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Journal articles on the topic 'Edible preservatives'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

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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2

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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3

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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4

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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7

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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8

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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9

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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10

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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Gogna, Nikhil, and Arvind Kumar. "Efficacy of glucono-delta-lactone on quality traits of goat pickle." Nutrition & Food Science 47, no. 1 (2017): 140–50. http://dx.doi.org/10.1108/nfs-01-2016-0006.

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Purpose The present study aims to use goat (Bhakarwali spp.) meat and its edible offal (heart and liver) in preparation of goat pickle and to enhance its shelf-life using food-grade glucono-delta-lactone (GDL) as the preservative. Design/methodology/approach The goat meat was used at 50 per cent and edible offals were used at 50 per cent, whereas liver and heart were used at 25 per cent each in the preparation of goat pickle. This formulation of goat meat pickle was prepared in two different oils, namely, mustard oil and olive oil. These designer goat meat pickles were evaluated based on physi

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12

Chawre, Vishal W. "A STUDY ON USE OF NATURAL EDIBLE CUTLERY IN NAGPUR CITY." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 03 (2024): 1–5. http://dx.doi.org/10.55041/ijsrem29397.

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Edible cutlery is made of food materials and they come with nutritive contents. It contains no chemicals, additives or even preservatives. They are 100% natural and baked products. Edible cutlery falls under food category and hence, hygiene is of paramount importance. Edible cutlery cannot be reused. These are baked at high temperatures; therefore, the likelihood of microbial spores to survive is very little. Even if these micro-spores land after production, they are not likely to germinate because, the products are dehydrated (which is why they have long shelf life, even without preservatives

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13

SHI, Shuai, hai-xiang XU, and zhi-fang LI. "Effects of Preservation using Response Surface Methodology on Fresh-cut Taro." International Journal of Environmental & Agriculture Research 4, no. 10 (2018): 09–14. https://doi.org/10.5281/zenodo.1473934.

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<strong><em>Abstract</em></strong><strong>—</strong> <em>In order to evaluate the effect of preservation on fresh-cut taro, </em><em>the edible coatings preservatives were connected with Konjac glucan-mannan (KGM), potassium sorbate, chitosan, by determining changes of weight loss rate, browning degree (BD), polyphenol oxidase (PPO) and peroxidase (POD), the preservative effect on fresh-cut taro were studied. The optimal composite of Konjac glucan-mannan (KGM), potassium sorbate, chitosan was analyzed by single factor test and Box-Behnken response surface method. The results showed the o

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14

Kusuma, G., V. Marcellino, A. A. Wardana, and R. H. B. Setiarto. "Pickering Emulsified Coating from Citrus Peel Pectin Maintain the Orange Quality." IOP Conference Series: Earth and Environmental Science 1482, no. 1 (2025): 012017. https://doi.org/10.1088/1755-1315/1482/1/012017.

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Abstract The application of edible coatings can be an alternative solution to maintain the quality of post-harvest horticultural commodities such as oranges. This study aims to evaluate the maintaining effect of edible coating from citrus peel pectin / limonene essential oil (LEO) / nano cellulose (NCC) on orange quality. This Pickering emulsified coating was able to reduce the weight loss (4.69%), prevented the coated fruit color darkening (△E 97.29-104.26), and maintained the vitamin C content (1.61%). Thus, the application of the edible coating developed in this study could extend the shelf

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15

Nadia, Lula, Ridawati, Ariyanti Hartari, Alsuhendra, and Athiefah Fauziyyah. "Consumer Perception on Tuna Fish Meat Marinated with Natural Preservatives." E3S Web of Conferences 483 (2024): 02003. http://dx.doi.org/10.1051/e3sconf/202448302003.

