The Experts below are selected from a list of 396 Experts worldwide ranked by ideXlab platform
Dariusz Kowalczyk - One of the best experts on this subject based on the ideXlab platform.
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Biopolymer/Candelilla Wax emulsion films as carriers of ascorbic acid – A comparative study
Food Hydrocolloids, 2020Co-Authors: Dariusz KowalczykAbstract:Abstract The comparative studies were performed in order to assess the most suitable matrix polymer for ascorbic acid (AA). The antioxidant (0.5, 1.0, 2.0% w/w) was included into sorbitol-plasticized emulsion films based on different biopolymers: carboxymethyl cellulose (CMC), oxidized potato starch (OPS), soy protein isolate (SPI), and gelatin (GEL). AA reduced the mechanical strength of the films in a concentration dependent manner. GEL and CMC produced films with higher mechanical strength and stiffness compared to the plant storage polymers. The moisturizing action of AA inhibited plasticizer recrystallization in the protein-based films. It was found, that non-enzymatic browning of the films prepared at lower pH values (OPS and GEL) was slower than those of casted at higher pH (CMC and SPI). SPI films displayed the most intensive browning development. The highest AA retention was achieved in OPS films, while the lowest in GEL films. The AA stability increased with increasing AA concentration. A significant correlation existed between the antioxidant activity of films and the concentration of AA released into aqueous food simulant. CMC films, due to rapid dissolution, tended to have the highest ferric reducing antioxidant power (FRAP) and antiradical activity. In turn, water-swollen GEL films had the lowest antioxidant activity. Prolonged testing in an emulsified linoleic acid model system revealed that at higher AA incorporation levels the films did not differ in their anti-lipid peroxidation capacity.
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physiological qualitative and microbiological changes of minimally processed brussels sprouts in response to coating with carboxymethyl cellulose Candelilla Wax emulsion
Journal of Food Processing and Preservation, 2019Co-Authors: Dariusz Kowalczyk, Monika Kordowskawiater, Klaudia Kalwa, Tomasz Skrzypek, Malgorzata Sikora, Katarzyna łupinaAbstract:Minimally processed Brussels sprouts were coated which carboxymethyl cellulose/Candelilla Wax emulsion, packed in boxes with perforated wrap, and stored at 8°C. It was found that the emulsion not only was deposited on the surface but also penetrated into the inside of the heads through vascular system in stems and leaves. The coating did not affect weight loss, moisture content, and texture of the vegetables. In turn, reduced respiration rate, accelerated chlorophyll degradation, and increased activity of polyphenol oxidase was noticed in the coated Brussels sprouts. Consequently, the coating decreased the sensory quality of the vegetables. Furthermore, the coating favored fungal growth in the artificially contaminated Brussels sprouts. The changes in the vegetables were likely due to excessively decreased gas exchange performance, including ethylene accumulation. PRACTICAL APPLICATIONS: Edible coatings are a particular form of packaging directly applied to the surface of perishables. It is widely believed that coating treatment enhances the quality of fruits and vegetables, protecting them from postharvest decay. Nevertheless, not all coatings will work well on a specific horticultural crops nor will all horticultural crops have the same needs. Consequently, when the coating material is not adequately selected, edible coatings can cause anaerobic respiration by acting as a barrier for the gas exchange between fresh produce and the surroundings. Since the coatings can be produced from various edible biomolecules, selecting a proper coating is quite problematic. In this context, the presented work shows that carboxymethyl cellulose/Candelilla Wax‐based coating is not suitable for the minimally processed Brussels sprouts. The results reported here could help other scientists adjust their research plans and increase their chances of success in extending postharvest shelf‐life of Brussels sprouts.
