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Effectiveness of babassu starch and oil coating with plasticizers to improve shelf life of eggs / Gislane Romano Mendonça in JOURNAL OF COATINGS TECHNOLOGY AND RESEARCH, Vol. 21, N° 1 (01/2024)
[article]
Titre : Effectiveness of babassu starch and oil coating with plasticizers to improve shelf life of eggs Type de document : texte imprimé Auteurs : Gislane Romano Mendonça, Auteur ; Romário de Sousa Campos, Auteur ; Romerson Ambrósio da Silva, Auteur ; Djany Souza Silva, Auteur ; Alexsandra Fernandes Pereira, Auteur ; VirgÃnia Kelly Gonçalves Abreu, Auteur ; Ednardo Rodrigues Freitas, Auteur ; Ana Lúcia Fernandes Pereira, Auteur Année de publication : 2024 Article en page(s) : p. 255-266 Note générale : Bibliogr. Langues : Américain (ame) Catégories : Aliments -- Conservation
Amidons
Enrobage (technologie)
Huile de babassu
Oeufs
Plastifiants
Revêtements comestiblesIndex. décimale : 667.9 Revêtements et enduits Résumé : The purpose of this study was to develop an edible coating containing babassu starch, babassu oil, and plasticizers to maintain egg quality. Firstly, it evaluated the effects of 5% babassu starch with 10% (SC-10%), 15% (SC-15%), and 20% (SC-20%) oil coating on egg quality. The effects of polyols such as mannitol and sorbitol alone or in combination on coating effectiveness were also assessed. For the first part, all formulations containing starch and/or babassu oil effectively preserved the internal quality characteristics of weight loss and Haugh units of stored eggs for 28 days. For the yolk and albumen percentages, the eggs for the treatments containing oil (SC-10%, SC-15%, and SC-20%) had the values closest (p < 0.05) to those of fresh eggs. Thus, according to these parameters, the presence of the oil in the coatings was more efficient in delaying egg quality. Despite the increase in albumen pH with the storage, the eggs stored with coatings kept the pH around 8.5. For the yolk color, the b* values of SC-10%, SC-15%, and SC-20% varied from 22.64 to 24.25 and did not differ (p > 0.05) from fresh eggs. Regarding the shell color, ΔE values of coated eggs were higher in the starch babassu treatment (6.97), followed by the treatments SC-10% (4.79), SC-15% (5.18), and SC-20% (5.17), and finally without coating (15.95). The formulation SC-10%, which contained 5% starch and 10% babassu oil, was selected to compare plasticizers. For the plasticizers, the babassu starch and oil in combination with 30% mannitol kept better the egg quality. Weight loss was lower (p < 0.05) in eggs only with 30% of mannitol (2.69%) and the Haugh Units were higher (60.04). For the b* value of yolk, 30% of mannitol had higher values (48.83) (p < 0.05) when compared to the control treatment (40.39). Thus, the presence of babassu starch (5%) and oil (10%) in combination with 30% mannitol maintains the egg quality during 28 days of storage. This study provides an approach that can potentially be applied to egg shelf life using products of the babassu industry. Note de contenu : - MATERIALS AND METHODS : Isolation and preparation of babassu starch - Experimental design - Evaluation of different concentrations of babassu oil on egg coating preparation - Effects of mannitol and sorbitol as plasticizers on egg coating - Production and application of edible coatings - Measurement of egg weight loss and Haugh units - Measurement of percentage of albumen, yolk, and shell - Colorimetric measurement - Lipid oxidative determination and pH of yolk and albumen - Determination of foam properties - Statistical analysis
- RESULTS : Evaluation of different concentrations of babassu oil on egg coating preparation - Effect of mannitol and sorbitol as plasticizers on the preparation of egg coatingDOI : https://doi.org/10.1007/s11998-023-00815-1 En ligne : https://link.springer.com/content/pdf/10.1007/s11998-023-00815-1.pdf Format de la ressource électronique : Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=40445
in JOURNAL OF COATINGS TECHNOLOGY AND RESEARCH > Vol. 21, N° 1 (01/2024) . - p. 255-266[article]Réservation
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Code-barres Cote Support Localisation Section Disponibilité 24443 - Périodique Bibliothèque principale Documentaires Disponible A review on perspective of emulsified edible films and coatings / Rita Awasthi in PAINTINDIA, Vol. LXX, N° 1 (01/2020)
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Titre : A review on perspective of emulsified edible films and coatings Type de document : texte imprimé Auteurs : Rita Awasthi, Auteur ; Deepti Shikha, Auteur Année de publication : 2020 Article en page(s) : p. 68-72 Note générale : Bibliogr. Langues : Anglais (eng) Catégories : Aliments -- Emballages
Antioxydants
Biodégradation
Composites
Durée de vie (Ingénierie)
hydrocolloïdes
Industries agro-alimentaires -- Emballages
Lipides
Protéines
Revêtements comestiblesIndex. décimale : 667.9 Revêtements et enduits Résumé : In the beginning, each food came in its own natural, bio-degradable, edible film. But ever since the biblical Adam took his first bite of the apple and noticed that the uneaten portion turned brown after a few minutes, human kind has sought effective substitutes for natural coating in order to keep those uneaten portions fresh for future consumption, thereafter plastic wraps were invented which led to the evolution of man-made packaging. The word 'coating' is not only limited to the decorative and protective paints for various structures and buildings. Coatings find their potential in other fields like bio-medical implantation, temperature and pressure indication etc. There is a field which is using coatings or films for the long time are 'Food Industry' where we use edible coatings. While a little packaging is a wonderful thing, a lot of packaging is a nightmare, particularly when landfills around the world threaten to engulf our living space. The topic of edible packaging is still of interest to the food and paint industry and other organization funding research to solve packaging dilemmas. This review d iscusses the potential food applications of emulsified edible films and coatings. Note de contenu : - WHAT ARE EDIBLE COATINGS ?