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Natural food preservative as marinade solution is the safest alternative to improve fish meat edible quality. Daily spices such as garlic, chili paste, pepper and asam sunti (a fermented fruit of Averrhoa bilimbi L.) are used as marination ingredients. Marination treatment is carried out for several period of storage which are 24 hours, 48 hours and 72 hours at (0 h 1)°C for each spice and for the mixture spices. The hedonic tests used include appearance, aroma, colour, taste, and texture of fish flesh. Compared to the control one, marination on tuna fish flesh can increase hedonic value of fi

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16

Nematov, Nurillo Abdurakhim ugli Abdullaev Faziljon Tursunovich. "EFFECT OF ENVIRONMENTALLY FRIENDLY BIOLOGICALLY ACTIVE PRESERVATIVES IN THE STORAGE OF POMEGRANATE FRUITS." JOURNAL OF AGRICULTURE & HORTICULTURE 3, no. 7 (2023): 76–82. https://doi.org/10.5281/zenodo.8194809.

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The article presents the results of studying the effect of chitosan and its complexes with edible organic acids on the natural and disease-induced reduction, weight and composition of pomegranate fruits.

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Adetunji, Charles Oluwaseun, John Olusegun Ojediran, Juliana Bunmi Adetunji, and Stephen Olumuyiwa Owa. "Influence of chitosan edible coating on postharvest qualities of Capsicum annum L. during storage in evaporative cooling system." Croatian journal of food science and technology 11, no. 1 (2019): 59–66. http://dx.doi.org/10.17508/cjfst.2019.11.1.09.

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Chitosan is a biopolymer edible coating which can act as physical barrierwhen coated on fruits and efficiently alter their internal atmosphere and delay the ripening process. This study evaluates the usage of chitosan (CH) as edible coating to extend the shelf life of green bell pepper. Physiochemical and microbial analysis of the green bell pepper was conducted during evaporative coolant structure storage (ECS). The effect of chitosan coating on green bell pepper significantly delayed a loss in firmness, weight loss, and vitamin C content and inhibited the growth of heterotrophic bacteria, me

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18

Pranita, A. Gulhane* Namrata G. Shukla and Ashok V. Gomashe. "NATURAL PLANT EXTRACTS: A NOVEL THERAPY FOR SHELF LIFE EXTENSION AND QUALITY RETENTION OF FRUITS." INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY 7, no. 1 (2018): 344–49. https://doi.org/10.5281/zenodo.1147482.

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Fruits provide adequate supplies of vitamins, minerals and fibers to human health. Fruits harvested for human consumption are susceptible for microbial spoilage. Post-harvest loss of fruits poses a serious issue across the globe. Therefore, there is an urgent need to have a natural preservative that will improve the shelf life and quality of fresh fruits. Hence the present investigation was aimed to evaluate the efficacy of natural plant extracts (edible coating solution) like Neem oil, Guar gum, Aloe vera gel and Marigold extract as potential fruit preservatives against 5 different types of f

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19

Lashkari, Hannan, Majid Halabinejad, Alireza Rafati, and Ameneh Namdar. "Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil." Journal of Food Quality 2020 (August 28, 2020): 1–8. http://dx.doi.org/10.1155/2020/8871857.

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The present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyzed every five days. The treated samples had markedly less psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and total viable counts relative to the control throughout storage. In terms of the sensory, chemical (PV, TBARS, and pH), and microbial characterization, undesirable results

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20

Zahra, Naseem, Ali Imran, Muhammad Khalid Saeed, Kiran Arif, Quratulain Syed, and Syed Hussain Imam Abdi. "Edible Cutlery: A Sustainable Alternative to Plastic Cutlery for a Better Future." Lahore Garrison University Journal of Life Sciences 6, no. 02 (2022): 124–32. http://dx.doi.org/10.54692/lgujls.2022.0602213.

