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Bremenkamp I, Sousa-Gallagher MJ. Design and Development of an Edible Coating for a Ready-to-Eat Fish Product. Polymers (Basel) 2024; 16:346. [PMID: 38337235 DOI: 10.3390/polym16030346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 12/30/2023] [Accepted: 01/04/2024] [Indexed: 02/12/2024] Open
Abstract
The application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microbial growth) and quality (water loss and lipid oxidation) of an RTE fish product under optimal and abused storage conditions. The results showed that a chitosan coating with 1% (w/v) chitosan in 1% (v/v) acetic acid and 15% (w/w chitosan) glycerol, or a 1% (w/v) alginate coating with no glycerol and no crosslinking, showed the best performance in controlling the tested safety and quality parameters. The desirability method was used to identify the shelf lives of chitosan, alginate, and double-coated RTE products. The chitosan-coated samples showed the best performance with a three-fold shelf-life extension compared to the uncoated products stored at 4 °C. Moreover, the tested coatings demonstrated their ability to provide protective functions under abused storage conditions. These results strongly suggest that edible coatings have significant potential in enhancing the shelf life and safety of ready-to-eat (RTE) fish products.
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Affiliation(s)
- Ina Bremenkamp
- Process & Chemical Engineering, School of Engineering & Architecture, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
| | - Maria J Sousa-Gallagher
- Process & Chemical Engineering, School of Engineering & Architecture, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
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Ramos AV, Sousa-Gallagher MJ, Oliveira JC. Dimensionless correlations for estimating the permeability of perforated packaging films to oxygen. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Peddapatla RVG, Ahmed MR, Blackshields CA, Sousa-Gallagher MJ, McSweeney S, Kruse J, Crean AM, Fitzpatrick D. Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS): A Novel Approach To Investigate the Wettability of Pharmaceutical Powder Blends. Mol Pharm 2017; 15:31-39. [PMID: 28926716 DOI: 10.1021/acs.molpharmaceut.7b00658] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The ability of broadband acoustic resonance dissolution spectroscopy (BARDS) to assess the wettability of powder blends is investigated. BARDS is a novel analytical technology developed on the basis of the change in acoustic phenomena observed when material is added into a solvent under resonance. Addition of solid material to the solvent results in the introduction of gas (air) into the solvent, changing the compressibility of the solvent system, and reducing the velocity of sound in the solvent. As a material is wetted and dissolved, the gas is released from the solvent and resonance frequency is altered. The main purpose of this work is to demonstrate the ability of BARDS to assess differences in the wetting behavior of tablet excipients (microcrystalline cellulose (MCC) and magnesium stearate (MgSt)) and a model drug (metoclopramide hydrochloride) as single component powders and multicomponent powder blends. BARDS acoustic responses showed a prolonged release of gas for the powdered blends with lubricant compared to unlubricated blends. As the elimination of gas from the solvent was assumed to follow first order elimination kinetics, a compressible gas elimination rate constant was calculated from the log plots of the gas volume profiles. The gas elimination rate constant was used as a parameter to compare the release of gas from the powder introduced to the solvent and hence the powder wetting behavior. A lower gas elimination rate constant was measured for lubricated blends compared to nonlubricated blends, suggesting the prolonged hydration of lubricated blends. Standard wetting techniques such as contact angle measurements and wetting time analysis were also used to analyze the blends and confirmed differences in wetting behavior determined by BARDS. The study results demonstrate the capability of BARDS as a rapid, analytical tool to determine the wetting behavior of the pharmaceutical powder blends and the potential of BARDS as a process analytical technology (PAT) tool.
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Affiliation(s)
- Raghu V G Peddapatla
- Pharmaceutical Manufacturing Technology Centre, School of Pharmacy, University College Cork , Cork, T12 YN60, Ireland
| | - M Rizwan Ahmed
- Department of Chemistry, Analytical and Biological Chemistry Research Facility (ABCRF), University College Cork , Cork, T12 YN60, Ireland
| | - Caroline A Blackshields
- Pharmaceutical Manufacturing Technology Centre, School of Pharmacy, University College Cork , Cork, T12 YN60, Ireland
| | - M J Sousa-Gallagher
- Process & Chemical Engineering, School of Engineering, University College Cork , Cork, T12 YN60, Ireland
| | - Sean McSweeney
- Department of Chemistry, Analytical and Biological Chemistry Research Facility (ABCRF), University College Cork , Cork, T12 YN60, Ireland
| | - J Kruse
- Kinetox , 9413 BB, Beilen, Netherlands
| | - Abina M Crean
- Pharmaceutical Manufacturing Technology Centre, School of Pharmacy, University College Cork , Cork, T12 YN60, Ireland.,Synthesis and Solid State Pharmaceutical Centre, School of Pharmacy, University College Cork , Cork, T12 YN60, Ireland
| | - Dara Fitzpatrick
- Department of Chemistry, Analytical and Biological Chemistry Research Facility (ABCRF), University College Cork , Cork, T12 YN60, Ireland
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Riedewald F, Goode K, Sexton A, Sousa-Gallagher MJ. Scrap tyre recycling process with molten zinc as direct heat transfer and solids separation fluid: A new reactor concept. MethodsX 2016; 3:399-406. [PMID: 27274458 PMCID: PMC4885139 DOI: 10.1016/j.mex.2016.05.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2015] [Accepted: 05/05/2016] [Indexed: 10/25/2022] Open
Abstract
Every year about 1.5 billion tyres are discarded worldwide representing a large amount of solid waste, but also a largely untapped source of raw materials. The objective of the method was to prove the concept of a novel scrap tyre recycling process which uses molten zinc as the direct heat transfer fluid and, simultaneously, uses this media to separate the solids products (i.e. steel and rCB) in a sink-float separation at an operating temperature of 450-470 °C. This methodology involved: •construction of the laboratory scale batch reactor,•separation of floating rCB from the zinc,•recovery of the steel from the bottom of the reactor following pyrolysis.
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Affiliation(s)
- Frank Riedewald
- Composite Recycling Ltd, The Rubicon Centre, CIT Campus, Bishopstown, T12 Y275, Cork, Ireland
| | - Kieran Goode
- Composite Recycling Ltd, The Rubicon Centre, CIT Campus, Bishopstown, T12 Y275, Cork, Ireland
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Sousa-Gallagher MJ, Mahajan PV. Integrative mathematical modelling for MAP design of fresh-produce: Theoretical analysis and experimental validation. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.05.072] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Cerqueira MA, Sousa-Gallagher MJ, Macedo I, Rodriguez-Aguilera R, Souza BW, Teixeira JA, Vicente AA. Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.09.019] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Yan Z, Sousa-Gallagher MJ, Oliveira FAR. Effect of temperature and initial moisture content on sorption isotherms of banana dried by tunnel drier. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01676.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Yan Z, Sousa-Gallagher MJ, Oliveira FA. Mathematical modelling of the kinetic of quality deterioration of intermediate moisture content banana during storage. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.05.026] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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