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Physiological, qualitative, and microbiological changes of minimally processed Brussels sprouts in response to coating with carboxymethyl cellulose/Candelilla Wax emulsion
Journal of Food Processing and Preservation, 2019Co-Authors: Dariusz Kowalczyk, Tomasz Skrzypek, Monika Kordowska-wiater, Klaudia Kałwa, Małgorzata Sikora, Katarzyna ŁupinaAbstract:Minimally processed Brussels sprouts were coated which carboxymethyl cellulose/Candelilla Wax emulsion, packed in boxes with perforated wrap, and stored at 8°C. It was found that the emulsion not only was deposited on the surface but also penetrated into the inside of the heads through vascular system in stems and leaves. The coating did not affect weight loss, moisture content, and texture of the vegetables. In turn, reduced respiration rate, accelerated chlorophyll degradation, and increased activity of polyphenol oxidase was noticed in the coated Brussels sprouts. Consequently, the coating decreased the sensory quality of the vegetables. Furthermore, the coating favored fungal growth in the artificially contaminated Brussels sprouts. The changes in the vegetables were likely due to excessively decreased gas exchange performance, including ethylene accumulation. PRACTICAL APPLICATIONS: Edible coatings are a particular form of packaging directly applied to the surface of perishables. It is widely believed that coating treatment enhances the quality of fruits and vegetables, protecting them from postharvest decay. Nevertheless, not all coatings will work well on a specific horticultural crops nor will all horticultural crops have the same needs. Consequently, when the coating material is not adequately selected, edible coatings can cause anaerobic respiration by acting as a barrier for the gas exchange between fresh produce and the surroundings. Since the coatings can be produced from various edible biomolecules, selecting a proper coating is quite problematic. In this context, the presented work shows that carboxymethyl cellulose/Candelilla Wax‐based coating is not suitable for the minimally processed Brussels sprouts. The results reported here could help other scientists adjust their research plans and increase their chances of success in extending postharvest shelf‐life of Brussels sprouts.
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Antifungal resistance and physicochemical attributes of apricots coated with potassium sorbate-added carboxymethyl cellulose-based emulsion
International Journal of Food Science and Technology, 2017Co-Authors: Dariusz Kowalczyk, Monika Kordowska-wiater, Urszula Złotek, Tomasz SkrzypekAbstract:Summary Antifungal effectiveness of potassium sorbate (KS) incorporated into edible coating composed of carboxymethyl cellulose and Candelilla Wax blend (CMC-CnW) was tested on apricots inoculated with fungi. The efficiency of KS-added coating was higher than KS-free formulation. The antifungal action of KS-free coating was likely associated with a reduced access of oxygen to the infection sites and, consequently, modification of the gaseous atmosphere within the fruit tissues. Rhizopus nigricans as the fastest growing fungus was the most resistant to the coating treatment. In turn, KS-loaded coating was very effective against Botrytis cinerea and Monilinia fructigena. Coating significantly delayed softening of apricots. The results of this study demonstrate that KS can be incorporated into coating to control common fungal diseases of apricots. Nevertheless, the CMC-CnW coating treatment inhibited the respiratory functions and caused deterioration in the fruit sensory quality.
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effect of carboxymethylcellulose Candelilla Wax coating containing potassium sorbate on microbiological and physicochemical attributes of pears
Scientia Horticulturae, 2017Co-Authors: Dariusz Kowalczyk, Monika Kordowskawiater, Emil Zieba, Barbara BaraniakAbstract:Abstract The main objective of this study was to assess the efficacy of a coating composed of carboxymethylcellulose (CMC), Candelilla Wax and potassium sorbate (KS) as a post-cold-storage treatment to prevent fungal infections in pears stored under simulated retail display conditions. Moreover, the effect of coating on the physiology and biochemistry of pears was investigated. The coating was very effective against Botrytis cinerea and Monilinia fructigena, while Rhizopus nigricans was the most resistant to KS. The KS-free coating also delayed the fungal growth rate, probably due to modification of the gaseous atmosphere within the fruit tissues. Coated pears showed slower ripening than the uncoated samples, as indicated by unaffected green skin color and inhibited loss of firmness. Unfortunately, coating induced anaerobic respiration and the symptoms of superficial scald in pears. Overall, the results showed that KS can be added into a coating formulation to control fungal growth; however, CMC-based emulsion is not a suitable carrier for KS, when coating is intended to be applied to pears exposed to postharvest cold storage.
Cristobal N Aguilar - One of the best experts on this subject based on the ideXlab platform.
