Refine your search
Collections
Co-Authors
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Das, Adwitiya
- Biodegradable Packaging Material from Coffee Pulp to Increase the Shelf-Life of Fresh Foods
Abstract Views :370 |
PDF Views:0
Authors
Affiliations
1 Indian Institute of Crop Processing Technology, Ministry of Food Processing Industries, Government of India, Thanjavur (T.N.), IN
1 Indian Institute of Crop Processing Technology, Ministry of Food Processing Industries, Government of India, Thanjavur (T.N.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 103-110Abstract
A biodegradable methylcellulose film was developed where cellulose was obtained from coffee pulp. Fixed amount of additives (stearic acid and antioxidants derived from coffee pulp itself) was incorporated in the film solution. Evaluation of the effectiveness of the film was performed by wrapping it on button mushrooms. Shelf-life studies of button mushrooms (Agaricus bisporus) was carried out.No significant difference was observed between mushrooms packed with polypropylene and mushrooms packed with films containing only stearic acid in case of water loss, whereas there was a significant difference between these and unpacked mushrooms and mushrooms packed with films containing both stearic acid and antioxidants. Interaction within packaging material and time had a significant effect on water loss of mushrooms. The lightness values and final vitamin C content (approximately 8 mg/100g) of mushrooms packed with polypropylene films (L*=76.05) and cellulose films (L*=75.22) containing both stearic acid and antioxidants during the same working period were found to be statistically indifferent. Per cent vitamin C losses of unpacked mushrooms was 49.8, mushrooms packed with films only with stearic acid, films with both stearic acid and antioxidants and polypropylene films were 43.9, 27.9, 23.9, respectively at the end of fourth day. The phenol content of mushrooms packed with polypropylene and cellulose films containing both stearic acid and antioxidants was found to be 380.77mg/lit. and 392.33mg/lit., respectively at the end of fifth day (p<0.05). Mushrooms packed with films containing stearic acid and antioxidants showed polyphenoloxidase activity of 0.35 and that of polypropylene was 0.322 . The film containing stearic acid only was useful in extending the shelf-life by one day but it was not as effective as films with both stearic acid and antioxidants.Keywords
Coffee Pulp, Biodegradable Films, Mushroom, Ascorbic Acid, Polyphenoloxidase Activity.
References
- Ayranci, E. and Tunc, S. (2003). A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chem., 80 (3) : 423-431.
- Gontard,N., Thibault, R., Cuq, B. and Guilbert, S. (1996). Influence of relative humidity and film composition on oxygen and carbon dioxide permeabilities of edible films. J. Agric. & Food Chemistry, 44 : 1064-1069.
- Han, L., Qin, Y., Liu, D., Chen, H., Li, H.and Yuan, M. (2015). Evaluation of biodegradable film packaging to improve the shelf-life of Boletus edulis wild edible mushrooms. Innovative Food Sci. & Emerging Technologies, 29 : 288-294.
- Jiang, T., Feng, L. and Li, J. (2012). Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan–glucose complex coating under cold storage. Food Chem., 131(3) : 780-786.
- Jiang, T., Feng, L.and Zheng, X. (2011). Effect of chitosan coating enriched with thyme oil on postharvest quality and shelf-life of shiitake mushroom (Lentinus edodes). J. Agric. & Food Chem., 60 (1) : 188-196.
- Kim, K.M., Ko, J.A., Lee, J.S., Park, H.J. and Hanna, M.A. (2006). Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushrooms. Lebensm Wiss Technol., 39 : 364–371.
- Krochta, J.M. and de Mulder-Johnson, C. (1997). Edible and biodegradablepolymer films: challenges and opportunities. Food Technol., 51 : 61–74.
- Malik, C.P. and Singh, M.B. (1980). Plant enzymology and histo-enzymology a text manual, at Agris Records US201300354626, 393-417.
- Nussinovitch, A. and Kampf, N. (1993). Shelf-life extension and conserved texture of alginate-coated mushrooms (Agaricus bisporus). Lebensm Wiss Technolog, 26 : 469–475.
- Park, H.J., Weller, C.L., Vergano, P.J. and Testin, R.F. (1993). Permeability and mechanical properties of cellulose-based edible films. J. Food Sci., 58(6) : 1361-1364.
- Qin, Y., Liu, D., Wu, Y., Yuan, M., Li, L.and Yang, J. (2015). Effect of PLA/PCL/cinnamaldehyde antimicrobial packaging on physicochemical and microbial quality of button mushroom (Agaricus bisporus). Postharvest Biol. & Technol., 99 : 73-79.
- Rai, R.D. and Saxena, S. (1988). Effect of storage-temperature on vitamin-C content of mushrooms (Agaricus-bisporus). Curr. Sci., 57(8) : 434-435.
- Sadasivam, S. and Theymoli, B. (1987). Practical manual in biochemistry. TNAU Coimbatore, 17.
- Silveira, A.B., Gauer, L., Tomaz, J.P., Cardoso, P.R., CarmelloGuerreiro, S. andVincentz, M. (2007). The Arabidopsis AtbZIP9 protein fused to the VP16 transcriptional activation domain alters leaf and vascular development. Plant Sci., 172 (6) : 1148-1156.
- Singh, P., Langowski, H.C., Wani, A.A.and Saengerlaub, S. (2010). Recent advances in extending the shelf-life of fresh Agaricus bisporus mushrooms: A review. J. Sci. Food & Agric., 90 (9) : 1393-1402.