- WHY ARE EDIBLE COATINGS REQUIRED : Business needs : Consumers want fresher food product - Potential applications - Benefits to the food and dairy industries
- COMPONENTS OF EDIBLE FILMS AND COATINGS : Hydrocolloids - Proteins - Lipids - Composite materials
- EDIBLE FILM ADDITIVES : Antioxidants
- FUNDAMENTALS OF EDIBLE PACKAGING
- APPLYING METHODS OF EDIBLE COATING
- ADVANTAGES OF APPLYING EDIBLE COATINGS
- HERBAL EDIBLE COATINGS
- Fig. 1 : Different types of edible coatings
- Fig. 2 : Basic steps to prepara and apply of coating to food stuff
- Fig. 3 : Advantages of edible coatings to food stuffEn ligne : https://drive.google.com/file/d/12ukXZqdLJ-oXAiJksuht6WZya3NE5IuK/view?usp=drive [...] Format de la ressource électronique : Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=34680
in PAINTINDIA > Vol. LXX, N° 1 (01/2020) . - p. 68-72[article]Réservation
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Code-barres Cote Support Localisation Section Disponibilité 22389 - Périodique Bibliothèque principale Documentaires Disponible The effect of different materials on the coating of baker’s yeast (Saccharomyces cerevisiae) with the fluidized bed method / Semra Bozkurt in JOURNAL OF COATINGS TECHNOLOGY AND RESEARCH, Vol. 20, N° 5 (09/2023)
[article]
Titre : The effect of different materials on the coating of baker’s yeast (Saccharomyces cerevisiae) with the fluidized bed method Type de document : texte imprimé Auteurs : Semra Bozkurt, Auteur ; Özgül Altay, Auteur ; Filiz Alemdar, Auteur ; Mustafa Türker, Auteur ; Mehmet Koç, Auteur ; Figen Kaymak-Ertekin, Auteur Année de publication : 2023 Article en page(s) : p. 1661-1676 Note générale : Bibliogr. Langues : Américain (ame) Catégories : Aliments
Aliments -- Composition:Chimie alimentaire
Enrobage (technologie)
Farines végétales
Fluidisation
Hygrométrie
Levure (Agent de fermentation)
Revêtements comestibles
SolubilitéIndex. décimale : 667.9 Revêtements et enduits Résumé : Baker's yeast (BY) is very sensitive to moisture and can lose its activity by working at very low moisture contents. The main purpose of this study is to obtain dry yeast which can be used in ready flour mixtures with no negative effects by preventing moisture transfer from the environment, and which can be stored for a long period. In order to accomplish this purpose, BY was coated in a fluidized bed by using edible films and coating technology, which can be used in the food industry in order to increase the shelf life of foods and improve the product quality. The results show that the Wurster coating method was most effective in the coating of yeast on the fluidized bed drier, and the combination of palm oil, gelatin, and pectin ensured the best results in terms of low water vapor permeability, high yeast activity, and high solubility. Note de contenu : - MATERIALS AND METHODS : Materials - Method - Analysis
- RESULTS AND DISCUSSION : Effect of protein and carbohydrate type on edible film properties - The effect of different coating materials on the coating of yeast (Saccharomyces cerevisiae) with the fluidized bed method
- Table 1 : Properties of mono- and double-layer edible films
- Table 2 : Physical and chemical properties of yeasts coated with Wurster and top coating methods, using a combination of gelatine and different lipid- and carbohydrate-based coating materials
- Table 3 : Physical and chemical properties of yeasts coated with Wurster and top coating methods, using a combination of Na-caseinate and different lipid- and carbohydrate-based coating materials
- Table 4 : Physical and chemical properties of yeasts coated with Wurster and top coating methods, using a combination of egg whites and different lipid- and carbohydrate-based coating materialsDOI : https://doi.org/10.1007/s11998-023-00771-w En ligne : https://link.springer.com/content/pdf/10.1007/s11998-023-00771-w.pdf?pdf=button Format de la ressource électronique : Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=39979
in JOURNAL OF COATINGS TECHNOLOGY AND RESEARCH > Vol. 20, N° 5 (09/2023) . - p. 1661-1676[article]Réservation
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Code-barres Cote Support Localisation Section Disponibilité 24242 - Périodique Bibliothèque principale Documentaires Disponible