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The physicochemical, antifungal and antioxidant properties of a mixed polyphenol based bioactive film
Heliyon, 2018Co-Authors: Jorge A. Aguirre-joya, Romeo Rojas-molina, Janeth Margarita Ventura-sobrevilla, Lorenzo Pastrana-castro, Diana E. Nieto-oropeza, Cristobal N AguilarAbstract:Abstract Physicochemical, antifungal and antioxidant properties of a pectin – aloe mucilage – Candelilla Wax – Larrea tridentata polyphenols based bioactive film were evaluated. Antifungal capacity was analyzed against Botrytis cinerea, Colletotrichum gloeosporioides, Fusarium oxysporum and Alternaria alternata. The main antioxidants in Larrea tridentata polyphenols were identified by HPLC-MS. Water vapor permeability (WVP) was measured in the film. Antioxidant capacities for ABTS·+, DPPH·, lipid oxidation inhibition (LOI) and ferric reducing antioxidant power (FRAP) (97, 92, and 57 %, 0.73 mM Fe, respectively) were evaluated. It was possible to determine the MIC50 for the fungi evaluated at concentrations of 558–612 ppm of polyphenols. Antioxidants identified were nordihydroguaiaretic acid (NDGA), Quercetin, and Kaenpherol. Treatment with 1.1 % of pectin, 0.16 % Candelilla Wax, 0.3 % glycerol, 5 % AM and 4 % extract of polyphenols showed values of thickness and WVP suitable to be applied on model fruits.
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changes of the shelf life of Candelilla Wax tarbush bioactive based nanocoated apples at industrial level conditions
Scientia Horticulturae, 2018Co-Authors: Miguel A De Leonzapata, Janeth Venturasobrevilla, Thalia A Salinasjasso, Adriana C Floresgallegos, Raul Rodriguezherrera, Lorenzo Pastranacastro, Maria Luisa Ruarodriguez, Cristobal N AguilarAbstract:Abstract The aim of this study was to determine the efficacy of the Candelilla Wax-based nanocoating for increase the shelf life of apples at industrial level. Phytomolecules of tarbush were obtained and were added in the nanocoating for morphological characterization and quantification of nanoparticles. Phytomolecules of tarbush promoted a high amount of nanoparticles and a surface uniform and free from heterogeneity in the nanocoating. Apples fruit dipped for 10 s in nanocoating with phytomolecules of tarbush and without phytomolecules then were stored on marketing conditions at 22 ± 2 °C and refrigeration at 5 ± 2 °C, 90% RH at industrial level, while the uncoated fruit served as controls. Physicochemical changes were monitored during 8 weeks. A sensory evaluation of preference in taste and appearance was performed in the apples. Candelilla Wax-based nanocoating with phytomolecules of tarbush was able to reduce significantly (P ˂ 0.05) the physicochemical changes in the apples. The results of the overall preference indicated that control apples were the most preferred in taste and appearance. Apples coated with nanocoating with phytomolecules of tarbush were the least preferred in appearance and taste. According to the results, phytomolecules of tarbush incorporated into the Candelilla Wax-based nanocoating is an alternative for increase shelf life of Golden delicious apples in marketing conditions and refrigeration at industrial level.
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Changes of the shelf life of Candelilla Wax/tarbush bioactive based-nanocoated apples at industrial level conditions
Scientia Horticulturae, 2018Co-Authors: Miguel A. De León-zapata, Janeth Margarita Ventura-sobrevilla, Thalia A. Salinas-jasso, Adriana C. Flores-gallegos, Raúl Rodríguez-herrera, Lorenzo Pastrana-castro, María Luisa Rua-rodríguez, Cristobal N AguilarAbstract:Abstract The aim of this study was to determine the efficacy of the Candelilla Wax-based nanocoating for increase the shelf life of apples at industrial level. Phytomolecules of tarbush were obtained and were added in the nanocoating for morphological characterization and quantification of nanoparticles. Phytomolecules of tarbush promoted a high amount of nanoparticles and a surface uniform and free from heterogeneity in the nanocoating. Apples fruit dipped for 10 s in nanocoating with phytomolecules of tarbush and without phytomolecules then were stored on marketing conditions at 22 ± 2 °C and refrigeration at 5 ± 2 °C, 90% RH at industrial level, while the uncoated fruit served as controls. Physicochemical changes were monitored during 8 weeks. A sensory evaluation of preference in taste and appearance was performed in the apples. Candelilla Wax-based nanocoating with phytomolecules of tarbush was able to reduce significantly (P ˂ 0.05) the physicochemical changes in the apples. The results of the overall preference indicated that control apples were the most preferred in taste and appearance. Apples coated with nanocoating with phytomolecules of tarbush were the least preferred in appearance and taste. According to the results, phytomolecules of tarbush incorporated into the Candelilla Wax-based nanocoating is an alternative for increase shelf life of Golden delicious apples in marketing conditions and refrigeration at industrial level.
