A microencapsulated beta-cyclodextrin and trans-cinnamaldehyde complex (2 g/100 g) was incorporated into a multilayered edible coating made of chitosan pectin. Fruits were washed, peeled cut, coated, stored at 4 °C in Ziploc® trays with lids for 15 days. Uncoated fruits served as controls. Coated firmer, maintained color, β-carotene content, showed lower juice leakage (P < 0.05). samples more accepted 0.05) by the panelists than Encapsulation successful since it had no negative impact on...

Abstract: Eugenol and trans ‐cinnamaldehyde are natural compounds known to be highly effective antimicrobials; however, both hydrophobic molecules, a limitation their use within the food industry. The goal of this study was synthesize spherical poly (DL‐lactide‐co‐glycolide) (PLGA) nanoparticles with entrapped eugenol for future antimicrobial delivery applications. emulsion evaporation method used form in presence (vinyl alcohol) (PVA) as surfactant. inclusion into PLGA accomplished organic...

The effectiveness of a multilayered edible coating with microencapsulated antimicrobial complex (beta-cyclodextrin and trans-cinnamaldehyde) in enhancing the quality shelf-life fresh-cut pineapple was assessed. Pineapples were washed, cleaned 300 mg/kg chlorine solution (1 min), cut into triangular prisms. Treated fruits coated using layer-by-layer technique dipping method stored sealed Ziploc® containers for 15 days at 4 °C. Uncoated served as controls. Shelf-life study consisted evaluating...

This study evaluated the effectiveness of an improved multilayered antimicrobial alginate-based edible coating in increasing shelf life fresh-cut watermelon without affecting its quality attributes. A set solutions containing sodium alginate (0.5, 1, 2 g/100 g), beta-cyclodextrin and microencapsulated trans-cinnamaldehyde (natural agent), pectin, calcium lactate were used as systems made into a using layer-by-layer (LbL) technique. The samples coated dipping technique stored at 4 °C for 15...

The objective of this study was to develop a multilayered edible coating with antimicrobial agent extend the shelf life fresh-cut cantaloupe stored at 4 °C. Three different sets experiments were designed test effect concentrations chitosan (0.5, 1, 2 g/100 g), pectin and encapsulated trans-cinnamaldehyde (1, 2, 3 on quality cantaloupe. first set (chitosan concentrations) provided optimum concentration based preferences by panelists. second (pectin produced an acceptable that maintained life....

Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or profile affect these interactions is unknown. Effect of (sorghum versus grape seed PA) on dough rheology high low insoluble polymeric protein (IPP) flour was evaluated using mixograph, large (TA.XT2i) small (HAAKE Rheostress 6000) deformation rheometry. Sorghum (93% polymeric) more effectively (p < 0.05) strengthened both glutens than (45% polymeric), without reducing...

Abstract: Recent outbreaks associated to the consumption of raw or minimally processed vegetable products that have resulted in several illnesses and a few deaths call for urgent actions aimed at improving safety those products. Electron beam irradiation can extend shelf‐life assure fresh produce. However, undesirable effects on organoleptic quality doses required achieve pathogen inactivation limit irradiation. Ways increase radiation sensitivity could reduce dose certain level microbial...

Abstract Trans ‐cinnamaldehyde incorporated chitosan‐alginate nanoparticles were synthesized using the ionic gelation and polyelectrolyte complexation technique. Alginate, chitosan, calcium chloride, trans at predetermined concentrations complexed electrostatically to optimize particle size loading efficiency. A final methodology optimized processing parameters (for example, stirring time, homogenization equilibration droplet size) was developed. The best working alginate chitosan mass ratio...

Abstract Encapsulation of hydrophobic plant essential oil components (EOC) into surfactant micelles can assist the decontamination fresh produce surfaces from bacterial pathogens during postharvest washing. Loading eugenol and carvacrol polysorbate 20 (Tween 20), Surfynol® 485W, sodium dodecyl sulfate (SDS), CytoGuard® LA (CG20) was determined by identification EOC/surfactant‐specific maximum additive concentration (MAC). Rheological behavior dilute EOC‐containing then tested to determine...

ABSTRACT The applications of nanoscale zeolitic imidazolate frameworks (ZIF‐8) for antimicrobial drug delivery depend on the aqueous suspension stability ZIF‐8 which is influenced by their crystallinity, size, shape, aggregation, and surface chemistry. This study evaluated nanoparticles in terms aggregation sedimentation characteristics. nanocomposites were synthesized with methanol via sonication at 30°C 1 h. effect drying methods (oven 80°C, vacuum 35°C), number washing steps (0 = no wash,...

ABSTRACT The effect of superheated steam temperature (115, 130, and 145C) convective heat transfer coefficient (100 160 W/m 2 C) on the drying rate product quality attributes (shrinkage, density, porosity, color, texture, nutrition loss) potato chips was investigated. Furthermore, dried by impinging (130 145C, h = 100 were compared to air (same conditions), commercial, fried chips. Temperature had a significant during impingement drying. Potato at higher showed less shrinkage, lower bulk...

Abstract This study assessed the application of an antibrowning solution using vacuum impregnation (VI) and then electron‐beam irradiation as a means to extend shelf life sliced white button mushrooms (Agaricus bisporus) . A preliminary helped determine best VI process parameters. Mushroom slices were impregnated with 2 g/100 g ascorbic acid + 1 calcium lactate; citric chitosan lactate at different pressures times atmospheric restoration times. Selection parameters was based on texture color...

Flow characterization of ground materials based on standard physical properties is not always accurate and must be complemented with other that help characterize their flowability. The flow yellow cornmeal as a function moisture content (10.0%, 13.5% 17.0%, 20.0% wet basis) concentrations added conditioner (calcium stearate, caking agent classified at GRAS, 0.50%, 0.75%, 1.00% wt/wt) were measured. optimum behavior characteristics the achieved 0.50% wt/wt calcium stearate 10.0% (w.b.) test....

Biomass–fungi composites, an emerging class of sustainable materials, have potential applications in the construction and packaging industries. Molding-based manufacturing methods are typically employed to make products from these composites. Recently, a 3D printing-based method was developed for biomass–fungi composites eliminate need making molds facilitate customized product design compared with based on molding hot-pressing. This has six stages: material preparation; primary...

ABSTRACT This research focused on determining the dose levels suitable for electron beam irradiation of mangoes without detriment to fruit's quality characteristics. Physicochemical, textural, respiration rates, microstructural, and sensory characteristics “Tommy Atkins” irradiated at 1.0, 1.5, 3.1 kGy using a 10 MeV (10 kW) linear accelerator with double‐beam fixture were determined. Fruits stored 12 °C 62.7% RH 21 d evaluated days 0, 5, 10, 21. Nonirradiated served as controls. Irradiation...

ABSTRACT: We experimentally assessed the efficacy of electron beam irradiation to ensure safety and quality ready‐to‐eat spinach leaves using a 2‐MeV Van de Graff accelerator. Spinach (approximately 8 g) inside petri dishes were irradiated up 1 kGy stored at 4 °C for 15 d. Nonirradiated samples served as controls. Color, texture, vitamin C, total carotenoids, chlorophyll content measured standard methods. Sensory analysis was performed by untrained panelists 9‐point hedonic scale. Color...

The FDA recently approved irradiation treatment of leafy greens such as spinach up to 1 kGy; however, it is important reduce the dose required decontaminate produce while maintaining its quality. Thus, objectives this study were: (1) assess radiation sensitivities Salmonella spp. and Listeria inoculated in ready-to-eat baby leaves under modified atmosphere packaging (MAP) irradiated using a 1.35-MeV Van de Graff accelerator (the were both at room temperature -5 °C); (2) understand optimize...