Japanese honey to a hydrocolloid dressing (HCD) in between the inflammatory and proliferative phases on cutaneous wound healing in 8-week-old, BALB/cCrSlc male mice. Mice were divided into 4 groups: acacia honey followed by a HCD, buckwheat flour honey followed by a HCD, Chinese milk vetch honey followed by a HCD, and a HCD alone (control group). All mice received 2 full-thickness wounds on both sides of the dorsum using a Disposable Biopsy Punch. The wounds of the control group were covered with a HCD, whereas wounds in the other groups were treated with 0.1 mL of the relevant type of honey until day 3 post-wound and then were covered with a HCD from days 4 to 14. In the experimental groups, the wound area ratio was significantly smaller in the inflammatory phase but significantly larger in the proliferative phase. Reepithelialization, collagen deposition, and wound contraction were significantly delayed compared with those in the control group. The re-expansion of the wounds in the proliferative phase could not be prevented, and reepithelialization, collagen deposition, and wound contraction were delayed compared with those upon the use of a HCD. The study's authors concluded that these methods do not promote cutaneous wound healing better than the use of a HCD alone.

  12. ¬¬OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI [Hydrocolloid Optimization on Maccaroni Pasta from High Amylose Rice

    Directory of Open Access Journals (Sweden)

    Eko Hari Purnomo

    2015-12-01

    Full Text Available Pasta is an extrusion product which is commonly produced from wheat flour. Gluten is key substance of wheat flour that affect quality of pasta, such as low cooking loss, low adhesiveness and firm pasta structure. However, gluten may cause health problem for consumers with celiac disease or gluten intolerance. Rice is safe for celiac disease sufferer, but it is technologically challenging to develop rice-based pasta. The objective of this research was to evaluate the effect of different ratio between xanthan gum and guar gum (2% on the physical characteristics of macaroni pasta from rice flour. This research consisted of several steps which include flour milling and characterization, formulation, and final product analysis. The result showed that different ratio of xanthan gum and guar gum had significant effect to cooking loss, adhesiveness, springiness and hue parameters (P0.05. The optimum formula was noodle by hydrocolloid ratio 2% of xanthan gum and 0 % of guar gum which had desirability value of 0.798. The selected formula was organoleptically accepted by panelists and containing 9.84 % of water, 1.65% of ash, 12.05% of protein, 1.41% of fat, 75.05% of carbohydrate, 24.49% of amylose, also 33.49 "μm" of pore size.

  13. The Importance of Chitosan Films in Food Industry

    Directory of Open Access Journals (Sweden)

    Filiz Uçan

    2013-12-01

    Full Text Available Requirement simple technology, low production costs, lack of polluting effects and reliability in terms of health of it is the most important advantages of edible films. Chitosan that extend the shelf life of food and increase the economic efficiency of packaging materials is one of the new materials used for edible films. Chitosan was obtained by deacetylation of chitin which is the most commonly occurred polymer after cellulose in nature, in shells of arthropods such as crab, shrimp, lobster and in cell walls of some bacteria and fungi. Chitosan has the important bioactive properties such as hemostatic, bacteriostatic, fungistatic, spermicidal, anticarcinogenic, anticholesteremic, antacids, antiulcer, wound and bone healing accelerator and stimulating the immune system. As well as these features, the film forming and barrier properties of its, chitosan is made the ideal material for edible films and coatings in antimicrobial characters. Especially, in the protection of qualities and the improving storage times of fruits and vegetables, have been revealed the potential use of chitosan. The coating food with chitosan films reduces the oxygen partial pressure in the package, maintains temperature with moisture transfer between food and its environment, declines dehydration, delays enzymatic browning in fruits and controls respiration. In addition to, chitosan are also used on issues such as the increasing the natural flavour, setting texture, increasing of the emulsifying effect, stabilization of color and deacidification.

  14. Thermal Diffusivity Measurements in Edible Oils using Transient Thermal Lens

    Science.gov (United States)

    Valdez, R. Carbajal.; Pérez, J. L. Jiménez.; Cruz-Orea, A.; Martín-Martínez, E. San.

    2006-11-01

    Time resolved thermal lens (TL) spectrometry is applied to the study of the thermal diffusivity of edible oils such as olive, and refined and thermally treated avocado oils. A two laser mismatched-mode experimental configuration was used, with a He Ne laser as a probe beam and an Ar+ laser as the excitation one. The characteristic time constant of the transient thermal lens was obtained by fitting the experimental data to the theoretical expression for a transient thermal lens. The results showed that virgin olive oil has a higher thermal diffusivity than for refined and thermally treated avocado oils. This measured thermal property may contribute to a better understanding of the quality of edible oils, which is very important in the food industry. The thermal diffusivity results for virgin olive oil, obtained from this technique, agree with those reported in the literature.

  15. Development of Aloe vera based edible coating for tomato

    Science.gov (United States)

    Athmaselvi, K. A.; Sumitha, P.; Revathy, B.

    2013-12-01

    The effect of formulated Aloe vera based edible coating on mass loss, colour, firmness, pH, acidity, total soluble solid, ascorbic acid and lycopene on the coated tomato was investigated. The tomato in control showed a rapid deterioration with an estimated shelf life period of 19 days, based on the mass loss, colour changes, accelerated softening and ripening. On the contrary, the coating on tomatoes delayed the ripening and extended the shelf life up to 39 days. The physiological loss in weight was 7.6 and 15.1%, firmness was 36 and 46.2 N on 20th day for control and coated tomatoes, respectively. From the results, it was concluded that the use of Aloe vera based edible coating leads to increased tomato shelf-life.

  16. Comparison and Selection of Organization Modes in Edible Fungus Industry of Shandong Province

    Institute of Scientific and Technical Information of China (English)

    Yanxiang; GE; Jilian; HU; Zhijian; GUO

    2013-01-01

    China is the largest producer and exporter of edible fungus in the world,and Shandong is the largest producer of edible fungus in China.This study is intended to select suitable organization mode for edible fungus industry of Shandong Province.On the basis of types and characteristics of existing edible fungus production modes in China,it is concluded that Shandong Province should take following measures:(1)giving priority to development of integrated organization mode;(2)steadily promoting park and factory mode in economically developed regions;(3)developing circular agriculture in regions with solid foundation of agriculture and animal husbandry.Finally,it puts forward following recommendations:(1)speeding up construction of standardization and information platform for edible fungus industry;(2)improving quality of personnel engaged in edible fungus industry;(3)bringing into play driving effect of leading enterprises;(4)developing and introducing deep processing enterprises.

  17. Some Edible Mushrooms of Kop Mountain (Erzurum-Bayburt

    Directory of Open Access Journals (Sweden)

    Ali Keleş

    2016-03-01

    Full Text Available The present research was conducted on macrofungi collected from Kop Mountain (Erzurum-Bayburt between the years of 2010 and 2011. The colorful photographs of macrofungi in the natural habitat were taken and their morphological and ecological features were determined and the information on macrofungi given by local people was recorded. According to the field and laboratory studies; 44 edible macrofungi taxa belonging to 14 families and 5 ordos located in Pezizomycetes and Agaricomycetes classes were identified.

  18. Suitability of novel galactomannans as edible coatings for tropical fruits

    OpenAIRE

    Cerqueira, M. A.; Lima, A. M. P.; Teixeira, J. A.; Moreira, R. A.; Vicente, A.A.

    2009-01-01

    The main objective of this work was to determine the optimal composition of edible coatings in view of their application to extend the shelf life of several tropical fruits. Coatings constituted by galactomannans from different sources (Caesalpinia pulcherrima and Adenanthera pavonina) and glycerol were characterized as coatings for five tropical fruits: acerola (Malpighia emarginata), cajá (Spondias lutea), mango (Mangifera indica), pitanga (Eugenia uniflora) and seriguela (Spondias purpurea...

  19. 3D jet printer of edible gels for food creation

    Science.gov (United States)

    Serizawa, Ryo; Shitara, Mariko; Gong, Jin; Makino, Masato; Kabir, M. Hasnat; Furukawa, Hidemitsu

    2014-03-01

    In recent years, aging is progressing in Japan. Elderly people can't swallow the food well. So, the need of soft food is increasing greatly with the aging of the population. There are so few satisfying foods for the elderly to enjoy a meal. An equipment of printing soft food gives the elderly a big dream and is promising. In this study, we aim at developing a 3D edible gel printer in order to make soft food for the elderly. We made a prototype of the 3D edible gel printer. The printer consists of syringe pump and dispenser. The syringe pump extrudes the solution. The dispenser allows to model threedimensional objects. We use agar solution as the ink to carry out the printing. Agar's gelation deeply depends on temperature. Therefore temperature control of the solution is important to mold optimal shapes because the physical crosslinking network of agar's solution is instable. We succeeded in making the gels and plate-shape gel using the 3D edible gel printer. Further more, in order to increase the gelation speed agar's solution, we changed the dispenser and the printing test is being done now. 4 kinds of soft food prepared from agar and gelatin were printed by the 3D edible gel printer. The compression tests of the printed soft food samples were done and their hardness is measured because the hardness is one of very important factors which influence the food texture greatly. In the future, the viscosity of the agar solution or other food ink should be adjusted to suitable for printing.

  20. EDIBLE VACCINES FROM GM CROPS: CURRENT STATUS AND FUTURE SCOPE

    OpenAIRE

    2013-01-01

    The idea of an edible vaccine is coming closer to reality as scientists have found a way to incorporate the protein gene with some antigen in some plants. The major hurdles in the path of an emerging vaccine technology are being overcome. In this context, genetically modified (GM) plants are being investigated for the production of vaccines, antibodies and therapeutic proteins. The development of GM crops to produce drugs and vaccines has received considerable investment and is relatively wel...

  1. Some Edible Mushrooms of Kop Mountain (Erzurum-Bayburt)

    OpenAIRE

    Ali Keleş; Tolga Polat; Kenan Demirel

    2016-01-01

    The present research was conducted on macrofungi collected from Kop Mountain (Erzurum-Bayburt) between the years of 2010 and 2011. The colorful photographs of macrofungi in the natural habitat were taken and their morphological and ecological features were determined and the information on macrofungi given by local people was recorded. According to the field and laboratory studies; 44 edible macrofungi taxa belonging to 14 families and 5 ordos located in Pezizomycetes and Agaricomycetes class...

  2. Estimation of Uranium in Some Edible and Commercial Plants

    Directory of Open Access Journals (Sweden)

    S. Choudhury

    1992-10-01

    Full Text Available The trace contents of uranium have been estimated in some edible and commercial plants by PTA method. The groups of food plants studied are cereals, pulses, underground vegetables, leafy vegetables, and fruit vegetables. The commercial plants and ingredients taken are betel leaves, tobacco leaves, areca nuts, and lime. Among the different samples studied, the average uranium content, in general, is found to vary from 0.25 to 2.67 ppm

  3. Determination of heavy metals in edible mushrooms consumed in Shahrekord

    OpenAIRE

    Khodabakhshi A; Sedehi M; Shakeri K

    2016-01-01

    Background and aims: Heavy metal pollution is a major problem in the environmental and health concerns of food. Toxic elements in the environment of mushrooms may be attracted to them, in which case the problem will create mushroom consumption. This study was aimed to determine the concentration of heavy metals, manganese, chromium, iron, lead, zinc and copper in mushroom consumed in Shahrekord. Methods: This study was a cross- sectional research. 6 samples of the edible mushroom cultiv...

  4. Protocol for Enhanced in situ Bioremediation Using Emulsified Edible Oil

    Science.gov (United States)

    2006-05-01

    vii GMO glycerol monooleate GRAS generally recognized as safe H2 hydrogen H2O water HMX high melting explosive; octahydro-1,3,5,7-tetranitro...be used to generate energy and support growth and reproduction significantly affect microbial activity. The primary objective of injecting food ...innocuous, food -grade substrates. When properly prepared and injected, edible oils are immobile and slowly biodegraded in most aquifers. A single, low

  5. ANTAGONISTIC EFFECT OF EDIBLE MUSHROOM EXTRACT ON CANDIDA ALBICANS GROWTH

    Directory of Open Access Journals (Sweden)

    Paccola Edneia A. de Souza

    2001-01-01

    Full Text Available Five species of edible mushrooms, Lentinula edodes, Pleurotus ostreatus, Pholiota nameko, Macrolepiota bonaerensis and Agaricus blazei, were tested for their potential to inhibit the in vitro growth of the pathogenic yeast Candida albicans. Only L. edodes had a fungistatic effect on this human pathogen. The inhibitory compound was produced intra and extracellularly in submersed L. edodes culture, and was also present in fresh and dehydrated mushroom basidiocarps. The fungistatic compound was heat sensitive and lost activity after 72 hours.

  6. Functional polysaccharides as edible coatings for cheese.

    Science.gov (United States)

    Cerqueira, Miguel A; Lima, Alvaro M; Souza, Bartolomeu W S; Teixeira, José A; Moreira, Renato A; Vicente, António A

    2009-02-25

    The objective of the present study was to apply the polysaccharides from different nontraditional sources for cheese coatings. Chitosan, galactomannan from Gleditsia triacanthos, and agar from Glacilaria birdiae were tested, with different formulations and with the addition of plasticizer and corn oil. The surface properties of the cheese and the wetting capacity of the coatings on the cheese were determined. The three best solutions for each polysaccharide were chosen, further films were cast, and permeability to water vapor, oxygen, and carbon dioxide was determined, along with opacity. The solutions of G. triacanthos (formulation: 1.5% of galactomannan, 2.0% of glycerol, and 0.5% of oil) presented the best properties to coat the cheese: -38.76 mN x m(-1) for wettability; 3.24 x 10(-11) (g x (m x s x Pa)(-1)) for water vapor permeability; 0.94 x 10(-15) and 15.35 x 10(-15) (g x m(Pa x s x m(2))(-1)) for oxygen and carbon dioxide permeabilities, respectively; and opacity values of 5.27%. The O(2) consumption and CO(2) production rates of the cheese with and without coating were evaluated, showing a decrease of the respiration rates when the coating was applied. The uncoated cheese had an extensive mold growth at the surface when compared with the coated cheese. The results show that these coatings can be applied as an alternative to synthetic coatings.