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Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating
Journal of Chemistry, 2015Co-Authors: Virgilio Cruz, Saul Saucedo-pompa, Antonio F. Aguilera-carbó, Romeo Rojas, Dolores G. Martinez, Olga B. Alvarez, Raúl Rodríguez, Judith Ruiz, Cristobal N AguilarAbstract:An edible coating functionalized with pomegranate polyphenols was designed. Different blends of Candelilla Wax, gum arabic, jojoba oil, and pomegranate polyphenols were formulated in order to improve the shelf life quality of pears (variety Bartlett), and all formulations were applied by immersion onto the fruit surface. Coated pears with and without polyphenols and uncoated pears (control) were stored under the same conditions. Fruits were analyzed to evaluate changes in their physicochemical, microbiological, and sensorial properties during 30 days of storage at room temperature. Coated pears coded as T13 (Candelilla Wax 3%, gum arabic 4%, jojoba oil 0.15%, and pomegranate polyphenols 0.015%) extended and improved their shelf life quality due to the minimization of the physic-chemical changes and sensorial properties. Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of pears. It was probed that coated pears were accepted for consumers as a good product. Edible coating application represents a good alternative to keep pears freshness for longer periods.
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edible Candelilla Wax coating with fermented extract of tarbush improves the shelf life and quality of apples
Food Packaging and Shelf Life, 2015Co-Authors: Miguel A De Leonzapata, Romeo Rojasmolina, Aide Saenzgalindo, Diana Jassocantu, Raul Rodriguezherrera, Cristobal N AguilarAbstract:a b s t r a c t Edible coating formulated with Candelilla Wax and fermented extract of tarbush was applied for immersion to evaluate its effects on the shelf life and quality of Golden delicious apples in marketing conditions stored at room temperature (27 1 8C). Control treatments were apples without edible coating. Changes in appearance, weight loss, water activity and firmness were monitored during 8 weeks. A sensory evaluation of preference in taste and appearance was performed in the apples. Edible coatings were able to reduce significantly the change in appearance, weight loss, water activity and firmness ( p 0.05) in the apples. Results of the sensory evaluation demonstrated edible coating with fermented extract of tarbush did not alter appearance and taste of apples. According to the results, fermented extract of tarbush incorporated into the edible coating appear to be a promising preservation alternative and effective method improve the quality and shelf life of apples in marketing conditions.
Jorge F Torovazquez - One of the best experts on this subject based on the ideXlab platform.
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structuration elastic properties scaling and mechanical reversibility of Candelilla Wax oleogels with and without emulsifiers
Food Research International, 2019Co-Authors: Jaime David Perezmartinez, Alejandro G. Marangoni, Jorge F Torovazquez, Mayra Sanchezbecerril, Jose De Jesus Ornelaspaz, Vrani IbarrajunqueraAbstract:Abstract The crystal network development, elastic properties scaling behavior, and mechanical reversibility of Candelilla Wax (CW) oleogels with and without emulsifiers were studied. Saturated monoglycerides (MG) and polyglycerol polyricinoleate (PGPR) were added at 1 or 2 times the critical micelle concentration. Although the micelles of both emulsifiers act as nucleation sites for the mixture of aliphatic acids and alcohols of CW, they did not affect the oleogel's thermodynamic stability. It was established that the crystal network of CW consists of at least two types of crystals, one rich in n-hentriacontane and other rich in aliphatic acids. Both crystals species contributed significantly to the oleogel elasticity. The elastic properties scaling behavior of CW oleogels fitted the fractal model within the weak-link regime. The setting temperature and added emulsifier modified the crystal network fractal dimension. During shearing, oleogels had massive breaking of junction zones, causing the loss of fractality in the crystal network, which in turn decreased the system's elasticity.
