Antibacterial activity of grass jelly leaf pectin-based edible coating enriched with clove oil on fruit-cut crystal Guava (Psidium guajava)

Using bioactive compounds in environmentally friendly food packaging can extend the shelf life of food. This study aimed to determine how adding clove oil in manufacturing edible coatings and chitosan films affects bacterial activity in skipjack tuna fillets. Edible coatings and films made from 1% chitosan were prepared by adding clove oil with a concentration of 1; 2; 3; 4; and 5%. The edible solution was applied to the skipjack tuna fillets using two packaging techniques: edible coating by immersing the sample for two minutes and edible film by wrapping the sample. The microbial activity test was carried out using the total plate count (TPC) method a microbiological test to count the number of live cells or colony-forming units in food. The maximum number of bacterial colonies using the TPC test based on SNI 01-2332.3-2006 for fishery products is 1.0x105 colonies/g. The number of bacterial colonies in the edible coating sample was 1.9x103–2.4x104 CFU/g, while the edible film sample was 1.8x104–2.4x105 CFU/g. Adding clove oil affected the TPC value compared to the untreated chitosan edible. Using bioactive compounds in environmentally friendly food packaging can extend the shelf life of food. The number of edible coating colonies on adding 1% clove oil was 5.8x103 CFU/g, lower than edible film 4.1x104 CFU/g and complying with SNI. Applying an edible coating on skipjack tuna fillets with 1-5% clove oil is better than using edible film regarding the TPC value.

The guava is thought to be India's most significant commercial fruit crop. Due to their high respiration rate, vulnerability to different pathogens, and mechanical damage that can quickly deteriorate the quality and concised its shelf life. Nonetheless, the purpose of the experiment was to investigate how guava's edible coatings affected its postharvest quality and shelf life. Guava fruits were treated by seven treatments of different concentrations of beeswax, guava leaf powder, neem leaf powder, tamarind seed powder, and clove oil with different combinations were used as edible coating were studied in a Factorial Completely Randomized Design (CRD) with three replications. All seven treatments were used to examine the impact of edible coating materials on the physical and chemical properties. Under ambient conditions, the variations in physiological and chemical parameters were seen. The findings of present study showed maximum fruit weight (120.29 g), highest vitamin C (163.19 mg/100g), maximum acidity (0.49%) and antioxidant activity (35.43%) obtained from T4 [Neem leaves powder (2%) + Beeswax (1%)+ clove oil (1%)] compared with untreated fruits. The result suggested that the applications of [Neem leaves powder (2%) + Beeswax (1%) + clove oil (1%)] as an edible coating material in guava fruit is more effective than other treatments to improve the shelf life of Guava.

Guava crystal is a fruit that has a high selling value. One of the obstacles to marketing crystal guava fruit is the fast decay process. Many factors cause fruit to rot quickly, including microbial contamination post-harvesting. This study evaluates the effectiveness of adding lemongrass oil in chitosan coatings to protect crystal guava from microbiological damage during storage. The fruit is coated with 1% chitosan and added to lemongrass oil according to the treatment. The study used a completely randomized design with three replications. The treatment tested included 0.0, 0.1, 0.3, and 0.5% lemongrass oil. The content of lemongrass oil compounds was analyzed using gas chromatography-mass spectroscopy (GC-MS). The antibacterial test was carried out using the disc method. The parameters observed were the total plate count and total fungal count of crystal guava fruit on days 0, 3, 6, 9, 12, 15, and 18 after storage. GC-MS analysis showed that the main content of lemongrass oil is two isomers of citral, i.e., neral (38.54%) and geranial (39.26%). The results showed that the total fungal and plate count increased during storage. Chitosan coating with lemongrass oil more effectively inhibits Staphylococcus aureus than Escherichia coli. Adding 0.3% and 0.5% lemongrass oil in chitosan could restrain the rate of microbes in crystal guava until the 18th day after storage. Chitosan treatment with 0,3% lemongrass oil is recommended to be the best treatment for applying on crystal guava. Keywords: citral, GC-MS, Psidium guajava L., total plate count, total fungal count

To overcome the damage to fresh-cut melon requires proper storage techniques, which one is with edible coating. Edible coating was a thin layer of material that can be consumed and applied directly to the surface of food, which acts to inhibit the entry of water vapor and oxygen into the fresh-cut fruits. The edible coatings are composed of a polymer, one of which is polysaccharides. The application of essential oils in edible coatings is expected to act as natural antioxidants. In Indonesia, there are 46 aromatic plants producing essential oils, such as cloves and nutmeg. The dominant antioxidant bioactive compounds in clove oil are eugenol, while in nutmeg oil are camphene and sabinene. The use of essential oils in small concentrations is not expected to affect the sensory characteristics of coated fresh-cut melon fruits. Therefore, in this study, the application of clove and nutmeg essential oils in edible coatings is expected to maintain cut melon's quality and shelf life.

