151
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Chitosan Nanocomposite Coatings for Food, Paints, and Water Treatment Applications. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9122409] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Worldwide, millions of tons of crustaceans are produced every year and consumed as protein-rich seafood. However, the shells of the crustaceans and other non-edible parts constituting about half of the body mass are usually discarded as waste. These discarded crustacean shells are a prominent source of polysaccharide (chitin) and protein. Chitosan is a de-acetylated form of chitin obtained from the crustacean waste that has attracted attention for applications in food, biomedical, and paint industries due to its characteristic properties, like solubility in weak acids, film-forming ability, pH-sensitivity, biodegradability, and biocompatibility. We present an overview of the application of chitosan in composite coatings for applications in food, paint, and water treatment. In the context of food industries, the main focus is on fabrication and application of chitosan-based composite films and coatings for prolonging the post-harvest life of fruits and vegetables, whereas anti-corrosion and self-healing properties are the main properties considered for antifouling applications in paints in this review.
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152
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Hammam ARA. Technological, applications, and characteristics of edible films and coatings: a review. SN APPLIED SCIENCES 2019. [DOI: 10.1007/s42452-019-0660-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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153
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Kowalczyk D, Kordowska‐Wiater M, Kałwa K, Skrzypek T, Sikora M, Łupina K. Physiological, qualitative, and microbiological changes of minimally processed Brussels sprouts in response to coating with carboxymethyl cellulose/candelilla wax emulsion. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dariusz Kowalczyk
- Department of Biochemistry and Food Chemistry University of Life Sciences in Lublin Lublin Poland
| | - Monika Kordowska‐Wiater
- Department of Biotechnology, Microbiology and Human Nutrition University of Life Sciences in Lublin Lublin Poland
| | - Klaudia Kałwa
- Department of Analysis and Food Quality Assessment University of Life Sciences in Lublin Lublin Poland
| | - Tomasz Skrzypek
- Confocal and Electron Microscopy Laboratory, Centre for Interdisciplinary Research John Paul II Catholic University of Lublin Lublin Poland
| | - Małgorzata Sikora
- Department of Biochemistry and Food Chemistry University of Life Sciences in Lublin Lublin Poland
| | - Katarzyna Łupina
- Department of Biochemistry and Food Chemistry University of Life Sciences in Lublin Lublin Poland
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154
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Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium). COATINGS 2019. [DOI: 10.3390/coatings9050285] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Uncertain storage conditions lead to considerable quality loss in lime fruits, which affect their consumer acceptability. Studies aimed at quantifying the kinetics of quality changes under different storage conditions are valuable for minimizing the product quality loss and improving their marketability. The objective of this study was to quantify the effect of pectin-based coating on the kinetics of quality change in stored limes fruits using a pre-established coating process. Lime fruits were immersed in the coating emulsion and then surface dried, cooled, and evaluated after storage for different times at selected temperatures (10–25 °C). Quality characteristics evaluated include physical (texture and color), chemical (ascorbic acid, pH, titrable acidity, total soluble solids), and physiological (respiration rate) properties. Results revealed that with the passage of time, the fruits showed progressive increase in shriveling or wilting and loss in green color, and higher temperatures accelerated these changes. The respiration rate in control samples reached 79, 35, and 7 mL CO2/(kg·h) after 7 days at 25 °C and 22 days at 15 and 10 °C, respectively, while those of coated samples were limited to 40, 32, and 1.06 mL CO2/(kg·h) after 11, 25, and 32 days at the same storage temperatures. Control fruits suffered 6%, 10%, and 24% weight loss following 8 days of storage at 10, 15, and 20 °C, respectively, while the losses in coated fruits were lower (2%, 4%, and 17%, respectively). A zero-order model was found appropriate for weight loss, along with a color a value and ΔE, while a first-order model was found to be better for firmness, brix to acidity ratio, ascorbic acid, and b and L values (R2 > 0.9). The Arrhenius model was suitable for temperature sensitivity of the rate constants.
