Aloe vera and carrageenan based edible film improves storage stability of ice-cream

Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex

“…However, the intrinsic antimicrobial effect of carrageenan is weak and insufficient to effectively preserve food from microbial spoilage, so antimicrobial agents are frequently added to carrageenan films to enhance their preservative properties [ 10 ]. For example, an edible antibacterial film was prepared by adding Aloe vera extract to carrageenan [ 11 ], but the antimicrobial effect was poor, so more effective antimicrobial agents are needed.…”

Enhancing the lipid stability of foods of animal origin using edible packaging systems

“…(20, 10, and 5 μg/ml) extracted using water, ethanol, and water/ethanol (1:1, v/v) The fresh and traditional ricotta cheese samples were packed with the films and kept at 4 °C for 6 days Significantly reduced values were observed for TBARS for the cheese wrapped with the extract-based film (20 μg/ml) after 6 days compared to the unwrapped samples and the samples wrapped with the control film Mezhoudi et al (2022) The film was developed using 1.5 % (w/v) carrageenan 0.5 % (w/v) of the T. bellerica extract was used which was obtained from the fruit The film was used to wrap kalari cheese and kept at 4 °C for 28 days T. bellerica extract increased the antioxidant potential of the film significantly. Kalari packaged within the film exhibited significantly reduced TBARS, FFA and peroxide values Kouser, Kumar, Bhat, Noor, et al (2023) The coating solution was developed using wheat starch (5 %), gelatin (10 %), and glycerol (10 %) Cumin essential oil (0.5 %) and cucumber peel extract (3 %) The solutions were used to coat ultrafiltered cheese slices by dipping method and stored at 4 °C for 56 days Significantly lower TBARS values were recorded for the slices with a coating and the lowest values were found for the coated cheese with both the antioxidants Esparvarini et al (2022) The coating solution was developed using glycerol (0.1–0.6 %, w/v) and residue from the pulp of Ziziphus joazeiro fruit (1 %, w/v) The bioactive ingredient used was residue from the fruit pulp of Z. joazeiro (1 %, w/v) The dipping method was followed to coat the Coalho cheese which was kept for 21 days at 4 °C Significantly lower TBARS values were observed for coated samples on day 7 of storage in comparison to the uncoated cheese Leandro et al (2021) 10 ml of polyvinylalcohol (10 % w/v) was mixed with 0.5 ml of pomegranate seed oil and 0.1 ml of tween 20 and used for preparing nano-mats by electrospinning method Pomegranate seed oil Karish cheese samples were wrapped with nano-mats and stored for 20 days at 4 °C In comparison to the uncoated samples, significantly reduced TBARS was recorded for the cheese with a coating during the whole 20 days of storage Kutlu et al (2022) Frozen dairy products Three levels (1.0, 1.5 and 2.0 % w/v) of carrageenan were used Three levels (9, 12, and 15 % w/v) of Aloe vera gel were used An Indian ice cream known as kulfi was kept for 6 months at −18 °C The film significantly reduced the TBARS, FFA and peroxide values of Indian ice cream during frozen storage for six months Mahajan et al (2022) ...…”

“…A small number of research papers have analysed the impact of bioactive and edible films on the lipid oxidation of frozen dairy products such as ice cream. Mahajan et al (2022) prepared a film using carrageenan and improved its antioxidant properties using Aloe vera gel at different levels (9, 12, and 15 % w/v). The efficiency of the prepared film was examined using Indian ice cream, kulfi, as a model of study stored at −18 °C for six months.…”

CFD Simulation on an Improvised Ice Cream Container

“…On the other hand, the improvement of technologies used along the supply chain of cold storage have been numerously studied [7][8][9][10]. An efficient cold storage is a key factor in frozen food industries that mostly involves ice cream, dairies, seafood, and ready-to-eat meal.…”