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phase behavior structure and rheology of Candelilla Wax fully hydrogenated soybean oil mixtures with and without vegetable oil
Food Research International, 2016Co-Authors: N O Ramirezgomez, Elena Dibildoxalvarado, Jorge F Torovazquez, Jose De Jesus Ornelaspaz, Nuria C Acevedo, Jaime David PerezmartinezAbstract:Abstract Vegetable oil organogelation is one of the most promising strategies to eliminate trans fatty acids in plastic fats. Organogels prepared with edible Wax are stable at refrigerator and room temperature. Some functional properties (i.e., texture) of Wax organogels can be improved by adding saturated triacylglycerols. Mixtures of fully hydrogenated soybean oil (FH) and Candelilla Wax (CW) were studied with and without the addition of high oleic safflower oil (HOSFO). Crystallization and melting behavior, X-ray diffraction, and crystalline microstructure of the mixtures were analyzed. The elastic modulus (G′), and the structural recovery after shear of the organogels were also assessed. Mixtures without HOSFO formed solid dispersions of CW and FH crystals, where up to ~ 10% CW crystals were incorporated into the FH crystal lattice. The vegetable oil solutions of FH/CW mixtures crystallized from the melt, developed mixed crystal networks composed of FH crystals in the β polymorph and CW in an orthorhombic subcell packing. As the systems crystallized in the most stable polymorph, only minor microstructural changes were shown along 28 days of storage at 25 °C. CW and FH crystals showed a synergistic effect on the elasticity of organogels. This was attributed to the large number FH crystals nucleated on the surface of CW crystals. The structural recovery after shear was superior for mixed organogels composed of CW platelets and grainy FH crystals compared to that of CW organogels. A recovery of up to 65.7% the G′ of gels formed under static conditions was observed upon shearing.
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physical properties of organogels and water in oil emulsions structured by mixtures of Candelilla Wax and monoglycerides
Food Research International, 2013Co-Authors: Jorge F Torovazquez, Mayra Sanchezbecerril, Jose De Jesus Ornelaspaz, Rosalba Mauricioperez, Marco Martin Gonzalezchavez, Jaime David PerezmartinezAbstract:Abstract Organogelation is a promising alternative to provide structure and texture to vegetable oils and stability to solid-like water-in-oil emulsions. Within this framework, we investigate the effect of monoglycerides (MG; 0%–0.5%) in the microstructure, thermal and textural behavior of organogelled emulsions developed with Candelilla Wax (CW; 0.5%–4%), safflower oil, and water (20%). The emulsions were prepared by homogenization (200 bars) at 65 °C, cooling to 45 °C or 47 °C (Tout), and then storage at 5 °C for 24 h. To evaluate the effect of shearing and water addition we also developed CW–MG organogels (i.e., no water added) under similar conditions. Both systems were analyzed for solid phase content (SPC), texture, and microstructure. Independent of Tout, as CW and MG concentration increased in both systems the SPC increased also (P
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shear rate and cooling modeling for the study of Candelilla Wax organogels rheological properties
Journal of Food Engineering, 2013Co-Authors: F M Alvarezmitre, Jorge F Torovazquez, M MoscosasantillanAbstract:Abstract The rheological properties evolution, during the organogelation by cooling of Candelilla Wax (CW) solution in safflower oil, was studied using computational fluid dynamics (CFD). A simulated storage modulus ( G ′) model agreed satisfactorily with experimental observations. The gelation of 3% CW solutions was done using static conditions during the whole process (90–5 °C), or by applying a shear rate (180, 300 and 600 s −1 ) during cooling from 90 °C to 52 °C and then continuing the cooling under static conditions up to the final temperature (i.e. 5 °C). The proposed model predicts G ′ evolution as a function of temperature, and considers the final torque ( Γ f ) of the sheared stage as an inductor of molecular flow alignment. Predictions revealed that the final solid-like component (i.e. G ′) increases as the shear rate increases up to a maximum for a shear rate of about 400 s −1 . Then, final G ′ value diminishes gradually, probably due to the destruction of microstructures that generate the gelation. The model was validated by graphical methods and variance measures. The results demonstrate the potential of CFD to allow the development of a model linking process variables (i.e. cooling and shearing) and rheological properties. This model can be successfully applied for process control purposes and for the design of organogels with predefined properties.