  7. Regeneration and reuse waste from an edible oil refinery.

    Science.gov (United States)

    Boukerroui, Abdelhamid; Belhocine, Lydia; Ferroudj, Sonia

    2017-08-21

    A spent bleaching earth (SBE) from an edible oil refinery has been regenerated by thermal processing in oven, followed by washing with a cold solution of hydrochloric acid (1M). Optimal regeneration conditions have been controlled by decolorization tests of degummed and neutralized soybean oil. Optimal values of treatment (temperature 350°C, carbonization time 01 h, and HCl concentration 1M) gave a very efficient material. After bleaching oil by regenerated spent bleaching earth (RSBE), the chlorophyll-a and β-carotenes contained in crude edible oil and observed respectively at 430, 454, and 483 nm, value of λ max, are very much decreased. The results obtained after decolorization of edible oil by RSBE material indicate, that, during the process, the bleaching oil did not undergo any changes in the free fatty acid content. The peroxide value (PV) was reduced from 4.2 to 1.8 meq O2/kg, and the color has been improved (Lovibond color yellow/red: from 50/0.5 to 2.7/0.3, respectively). The RSBE material obtained was characterized by several techniques (FTIR, SEM). The results show that the heat treatment did not affect the mineral structure of RSBE, and the regenerated material recovered its porous structure.

  8. Nutritional composition and safety aspects of edible insects.

    Science.gov (United States)

    Rumpold, Birgit A; Schlüter, Oliver K

    2013-05-01

    Insects, a traditional food in many parts of the world, are highly nutritious and especially rich in proteins and thus represent a potential food and protein source. A compilation of 236 nutrient compositions in addition to amino acid spectra and fatty acid compositions as well as mineral and vitamin contents of various edible insects as derived from literature is given and the risks and benefits of entomophagy are discussed. Although the data were subject to a large variation, it could be concluded that many edible insects provide satisfactorily with energy and protein, meet amino acid requirements for humans, are high in MUFA and/or PUFA, and rich in several micronutrients such as copper, iron, magnesium, manganese, phosphorous, selenium, and zinc as well as riboflavin, pantothenic acid, biotin, and in some cases folic acid. Liabilities of entomophagy include the possible content of allergenic and toxic substances as well as antinutrients and the presence of pathogens. More data are required for a thorough assessment of the nutritional potential of edible insects and proper processing and decontamination methods have to be developed to ensure food safety.

  9. Glucagon secretion in the hibernating edible dormouse (Glis glis).

    Science.gov (United States)

    Hoo-Paris, R; Castex, C; Hamsany, M; Thari, A; Sutter, B

    1985-01-01

    Plasma glucose and glucagon concentrations were measured in edible dormice during the bout of hibernation, arousal and active periods. During lethargy, plasma glucose and glucagon were low, compared to active values and did not fluctuate throughout the phase. During rewarming, plasma glucose regularly increased from 17 degrees to 37 degrees C while plasma glucagon rose after the 17 degrees C stage and reached the higher values at 26 degrees C, then slightly decreased at 37 degrees C. During arousal, plasma levels of free amino acids progressively increased. The effect of temperature and secretagogue (glucose and arginine) on glucagon secretion was studied using perfused pancreas from hibernating edible dormouse. In vitro rewarming of pancreas induced an increase in glucagon secretion. Glucagon secretion was regulated by glucose (inhibitory effect) and by arginine (stimulating effect) up to 25 degrees C. The effect of temperature and glucagon on oxygen uptake of hibernating edible dormouse brown fat was studied using an in vitro technique. Rewarming strongly increased oxygen consumption from 10 to 37 degrees C. Glucagon enhanced oxygen consumption up to 20 degrees C.

  10. Pengaruh Konsentrasi Tapioka Dan Sorbitol Sebagai Zat Pemlastis Dalam Pembuatan Edible Coating Pada Penyimpanan Buah Melon.

    OpenAIRE

    Chandra, Luthfi Hadi

    2011-01-01

    Coating a fruit with edible coating is used to delay the quality decrease because edible coating can be used as a barrier, for the diffusion of oxygen, carbondioxside and water vapor as well as vapor and flavor component. The aim of this research was to find the best tapioca concentration and sorbitol concentration as the plasticizer in the making of edible coating for melon storage. The research had been performed using factorial completely randomized design with two factors, i.e.: tapioca c...

  11. Uptake of di-(2-ethylhexyl) phthalate of vegetables from plastic film greenhouses.

    Science.gov (United States)

    Fu, Xiaowei; Du, Qizhen

    2011-11-09

    Uptake of di-(2-ethylhexyl) phthalate (DEHP) of nine vegetables including potherb mustard, bok choy, celery, spinach, cabbage, leaf of tube, lettuce, garlic, and edible amaranth in plastic film greenhouses with different plastic films, film thickness, greenhouse age, and greenhouse height was studied. The results showed that the higher the DEHP content of film, the thicker the film, the lower the height of the greenhouse, and the younger the age of the greenhouse were, the higher the DEHP concentration of vegetables was. The results afford significant information for production of safe vegetables with low level DEHP contamination.

  12. Preparation and anti-Aspergillus flavus activity of chitosan-trypsin inhibitor blend edible film%壳聚糖-胰蛋白酶抑制剂复合可食性膜的制备及抗黄曲霉活性

    Institute of Scientific and Technical Information of China (English)

    张宾; 汪东风; 邓尚贵; 林慧敏; 唐艳

    2012-01-01

    In order to explore the preparation method of biological film and its activity of anti-Aspergillus flavus, the chitosan-based blend film was prepared from chitosan, soybean trypsin inhibitor extract (TI) and glycerol solution, and the properties of which were also investigated, including thickness, mechanical property, water vapor transmission, optical transmittance, solubility apparent structure and anti-A flavus activity. The results showed that the chitosan, TI and glycerol concentration got 18 mg/mL, 2 mg/mL and 12 mg/mL respectively, the blend films exhibited good physical and chemical properties, and the germination and growth of A. Flavus were strongly inhibited by blend films on peanuts.%为探索新型生物膜材料的制备方法及抗黄曲霉活性,以壳聚糖和大豆胰蛋白酶抑制剂(TI)提取物为原料,甘油为增埋剂,利用溶液共混流延法制备壳聚糖-TI-甘油复合可食性膜,测试其厚度、表观结构、力学性质、透光率、水蒸气透过率及抗黄曲霉侵染活性.结果表明,当壳聚糖浓度为18 mg/mL、TI浓度2 mg/mL、甘油浓度12 mg/mL和干燥温度45℃时,制备复合膜具有优良抗黄曲霉活性,且综合理化性能最佳.制备壳聚糖-TI-甘油复合膜液涂膜于花生上,接种黄曲霉培养后发现,复合膜对于黄曲霍侵染具有较强的抵抗和抑制作用.

  13. Effect of Addition of Sodium Dodecyl Sulfite on Physical Properties of Wheat Gluten Films

    Institute of Scientific and Technical Information of China (English)

    ZENG Yuwei; ZHAO Mouming; WANG Jinshui

    2005-01-01

    Films were made from the wheat glutens treated with 5%,10%,15%,20%,25% and 30%(wt% of gluten) of sodium dodecyl sulfite (SDS) in order to improve the properties of the films. Glycerol was used as a plasticizer.An addition of SDS in wheat glutens prior to forming films significantly increased the elongation at break(E) (P<0.05) and reduced notably the water vapor permeability(WVP) (P<0.05). In contrast,a decrease in the tensile strength(TS) of the films from gluten containing-SDS was found.Moreover,a significant decrease in PO2 and PCO2 of films from gluten treated with SDS was noticed. Although SDS-treated gluten film was slightly more yellow and darker than control one, it was not visually detrimental. It is indicated that the treatment with SDS prior to forming films greatly enhances the mechanical properties of wheat gluten films.The obivous improvement in water vapor permeability and extensibility of gluten films means that the use of SDS is a potential choice for improving properties of gluten films. The edible film was used to preserve tomatoes. The experimental results show that the shelf life of tomatoes coated with the edible film is extended, and the nutritional quality is kept well.

  14. A prospective, randomized, multisite clinical evaluation of a transparent absorbent acrylic dressing and a hydrocolloid dressing in the management of Stage II and shallow Stage III pressure ulcers.

    Science.gov (United States)

    Brown-Etris, Marie; Milne, Catherine; Orsted, Heather; Gates, Judy L; Netsch, Debra; Punchello, Marion; Couture, Nancy; Albert, Martine; Attrell, Edie; Freyberg, Julie

    2008-04-01

    To compare clinical performance of a transparent absorbent acrylic dressing (3M Tegaderm Absorbent Clear Acrylic Dressing ]TAAD[; 3M Company, St Paul, MN) and a hydrocolloid dressing (HD ]DuoDERM CGF, ConvaTec, ER Squibb & Sons, Princeton, NJ[) in the management of Stage II and shallow Stage III pressure ulcers. Prospective, open-label, randomized, comparative, multisite clinical evaluation. Patients were followed up for a maximum of 56 days or until their ulcer healed. At weekly intervals, investigators conducted wound assessments and dressing performance evaluations. Wound care clinics, home care, and long-term care. Thirty-five patients received the TAAD, and 37 received the HD. Dressing performance assessments, patient comfort, dressing wear time, and wound healing were measured. The majority of investigator assessments favored the TAAD. Considerations given included the ability to center dressings over the ulcer (P = .005), ability to assess the ulcer before (P < .001) and after (P < .001) absorption, barrier properties (P = .039), patient comfort during removal (P < .001), overall patient comfort (P = .048), conformability before (P = .026) and after (P = .001) absorption, ease of removal (P < .001), nonadherence to wound bed (P < .001), residue in the wound (P = .002), residue on periwound skin (P < .001), and odor after absorption (P = .016). Overall satisfaction favored the TAAD (P < .001), and a high value was placed on its transparent feature (P < .001). Mean (SD) wear time for the TAAD was 5.7 (2.55) days compared with 4.7 (2.29) days for the HD (P = .086). This 1-day difference in wear time was clinically noticeable by the investigators (P = .035). Wound closure for the 2 dressing groups was nearly identical (P = .9627). Performance results favored the TAAD over the HD as standard treatment for Stage II and shallow Stage III pressure ulcers.

  15. Approach combining on-line metal exchange and tangential-flow ultrafiltration for in-situ characterization of metal species in humic hydrocolloids

    Energy Technology Data Exchange (ETDEWEB)

    Goveia, Danielle [UNESP - Universidade Estadual Paulista, Departamento de Engenharia Ambiental, Sorocaba, SP (Brazil); UNESP - Universidade Estadual Paulista, Instituto de Quimica de Araraquara, Araraquara, SP (Brazil); Lobo, Fabiana Aparecida; Fraceto, Leonardo Fernandes; Rosa, Andre Henrique [UNESP - Universidade Estadual Paulista, Departamento de Engenharia Ambiental, Sorocaba, SP (Brazil); Burba, Peter [ISAS - Institute for Analytical Sciences, Dortmund (Germany); Dias Filho, Newton Luiz [UNESP - Universidade Estadual Paulista, Departamento de Fisica e Quimica, Ilha Solteira, SP (Brazil)

    2010-05-15

    This paper deals with the development and optimization of an analytical procedure using ultrafiltration and a flow-injection system, and its application in in-situ experiments to characterize the lability and availability of metal species in humic-rich hydrocolloids. The on-line system consists of a tangential flow ultrafiltration device equipped with a 3-kDa filtration membrane. The concentration of free ions in the filtrate was determined by atomic-absorption spectrometry, assuming that metals not complexed by aquatic humic substances (AHS) were separated from the complexed species (M-AHS) retained by the membrane. For optimization, exchange experiments using Cu(II) solutions and AHS solutions doped with the metal ions Ni(II), Mn(II), Fe(III), Cd(II), and Zn(II) were carried out to characterize the stability of the metal-AHS complexes. The new procedure was then applied in-situ at a tributary of the Ribeira do Iguape river (Iguape, Sao Paulo State, Brazil) and evaluated using the ions Fe(III) and Mn(II), which are considered to be essential constituents of aquatic systems. From the exchange between metal-natural organic matter (M-NOM) and the Cu(II) ions it was concluded that Cu(II) concentrations >485 {mu}g L{sup -1} were necessary to obtain maximum exchange of the complexes Mn-NOM and Fe-NOM, corresponding to 100% Mn and 8% Fe. Moreover, the new analytical procedure is simple and opens up new perspectives for understanding the complexation, transport, stability, and lability of metal species in humic-rich aquatic environments. (orig.)

  16. Approach combining on-line metal exchange and tangential-flow ultrafiltration for in-situ characterization of metal species in humic hydrocolloids.

    Science.gov (United States)

    Goveia, Danielle; Lobo, Fabiana Aparecida; Burba, Peter; Fraceto, Leonardo Fernandes; Dias Filho, Newton Luiz; Rosa, André Henrique

    2010-05-01

    This paper deals with the development and optimization of an analytical procedure using ultrafiltration and a flow-injection system, and its application in in-situ experiments to characterize the lability and availability of metal species in humic-rich hydrocolloids. The on-line system consists of a tangential flow ultrafiltration device equipped with a 3-kDa filtration membrane. The concentration of free ions in the filtrate was determined by atomic-absorption spectrometry, assuming that metals not complexed by aquatic humic substances (AHS) were separated from the complexed species (M-AHS) retained by the membrane. For optimization, exchange experiments using Cu(II) solutions and AHS solutions doped with the metal ions Ni(II), Mn(II), Fe(III), Cd(II), and Zn(II) were carried out to characterize the stability of the metal-AHS complexes. The new procedure was then applied in-situ at a tributary of the Ribeira do Iguape river (Iguape, São Paulo State, Brazil) and evaluated using the ions Fe(III) and Mn(II), which are considered to be essential constituents of aquatic systems. From the exchange between metal-natural organic matter (M-NOM) and the Cu(II) ions it was concluded that Cu(II) concentrations >485 microg L(-1) were necessary to obtain maximum exchange of the complexes Mn-NOM and Fe-NOM, corresponding to 100% Mn and 8% Fe. Moreover, the new analytical procedure is simple and opens up new perspectives for understanding the complexation, transport, stability, and lability of metal species in humic-rich aquatic environments.

  17. Influence of hydroxypropylmethylcellulose addition and homogenization conditions on properties and ageing of corn starch based films.

