Shelf Life Quality Changes of ´Camarosa´ Strawberry Fruit in Response to Persian and Wild Sage Gums Application

Given the high perishability of strawberry fruit, the edible coating will maintain its postharvest quality. Edible coatings have gained considerable attention due to their ability to extend fruits shelf life. Therefore, in this study two edible coatings were prepared using 0.5 and 1.0% (w/v) of Persian gum and 0.2 and 0.5% (w/v) of wild sage to maintain the shelf-life quality of \u27Camarosa\u27 strawberry fruit during 9 days of storage at 20 °C. It was found that fruit firmness, titrable acidity (TA), total anthocyanin, total carotenoid, protein, vitamin C and total antioxidant activity showed a decreasing trend during 9 days of shelf life, while weight loss, total soluble solids (TSS), TSS/TA, total phenolic content, superoxide dismutase (SOD), catalase (CAT), pectin methylesterase (PME) and polygalacturonase activity (PG) activity significantly increased. Fruits coated with Persian and wild sage gums had higher firmness, TA, total anthocyanin, total carotenoid, protein, vitamin C, total phenolic content, total antioxidant activity, SOD and CAT activity along with lower weight loss and PME and PG activity. The results suggested that Persian and wild sage gums especially at 1.0 and 0.5% (respectively) could be successfully employed to maintaining \u27Camarosa\u27 strawberry quality up to 9 days of shelf life

Shelf Life Quality Changes of ´Camarosa´ Strawberry Fruit in Response to Persian and Wild Sage Gums Application

Given the high perishability of strawberry fruit, the edible coating will maintain its postharvest quality. Edible coatings have gained considerable attention due to their ability to extend fruits shelf life. Therefore, in this study two edible coatings were prepared using 0.5 and 1.0% (w/v) of Persian gum and 0.2 and 0.5% (w/v) of wild sage to maintain the shelf-life quality of \u27Camarosa\u27 strawberry fruit during 9 days of storage at 20 °C. It was found that fruit firmness, titrable acidity (TA), total anthocyanin, total carotenoid, protein, vitamin C and total antioxidant activity showed a decreasing trend during 9 days of shelf life, while weight loss, total soluble solids (TSS), TSS/TA, total phenolic content, superoxide dismutase (SOD), catalase (CAT), pectin methylesterase (PME) and polygalacturonase activity (PG) activity significantly increased. Fruits coated with Persian and wild sage gums had higher firmness, TA, total anthocyanin, total carotenoid, protein, vitamin C, total phenolic content, total antioxidant activity, SOD and CAT activity along with lower weight loss and PME and PG activity. The results suggested that Persian and wild sage gums especially at 1.0 and 0.5% (respectively) could be successfully employed to maintaining \u27Camarosa\u27 strawberry quality up to 9 days of shelf life

Electrohydrodynamic atomization assisted encapsulation of bioactive compounds

Electrohydrodynamics atomization (Electrospraying) is a versatile technique to produce microspheres or beads from various materials by means of electrical forces. Electrospraying has numerous advantages over traditional methods in encapsulation: there is high encapsulation efficiency without unfavorable denaturation of bioactive molecules and an enhanced control over the size distribution of particles. This technique could be used for encapsulating bioactive molecules such as proteins, enzymes, vitamins, polyphenols, drugs and sensitive ingredients, for lots of purposes such as masking the bitter test of compounds, sustained releasing, the stability of compounds during process or shelf life of foods, etc. Living cells and spores could be encapsulated by this method for bioenvironmental purposes. Beads can be made by a wide range of food grade and natural biodegradable polymers including alginate, starch, carrageenan, chitosan zein, etc., which makes their use suitable in the development of new foods with enhanced properties and characteristics. Encapsulation by this method also achieves the ability of sustained and controlled release of bioactive compounds by foods, and increasing the effectiveness of such compounds along the time

Electrospray-assisted encapsulation of caffeine in alginate microhydrogels

One of the major challenges with microencapsulation and delivery of low molecular weight bioactive compounds is their diffusional loss during storage and process conditions as well as under gastric conditions. In an attempt to slow down the release rate of core material, electrospray fabricated calcium alginate microhydrogels were coated with low molecular weight and high molecular weight chitosans. Caffeine as a hydrophilic model compound was used due to its several advantages on human behavior especially increasing consciousness. Mathematical modeling of the caffeine release by fitting the data with Korsmeyer-Peppas model showed that Fick's diffusion law could be the prevalent mechanism of the release. Electrostatic interaction between alginate and chitosan (particularly in the presence of 1% low molecular weight chitosan) provided an effective barrier against caffeine release and significantly reduced swelling of particles compared to control samples. The results of this study demonstrated that calcium alginate microhydrogels coated by chitosan could be used for encapsulation of low molecular compounds. However, more complementary research must be done in this field. In addition, electrospray, by producing monodisperse particles, would be as an alternative method for fabrication of microparticles based on natural polymers

Fabrication, characterisation and antimicrobial activity of electrospun Plantago psyllium L. seed gum/gelatine nanofibres incorporated with Cuminum cyminum essential oil nanoemulsion

© 2023 Institute of Food, Science and Technology (IFSTTF).Plantago psyllium L. seed gum (PPSG)/gelatine nanocomposites containing Cuminum cyminum essential oil (CCEO) were prepared via electrospinning, and the antibacterial properties of the electrospun nanofibres were assessed against Staphylococcus aureus. The nanoemulsion was prepared by adding CCEO to the PPSG/gelatine mixture and sonicated. Uniform nanofibres resulted from the nanoemulsion containing 1.5% PPSG, 8% gelatine and 3% CCEO, and no chemical reactions between the components of the electrospun nanofibres were detected. Growth inhibition zone diameter indicated that the electrospun nanofibres containing at least 3% CCEO had the most significant inhibitory effect on the growth of S. aureus. The electrospun PPSG/gelatine-CCEO nanocomposites are capable of being used as a biodegradable material in food packaging as well as in edible coatings for the preservation of food products

Controlling the morphology and material characteristics of electrospray generated calcium alginate microhydrogels

Electrospraying nano- and micro-particle fabrication is a one-step, non-invasive process, which has application in encapsulating of thermosensitive functional, bioactive materials and cells and making microhydrogels. This study investigates the effect of various electrospraying process parameters on the characteristics of calcium alginate microhydrogel particles. The alginate solution concentration, CaCl2 coagulation bath concentration, voltage, nozzle diameter, distance between nozzle and collecting bath (D), alginate delivery pressure (∼H) were examined. The best droplet formation rate, in non-disperse dripping mode, was obtained at 8 kV using a 500 μm inner diameter nozzle tip, D = 8 cm, H = 20 cm. Morphology, swelling behaviour and texture analysis of the particles which were followed by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) confirmed that 1.5–2% (w/v) CaCl2 was the desirable concentration for hydrogels formation. Particle size range between 267 and 1500 μm could be obtained by the drip feed mode compared with 2.3–6 μm by the pressure-assisted electrospray through a coaxial head