NDLI: Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate

Please wait, while we are loading the content...

Application of High Hydrostatic Pressure and Enzymatic Hydrolysis for the Extraction of Ginsenosides from Fresh Ginseng Root (Panax ginseng C.A. Myer)

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

Evaluation of N-Nitrosopiperidine Formation from Biogenic Amines During the Production of Dry Fermented Sausages

Application of High Hydrostatic Pressure as a Pretreatment for Osmotic Dehydration of Banana Slices (Musa cavendishii) Finish-Dried by Dehumidified Air Drying

Chemometric Approach to Characterization of Flour Mill Streams: Chemical and Rheological Properties

Development of a Novel Functional Soup Rich in Bioactive Sulforaphane Using Broccoli (Brassica oleracea L. ssp. italica) Florets and Byproducts

Selection of the Solvent and Extraction Conditions for Maximum Recovery of Antioxidant Phenolic Compounds from Coffee Silverskin

Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage

Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate

Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling

Spectrophotometric Qualification of Italian Pasta Produced by Traditional or Industrial Production Parameters

Ripeness Classification of Astringent Persimmon Using Hyperspectral Imaging Technique

Immobilization of β-Glucosidase and Its Application for Enhancement of Aroma Precursors in Muscat Wine

Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking

Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese

Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn

Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination

Prediction of Physical Quality Parameters of Frozen Shrimp (Litopenaeus vannamei): An Artificial Neural Networks and Genetic Algorithm Approach

Microencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying

Winery Trial on Application of Pulsed Electric Fields for Improving Vinification of Garnacha Grapes

Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing

Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical–chemical Characterization

The Use of Duo-Functional PVC Film for Conservation of Minimally Processed Apples

Prediction of Aerobic Plate Count on Beef Surface Using Fluorescence Fingerprint

Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin

Effect of Stevia rebaudiana on Oxidative Enzyme Activity and Its Correlation with Antioxidant Capacity and Bioactive Compounds

Characterizing the Variability of Enzymatic Browning in Fresh-Cut Apple Slices

Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels

Food and Bioprocess Technology : Volume 7, Issue 4, April 2014

Food and Bioprocess Technology : Volume 7, Issue 3, March 2014

Food and Bioprocess Technology : Volume 7, Issue 2, February 2014

Food and Bioprocess Technology : Volume 7, Issue 1, January 2014

Food and Bioprocess Technology : Volume 6

Food and Bioprocess Technology : Volume 5

Food and Bioprocess Technology : Volume 4

Food and Bioprocess Technology : Volume 3

Food and Bioprocess Technology : Volume 2

Food and Bioprocess Technology : Volume 1

Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination

Content Provider	Springer Nature Link
Author	Poverev, Elena Dani, Shani Horev, Batia Granit, Rina Vikur, Yakov Rodov, Victor
Copyright Year	2013
Abstract	Edible coatings attract interest today as efficient and safe techniques for controlling the deterioration and extending the shelf-life of food products. In the present study, a layer-by-layer (LbL) electrostatic deposition of oppositely charged natural polysaccharides, a polyanion alginate and a polycation chitosan, was implemented for coating a model food: fresh-cut melon. The performance of the alginate–chitosan coating was compared with single-layer coatings and with non-coated control. The LbL coating was found to possess the beneficial properties of both ingredients, combining good adhesion to melon matrix of the inner alginate layer with antimicrobial activity of the outer chitosan layer, thereby reducing the bacteria, yeast, and fungi counts by 1–2 log CFU. The bilayer coating slowed down tissue texture degradation, so that after 14 days of storage only LbL samples maintained an appreciable firmness. An unexpected benefit of the LbL coating was that its enhanced gas-exchange properties exceeded those of both monolayer coatings and even of the non-coated control. As a result, the LbL coating prevented an increase in headspace CO$_{2}$ and ethanol concentrations, which are the signs of hypoxic stress and off-flavor development observed in other samples, especially in alginate-coated melons. The phenomenon was presumably related to swelling behavior of the chitosan layer in the humid atmosphere of the fresh-cut melon package, giving the melon pieces an attractive succulent appearance. At the same time, the LbL coating resulted in somewhat increased produce weight loss due to the reduced surface water vapor resistance. The method is cheap, simple, and can improve the quality and safety of food products.
Starting Page	1424
Ending Page	1432
Page Count	9
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	7
Issue Number	5
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2013-05-29
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Edible coating Layer-by-layer Improved quality and safety Shelf-life extension Fresh cut melons Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Effect of an Edible Nanomultilayer Coating by Electrostatic Self-Assembly on the Shelf Life of Fresh-Cut Mangoes

Gelatin-Chitosan Composite Films and Edible Coatings to Enhance the Quality of Food Products: Layer-by-Layer vs. Blended Formulations

Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces

Electrostatic and Conventional Spraying of Alginate-Based Edible Coating with Natural Antimicrobials for Preserving Fresh Strawberry Quality

Effect of chitosan and sodium alginate edible coatings on the postharvest quality of fresh-cut nectarines during storage

Application of natural fruit extract and hydrocolloid-based coating to retain quality of fresh-cut melon.

Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon

Improvement of the Quality and the Shelf Life of Figs (Ficus carica) Using an Alginate–Chitosan Edible Film

EFFECT OF CHITOSAN COATING ON SHELF LIFE AND QUALITY OF FRESH-CUT MUSHROOM

Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination

Similar Documents

Effect of an Edible Nanomultilayer Coating by Electrostatic Self-Assembly on the Shelf Life of Fresh-Cut Mangoes

Gelatin-Chitosan Composite Films and Edible Coatings to Enhance the Quality of Food Products: Layer-by-Layer vs. Blended Formulations

Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces

Electrostatic and Conventional Spraying of Alginate-Based Edible Coating with Natural Antimicrobials for Preserving Fresh Strawberry Quality

Effect of chitosan and sodium alginate edible coatings on the postharvest quality of fresh-cut nectarines during storage

Application of natural fruit extract and hydrocolloid-based coating to retain quality of fresh-cut melon.

Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon

Improvement of the Quality and the Shelf Life of Figs (Ficus carica) Using an Alginate–Chitosan Edible Film

EFFECT OF CHITOSAN COATING ON SHELF LIFE AND QUALITY OF FRESH-CUT MUSHROOM

Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination