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Filename: controllers/Detail.php
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Function: require_once
Strawberry fruits are popular all over the world due to their rich organoleptic properties and enormous health benefits. However, it is highly susceptible to postharvest spoilage due to various factors, including moisture loss, nutrient oxidation, and microbial spoilage. Recently, various researchers have studied the effect of chitosan-based flexible films and surface coatings on the shelf life of strawberries. Despite various reviews providing general information on the effects of chitosan-based films and coatings on various food products, no review has focused solely on their effects on postharvest preservation and the shelf life of strawberries. The purpose of this review is to summarize the current research on chitosan-based formulations for extending the shelf life of strawberries. Chitosan, a cationic carbohydrate polymer, possesses excellent properties such as film formation, mechanical strength, non-toxicity, biodegradability, edibility, UV-blocking ability, antioxidant activity, and antibacterial functionality, justifying its potential as packaging/coating material for fresh agricultural products, including strawberries. This review covers the various factors responsible for strawberry spoilage and the properties of chitosan that help counteract these factors. Additionally, the advantages of chitosan-based preservation technology compared to existing strawberry preservation methods were explained, efficiency was evaluated, and future research directions were suggested.
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http://dx.doi.org/10.1016/j.ijbiomac.2024.134859 | DOI Listing |
Heliyon
December 2024
Department of Food Engineering, School of Mechanical and Chemical Engineering, Wollo University, Kombolcha Institute of Technology, Kombolcha, Ethiopia.
This study investigates that the phenolic compound extracted from the potato peels using ethanol by maceration as a natural preservation agent for cow butter, yielding 10.42 ± 0.03 % phenolic compound.
View Article and Find Full Text PDFPharm Dev Technol
December 2024
Professor & Principal, Brilliant Grammar School Educational Society's Group Of Institutions- Integrated Campus (Faculty Of Engineering and Faculty Of Pharmacy), Hyderabad. Abdullapur (V), Abdullapurmet (M), Rangareddy (Dist), Hyderabad-501505, Telangana, India.
The natural flavonoid Quercetin (QT) showed a potential for various health benefits, but its pharmaceutical applications are hindered by low solubility, permeability, and limited bioavailability. This research aimed to synthesize, develop and optimize polylactic acid co-glycolic acid (PLGA) nanobubbles using solvent evaporation method as a sustained delivery system for QT, thus improving stability and bioavailability. Through a four-factor, three-level Box Behnken Design, 29 experimental runs were carried out to optimize QT-PLGA nanobubbles.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh.
The present investigation "Effect of essential oils and chia seed () in fortification of pineapple jam." was conducted during the year 2022-2023 at the Post harvest laboratory of Horticulture Department, Sher-e-Bangla Agricultural University, Dhaka. The study investigated the effects of essential oil and chia seeds on the quality of pineapple jam.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Animal Sciences, College of Agriculture, Woldia University, Mersa, Ethiopia.
Dairy production is practiced almost all over Ethiopia. Milk and milk products play an important role in human nutrition throughout the country but the quality of milk produced in Ethiopia is poor and below the standard due to poor pre-milking and postharvest handling practices. The study was carried out from October 2022 to May 2023 with the objective of assessing and document the traditional practices of farmer's milk and milk products handling in selected districts of north Wollo, Ethiopia.
View Article and Find Full Text PDFFood Chem X
December 2024
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
The quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low sensitivity and cannot accomplish the detection of product deterioration caused by low enzyme activity. In this study, an attempt was made to analyze the relationship between enzymatically cleaved peptides and product quality using peptidomics techniques.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!