    Science.gov (United States)

    Jiménez, Alberto; Fabra, María José; Talens, Pau; Chiralt, Amparo

    2012-06-20

    Edible films based on corn starch, hydroxypropyl methylcellulose (HPMC) and their mixtures were prepared by using two different procedures to homogenize the film forming dispersions (rotor-stator and rotor-stator plus microfluidizer). The influence of both HPMC-starch ratio and the homogenization method on the structural, optical, tensile and barrier properties of the films was analysed. The ageing of the films was also studied by characterizing them after 5 weeks' storage. Starch re-crystallization in newly prepared and stored films was analysed by means of X-ray diffraction. HPMC-corn starch films showed phase separation of polymers, which was enhanced when microfluidization was applied to the film forming dispersion. Nevertheless, HPMC addition inhibited starch re-crystallization during storage, giving rise to more flexible films at the end of the period. Water barrier properties of starch films were hardly affected by the addition of HPMC, although oxygen permeability increased due to its poorer oxygen barrier properties.

  18. Film Reviews.

    Science.gov (United States)

    Lance, Larry M.; Atwater, Lynn

    1987-01-01

    Reviews four Human Sexuality films and videos. These are: "Personal Decisions" (Planned Parenthood Federation of America, 1985); "The Touch Film" (Sterling Production, 1986); "Rethinking Rape" (Film Distribution Center, 1985); "Not A Love Story" (National Film Board of Canada, 1981). (AEM)

  19. Water vapor permeability, mechanical, optical and sensorial properties of plasticized guar gumedible films

    Science.gov (United States)

    Edible films were prepared by casting method using guar gum and glycerol in different ratios. The concentration of guar gum was 1.0, 1.5 and 2.0% whereas glycerol concentration was 20, 30 and 40% (w/v). The water vapor permeability (WVP), mechanical properties (tensile strength and elongation), thic...

  20. Chitin nanofibers as reinforcing and antimicrobial agents in carboxymethyl cellulose films: Influence of partial deacetylation

    Science.gov (United States)

    The development of edible, environmentally friendly, mechanically strong and antimicrobial biopolymer films for active food packaging has gained considerable interest in recent years. The present work deals with the extraction and deacetylation of chitin nanofibers (ChNFs) from crab shells and their...

  1. Ethno–botanical survey of edible wild fruits in Benguet, Cordillera administrative region, the Philippines

    Directory of Open Access Journals (Sweden)

    Racquel Tan Chua-Barcelo

    2014-05-01

    Conclusions: Benguet province in the Cordillera region provides a diversity of edible wild fruits. The data gathered from the study signifies that collection, processing and utilization of edible wild fruits are still part of the daily activities of the people in Benguet.

  2. Prospects of semi-cultivating the edible weaver and Oecophylla smaragdina

    NARCIS (Netherlands)

    Itterbeeck, Van J.

    2014-01-01

    Keywords: entomophagy, edible insects, Formicidae, global food security, agricultural revolution, Lao PDR An increased use of edible insects as human food and animal feed is a viable means to feed the growing human population and to tackle sustainability issues of the food production systems. The se

  3. 21 CFR 102.37 - Mixtures of edible fat or oil and olive oil.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Mixtures of edible fat or oil and olive oil. 102... for Specific Nonstandardized Foods § 102.37 Mixtures of edible fat or oil and olive oil. The common or... olive oil shall be as follows: (a) A descriptive name for the product meeting the requirements of § 102...

  4. Prospects of semi-cultivating the edible weaver and Oecophylla smaragdina

    NARCIS (Netherlands)

    Itterbeeck, Van J.

    2014-01-01

    Keywords: entomophagy, edible insects, Formicidae, global food security, agricultural revolution, Lao PDR An increased use of edible insects as human food and animal feed is a viable means to feed the growing human population and to tackle sustainability issues of the food production systems. The

  5. Wild edible plants: a potential source of nutraceuticals

    Directory of Open Access Journals (Sweden)

    Neelu Singh

    2011-12-01

    Full Text Available Wild edible fruits of Randia dumatorum ( Manhar, fruiting bodies of fungi, Asterus hygromatricus (Putpura , Costus speciosus (Kevkand and Pureria tuberosa (Patal Kumdha were collected from differentlocalities of central region which are being consumed raw or as vegetable . These species evaluated for their nutritional and anti nutritional parameters. Fruiting bodies of A.hygromatricus contain high carbohydrate content i.e. 29.48% and 35.41% in outer and inner part respectively and fruits of R. dumetorum contain high carbohydrate (18.93%. A.hygromatricus is the good source of protein. Water soluble vitamins- ascorbic acid and thiamine were also found to be present in both R.dumetorum and A.hygromatricus Minerals viz., calcium, phosphorus and magnesium were also in appreciable amount. Polysaccharide-Starch contents in tubers varied from 25.82-38.30%.C.speciosus possess high protein value (19.20%. Lipid/oil content was also estimated in species, which contribute high energy value of tubers. Diosgenin, contents was estimated in Costus speciosus collected from different localities of centralregion, varied 1.37-2.11%. The all plant species contain high food value. Food energy provided by the edible parts of the species variedfrom 126 g calories to 336 g calories which is comparable with other commonly used edible species. The above mentioned plant species are being utilized in different areas of central region according totheir availability and scarcity during the season and contained high amount of nutritional compositions and used as vegetables as well as medicinal purposes.

  6. Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami.

    Science.gov (United States)

    Moreira, Maria del Rosario; Pereda, Mariana; Marcovich, Norma E; Roura, Sara I

    2011-01-01

    Antimicrobial packaging is one of the most promising active packaging systems for controlling spoilage and pathogenic microorganisms. In this work, the intrinsic antimicrobial properties of chitosan (CH) were combined with the excellent thermoplastic and film-forming properties of sodium caseinate (SC) to prepare SC/CH film-forming solutions and films. The antimicrobial effectiveness of SC, CH, and SC/CH coatings on the native microfloras of cheese, salami, and carrots was evaluated. In vitro assays through the test tube assay indicated that the most significant antimicrobial effect was achieved by CH and SC/CH solutions on carrot and cheese native microfloras. SC film-forming solutions did not exert antimicrobial activity on any of the native microflora studied. SC, CH, and SC/CH films stored in controlled environments showed that the retention of the antimicrobial action was observed until 5-d storage, at 65% relative humidity in both temperatures (10 °C and 20 °C). In vivo assays were also performed with SC, CH, and SC/CH applied as coatings or wrappers on the 3 food substrates. CH and SC/CH applied at both immersion and wrapper exerted a significant bactericidal action on mesophilic, psychrotrophic, and yeasts and molds counts, showing the 3 microbial populations analyzed a significant reduction (2.0 to 4.5 log CFU/g). An improvement of the bactericidal properties of the CH/SC blend respect to those of the neat CH film is reported. The ionic interaction between both macromolecules enhances its antimicrobial properties. Practical Application: The continuous consumer interest in high quality and food safety, combined with environmental concerns has stimulated the development and study of biodegradable coatings that avoid the use of synthetic materials. Among them, edible coatings, obtained from generally recognized as safe (GRAS) materials, have the potential to reduce weight loss, respiration rate, and improve food appearance and integrity. They can be used in

  7. The Sustainable Harvesting of Edible Insects in South Africa, with Reference to Indigenous Knowledge, African Science, Western Science and Education

    Science.gov (United States)

    Toms, Rob

    2007-01-01

    In our ongoing research on edible insects in the Limpopo Province of South Africa, we have found evidence of the unsustainable harvesting of edible insects and the food plants of certain insects. The decline in the edible insect industry, together with the need for food security provides a strong incentive to investigate possible causes of…

  8. Indigenous knowledge of the edible weaver ant Oecophylla smaragdina Fabricius Hymenoptera: Formicidae from the Vientiane Plain, Lao PDR

    NARCIS (Netherlands)

    Itterbeeck, Van J.; Sivongxay, N.; Praxaysombath, B.; Huis, van A.

    2014-01-01

    Of major importance in realizing the potential of edible insects as a core element in improving food security, sustainable food production, and biodiversity conservation, are developments in sustainable exploitation of wild edible insect populations and in (semi-)cultivating and farming edible insec

  9. Silk-based conformal, adhesive, edible food sensors.

    Science.gov (United States)

    Tao, Hu; Brenckle, Mark A; Yang, Miaomiao; Zhang, Jingdi; Liu, Mengkun; Siebert, Sean M; Averitt, Richard D; Mannoor, Manu S; McAlpine, Michael C; Rogers, John A; Kaplan, David L; Omenetto, Fiorenzo G

    2012-02-21

    An array of passive metamaterial antennas fabricated on all protein-based silk substrates were conformally transferred and adhered to the surface of an apple. This process allows the opportunity for intimate contact of micro- and nanostructures that can probe, and accordingly monitor changes in, their surrounding environment. This provides in situ monitoring of food quality. It is to be noted that this type of sensor consists of all edible and biodegradable components, holding utility and potential relevance for healthcare and food/consumer products and markets.

  10. Triterpene Galloyl Esters from Edible Acorn of Castanopsis cuspidata.

    Science.gov (United States)

    Ogata, Misaki; Saito, Yoshinori; Matsuo, Yosuke; Maeda, Hajime; Tanaka, Takashi

    2016-02-01

    Polyphenols of edible acorns of Castanopsis cuspidata were examined and two triterpene galloyl esters were isolated. Based on two-dimensional NMR spectroscopic evidence the structures were determined to be 3,24-di-O-galloyl-2α,3β-23,24-tetrahydroxyolean-12-en-28-oic acid (1) and 3,24-di-O-galloyl- 2α,3β-23,24-tetrahydroxyurs-12-en-28-oic acid (2). The triterpene hexahydroxydiphenoyl esters, which had been found in the leaves, were not detected in the acorns.

  11. Wastage of edible food in the home: a preliminary study.

    Science.gov (United States)

    Wenlock, R W; Buss, D H

    1977-12-01

    The potentially edible food which was wasted in 52 well-motivated households in and around London was collected and analysed. It contained 5 per cent of the food (and rather more of the fat) estimated to have been used during the week, although wide variations were found. Significant amounts of food were also given to animals and birds in some homes, but, when averaged over the whole sample, this only increased the wastage to 6 per cent. Wastage appeared to be related to household size with each person contributing, in effect, about 400 kJ (95 kcal) per day.

  12. PROPOSAL OF SANITARY MANAGEMENT OF EDIBLE ECHINODERMS IN SARDINIA

    Directory of Open Access Journals (Sweden)

    G. Terrosu

    2011-01-01

    Full Text Available Sea urchin (Paracentrotus lividus is an edible echinoderm very common in the Mediterranean sea. In the Sardinian gastronomic tradition it represents a product very used in some periods of the year, but in practice the sanitary controls by the competent authorities are very difficult. The Reg. (EC n. 853/2004 provides that, as regards as the control on production, echinoderms are assimilable to live bivalve molluscs, with the exception of the provisions on purification. In this work a proposal for the sanitary management of the phases of gathering, transport and selling of the sea urchins has been studied.

  13. Arsenic in Edible and Medicinal Mushrooms from Southwest China.

    Science.gov (United States)

    Zhang, Ji; Liu, Hong-Gao; Li, Shi-Jun; Li, Jie-Qing; Wang, Yuan-Zhong; Li, Tao

    2015-01-01

    Many species of wild-grown mushrooms are appreciated as food and also found use in traditional medicine. As arsenic is one of the most hazardous elements due to the carcinogenic risk, the contents of total arsenic in 48 species of wild-grown edible and medicinal mushrooms in China were determined by atomic fluorescence spectrometry. The results showed that the highest content was found in Scleroderma citrinum (1.70 mg kg-1 dry weight, dw), whereas the lowest content was found in Termitomyces eurrhius (0.17 mg kg-1 dw).

  14. [Whey as a substrate for obtaining an edible yeast].

    Science.gov (United States)

    Terra, N N

    1976-01-01

    Using a fermentative process of whey through Kluyveromyces fragilys, Jörgensen, the Author prepared two edible products: Biomass I (yeast) and Biomass II (yeast plus protein of whey). Biomass I offered 53% of protein, and the yield was 22,3 g/1 whey. Biomass II, 62% of protein and yield of 27,7 g/1 whey. The test of food efficiency for Biomass II was similar to that presented by casein; the protein eficiency ratio at the level of 5% was the same, both for Biomass I and II. More research is needed specially to determine the economical convenience of the process.

  15. Research on Development Strategy of Industry of Edible Beans in West China

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    The West China is main producing region and advantageous producing region of edible beans. Developing industry of edible beans in West China has prominent regional advantage, production advantage, quality advantage, market advantage, and price advantage. We analyze the problems existing in the process of development of industry of edible beans in West China as follows: the cognition is insufficient; fund for scientific research is short; the basic research is weak; the planting is sparse; the industrialization is not sound; the information is restricted. Corresponding suggestions are put forward in this paper as follows, in order to ensure the healthy development of industry of edible beans in China: formulate preferential policies; establish high-quality edible producing bases; promote the brand effect; pay attention to post-production development; develop the idea of new agricultural planting and cultivation.

  16. Determination of polycyclic aromatic hydrocarbon (PAH) content and risk assessment from edible oils in Korea.

    Science.gov (United States)

    Kang, Bomi; Lee, Byung-Mu; Shin, Han-Seung

    2014-01-01

    Polycyclic aromatic hydrocarbons (PAH) content and a risk assessment from consumption of Korean edible oils were investigated. Liquid-liquid extraction and gas chromatography-mass spectroscopy were used to measure eight PAH in edible oils commonly consumed in Korea. The total average PAH concentration was 0.548 μg/kg from edible oils and the content of the 8 PAH was lower than 2 μg/kg, which is the maximum tolerable limit reported by the commission regulation. The contents of the eight PAH were converted to exposure assessment and risk characterization values. Dietary exposure to PAH from edible oils was 0.025 ng-TEQBaP/kg/d, and margin of exposure (MOE) was 4 × 10(6), which represents negligible concern. Although PAH were detected from edible oils in Korea, their contribution to human exposure to PAH is considered not significant.

  17. Edible mushrooms: role in the prevention of cardiovascular diseases.

    Science.gov (United States)

    Guillamón, Eva; García-Lafuente, Ana; Lozano, Miguel; D'Arrigo, Matilde; Rostagno, Mauricio A; Villares, Ana; Martínez, José Alfredo

    2010-10-01

    Edible mushrooms are a valuable source of nutrients and bioactive compounds in addition to a growing appeal for humans by their flavors and culinary features. Recently, they have become increasingly attractive as functional foods for their potential beneficial effects on human health. Hence, food industry is especially interested in cultivated and wild edible mushrooms. Cardiovascular diseases are one of the most prevalent causes of morbidity and mortality in the Western world. Several investigations have shown the influence of mushrooms intake on some metabolic markers (total, LDL, HDL cholesterol, fasting triacylglycerol, homocysteine, blood pressure, homeostatic function and oxidative and inflammatory damage), which potentially may reduce the risk of suffering cardiovascular diseases. Relevant nutritional aspects of mushrooms include a high fiber supply, a low fat content with low trans isomers of unsaturated fatty acids and a low concentration of sodium as well as the occurrence of components such as eritadenine, phenolic compounds, sterols (such as ergosterol), chitosan, triterpenes, etc., which are considered as important responsible agents for some hitherto healthy properties. The aims of this review are to report putative positive effects of mushrooms consumption on cardiovascular diseases risk markers and to identify some putative bioactive compounds involved in these effects.

