Improving the shelf life of tofu

Researchers have studied an extended shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules.

Fresh tofu is a typical soybean product that is mostly made of protein and fat; also known as soybean curd, it is a soft, cheese-like food prepared by curdling fresh hot soymilk with a coagulant. Image source: waichi2021 - Pixabay (symbol image).

The study aimed to improve the shelf life of fresh tofu (FT) by applying chitosan (CH) and/or gelatin (GEL) films loaded with two concentrations of microcapsules containing Pulicaria jaubertii extract (MPE). The effect of packaging on the shelf life of FT was evaluated based on physicochemical, microbiological, and textural properties and bioactive compounds during storage for 4 days at 25 °C.

Optimum results

In comparison with the films without MPE, the films containing MPE were more effective at extending the shelf life of FT, and those with 2 % MPE concentration achieved optimum results.

The study has been published in Progress in Organic Coatings, Volume 183, October 2023.

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