Apple is a fruit that turn brown quickly after being cut. One method to maintain the quality of apples cut is coating the fresh-cut apples with an edible coating. Ediblei coatingi is a thini ilayer that can bei eaten and can keep the iquality ofi the icoated material. Thei study aimed toi determinei the effectiveness of edible coating aloe vera (Aloe vera chinensis L.) in inhibit enzymatic browning reaction. The designii wasi usiing icompletely irandomized idesign. The first factor was the citrus species (Citrus aurantifolia, Citrus hystrix DC, Citrus amblycarpa) iand the secondi factori was thei istorage itime (0, 3, 6 day). Edible coating applied to fresh-cut apples and tested for moisture content, total dissolved solids, weight loss, color, overall appearance, vitamin C and total plate count. Thei resultsi ishowed that aloe vera edible coating with citrus extract was not effective in inhibiting the enzymatic reaction of sliced apples. The type of citrus and storage time was affect the effectiveness of aloe vera edible coating. Citrus amblycarpa extract has a lower water content reduction effect with a water content of 54.51% on the 6th day of storage time and has an effect on the total plate count, that Citrus amblycarpa extract has decreased total plate count in day 6th. Citrus aurantifolia extract gives the effect of maintaining brightness compared to other types of citrus, with a brightness value of 58,290 on the 6th day. The type of citrus has no effect on weight loss, total dissolved solids, overall appearance. The length of storage has an effect on the effectiveness of aloe vera edible coating, the longer it is stored, the apples cut will decrease in quality.

The natural properties of clove and cumin oil are well known especially as an antioxidant and anticancer, however, natural variations, thermal instability and low water solubility impose restrictions on harnessing its potential and its use in the food industry. The nano-encapsulates were prepared from clove and cumin oil separately to protect them from exposure high temperatures using natural carboxy-methyl-cellulose (CMC) coating. The results showed that the transmission electron microscopy (TEM) morphology had a particle size between 21 to 20.74 nm for clove oil capsules, while it was from 24.03 to 65.88 nm for cumin oil capsules and the DSC thermal stability of the cumin oil capsules was higher than that of clove oil 212.08 and 175.92 °C, respectively. Two types of biscuits were prepared (sweet and salt biscuits) by adding nano-encapsulates clove and cumin oil, respectively. The results of sensory evaluation showed a general acceptance of salted biscuit samples containing nano-encapsulate cumin oil, followed by sweet biscuit samples containing nano-encapsulate clove oil. The results of the anti-oxidant activity showed the highest activity nano-encapsulate of both oils, and the highest activity was clove oil coated with nano-encapsulate. During the storage stability of the biscuit samples at room temperature, the increase of acid value and peroxide value at room temperature was the least possible in the samples containing nano-encapsulate of clove oil, followed by that containing cumin oil in comparison with other samples. The anti-proliferative effect of clove oil nano-encapsulate in CMC was apparently equally strong with primary clove oil in PC3, HePG2 and MCF-7 cell lines compared to clove oil non-encapsulate.

Pare fruit is a fruit that has identical characteristics, namely having a bitter taste when consumed. Cultivation of bitter gourds in Indonesia is relatively easy with a favorable tropical climate, but post-harvest handling and storage at room temperature are less effective so that bitter melons rot quickly. So, an edible coating effort was made. This study aims to determine the effect of the ratio of coconut oil and beeswax as an edible coating on the physical quality, weight loss, and antioxidant capacity of bitter melon (Momordicha crantia L.). This experimental study used a completely randomized design (CRD) with two repetitions for each concentration. data collection was obtained by sensory and lab tests, then the data were analyzed using the one-way ANOVA (Analysis of Variance) test. The results showed that the use of a 100:0 ratio of coconut oil and beeswax as an edible coating was able to reduce the weight loss rate of bitter melon with the lowest percentage value of 2.15% and maintain the antioxidant capacity of bitter melon with an IC50 value of 32.94. The physical quality parameters of the bitter melon including color and texture showed no significant effect on the use of coconut oil and beeswax as edible coatings.