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Edible cutlery is an excellent concept to reduce the use of plastic cutlery and to save human health from the harmful effects of plastic utensils. Surveys revealed that only a negligible portion of the total plastic waste is recycled. The rest is added to the environment and contribute to pollution. Each year tonnes of plastic cutleries are dumped in the oceans and other water bodies which is affecting the life in water. Humans eat food in plastic utensils and pollute environment by burning too. The unsafe high levels of the plastic waste are not good for both environment and living organisms,

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Putra, Y., E. A. Siahaan, R. Pangestuti, L. Ali, and A. Wahab. "Characterization of powdered S. japonica as carrier material for natural food preservatives." IOP Conference Series: Earth and Environmental Science 1083, no. 1 (2022): 012053. http://dx.doi.org/10.1088/1755-1315/1083/1/012053.

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Abstract S. japonica, an edible brown seaweed, has been used as an efficient biosorbent for its ability in compound adsorption and desorption. Our previous study has demonstrated that natural preservatives (AITC) could be loaded into basic and processed S. japonica via vapor and solution deposition methods. S. japonica carried AITC was successful in inhibiting several foodborne pathogens. According to our previous findings, we proposed this edible brown seaweed suitable for a delivery system of volatile antimicrobials. A comprehensive study was carried out to investigate the absorption and des

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Hassoun, Abdo, Maria Carpena, Miguel A. Prieto, et al. "Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review." Antioxidants 9, no. 9 (2020): 882. http://dx.doi.org/10.3390/antiox9090882.

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Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.

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Mayuri, Pachpol* Dr. Shivshankar Mhaske Tushar Kumbhare Komal Takalkar Sakshi Tathe Shital Susar Kalyani Wankhede Santosh Waghmare. "Herbal Pediatric Edible Jelly for Cough." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 3639–51. https://doi.org/10.5281/zenodo.15481821.

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The increasing demand for natural, safe, and child-friendly pharmaceutical alternatives has led to the exploration of innovative drug delivery systems. This review highlights the formulation, development, and evaluation of a herbal pediatric edible jelly for effective cough management. Designed to enhance palatability and patient compliance, the jelly incorporates well-established herbal ingredients—Tulsi, Vasaka, Licorice, Ginger, and Honey—known for their antitussive, expectorant, demulcent, and soothing properties. To ensure a stable and appealing formulation, pectin and gelatin

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Djuned, F. M., M. Faisal, R.F. Adinda, A. Gani, and E. Yufita. "EDIBLE COATING FROM CHITOSAN-MODIFIED YOUNG COCONUT SHELL LIQUID SMOKE AS A PHYTOPRESERVATIVE FOR SAUSAGE." RASAYAN Journal of Chemistry 17, no. 01 (2024): 146–53. http://dx.doi.org/10.31788/rjc.2024.1718564.

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This study examines the use of edible coatings from liquid smoke and chitosan as natural preservatives to extend the shelf life of sausages. Liquid smoke was obtained from the pyrolysis of young coconut shells at 300°C (A1), 340°C (A2), 380°C (A3), and 420°C (A4), which were then purified by distillation to remove tar and other harmful compounds. The resulting liquid smoke was then used to dissolve the chitosan (1–2% w/w) to form an edible coating to be applied to the sausages. The ability of the edible coating to preserve sausage was analyzed using the total plate count (TPC), total volatile

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Ozdemir, M., and John D. Floros. "Optimization of edible whey protein films containing preservatives for mechanical and optical properties." Journal of Food Engineering 84, no. 1 (2008): 116–23. http://dx.doi.org/10.1016/j.jfoodeng.2007.04.029.

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Wang, Mengyu, Zhengyi Zhang, Xinyu Liu, Zhixuan Liu, and Ruirui Liu. "Biosynthesis of Edible Terpenoids: Hosts and Applications." Foods 14, no. 4 (2025): 673. https://doi.org/10.3390/foods14040673.

