Relevant bibliographies by topics / Edible preservatives

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Edible preservatives'

Author: Grafiati
Published: 7 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Edible preservatives"

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Sharif, ZIM, FA Mustapha, J. Jai, N. Mohd Yusof, and NAM Zaki. "Review on methods for preservation and natural preservatives for extending the food longevity." Chemical Engineering Research Bulletin 19 (September 10, 2017): 145. http://dx.doi.org/10.3329/cerb.v19i0.33809.

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<p>Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life,
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Warkoyo, Noor Harini, David Hermawan, and Yuliarie Wulandari. "Chitosan Added as an Antimicrobial in Edible Film and Its Application to The Dodol of Seaweed (Eucheuma cottonii L.)." E3S Web of Conferences 47 (2018): 01001. http://dx.doi.org/10.1051/e3sconf/20184701001.

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Eucheuma cottonii L. seaweed contains dietary fiber that can cure some degenerative diseases. Dodol seaweed without preservatives can be an alternative as a functional food that many people need to maintain their health. Generally dodol made with the addition of preservatives to enhance the shelf life. Dodol without preservative makes its easily microbes growth and oxidized, thus making it quickly damaged and not accepted by consumers. The use of active edible film on dodol seaweed is expected to inhibit damage and prolong the shelf life. Chitosan is one of the recommended hydrophobic biopolym
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Firdaus, Maulidan, Desy Nila Rahmana, Diah Fitri Carolina, Nisrina Rahma Firdausi, Zulfaa Afiifah, and Berlian Ayu Rismawati Sugiarto. "Potential Applications of Antibacteria in Edible Coating as Fish Preservative." Natural Science and Advanced Technology Education 30, no. 5 (2021): 454–69. http://dx.doi.org/10.53656/nat2021-5.02.

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Fish is a product that breaks down quickly due to biochemical reactions that cause a decrease in the quality of its nutritional and sensory values. Natural preservatives make fish safer for consumption than fish preserved with formalin. Edible coating is a preservative that can be eaten, can prevent biological, chemical and physical changes, is able to prevent mass transfer, acts as a moisture barrier, be contained antimicrobial/antibacterial and antioxidants, increases shelf life, as well as protects food from microbial contamination. Antimicrobial/antibacterial compounds added to edible coat
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Hochma, Efrat, Ludmila Yarmolinsky, Boris Khalfin, Marina Nisnevitch, Shimon Ben-Shabat, and Faina Nakonechny. "Antimicrobial Effect of Phytochemicals from Edible Plants." Processes 9, no. 11 (2021): 2089. http://dx.doi.org/10.3390/pr9112089.

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Current strategies of combating bacterial infections are limited and involve the use of antibiotics and preservatives. Each of these agents has generally inadequate efficacy and a number of serious adverse effects. Thus, there is an urgent need for new antimicrobial drugs and food preservatives with higher efficacy and lower toxicity. Edible plants have been used in medicine since ancient times and are well known for their successful antimicrobial activity. Often photosensitizers are present in many edible plants; they could be a promising source for a new generation of drugs and food preserva
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Oliveira, Tainara Santos, Rogeria Comastri de Castro Almeida, Vanessa de Lima Silva, Cláudio Vaz Di Mambro Ribeiro, Leilson Rocha Bezerra, and Camila Duarte Ferreira Ribeiro. "Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils." Foods 14, no. 2 (2025): 147. https://doi.org/10.3390/foods14020147.

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Essential and edible oils have applications in reducing oxidative processes and inhibiting the growth of microorganisms in meats and their derivatives, providing a natural alternative to synthetic preservatives. This preservative action meets the demand for clean labels and safe products, aiming to replace synthetic additives that pose potential health risks. Advances and limitations in applying essential and edible oils in meat preservation, highlighting their preservative properties or ability to improve nutritional profiles, are explored in this study. Despite the benefits, the direct appli
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Gemeda, Lema, Dr Garima Chouhan, and Misikir Mengistu. "Review on Edible Film as Food Preservatives Agent." Journal of Biotechnology and Bioengineering 3, no. 3 (2019): 3–11. http://dx.doi.org/10.22259/2637-5362.0303002.