  18. SEASONALITY OF SELECTED NUTRITIONAL CONSTITUENTS OF EDIBLE DELMARVA SEAWEEDS.

    Science.gov (United States)

    Madden, Matilda; Mitra, Madhumi; Ruby, Douglas; Schwarz, Jurgen

    2012-10-01

    Edible seaweeds have not been thoroughly explored for food, medicinal, or industrial purposes in the United States. This study compared selected proximate constituents of three edible seaweed species (Ulva lactuca L., Fucus vesiculosus L., and Gracilaria tikvahiae McLachan) at two sites for possible future development as a food crop on the Delmarva Peninsula. Sampling was conducted bimonthly at Chincoteague Memorial Park, Virginia, and Indian River Inlet, Delaware, from 2005 to 2008. Proximate constituents of moisture, ash, dietary fiber, proteins, and fat were measured seasonally and calorific values were calculated. Data were analyzed using correlation, paired samples t-tests and one- and two-way ANOVA. Significant variations in the proximate constituents were found among seasons, species, and between sites. The brown seaweed (Fucus) at both sites had higher fiber, fat, and ash (mineral) content than the green (Ulva) or the red (Gracilaria). Ulva and Gracilaria had higher protein content than Fucus. Seaweeds from Delaware had more fat, ash, and protein than from Virginia, potentially because of the more polluted, nutrient rich environment at the Delaware site. Positive correlations between seaweed fat and protein content may indicate an increase in the synthesis of both components under optimal growth conditions. Species' physiology differences and the water quality at the two sites likely impacted proximate constituent values. This study contributed new information to the existing body of knowledge in the areas of nutrition and ecology of seaweeds and their potential as a cash crop. © 2012 Phycological Society of America.

  19. EVALUATION OF GARHWAL HIMALAYA WILD EDIBLE TUBER DIOSCOREA DELTOIDEA

    Directory of Open Access Journals (Sweden)

    Chandra Subhash

    2012-03-01

    Full Text Available The Uttarakhand is highly enriched with edible wild tubers. Such tubers are highly potential with medicinal value and nutritional value due to the presence of bio-actives. These tubers are consumed by local inhabitants to play a significant role as supplementary food. The present study is aimed at evaluating the nutritional value, successive extraction, thin layer chromatography of medicinal plant, Dioscorea deltoidea. It is a popular wild edible tubers bearing plant of Indian Himalaya having good nutritional and medicinal potential. These will be the best source of the nutraceuticals. Since tubers are richer in micronutrients and bioactive secondary metabolites, The medicinal plant tuber contain ash value, (total ash 3.34 ± 0.15%, moisture 58.92±0.10%, crude fat 0.60±0.20% and crude fiber 7.50±0.14%, the successive extractive values were studied fresh part weight. The preliminary phytochemical analysis test showed the presence of carbohydrates and glycosides, alkaloid, flavonoids, saponins, tannins, unsaturated triterpenoids and sterol, resin.

  20. Quality parameters for cold pressed edible argan oils.

    Science.gov (United States)

    Matthäus, Bertrand

    2013-01-01

    Argan oil belongs to the high-price vegetable oils on the market. Therefore, consumers have the right to purchase a high-quality product. The quality of edible vegetable oils is defined in food standards in which sensory quality is the most important feature. Additional parameters are defined to assess the identity of oils or to evaluate their oxidative state. The sensory quality of cold pressed argan oil is altered if the production has not been performed with reasonable care regarding raw material and extraction. Only oil from roasted seeds extracted by a screw-press had a sufficient sensory quality over a period of 20 weeks without unacceptable sensory attributes. Under accelerated storage conditions oil from roasted seeds extracted by a screw-press remained below the limits given by the Codex Alimentarius or the German guideline for Edible Fats and Oils for peroxide and totox value. Oil from unroasted seeds or oil from goat-digested roasted seeds and extracted by a screw-press, as well as oil from roasted seeds traditionally extracted, exceeded these limits. Initial oxidative stability of oil from unroasted seeds was significantly lower than that of the other oils. After 35 days under accelerated storage, oil from roasted seeds obtained using a screw-press showed the highest oxidative stability. Moreover, tocopherol and phytosterol compositions are useful features of argan oil.

  1. The Potential of Microalgae Lipids for Edible Oil Production.

    Science.gov (United States)

    Huang, Yanfei; Zhang, Dongmei; Xue, Shengzhang; Wang, Meng; Cong, Wei

    2016-10-01

    The objective of this study was to evaluate the potential of oil-rich green algae, Chlorella vulgaris, Scenedesmus obliquus, and Nannochloropsis oceanica, to produce edible oil with respect to lipid and residue properties. The results showed that C. vulgaris and N. oceanica had similarly much higher lipid recovery (about 50 %) in hexane extraction than that of S. obliquus (about 25 %), and C. vulgaris had the highest content of neutral lipids among the three algae. The fatty acid compositions of neutral lipids from C. vulgaris and S. obliquus were mainly C16 and C18, resembling that of vegetable oils. ARA and EPA were the specific valuable fatty acids in lipids of N. oceanica, but the content of which was lower in neutral lipids. Phytol was identified as the major unsaponifiable component in lipids of the three algae. Combined with the evaluation of the ratios in SFA/MUFA/PUFA, (n-6):(n-3) and content of free fatty acids, lipids obtained from C. vulgaris displayed the great potential for edible oil production. Lipids of N. oceanica showed the highest antioxidant activity, and its residue contained the largest amounts of protein as well as the amino acid compositions were greatly beneficial to the health of human beings.

  2. Microstructure, morphology, and ultrafast dynamics of a novel edible microemulsion.

    Science.gov (United States)

    Saha, Ranajay; Rakshit, Surajit; Mitra, Rajib Kumar; Pal, Samir Kumar

    2012-06-05

    An edible microemulsion (ME) composed of Tween 80/butyl lactate/isopropyl myristate (IPM)/water has been formulated. Pseudoternary phase diagram of the system contains a large single isotropic region. The phase behavior of the system is also studied at low pH (2.6) and in 0.9% NaCl solution. Conductivity, viscosity, ultrasonic velocity, and compressibility studies find consistent results in the structural transition (from water-in-oil (w/o) to bicontinuous, and from bicontinuous to oil-in-water (o/w)) behavior of the ME. Dynamic light scattering studies reveal the size of the MEs. The absorption and steady state emission spectra of 4-(dicyanomethylene)-2-methyl-6-(p-dimethylamino-styryl)-4H-pyran (DCM) successfully probe the polarity of the ME at its solvation shell and shows the efficacy of hosting model drug molecules. The rotational anisotropy of the dye has been studied to ascertain the geometrical restriction of the probe molecule. Picosecond-resolved fluorescence spectroscopy applies well to study the relaxation dynamics of water in the solvation shell of the MEs. The study finds strong correlation in the relaxation dynamics of water with the structure of host assembly and offers an edible ME system which could act as a potential drug delivery system and nontoxic nanotemplate for other applications.

  3. Environmental manipulation for edible insect procurement: a historical perspective

    Directory of Open Access Journals (Sweden)

    Van Itterbeeck Joost

    2012-01-01

    Full Text Available Abstract Throughout history humans have manipulated their natural environment for an increased predictability and availability of plant and animal resources. Research on prehistoric diets increasingly includes small game, but edible insects receive minimal attention. Using the anthropological and archaeological literature we show and hypothesize about the existence of such environmental manipulations related to the procurement of edible insects. As examples we use eggs of aquatic Hemiptera in Mexico which are semi-cultivated by water management and by providing egg laying sites; palm weevil larvae in the Amazon Basin, tropical Africa, and New Guinea of which the collection is facilitated by manipulating host tree distribution and abundance and which are semi-cultivated by deliberately cutting palm trees at a chosen time at a chosen location; and arboreal, foliage consuming caterpillars in sub-Saharan Africa for which the collection is facilitated by manipulating host tree distribution and abundance, shifting cultivation, fire regimes, host tree preservation, and manually introducing caterpillars to a designated area. These manipulations improve insect exploitation by increasing their predictability and availability, and most likely have an ancient origin.

  4. Environmental manipulation for edible insect procurement: a historical perspective.

    Science.gov (United States)

    Van Itterbeeck, Joost; van Huis, Arnold

    2012-01-21

    Throughout history humans have manipulated their natural environment for an increased predictability and availability of plant and animal resources. Research on prehistoric diets increasingly includes small game, but edible insects receive minimal attention. Using the anthropological and archaeological literature we show and hypothesize about the existence of such environmental manipulations related to the procurement of edible insects. As examples we use eggs of aquatic Hemiptera in Mexico which are semi-cultivated by water management and by providing egg laying sites; palm weevil larvae in the Amazon Basin, tropical Africa, and New Guinea of which the collection is facilitated by manipulating host tree distribution and abundance and which are semi-cultivated by deliberately cutting palm trees at a chosen time at a chosen location; and arboreal, foliage consuming caterpillars in sub-Saharan Africa for which the collection is facilitated by manipulating host tree distribution and abundance, shifting cultivation, fire regimes, host tree preservation, and manually introducing caterpillars to a designated area. These manipulations improve insect exploitation by increasing their predictability and availability, and most likely have an ancient origin.

  5. Nutritional quality and safety of cooked edible crab (Cancer pagurus).

    Science.gov (United States)

    Maulvault, Ana Luísa; Anacleto, Patrícia; Lourenço, Helena Maria; Carvalho, Maria Luísa; Nunes, Maria Leonor; Marques, António

    2012-07-15

    Edible crab (Cancer pagurus) is one of the most important crustaceans consumed in Southern European countries, either as boiled or steamed cooked product. So far, the majority of studies assessing health benefits and risks associated to seafood consumption have been carried out in raw products, despite being generally cooked before consumption, and mostly in muscle tissue. Therefore, the aim of this study was to assess the effect of steaming and boiling on the chemical safety and nutritional value of C. pagurus caught in spring and summer. Generally, chemical and elemental composition of brown meat (tissue in the body cavity comprising mainly gonads and hepatopancreas) differed significantly from muscle (white meat in claws and legs). Additionally, the same tissue revealed differences in chemical and elemental composition of raw and cooked C. pagurus, likely due to water leaching. In contrast, few variations between seasons were observed. The results revealed that the consumption of cooked edible crab muscle should be promoted, whereas brown meat ingestion should be done parsimoniously.

  6. Thermal Characterization of Edible Oils by Using Photopyroelectric Technique

    Science.gov (United States)

    Lara-Hernández, G.; Suaste-Gómez, E.; Cruz-Orea, A.; Mendoza-Alvarez, J. G.; Sánchez-Sinéncio, F.; Valcárcel, J. P.; García-Quiroz, A.

    2013-05-01

    Thermal properties of several edible oils such as olive, sesame, and grape seed oils were obtained by using the photopyroelectric technique. The inverse photopyroelectric configuration was used in order to obtain the thermal effusivity of the oil samples. The theoretical equation for the photopyroelectric signal in this configuration, as a function of the incident light modulation frequency, was fitted to the experimental data in order to obtain the thermal effusivity of these samples. Also, the back photopyroelectric configuration was used to obtain the thermal diffusivity of these oils; this thermal parameter was obtained by fitting the theoretical equation for this configuration, as a function of the sample thickness (called the thermal wave resonator cavity), to the experimental data. All measurements were done at room temperature. A complete thermal characterization of these edible oils was achieved by the relationship between the obtained thermal diffusivities and thermal effusivities with their thermal conductivities and volumetric heat capacities. The obtained results are in agreement with the thermal properties reported for the case of the olive oil.

  7. Concentrations and health risks of lead, cadmium, arsenic, and mercury in rice and edible mushrooms in China.

    Science.gov (United States)

    Fang, Yong; Sun, Xinyang; Yang, Wenjian; Ma, Ning; Xin, Zhihong; Fu, Jin; Liu, Xiaochang; Liu, Meng; Mariga, Alfred Mugambi; Zhu, Xuefeng; Hu, Qiuhui

    2014-03-15

    In this study, four common heavy metals, lead (Pb), cadmium (Cd), arsenic (As) and mercury (Hg) in rice and edible mushrooms of China were studied to evaluate contamination level and edible safety. Ninety two (92) rice samples were collected from the main rice growing regions in China, and 38 fresh and 21 dry edible mushroom samples were collected from typical markets in Nanjing City. The analyzed metal concentrations were significantly different between rice and edible mushroom samples (pmushroom, Pb and Hg contents in 2.6% samples were above MAC, respectively. However, only Hg content in 4.8% dry edible mushroom samples was above its MAC. Therefore, more than 95% rice and edible mushroom samples in our test had high edible safety.

  8. Consumers' Attitudes towards Edible Wild Plants: A Case Study of Noto Peninsula, Ishikawa Prefecture, Japan

    Directory of Open Access Journals (Sweden)

    Bixia Chen

    2012-01-01

    Full Text Available This study explored the rural revitalizing strategy in FAO's Globally Important Agricultural Heritage System (GIAHS site in Noto Peninsula, Ishikawa Prefecture of Japan, using a case study of edible wild plants. This study assessed the current and possible future utilization of edible wild plants as one important NTFP by clarifying the attitudes of consumers and exploring the challenges of harvesting edible wild plants. Traditional ecological knowledge associated with edible wild plants and the related attitudes of consumers towards wild plants was documented. A questionnaire survey found that a majority of the respondents held positive attitude towards edible wild plants as being healthy, safe food, part of traditional dietary culture. Increasing demand of edible wild plants from urban residents aroused conflicts with local residents’ interest given that around 86% of the forested hills are private in Noto Region. Non timber forest products (NTFP extraction can be seen as a tool for creating socioeconomic relationships that are dependent on healthy, biodiverse ecosystems. It was suggested that Japanese Agricultural Cooperatives (JA and Forestry Cooperatives (FCA could be involved with GIAHS process. As important traditional dietary and ecological system, edible wild plants should be a part of GIAHS project for rural revitalization.