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shearing as a variable to engineer the rheology of Candelilla Wax organogels
Food Research International, 2012Co-Authors: F M Alvarezmitre, Juan A Moralesrueda, Elena Dibildoxalvarado, Miriam A Charoalonso, Jorge F TorovazquezAbstract:Abstract We investigated the organogelation of Candelilla Wax (CW) in safflower oil during cooling (6 °C/min) from 90 °C to 5 °C. The gelation of 3% CW solutions was done statically, or by applying a particular shear rate (30 to 600 s− 1) constantly during cooling (CS), or just during cooling from 90 °C to 52 °C then continuing the cooling under static conditions (S52). We measured the elastic (G′) and loss (G″) modulus, and yield stress (σ*) of the CW organogels as a function of time (0 to 30 min) at 5 °C. Independent of the storage time, the results showed that compared with the gels formed statically the use of CS resulted in organogels poorly structured with decreasing G′ as shear rate increased. Under quiescent conditions the gels showed microplatelets with a meshing organization, while CS produced smaller microplatelets with less extent of meshing as shear rate increased. In contrast, at all shear rates investigated S52 conditions formed organogels with larger microplatelets, a more apparent meshing organization with higher G′ and σ* than gels developed statically or with CS (P
Barbara Baraniak - One of the best experts on this subject based on the ideXlab platform.
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effect of carboxymethylcellulose Candelilla Wax coating containing potassium sorbate on microbiological and physicochemical attributes of pears
Scientia Horticulturae, 2017Co-Authors: Dariusz Kowalczyk, Monika Kordowskawiater, Emil Zieba, Barbara BaraniakAbstract:Abstract The main objective of this study was to assess the efficacy of a coating composed of carboxymethylcellulose (CMC), Candelilla Wax and potassium sorbate (KS) as a post-cold-storage treatment to prevent fungal infections in pears stored under simulated retail display conditions. Moreover, the effect of coating on the physiology and biochemistry of pears was investigated. The coating was very effective against Botrytis cinerea and Monilinia fructigena, while Rhizopus nigricans was the most resistant to KS. The KS-free coating also delayed the fungal growth rate, probably due to modification of the gaseous atmosphere within the fruit tissues. Coated pears showed slower ripening than the uncoated samples, as indicated by unaffected green skin color and inhibited loss of firmness. Unfortunately, coating induced anaerobic respiration and the symptoms of superficial scald in pears. Overall, the results showed that KS can be added into a coating formulation to control fungal growth; however, CMC-based emulsion is not a suitable carrier for KS, when coating is intended to be applied to pears exposed to postharvest cold storage.
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Effect of carboxymethylcellulose/Candelilla Wax coating containing potassium sorbate on microbiological and physicochemical attributes of pears
Scientia Horticulturae, 2017Co-Authors: Dariusz Kowalczyk, Monika Kordowska-wiater, Emil Zięba, Barbara BaraniakAbstract:Abstract The main objective of this study was to assess the efficacy of a coating composed of carboxymethylcellulose (CMC), Candelilla Wax and potassium sorbate (KS) as a post-cold-storage treatment to prevent fungal infections in pears stored under simulated retail display conditions. Moreover, the effect of coating on the physiology and biochemistry of pears was investigated. The coating was very effective against Botrytis cinerea and Monilinia fructigena, while Rhizopus nigricans was the most resistant to KS. The KS-free coating also delayed the fungal growth rate, probably due to modification of the gaseous atmosphere within the fruit tissues. Coated pears showed slower ripening than the uncoated samples, as indicated by unaffected green skin color and inhibited loss of firmness. Unfortunately, coating induced anaerobic respiration and the symptoms of superficial scald in pears. Overall, the results showed that KS can be added into a coating formulation to control fungal growth; however, CMC-based emulsion is not a suitable carrier for KS, when coating is intended to be applied to pears exposed to postharvest cold storage.
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Physicochemical and Antimicrobial Properties of Biopolymer-Candelilla Wax Emulsion Films Containing Potassium Sorbate – A Comparative Study
Food and Bioprocess Technology, 2015Co-Authors: Dariusz Kowalczyk, Monika Kordowska-wiater, Bartosz Sołowiej, Barbara BaraniakAbstract:The comparative studies were performed in order to assess the most suitable matrix polymer for potassium sorbate (KS). The preservative (1.0, 2.0, 3.0, 4.0 % w / w ) was included into edible films made from different biopolymers: carboxymethyl cellulose (CMC), oxidized potato starch (OPS), soy protein isolate (SPI), gelatin (GEL), sorbitol, Candelilla Wax, and emulsifier. The incorporation of KS dramatically reduced the toughness of all tested films. The plasticizing action of KS was the weakest in CMC-based films, which exhibited the highest initial stiffness and the lowest stretchability. With the exception of GEL films, KS addition caused an increase in water vapor permeability of the films. Moreover, except for CMC films, increased KS content in the films led to increase in the stickiness, moisture content, and solubility. CMC-based films, regardless of the concentration of KS, had unchanged hygroscopicity and were completely water-soluble. In most cases, KS reduced transmission of light through the films. OPS, SPI, and GEL films, in contrast to CMC-based ones, exhibited sorbitol crystallization; however, the addition of KS successfully overcame this disadvantage. The antimicrobial effectiveness of all tested films increased by increasing the KS concentration. The kind of carrier used affected antimicrobial effectiveness of KS, and SPI films tended to have the weakest antibacterial and antifungal activity, especially at low KS content. The data given here may provide a useful guide in establishing the best compromise between conflicting film property demands. Taken together, our findings suggest that the CMC films could be the best carrier for KS.