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Mei, Jun, Xuan Ma, and Jing Xie. "Review on Natural Preservatives for Extending Fish Shelf Life." Foods 8, no. 10 (2019): 490. http://dx.doi.org/10.3390/foods8100490.

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Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicr
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Li, Hongli, Yan Feng, Peng Zhang, Mingwei Yuan, and Minglong Yuan. "Effect of Antibacterial Peptide Microsphere Coating on the Microbial and Physicochemical Characteristics of Tricholoma matsutake during Cold Storage." Polymers 14, no. 1 (2022): 208. http://dx.doi.org/10.3390/polym14010208.

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The effect of novel antimicrobial peptides (AMPs) and antimicrobial peptide microspheres (AMS) on the physicochemical and microbial quality of Tricholoma matsutake wild edible mushrooms was investigated. In the experiments, 1.0 g/L, 0.5 g/L of AMS, and 1.0 g/L AMPs were used as preservatives. Mushrooms coated with 1.0 g/L and 0.5 g/L of AMS as a preservative had better physicochemical and sensory qualities than did mushrooms coated with 1.0 g/L of AMPs. In the experiment, 1.0 g/L of blank microspheres without cathelicidin-BF-30 (PLGA-1.0) and distilled water was used as the control. Samples wi
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Oniyide, Temitope Julianah, Clement Olusola Ogidi, and Bamidele Juliet Akinyele. "Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from Dacryodes Edulis Seed." Acta Universitatis Cibiniensis. Series E: Food Technology 26, no. 1 (2022): 55–68. http://dx.doi.org/10.2478/aucft-2022-0005.

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Abstract The bioactive compounds contributing to aroma and natural antimicrobial potential of oil from Dacryodes edulis seed can be harnessed in food industries as food preservatives. This study therefore, reveals the preservative effect and organoleptic property of meat and fish preserved with oil from D. edulis seed. Proximate and mineral analysis of oil were carried out using standard methods. Preservative quality of oil on fish and meat was investigated at 4°C and 37°C. Organoleptic property of preserved fish and meat was determined using trained panellists. Fat, protein, carbohydrates, cr
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Lima, Rayssa Cruz, Anna Paula Azevedo de Carvalho, Carla P. Vieira, Rodrigo Vilela Moreira, and Carlos Adam Conte-Junior. "Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings." Polymers 13, no. 16 (2021): 2675. http://dx.doi.org/10.3390/polym13162675.

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The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial
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Dissertations / Theses on the topic "Edible preservatives"

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Valencia, Chamorro Silvia Azucena. "Desarrollo de recubrimientos comestibles con actividad antifúngica en frutos cítricos." Doctoral thesis, Universitat Politècnica de València, 2009. http://hdl.handle.net/10251/6286.

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En la industria citrícola, las pérdidas económicas más importantes en poscosecha se deben las podredumbres verde y azul, causadas por los hongos Penicillium digitatum (Pers.:Fr.) Sacc. y Penicillium italicum Wehmer. Durante muchos años, se utilizaron ampliamente los fungicidas químicos para el control de estas enfermedades. Sin embargo, la preocupación de los consumidores por el uso excesivo y prolongado de estos productos para el control de las podredumbres ha orientado a los investigadores a buscar métodos alternativos no contaminantes que no depositen residuos peligrosos ni contaminen el am
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Costa, Leonor Maria de Albuquerque Teixeira da. "AlgaeCoat: Development of edible coatings from marine-based extracts. A Market Strategy." Master's thesis, 2018. http://hdl.handle.net/10362/61563.

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The present work aims to study a go-to-market strategy and validate the pilot-scale functionality of AlgaeCoat – a marine extract with anti-browning activity – used as a post-harvest treatment in minimally processed ‘Cripps Pink’ apple (MP apple) in order to extend its shelf-life, while preserving its freshness and visual appeal. Therefore, this entirely natural formulation – composed uniquely by Codium tomentosum and distilled water – could replace synthetic additives (widely used in Food Industry) potentially harmful for consumer’s health. Previous research projects published by MARE-
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Book chapters on the topic "Edible preservatives"

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Emre, Gizem, and Kadriye Arslan. "Laurus Nobilis L." In Medicinal Spices. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359340.7.

