CINXE.COM

<!DOCTYPE html> <html lang="en" dir="ltr"> <head>  <script async src="https://www.googletagmanager.com/gtag/js?id=G-P63WKM1TM1"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-P63WKM1TM1'); </script>  <script type="text/javascript" > (function(m,e,t,r,i,k,a){m[i]=m[i]||function(){(m[i].a=m[i].a||[]).push(arguments)}; m[i].l=1*new Date(); for (var j = 0; j < document.scripts.length; j++) {if (document.scripts[j].src === r) { return; }} k=e.createElement(t),a=e.getElementsByTagName(t)[0],k.async=1,k.src=r,a.parentNode.insertBefore(k,a)}) (window, document, "script", "https://mc.yandex.ru/metrika/tag.js", "ym"); ym(55165297, "init", { clickmap:false, trackLinks:true, accurateTrackBounce:true, webvisor:false }); </script> <noscript><div><img src="https://mc.yandex.ru/watch/55165297" style="position:absolute; left:-9999px;" alt="" /></div></noscript>    <title>Search results for: edible coating</title> <meta name="description" content="Search results for: edible coating"> <meta name="keywords" content="edible coating"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" type="button" data-toggle="collapse" data-target="#navbarMenu" aria-controls="navbarMenu" aria-expanded="false" aria-label="Toggle navigation"> <span class="navbar-toggler-icon"></span> </button> <div class="w-100"> <div class="d-none d-lg-flex flex-row-reverse"> <form method="get" action="https://waset.org/search" class="form-inline my-2 my-lg-0"> <input class="form-control mr-sm-2" type="search" placeholder="Search Conferences" value="edible coating" name="q" aria-label="Search"> <button class="btn btn-light my-2 my-sm-0" type="submit"><i class="fas fa-search"></i></button> </form> </div> <div class="collapse navbar-collapse mt-1" id="navbarMenu"> <ul class="navbar-nav ml-auto align-items-center" id="mainNavMenu"> <li class="nav-item"> <a class="nav-link" href="https://waset.org/conferences" title="Conferences in 2024/2025/2026">Conferences</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/disciplines" title="Disciplines">Disciplines</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/committees" rel="nofollow">Committees</a> </li> <li class="nav-item dropdown"> <a class="nav-link dropdown-toggle" href="#" id="navbarDropdownPublications" role="button" data-toggle="dropdown" aria-haspopup="true" aria-expanded="false"> Publications </a> <div class="dropdown-menu" aria-labelledby="navbarDropdownPublications"> <a class="dropdown-item" href="https://publications.waset.org/abstracts">Abstracts</a> <a class="dropdown-item" href="https://publications.waset.org">Periodicals</a> <a class="dropdown-item" href="https://publications.waset.org/archive">Archive</a> </div> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/page/support" title="Support">Support</a> </li> </ul> </div> </div> </nav> </div> </header> <main> <div class="container mt-4"> <div class="row"> <div class="col-md-9 mx-auto"> <form method="get" action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="edible coating"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 991</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: edible coating</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">991</span> The Characteristcs and Amino Acid Profile of Edible Coating Extracted from Pigskin Gelatin </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Meity%20Sompie">Meity Sompie</a>, <a href="https://publications.waset.org/abstracts/search?q=Agnes%20Triasih"> Agnes Triasih</a>, <a href="https://publications.waset.org/abstracts/search?q=Wisje%20Ponto"> Wisje Ponto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Edible coating is thin layers that act as a barrier to the external factors and protect the food products. The addition of the plasticizer to the edible coating is required to overcome film caused by extensive intermolecular forces. The potential development of pigskin with different ages as a raw material for the manufacture of edible films had not been widely publicized. This research was aimed to determine the influence of gelatin concentration and different type of plasticizer on the edible coating characteristics extracted from pigskin gelatin. This study used Completely Randomized Design (CRD) with two factors and three replicates of treatments. The first factor was consisted of pigskin gelatin concentration ( 10, 20, and 30 %) and the second factor was different type of plasticizer (glycerol, sorbitol and PEG). The results show that the interaction between the use of gelatin concentrations and type of plasticizer had significant effect (P< 0.05) on the thickness, tensile strength, elongation, water vapor transmission rate (WVTR), water content and amino acid profile of edible coating. It was concluded that the edible coating from pigskin gelatin with plasticizer gliserol had the best film characteristics, and it can be applied as an edible coating. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20coating" title="edible coating">edible coating</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=pigskin%20gelatin" title=" pigskin gelatin"> pigskin gelatin</a>, <a href="https://publications.waset.org/abstracts/search?q=plasticizer" title=" plasticizer"> plasticizer</a> </p> <a href="https://publications.waset.org/abstracts/86037/the-characteristcs-and-amino-acid-profile-of-edible-coating-extracted-from-pigskin-gelatin" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86037.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">214</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">990</span> Psyllium (Plantago) Gum as an Effective Edible Coating to Improve Quality and Shelf Life of Fresh-Cut Papaya (Carica papaya)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Basharat%20Yousuf">Basharat Yousuf</a>, <a href="https://publications.waset.org/abstracts/search?q=Abhaya%20K.%20Srivastava"> Abhaya K. Srivastava</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Psyllium gum alone and in combination with sunflower oil was investigated as a possible alternative edible coating for improvement of quality and shelf life of fresh-cut papaya. Different concentrations including 0.5, 1 and 1.5 percent of psyllium gum were used for coating of fresh-cut papaya. In some samples, refined sunflower oil was used as a lipid component to increase the effectiveness of coating in terms of water barrier properties. Soya lecithin was used as an emulsifier in coatings containing oil. Pretreatment with 1% calcium chloride was given to maintain the firmness of fresh-cut papaya cubes. 1% psyllium gum coating was found to yield better results. Further, addition of oil helped to maintain the quality and acted as a barrier to water vapour, therefore, minimizing the weight loss. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coating" title="coating">coating</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh-cut" title=" fresh-cut"> fresh-cut</a>, <a href="https://publications.waset.org/abstracts/search?q=gum" title=" gum"> gum</a>, <a href="https://publications.waset.org/abstracts/search?q=papaya" title=" papaya"> papaya</a>, <a href="https://publications.waset.org/abstracts/search?q=psylllium" title=" psylllium"> psylllium</a> </p> <a href="https://publications.waset.org/abstracts/26199/psyllium-plantago-gum-as-an-effective-edible-coating-to-improve-quality-and-shelf-life-of-fresh-cut-papaya-carica-papaya" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26199.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">509</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">989</span> Effect of Whey Protein Based Edible Coating on the Moisture Loss and Sensory Attributes of Fresh Mutton</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Saba%20Belgheisi">Saba Belgheisi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food packaging, is an important discipline in the area of food technology, concerns preservation and protection of foods. The objective of this research was to determine of the effect of whey protein based edible coating on the moisture loss and sensory attributes of fresh mutton after 0, 1, 3 and 5 days at 5° C. The moisture content, moisture loss and sensory attributes (juiciness, color and odor) of the coated and uncoated samples were analyzed. The results showed that, moisture content, moisture loss, juiciness and color of the coated and uncoated samples have significant differences (p < 0.05) at the intervals of 0 to 1 and 1 to 3 days of storage. But no significant difference was observed at interval time 3 to 5 days of storage (p > 0.05). Also, there was no significant differences in the odor values of the coated and uncoated samples (p > 0.05). Therefore, the coated samples had consistently more moisture, juiciness and colored values than uncoated samples after 3 days at 5° C. So, whey protein edible coating could enhance product presentation and eliminate the need for placing absorbent pads at the bottom of the trays. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coating" title="coating">coating</a>, <a href="https://publications.waset.org/abstracts/search?q=whey%20protein" title=" whey protein"> whey protein</a>, <a href="https://publications.waset.org/abstracts/search?q=mutton" title=" mutton"> mutton</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture" title=" moisture"> moisture</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory" title=" sensory "> sensory </a> </p> <a href="https://publications.waset.org/abstracts/21747/effect-of-whey-protein-based-edible-coating-on-the-moisture-loss-and-sensory-attributes-of-fresh-mutton" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21747.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">461</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">988</span> A Comparison of the Environmental Impacts of Edible and Non-Edible Oil Crops in Biodiesel Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Halit%20Tutar">Halit Tutar</a>, <a href="https://publications.waset.org/abstracts/search?q=Omer%20Eren"> Omer Eren</a>, <a href="https://publications.waset.org/abstracts/search?q=Oguz%20Parlakay"> Oguz Parlakay</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The demand for food and energy of mankind has been increasing every passing day. Renewable energy sources have been pushed to forefront since fossil fuels will be run out in the near future and their negative effects to the environment. As in every sector, the transport sector benefits from biofuel (biogas, bioethanol and biodiesel) one of the renewable energy sources as well. The edible oil crops are used in production of biodiesel. Utilizing edible oil crops as renewable energy source may raise a debate in the view of that there is a shortage in raw material of edible oil crops in Turkey. Researches related to utilization of non-edible oil crops as biodiesel raw materials have been recently increased, and especially studies related to their vegetative production and adaptation have been accelerated in Europe. In this review edible oil crops are compared to non-edible oil crops for biodiesel production in the sense of biodiesel production, some features of non-edible oil crops and their harmful emissions to environment are introduced. The data used in this study, obtained from articles, thesis, reports relevant to edible and non edible oil crops in biodiesel. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodiesel" title="biodiesel">biodiesel</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20oil%20crops" title=" edible oil crops"> edible oil crops</a>, <a href="https://publications.waset.org/abstracts/search?q=environmental%20impacts" title=" environmental impacts"> environmental impacts</a>, <a href="https://publications.waset.org/abstracts/search?q=renewable%20energy" title=" renewable energy"> renewable energy</a> </p> <a href="https://publications.waset.org/abstracts/66235/a-comparison-of-the-environmental-impacts-of-edible-and-non-edible-oil-crops-in-biodiesel-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66235.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">434</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">987</span> Microbiological Assessment of Fish Sausages Coated with Smoked-Edible Film, and Stored in Room and Refrigerator Temperatures</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Henny%20A.%20Dien">Henny A. Dien</a>, <a href="https://publications.waset.org/abstracts/search?q=Roike%20I.%20Montolalu"> Roike I. Montolalu</a>, <a href="https://publications.waset.org/abstracts/search?q=Feny%20Mentang"> Feny Mentang</a>, <a href="https://publications.waset.org/abstracts/search?q=Jupni%20Keno"> Jupni Keno</a>, <a href="https://publications.waset.org/abstracts/search?q=Reynerd%20S.%20Burdam"> Reynerd S. Burdam</a>, <a href="https://publications.waset.org/abstracts/search?q=Siegfried%20Berhimpon"> Siegfried Berhimpon</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fish Sausages became popular nowadays, because of high nutritious and low in cholesterol. However, this food is also highly perishable and often contaminated by pathogen bacteria. Edible film was made from myofibril of Black Marlin (Makaira indica) waste, with addition of liquid smoke 0.8%. The aim of this study were to determine the TPC, total coliform and Escherichia coli in fish sausages coated with smoked edible film, and stored in room temperature (26-29oC), and refrigerator (5-10oC). Results shown that TPC in fish sausages coated with smoked edible film were lower than that of without coated, both for storage in room temperature and in refrigerator. Total coliform in coated with smoked edible film and stored in room temperature ranged between 7-120 MPN/g (1-4 days), while stored in refrigerator ranged between 7-93 MPN/g (1-6 days); while fish sausages coated with edible film without liquid smoke were 7-240 MPN/g (1-4 days) in room temperature, and 7-150 MPN/g in refrigerator. Total E. coli of fish sausages coated with smoked edible film and stored in room temperature ranged between 3-4 MPN/g (1-4 days), while stored in refrigerator ranged were 3 MPN/g (1-6 days); while fish sausages coated with edible film without smoked both stored in room temperature and in refrigerator, shown total E. coli 3 MPN/g during 4 days in room temperature, and 6 days in refrigerator. Total E. coli of sausages without coated stored in room temperature ranged between 7-24 MPN/g, and that of stored in refrigerator ranged between 3-4 MPN/g. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=smoke%20liquid" title="smoke liquid">smoke liquid</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=coating" title=" coating"> coating</a>, <a href="https://publications.waset.org/abstracts/search?q=sausages" title=" sausages"> sausages</a> </p> <a href="https://publications.waset.org/abstracts/33011/microbiological-assessment-of-fish-sausages-coated-with-smoked-edible-film-and-stored-in-room-and-refrigerator-temperatures" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33011.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">449</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">986</span> Effect of Chitosan and Ascorbic Acid Coating on the Refrigerated Tilapia Fish Fillet (Oreochromis niliticus)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jau-Shya%20Lee">Jau-Shya Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=Rossita%20Shapawi"> Rossita Shapawi</a>, <a href="https://publications.waset.org/abstracts/search?q=Vin%20Cent%20Pua"> Vin Cent Pua</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tilapia is a popular cultured fresh-water fish in Malaysia. The highly perishable nature of the fish and increasing demand for high-quality ready-to-cook fish has intensified the search for better fish preservation method. Chitosan edible coating has been evident to extend the shelf life of fish fillet. This work was attempted to explore the potential of ascorbic acid in enhancing the shelf life extension ability of chitosan coated Tilapia fillet under refrigeration condition (4 ± 1oC). A 3 2 Factorial Design which comprising of three concentrations of chitosan (1, 1.5 and 2%) and two concentrations of ascorbic acids (2.5 and 5%) was used. The fish fillets were analyzed for total viable count, thiobarbituric acid (TBA) value, pH, aw and colour changes at 3-day interval over 15-day storage. The shelf life of chitosan coated (1.5% and 2%) fillet was increased to 15 days as compared to uncoated fish fillet which can only last for nine days. The inhibition of microbial growth of fish fillet was enhanced with the addition of 5% of ascorbic acids in 2% of chitosan. The TBA value, pH and aw for chitosan coated samples were found lower than that of uncoated sample (p<0.05). The colour stability of the fish fillet was also improved by the composite coating. Overall, 2% of chitosan and 5% of ascorbic acid formed the most effective coating to enhance the quality and to lengthen the shelf life of refrigerated Tilapia fillet. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ascorbic%20acid" title="ascorbic acid">ascorbic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=chitosan" title=" chitosan"> chitosan</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20coating" title=" edible coating"> edible coating</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20fillet" title=" fish fillet"> fish fillet</a> </p> <a href="https://publications.waset.org/abstracts/74929/effect-of-chitosan-and-ascorbic-acid-coating-on-the-refrigerated-tilapia-fish-fillet-oreochromis-niliticus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74929.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">394</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">985</span> Effect of Hydroxy Propyl Methyl Cellulose (HPMC) Coating in Combination with MGSO4 on Some Guava Cultivars </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Randhawa">Muhammad Randhawa</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Nadeem"> Muhammad Nadeem</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Guava (Psidium guajava L.) is a vital source of minerals, vitamins, dietary fiber and antioxidants. Owing to highly perishable nature and proning towards chilling injury, diseases, insect-pests and physical damage the main drawbacks of guava after harvesting, present study was designed. Due to its delicacy in physiology, economic importance, effects of pre and postharvest factors and maturity indices, guava fruits should be given prime importance for good quality attributes. In this study guava fruits were stored at 10°C with 80% relative humidity after treating with different levels of sulphate salt of magnesium followed by dipping in cellulose based edible coating hydroxy propyl methyl cellulose (HPMC). The main objective of this coating was to enhance the shelf life of guava by inhibiting the respiration and also by binding the dissolved solids with salt application. Characterization for quality attributes including physical, physiological and bio chemical analysis was performed after every 7 days interval till the fruit remains edible during the storage period of 4 weeks. Finally, data obtained was subjected to statistical analysis. It was concluded on statistical basis that Surahi variety (treated with 5% MgSO4) showed best storage stability and kept its original quality up to almost 23 days during storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20coating" title="edible coating">edible coating</a>, <a href="https://publications.waset.org/abstracts/search?q=guava%20cultivars" title=" guava cultivars"> guava cultivars</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20attributes" title=" physicochemical attributes"> physicochemical attributes</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/41480/effect-of-hydroxy-propyl-methyl-cellulose-hpmc-coating-in-combination-with-mgso4-on-some-guava-cultivars" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41480.