A note on the effect of calcium alginate coating on quality of refrigerated strawberries.

peer-reviewedAn alginate-based edible coating was investigated for the preservation of the quality of strawberries during cold storage (5 °C). Strawberries were immersed, successively, in sodium alginate and calcium chloride solutions to generate a surface coating of calcium alginate. The quality of coated and non-coated strawberries was evaluated by weight loss, visible decay, titratable acidity, total soluble solids and reducing sugar concentration over a 14-day storage period. Results showed that coating with calcium alginate had no significant effects on weight loss or physicochemical parameters when compared to control fruit, but it did result in the postponement of visible decay during refrigerated storage

A note on the effect of calcium alginate coating on quality of refrigerated strawberries.

An alginate-based edible coating was investigated for the preservation of the quality of strawberries during cold storage (5 °C). Strawberries were immersed, successively, in sodium alginate and calcium chloride solutions to generate a surface coating of calcium alginate. The quality of coated and non-coated strawberries was evaluated by weight loss, visible decay, titratable acidity, total soluble solids and reducing sugar concentration over a 14-day storage period. Results showed that coating with calcium alginate had no significant effects on weight loss or physicochemical parameters when compared to control fruit, but it did result in the postponement of visible decay during refrigerated storage

Impact of lactic acid bacteria on conjugated linoleic acid content and atherogenic index of butter

This is a study aimed to investigate the effect of lactic acid bacteria including Lactobacillus acidophilus and Sterptococcus thermophilus (as thermophilic culture), Lactococcus lactis subsp. lactis, cremoris and diacetylactis, Leuconostoc citrovorum (as mesophilic culture), Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium lactis and a mixed culture of L.acidophilus, L. casei and B. lactis on fatty acid profile, conjugated linoleic acid (CLA) and atherogenic index (AI) of butter. Fatty acid analysis with gas chromatography indicated that application of thermophilic and mixed culture decreased the ratio of saturated to unsaturated fatty acid; whereas, the butters made with L. acidophilus had the highest content of CLA. Moreover, AI in the samples prepared with thermophilic cultures was the least. Sensory evaluation of the treatments revealed no significant differences (p> 0/05) in appearance and color. However, the butters prepared with thermophilic and mesophilic cultures had more desirable taste in comparison with the samples made with L. acidophilus, L. casei and B. lactis. From the nutritional point of view, the adverse effect of butter could be diminished via the application of selected lactic acid bacteria