This study examined the effects of 2% chitosan (CS) coatings incorporated with varying concentrations of cinnamon oil (CO) (0%, 0.5%, 1.0%, and 1.5%) on the extension of the quality and shelf-life of tomatoes stored under ambient conditions. Control samples were untreated and coated with distilled water. All samples were stored for 14 days at 25 ± 1 °C, with quality assessments conducted every two days. The application of CS-CO treatments was notably effective in controlling weight loss (3.91–5.26%) and firmness loss (10.81–16.51 N), sustaining the color index score (11.98–16.78), and stabilizing the total soluble solids (4.64–4.71 brix), titratable acidity (0.374–0.383%), total phenolic content (75.89–81.54 mg/100 g), ascorbic acid concentration (21.64–33.69 mg/100 g), total antioxidant capacity (85.89–91.54%) and pigment levels, particularly chlorophyll (52.80–63.18 mg/100 g), compared to control samples (p < 0.05). Higher CO concentrations (1.0% and 1.5%) in the CS coating maintained a significant level of phytochemicals in the samples compared to the control group, while CS-CO at 0.5% performed similarly in preserving the other physicochemical qualities. Both CS and CS-CO treatments extended the shelf life of the tomatoes up to 14 days (7.8 log10 CFU/mL) (p < 0.05). Overall, CS-CO-treated tomatoes demonstrated superior quality preservation and shelf-life enhancement, with a notable improvement in overall qualities as compared to the CS and control samples.

The effect of ultrasonication (25 kHz for 10 min) on physical, thermal, and structural properties and storage stability of palm oil-based oleogels prepared using different concentrations of carnauba wax (CW) (5% or 10%) were investigated and compared with oleogels prepared with a homogenizer (2000 rpm for 10 min). Overall, this study found that applying an ultrasonication process with higher CW concentration (10%) effectively improved the properties and stability of palm oil-based oleogel (p < 0.05). Oleogels processed with ultrasonication had higher lightness (L*), higher yellowness (b*), and lower redness (a*) than those processed with homogenizer (p < 0.05), irrespective of CW concentrations. However, a higher CW concentration (10%) increased the textural properties of oleogels such as hardness, stickiness, and tackiness as compared to oleogels with a lower CW concentration (5%) (p < 0.05). Thermal properties including melting onset temperature, melting peak temperature, and melting enthalpy were found to be significantly higher in ultrasonication-processed oleogels with high CW concentration (p < 0.05). Furthermore, the microscopic examination of the oleogels exhibited a strong gel network when prepared using a high concentration of CW and processed with ultrasonication. Fourier Transform Infrared (FTIR) spectra of oleogels revealed that strong intra- and intermolecular interactions were formed by hydrogen bonding between CW and palm oil. X-ray diffraction (XRD) showed a smooth and fine structural network of oleogels and proved that ultrasonication increased the structural properties of oleogel. Moreover, oil loss and peroxide value of oleogels were increased during 90 days of storage (p < 0.05). However, oleogels processed with the ultrasonication had reduced oil loss and increased peroxidation stability during storage (p < 0.05). Overall, this study showed that application of ultrasonication with a higher CW concentration could improve properties and storage stability of palm oil-based oleogel.

The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.

Keywords: duck egg; salting; coating; storage; temperature; quality

Gracilaria fisheri (GF) is a red seaweed that is widely found in Southeast Asia and has gained attention for its potential bioactive compounds and versatile applications in food products. This study explored the potential of GF as a natural gelling agent in the development of sustainable strawberry-based drinking jelly. By utilizing GF at varying concentrations (0.2 (S1), 0.4 (S2), 0.6 (S3), 0.8 (S4), and 1.0% (S5)), the impact on the physicochemical, textural, phytochemical, and flavor profiles of the strawberry concentrate-based drinking jelly was examined. The results demonstrated that GF concentration significantly affected the color characteristics, structural development, and flavor profiles of the drinking jelly samples. Increasing GF levels progressively enhanced the lightness (L*) and redness (a*) values while reducing the yellowness (b*), with optimal visual appeal achieved in the S4 samples compared to others. Microscopical observations revealed that gel matrix development improved with GF concentrations up to 0.8% (S4), transitioning from a sparse, liquid-like structure at lower levels to a compact, over-gelated network at 1.0% (S5). Physicochemical parameters, including pH, total soluble solid (TSS), and TSS/titratable acidity (TA) ratios, increased with GF levels, contributing to a sweeter, less acidic product, while water activity (a_w) decreased, enhancing jelly stability. Viscosity and sulfate content increased significantly with GF concentration, indicating improved gel strength but reduced fluidity. Phytochemical analysis revealed that ascorbic acid (AsA) and total phenolic content (TPC) decreased progressively with higher GF levels, leading to a reduction in antioxidant activity (DPPH and ABTS). Volatile compound analysis identified alcohols, esters, and aldehydes as dominant contributors to the flavor profile. 1-Octanol (waxy, citrus-like) and methyl anthranilate (grape-like, sweet) increased substantially, while minor groups such as terpenoids and phenolic compounds contributed floral and woody notes. The findings suggest that S4 samples strike the optimal balance between texture, color, flavor, and antioxidant properties, achieving a cohesive, visually appealing, and flavorful drinking jelly suitable for commercial applications.

Longkong (Aglaia dookkoo Griff.) fruit is prone to rapid pericarp browning and shortened shelf life (<7 days) under prolonged low-temperature storage. This study investigates the effect of an edible coating, comprising carboxymethyl cellulose (CMC) and gelatin in a fixed 3:1 ratio, integrated with various concentrations of melatonin (MT) (0.4, 0.8, and 1.2 mM/L) to mitigate chilling injury in longkong fruit. Coated longkong fruits were stored at 13 °C with 90% relative humidity for 18 days and underwent physicochemical evaluations every three days. Samples coated with CMC-Gel without MT and uncoated fruits were served as controls. The findings indicated that the CMC-Gel-MT coating significantly mitigated pericarp browning, chilling injury, weight loss, and respiration rate increase under extended cold storage conditions. High concentrations of MT (≥0.8 mM/L) in the coating notably inhibited the activities of cellular degrading enzymes such as lipoxygenase and phospholipase D. This inhibition contributed to reduced membrane permeability, lower reactive oxygen species accumulation (H₂O₂, OH⁻, O₂⁻), and decreased malondialdehyde levels in the longkong pericarp. Furthermore, the CMC-Gel-MT coating increased the activity of phenylalanine ammonia lyase, leading to an enhancement in phenolic content. Consequently, it improved the fruit’s ability to scavenge DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,20-azino-di-3-ethylbenzthiazoline sulfonic acid) radicals. Control samples exhibited high levels of pericarp browning-related enzymes (polyphenol oxidase, peroxidase), whereas CMC-Gel-MT-coated fruits, particularly at higher MT concentrations, showed significant reductions in those enzyme activities. In conclusion, incorporating high concentrations of MT in a CMC-Gel-based edible coating is a promising alternative for mitigating chilling injury in longkong fruit.