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">326</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">984</span> Pomegranate Peel Based Edible Coating Treatment for Safety and Quality of Chicken Nuggets</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Sajid%20Arshad">Muhammad Sajid Arshad</a>, <a href="https://publications.waset.org/abstracts/search?q=Sadaf%20Bashir"> Sadaf Bashir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, the effects of pomegranate peel based edible coating were determined on safety and quality of chicken nuggets. Four treatment groups were prepared as control (without coating), coating with sodium alginate (SA) (1.5%), pomegranate peel powder (PPP) (1.5%), and combination of SA and PPP. There was a significant variation observed with respect to coating treatments and storage intervals. The chicken nuggets were subjected to refrigerated storage (40C) and were analyzed at regular intervals of 0, 7, 14 1 and 21 days. The microbiological quality was determined by total aerobic and coliform counts. Total aerobic (5.09±0.05 log CFU/g) and coliforms (3.91±0.06 log CFU/g) counts were higher in uncoated chicken nuggets whereas lower was observed in coated chicken nuggets having combination of SA and PPP. Likewise, antioxidants potential of chicken nuggets was observed by assessing total phenolic contents (TPC) and DPPH activity. Higher TPC (135.66 GAE/100g) and DPPH (64.65%) were found in combination with SA and PPP, whereas minimum TPC (91.38) and DPPH (41.48) was observed in uncoated chicken nuggets. Regarding the stability analysis of chicken nuggets, thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were determined. Higher TBARS (1.62±0.03 MDA/Kg) and POV (0.92±0.03 meq peroxide/kg) were found in uncoated chicken nuggets. Hunter color values were also observed in both uncoated and coated chicken nuggets. Sensorial attributes were also observed by the trained panelists. The higher sensory score for appearance, color, taste, texture and overall acceptability were observed in control (uncoated) while in coated treatments, it was found within acceptable limits. In nutshell, the combination of SA and PPP enhanced the overall quality, antioxidant potential, and stability of chicken nuggets. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20nuggets" title="chicken nuggets">chicken nuggets</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20coatings" title=" edible coatings"> edible coatings</a>, <a href="https://publications.waset.org/abstracts/search?q=pomegranate%20peel%20powder" title=" pomegranate peel powder"> pomegranate peel powder</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20alginate" title=" sodium alginate"> sodium alginate</a> </p> <a href="https://publications.waset.org/abstracts/113564/pomegranate-peel-based-edible-coating-treatment-for-safety-and-quality-of-chicken-nuggets" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/113564.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">148</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">983</span> Active Exopolysaccharides Based Edible Coating Enriched with Red Seaweed (Gracilaria gracilis) Extract for Improved Preservation of Shrimp Quality during Refrigerated Storage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rafik%20Balti">Rafik Balti</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Ben%20Mansour"> Mohamed Ben Mansour</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdellah%20Arhaliass"> Abdellah Arhaliass</a>, <a href="https://publications.waset.org/abstracts/search?q=Anthony%20Masse"> Anthony Masse</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Unfortunately, shrimps are highly perishable and they start deteriorating immediately after death owing to their high water content and nutritional components. Currently, there has been an increasing interest in bioactive edible films and coatings to preserve the freshness and quality of foods. In this study, active edible coatings from microalgal exopolysaccharides (EPS) enriched with different concentrations of Red Seaweed Extract (RSE) (0.5, 1 and 1.5 % (w/v)) were developed and their effects on the quality changes of white shrimp during refrigerated storage (4 ± 1 °C) were examined over a period of 8 days. The control and the coated shrimp samples were analyzed periodically for microbiological (total viable bacteria, psychrotrophic bacteria, and enterobacteriaceae counts), chemical (pH, TVB-N, TMA-N, PV, TBARS), textural and sensory characteristics. The results indicated that the coating with a mixture of EPS and RSE could significantly decrease the total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and thiobarbituric acid reactive substances (TBARS) (p < 0.05). With storage, EPS coatings containing RSE at both levels (1 and 1.5 %) were more effective in inhibiting the microbial species studied, specially psychrotrophic bacteria. Also, EPS + RSE coated samples had lower polyphenol oxidase (PPO) activity and lipid oxidation (p < 0.05) toward the end of storage. Textural and color properties of coated shrimp were generally more acceptable. Sensory scores indicated no significant changes in all samples during storage. The obtained results indicate that the edible EPS coating solutions enriched with RSE have noticeable effects on the quality and shelf life of shrimps when compared to control group. Finally, the present work demonstrates the effectiveness of EPS enriched coatings, offering a promising alternative to preserve more better the quality characteristics and to extend the shelf life of shrimp during the refrigerated storage <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=active%20coating" title="active coating">active coating</a>, <a href="https://publications.waset.org/abstracts/search?q=exopolysaccharides" title=" exopolysaccharides"> exopolysaccharides</a>, <a href="https://publications.waset.org/abstracts/search?q=red%20seaweed" title=" red seaweed"> red seaweed</a>, <a href="https://publications.waset.org/abstracts/search?q=refrigerated%20storage" title=" refrigerated storage"> refrigerated storage</a>, <a href="https://publications.waset.org/abstracts/search?q=white%20shrimp" title=" white shrimp"> white shrimp</a> </p> <a href="https://publications.waset.org/abstracts/96247/active-exopolysaccharides-based-edible-coating-enriched-with-red-seaweed-gracilaria-gracilis-extract-for-improved-preservation-of-shrimp-quality-during-refrigerated-storage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96247.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">213</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">982</span> Physicochemical Properties of Palm Stearin (PS) and Palm Kernel Olein (PKOO) Blends as Potential Edible Coating Materials</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20Ruzaina">I. Ruzaina</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20B.%20Rashid"> A. B. Rashid</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Halimahton%20Zahrah"> M. S. Halimahton Zahrah</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20S.%20Cheow"> C. S. Cheow</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Adi"> M. S. Adi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted to determine the potential of palm stearin (PS) as edible coating materials for fruits. The palm stearin was blended with 20-80% palm kernel olein (PKOo) and the properties of the blends were evaluated in terms of the slip melting point (SMP), solid fat content (SFC), fatty acid and triacylglycerol compositions (TAG), and polymorphism. Blending of PS with PKOo reduced the SMP, SFC, altered the FAC and TAG composition and changed the crystal polymorphism from β to mixture of β and β′. The changes in the physicochemical properties of PS were due to the replacement of the high melting TAG in PS with medium chain TAG in PKOo. From the analysis, 1:1 and 3:2 were the better PSPKOo blend formulations in slowing down the weight loss, respiration gases and gave better appearance when compared to other PSPKOo blends formulations. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=guava" title="guava">guava</a>, <a href="https://publications.waset.org/abstracts/search?q=palm%20stearin" title=" palm stearin"> palm stearin</a>, <a href="https://publications.waset.org/abstracts/search?q=palm%20kernel%20olein" title=" palm kernel olein"> palm kernel olein</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical "> physicochemical </a> </p> <a href="https://publications.waset.org/abstracts/28629/physicochemical-properties-of-palm-stearin-ps-and-palm-kernel-olein-pkoo-blends-as-potential-edible-coating-materials" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28629.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">584</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">981</span> Impact of Edible Coatings Made of Chitosan and Spray Dried Propolis in the Shell Life of White Cachama (Piaractus brachypomus)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=David%20Guillermo%20Piedrahita%20Marquez">David Guillermo Piedrahita Marquez</a>, <a href="https://publications.waset.org/abstracts/search?q=Hector%20Suarez%20Mahecha"> Hector Suarez Mahecha</a>, <a href="https://publications.waset.org/abstracts/search?q=Jairo%20%20Humberto%20Lopez"> Jairo Humberto Lopez</a> </p> <p class="card-text"><strong>Abstract:</strong></p> There is a need to preserve aquaculture matrices due to their high nutritional value, and its broad consumption, one of those species is the white cachama (Piaractus brachypomus), this fish is located in the rivers of eastern Colombia, and the previously mentioned species needs more study. Therefore, in a paper the effects of an alternative method of preservation of shell life were investigated, the method used is the application of an edible coating made from chitosan and ethanolic extract of propolis (EEP) encapsulated in maltodextrin. The coating was applied by immersion, and after that, we investigated the post mortem quality changes of the fish performing physicochemical and microbiological analysis. pH, volatile bases, test thiobarbituric acid and peroxide value were tested; finally, we studied the effect of the coating on mesophilic strains, coliforms and other microorganisms such as Staphylococcus, and Salmonella. Finally, we concluded that the coating prolongs the shelf life because it acts as a barrier to oxygen and moisture, the bioactive compounds trap free radicals and the coatings changes the metabolism and cause the cell lysis of the microorganisms. It was determined that the concentration of malonaldehyde, the volatile basic nitrogen content and pH are the variables that distinguish more clearly between the samples with the treatment and the control samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20activity" title="antimicrobial activity">antimicrobial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20oxidation" title=" lipid oxidation"> lipid oxidation</a>, <a href="https://publications.waset.org/abstracts/search?q=texture%20profile%20analysis%20%28TPA%29" title=" texture profile analysis (TPA)"> texture profile analysis (TPA)</a>, <a href="https://publications.waset.org/abstracts/search?q=sensorial%20analysis" title=" sensorial analysis"> sensorial analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=peroxide%20value" title=" peroxide value"> peroxide value</a>, <a href="https://publications.waset.org/abstracts/search?q=thiobarbituric%20acid%20assay%20%28TBA%29" title=" thiobarbituric acid assay (TBA)"> thiobarbituric acid assay (TBA)</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20volatile%20basic%20nitrogen%20%28TVB-N%29" title=" total volatile basic nitrogen (TVB-N)"> total volatile basic nitrogen (TVB-N)</a> </p> <a href="https://publications.waset.org/abstracts/62819/impact-of-edible-coatings-made-of-chitosan-and-spray-dried-propolis-in-the-shell-life-of-white-cachama-piaractus-brachypomus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/62819.