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Microbial foods include microbial biomass, naturally fermented foods, and heterologously synthesized food ingredients derived from microbial fermentation. Terpenoids, using isoprene as the basic structure, possess various skeletons and functional groups. They exhibit diverse physicochemical properties and physiological activities, such as unique flavor, anti-bacterial, anti-oxidant, anti-cancer, and hypolipemic, making them extensively used in the food industry, such as flavor, fragrance, preservatives, dietary supplements, and medicinal health food. Compared to traditional strategies like dir

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JOHANNES, EVA, MUSTIKA TUWO, NATALIA KATAPPANAN, HENRA HENRA, and GUSNI WIRIANTI. "Edible Coating Berbasis Pati Ubi Kayu Manihot esculenta Crantz dan Jahe Merah Zingiber officinale var. rubrum Memperpanjang Umur Simpan Buah Tomat Solanum lycopersicum L." Agrotrop : Journal on Agriculture Science 12, no. 2 (2022): 204. http://dx.doi.org/10.24843/ajoas.2022.v12.i02.p03.

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Edible Coating based on Cassava Starch Manihot esculenta Crantz and Red Ginger Zingiber officinale var. rubrum Extends Shelf Life of Tomato Fruit Solanu lycopersicum L. Packaging with edible coating is one of the efforts developed to overcome soft rot in fruit, especially cut fruit such as tomatoes, Solanum lycopersicum L. This study aims to test natural preservatives for cut fruit through edible coatings with the addition of active compounds that have antioxidants and antifungals that can extend the shelf life of tomatoes. The method used for coating is starch-based edible coating with the ad

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28

Sardar, Nadia, Yamin Bibi, Muhammad Arshad, Anwaar Ahmad, Hesham S. Almoallim, and Mohammad Javed Ansari. "Identification of natural antioxidants using GC-MS analysis from Moringa oleifera with meat preservative potential." Emirates Journal of Food and Agriculture 36 (May 27, 2024): 1–10. http://dx.doi.org/10.3897/ejfa.2024.124091.

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Antioxidants play a vital role in food preservation. They ensure that food keeps its taste and color and stays edible over a longer period. In this study, the oxidative stability of Frozen beef incorporated with Moringa oleifera leaves was evaluated. Antioxidant activities were investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and Phosphomolybdate assay. Whereas the effect of tested extract on frozen beef quality was monitored using Thiobarbituric acid reactive substance (TBARS) lipid oxidation assay and organoleptic evaluation. Our results indicated that methanol extract of Moringa olei

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Sardar, Nadia, Yamin Bibi, Muhammad Arshad, Anwaar Ahmad, Hesham S. Almoallim, and Mohammad Javed Ansari. "Identification of natural antioxidants using GC-MS analysis from Moringa oleifera with meat preservative potential." Emirates Journal of Food and Agriculture 36 (May 27, 2024): 1–10. https://doi.org/10.3897/ejfa.2024.124091.

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Antioxidants play a vital role in food preservation. They ensure that food keeps its taste and color and stays edible over a longer period. In this study, the oxidative stability of Frozen beef incorporated with Moringa oleifera leaves was evaluated. Antioxidant activities were investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and Phosphomolybdate assay. Whereas the effect of tested extract on frozen beef quality was monitored using Thiobarbituric acid reactive substance (TBARS) lipid oxidation assay and organoleptic evaluation. Our results indicated that methanol extract of Moringa olei

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30

Guo, Yuxi, Xuefeng Chen, Pin Gong, et al. "Advances in the Role and Mechanisms of Essential Oils and Plant Extracts as Natural Preservatives to Extend the Postharvest Shelf Life of Edible Mushrooms." Foods 12, no. 4 (2023): 801. http://dx.doi.org/10.3390/foods12040801.

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China has a large variety of edible mushrooms and ranks first in the world in terms of production and variety. Nevertheless, due to their high moisture content and rapid respiration rate, they experience constant quality deterioration, browning of color, loss of moisture, changes in texture, increases in microbial populations, and loss of nutrition and flavor during postharvest storage. Therefore, this paper reviews the effects of essential oils and plant extracts on the preservation of edible mushrooms and summarizes their mechanisms of action to better understand their effects during the sto

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Zhanifathul Abhidah, Noer Rahmah, Laksmi Sulmartiwi, and Mochammad Amin Alamsjah. "Characterization of Chitosan Edible Film by Addition of Salt Solution as an Antibacterial." Journal of Marine and Coastal Science 14, no. 2 (2025): 129–43. https://doi.org/10.20473/jmcs.v14i2.73018.

