The Experts below are selected from a list of 26136 Experts worldwide ranked by ideXlab platform
Rosana G Moreira - One of the best experts on this subject based on the ideXlab platform.
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Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut Pineapple (Ananas comosus)
LWT - Food Science and Technology, 2013Co-Authors: N. Mantilla, M. Elena Castell-perez, Carmen Gomes, Rosana G MoreiraAbstract:The effectiveness of a multilayered edible coating with a microencapsulated antimicrobial complex (beta-cyclodextrin and trans-cinnamaldehyde) in enhancing the quality and shelf-life of fresh-cut Pineapple was assessed. Pineapples were washed, cleaned with a 300 mg/kg chlorine solution (1 min), and cut into triangular prisms. Treated fruits were coated using the layer-by-layer technique with a dipping method and stored in sealed Ziploc®containers for 15 days at 4 °C. Uncoated fruits served as controls. Shelf-life study consisted of evaluating color, texture, pH, °Brix, titratable acidity, vitamin C, moisture content, and weight loss every 3-4 days. Total aerobic plates, psychrotrophic, yeast and mold counts and sensory testing were also carried out. The encapsulated trans-cinnamaldehyde affected the fruit's flavor but application of the coating extended its shelf-life to 15 days at 4 °C by inhibiting (P < 0.05) microbial growth. The coating also helped preserve (P < 0.05) color, texture, and pH of the fruit. © 2012 Elsevier Ltd.
Noranizan Mohd Adzahan - One of the best experts on this subject based on the ideXlab platform.
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lemongrass essential oil incorporated into alginate based edible coating for shelf life extension and quality retention of fresh cut Pineapple
Postharvest Biology and Technology, 2014Co-Authors: N Azarakhsh, Azizah Osman, Hasanah Mohd Ghazali, Noranizan Mohd AdzahanAbstract:The effects of different concentrations (0.1%, 0.3% and 0.5%, w/v) of lemongrass essential oil incorporated into an alginate-based [sodium alginate 1.29% (w/v), glycerol 1.16% (w/v) and sunflower oil 0.025% (w/v)] edible coating on the respiration rate, physico-chemical properties, and microbiological and sensory quality of fresh-cut Pineapple during 16 days of storage (10 ± 1 °C, 65 ± 10% RH) were evaluated. Coated fresh-cut Pineapple without lemongrass and uncoated fresh-cut Pineapple were stored under the same conditions and served as the controls. The results show that yeast and mould counts and total plate counts of coated samples containing 0.3 and 0.5% (w/v) lemongrass were significantly (p < 0.05) lower than other samples. However, the incorporation of 0.5% (w/v) lemongrass in coating formulation significantly (p < 0.05) decreased the firmness and sensory scores (taste, texture and overall acceptability) of fresh-cut Pineapples. Therefore, the results indicate that an alginate-based edible coating formulation incorporated with 0.3% (w/v) lemongrass has potential to extend the shelf-life and maintain quality of fresh-cut Pineapple.
N. Mantilla - One of the best experts on this subject based on the ideXlab platform.
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Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut Pineapple (Ananas comosus)
LWT - Food Science and Technology, 2013Co-Authors: N. Mantilla, M. Elena Castell-perez, Carmen Gomes, Rosana G MoreiraAbstract:The effectiveness of a multilayered edible coating with a microencapsulated antimicrobial complex (beta-cyclodextrin and trans-cinnamaldehyde) in enhancing the quality and shelf-life of fresh-cut Pineapple was assessed. Pineapples were washed, cleaned with a 300 mg/kg chlorine solution (1 min), and cut into triangular prisms. Treated fruits were coated using the layer-by-layer technique with a dipping method and stored in sealed Ziploc®containers for 15 days at 4 °C. Uncoated fruits served as controls. Shelf-life study consisted of evaluating color, texture, pH, °Brix, titratable acidity, vitamin C, moisture content, and weight loss every 3-4 days. Total aerobic plates, psychrotrophic, yeast and mold counts and sensory testing were also carried out. The encapsulated trans-cinnamaldehyde affected the fruit's flavor but application of the coating extended its shelf-life to 15 days at 4 °C by inhibiting (P < 0.05) microbial growth. The coating also helped preserve (P < 0.05) color, texture, and pH of the fruit. © 2012 Elsevier Ltd.
