Effect of Different Drying Methods on the Phytochemical and Antioxidant Properties of Soursop Leaves at Two Stages of Maturity.

Soursop ( L.) leaves are a rich source of bioactive compounds and antioxidant properties. However, they are non-economical and rapidly diminish due to insect damage and biochemical degradation.

Influence of pomelo pericarp essential oil on the structural characteristics of gelatin-arrowroot tuber flour-based edible films.

The present study examined the comprehensive effects of incorporating pomelo pericarp essential oil (PEO) at varying concentrations (0.5, 1.0, 1.

Extension of Quality and Shelf Life of Tomatoes Using Chitosan Coating Incorporated with Cinnamon Oil.

This study examined the effects of 2% chitosan (CS) coatings incorporated with varying concentrations of cinnamon oil (CO) (0%, 0.5%, 1.0%, and 1.

Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong.

Longkong ( Griff.) fruit is prone to rapid pericarp browning and shortened shelf life (<7 days) under prolonged low-temperature storage. This study investigates the effect of an edible coating, comprising carboxymethyl cellulose (CMC) and gelatin in a fixed 3:1 ratio, integrated with various concentrations of melatonin (MT) (0.

Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage.

Edible coatings are pivotal in enhancing the quality of processed meat products, acting as barriers to environmental and microbial influences by adhering directly to the food surface. Arrowroot flour, a widely produced edible tuber in Thailand, is uncharted in terms of its capability and effectiveness as an edible coating on food materials. This study aims to elucidate the composition and spectral properties of arrowroot tuber flour (ATF) to discern its viability as an edible coating for pork sausages.

Physicochemical and Antimicrobial Characterization of Chitosan and Native Glutinous Rice Starch-Based Composite Edible Films: Influence of Different Essential Oils Incorporation.

Biopolymer-based edible packaging is an effective way of preserving food while protecting the environment. This study developed an edible composite film using chitosan and native glutinous rice starch (NGRS) and incorporated essential oils (EOs) such as garlic, galangal, turmeric, and kaffir lime at fixed concentrations (0.312 mg/mL) to test its physicochemical and antimicrobial properties.

Application of Clove Oil and Sonication Process on the Influence of the Functional Properties of Mung Bean Flour-Based Edible Film.

The present study was aimed to investigate the effects of sonication and clove oil incorporation on the improvement of physical, antioxidant, and antimicrobial properties and lipid oxidation inhibiting abilities of mung bean flour (MF)-based films. There were three groups of films tested (1) MF: mung bean flour alone, (2) MFC: MF incorporated with 2% clove oil (C), and (3) MFCU: MFC prepared with sonication (25 kHz, 100% amplitude, 10 min). Film thickness and bulk density showed slight differences, and moisture content, solubility, and water vapor permeability significantly differed between the formulations.

Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues.

Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and physicochemical properties and antioxidant activities. The results showed that the type and concentration of sugar influenced the meringue quality.

Quality changes of HomChaiya rice beer during storage at two alternative temperatures.

A newly developed HomChaiya rice beer has several nutritional advantages and phytochemical benefits. However, the quality after prolonged storage is not yet known. The present study explored the quality changes of HomChaiya rice beer stored in glass bottles at two temperatures (4 °C for low and 25 °C for ambient) for an extended period (12 months).

A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage.

This study assessed chitosan (CS)-based edible films with clove essential oil (CO) and nisin (NI) singly or in combination, for improving quality and shelf life of pork patties stored in cold conditions. The treatments were control (without chitosan film coating), CS, CS-CO, CS-NI, and CS-CO-NI, and these were tested for physicochemical, microbiological and sensory qualities for 15 days (3 days per interval) on samples in cold storage (4 ± 2 °C). Overall, the results showed that the lightness (* value) (53.

Effects of germination time and kilning temperature on the malting characteristics, biochemical and structural properties of HomChaiya rice.

Effects of germination time (3, 5 and 7 days) and kilning temperature (40, 50 and 60 °C) on the malting characteristics, biochemical properties and structural properties of HomChaiya rice were examined. Malting potential in terms of germination rate and germination capacity increased as the germination period of rice was prolonged. Diastatic potential, hot water extract and malting loss of rice gradually increased with germination time and with kilning temperature; in contrast, malting yield and viscosity of the samples decreased.

A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage.

Chitosan coatings, with and without clove oil, were investigated for effects on quality and shelf life of cooked pork sausages stored at a refrigerated temperature (4±2°C). The various treatments of cooked pork sausages were: untreated (control), coating with 2% chitosan (CS), and coating with a mixture having 2% chitosan and 1.5% clove oil (CS+CO).