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Demircan B, Özdestan Ocak Ö. The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15454] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bahar Demircan
- Department of Food Engineering Ankara University Gölbaşı Turkey
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Thermal, Mechanical, Microstructural and Inhibitory Characteristics of Sodium Caseinate Based Bioactive Films Reinforced by ZnONPs/Encapsulated Melissa officinalis Essential Oil. J Inorg Organomet Polym Mater 2020. [DOI: 10.1007/s10904-020-01777-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Shafi J, Waheed KN, Zafarullah M, Mirza ZS, Yaqoob SS. Effect of icing on quality of silver carp during frozen storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14654] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Javairia Shafi
- Fisheries Research and Training Institute Lahore Pakistan
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Pirozzi A, Pataro G, Donsì F, Ferrari G. Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09245-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.
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Vilas C, Mauricio-Iglesias M, García MR. Model-based design of smart active packaging systems with antimicrobial activity. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100446] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Otero‐Tuárez V, Fernández‐Pan I, Ignacio Maté J. Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14454] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Victor Otero‐Tuárez
- Faculty of Agricultural Sciences Universidad Laica Eloy Alfaro de Manabí Manta 130214 Ecuador
- Department of Agronomy, Biotechnology and Food Universidad Pública de Navarra Pamplona 31006 Spain
- IS‐FOOD Research Institute for Innovation & Sustainable Development in Food Chain Universidad Pública de Navarra Pamplona 31006 Spain
| | - Idoya Fernández‐Pan
- Department of Agronomy, Biotechnology and Food Universidad Pública de Navarra Pamplona 31006 Spain
- IS‐FOOD Research Institute for Innovation & Sustainable Development in Food Chain Universidad Pública de Navarra Pamplona 31006 Spain
| | - Juan Ignacio Maté
- Department of Agronomy, Biotechnology and Food Universidad Pública de Navarra Pamplona 31006 Spain
- IS‐FOOD Research Institute for Innovation & Sustainable Development in Food Chain Universidad Pública de Navarra Pamplona 31006 Spain
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