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Laurus nobilis, which has an important place in Greek and Roman mythologies as well as having an economic value and a wide usage rate in Turkey, is an important medicinal aromatic plant. L. nobilis, commonly known as laurel (daphne) or sweet laurel, is an evergreen and edible medicinal aromatic plant that has positive effects on human health, has been used in traditional medicine since ancient times, and is also considered a symbol of peace and a sign of victory in military and sports events. Leaves, fruits, essential oil and seeds are among the parts of the plant used in treatment. When the e
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Ngwatshipane Mashabela, Madonna, Peter Tshepiso Ndhlovu, and Wilfred Otang Mbeng. "Herbs and Spices’ Antimicrobial Properties and Possible Use in the Food Sector." In Herbs and Spices - New Advances [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.108143.

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With increased consumer knowledge of food safety and quality, there is a strong demand for preservative (synthetic)-free food and the use of natural products as preservatives. Natural antimicrobials derived from various sources are used to keep food safe from spoilage and pathogenic microbes. Plants are the primary source of antimicrobials and include a variety of essential oils that have antimicrobial properties. Many essential oils are found in herbs and spices, such as rosemary, sage, basil, oregano, thyme, cardamom, and clove. These antimicrobial compounds are also used in conjunction with
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Xu, Wenqing. "Plant-Based Antimicrobials-Innovative Natural Food Preservatives." In Bio-Based Antimicrobial Agents to Improve Agricultural and Food Safety. BENTHAM SCIENCE PUBLISHERS, 2024. http://dx.doi.org/10.2174/9789815256239124010011.

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Plant-based antimicrobials have been intensively studied in response to consumers’ need to reduce the use of synthetic chemical antimicrobials, as well as the global antibiotic resistance crisis. Bioactive compounds extracted from plants exert potential antimicrobial activities. In this chapter, recent research on their antimicrobial activities against foodborne pathogens in planktonic or biofilm state, antimicrobial mechanisms, their applications and limitations in food were reviewed. Additionally, the delivery methods for plant-based antimicrobials, including multi-hurdle, nanoemulsions, and
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Malik, Tripti. "Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Material." In Examining the Development, Regulation, and Consumption of Functional Foods. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-0607-2.ch010.

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Functional foods are recently introduced to assure superior nutritional quality; contain biologically active compounds in defined amounts. These foods have to be effectively packaged and stored in order to prevent microbial spoilage and risk of food borne infections. Recently, food technologists and scientists are formulating the Essential Oil (EOs) containing functional foods. The antibacterial, antifungal, antioxidant and anti-carcinogenic properties of EOs have been proved by a number of researchers. Health conscious consumers prefer natural additives, hence these volatile oils due to their
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Malik, Tripti. "Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Material." In Food Science and Nutrition. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5207-9.ch012.

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Functional foods are recently introduced to assure superior nutritional quality; contain biologically active compounds in defined amounts. These foods have to be effectively packaged and stored in order to prevent microbial spoilage and risk of food borne infections. Recently, food technologists and scientists are formulating the Essential Oil (EOs) containing functional foods. The antibacterial, antifungal, antioxidant and anti-carcinogenic properties of EOs have been proved by a number of researchers. Health conscious consumers prefer natural additives, hence these volatile oils due to their
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Conference papers on the topic "Edible preservatives"

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binti Ahmad Yazid, Nur Amalia, Noorsuhana binti Mohd Yusof, and Nurul Asyikin Md Zaki. "Edible Coating Incorporated with Essential Oil for Enhancing Shelf-Life of Fruits: A Review." In 5th International Conference on Global Sustainability and Chemical Engineering 2021 (ICGSCE2021). Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-b5i87r.

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Fresh fruit has recently gained popularity in the market for healthy, organic, functional, and convenient foods. Production and consumption of fresh fruit increases from time to time. Consumer demand for fresh fruits that are rich in nutrition and health benefits have presented a challenge to the food industry to obtain appropriate technology to meet the need. However, there are some limitations regarding the storage of the fresh fruits. Fresh fruits cannot stand for a long term due to the rapid of ripening process in the fruit’s tissues. The ripening process commonly related to the respiratio
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