Bioactive edible coatings based on chitosan (Ch) were developed by incorporating clove oil (CO) and/or ethylenediaminetetraacetate (E), with the aim of promoting the microbial quality of meat. The antimicrobial mode of Ch‐based coatings was also explored in terms of membrane permeability. Results showed that the addition of CO and/or E provoked a significant (P < 0.05) increase in diameter of inhibition zones. In the growth inhibition assay, Ch + CO + E solution exhibited the highest inhibition rates of Escherichia coli and Staphylococcus aureus (99.17 and 96.42%, respectively). A pork slice coating test showed that CO and/or E incorporated coatings could moderate the growth of total microbes and maintain acceptable sensory characteristics of pork in 7 days of storage at 4C. The coatings of Ch, Ch + CO and Ch + CO + E improved both lightness and red color stability of pork. Furthermore, four kinds of coating solutions induced the release of intracellular components, indicating the damage of cell membranes. This study suggests the potential utilization of Ch + CO and Ch + CO + E coatings for antimicrobial purposes in refrigerated pork.Practical ApplicationsIncreasing demands for food quality and safety have boosted the development of bioactive edible coatings and films to maintain quality attributes of food products in recent years. Edible coatings based on polysaccharides have shown great promise. Microbial growth on the food surface is a principal cause of food spoilage. Hence, the antimicrobial efficiency of edible coatings is of prime importance. In this study, clove oil (CO) and ethylenediaminetetraacetate (E) were incorporated into chitosan (Ch) coating to improve its antimicrobial activity. Results from in vitro and in vivo tests demonstrated that Ch + CO and Ch + CO + E coatings could be utilized as active packaging materials for refrigerated pork.

Microbial contamination and fat oxidation may cause physical and chemical changes that can reduce the quality of broiler meat. The objective of this study was to determine the ability of casein chitosan edible coatings in maintaining the quality of broiler meat stored in certain storage time under refrigeration (8 oC), in terms of water activity (Aw), cooking loss, organoleptic properties (i.e. color, aroma and possible deviations), physicochemical properties (i.e. moisture content, water holding capacity/WHC, pH, lipid content, color), Total Plate Count (TPC), and microbial properties (i.e. Staphylococcus aureus, Escherichia coli, and Salmonella sp.). The materials used were broiler breast fillets and casein chitosan edible coating. The research was conducted using a Completely Randomized Design (CRD) based on 5 variations in storage time treatments i.e. at 0 h; 24 h; 72 h; 120 h; and 168 h in 4 replications. Edible coating casein chitosan on broiler meat under storage showed significant on Aw, WHC, pH, lightness, TPC, S. aureus, and E. coli. The application of casein-chitosan as an edible coating could be suitable to assure the safety of food products such as chicken meat at the range of storage time studied.

The edible coating is one alternative that has the potential to extend the shelf life of sausages. This study aimed to determine the effect of the type of packaging and the storage times of beef sausages at frozen storage. The study using the factorial completely randomized design (CRD) with two factors. The first factor is the type of packaging (K1: edible coating durian seeds starch-chitosan; K2: edible coating durian seeds starch-chitosan with kesum leave extract; K3: plastic LDPE). The second factor is storage time (L0: 0 months; L1: 1 month; L2: 2 months; L3: 3 months; L4: 4 months) with four replication. The research variable observed was the sausage quality like TPC (Total Plate Count) and TVB-N (Total Volatile Bases). The result showed that the treatment of type packaging, storage time, and the interaction had a very significant effect on TPC with the lowest value K3L0 (2.31 x 104 CFU/g) and the highest value K1L4 (11.79 x 104 CFU/g). And, it had a significant effect on TVB-N with the lowest K1L0 (9.19 mg/N/100 g) and the highest value K1L4 (50.93 mg/N/100 g). Edible coating of durian-chitosan seed starch with kesum leaf extract can extend the shelf life of beef sausage for four months at freezing temperature based on the TPC value of 9.65.104 cfu/g and TVB-N value 23.96 mg N/100 g.

Food diversification based on crystal guava fruit is still limited. The purpose of this study were to utilize crystal guava fruit in the form of processed syrup and to determine the effect of ratio of the guava flesh vs water and sugar concentration to the characteristic of crystal guava syrup. The experimental design that used in this study was a Completely Randomized Design (CRD) with two factors. The first factor was the ratio of guava flesh and water which consist of three levels, namely A1 (30:70), A2 (40:60), A3 (50:50) and the second factor was sugar concentration that was also consist of three levels, namely B1 (50%), B2 (60%), B3 (70%). Product analysis included chemical test (total sugar), physical test (viscosity and total dissolved solids), microbial analysis (total plate count) and sensory test (quality and hedonic test) of selected crystal guava syrup. Statistical analysis was done by using ANOVA with Duncan. The selected crystal guava syrup was the ratio of guava flesh and water 50:50 and sugar concentration 70%. It had total sugar, viscosity and total dissolved solid (TDS) about 75,11%, 9,92cP and 77,70◦brix, respectively. Selected guava syrup was tested for total plate count and the result obtained was 7,7x101 CFU/mL that had conformed to SNI 3544:2013. The result of sensory quality of the selected product was the color leads to yellowish white, the aroma leads to the smell of crystal guava, the taste leads to sweet acidity, and the flavor leads to crystal guava with the result of hedonic test was leads towards likes (6.07-6, 89).