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155
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Fan W, Ren H, Wang Y, Peng C, Lian X, Cao Y. Orthogonal array design for optimization of phenyllactic acid-sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2835-2845. [PMID: 30447081 DOI: 10.1002/jsfa.9495] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 11/11/2018] [Accepted: 11/12/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND In order to develop active packaging of lily products, we for the first time investigated the effects of phenyllactic acid (PLA) incorporated into a sodium alginate (SA)-based coating on the quality of minimally processed lily bulbs stored at 4 °C for 15 days. RESULTS L9 (34 ) orthogonal array design showed that the optimal concentrations of PLA, SA and glycerinum were 0.03, 0.03 and 0.05 mol L-1 , respectively, to prepare a blend coating. It was noticed that a PLA-SA blend coating treatment could inhibit browning and maintain the firmness and ascorbic acid of minimally processed lily bulbs. Compared with the control, polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL) activities of PLA-SA blend coating treated minimally processed lily bulbs reduced by about 31%, 21% and 29% on the 15th day, respectively. Total phenolic and quinone contents decreased, respectively, by 16% and 55% at the same time. Moreover, PLA-SA blend coating treatment eliminated the accumulation of malonaldehyde (MDA) while inhibiting microbial growth of minimally processed lily bulbs. CONCLUSIONS These results showed PLA-SA blend coating could effectively maintain quality of minimally processed lily bulbs stored at 4 °C, and it might be a prospective technology. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Wenguang Fan
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Haiwei Ren
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Yonggang Wang
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Cheng Peng
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Xiaofeng Lian
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Yingying Cao
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
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156
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De Corato U. Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements. Crit Rev Food Sci Nutr 2019; 60:940-975. [DOI: 10.1080/10408398.2018.1553025] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ugo De Corato
- ENEA – Italian National Agency for New Technologies, Energy and Sustainable Economic Development – Department of Biotechnology, Agroindustry and Health Protection, Trisaia Research Centre, Matera, Italy
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157
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Nallan Chakravartula SS, Cevoli C, Balestra F, Fabbri A, Dalla Rosa M. Evaluation of drying of edible coating on bread using NIR spectroscopy. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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158
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LAURETH JCU, MORAES AJD, FRANÇA DLBD, FLAUZINO NETO WP, BRAGA GC. Physiology and quality of 'Tahiti' acid lime coated with nanocellulose-based nanocomposites. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.21717] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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159
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Idumah CI, Hassan A, Ihuoma DE. Recently emerging trends in polymer nanocomposites packaging materials. POLYM-PLAST TECH MAT 2018. [DOI: 10.1080/03602559.2018.1542718] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Christopher Igwe Idumah
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Azman Hassan
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - David Esther Ihuoma
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
- Department of TVE, Food and Nutrition Unit, Ebonyi State University, Abakaliki, Nigeria
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160
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Zhang L, Chen F, Lai S, Wang H, Yang H. Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.011] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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161
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Effect of an Edible Coating Based on Chitosan and Oxidized Starch on Shelf Life of Carica papaya L., and Its Physicochemical and Antimicrobial Properties. COATINGS 2018. [DOI: 10.3390/coatings8090318] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Papaya production plays an important economic role in Mexico’s economy. After harvest, it continues to ripen, leading to softening, skin color changes, development of strong aroma, and microbial spoilage. The objective of this work was to apply an active coating of chitosan–starch to increase papaya shelf life and to evaluate physicochemical and antimicrobial properties of the coating. Papaya surfaces were coated with a chitosan-oxidized starch (1:3 w/w) solution and stored at room temperature (25 ± 1 °C) for 15 days. Variables measured were color, titratable acidity, vitamin C, pH, soluble solids, volatile compounds by gas chromatography, texture, homogeneity by image analysis, and coating antimicrobial activity. At the end of the storage time, there were no significant differences (p > 0.05) between coated and uncoated papayas for pH (4.3 ± 0.2), titratable acidity (0.12% ± 0.01% citric acid), and soluble solids (12 ± 0.2 °Bx). Papaya firmness decreased to 10 N for coated and 0.5 N for uncoated papayas. Volatile compounds identified in uncoated papaya (acetic acid, butyric acid, ethyl acetate, ethyl butanoate) are related to fermentation. Total microbial population of coated papaya decreased after 15 days, whereas population of uncoated papaya increased. This active coating permitted longer shelf life of papaya than that of the uncoated fruit.
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162
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The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings. COATINGS 2018. [DOI: 10.3390/coatings8050160] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Nowadays, edible coatings incorporated with nanostructures as systems of controlled release of flavors, colorants and/or antioxidants and antimicrobial substances, also used for thermal and environmental protection of active compounds, represent a gap of opportunity to increase the shelf life of food highly perishable, as well as for the development of new products. These functionalized nanostructures have the benefit of incorporating natural substances obtained from the food industry that are rich in polyphenols, dietary fibers, and antimicrobial substances. In addition, the polymers employed on its preparation, such as polysaccharides, solid lipids and proteins that are low cost and developed through sustainable processes, are friendly to the environment. The objective of this review is to present the materials commonly used in the preparation of nanostructures, the main ingredients with which they can be functionalized and used in the preparation of edible coatings, as well as the advances that these structures have represented when used as controlled release systems, increasing the shelf life and promoting the development of new products that meet the characteristics of functionality for fresh foods ready to eat.
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163
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Wróblewska-Krepsztul J, Rydzkowski T, Borowski G, Szczypiński M, Klepka T, Thakur VK. Recent progress in biodegradable polymers and nanocomposite-based packaging materials for sustainable environment. INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION 2018. [DOI: 10.1080/1023666x.2018.1455382] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
| | - Tomasz Rydzkowski
- Faculty of Mechanical Engineering, Koszalin University of Technology, Koszalin, Poland
| | - Gabriel Borowski
- Faculty of Environmental Engineering, Lublin University of Technology, Lublin, Poland
| | | | - Tomasz Klepka
- Faculty of Mechanical Engineering, Lublin University of Technology, Lublin, Poland
| | - Vijay Kumar Thakur
- Enhanced Composites and Structures Center, School of Aerospace, Transport and Manufacturing, Cranfield University, Cranfield, UK
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164
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Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation. Int J Mol Sci 2018; 19:ijms19030705. [PMID: 29494548 PMCID: PMC5877566 DOI: 10.3390/ijms19030705] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Revised: 01/28/2018] [Accepted: 02/24/2018] [Indexed: 11/17/2022] Open
Abstract
Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work.
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