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">289</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">980</span> Carboxymethyl Cellulose Coating onto Polypropylene Film Using Cold Atmospheric Plasma Treatment as Food Packaging</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Z.%20Honarvar">Z. Honarvar</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Farhoodi"> M. Farhoodi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20R.%20Khani"> M. R. Khani</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Shojaee-Aliabadi"> S. Shojaee-Aliabadi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Recently, edible films and coating have attracted much attention in food industry due to their environmentally friendly nature and safety in direct contact with food. However edible films have relatively weak mechanical properties and high water vapor permeability. Therefore, the aim of the study was to develop bilayer carboxymethyl cellulose (CMC) coated polypropylene (PP) films to increase mechanical properties and water vapor resistance of each pure CMC or PP films. To modify the surface properties of PE for better attachment of CMC coating layer to PP the atmospheric cold plasma treatment was used. Then the PP surface changes were evaluated by contact angle, AFM, and ATR-FTIR. Furthermore, the physical, mechanical, optical and microstructure characteristics of plasma-treated and untreated films were analyzed. ATR-FTIR results showed that plasma treatment created oxygen-containing groups on PP surface leading to an increase in hydrophilic properties of PP surface. Moreover, a decrease in water contact angle (from 88.92° to 52.15°) and an increase of roughness were observed on PP film surface indicating good adhesion between hydrophilic CMC and hydrophobic PP. Furthermore, plasma pre-treatment improved the tensile strength of CMC coated-PP films from 58.19 to 61.82. Water vapor permeability of plasma treated bilayer film was lower in comparison with untreated film. Therefore, cold plasma treatment has potential to improve attachment of CMC coating to PP layer, leading to enhanced water barrier and mechanical properties of CMC coated polypropylene as food packaging in which also CMC is in contact with food. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=carboxymethyl%20cellulose%20film" title="carboxymethyl cellulose film">carboxymethyl cellulose film</a>, <a href="https://publications.waset.org/abstracts/search?q=cold%20plasma" title=" cold plasma"> cold plasma</a>, <a href="https://publications.waset.org/abstracts/search?q=Polypropylene" title=" Polypropylene"> Polypropylene</a>, <a href="https://publications.waset.org/abstracts/search?q=surface%20properties" title=" surface properties"> surface properties</a> </p> <a href="https://publications.waset.org/abstracts/74884/carboxymethyl-cellulose-coating-onto-polypropylene-film-using-cold-atmospheric-plasma-treatment-as-food-packaging" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74884.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">282</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">979</span> Analysis of the Effect of Food Veils on the Preservation of Button and Oyster Mushrooms, Case Study: Zein Corn Coating</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamad%20Javad%20Shakouri">Mohamad Javad Shakouri</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamid%20Tavakkolipour"> Hamid Tavakkolipour</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahdis%20Jamshidi%20Tehranian"> Mahdis Jamshidi Tehranian</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The inclination toward using food coatings is increasing daily, due to containing natural elements and not producing environmental pollution. Food coatings are uniform and thin layers of natural substances that cover the food product and act as a barrier against moisture, oxygen, and substances dissolved in food. Using food coatings on fruits and vegetables can delay water dissipation, losing aroma, decolorization, and improve the appearance of the product, and in general, preserve and protect the quality of fresh produce. When fruits and vegetables grow, they are equipped with a natural shield, called cuticle– a layer of wax. Washing the products, after harvest, the cuticle – this protective coating – is removed. In order to replace the cuticle, we can use an edible protective coating. This coating delays dehydration and deterioration and hence increases the life of the product while keeping its moisture. In this study, it was concluded that using food coatings, such as corn zein, carrageenan, and starch can have a substantial effect on the quantitative and qualitative preservation of food products, such as fruits, vegetables, and mushrooms. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20coating" title="food coating">food coating</a>, <a href="https://publications.waset.org/abstracts/search?q=corn%20zein" title=" corn zein"> corn zein</a>, <a href="https://publications.waset.org/abstracts/search?q=button%20and%20oyster%20mushrooms" title=" button and oyster mushrooms"> button and oyster mushrooms</a>, <a href="https://publications.waset.org/abstracts/search?q=ascorbic%20and%20citric%20acids" title=" ascorbic and citric acids"> ascorbic and citric acids</a> </p> <a href="https://publications.waset.org/abstracts/69368/analysis-of-the-effect-of-food-veils-on-the-preservation-of-button-and-oyster-mushrooms-case-study-zein-corn-coating" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69368.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">978</span> Fabrication of Titanium Diboride-Based High Emissive Paint Coating Using Economical Dip Coating Method for High Temperature Applications</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Atasi%20Dan">Atasi Dan</a>, <a href="https://publications.waset.org/abstracts/search?q=Kamanio%20Chattopadhyay"> Kamanio Chattopadhyay</a>, <a href="https://publications.waset.org/abstracts/search?q=Bikramjit%20Basu"> Bikramjit Basu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A cost-effective titanium diboride (TiB2) paint coating has been developed on stainless steel substrate using commercially available polyvinylpyrrolidone as a binder by convenient dip-coating technique. The emittance of the coating has been explored by tailoring various process parameters to obtain highest thermal radiation. The optimized coating has achieved a high thermal emittance of 0.85. In addition, the coating exhibited an excellent thermal stability while heat-treated at 500 °C in air. Along with the emittance, the structural and physical properties of the As-deposited and heat-treated coatings have been investigated systematically. The high temperature annealing has not affected the emittance, chemical composition and morphology of the coating significantly. Hence, the fabricated paint coating is expected to open up new possibilities for using it as a low-cost, thermally stable emitter in high temperature applications. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=titanium%20diboride" title="titanium diboride">titanium diboride</a>, <a href="https://publications.waset.org/abstracts/search?q=emittance" title=" emittance"> emittance</a>, <a href="https://publications.waset.org/abstracts/search?q=paint%20coating" title=" paint coating"> paint coating</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20stability" title=" thermal stability"> thermal stability</a> </p> <a href="https://publications.waset.org/abstracts/61044/fabrication-of-titanium-diboride-based-high-emissive-paint-coating-using-economical-dip-coating-method-for-high-temperature-applications" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61044.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">286</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">977</span> Effect of Sodium Alginate Edible Coating with Natural Essential Oils and Modified Atmosphere Packaging on Quality of Fresh-Cut Pineapple</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Rafiullah%20Khan">Muhammad Rafiullah Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Vanee%20Chonhenchob"> Vanee Chonhenchob</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of sodium alginate (1%) based edible coating incorporated natural essential oils; thymol, carvone and carvacrol as antimicrobial agents at different concentrations (0.1, 0.5 and 1.0 %) on the quality changes of fresh-cut pineapple were investigated. Pineapple dipped in distilled water was served as control. After coating, fruit were sealed in a modified atmosphere package (MAP) using high permeable film; and stored at 5 °C. Gas composition in package headspace, color values (L*, a*, b*, C*), TSS, pH, ethanol, browning, and microbial decay were monitored during storage. Oxygen concentration continuously decreased while carbon dioxide concentration inside all packages continuously increased over time. Color parameters (L*, b*, c*) decreased and a* values increased during storage. All essential oils significantly (p ≤ 0.05) prevented microbial growth than control. A significantly higher (p ≤ 0.05) ethanol content was found in the control than in all other treatments. Visible microbial growth, high ethanol, and low color values limited the shelf life to 6 days in control as compared to 9 days in all other treatments. Among all essential oils, thymol at all concentrations maintained the overall quality of the pineapple and could potentially be used commercially in fresh fruit industries for longer storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title="essential oils">essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=antibrowning%20agents" title=" antibrowning agents"> antibrowning agents</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agents" title=" antimicrobial agents"> antimicrobial agents</a>, <a href="https://publications.waset.org/abstracts/search?q=modified%20atmosphere%20packaging" title=" modified atmosphere packaging"> modified atmosphere packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20decay" title=" microbial decay"> microbial decay</a> </p> <a href="https://publications.waset.org/abstracts/184094/effect-of-sodium-alginate-edible-coating-with-natural-essential-oils-and-modified-atmosphere-packaging-on-quality-of-fresh-cut-pineapple" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184094.