Alginate-Based Emulsions and Hydrogels for Extending the Shelf Life of Banana Fruit.

Edible coatings are used to extend the shelf life of various fruit, including bananas ( from the family). After harvest, bananas reach the ripening and subsequent senescence phase. During senescence, the quality of the fruit deteriorates as it takes on a brown color and the tissue becomes soft.

Antioxidative Properties of Fermented Soymilk Using LP95.

In recent times, there has been a growing consumer interest in replacing animal foods with alternative plant-based products. Starting from this assumption, for its functional properties, soymilk fermented with lactic acid bacteria is gaining an important position in the food industry. In the present study, soymilk was fermented with LP95 at 37 °C, without the use of stabilizers as well as thickeners and acidity regulators.

Alginate-Assisted Lemongrass () Essential Oil Dispersions for Antifungal Activity.

The use of natural compounds as food preservatives is becoming increasingly popular as it is perceived positively by consumers. Among these substances, essential oils have attracted great interest owing to their antioxidant and antimicrobial properties. However, several challenges impair the use of essential oils in food products, such as their degradation or loss during food processing and storage, the strong aroma, even at low concentrations, which may negatively affect the sensory characteristics of food.

Quality Control of Fresh-Cut Apples after Coating Application.

The growing demand for ready-to-eat fresh fruits has led to set-up appropriate strategies for preserving fruit quality and freshness of such commodities. To slow down the deterioration events such as respiration, moisture loss and enzymatic activity, ready-to-eat products should be protected with an edible film. A suitable coating should combine hydrophilic and hydrophobic features to ensure good mechanical and gas barrier properties.

Rheological Characterization of Hydrogels from Alginate-Based Nanodispersion.

The interest toward alginate and nanoemulsion-based hydrogels is driven by the wide potential of application. These systems have been noticed in several areas, ranging from pharmaceutical, medical, coating, and food industries. In this investigation, hydrogels prepared through in situ calcium ion release, starting from lemongrass essential oil nanodispersions stabilized in alginate aqueous suspensions in the presence of the nonionic surfactant Tween 80, were evaluated.

Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH.

In the present investigation the properties of edible nanoemulsions were studied. Sodium caseinate represents a good candidate for food emulsion preparations thanks to its surface-active properties and because it is perceived as a natural product by consumers. Nevertheless, it is very sensitive to acidic pH close to its isoelectric point and, if used as emulsion stabilizer, this aspect can negatively affect the emulsion stability.

In-vitro digestion of curcumin loaded chitosan-coated liposomes.

Liposomes are considered a major route for encapsulation of hydrophilic and hydrophobic molecules. Chitosan coated liposomes could represent an alternative way as a carrier for delivery of drugs in human body. In this study the preparation and applicability of chitosan-coated liposomes containing curcumin as well as curcumin loaded anionic liposomes were evaluated.