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Edible film is a type of bioplastic in the form of a thin layer that can be consumed along with food products. It functions as a barrier to O₂ and CO₂ and helps control dissolved substances by reducing moisture, respiration, and oxidation rates without altering food components. To enhance its functionality, edible film can be fortified with active substances such as natural antimicrobials—one of which is salt, known for its ability to inhibit bacterial growth. This research is important in the development of bioplastics as it offers an environmentally friendly solution for food packaging, redu

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32

Firdaus, Maulidan, Desy Nila Rahmana, Diah Fitri Carolina, Nisrina Rahma Firdausi, Zulfaa Afiifah, and Berlian Ayu Rismawati Sugiarto. "Antibacterial Edible Coating from Mandarin Orange Peel (Citrus reticulata) and Moringa Leaf (Moringa oleifera) Extract for Fish Preservation." Jurnal Riset Kimia 14, no. 1 (2023): 61–69. http://dx.doi.org/10.25077/jrk.v14i1.563.

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Approximately 10% of total fish production is wasted due to decomposition. Excessive formalin use in fish preservation can be potentially lethal. One of the natural preservatives is edible coating, which can be prepared from natural ingredients such as mandarin orange peel (Citrus reticulata) pectin and Moringa leaves (Moringa oleifera) which contain antibacterial compounds. The purpose of this research was to examine the antibacterial influence of edible coatings made from pectin of mandarin orange peel with the addition of Moringa leaf extract and to determine its effect on the freshness of

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Yasmin, Farzana, Md Murad Hossain, Huda Nurul, Anis Tatik Maryani, and Wahidu Zzaman. "Biosynthesis of ZnO Nano-particle and its quality evaluation on the shelf life extension of fruit." Indonesian Food Science and Technology Journal 7, no. 1 (2023): 30–35. http://dx.doi.org/10.22437/ifstj.v7i1.30810.

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Consumers around the world want fruits with high quality, without chemical preservatives, and with an extended shelf life. Edible films and coating received a considerable amount of attention in recent years because they are useful and beneficial over synthetic packaging. Prolonging of shelf life of food is an important goal to be attained. Many storage techniques have been adapted to extend the marketing distance and holding periods for commodities after harvest. Edible coatings are thin layers of edible material applied to the product surface to provide a barrier to moisture, oxygen, and sol

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Baldwin, Elizabeth A., and Myrna O. Nisperos-Carriedo. "EDIBLE COATINGS FOR LIGHTLY PROCESSED FRUITS AND VEGETABLES." HortScience 28, no. 5 (1993): 472f—472. http://dx.doi.org/10.21273/hortsci.28.5.472f.

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Minimal processing is defined as handling, preparation, and distribution of agricultural commodities in a fresh state. Cutting fresh produce results in injury, cell leakage and accelerated perishability. The presence of an artificial barrier to gas and moisture diffusion ideally would reduce moisture loss, decrease levels of internal oxygen, increase internal carbon dioxide, reduce respiration rate and wound ethylene production, and delay ripening/senescence. In practice, the degree to which the above factors can be altered for a given commodity depends on species, cultivar, surface-to-volume

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GHEORGHE-IRIMIA, RALUCA-ANIELA, DANA TAPALOAGA, CARMEN-DANIELA PETCU, OANA MARGARITA GHIMPETEANU, and MANUELLA MILITARU. "CURRENT TRENDS IN THE APPLICATION OF VACCINIUM MYRTILLUS AND ARONIA MELANOCARPA AS NATURAL PRESERVATIVES IN MEAT AND MEAT PRODUCTS: A REVIEW." Scientific Papers Journal VETERINARY SERIES 66, no. 1 (2023): 48–52. http://dx.doi.org/10.61900/spjvs.2023.01.10.