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">976</span> Effect of Sodium Alginate Edible Coating with Natural Essential Oils and Modified Atmosphere Packaging on Quality of Fresh-Cut Pineapple</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Rafiullah%20Khan">Muhammad Rafiullah Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Vanee%20Chonhenchob"> Vanee Chonhenchob</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of sodium alginate (1%) based edible coating incorporated natural essential oils, thymol, carvone, and carvacrol as antimicrobial agents at different concentrations (0.1, 0.5, and 1.0%) on the quality changes of fresh-cut pineapple was investigated. Pineapple dipped in distilled water was served as control. After coating, the fruit was sealed in a modified atmosphere package (MAP) using high permeable film and stored at 5°C. Gas composition in package headspace, color values (L*, a*, b*, C*), TSS, pH, ethanol, browning, and microbial decay were monitored during storage. Oxygen concentration continuously decreased while carbon dioxide concentration inside all packages continuously increased over time. Color parameters (L*, b*, c*) decreased, and a* values increased during storage. All essential oils significantly (p ≤ 0.05) prevented microbial growth than control. A significantly higher (p ≤ 0.05) ethanol content was found in the control than in all other treatments. Visible microbial growth, high ethanol, and low color values limited the shelf life to 6 days in control as compared to 9 days in all other treatments. Among all essential oils, thymol at all concentrations maintained the overall quality of the pineapple and could potentially be used commercially in fresh fruit industries for longer storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title="essential oils">essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=antibrowning%20agents" title=" antibrowning agents"> antibrowning agents</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agents" title=" antimicrobial agents"> antimicrobial agents</a>, <a href="https://publications.waset.org/abstracts/search?q=modified%20atmosphere%20packaging" title=" modified atmosphere packaging"> modified atmosphere packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20decay" title=" microbial decay"> microbial decay</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a> </p> <a href="https://publications.waset.org/abstracts/183398/effect-of-sodium-alginate-edible-coating-with-natural-essential-oils-and-modified-atmosphere-packaging-on-quality-of-fresh-cut-pineapple" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/183398.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">975</span> Affectivity of Smoked Edible Sachet in Preventing Oxidation of Natural Condiment Stored in Ambient Temperature</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Feny%20Mentang">Feny Mentang</a>, <a href="https://publications.waset.org/abstracts/search?q=Roike%20Iwan%20Montolalu"> Roike Iwan Montolalu</a>, <a href="https://publications.waset.org/abstracts/search?q=Henny%20Adeleida%20Dien"> Henny Adeleida Dien</a>, <a href="https://publications.waset.org/abstracts/search?q=Kristhina%20P.%20Rahael"> Kristhina P. Rahael</a>, <a href="https://publications.waset.org/abstracts/search?q=Tomy%20Moga"> Tomy Moga</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayub%20Meko"> Ayub Meko</a>, <a href="https://publications.waset.org/abstracts/search?q=Siegfried%20Berhimpon"> Siegfried Berhimpon </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Smoked fish is one of the famous fish products in North Sulawesi, Indonesia. Research in producing smoked fish using smoke liquid, and the use of that product as main taste for a new “natural condiment” have been done, including a series of researches to find materials for sachet. Research aims are to determine the effectiveness of smoked edible sachets, in preventing oxidation of natural condiment, stored in ambient temperature. Two kinds of natural condiment flavors were used, i.e. smoked Skipjack flavor, and Sea Food flavor. Three variables of edible sachets were used for the natural condiments, i.e. non-sachet, edible sachet without smoke liquid, and edible sachet with smoke liquid. The natural condiments were then stored in ambient temperature, for 0, 10, 20, and 30 days. To determine the effectiveness of edible sachets in preventing oxidation, analysis of TBA, water content, and pH were conducted. The results shown that natural condiment with smoked seafood taste had TBA values higher than that of smoked Skipjack. Edible sachet gave a highly significant effect (P > 0.01) on TBA. Natural condiment in smoked edible sachet has a lower TBA than natural condiment non-sachet, and with sachet without smoke liquid. The longer storing time, the higher TBA, especially for non-sachet and with sachet without smoke liquid. There were no significant effect (P > 0.05) of edible sachet on water content and pH. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20sachet" title="edible sachet">edible sachet</a>, <a href="https://publications.waset.org/abstracts/search?q=smoke%20liquid" title=" smoke liquid"> smoke liquid</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20condiment" title=" natural condiment"> natural condiment</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidation" title=" oxidation"> oxidation</a> </p> <a href="https://publications.waset.org/abstracts/33013/affectivity-of-smoked-edible-sachet-in-preventing-oxidation-of-natural-condiment-stored-in-ambient-temperature" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33013.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">512</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">974</span> Effect of Sodium Alginate-based Edible Coating with Natural Essential Oils and Modified Atmosphere Packaging on Quality of Fresh-cut Pineapple</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Rafi%20Ullah%20Khan">Muhammad Rafi Ullah Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Yaodong%20Guo"> Yaodong Guo</a>, <a href="https://publications.waset.org/abstracts/search?q=Vanee%20Chonhenchob"> Vanee Chonhenchob</a>, <a href="https://publications.waset.org/abstracts/search?q=Jinjin%20Pei"> Jinjin Pei</a>, <a href="https://publications.waset.org/abstracts/search?q=Chongxing%20Huang"> Chongxing Huang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of sodium alginate (1%) based edible coating incorporated natural essential oils; thymol, carvone and carvacrol as antimicrobial agents at different concentrations (0.1, 0.5 and 1.0 %) on the quality changes of fresh-cut pineapple were investigated. Pineapple dipped in distilled water was served as control. After coating, fruit were sealed in a modified atmosphere package (MAP) using high permeable film; and stored at 5 °C. Gas composition in package headspace, color values (L*, a*, b*, C*), TSS, pH, ethanol, browning, and microbial decay were monitored during storage. Oxygen concentration continuously decreased while carbon dioxide concentration inside all packages continuously increased over time. Color parameters (L*, b*, c*) decreased and a* values increased during storage. All essential oils significantly (p ≤ 0.05) prevented microbial growth than control. A significantly higher (p ≤ 0.05) ethanol content was found in the control than in all other treatments. Visible microbial growth, high ethanol, and low color values limited the shelf life to 6 days in control as compared to 9 days in all other treatments. Among all essential oils, thymol at all concentrations maintained the overall quality of the pineapple and could potentially be used commercially in fresh fruit industries for longer storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title="essential oils">essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=antibrowning%20agents" title=" antibrowning agents"> antibrowning agents</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agents" title=" antimicrobial agents"> antimicrobial agents</a>, <a href="https://publications.waset.org/abstracts/search?q=modified%20atmosphere%20packaging" title=" modified atmosphere packaging"> modified atmosphere packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20decay" title=" microbial decay"> microbial decay</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a> </p> <a href="https://publications.waset.org/abstracts/184680/effect-of-sodium-alginate-based-edible-coating-with-natural-essential-oils-and-modified-atmosphere-packaging-on-quality-of-fresh-cut-pineapple" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184680.