  9. OPTIMASI KONSENTRASI GUM ARAB DAN EKSTRAK REMPAH-REMPAH PADA EDIBLE COATING BERAS CEPAT TANAK DENGAN INDEKS GLISEMIK RENDAH Optimation of Gum Arabic and Spices Extract Concentration to Edible Coating of Low Glycemic Index Quick Cooking Rice

    Directory of Open Access Journals (Sweden)

    Ch. Lilis Suryani

    2012-05-01

    Full Text Available Quick cooking rice is pragelatinised rice that required short cooking time. However, the Glycemic Index (GI of quick cooking rice was quite high, so that less suitable for diabetes mellitus patients. Spices extract (ginger, cinnamon, clove had ability to reduce GI because of their phenolic content. The purposes of this research was to produce quick cooking rice coated with gum arabic that enriched with spices extracts (BCTER, so had low glycemic index. Quick cooking rice was coated with gum arabic (20, 30 and 40 % and enriched with spices extracts (15, 20 and 15 %. The parameters that was analysis were moisture and phenolic content, phenol retention, texture, acceptability and glycemic index. The research showed that acceptable BCTER was produce by coated with 40 % gum arabic that enriched by 20 % spice extracts concentration. Cooked  BCTER had moisture content 53.82 %, phenol content 50.00 ppm, texture with resistance to force 6.98 N and deformation 32.45 %. Phenol retention of BCTER was 48.96 %, and the glycemic index (GI was 45.34. ABSTRAK Beras cepat tanak adalah beras yang telah mengalami proses pragelatinisasi sehingga memerlukan waktu pemasakan yang lebih singkat. Namun beras cepat tanak memiliki Indeks Glikemik (IG yang cukup tinggi, sehingga kurang cocok untuk penderita diabetes mellitus. Ekstrak rempah-rempah (jahe, kayu manis, cengkeh diketahui memiliki kemampuan menurunkan IG karena mengandung senyawa fenolik. Tujuan penelitian ini adalah menghasilkan beras cepat tanak yang mempunyai IG rendah dengan pelapisan edible film gum arab yang diperkaya ekstrak rempah-rempah (BCTER. Beras cepat tanak dilapisi dengan larutan edible coating gum arab (20, 30 dan 40 % b/v yang diperkaya dengan ekstrak rempah-rempah (15, 20 dan 15 % b/v. Parameter yang diuji adalah kadar air, fenol, retensi fenol, tekstur, uji tingkat kesukaan dan penentuan IG BCTER. Hasil penelitian menunjukkan bahwa BCTER yang terbaik adalah beras dengan edible coating gum

  10. Film/NotFilm

    OpenAIRE

    Willems, Gertjan

    2016-01-01

    Although Samuel Beckett (1906-1989) showed a genuine interest in audio-visual media in his fascinating and innovative radio plays and television works, and in 1936 even wrote a letter to Sergei Eisenstein to be accepted to the famous Soviet film school VGIK, the 22-minute Film (1965) was his only venture into cinema. Beckett conceived the film, wrote the screenplay, supervised the production and, as one of the film’s crew members recalled and as the director Alan Schneider himself acknowledge...

  11. A REVIEW ON BIODEGRADABLE STARCH BASED FILM

    Directory of Open Access Journals (Sweden)

    Hooman Molavi

    2015-04-01

    Full Text Available In recent years, biodegradable edible films have become very important in research related to food, due to their compatibility with the environment and their use in the food packaging industry. Various sources can be used in the production of biopolymers as biodegradable films that include polysaccharides, proteins and lipids. Among the various polysaccharides, starch due to its low price and its abundance in nature is of significant importance. Several factors affect the properties of starch films; such as the source which starch is obtained from, as well as the ratio of constituents of the starch. Starch films have advantages such as low thickness, flexibility and transparency though; there are some downsides to mention, such as the poor mechanical properties and water vapor permeability. Thus, using starch alone to produce the film will led to restrictions on its use. To improve the mechanical properties of starch films and also increases resistance against humidity, several methods can be used; including the starch modifying techniques such as cross linking of starch and combining starch with other natural polymers. Other methods such as the use of lipid in formulations of films to increase the resistance to moisture are possible, but lipids are susceptible to oxidation. Therefore, new approaches are based on the integration of different biopolymers in food packaging.

  12. 水胶体拉合免缝法在老年患者腹部二期愈合切口中的应用%Hydrocolloid: application to phase Ⅱ abdominal wound closure without suture for elderly patients

    Institute of Scientific and Technical Information of China (English)

    杨静; 黄金

    2011-01-01

    目的探讨水胶体拉合免缝法在老年患者二期愈合切口中的应用效果.方法 将40例老年腹部手术后二期愈合切口患者随机分为观察组与对照组各20例,于二期愈合切口换药处理至红色期创面后,分别采用水胶体拉合免缝法和传统缝合处理,比较两组切口愈合时间、疼痛程度、换药费用.结果 两组愈合时间比较,差异无统计学意义(P>0.05),但观察组在切口处理过程中的疼痛程度及医疗费用显著低于对照组(均P<0.01).结论 水胶体拉合免缝法应用于老年患者腹部二期愈合切口效果优于传统缝合法,能减轻患者的疼痛,降低医疗费用,且切口更美观.%Objective To reveal effect of hydrocolloid on phase Ⅱ abdominal wound closure without suture for elderly patients.Methods Forty elderly patients with phase Ⅱ abdominal wound were randomly divided into two groups, with 20 cases in each group. When the wound surface became red after dressing change, they were treated either by hydrocolloid for closure without suture (the observation group) or traditional suture (the control group). Wound healing time, degree of pain, and expense of dressing change were compared between the two groups. Results There was no significant difference in wound healing time between the two groups (P>0.05) ; degree of pain during wound dressing and medical expense in the observation group were significantly lower than those in the control group (P<0.01 for both). Conclusion Hydrocolloid used in phase Ⅱ abdominal wound closure without suture for elderly patients is superior to traditional suture, which could relieve pain, decrease medical expense, and make the wound artistic.

  13. Effect of Hydrocolloid Use for Total Knee Arthroplasty Surgery Tension Blisters%水胶体贴敷用于全膝关节置换术后张力性水泡的疗效观察

    Institute of Scientific and Technical Information of China (English)

    钟文

    2015-01-01

    Objective To explore the efifcacy of hydrocolloid patching care for the tension blisters after total knee arthroplasty. Methods 42 patients with tension blisters (2 cmhydrocolloid patching and pressurized elastic bandage. The control group uses the conventional care after puncture blisters, then comparing the tension blisters healing effect between the two groups. Results The therapeutic effect of the experimental group was signiifcantly better than the control group. The difference was statistically signiifcant (P<0.05). Conclusion The care of hydrocolloid patching and pressurized elastic bandage ideal for tension blisters after total knee replacement, worthy of clinical application.%目的:探讨水胶体贴敷的护理方法用于全膝关节置换术后张力性水泡的疗效观察。方法随机将42例全膝关节置换术后第1天术口周围出现张力性水泡(2 cm<水泡<8 cm)的患者分成实验组21例和对照组21例,实验组采用水泡穿刺后水胶体贴敷棉垫加压弹力绷带包扎护理,对照组采用水泡穿刺后常规护理,比较两组张力性水泡愈合的效果。结果实验组的治疗效果明显优于对照组,差别有统计学意义(P<0.05)。结论水胶体贴敷棉垫加压弹力绷带包扎对全膝关节置换术后张力性水泡疗效理想,值得临床推广应用。

  14. Monitoring the Thermal Parameters of Different Edible Oils by Using Thermal Lens Spectrometry

    Science.gov (United States)

    Jiménez-Pérez, J. L.; Cruz-Orea, A.; Lomelí Mejia, P.; Gutierrez-Fuentes, R.

    2009-08-01

    Several vegetable edible oils (sunflower, canola, soya, and corn) were used to study the thermal diffusivity of edible oils. Thermal lens spectrometry (TLS) was applied to measure the thermal properties. The results showed that the obtained thermal diffusivities with this technique have good agreement when compared with literature values. In this technique an Ar+ laser and intensity stabilized He-Ne laser were used as the heating source and probe beam, respectively. These studies may contribute to a better understanding of the physical properties of edible oils and the quality of these important foodstuffs.

  15. Antioxidative activity of non-edible parts of selected tropical fruits and its application to cookies

    OpenAIRE

    松坂, 裕子; Yuuko, MATSUSAKA; 藤女子大学人間生活学部食物栄養学科

    2011-01-01

    Total polyphenol content and antioxidative activity of the non-edible parts;i.e., seeds and peel, of three tropical fruits (mango, avocado and starfruit)and apple were analyzed and compared with those of the edible parts. Antioxidative activity was evaluated based on the ability of the fruit extracts (seed, peel and pulp)to scavenge the DPPH radical. The non-edible parts of the tropical fruits tested were found to have significant antioxidant activities. Among them, the DPPH radical scavengin...

  16. Thin Films

    Directory of Open Access Journals (Sweden)

    M. Benmouss

    2003-01-01

    the optical absorption are consistent with the film color changes. Finally, the optical and electrochromic properties of the films prepared by this method are compared with those of our sputtered films already studied and with other works.

  17. Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life.

    Science.gov (United States)

    Gomes, Marcos de Souza; Cardoso, Maria das Graças; Guimarães, Ana Clara Garcia; Guerreiro, Adriana Cavaco; Gago, Custódia Maria Luís; Vilas Boas, Eduardo Valério de Barros; Dias, Cristina Maria Barrocas; Manhita, Ana Cristina Cabaça; Faleiro, Maria Leonor; Miguel, Maria Graça Costa; Antunes, Maria Dulce Carlos

    2017-02-01

    The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing microorganism growth. Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. The application of the film improved post-harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  18. [Binding of Volatile Organic Compounds to Edible Biopolymers].

    Science.gov (United States)

    Misharina, T A; Terenina, M B; Krikunova, N I; Medvedeva, I B

    2016-01-01

    Capillary gas chromatography was used to study the influence of the composition and structure of different edible polymers (polysaccharides, vegetable fibers, and animal protein gelatin) on the binding of essential oil components. The retention of volatile organic compounds on biopolymers was shown to depend on their molecule structure and the presence, type, and position of a functional group. The maximum extent of the binding was observed for nonpolar terpene and sesquiterpene hydrocarbons, and the minimum extent was observed for alcohols. The components of essential oils were adsorbed due mostly to hydrophobic interactions. It was shown that the composition and structure of a compound, its physico-chemical state, and the presence of functional groups influence the binding. Gum arabic and guar gum were found to bind nonpolar compounds to a maximum and minimum extent, respectively. It was demonstrated the minimum adsorption ability of locust bean gum with respect to all studied compounds.

  19. Study on biodegradated ability of thirteen edible fungi to straw

    Institute of Scientific and Technical Information of China (English)

    SONGRui-qing; DENGXun

    2004-01-01

    The biodegradated abilities of 13 edible fungi to straw were studied. The results showed that all the experimental fungi except Tricholama mongolicum had definite biodegradated abilities to the lignin and cellulose of straw. The Ideal fungus for straw degradation was screened out as Pleurotus ostreatus, which showed a higher degradation ability for lignin (17.86%) and lower degradation rate for cellulose (2.24%), with a Selection Factor (SF) of 7.97. The degradation rates of lignin and cellulose for other fungi ranged from 2.30% to 16.54% and 5.60% to 17.32%, respectively, and the SF was very low in range of 0.14 to 2.24.The ratio of colony's diameters to the color-zone (d1/d2) and SF are negative correlation, with a correlation coefficient of -0.1476.

  20. Nutritional and toxic factors in selected wild edible plants.

    Science.gov (United States)

    Guil, J L; Rodríguez-García, I; Torija, E

    1997-01-01

    Nutritional (ascorbic acid, dehydroascorbic acid and carotenes); antinutritional and toxic components (oxalic acid, nitrate and erucic acid) were determined in sixteen popular species of wild edible plants which are collected for human consumption in southeast Spain. Ascorbic + dehydroascorbic acids contents were very high in several species, especially in Chenopodium album L. (155 mg/100 g). Carotenoid content ranged from 4.2 mg/100 g (Stellaria media Villars) to 15.4 mg/100 g (Amaranthus viridis L.). A range of values was found for oxalic acid from absence to 1100 mg/100 g of plant material. Nitrate contents ranged from 47 mg/100 g (Salicornia europaea L.) to 597 mg/100 g (Amaranthus viridis L.). Low amounts of erucic acid were found in the Cruciferae family (Sisymbrium irio L. 1.73%; Cardaria draba L. 1.23%) and Plantago major L. 3.45%.

  1. Potential matrix metalloproteinase inhibitors from edible marine algae: a review.

    Science.gov (United States)

    Thomas, Noel Vinay; Manivasagan, Panchanathan; Kim, Se-Kwon

    2014-05-01

    Matrix metalloproteinases are endopeptidases which belong to the group of metalloproteinases that contribute for the extra-cellular matrix degradation, and several tissue remodeling processes. An imbalance in the regulation of these endopeptidases eventually leads to several severe pathological complications like cancers, cardiac, cartilage, and neurological related diseases. Hence inhibitory substances of metalloproteinases (MMPIs) could prove beneficial in the management of above specified pathological conditions. The available synthetic MMPIs that have been reported until now have few shortcomings and thus many of them could not make to the final clinical trials. Hence a growing interest among researchers on screening of MMPIs from different natural resources is evident and especially natural products from marine origin. As there has been an unparalleled contribution of several biologically active compounds from marine resources that have shown profound applications in nutraceuticals, cosmeceuticals, and pharmaceuticals, we have attempted to discuss the various MMPIs from edible sea-weeds. Copyright © 2014 Elsevier B.V. All rights reserved.

  2. Shear induced phase transitions induced in edible fats

    Science.gov (United States)

    Mazzanti, Gianfranco; Welch, Sarah E.; Marangoni, Alejandro G.; Sirota, Eric B.; Idziak, Stefan H. J.

    2003-03-01

    The food industry crystallizes fats under different conditions of temperature and shear to obtain products with desired crystalline phases. Milk fat, palm oil, cocoa butter and chocolate were crystallized from the melt in a temperature controlled Couette cell. Synchrotron x-ray diffraction studies were conducted to examine the role of shear on the phase transitions seen in edible fats. The shear forces on the crystals induced acceleration of the alpha to beta-prime phase transition with increasing shear rate in milk fat and palm oil. The increase was slow at low shear rates and became very strong above 360 s-1. In cocoa butter the acceleration between beta-prime-III and beta-V phase transition increased until a maximum of at 360 s-1, and then decreased, showing competition between enhanced heat transfer and viscous heat generation.