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physicochemical and antimicrobial properties of biopolymer Candelilla Wax emulsion films containing potassium sorbate a comparative study
Food and Bioprocess Technology, 2015Co-Authors: Dariusz Kowalczyk, Monika Kordowskawiater, Bartosz Solowiej, Barbara BaraniakAbstract:The comparative studies were performed in order to assess the most suitable matrix polymer for potassium sorbate (KS). The preservative (1.0, 2.0, 3.0, 4.0 % w/w) was included into edible films made from different biopolymers: carboxymethyl cellulose (CMC), oxidized potato starch (OPS), soy protein isolate (SPI), gelatin (GEL), sorbitol, Candelilla Wax, and emulsifier. The incorporation of KS dramatically reduced the toughness of all tested films. The plasticizing action of KS was the weakest in CMC-based films, which exhibited the highest initial stiffness and the lowest stretchability. With the exception of GEL films, KS addition caused an increase in water vapor permeability of the films. Moreover, except for CMC films, increased KS content in the films led to increase in the stickiness, moisture content, and solubility. CMC-based films, regardless of the concentration of KS, had unchanged hygroscopicity and were completely water-soluble. In most cases, KS reduced transmission of light through the films. OPS, SPI, and GEL films, in contrast to CMC-based ones, exhibited sorbitol crystallization; however, the addition of KS successfully overcame this disadvantage. The antimicrobial effectiveness of all tested films increased by increasing the KS concentration. The kind of carrier used affected antimicrobial effectiveness of KS, and SPI films tended to have the weakest antibacterial and antifungal activity, especially at low KS content. The data given here may provide a useful guide in establishing the best compromise between conflicting film property demands. Taken together, our findings suggest that the CMC films could be the best carrier for KS.
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effect of Candelilla Wax on functional properties of biopolymer emulsion films a comparative study
Food Hydrocolloids, 2014Co-Authors: Dariusz Kowalczyk, Barbara BaraniakAbstract:The overall research objective was to compare the effects of increasing concentrations of Candelilla Wax (CnW) on the physicochemical and morphological properties of edible films based on different biopolymers: carboxymethyl cellulose (CMC), oxidized potato starch (OPS), soy protein isolate (SPI), and gelatin (GEL). The findings are discussed in terms of the stability of emulsion formulations. CnW was incorporated into film-forming solutions at 0, 0.5, 1.0, 1.5, and 2.0%; sorbitol and Tween 40 were used as the plasticizer and surfactant, respectively. It was found that, with the exception of GEL films, Wax incorporation significantly decreased the WVP of the films (from 11.1 to 41.7% compared to the controls). Regardless of the Wax concentration used, OPS films had the lowest WVP compared to other films. GEL-based films, in turn, were characterized by the highest mechanical resistance and elongation. The incorporation of CnW decreased both all the analyzed tensile parameters and the puncture strength of the films. Generally, as CnW concentration increased, the transparency and redness of the films decreased, while UV blocking ability and yellowness increased. The 0.5% CnW addition was the most effective in improving water barrier properties, and simultaneously had the lowest impact on the other physical properties of films. For OPS, SPI, and GEL films, sorbitol recrystallization was observed over time. Wax accelerated the sorbitol crystal growth process. CMC films, in contrast to those obtained using other polymers, were completely water soluble and did not exhibit sorbitol crystallization. The emulsion films differed from the Wax-free in their surface characteristics.
John M Krochta - One of the best experts on this subject based on the ideXlab platform.