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"In the contemporary food industry, preservation of meat and meat products remains a paramount concern for ensuring safety, quality, and extended shelf life. Against the backdrop of consumer demand for natural and clean-label food additives, this comprehensive review investigates the current trends in utilizing Vaccinium myrtillus (bilberry) and Aronia melanocarpa (chokeberry) extracts as natural preservatives in meat and meat products. The review begins by elucidating the intrinsic antioxidant and antimicrobial properties of these berry extracts, emphasizing their relevance in the preservatio

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Mulyati, Neneng Sri, Pandu Sumarna, Juri Juswadi, and Faisal Al Asad. "PENGARUH PEMBERIAN KITOSAN TERHADAP UMUR SIMPAN MANGGA (Mangifera indica. L.) VARIETAS GEDONG GINCU." Agro Wiralodra 5, no. 2 (2022): 36–41. http://dx.doi.org/10.31943/agrowiralodra.v5i2.71.

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Abstract  Chitosan is one of the preservatives of food and fruit product. This study is aimed at recognizing the effects of natural preservatives kitosan with the age of saving mangoes (Mangifera indica, L.) gedong gincu varieties, and know the correct concentration of chitosan in saving mango age (Mangifera indica, L.) gedong gincu varieties the oldest one. The method do in this study is that of experimentation by using Rancangan Acak Lengkap (RAL) with the treatment of the six concentrations of kitosan (0%, 0,5%, 1,0%, 1,5%, 2,0%, and 2,5%) repeated four times on gedong gincu fru

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Xiu-Qin, Li, Ji Chao, Sun Yan-Yan, Yang Min-Li, and Chu Xiao-Gang. "Analysis of synthetic antioxidants and preservatives in edible vegetable oil by HPLC/TOF-MS." Food Chemistry 113, no. 2 (2009): 692–700. http://dx.doi.org/10.1016/j.foodchem.2008.07.072.

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Suriati, Luh, and K. Selamet. "Empowerment of PKK Wanagiri Group Through the Application of Natural Preservative Aloe-coating on Strawberries." AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) 6, no. 3 (2022): 29–33. http://dx.doi.org/10.29165/ajarcde.v6i3.113.

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Postharvest handling of strawberries is an effort to prevent damage, maintain quality and extend shelf life. The application of the edible coating is a step that can be taken in the postharvest handling of strawberries. The number of harmful preservatives on the market is a cause for concern. Aloe vera gel is a natural ingredient that can be used as an edible coating for strawberries. Empowerment of community groups in the application of natural preservative Aloe-coating on strawberries can overcome the problems that exist in the community. One of the groups in the villages that has this probl

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Febrianti, Desy, Mahaldika Cesrany, and Siluh Putu Sri Dia Utari. "Kelayakan Finansial Dan Analisis Nilai Tambah (Value Added) Produk Non Pangan Berbahan Mangrove." Forum Agribisnis 15, no. 1 (2025): 177–85. https://doi.org/10.29244/fagb.15.1.177-185.

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The use mangrove for non-consumable products. including for natural dyes and making edible films (food product preservatives). The aim of this research is to analyze business feasibility and analyze the added value of non-consumable processed products from mangrove forests. This research is a quantitative research using primary and secondary data obtained by observation and interview techniques at non-consumable mangrove forest product processors. The research was conducted from September 2022 to March 2023. The business feasibility analysis method is determined by calculating income, profits,

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Bastomy, Muhammad Alif, and Safinta Nurindra Rahmadhia. "The Effect of Chitosan-Based Edible Coating on The Moisture Content, Texture, and Microbial Count of Chicken Sausages." Jurnal Ilmu-Ilmu Peternakan 35, no. 1 (2025): 67–79. https://doi.org/10.21776/ub.jiip.2025.035.01.7.