Shallot ( Allium cepa L.) is an important horticultural commodity in Indonesia that is prone to quality deterioration during storage. Different onion varieties exhibit varying physical and chemical characteristics, which affect their durability and quality during storage. Storage duration is also a major factor affecting onion quality. Excessively long storage, especially at room temperature, causes a decrease in water content, physical damage, and changes in chemical composition. The use of edible coatings from natural materials such as aloe vera, which contains polysaccharides and antimicrobial substances, can slow down this deterioration by limiting respiration and transpiration in onions. This study aims to examine the effect of variety and storage duration on the physical and chemical properties of onions treated with an edible coating based on aloe vera gel. The study used a completely randomized design (CRD) with two factors, namely variety (Tajuk, Bima Brebes, and Gayo) and storage duration (2 and 4 weeks), both with and without edible coating. The parameters observed included weight loss and moisture content. The results showed that variety and storage duration affected the weight loss and moisture content of shallots. The application of aloe vera edible coating was proven to reduce the rate of weight loss and maintain moisture content better than the control. The Tajuk variety showed the best performance with the lowest weight loss and more stable moisture content, while the Gayo variety experienced the highest weight loss and was more susceptible to quality deterioration. The optimal treatment was obtained in the Tajuk variety with edible coating and 2 weeks of storage, which was able to maintain the physical and chemical quality of shallots better. These findings demonstrate the potential of aloe vera-based edible coating as a natural preservation method to extend shallot shelf life.

Litopenaeus vannamei is a world trade commodity that has a high economic value but is easily degraded. To maintain the quality, post-harvest peeled shrimp needs to be coated. The research objective was to determine the effectiveness of adding edible coatings with a formulation of alginate and ginger oil combination as a natural preservative for shrimp. The research method used was laboratory experimental with a completely randomized design (CRD). The treatments were additional peeled shrimp with different concentrations of alginate, i.e. 0 g, 1.5 g, and 3.0 g with two repetitions. The addition of 100 ml aquadest, 4 g CaCl2, 15 mL glycerol, and 1.5 mL of ginger oil was administered in every treatment. Total Plate Counts (TPC), Escherichia coli, and Vibrio cholerae were determined in initial condition, 3rd, and 6th days after the storage time in a 40C refrigerator. The edible film test with 5 repetitions, including thickness, tensile strength, and break elongation. The results on TPC (5.00 x 105 CFU.g-1) and TPC of V. cholerae (Negative.25 g-1) show that all the treated shrimp meet the standard value (SNI 3457:2021) requirements. Most Probably Number of E. coli in alginate addition of 0 and 1.5 g i.e. <3 MPN.g-1 treatments, do not meet the requirements. The bacterial test and edible film mechanical properties showed that the addition of 3.0 g alginate was the most effective treatment compared to other treatments (α=0.05). A formulation of alginate and ginger oil combination is an effective edible coating for reducing the pathogenic bacteria of peeled shrimp L. vannamei.

Guava (Psidium guajava) is a climacteric fruit belonging to the family Myrtaceae. This investigation aimed to explain the effect of coatings formulated from whey protein isolate (5% w/v; 5 g per 100 mL), xanthan gum (XG; 1% on a protein isolate basis to provide stability and consistency), clove oil (2 mL as an antimicrobial agent), and glycerol monostearate (2% w/v on a protein isolate basis to enhance the free volume within the polymer structure) on guavas. The guavas were divided into six distinct groups and subsequently coated using the dipping technique. Non-coated guavas, along with those subjected to various treatments, were evaluated under controlled environmental conditions (20°C and 70% relative humidity). The efficacy of the coatings on various quality attributes was investigated on the 3rd, 6th, 9th, 12th, and 15th day of storage. The shelf life of coated samples demonstrated an enhancement in firmness and color retention. Total soluble solids (TSS), titratable acidity, ascorbic acid content, total phenolic content, total sugars, and reducing sugars showed better retention in coated samples than in non-coated samples. The findings indicated that all formulated coatings have the capability to maintain quality attributes and prolong the shelf life of guavas. The study revealed that Guava Coating 2 (GC2, whey protein isolate and xanthan gum in 3:1 ratio) significantly enhanced the shelf life while preserving guava quality, including TSS (10.3° Brix), pH (7.2), ascorbic acid (143.23 mg 100g-1), total sugar (11.32%), reducing sugar (5.93%), total phenolic content (146.60 mg 100g-1), total flavonoid content (122.32 mg 100g-1), and total plate count (6.43 log CFU g-1) during 15 days of storage.

Effects of edible coatings of chitosan - fish skin gelatine containing black tea extract on quality of minimally processed papaya during refrigerated storage