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barrier and tensile properties of whey protein Candelilla Wax film sheet
Lwt - Food Science and Technology, 2014Co-Authors: Theeranun Janjarasskul, Daniel Rauch, Kathryn L Mccarthy, John M KrochtaAbstract:Abstract Barrier and tensile properties were compared for whey protein isolate- (WPI-) based solution-cast films, extruded sheets and extruded sheets subsequently thinned into films by compression. Solution-cast films were made from mixtures of WPI and glycerol (GLY) in water. Sheets were made by feeding WPI, GLY, and water to a twin-screw co-rotating extruder. In each case, Candelilla Wax (CAN) was added at 0, 5 or 7.5 g CAN/100 g dry mix to determine the effect on the barrier and tensile properties. Compressed extruded films were made by thinning extruded sheets using a Carver Press equipped with heated platens. Water vapor permeability (WVP), oxygen permeability (OP) and tensile properties were measured. Scanning electron microscopy (SEM) images were also taken. Addition of the CAN had a smaller effect on barrier than on tensile properties. Compressed extruded films had WVP similar to solution-cast films and much smaller compared to the extruded sheets. SEM showed pores in the extruded sheet were closed by the compression process. OP for compressed extruded films was much smaller than for solution-cast films. Compressed extruded films also had increased strength and flexibility compared to solution-cast films. The more practical extrusion and compression processes produce films with better overall properties.
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Barrier and tensile properties of whey protein–Candelilla Wax film/sheet
Lwt - Food Science and Technology, 2014Co-Authors: Theeranun Janjarasskul, Kathryn L Mccarthy, Daniel J. Rauch, John M KrochtaAbstract:Abstract Barrier and tensile properties were compared for whey protein isolate- (WPI-) based solution-cast films, extruded sheets and extruded sheets subsequently thinned into films by compression. Solution-cast films were made from mixtures of WPI and glycerol (GLY) in water. Sheets were made by feeding WPI, GLY, and water to a twin-screw co-rotating extruder. In each case, Candelilla Wax (CAN) was added at 0, 5 or 7.5 g CAN/100 g dry mix to determine the effect on the barrier and tensile properties. Compressed extruded films were made by thinning extruded sheets using a Carver Press equipped with heated platens. Water vapor permeability (WVP), oxygen permeability (OP) and tensile properties were measured. Scanning electron microscopy (SEM) images were also taken. Addition of the CAN had a smaller effect on barrier than on tensile properties. Compressed extruded films had WVP similar to solution-cast films and much smaller compared to the extruded sheets. SEM showed pores in the extruded sheet were closed by the compression process. OP for compressed extruded films was much smaller than for solution-cast films. Compressed extruded films also had increased strength and flexibility compared to solution-cast films. The more practical extrusion and compression processes produce films with better overall properties.
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Viscoelastic properties of edible lipids
Journal of Food Engineering, 1997Co-Authors: Thomas H. Shellhammer, T.r. Rumsey, John M KrochtaAbstract:The viscoelastic natures of beesWax, Candelilla Wax, carnauba Wax and a high-melting milkfat fraction were compared by estimating their relaxation parameters from stress relaxation data. A generalized Maxwell model consisting of one spring element and two Maxwell elements best described the stress relaxation of all lipids tested. The stress responses over both the compressive and relaxation portions of a stress relaxation test were considered. Cone penetration tests were used as a comparison to the stress relaxation tests. Candelilla Wax and carnauba Wax behaved similarly as hard and elastic materials which resisted deformation. BeesWax and the milkfat fraction, on the other hand, were significantly more viscous, less elastic, and more easily deformed.
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Whey Protein Emulsion Film Performance as Affected by Lipid Type and Amount
Journal of Food Science, 1997Co-Authors: Thomas H. Shellhammer, John M KrochtaAbstract:BeesWax, Candelilla Wax, carnauba Wax, and a high-melting fraction of anhydrous milkfat were homogenized with whey protein to produce edible emulsion films. Lipid type and amount were important in controlling the emulsion film water vapor permeability (WVP). The WVPs of the beesWax and milkfat emulsion films were significantly lower than that of films from lower moisture transmitters, carnauba and Candelilla Wax. Lipid WVP and degree of viscoelasticity determined the barrier properties of the films. A significant reduction in WVP of whey protein films could be achieved using large volume fractions of lipid depending on lipid type.