  3. Chemical Composition and Bioactive Compounds of Some Wild Edible Mushrooms

    Directory of Open Access Journals (Sweden)

    Melinda NAGY

    2017-05-01

    Full Text Available Over the last decades, the consumption of mushrooms has significantly increased due to the scientific evidence of their ability to help the organism in the combat and prevention of several diseases (Kalac, 2009. Fruiting bodies of mushrooms are consumed as a delicacy for their texture and flavour, but also for their nutritional properties that makes them even more attractable (Heleno S. 2015. In this paper data were collected from several scientific studies with the aim to characterize the chemical composition and content of bioactive compounds of various mushrooms species: Agaricus bisporus, Boletus edulis, Cantharellus cibarius, Pleurotus ostreatus, Lactarius piperatus. The chemical composition of 5 wild edible studied mushrooms, including moisture, ash, total carbohydrates, total sugars, crude fat, crude protein and energy were determined according to AOAC procedures.

  4. Genetic Linkage Map of the Edible Basidiomycete Pleurotus ostreatus

    Science.gov (United States)

    Larraya, Luis M.; Pérez, Gúmer; Ritter, Enrique; Pisabarro, Antonio G.; Ramírez, Lucía

    2000-01-01

    We have constructed a genetic linkage map of the edible basidiomycete Pleurotus ostreatus (var. Florida). The map is based on the segregation of 178 random amplified polymorphic DNA and 23 restriction fragment length polymorphism markers; four hydrophobin, two laccase, and two manganese peroxidase genes; both mating type loci; one isozyme locus (est1); the rRNA gene sequence; and a repetitive DNA sequence in a population of 80 sibling monokaryons. The map identifies 11 linkage groups corresponding to the chromosomes of P. ostreatus, and it has a total length of 1,000.7 centimorgans (cM) with an average of 35.1 kbp/cM. The map shows a high correlation (0.76) between physical and genetic chromosome sizes. The number of crossovers observed per chromosome per individual cell is 0.89. This map covers nearly the whole genome of P. ostreatus. PMID:11097904

  5. PHYTOCHEMICAL SCREENING OF GARHWAL HIMALAYA WILD EDIBLE TUBER COLOCASIA ESCULENTA

    Directory of Open Access Journals (Sweden)

    Chandra Subhash

    2012-03-01

    Full Text Available The present study aimed at evaluating the nutritional profile, successive value, thin layer chromatography and phytochemical screening of Colocasia esculenta. It is an important medicinal plant in India which is used in traditional medicine. Colocasia esculenta tubers contain nutrients such as ash value (total ash 4.80%, moisture 56.52%, crude fat 0.80% and crude fiber 7.5%, including minerals and vitamins such as calcium, phosphorous, iron, vitamin C, thiamine, riboflavin and niacin. Its edible corns and leaves are traditionally used for hepatic ailments. Leaf juice of this plant is applied over scorpion sting or in snake bite as well as it is used in food poisoning of plant origin. Ayurveda identified ailments viz. vata and pitta are supposed to be pacified by the leaf juice and so also the constipation, stomatitis, alopecia, hemorrhoids as well as general weakness.

  6. Prebiotic effectiveness of inulin extracted from edible burdock.

    Science.gov (United States)

    Li, Dandan; Kim, Jin M; Jin, Zhengyu; Zhou, Jie

    2008-02-01

    To investigate the prebiotic potential of burdock inulin (B-INU), the in vitro and in vivo effects of B-INU on bacterial growth were studied. B-INU significantly stimulated the growth of bifidobacteria in Man-Rogosa-Sharp (MRS) medium, anaerobically. Compared with chicory inulin (C-INU), long-chain inulin (L-INU) and fructooligosaccharides (FOS), 1% (w/v) B-INU promoted the specific growth rate of beneficial bacteria. The decreases of media pH with B-INU were almost the same as that with C-INU and FOS. In vivo, B-INU significantly increased the number of lactobacilli and bifidobacteria (Pinulin extracted from edible burdock showed prebiotic properties that could promote health.

  7. Edible oil structuring: an overview and recent updates.

    Science.gov (United States)

    Patel, Ashok R; Dewettinck, Koen

    2016-01-01

    In recent years, research dealing with edible oil structuring has received considerable interest from scientific community working in the area of food formulation. Much of this interest is linked to the possibility of using structured oil in development of newer product formats with improved nutritional profile (trans fat-free, low in saturated fats and high in mono and/or poly unsaturated fatty acids). In addition to the obvious industrial need of finding the alternative formulation approach, the interesting properties of structured systems (particularly, oleogels) also makes them a fascinating subject for fundamental studies. In this paper, we attempt to give a comprehensive and concise overview of the field of oil structuring with special emphasis on the updates from recent years. Specifically, several categories of food-grade oleogelators and their potential food applications are summarized with typical examples along with a discussion on the general principles and unresolved challenges related to this emerging area.

  8. Terahertz time-domain spectroscopy of edible oils

    Science.gov (United States)

    Dinovitser, Alex; Valchev, Dimitar G.; Abbott, Derek

    2017-06-01

    Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz frequencies is beginning to receive some attention. Furthermore, the rapidly decreasing cost of this technology and its capability for convenient, in situ measurement of material properties, raises the possibility of monitoring oil during cooking and processing at production facilities, and more generally within the food industry. In this paper, we test the hypothesis that oil undergoes chemical and physical changes when heated above the smoke point, which can be detected in the 0.05-2 THz spectral range, measured using the conventional terahertz time-domain spectroscopy technique. The measurements demonstrate a null result in that there is no significant change in the spectra of terahertz optical parameters after heating above the smoke point for 5 min.

  9. Content of methylated inositols in familiar edible plants.

    Science.gov (United States)

    Negishi, Osamu; Mun'im, Abdul; Negishi, Yukiko

    2015-03-18

    Familiar plants contain large amounts of inositols; soybean, white clover, red clover, bush clover, locust tree, wisteria, and kudzu of the legume family contain pinitol (3-O-methyl-chiro-inositol) at approximately 200-600 mg/100 g fresh weight (FW). The contents of pinitol in other plants were 260 mg/100 g FW for sticky mouse-ear, 275 mg/100 g FW for chickweed, and 332 mg/100 g FW for ginkgo. chiro-Inositol of 191 and 156 mg/100 g FW was also found in dandelion and Japanese mallotus, respectively. Ononitol (4-O-methyl-myo-inositol) of 166 mg/100 g FW was found in sticky mouse-ear. Furthermore, young leaves of ginkgo contained sequoyitol (5-O-methyl-myo-inositol) of 287 mg/100 g FW. Hydroxyl radical scavenging activities of the methylated inositols were higher than those of the original inositols. Effective uses of these familiar edible plants are expected to promote good health.

  10. Characterization of whey protein-carboxymethylated chitosan composite films with and without transglutaminase treatment.

    Science.gov (United States)

    Jiang, Shu-Juan; Zhang, Xuan; Ma, Ying; Tuo, Yanfeng; Qian, Fang; Fu, Wenjia; Mu, Guangqing

    2016-11-20

    Edible composite packaging has the advantage of complementary functional properties over its each bio-components. However, reports on whey protein concentrates (WPC)-carboxymethylated chitosan (CMC) composite films have not yet been released. To investigate the preparation of WPC-CMC composite films and its functional properties, four types of WPC-CMC composite films were prepared with and without Transglutaminase (TGase) treatment by mixing WPC aqueous solutions (10%, w/v) with CMC aqueous solutions (3%, w/v) at WPC to CMC volume ratios of (100:0), (75:25), (50:50), and (25:75). SDS-PAGE confirmed that TGase catalyzed crosslinking of whey protein. Results revealed that CMC incorporation conferred a smooth and even surface microstructure on the films and markedly improved the transparency, water barrier properties, mechanical properties and solubility of the composite film. Furthermore, TGase resulted in an improvement in the water vapor barrier properties and mechanical properties of WPC-CMC (75:25 and 50:50, v/v) composite films, and there was no impairment of thermal stability of composite films. Therefore, TGase successfully facilitated the formation of WPC-CMC composite films with some improved functional properties. This offers potential applications as an alternative approach to the preparation of edible packaging films.

  11. Morphological characteristics and barrier properties of thermoplastic starch/chitosan blown film.

    Science.gov (United States)

    Dang, Khanh Minh; Yoksan, Rangrong

    2016-10-01

    Fabrication of starch-based edible film using blown film extrusion is challenging and interesting because this process provides continuous operation with shorter production time and lower energy consumption, is less labor intensive, and results in higher productivity than the conventional solution casting technique. Previously, we reported on the preparation and some properties of thermoplastic starch/chitosan (TPS/CTS) blown films; however, their morphological characteristics and barrier properties had not yet been elucidated. The present work thus aims to investigate the effect of chitosan (0.37-1.45%) on morphological characteristics, water vapor and oxygen barrier properties as well as hydrophilicity of the TPS and TPS/CTS films. The relationship between morphological characteristics and properties of the films was also discussed. Scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM) and X-ray photoelectron spectroscopy (XPS) confirmed the distribution and deposition of chitosan on the film surface. The existence of chitosan on the surface imparted the improved water vapor and oxygen barrier properties and the reduced surface hydrophilicity to the film. The results suggest that this biodegradable bio-based TPS/CTS film could potentially be used as an edible film for food and pharmaceutical applications.

  12. KAJIAN TEKNOLOFI EDIBLE COATING DARI PATI DAN APLIKASINYA UNTUK PENGEMAS PRIMER LEMPOK DURIAN [Technological Assessment of Starch Edible Coating and Its Application on Primary Packaging of Durian Sweets

    Directory of Open Access Journals (Sweden)

    Budi Santoso1

    2004-12-01

    Full Text Available The study objective was to determine the shelf life of edible coating packaged of durian lempok. The experimental method used in this study was Factorial Randomized Block Design consisting of three factors. These factors were tapioca starch, stearate acid, and CMC. The edible coating solution was applied in to durian lempok by using dip method. The result showed that edible coating packaged of durian lempok could increase the durian lempok shelf life by 67 percent than durian lempok without edible coating. The edible coating was capable of decreasing the durian lempok weight loss by magnitude of 36.38% during storage, decreasing the peroxide number by magnitude of 33.33%, decreasing the water content by magnitude of 7.54%, and suppressing the microbial growth by the amount of 31.20%, respectively. Visual change of non-coating lempok had occurred on the day of 19th, which was indicated by greyish-white colour change due to certain type of mold on lempok surface, while the similar change happened at day of 31th (T2A3C3 treatment.

  13. Microbiological Load of Edible Insects Found in Belgium

    Directory of Open Access Journals (Sweden)

    Rudy Caparros Megido

    2017-01-01

    Full Text Available Edible insects are gaining more and more attention as a sustainable source of animal protein for food and feed in the future. In Belgium, some insect products can be found on the market, and consumers are sourcing fresh insects from fishing stores or towards traditional markets to find exotic insects that are illegal and not sanitarily controlled. From this perspective, this study aims to characterize the microbial load of edible insects found in Belgium (i.e., fresh mealworms and house crickets from European farms and smoked termites and caterpillars from a traditional Congolese market and to evaluate the efficiency of different processing methods (blanching for all species and freeze-drying and sterilization for European species in reducing microorganism counts. All untreated insect samples had a total aerobic count higher than the limit for fresh minced meat (6.7 log cfu/g. Nevertheless, a species-dependent blanching step has led to a reduction of the total aerobic count under this limit, except for one caterpillar species. Freeze-drying and sterilization treatments on European species were also effective in reducing the total aerobic count. Yeast and mold counts for untreated insects were above the Good Manufacturing Practice limits for raw meat, but all treatments attained a reduction of these microorganisms under this limit. These results confirmed that fresh insects, but also smoked insects from non-European trades, need a cooking step (at least composed of a first blanching step before consumption. Therefore, blanching timing for each studied insect species is proposed and discussed.

  14. Omega-3 fatty acids and antioxidants in edible wild plants.

    Science.gov (United States)

    Simopoulos, Artemis P

    2004-01-01

    Human beings evolved on a diet that was balanced in the omega-6 and omega-3 polyunsaturated fatty acids (PUFA), and was high in antioxidants. Edible wild plants provide alpha-linolenic acid (ALA) and higher amounts of vitamin E and vitamin C than cultivated plants. In addition to the antioxidant vitamins, edible wild plants are rich in phenols and other compounds that increase their antioxidant capacity. It is therefore important to systematically analyze the total antioxidant capacity of wild plants and promote their commercialization in both developed and developing countries. The diets of Western countries have contained increasingly larger amounts of linoleic acid (LA), which has been promoted for its cholesterol-lowering effect. It is now recognized that dietary LA favors oxidative modification of low density lipoprotein (LDL) cholesterol and increases platelet response to aggregation. In contrast, ALA intake is associated with inhibitory effects on the clotting activity of platelets, on their response to thrombin, and on the regulation of arachidonic acid (AA) metabolism. In clinical studies, ALA contributed to lowering of blood pressure, and a prospective epidemiological study showed that ALA is inversely related to the risk of coronary heart disease in men. Dietary amounts of LA as well as the ratio of LA to ALA appear to be important for the metabolism of ALA to longer-chain omega-3 PUFAs. Relatively large reserves of LA in body fat. as are found in vegans or in the diet of omnivores in Western societies, would tend to slow down the formation of long-chain omega-3 fatty acids from ALA. Therefore, the role of ALA in human nutrition becomes important in terms of long-term dietary intake. One advantage of the consumption of ALA over omega-3 fatty acids from fish is that the problem of insufficient vitamin E intake does not exist with high intake of ALA from plant sources.