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Chicken sausage is a protein-rich processed meat product that is prone to spoilage, necessitating the use of preservatives for its preservation. One approach to enhance shelf-life is using an edible coating composed of shrimp chitosan for their antimicrobial properties. Chitosan, derived from shrimp shells, has antimicrobial and biodegradable properties, which may help safeguard chicken sausage against microbial spoilage and physical degradation throughout storage. This study aims to evaluate the effect of shrimp chitosan-based edible coatings in preserving sausage quality. The research follow

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Muthumanickam, Muthulakshmi, Rameshthangam Palanivel, C. Ambiga, S. Sindhamani, R. Ramya, and L. Gomathirajashyamala. "Application of Silk Fibroin Nanoparticles based Edible Coating Material for Postharvestshelf-Life Extension and Preservation of Food Products." Shanlax International Journal of Arts, Science and Humanities 12, no. 1 (2024): 180–93. http://dx.doi.org/10.34293/sijash.v12i1.8029.

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Nanotechnology is a burgeoning discipline that adapts to fresh and improved use in food systems relative to previous technologies, despite its broad application in agriculture, biochemistry, medicine, and several industries. By implementing innovative technologies, it is possible to efficiently incorporate them into many parts of food production, development, manufacturing, packaging, storage, and distribution. Nanoparticles occupies the most fundamentally advanced technology in nano-based food science. Using a broad range of nanostructured materials and nanomethods, such as liposomes, polymer

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Steve, Ngounou Batchanji, Feumba Dibanda Romelle, Yadang Germaine, et al. "Chemical Composition of Some Natural Palm Wine Preservatives." IRA-International Journal of Applied Sciences (ISSN 2455-4499) 8, no. 3 (2017): 73. http://dx.doi.org/10.21013/jas.v08.n03.p01.

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Palm wine is the commonest name of the beverage obtained from fermented palm sap, the exudate from tapped unopened spathe of oil palm tree (Elaeis guineensis). This refreshing wine of West and Central Africa is very sweet but within 24 hours the concentration of sucrose falls to less than 50% the initial amounts due to a rapid sugar fermentation by microorganisms. In Cameroon, Central Africa, traditional attempts to preserve palm wine imply the introduction of natural preservatives mostly barks and leaves from edible or medicinal plants. The leaves of Cymbopogon citratus, Pimenta racemosa, Ver

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Gita, R. S. D., J. Waluyo, Dafik, and Indrawati. "The effectiveness of using chitosan as a natural antibacterial for maintaining the sausage quality." Food Research 6, no. 4 (2022): 146–53. http://dx.doi.org/10.26656/fr.2017.6(4).007.

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Sausage is a food that is much favoured by the Indonesian people. Sausage belongs to a group of frozen food products that require cold storage. The weakness of sausages is to become stale when opened and exposed to the free air. It encourages sausage manufacturers to use preservatives in their products. A natural preservative that does not cause negative effects is chitosan from shrimp skin. The purpose of this study was to determine the optimum concentration of chitosan, which can be used as a natural preservative in sausages. The method used was experimental research by developing and utiliz

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Anis, Arfat. "Essential oils and chitosan based polymeric edible films and coatings as alternative to chemical preservatives." Polymer-Plastics Technology and Materials 61, no. 10 (2022): 1130–52. http://dx.doi.org/10.1080/25740881.2022.2039187.

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Lima, Emília Maria França, Caroline Harumi Silva Matsumura, Geovana Luísa da Silva, et al. "Antimicrobial and Antioxidant Activity of Apricot (Mimusopsis comersonii) Phenolic-Rich Extract and Its Application as an Edible Coating for Fresh-Cut Vegetable Preservation." BioMed Research International 2022 (October 21, 2022): 1–10. http://dx.doi.org/10.1155/2022/8440304.

