Top 5 -yesterday
- Canadian grower adds space to indoor strawberry farm
- Egyptian sweet potato season has become more challenging every year
- Taking a peek at the 2022-2023 Peruvian grape season
- Potato growers ask McCain Foods for 78% price increase
- "This is the first year in which we will no longer sell a single kilo of seeded grapes"
Top 5 -last week
Top 5 -last month
- Schoeman Boerdery extends a hand to a hundred rural communities
- No workforce means that fruit remains on trees
- “Japanese market is very demanding when it comes to fruit quality”
- “Citrus from South Africa, Egypt, Morocco and Argentina are highly sought after in Baltic”
- Fate of South African oranges en route to Europe discussed at highest political levels
QUAFETY Scientists demonstrated superior performance of Layer-by-Layer edible coating in preserving fresh-cut melon quality
The performance of the blended and LbL composite films and single-component gelatin and chitosan films was compared in terms of mechanical, optical, and spectroscopic properties. Chitosan, gelatin, gelatin-chitosan (blended), and gelatin/chitosan (LbL) formulations were applied as edible coating on fresh-cut melons as a food model.
Influences of the coatings on physiological, textural, and microbiological parameters of fresh-cut melons were studied in comparison with non coated control.
Gelatin-chitosan is an unusual combination of two biopolymers that can be applied both as blenden and as LbL formulations.
The scientists found that films prepared by the LbL approach benefit better mechanical properties than the blended films.
Click here to enlarge.
Moreover, films based on two components, especially LbL films, showed higher permeability than the single-component films.
Edible coatings based on two components formulations resulted more effective in microbial inhibition than single-component films.
The LbL formulation showed effective total microbial growth inhibition, while blended formulation showed a significant antifungal activity after 11 days of storage.
The LbL formulation resulted superior in preservation of fruit texture and reduced slightly fruit weight loss, while blended film did not improve these parameters. Both composite coatings did not obstruct gas exchange and did not cause accumulation of off-flavor volatiles.
Source: Poverenov E., Rutenberg R., Danino S., Horev B., Rodov V., "Gelatin-Chitosan Composite Films and Edible Coatings to Enhance the Quality of Food Products: Layer-by-Layer vs. Blended Formulations", May 2014, Food Bioprocess Technology, Vol. 7, pagg. 3319-3327.
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Other news in this sector:
- 2017-02-16 Italy: La Linea Verde focuses on service content
- 2017-02-01 Edible solution doubles shelf life of fresh produce
- 2016-10-28 Stationary fresh-cut vegetable sales
- 2016-10-27 Half of the fresh-cut fruit is in plastic punnets
- 2016-10-25 Crazy marketing strategies led to lower margins
- 2016-10-19 Competition from burgers, soups and advanced vegetable products
- 2016-10-14 Past five years positive for fresh-cut salad
- 2016-10-13 Bonduelle launches Filiera Garantita ® project
- 2016-09-29 Agribologna: Fresh-cut fruit is growing, especially in retail shops
- 2016-09-20 Brexit forces UK company to look further afield
- 2016-09-19 La Linea Verde introduces fresh-cut superfood
- 2016-07-18 Edible coating made from prickly pears applied to fresh-cut kiwis
- 2016-06-06 8th European short-course on quality & safety of fresh-cut produce
- 2016-04-14 "I have always been close to the family business"
- 2016-02-01 400 kg fresh produce per hour in air drying tunnel
- 2015-11-27 Clean and high quality baby leafy vegetables
- 2015-11-26 Gas plasma as alternative to chlorine for washing water sanitation
- 2015-11-26 Customers choose own fresh cut fruit and veg portions
- 2015-11-05 UV SDS reduces decontamination, improves shelf life
- 2015-10-21 Chlorine demand in fresh-cut vegetable washing water