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">59</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">973</span> Cold Spray Fabrication of Coating for Highly Corrosive Environment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Harminder%20Singh">Harminder Singh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cold spray is a novel and emerging technology for the fabrication of coating. In this study, coating is successfully developed by this process on superalloy surface. The selected coating composition is already proved as corrosion resistant. The microstructure of the newly developed coating is examined by various characterization techniques, for testing its suitability for high temperature corrosive conditions of waste incinerator. The energy producing waste incinerators are still running at low efficiency, mainly due to their chlorine based highly corrosive conditions. The characterization results show that the developed cold sprayed coating structure is suitable for its further testing in highly aggressive conditions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coating" title="coating">coating</a>, <a href="https://publications.waset.org/abstracts/search?q=cold%20spray" title=" cold spray"> cold spray</a>, <a href="https://publications.waset.org/abstracts/search?q=corrosion" title=" corrosion"> corrosion</a>, <a href="https://publications.waset.org/abstracts/search?q=microstructure" title=" microstructure"> microstructure</a> </p> <a href="https://publications.waset.org/abstracts/43306/cold-spray-fabrication-of-coating-for-highly-corrosive-environment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43306.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">394</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">972</span> Characterization of Edible Film from Uwi Starch (Dioscorea alata L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Miksusanti">Miksusanti</a>, <a href="https://publications.waset.org/abstracts/search?q=Herlina"> Herlina</a>, <a href="https://publications.waset.org/abstracts/search?q=Wiwin"> Wiwin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The research about modification uwi starch (Dioscorea alata L) by using propylene oxide has been done. Concentration of propylene oxide were 6%(v/w), 8%(v/w), and 10%(v/w). The amilograf parameters after modification were characteristic breakdown viscosity 43 BU and setback viscosity 975 BU. The modification starch have edible properties according to FDA (Food and Drug Administration) which have degree of modification < 7%, degree of substitution < 0,1 and propylene oxide concentration < 10%(v/w). The best propylene oxide in making of edible film was 8 %( v/w). The starch control can be made into edible film with thickness 0,136 mm, tensile strength 20,4605 MPa and elongation 22%. Modification starch of uwi can be made into edible film with thickness 0,146 mm, tensile strength 25, 3521 Mpa, elongation 30% and water vapor transmission 7, 2651 g/m2/24 hours. FTIR characterization of uwi starch showed the occurrence of hydroxypropylation. The peak spectrum at 2900 cm-1 showed bonding of C-H from methyl group, which is characteristic for modification starch with hydroxypropyl. Characterization with scanning electron microscopy showed that modification of uwi starch has turned the granule of starch to be fully swallon. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=uwi%20starch" title="uwi starch">uwi starch</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=propylen%20oxide" title=" propylen oxide"> propylen oxide</a>, <a href="https://publications.waset.org/abstracts/search?q=modification" title=" modification"> modification</a> </p> <a href="https://publications.waset.org/abstracts/54718/characterization-of-edible-film-from-uwi-starch-dioscorea-alata-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54718.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">971</span> Effect of Whey Protein-Rice Bran Oil Incorporated Zataria multiflora Extract Edible Coating on Chemical, Physical and Microbial Quality of Chicken Egg</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Majid%20Javanmard">Majid Javanmard</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, the effects of coating with whey protein concentrate (7.5% w/v) alone and/or in combination with rice bran oil (0.2, 0.4, 0.6 g in 100 ml coating solution) and Zataria multiflora extract (1 and 2 μL in 100 ml coating solution) on the quality attributes and egg shelf life were carefully observed and analyzed. Weight loss, Haugh index, yolk index, pH, air cell depth, shell strength and the impact of this coating on the microbial load of the eggs surface were studied at the end of each week (during the 4 weeks of storage in a room environment temperature and humidity). After 4 weeks of storage, it was observed that the weight loss in all of the treated eggs with whey protein concentrate and 0.2 gr of rice bran oil (experimental group) was significantly lower than that of the control group(P < 0/05). With regard to Haugh index and yolk index, egg shelf life increased about 4 weeks compared with the control samples. Haugh Index changes revealed that the coated samples remained at grade A after 3 weeks of storage, while the control samples were relegated from grade AA to B after one week. Haugh and yolk Indices in all coated eggs were more than those of the control group. In the coated groups, Haugh and yolk indices of the coated samples with whey protein concentrate and 0.2 g rice bran oil and with whey protein concentrate and 0.2g of rice bran oil and 1 micro liter of Zataria multiflora extract were more than those of the other coated eggs and the control group eggs. PH values of the control group were higher than those of the coated groups during the storage of the eggs. The shell strength of the coated group was more than that of the control group (uncoated) and in coated samples, whey protein concentrate and 0.2 gr of rice bran oil coated samples had high shell strength. In the other treatments, no significant differences were observed. The depth of the air cell of the coated groups was determined to be less than that of the control group during the storage period. The minimum inhibitory concentration was 1 μL of Zataria multiflora extract. The results showed that 1 μL concentration of Zataria multiflora extract reduces the microbial load of the egg shell surface to 87% and 2 μL reduced total bacterial load to zero. In sensory evaluation, from evaluator point of view, the coated eggs had more overall acceptance than the uncoated group (control), and in the treatment group coated eggs, those containing a low percentage of rice bran oil had higher overall acceptability. In conclusion, coating as a practical and cost effective method can maintain the quality parameters of eggs and lead to durability of supply conditions in addition to the product marketability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20coating" title="edible coating">edible coating</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken%20egg" title=" chicken egg"> chicken egg</a>, <a href="https://publications.waset.org/abstracts/search?q=whey%20protein%20concentrate" title=" whey protein concentrate"> whey protein concentrate</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20bran%20oil" title=" rice bran oil"> rice bran oil</a>, <a href="https://publications.waset.org/abstracts/search?q=Zataria%20multiflora%20extract" title=" Zataria multiflora extract"> Zataria multiflora extract</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a> </p> <a href="https://publications.waset.org/abstracts/41460/effect-of-whey-protein-rice-bran-oil-incorporated-zataria-multiflora-extract-edible-coating-on-chemical-physical-and-microbial-quality-of-chicken-egg" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41460.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">302</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">970</span> Application of Active Chitosan Coating Incorporated with Spirulina Extract as a Potential Food Packaging Material for Enhancing Quality and Shelf Life of Shrimp</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rafik%20Balti">Rafik Balti</a>, <a href="https://publications.waset.org/abstracts/search?q=Nourhene%20Zayoud"> Nourhene Zayoud</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Ben%20Mansour"> Mohamed Ben Mansour</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdellah%20Arhaliass"> Abdellah Arhaliass</a>, <a href="https://publications.waset.org/abstracts/search?q=Anthony%20Masse"> Anthony Masse</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Application of edible films and coatings with natural active compounds for enhancing storage stability of food products is a promising active packaging approach. Shrimp are generally known as valuable seafood products around the world because of their delicacy and good nutritional. However, shrimp is highly vulnerable to quality deterioration associated with biochemical, microbiological or physical changes during postmortem storage, which results in the limited shelf life of the product. Chitosan is considered as a functional packaging component for maintaining the quality and increasing the shelf life of perishable foods. The present study was conducted to evaluate edible coating of crab chitosan containing variable levels of ethanolic extract of Spirulina on microbiological (mesophilic aerobic, psychrotrophic, lactic acid bacteria, and enterobacteriacea), chemical (pH, TVB-N, TMA-N, PV, TBARS) and sensory (odor, color, texture, taste, and overall acceptance) properties of shrimp during refrigerated storage. Also, textural and color characteristics of coated shrimp were performed. According to the obtained results, crab chitosan in combination with Spirulina extract was very effective in order to extend the shelf life of shrimp during storage in refrigerated condition. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20packaging" title="food packaging">food packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=chitosan" title=" chitosan"> chitosan</a>, <a href="https://publications.waset.org/abstracts/search?q=spirulina%20extract" title=" spirulina extract"> spirulina extract</a>, <a href="https://publications.waset.org/abstracts/search?q=white%20shrimp" title=" white shrimp"> white shrimp</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a> </p> <a href="https://publications.waset.org/abstracts/108039/application-of-active-chitosan-coating-incorporated-with-spirulina-extract-as-a-potential-food-packaging-material-for-enhancing-quality-and-shelf-life-of-shrimp" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/108039.