  15. Production of Fully Homozygous Genotypes from Various Edible Alliums

    Directory of Open Access Journals (Sweden)

    A. R. ALAN

    2014-06-01

    Full Text Available Allium is a very large genus containing over 700 distinct species including the various edible onions, garlics, chives, and leeks. About a dozen of the species are economically important as crops or garden vegetables where as many others are cultivated as ornamental plants. Allium breeding programs generally take very long time with low success due to problems such as long life cycle, sterility, polyploidy, high levels of heterozygosity. Development of inbreed lines is a very difficult process due to severe inbreeding depression. Doubled haploid (DH techniques can be utilized to obtain fully homozygous Allium materials. In Alliums, gynogenesis is the major technique used to produce haploid and DH plants from unfertilized female gamets with reduced chromosome number. We are in the process of developing gynogenesis induction protocols for several edible Allium species. We showed that gynogenic embryos can be obtained from a wide range of Allium materials. About half of the gynogenic embryos continue to grow and become plantlets. In general, gynogenic plantlets are green, but some of them show chlorophyll abnomalities. Results obtained from flow cytometric analysis of nuclei isolated from gynogenic materials indicate that majority of the gynogenic Allium materials are haploid and DH plants. DH onion lines developed in our program are generally vigorous plants with high levels of fecundity. The seeds obtained from DH onions show high germination. Plants of DH onion lines grow uniformly and produce bulbs very uniform in size, shape, color and quality features. These DH lines are excellent inbreds to be used as male parents in the production of F1 hybrid onion lines. Success obtained in DH onion materials indicates that a similar approach can be applied in the breeding programs of other important Alliums.

  16. Microbiological Load of Edible Insects Found in Belgium.

    Science.gov (United States)

    Caparros Megido, Rudy; Desmedt, Sandrine; Blecker, Christophe; Béra, François; Haubruge, Éric; Alabi, Taofic; Francis, Frédéric

    2017-01-13

    Edible insects are gaining more and more attention as a sustainable source of animal protein for food and feed in the future. In Belgium, some insect products can be found on the market, and consumers are sourcing fresh insects from fishing stores or towards traditional markets to find exotic insects that are illegal and not sanitarily controlled. From this perspective, this study aims to characterize the microbial load of edible insects found in Belgium (i.e., fresh mealworms and house crickets from European farms and smoked termites and caterpillars from a traditional Congolese market) and to evaluate the efficiency of different processing methods (blanching for all species and freeze-drying and sterilization for European species) in reducing microorganism counts. All untreated insect samples had a total aerobic count higher than the limit for fresh minced meat (6.7 log cfu/g). Nevertheless, a species-dependent blanching step has led to a reduction of the total aerobic count under this limit, except for one caterpillar species. Freeze-drying and sterilization treatments on European species were also effective in reducing the total aerobic count. Yeast and mold counts for untreated insects were above the Good Manufacturing Practice limits for raw meat, but all treatments attained a reduction of these microorganisms under this limit. These results confirmed that fresh insects, but also smoked insects from non-European trades, need a cooking step (at least composed of a first blanching step) before consumption. Therefore, blanching timing for each studied insect species is proposed and discussed.

  17. Investigation of the Effects of Rosemary Extract on Barrier and Colorimetric Properties of Mungbean Starch Films

    Directory of Open Access Journals (Sweden)

    H. Safari Maznabi

    2013-08-01

    Full Text Available Barrier properties are one of the most important factors in the edible film. In this study, edible mungbean films were prepared containing (0%, 15%, 30%, 45% concentrations of rosemary aqueous extract. Then the effect of rosemary was investigated on colorimetric and barrier properties (water vapor permeability, oxygen permeability. Rosemary extract increased the absorption of color in the visible region, which in turn led to increase of the parameters a (index color tends toward green and b (index color tends towards yellow. The results showed that increasing concentrations of rosemary extract have a significant effect( p <0.05 to reduce the amount of oxygen and water vapor permeability.  Also turbidity of mungbean starch was increased with increasing concentrations of rosemary in the film. Improving barrier properties and the colorimetric properties were showed by rosemary extract compounds that these materials can use as the safety of food and pharmaceutical packaging industry.

  18. Biodegradable polymer films from seaweed polysaccharides: A review on cellulose as a reinforcement material

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    H. P. S. Abdul Khalil

    2017-04-01

    Full Text Available Seaweed and cellulose are promising natural polymers. This article reviews the basic information and recent developments of both seaweed and cellulose biopolymer materials as well as analyses the feasible formation of seaweed/cellulose composite films. Seaweed and cellulose both exhibit interesting film-forming properties. Nevertheless, seaweed has poor water vapour barrier and mechanical properties, whereas cellulose is neither meltable nor soluble in water or common organic solvents due to its highly crystalline structure. Therefore, modification of these hydrocolloids has been done to exploit their useful properties. Blending of biopolymers is a must recommended approach to improve the desired characteristics. From the review, seaweed is well compatible with cellulose, which possesses excellent mechanical strength and water resistance properties. Moreover, seaweed/cellulose composite films can prolong a product’s shelf life while maintaining its biodegradability. Additionally, the films show potential in contributing to the bioeconomy. In order to widen seaweed and cellulose in biocomposite application across various industries, some of the viewpoints are highlighted to be focused for future developments and applications.

  19. Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries)

    NARCIS (Netherlands)

    Kozarski, Maja; Klaus, Anita; Vunduk, Jovana; Zizak, Zeljko; Niksic, Miomir; Jakovljevic, Dragica; Vrvic, Miroslav M.; Griensven, Van Leo J.L.D.

    2015-01-01

    The methanolic extract of the wild edible mushroom Cantharellus cibarius Fr. (chanterelle) was analyzed for in vitro antioxidative, cytotoxic, antihypertensive and antibacterial activities. Various primary and secondary metabolites were found. Phenols were the major antioxidant components found

  20. Conjugated linoleic acid (CLA) formation in edible oils by photoisomerization: a review.

    Science.gov (United States)

    Gangidi, Rahul Reddy; Lokesh, Belur Ramaswamy

    2014-05-01

    Conjugated linoleic acid (CLA) that is commonly found in dairy and ruminant fats, is geometrical and positional isomer of linoleic acid (LA). Edible oils are not good sources of CLA. Attempts have been made to generate CLA in edible oils through photoisomerization procedures. CLA isomers have several proven health benefits. This article reviews procedures for producing CLA containing edible oils by photoisomerization approach and applications of photoisomerized oils for food uses. The article reviews (1) the photoisomerized production of CLA containing oils on lab scale, with customized equipment, at pilot plant scale; (2) the effects of iodine content, photoisomerization time, refining, interference from minor components of oils, efficacy of different edible oils containing LA, interference from antioxidants; (3) the chemical kinetics, oxidative stability; and (4) photoisomerized oils for frying oils and as drying oils.The review also briefly covers methods of measurement of CLA.

  1. Effects of hydrocolloids and homogenization on stability of cloudy jujube juices%亲水胶体及均质对枣浊汁饮料稳定性的影响

    Institute of Scientific and Technical Information of China (English)

    赵光远; 段倩; 常杨; 曹益恒; 纵伟

    2013-01-01

    To improve the cloudy stability of cloudy jujube juices, the effects of some hydrocolloids and homogenization on the cloudy stability rate were studied by turbidity retention rate, sensory evaluation and Ze-ta-potential. The effects of different hydrocolloids on the stability of cloudy jujube juices were studied by the accelerated storage tests, and found the co-operatation of 0.04% (m/V) xanthan and 0.04% (m/V) aciduric CMC had a desired effect on juice stability, which were chosen for storing tests. The optimum process parameters of homogenization were obtained according to turbidity retention rate, which are 50 X., 25 MPa, and time once. The cloudy stability of cloudy jujube juices could be improved by Cooperatation of xanthan and aciduric CMC and suitable homogenization.%为了提高枣浊汁饮料的稳定性,以浊度保留率、感官评定和Zeta电位为指标,考察多种天然亲水胶体和均质对饮料稳定性的影响.通过加速贮藏试验发现:0.04%(m/V)黄原胶+0.04%(m/V)酸性羧甲基纤维素钠的稳定效果较好.通过测定浊度保留率确定最佳均质工艺条件为50℃均质1次,均质压力为25 MPa.黄原胶和酸性羧甲基纤维素钠组合以及适当的均质可以提高鲜枣浊汁饮料稳定性.

  2. Shelf life of pie caps with biodegradable films as spacers

    Directory of Open Access Journals (Sweden)

    Daniela Verónica Escobar Gianni

    2013-01-01

    Full Text Available Commonly pie caps at market use polyethylene films as spacers between them. This paper studies the conventional spacers replacement with edible and biodegradable films made with whey protein isolate (WPI and potassium sorbate as a preservative. Besides facilitating the separation of pie caps, with this application is intended to increase their shelf life. The films made by the compression molding method were used as spacers in pie caps without preservative in their formula (A and with preservative (B and they were compared with conventional polyethylene spacers (C. During four months, monthly sensory, microbiological and physicochemical (humidity evaluations were done on the pie caps, together with humidity and solubility evaluations of the films. None of the samples showed microbiological or sensory deterioration. The sensory attributes showed no or slight difference in study time. Between samples the differences were minor: the best scores were for sample A in color, sample C in flavor, and samples B and C in texture and overall liking. The edible films have an interesting potential for this application, although studies in disguise the flavor of serum should be done.

  3. Physical and mechanical properties of modified bacterial cellulose composite films

    Science.gov (United States)

    Indrarti, Lucia; Indriyati, Syampurwadi, Anung; Pujiastuti, Sri

    2016-02-01

    To open wide range application opportunities of Bacterial Cellulose (BC) such as for agricultural purposes and edible film, BC slurries were blended with Glycerol (Gly), Sorbitol (Sor) and Carboxymethyl Cellulose (CMC). The physical and mechanical properties of BC composites were investigated to gain a better understanding of the relationship between BC and the additive types. Addition of glycerol, sorbitol and CMC influenced the water solubility of BC composite films. FTIR analysis showed the characteristic bands of cellulose. Addition of CMC, glycerol, and sorbitol slightly changed the FTIR spectrum of the composites. Tensile test showed that CMC not only acted as cross-linking agent where the tensile strength doubled up to 180 MPa, but also acted as plasticizer with the elongation at break increased more than 100% compared to that of BC film. On the other hand, glycerol and sorbitol acted as plasticizers that decreased the tensile strength and increased the elongation. Addition of CMC can improve film transparency, which is quite important in consumer acceptance of edible films in food industry.

  4. Effect of Fatty acids and beeswax addition on properties of sodium caseinate dispersions and films.

    Science.gov (United States)

    Fabra, M J; Jiménez, A; Atarés, L; Talens, P; Chiralt, A

    2009-06-08

    Edible films based on sodium caseinate and different saturated fatty acids, oleic acid, or beeswax were formulated. Film-forming emulsions were characterized in terms of particle size distribution, rheological behavior and surface tension. In order to evaluate the influence of lipids on sodium caseinate matrices, mechanical, optical, and water vapor barrier properties were studied, taking into account the effect of water content and film structure on such properties. Saturated fatty acids affected the film properties in a particular way due to the formation of bilayer structures which limited water vapor permeability, giving rise to nonflexible and more opaque films. Oleic acid and beeswax were less effective as water vapor barriers, although the former imparted more flexibility to the caseinate films and did not reduce the film transparency notably.

  5. Stable 'arrested' non-aqueous edible foams based on food emulsifiers.

    Science.gov (United States)

    Patel, A R

    2017-06-21

    Stable oil foams with structured air-oil interfaces and high overrun (φair ≫ 0.5) were fabricated using edible emulsifiers (sucrose esters and lecithin). Advanced microscopy was used to understand the microstructure of these 'arrested' non-aqueous foams which displayed interesting rheological behaviour (yielding and thixotropy). Such complex colloids stabilized by edible ingredients could find important industrial applications in the development of novel textured food products.

  6. Data Fusion of Electronic Nose and Electronic Tongue for Detection of Mixed Edible-Oil

    Directory of Open Access Journals (Sweden)

    Hong Men

    2014-01-01

    Full Text Available For the problem of the waste of the edible-oil in the food processing, on the premise of food security, they often need to add new edible-oil to the old frying oil which had been used in food processing to control the cost of the production. Due to the fact that the different additive proportion of the oil has different material and different volatile gases, we use fusion technology based on the electronic nose and electronic tongue to detect the blending ratio of the old frying oil and the new edible-oil in this paper. Principal component analysis (PCA is used to distinguish the different proportion of the old frying oil and new edible-oil; on the other hand we use partial least squares (PLS to predict the blending ratio of the old frying oil and new edible-oil. Two conclusions were proposed: data fusion of electronic nose and electronic tongue can be used to detect the blending ratio of the old frying oil and new edible-oil; in contrast to single used electronic nose or single used electronic tongue, the detection effect has increased by using data fusion of electronic nose and electronic tongue.

  7. Macro-fungal diversity and nutrient content of some edible mushrooms of Nagaland, India

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    RAJESH KUMAR

    2013-05-01

    Full Text Available Kumar R, Tapwal A, Pandey S, Borah RK, Borah DP, Borgohain J. 2013. Macro-fungal diversity and nutrient content of some edible mushrooms of Nagaland, India. Nusantara Bioscience 5: 1-7. The northeast region of India abounds in forest wealth, including variety of flora and fauna. The high humidity during monsoon period provides ideal atmospheric conditions for the growth of diverse group of macrofungal fruit bodies. Nagaland, the northeastern state of India is rich in biodiversity and encompasses large numbers edible and non-edible mushroom species. Young and matured carpophores of 15 wild edible mushroom species were collected from 12 locations in different districts of Nagaland. Out of these four species belongs to family Agaricaceae, two belongs to Tricholomataceae and rest belongs to Boletaceae, Cantherallaceae, Russulaceae, Sarcoscyphaceae, Auriculariaceae, Polyporaceae, Schizophyllaceae, Pleurotaceae and Lyophyllaceae. The selected species were analyzed for proximate analysis of nutritional values. The protein content varies from 22.50-44.93% and carbohydrates were recorded 32.43-52.07% in selected species. The documentation of wild edible mushrooms is very scanty in Northeast India. The key objective of the present study was to generate a database on macrofungal diversity, ecology, ethnomycology, utilization and nutrient status of important wild edible mushroom species of Nagaland, which forms a part of the food culture of the native peoples.

  8. IMPROVEMENT OF SHELF LIFE QUALITY OF GREEN BELL PEPPERS USING EDIBLE COATING FORMULATIONS

    Directory of Open Access Journals (Sweden)

    Emilio Ochoa-Reyes

    2013-06-01

    Full Text Available In Latin-America, there are countries with high production levels of green bell peppers, which requires of new strategies of conservation for their international trade. Traditional techniques of preservations do not guarantee to prolong the shelf life of these kinds of fruits, for this reason, in the present study, the Influence of different edible coating formulations on shelf-life quality of green bell peppers was studied. Three different biopolymers (pectin, arabic, and xanthan gums were evaluated in mixtures with candelilla wax as hydrophobic phase, jojoba oil as plasticizer and a crude extract of polyphenols as source of bioactive compounds. Green bell peppers were immersion-treated and then stored at room temperature. Response variables were: weight loss, color, appearance, pH, total soluble solids and firmness changes which were kinetically determined. All peppers treated with edible-coating showed a significant difference (Tukey, p≤0.05 in weight loss compared to control treatment (without edible coating, while a lower level of deterioration was observed in fruits treated with edible coating formulated with arabic gum, but appearance remained similar among fruits treated with different edible coatings. Use of mixtures of biopolymers, candelilla wax, jojoba oil and polyphenols to develop edible and functionalized coatings significantly extended shelf life of green bell pepper.

