MARIA JENITA, LALITHAPRIYA U, SUKUMAR M^*

Journal of Polymer Materials, Vol.39, No.1-2, pp. 71-87, 2022, DOI:10.32381/JPM.2022.39.1-2.5

Abstract In this study, a multi-layered green polymer-based packaging composite assembled by active flavonoid Kaempferol grafted with starch-chitosan was prepared, and its characteristics and effect on meat storage, including physicochemical characteristics and antioxidant capacity, were analysed and evaluated at refrigeration conditions given four treatments: CON (control— without coating), SEC (with starch+chitin), P01 (with starch+chitin + 1% of Kaempferol) and P02 (with starch+chitin + 2% of Kaempferol). The addition of Kaempferol increased the antioxidant activity of meat and inhibited the lipid oxidation until day 24 upon migration effect; also improving meat acceptability. The Rancimat induction time confirmed the stability of both P01… More >

S. Sofana Reka¹, Ankita Bagelikar², Prakash Venugopal^2,*, V. Ravi², Harimurugan Devarajan³

CMC-Computers, Materials & Continua, Vol.78, No.1, pp. 781-794, 2024, DOI:10.32604/cmc.2023.043369

Abstract The freshness of fruits is considered to be one of the essential characteristics for consumers in determining their quality, flavor and nutritional value. The primary need for identifying rotten fruits is to ensure that only fresh and high-quality fruits are sold to consumers. The impact of rotten fruits can foster harmful bacteria, molds and other microorganisms that can cause food poisoning and other illnesses to the consumers. The overall purpose of the study is to classify rotten fruits, which can affect the taste, texture, and appearance of other fresh fruits, thereby reducing their shelf life. The agriculture and food industries… More >

Ankita Kundu¹, Abir Das¹, Sayan Pal¹, Arijit Ghosh¹, Malay Kumar Adak^1,*, Masayuki Fujita², Mirza Hasanuzzaman^3,*

Phyton-International Journal of Experimental Botany, Vol.92, No.8, pp. 2283-2300, 2023, DOI:10.32604/phyton.2023.028178

Abstract The process of ripening involves physiological and biochemical events that become a concern during postharvest storage. We have documented different approaches for the preservation and maintenance of fruit quality during the postharvest period that are biocompatible and fully safe for consumption. Chemical residues that sustain sensory characteristics, such as color, flavor, aroma, and texture, are considered. In fruit ripening, both physical and chemical elicitors are described that regulate ethylene biosynthesis or its signaling for gene expression. The key regulatory enzymes, such as ACC synthase and ACC oxidase, for ethylene biosynthesis, are important for both climacteric and non-climacteric fruits. Anti-oxidizing genes… More >

Ingrid Souza Vieira da Silva¹, Natália Soares Prado¹, Patrícia Gontijo de Melo², Danilo Campion Arantes³, Mara Zeni Andrade⁴, Harumi Otaguro¹, Daniel Pasquini^1,*

Journal of Renewable Materials, Vol.7, No.1, pp. 73-87, 2019, DOI:10.32604/jrm.2019.00042

Abstract In this work, nine different types of edible coating based on pectin, cellulose nanocrystals, glycerol, and essential oil of lemongrass were prepared and used to coat strawberries with a film formed directly on the surface of the coated fruit. The effects of the different edible coatings on refrigerated fruits in terms of weight loss, titratable acidity, total soluble solids, pH, and anthocyanin content was evaluated after 2 days, 4 days, 6 days, and 8 days of storage. Application of the edible coatings reduced the weight loss of the coated strawberries and the anthocyanin content. The total soluble solids content of… More >