Manivasagam Vishwa Rohini^1,#, Sathish Kiruba¹, Danniel Santhanaraj¹, Prakash Priyanka Nair¹, P. Sudhakara^2,*, Jujhar Singh³, Balamurugan Rathinam^4,*, Vanaraj Ramkumar^5,6,#

Journal of Polymer Materials, Vol.41, No.3, pp. 159-178, 2024, DOI:10.32604/jpm.2024.054801 - 30 September 2024

Abstract The Cavendish banana, Musa acuminata, is a climacteric fruit that ripens quickly after harvest. Due to their high perishability and susceptibility to disease, bananas have substantial postharvest losses. After harvesting, it is important to extend the bananas’ shelf life. Unique coating gel solutions based on glycerol and ascorbic acid were developed to accomplish this. Chitosan mixed with glacial acetic acid, lactic acid, and sodium alginate were among the gel solutions in these combinations. The goal was to improve banana preservation while maintaining freshness and quality by implementing innovative formulations and techniques. The fruits are hand-dried and… More >

Krisana Nilsuwan^1,*, Yolanda Victoria Rajagukguk², Umesh Patil¹, Thummanoon Prodpran^1,3, Soottawat Benjakul^1,4,*

Journal of Renewable Materials, Vol.12, No.6, pp. 1125-1143, 2024, DOI:10.32604/jrm.2024.051361 - 02 August 2024

Abstract Maillard reaction is a non-enzymatic browning reaction and its products (MRPs) have been proven to possess antioxidant properties. This research aimed to produce a fish gelatin-based packaging incorporated with MRPs to retard lipid oxidation in chicken skin oil (CSO) during storage at ambient temperature (28°C–30°C). MRPs produced from fish gelatin and fructose (1:1, 90°C, pH 11) showed the highest antioxidant properties compared to those prepared under other conditions. Different glycerol/MRPs ratios (30:0, 25:5, 20:10, 15:15, 10:20, 5:25, 0:30) were incorporated into the film and resulting films were characterized. Glycerol/MRPs at 10:20 ratio was chosen to… More > Graphic Abstract