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Edible coatings have several advantages in preserving foods, such as avoiding water loss, controlling microbial growth, and reducing the need for preservatives added directly to the product. Antimicrobial action can be obtained by adding antimicrobial substances including phenolic compounds commonly found in plant extracts. This study evaluated the phenolic compounds content, antioxidant and antimicrobial activity of pulp, and seed extracts of Mimusopsis comersonii (popularly known in Brazil as abrico), besides the phenolic compounds were identified and quantified in the pulp extract. Edible c

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Dahan, Arik, Ludmila Yarmolinsky, Faina Nakonechny, Olga Semenova, Boris Khalfin, and Shimon Ben-Shabat. "Etrog Citron (Citrus medica) as a Novel Source of Antimicrobial Agents: Overview of Its Bioactive Phytochemicals and Delivery Approaches." Pharmaceutics 17, no. 6 (2025): 761. https://doi.org/10.3390/pharmaceutics17060761.

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The rising prevalence of bacterial antibiotic resistance remains a significant challenge, while many existing antibacterial agents exhibit limited efficacy and notable adverse effects. Edible plants offer a promising avenue for developing novel antimicrobial drugs and preservatives. Etrog citron (Citrus medica L.) and its bioactive phytochemicals have demonstrated activity against various pathogenic microorganisms. However, the potential application of these compounds is hindered by factors such as poor solubility, limited bioavailability, and unclear mechanisms of action. This review consolid

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Shevchenko, Margarita, Maria Zimina, Stanislav Sukhikh, Yegor Gromov, and Elena Zubareva. "Assessment of microorganism activity as bio-preservatives for perishable food." E3S Web of Conferences 291 (2021): 02008. http://dx.doi.org/10.1051/e3sconf/202129102008.

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Analysis of the results of studying dynamics of microbiological indicators of perishable food (fresh tomatoes), shows that the control samples (fresh tomatoes without processing a preservative) on the 15th day of storage at 4±2 °C exceeds the QMA&OAMO index, on the 5th day yeast already detected. The activity of yeasts and molds on the surface of tomatoes treated with Nisin is reduced compared with the control. It was found that the new isolated microorganisms synthesizing bacteriocins exhibit the highest bioconservation efficiency compared to nisin and control. It was shown that QMA&O

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Mutlu-Ingok, Aysegul, Dilara Devecioglu, Dilara Nur Dikmetas, Funda Karbancioglu-Guler, and Esra Capanoglu. "Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review." Molecules 25, no. 20 (2020): 4711. http://dx.doi.org/10.3390/molecules25204711.

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The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best

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Franco, Marcia, Tomasz Stefański, Taina Jalava, et al. "Effect of Potato By-Product on Production Responses of Dairy Cows and Total Mixed Ration Stability." Dairy 2, no. 2 (2021): 218–30. http://dx.doi.org/10.3390/dairy2020019.

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Vegetable by-products have great potential for use as animal feeds and thus could improve the sustainability of the food system. The objective was to evaluate the milk production potential of potato by-product (PBP) replacing cereal grains in grass silage-based total mixed ration (TMR). Additionally, a laboratory scale experiment was conducted to assess the effect of PBP and chemical preservatives on the aerobic stability of TMRs. A change-over dairy cow feeding experiment was conducted to evaluate the inclusion of 135 g/kg (on a dry matter (DM) basis) of PBP in TMR. Additionally, the aerobic

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Okolo, J. C., J. C. Igborgbor, E. M. Eze, G. I. Ogu, and G. U. Jonah. "The Shelf Life of Tomato Fruits (Solanum lycopersicum L.) Treated with Extracts of Two Medicinal Plants: Azadirachta indica and Vernonia amygdalina." International Journal of Environment 11, no. 2 (2022): 124–40. http://dx.doi.org/10.3126/ije.v11i2.48653.

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Tomato remains one of the most nutritive edible berries but challenged by incessant attack and spoilage by fungi among others. The negative effects of synthetic preservatives have shifted attention to bio-preservatives. This study investigated the shelf-life of post-harvest tomato fruits treated with the two medicinal plants: Azadirachta indica (neem leaf) and Vernonia amygdalina (bitter leaf) extracts. Fresh tomato fruits and leaves of both plants were sourced from Lokoja. The leaves were air-dried, pulverized and extracted with distilled water and absolute ethanol. The extracts were analyzed

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