  9. Transesterification of edible, non-edible and used cooking oils for biodiesel production using calcined layered double hydroxides as reusable base catalysts.

    Science.gov (United States)

    Sankaranarayanan, Sivashunmugam; Antonyraj, Churchil A; Kannan, S

    2012-04-01

    Fatty acid methyl esters (FAME) were produced from edible, non-edible and used cooking oils with different fatty acid contents by transesterification with methanol using calcined layered double hydroxides (LDHs) as solid base catalysts. Among the catalysts, calcined CaAl2-LDH (hydrocalumite) showed the highest activity with >90% yield of FAME using low methanol:oil molar ratio (catalyzed process for production of biodiesel in high yields from a wide variety of triglyceride oils including used oils is possible using optimized conditions.

  10. Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films

    Science.gov (United States)

    Shelf life of strawberries (Fragaria x ananassa) is limited by decay due to microbial growth that negatively impacts their color, texture, and weight. Plant natural volatile compounds, such as terpenoids and esters, have been reported to have antimicrobial properties. The effect of carvacrol (C) and...

  11. Preparation and characterization of bionanocomposite film based ontapioca starch/bovine gelatin/nanorod zinc oxide

    DEFF Research Database (Denmark)

    Mehdi Marvizadeh, Mohammad; Oladzadabbasabadi, Nazila; Mohammadi Nafchi, Abdorreza

    2017-01-01

    To exploring a nano-packaging materials for using as coating or edible films, tapioca starch/gelatin/nanorod ZnO (ZnOsingle bondN) bionanocomposites were prepared via solution casting technique. The effects of nanofiller addition on the mechanical, physicochemical, and crystalline structures.......5% ZnOsingle bondN into biopolymer matrix. In summary combined starch/gelatin films supported by ZnOsingle bondN showed better properties compared to starch or gelatin alone. Thus, the bionanocomposite films can be used in food, medicine, and pharmaceutical packaging....

  12. An Assessment of the Potential for the Sustainable Development of the Edible Periwinkle, Littorina littorea, Industry in Ireland

    OpenAIRE

    Cummins, V.; Coughlan, S.; McClean, O.; Connolly, N.; Mercer, J; Burnell, G

    2002-01-01

    The edible periwinkle Littorina littorea (L.) has been exploited as a food source in Ireland since the stone age (Woodman, Anderson and Finlay, 1999). Today there is a large market for the edible periwinkle on the continent, principally in France. Pearson (1994) estimated that the Irish periwinkle industry was worth approximately €6.34 million (£5 million) in exports per annum. The edible periwinkle industry remains a fishery of economic and sociological importance in peripheral coastal commu...

  13. An ethnobotanical study of wild edible plants in Bulgaria

    Directory of Open Access Journals (Sweden)

    Anely Nedelcheva

    2013-11-01

    Full Text Available Background: This study focuses on the wild vascular plants traditionally used for human consumption in Bulgaria and its aim is to present data about the richness and diversity of plants used as a nutrition source, about folk botanical knowledge and to give an impression about their contemporary state and development in relation to natural plant resources and traditional food culture. The study covers the period from the end of 19th to the middle of the 20th century. Materials and Methods: The study gathered data from more than 30 ethnobotanical and ethnographical sources which provide information for the end of 19th to the middle of the 20th century, in addition to field data collected through semi-structured interviews. Results: A total of 88 wild plant species, 25 families and 52 genera were identified as edible plants. Prevailing are representatives of Rosaceae, Amaranthaceae, Amaryllidaceae, Brassicaceae, Compositae and Polygonaceae. The largest numbers of species are from Allium, Rumex and Chenopodium. Similar in number are the species which are used as leaves (43 and fruits (38, followed by young shoots (9, seeds (7, roots (4, bulbs (4 and inflorescences (2. The largest group is from plants whose aboveground parts are gathered mainly during the spring and used as vegetables. Important species are Urtica dioica, Rumex acetosa, Rumex patientia, Chenopodium album, Atriplex prostrata and Amaranthus retroflexus. The fruits are mostly gathered from Rosaceae, Adoxaceae, Ericaceae and Vitaceae shrubs and trees. The study determined eight major food groups: fresh greens and fruits, stuffed pies, stewed and boiled greens, boiled cereals, sweets (boiled fruit products, dried fruits, snacks and lacto-fermented products. The predominant taste is salty-sour-spicy. Some of wild foods are also used for medicinal purposes and included in preventing or healing diets. Conclusion: Today’s traditional diet is very different from the past. Bulgaria provides a

  14. Application of Electronic Tongue in Edible Oil Detection with Cluster Algorithm based on Artificial Fish Swarm Improvement

    Directory of Open Access Journals (Sweden)

    Pingyan Zhang

    2013-04-01

    Full Text Available Methods for edible oil quality detection mainly have conductivity and peroxide acid value, but as for currently blending edible detection, the effect of these methods is not satisfied. In this study, we propose a cluster algorithm based on artificial fish swarm improvement to detect edible oil by voltammetric electronic tongue. It can optimize the cluster centers value and the initial value. The results show that this is significant to classification and detection of edible oil using the artificial fish swarm cluster algorithm in voltammetric electronic tongue system.

  15. Ethno-Edible Mushroom of Pleurotus sp., Clytocybe nebularis and Auricularia auricula in Ranupani Village, East Java

    Directory of Open Access Journals (Sweden)

    Jehan Ramdani Haryati

    2012-05-01

    Full Text Available This paper documented the knowledge about the wild edible fungal flora of Ranupani Village of East Java Indonesia that used by indigenous Tenggerese tribes. Study was conducted by using semi-structured interview and purposive sampling. Data were analyzed quantitatively descriptive. Index of Cultural Significance (ICS was used to evaluate the importance of non-wood forest’s yields for local people. Identification of edible mushrooms was based on Guidelines of Flora Diversity Data Collection. This study was focus on the three edible mushrooms which are eaten mostly by the villagers, i.e. Pleurotus sp., Clytocybe nebularis and Auricularia auricula. The result is the Ranupani residents’ perception of edible mushrooms and its potential as an alternative source of food based on local knowledge and local wisdom of Tenggerese. Pleurotus sp. has the highest preference and intensity to be consumed with 3,2 ICS. It means culturally, this edible mushroom were not too important but intensively used as a secondary food sources such as soup (added or sauted, chips (dried and fried. Ranupani Villagers always consumed edible mushrooms in rainy season. The ability of residents to distinguish edible mushrooms are equal to the searching ability to find edible mushroom substrate. The residents will recognized the substrate of edible mushrooms on dead trunks of Pasang Tree (Lithocarpus sundaicus, Danglu (Engelhardia spicata, Kemlandingan (Albizia Montana, Casuarina (Casuarina junghuhniana and acacia (Acacia decurens. Residents who do not have the ability to distinguish and searching were consumer, get the edible mushrooms by buying from the searcher or distributor in packs. The characteristics of an edible mushrooms are a discrete soft flesh of the fruit body, dark color, no ring on the stipe, the presence of insects (e.g. moths in the lamellae and the type of mushroom substrate. There were also assisted growths of wild mushrooms by the residents’ raw chop the

  16. Ethnobotanical study of wild edible plants in Derashe and Kucha Districts, South Ethiopia

    Directory of Open Access Journals (Sweden)

    Kebebew Fassil

    2006-12-01

    Full Text Available Abstract The study discussed ethnobotany of and threats to wild edible plants in Derashe and Kucha Districts, South Ethiopia. Semi-structured interview, field observation, group discussion, market survey, and pair wise ranking were employed to gather ethnobotanical data. The information was collected from informants of three ethnic groups namely, Kusume, Derashe and Gamo people. The study documented 66 edible plant species belonging to 54 genera and 34 families. Of the reported edibles, 83.3% have more than one use categories. Food, medicine, construction/technology, and fuel wood had contributed 79% of the total uses. Of the recorded wild edible plant species, 78.8% were reported to be edible both in normal and food shortage times. Procurement and use of most edibles were found to be age and gender specific. However, species use under various use categories does not vary among the communities (X2 = 3.89, df = 6, α = 0.05 and 1-α = 12.6. The study showed that the majority (62.1% of the species were collected from wooded grassland/or bush land vegetation type. Pair wise ranking results indicated that agricultural expansion, over stocking/overgrazing, fuel wood collection, and uncontrolled fire setting as principal threats to wild edible plants in the study areas. The findings suggest that (i Public awareness and community based management need to be encouraged at all levels in order to overcome the threats; (ii further investigation into nutritional properties of all the species reported; and (iii Since the species are also nutraceutical, study on the pharmacological attributes would help to understand their medicinal applications. Furthermore, urgent collection of germplasm from areas under human pressure is recommended.

  17. Present status of edible oil consumption and household demand projection for Tamil Nadu (India

    Directory of Open Access Journals (Sweden)

    Govindaraj Gurrappanaidu

    2012-01-01

    Full Text Available Until the 1990s the major edible oil consumed in Tamil Nadu state was peanut and sesame oil. The technological, economic and policy changes thereafter induced dynamism in consumer demand for food, including edible oils. In this study, the household demand for individual edible oils based on present consumption was assessed and forecasted for 2015 and 2020 for Tamil Nadu. Due to constraints in the secondary data published by National Sample Survey Organisation (NSSO, the primary data was used. The Almost Ideal Demand System (AIDS model was employed to estimate the income (expenditure elasticities and in turn used to project the demand for edible oils and associated products like ghee and butter. The overall edible oil demand is expected to grow at 7.0% per annum in Tamil Nadu, with the highest growth of sunflower oil (8.7% followed by other oils (7.8%, sesame oil (6.6%, peanut oil (6.6% and palm oil (3.1%. The demand for total edible oil in rural Tamil Nadu increases from 3.14 lakh tonnes (2009-10 to 5.3 lakh tonnes (2020, whereas, in urban areas, it increases from 3.24 lakh tonnes to 5.45 lakh tonnes. The non-traditional oil like sunflower oil and other oils (soybean, corn, rice bran, palm oil has made inroads in the consumption basket and will continue to dominate in the future. Hence, concerted efforts like increasing seed replacement rate, increasing the intensity of adoption of improved technology and appropriate price policy are required to increase productivity of non-traditional crops besides promoting traditional crops (peanut and sesame to meet the growing edible oil demand in the state.

  18. Edible applications of shellac oleogels: spreads, chocolate paste and cakes.

    Science.gov (United States)

    Patel, Ashok R; Rajarethinem, Pravin S; Grędowska, Agnieszka; Turhan, Ozge; Lesaffer, Ans; De Vos, Winnok H; Van de Walle, Davy; Dewettinck, Koen

    2014-04-01

    We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simply using shellac oleogels as the continuous oil phase. The water droplets in these emulsions (size < 40 μm) were stabilized via interfacial and bulk crystallization of shellac. Chocolate paste prepared by complete replacement of an oil-binder and a partial replacement of palm oil (∼27%) with a shellac oleogel, showed no sign of 'oiling-out' when stored at elevated temperature (30 °C) for several weeks. Further, cakes prepared using oleogel-based w/o emulsions (20 wt% water) as a shortening alternative showed comparable functionalities (texture and sensory attributes) to the standard cake.

  19. Essential trace elements in edible mushrooms by Neutron Activation Analysis

    Energy Technology Data Exchange (ETDEWEB)

    Moura, Patricia L.C.; Maihara, Vera A.; Castro, Lilian P. de [Instituto de Pesquisa e Energetica e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)]. E-mail: patricialandim@ig.com.br; vmaihara@ipen.br; lilian.Pavanelli@terra.com.br; Figueira, Rubens C.L. [Universidade Cruzeiro do Sul, Sao Paulo, SP (Brazil)]. E-mail: figueiraru@yahoo.com.br

    2007-07-01

    Mushrooms are excellent nutritional sources since they provide proteins, fibers and mineral, such as K, P, Fe. They have also been the focus of medical research. In Brazil mushrooms are not consumed in large quantities by the general population since people know little about the nutritional and medicinal benefits that mushrooms offer. Hence, this study intends to contribute to a better understanding of the essential element content in edible mushrooms, which are currently commercialized in Sao Paulo state. Br Fe, K, Na and Zn concentrations were determined by Instrumental Neutron Activation Analysis in the following mushroom species: Shitake (Lentinus edodes), Shimeji (Pleurotus ssp), Paris Champignon (Agaricus bisporus), Hiratake ( Pleurotus ssp) and Eringue (Pleurotus Eryngu. The mushroom samples were acquired from commercial establishments in the city of Sao Paulo and directly from the producers. Essential element contents in mushrooms varied between Br 0.03 to 4.1 mg/kg; Fe 20 to 267 mg/kg; K 1.2 to 5.3 g/kg, Na 10 to 582 mg/kg and Zn 60 to 120 mg/kg. The results confirm that mushrooms can be considered a good source of K, Fe and Zn. The low Na level is a good nutritional benefit for the consumer. (author)

  20. Review of food composition data for edible insects.

    Science.gov (United States)

    Nowak, Verena; Persijn, Diedelinde; Rittenschober, Doris; Charrondiere, U Ruth

    2016-02-15

    Edible insects are considered rich in protein and a variety of micronutrients, and are therefore seen as potential contributors to food security. However, the estimation of the insects' contribution to the nutrient intake is limited since data are absent in food composition tables and databases. Therefore, FAO/INFOODS collected and published analytical data from primary sources with sufficient quality in the Food Composition Database for Biodiversity (BioFoodComp). Data were compiled for 456 food entries on insects in different developmental stages. A total of 5734 data points were entered, most on minerals and trace elements (34.8%), proximates (24.5%), amino acids (15.3%) and (pro)vitamins (9.1%). Data analysis of Tenebrio molitor confirms its nutritive quality that can help to combat malnutrition. The collection of data will assist compilers to incorporate more insects into tables and databases, and to further improve nutrient intake estimations. Copyright © 2015 Food and Agriculture Organization of the United Nations. Published by Elsevier Ltd.. All rights reserved.