Formulation and characterization of natural almond gum as an edible coating source for enhancing the shelf life of fresh cut pineapple slices

Rasool, Fozia; Zahoor, Insha; Ayoub, Wani Suhana; Ganaie, Tariq Ahmad; Dar, Aamir Hussain; Farooq, Salma Zainab; Mir, Tanveer Ahmad

doi:10.1016/j.focha.2023.100366

Cited by 9 publications

(1 citation statement)

References 29 publications

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“…138 It can be used as preservative, emulsifier, stabilizer, and food strengthener in the food industry. 139,140 Additionally, it has been applied in the pharmaceutical industry for improving the binding and emulsification features of drug formulations. 141 Recently, an almond gum/Mg–Fe 2 O 3 NP/graphite electrode and almond gum/Bi 2 O 3 /MgO/Fe 2 O 3 NC/graphite electrode were used for detecting paracetamol using the CV technique.…”

Section: Metal-synthetic Polymer Ncs As Electrode Modifiers For Sensi...mentioning

confidence: 99%

Carbohydrate polymer-supported metal and metal oxide nanoparticles for constructing electrochemical sensors

Zahran

2024

Mater. Adv.

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Section: Metal-synthetic Polymer Ncs As Electrode Modifiers For Sensi...mentioning

confidence: 99%

Carbohydrate polymer-supported metal and metal oxide nanoparticles for constructing electrochemical sensors

Zahran

2024

Mater. Adv.

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Almond gum‐chitosan nanocomposite as edible formulation for advancing postharvest longevity of fruits and vegetables

Suresh,

SenthilKumar,

Pushparaj

et al. 2024

Polymers for Advanced Techs

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Postharvest produces including fruits and vegetables are perishable and require preservation for prolonged shelf life. Edible coatings are emerging as a safe and value‐added alternative for traditional preservation methods such as refrigeration and chemical treatments. In this article, we have developed almond gum/chitosan (AC)‐based edible coating/formulation and investigated the effectiveness of coating on improving the shelf life of tomatoes and blueberries. The coated tomatoes and blueberries, after a shelf life of 25 and 20 days, respectively exhibited a significant improvement in weight loss (5%–20%), reduced acidity (1–3 folds), and kept the ascorbic acid content lower when compared to the uncoated tomatoes and blueberries. Both the coated tomatoes and blueberries did not exhibit spoilage indicating antimicrobial activity of the coating. Direct testing of the coating formulations exhibited significant anti‐microbial activity against Staphyococcus aureus and Pseudomonas aeroginosa. The polymer films, prepared using the coating formulation, exhibited low moisture content (34.8 ± 2.02% and 41.5 ± 1.34%), low solubility (42.56 ± 2.3% and 31.31 ± 3.1%), low tensile strength (0.34 ± 0.05 N m−2 and 0.75 ± 0.07 N m−2) and high elongation (63.2 ± 4.12% and 71.5 ± 3.8%). These measured film properties confirm that the polymer film has good flexibility and is suitable for edible packaging. Overall, the newly developed AC edible coating exhibits significant potential for a wide range of applications within the food processing industry, offering a viable substitute for conventional wax and lipid‐based coatings.

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Edible packaging to prolong postharvest shelf-life of fruits and vegetables: A review

Sharma,

Nakano,

Kumar

et al. 2024

Food Chemistry Advances

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Formulation and characterization of natural almond gum as an edible coating source for enhancing the shelf life of fresh cut pineapple slices

Cited by 9 publications

References 29 publications

Carbohydrate polymer-supported metal and metal oxide nanoparticles for constructing electrochemical sensors

Carbohydrate polymer-supported metal and metal oxide nanoparticles for constructing electrochemical sensors

Almond gum‐chitosan nanocomposite as edible formulation for advancing postharvest longevity of fruits and vegetables

Edible packaging to prolong postharvest shelf-life of fruits and vegetables: A review

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