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">210</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">969</span> Technology of Thermal Spray Coating Machining</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jana%20Petr%C5%AF">Jana Petrů</a>, <a href="https://publications.waset.org/abstracts/search?q=Tom%C3%A1%C5%A1%20Zl%C3%A1mal"> Tomáš Zlámal</a>, <a href="https://publications.waset.org/abstracts/search?q=Robert%20%C4%8Cep"> Robert Čep</a>, <a href="https://publications.waset.org/abstracts/search?q=Lenka%20%C4%8Cepov%C3%A1"> Lenka Čepová</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This article is focused on the thermal spray coating machining issue. Those are irreplaceable in many areas of nowadays industrial branches such as aerospace industry, mostly thanks to their excellent qualities in production and also in renovation of machinery parts. The principals of thermal spraying and elementary diversification are described in introduction. Plasma coating method of composite materials -cermets- is described more thoroughly. The second part describes thermal spray coating machining and grinding in detail. This part contains suggestion of appropriate grinding tool and assessment of cutting conditions used for grinding a given part. Conclusion describes a problem which occurred while grinding a cermet thermal spray coating with a specially designed grindstone and a way to solve this problem. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coating" title="coating">coating</a>, <a href="https://publications.waset.org/abstracts/search?q=aerospace" title=" aerospace"> aerospace</a>, <a href="https://publications.waset.org/abstracts/search?q=plasma" title=" plasma"> plasma</a>, <a href="https://publications.waset.org/abstracts/search?q=grinding" title=" grinding"> grinding</a> </p> <a href="https://publications.waset.org/abstracts/2535/technology-of-thermal-spray-coating-machining" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2535.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">555</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">968</span> Characteristics of Edible Film Made from Skin and Bone Fish Gelatin, Spotted Oceanic Triggerfish (Canthidermis maculata) and Tilapia Fish (Oreochromis niloticus)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Normalina%20Arpi">Normalina Arpi</a>, <a href="https://publications.waset.org/abstracts/search?q=Fahrizal%20Fahrizal"> Fahrizal Fahrizal</a>, <a href="https://publications.waset.org/abstracts/search?q=Dewi%20Yunita"> Dewi Yunita</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Edible films can increase the shelf life of various food products by acting as water, oxygen, and lipid barrier. Fish gelatin as a film-forming agent has unique characteristics but varies depending on fish species. The purpose of this research is to characterize edible film made using skin and bone fish gelatin with the addition of plasticizer. Gelatin of spotted oceanic triggerfish (Canthidermis maculata) and tilapia (Oreochromis niloticus) were used. Glycerol and sorbitol with concentration of 0.25 and 0.5 % were added as a plasticizer. Spotted oceanic triggerfish gelatin with sorbitol resulted film with higher tensile strength and oxygen permeability, whereas tilapia gelatin with glycerol produced an edible film with higher elongation and water vapor permeability. The edible film made of spotted oceanic triggerfish gelatin and 0.25% sorbitol had the best characteristics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title="edible film">edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20gelatin" title=" fish gelatin "> fish gelatin </a>, <a href="https://publications.waset.org/abstracts/search?q=glycerol" title=" glycerol"> glycerol</a>, <a href="https://publications.waset.org/abstracts/search?q=sorbitol" title=" sorbitol"> sorbitol</a> </p> <a href="https://publications.waset.org/abstracts/89626/characteristics-of-edible-film-made-from-skin-and-bone-fish-gelatin-spotted-oceanic-triggerfish-canthidermis-maculata-and-tilapia-fish-oreochromis-niloticus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89626.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">159</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">967</span> The Performance of Typical Kinds of Coating of Printed Circuit Board under Accelerated Degradation Test</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Xiaohui%20Wang">Xiaohui Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Liwei%20Sun"> Liwei Sun</a>, <a href="https://publications.waset.org/abstracts/search?q=Guilin%20Zhang"> Guilin Zhang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Printed circuit board (PCB) is the carrier of electronic components. Its coating is the first barrier for protecting itself. If the coating is damaged, the performance of printed circuit board will decrease rapidly until failure. Therefore, the coating plays an important role in the entire printed circuit board. There are common four kinds of coating of printed circuit board that the material of the coatings are paryleneC, acrylic, polyurethane, silicone. In this paper, we designed an accelerated degradation test of humid and heat for these four kinds of coating. And chose insulation resistance, moisture absorption and surface morphology as its test indexes. By comparing the change of insulation resistance of the coating before and after the test, we estimate failure time of these coatings based on the degradation of insulation resistance. Based on the above, we estimate the service life of the four kinds of PCB. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=printed%20circuit%20board" title="printed circuit board">printed circuit board</a>, <a href="https://publications.waset.org/abstracts/search?q=life%20assessment" title=" life assessment"> life assessment</a>, <a href="https://publications.waset.org/abstracts/search?q=insulation%20resistance" title=" insulation resistance"> insulation resistance</a>, <a href="https://publications.waset.org/abstracts/search?q=coating%20material" title=" coating material"> coating material</a> </p> <a href="https://publications.waset.org/abstracts/29607/the-performance-of-typical-kinds-of-coating-of-printed-circuit-board-under-accelerated-degradation-test" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29607.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">533</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">966</span> Meniscus Guided Film Coating for Large-Area Perovskite Solar Cells</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gizachew%20Belay%20Adugna">Gizachew Belay Adugna</a>, <a href="https://publications.waset.org/abstracts/search?q=Yu-Tai%20Tao"> Yu-Tai Tao</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Perovskite solar cells (PSCs) have been gaining impressive progress with excellent power conversion efficiency (PCE) of 25.5% in small-area devices. However, the conventional film coating approach is not applicable to large-area module fabrication. Meniscus-guided coating, including blade coating, slot-die coating, and bar coating, is solution processing and promising for large-area and cost-effective film coating to industrial-scale PSCs. Here, we develop simple and scalable solution shearing (SS) and bar coating (BC) methods to coat all layers on large-area (10x10 cm²) substrate in FTO/c-TiO₂/mp-TiO₂/ CH₃NH₃PbI₃/Spiro-OMeTAD/Ag device structure, except the Ag electrode. All solution-sheared PSC exhibited a champion power conversion efficiency of 15.89% in the conational DMF/DMSO solvent. Whereas a very high PCE of 20.30% compared to the controlled spin-coated device (SC, 17.60%) was achieved from the large area sheared perovskite film in a green ACN/MA solvent. Similarly, a remarkable PCE of 18.50% was achieved for a device fabricated from a large-area perovskite film in a simpler and more compatible Bar-coating system. This strategy demonstrates the huge potential for module fabrication and future PSC commercialization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Perovskite%20solar%20cells" title="Perovskite solar cells">Perovskite solar cells</a>, <a href="https://publications.waset.org/abstracts/search?q=larger%20area%20film%20coating" title=" larger area film coating"> larger area film coating</a>, <a href="https://publications.waset.org/abstracts/search?q=meniscus-guided%20film%20coating" title=" meniscus-guided film coating"> meniscus-guided film coating</a>, <a href="https://publications.waset.org/abstracts/search?q=solution-shearing" title=" solution-shearing"> solution-shearing</a>, <a href="https://publications.waset.org/abstracts/search?q=bar-coating" title=" bar-coating"> bar-coating</a>, <a href="https://publications.waset.org/abstracts/search?q=power%20conversion%20efficiency" title=" power conversion efficiency"> power conversion efficiency</a> </p> <a href="https://publications.waset.org/abstracts/168010/meniscus-guided-film-coating-for-large-area-perovskite-solar-cells" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/168010.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">75</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">965</span> Recent Advancements and Future Trends in the Development of Antimicrobial Edible Films for Food Preservation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raana%20Babadi%20Fathipour">Raana Babadi Fathipour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food packaging plays a crucial role in protecting food from unwanted external factors. Antibacterial edible films are a promising option for food packaging due to their biodegradability, environmental friendliness, and safety. This paper reviews recent research progress on antimicrobial edible films, focusing on those made from polysaccharides, proteins, and lipids. Polysaccharides and proteins are the primary components of antimicrobial edible films, while lipids primarily serve as plasticizers and carriers for active substances in composite films. For instance, second-generation liposomes have shown great potential as carriers for antimicrobial substances and other bioactive compounds due to their exceptional stability. Furthermore, this paper analyzes recent advancements and future trends in antimicrobial edible films. One promising direction is the integration of antimicrobial edible film materials with delivery systems, such as nanoemulsion and microencapsulation technologies, to ensure stable loading of bioactive substances. Another emerging area of interest is the development of smart and active packaging that allows consumers to assess the freshness of food products without opening the package. pH-sensitive films and smart fluorescent "on-off" sensors for humidity are currently being explored as materials for smart and active packaging to monitor food product freshness, with further exploration anticipated in the future. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20edible%20film" title="antimicrobial edible film">antimicrobial edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=biopolymer" title=" biopolymer"> biopolymer</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agent" title=" antimicrobial agent"> antimicrobial agent</a>, <a href="https://publications.waset.org/abstracts/search?q=encapsulation" title=" encapsulation"> encapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20assay" title=" antimicrobial assay"> antimicrobial assay</a> </p> <a href="https://publications.waset.org/abstracts/176779/recent-advancements-and-future-trends-in-the-development-of-antimicrobial-edible-films-for-food-preservation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/176779.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">58</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">964</span> Edible and Ecofriendly Packaging – A Trendsetter of the Modern Era – Standardization and Properties of Films and Cutleries from Food Starch</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Raajeswari">P. Raajeswari</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20M.%20Devatha"> S. M. Devatha</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Pragatheeswari"> R. Pragatheeswari</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The edible packaging is a new trendsetter in the era of modern packaging. The researchers and food scientist recognise edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability. Starch was extracted from different sources that contains abundantly like potato, tapioca, rice, wheat, and corn. The starch based edible films and cutleries are developed as an alternative for conventional packages providing the nutritional benefit when consumed along with the food. The development of starch based edible films by the extraction of starch from various raw ingredients at lab scale level. The films are developed by the employment of plasticiser at different concentrations of 1.5ml and 2ml. The films developed using glycerol as a plasticiser in filmogenic solution to increase the flexibility and plasticity of film. It reduces intra and intermolecular forces in starch, and it increases the mobility of starch based edible films. The films developed are tested for its functional properties such as thickness, tensile strength, elongation at break, moisture permeability, moisture content, and puncture strength. The cutleries like spoons and cups are prepared by making dough and rolling the starch along with water. The overall results showed that starch based edible films absorbed less moisture, and they also contributed to the low moisture permeability with high tensile strength. Food colorants extracted from red onion peel, pumpkin, and red amaranth adds on the nutritive value, colour, and attraction when incorporated in edible cutleries, and it doesn’t influence the functional properties. Addition of a low quantity of glycerol in edible films and colour extraction from onion peel, pumpkin, and red amaranth enhances biodegradability and provides a good quantity of nutrients when consumed. Therefore, due to its multiple advantages, food starch can serve as the best response for eco-friendly industrial products aimed to replace single use plastics at low cost. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20films" title="edible films">edible films</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20cutleries" title=" edible cutleries"> edible cutleries</a>, <a href="https://publications.waset.org/abstracts/search?q=plasticizer" title=" plasticizer"> plasticizer</a>, <a href="https://publications.waset.org/abstracts/search?q=glycerol" title=" glycerol"> glycerol</a>, <a href="https://publications.waset.org/abstracts/search?q=starch" title=" starch"> starch</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20property" title=" functional property"> functional property</a> </p> <a href="https://publications.waset.org/abstracts/142443/edible-and-ecofriendly-packaging-a-trendsetter-of-the-modern-era-standardization-and-properties-of-films-and-cutleries-from-food-starch" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/142443.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">185</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">963</span> Preparation of Protective Coating Film on Metal Alloy</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rana%20Th.%20A.%20Al-rubaye">Rana Th. A. Al-rubaye</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A novel chromium-free protective coating films based on a zeolite coating was growing onto a FeCrAlloy metal using in –situ hydrothermal method. The zeolite film was obtained using in-situ crystallization process that is capable of coating large surfaces with complex shape and in confined spaces has been developed. The zeolite coating offers an advantage of a high mechanical stability and thermal stability. The physico-chemical properties were investigated using X-ray diffraction (XRD), Electron microscopy (SEM), Energy Dispersive X–ray analysis (EDX) and Thermogravimetric Analysis (TGA). The transition from oxide-on-alloy wires to hydrothermally synthesised uniformly zeolite coated surfaces was followed using SEM and XRD. In addition, the robustness of the prepared coating was confirmed by subjecting these to thermal cycling (ambient to 550°C). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fecralloy" title="fecralloy">fecralloy</a>, <a href="https://publications.waset.org/abstracts/search?q=zsm-5%20zeolite" title=" zsm-5 zeolite"> zsm-5 zeolite</a>, <a href="https://publications.waset.org/abstracts/search?q=zeolite%20coatings" title=" zeolite coatings"> zeolite coatings</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrothermal%20method" title=" hydrothermal method"> hydrothermal method</a> </p> <a href="https://publications.waset.org/abstracts/30792/preparation-of-protective-coating-film-on-metal-alloy" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30792.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">395</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">962</span> Edible Oil Industry Wastewater Treatment by Microfiltration with Ceramic Membrane</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zita%20%C5%A0ere%C5%A1">Zita Šereš</a>, <a href="https://publications.waset.org/abstracts/search?q=Dragana%20%C5%A0oronja%20Simovi%C4%87"> Dragana Šoronja Simović</a>, <a href="https://publications.waset.org/abstracts/search?q=Ljubica%20Doki%C4%87"> Ljubica Dokić</a>, <a href="https://publications.waset.org/abstracts/search?q=Lidietta%20Giorno"> Lidietta Giorno</a>, <a href="https://publications.waset.org/abstracts/search?q=Biljana%20Pajin"> Biljana Pajin</a>, <a href="https://publications.waset.org/abstracts/search?q=Cecilia%20Hodur"> Cecilia Hodur</a>, <a href="https://publications.waset.org/abstracts/search?q=Nikola%20Maravi%C4%87"> Nikola Maravić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Membrane technology is convenient for separation of suspended solids, colloids and high molecular weight materials that are present. The idea is that the waste stream from edible oil industry, after the separation of oil by using skimmers is subjected to microfiltration and the obtained permeate can be used again in the production process. The wastewater from edible oil industry was used for the microfiltration. For the microfiltration of this effluent a tubular membrane was used with a pore size of 200 nm at transmembrane pressure in range up to 3 bar and in range of flow rate up to 300 L/h. Box–Behnken design was selected for the experimental work and the responses considered were permeate flux and chemical oxygen demand (COD) reduction. The reduction of the permeate COD was in the range 40-60% according to the feed. The highest permeate flux achieved during the process of microfiltration was 160 L/m<sup>2</sup>h. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ceramic%20membrane" title="ceramic membrane">ceramic membrane</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20oil" title=" edible oil"> edible oil</a>, <a href="https://publications.waset.org/abstracts/search?q=microfiltration" title=" microfiltration"> microfiltration</a>, <a href="https://publications.waset.org/abstracts/search?q=wastewater" title=" wastewater"> wastewater</a> </p> <a href="https://publications.waset.org/abstracts/40236/edible-oil-industry-wastewater-treatment-by-microfiltration-with-ceramic-membrane" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40236.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20coating&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20coating&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20coating&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20coating&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20coating&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20coating&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20coating&page=8">8</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20coating&page=9">9</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20coating&page=10">10</a></li> <li class="page-item disabled"><span class="page-link">...</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20coating&page=33">33</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20coating&page=34">34</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20coating&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>