Effect of Surface Coatings on the Shelf life and Quality of Cassava

Atieno, Loreto; Owino, Willis; Ateka, Elijah; Ambuko, Jane

doi:10.5539/jfr.v7n1p46

Cited by 7 publications

(4 citation statements)

References 21 publications

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“…The result has shown clearly that the cutting resistance of the cassava root decreases with increasing postharvest delay. Postharvest delay results in moisture loss, which is reported as the most critical quality in the degradation of fresh agricultural produce like cassava (Atieno et al, 2018). In assessing the effects of moisture on the compressive strength of cassava, Oriola and Raji (2015) reported a similar trend as realized in this study.…”

Section: Effect Of Postharvest Delay On Cutting Resistancesupporting

confidence: 81%

Cutting resistance assessment for three varieties of cassava roots

Amoah,

Amoah Asante,

Amuaku

et al. 2023

JGhIE

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Confronted with limited data on the physical and mechanical properties of cassava peel and root to aid machine developers, an efficient model has been developed to assess the peel and root resistance to cutting. The evaluation was done with knife thicknesses of 1.0, 1.5 and 2.0 mm using cassava varieties such as Duade kpakpa, Dudze and Sika bankye as experimental samples for three postharvest delays. The knife penetrated the tuber at 50, 100 and 150 mm away from the proximal end. An average peel thickness obtained was in the range of 1.81 – 3.01 mm. The average diameters recorded ranged from 52.52 mm to 60.40 mm. The cutting resistance assessed for the Duade kpakpa, Sika bankye and Dudze cassava roots were 44.85 N, 50.01N and 53.53 N respectively with no significant differences (P ˃ 0.05). Furthermore, the strength of the peel for the Sika bankye root was 10.31 % higher than that of the Duade kpakpa root and the resistance of the Dudze peel was 6.58 % higher than that of the Sika bankye root. The penetration resistance of the tuber decreased with increasing postharvest delay and increased with increasing knife thickness. The effect of the treatments on the response variables evaluated by factorial analysis showed that significant differences generally decrease with increasing interation. Comparing the results, cutting resistances of 229.02 N, 223.09 N and 204.43 N in maximum were obtained for the Dudze, Sika bankye and Duade kpakpa cassava roots, respectively. The average cutting resistance of Dudze cassava root was 0.24 % higher than the value for Sika bankye root and the value for the Sika bankye root was 7.82 % higher than the Duade kpakpa cassava roots. It is therefore clear that the penetration resistance of the cassava cultivar to compressive cutting could be ranked as (Dudze cassava root > Sika bankye root > Duade kpakpa cassava root). The quantitative assessment by PLSR model under the knife thicknesses (R2 = 0.9689; RMSE = 2.1020) was significantly better than PLSR model under postharvest delay (R2 = 0.7845; RMSE = 4.0183). The technique employed in assessing the cutting resistance gave emphasis to the cultivar differences and provided a measuring sequence and outstanding quantitative analysis.

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Section: Effect Of Postharvest Delay On Cutting Resistancesupporting

confidence: 81%

Cutting resistance assessment for three varieties of cassava roots

Amoah,

Amoah Asante,

Amuaku

et al. 2023

JGhIE

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“…The edible film is an instance of primary packaging which remains ecologically sustainable and is designed to be consumed instantly. Throughout the food production and implementation process, edible films distinguish to prevent food products by retarding the detrimental effects of drought, providing targeted moisture barriers, oxygen and carbon dioxide including oxygen intake repression, increasing texture, preserving volatile chemicals, and hindering the proliferation of microbes on food-related surfaces [3].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial and antioxidant activity of bacterial cellulose-based edible film from sago liquid waste incorporated with spices

Yanti,

Ahmad,

Ramadhan

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Bacterial cellulose-based edible films from sago liquid waste incorporated with spice juices have been developed to obtain functional food packaging. The aim of this study is to assess the antimicrobial and antioxidant properties of spice-fortified edible films, namely ginger, garlic and turmeric. The manufacture of edible films was carried out using the casting method. Antimicrobial activity was measured by disc diffusion using three indicator bacteria (Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 35218, and Bacillus cereus ATCC 14579) and two indicator fungi (Aspergillus flavus ATCC 10231 and Candida albicans IPBCC 88.030). Antioxidant activity was measured by the DPPH method. The results showed that bacterial cellulose-based edible film fortified with spices (ginger, garlic and turmeric) could increase antimicrobial and antioxidant activity. The edible film fortified with garlic had the best antimicrobial activity, while the edible film fortified with turmeric had the best antioxidant activity. Therefore, adding spice juices to edible films can increase its function as food packaging.

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“…[1] The food processing technologies are mainly focusing on preventing the development of surface waste, moisture loss, browning, and proliferation of spoilagerelated microorganisms by developing approaches like skinning, washing, dicing, and scrubbing operations. [2] The microbial growth on surfaces of food items is mainly associated with their pH, water activity, composition, oxygen concentration, and redox capacity. [3] Therefore, packaging plays an important role in food safety and preservation.…”

Section: Introductionmentioning

confidence: 99%

Silver Decorated Bacterial Cellulose Nanocomposites as Antimicrobial Food Packaging Materials

Atta¹,

Manan²,

Ul‐Islam³

et al. 2021

ES Food Agrofor.

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This study is aimed to develop bacterial cellulose (BC)-based biocompatible, biodegradable, bioactive, and non-toxic food packaging material. The preparation of BC/Ag nanocomposite was achieved through the reduction of silver nitrate with sodium chloride. Scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, and X-ray diffraction (XRD) analyses confirmed the purity of BC and the development of BC/Ag nanocomposite. SEM analysis showed the uniform distribution of Ag nanoparticles in the BC matrix, which further improved the water solubility to 4.6% and tensile strength to 25.7 MPa of BC/Ag nanocomposite. The developed BC/Ag nanocomposite did not show any toxicity towards NIH-3T3 fibroblasts. The BC/Ag nanocomposite showed antimicrobial activity against three bacterial strains (Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli) and two fungal strains (Candida albicans and Trichosporon sp.) by producing inhibition zones of 0.17 cm, 0.08 cm, 0.16 cm, 0.06 cm, and 0.08 cm, respectively after 24 h. The BC/Ag nanocomposite filmcoated oranges and tomatoes demonstrated acceptable sensory features such as odor and color at different storage temperatures for up to 9 weeks. These findings demonstrate that the BC/Ag nanocomposite film could be used as biocompatible packing material for providing protection and extending the shelf-life of different foods.

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Effect of Surface Coatings on the Shelf life and Quality of Cassava

Cited by 7 publications

References 21 publications

Cutting resistance assessment for three varieties of cassava roots

Cutting resistance assessment for three varieties of cassava roots

Antimicrobial and antioxidant activity of bacterial cellulose-based edible film from sago liquid waste incorporated with spices

Silver Decorated Bacterial Cellulose Nanocomposites as Antimicrobial Food Packaging Materials

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