N Azarakhsh - One of the best experts on this subject based on the ideXlab platform.
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lemongrass essential oil incorporated into alginate based edible coating for shelf life extension and quality retention of fresh cut Pineapple
Postharvest Biology and Technology, 2014Co-Authors: N Azarakhsh, Azizah Osman, Hasanah Mohd Ghazali, Noranizan Mohd AdzahanAbstract:The effects of different concentrations (0.1%, 0.3% and 0.5%, w/v) of lemongrass essential oil incorporated into an alginate-based [sodium alginate 1.29% (w/v), glycerol 1.16% (w/v) and sunflower oil 0.025% (w/v)] edible coating on the respiration rate, physico-chemical properties, and microbiological and sensory quality of fresh-cut Pineapple during 16 days of storage (10 ± 1 °C, 65 ± 10% RH) were evaluated. Coated fresh-cut Pineapple without lemongrass and uncoated fresh-cut Pineapple were stored under the same conditions and served as the controls. The results show that yeast and mould counts and total plate counts of coated samples containing 0.3 and 0.5% (w/v) lemongrass were significantly (p < 0.05) lower than other samples. However, the incorporation of 0.5% (w/v) lemongrass in coating formulation significantly (p < 0.05) decreased the firmness and sensory scores (taste, texture and overall acceptability) of fresh-cut Pineapples. Therefore, the results indicate that an alginate-based edible coating formulation incorporated with 0.3% (w/v) lemongrass has potential to extend the shelf-life and maintain quality of fresh-cut Pineapple.
José Manoel Marconcini - One of the best experts on this subject based on the ideXlab platform.
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characterization and comparative evaluation of thermal structural chemical mechanical and morphological properties of six Pineapple leaf fiber varieties for use in composites
Industrial Crops and Products, 2013Co-Authors: Alfredo Sena R Neto, Marco A.m. Araujo, Fernanda V.d. Souza, Luiz Henrique C. Mattoso, José Manoel MarconciniAbstract:Abstract Natural fibers are candidates to replace conventional mechanical reinforcements in composites. Six cultivars of fibers of different Pineapples varieties were characterized by tensile tests, thermogravimetry, X-ray diffraction, scanning electron microscopy and infrared spectroscopy. The elastic modulus and tensile strength values were in the range of 15–53 GPa and from 210 to 695 MPa, respectively. The final volatile loss temperatures for the six varieties were in the range between 175 and 195 °C and the onset temperatures in the range of 240–260 °C. The high degree of cellulose crystallinity index influenced the mechanical properties, hence suitable for composite reinforcement. This study aims to add information value to the literature regarding Pineapple leaf fibers and its characteristics for technical and engineering applications. It was demonstrated that within the Pineapple family, there are intrinsic variabilities for natural materials, indicating different potential uses for each variety.
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Characterization and comparative evaluation of thermal, structural, chemical, mechanical and morphological properties of six Pineapple leaf fiber varieties for use in composites
Industrial Crops and Products, 2013Co-Authors: Alfredo R. Sena Neto, Marco A.m. Araujo, Fernanda V.d. Souza, Luiz Henrique C. Mattoso, José Manoel MarconciniAbstract:Natural fibers are candidates to replace conventional mechanical reinforcements in composites. Six cultivars of fibers of different Pineapples varieties were characterized by tensile tests, thermogravimetry, X-ray diffraction, scanning electron microscopy and infrared spectroscopy. The elastic modulus and tensile strength values were in the range of 15-53. GPa and from 210 to 695. MPa, respectively. The final volatile loss temperatures for the six varieties were in the range between 175 and 195 °C and the onset temperatures in the range of 240-260 °C. The high degree of cellulose crystallinity index influenced the mechanical properties, hence suitable for composite reinforcement. This study aims to add information value to the literature regarding Pineapple leaf fibers and its characteristics for technical and engineering applications. It was demonstrated that within the Pineapple family, there are intrinsic variabilities for natural materials, indicating different potential uses for each variety. © 2012 Elsevier B.V.
