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Yang H, Wang S, Yang L, Liu H. Preparations, application of polysaccharide-protein nanoparticles and their assembly at the oil-water interface. Food Sci Biotechnol 2024; 33:13-22. [PMID: 38186629 PMCID: PMC10767157 DOI: 10.1007/s10068-023-01397-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 06/16/2023] [Accepted: 07/17/2023] [Indexed: 01/09/2024] Open
Abstract
With the development of nanotechnology, nanoparticles have played an important role in pharmaceuticals, foods and materials, in particular, protein/polysaccharide based composite nanoparticles have received attention from researchers for safety and green production. This paper summarized in detail the preparation methods, applications of protein/polysaccharide nanoparticles (PPNPs) in recent years, especially the mechanism of stabilizing the oil-water interface. Currently, the polysaccharides applied are more traditional, such as chitosan, pectin and carboxymethyl cellulose, so there is still a lot of room for the development of raw materials that can be used to prepare PPNPs. Based on this, we also proposed three promising polysaccharides: seaweed polysaccharide, lycium barbarum polysaccharide and lactobacillus exopolysaccharides, describing their characteristics as well as their application prospects, this article can serve as a reference for interested researchers.
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Affiliation(s)
- Hui Yang
- College of Food Science and Technology, Bohai University, A203 Food Science Building, 19 Keji Road, Jinzhou, 121013 Liaoning China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, A203 Food Science Building, 19 Keji Road, Jinzhou, 121013 Liaoning China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, A203 Food Science Building, 19 Keji Road, Jinzhou, 121013 Liaoning China
| | - He Liu
- College of Food Science and Technology, Bohai University, A203 Food Science Building, 19 Keji Road, Jinzhou, 121013 Liaoning China
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2
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Flores-López ML, Vieira JM, Rocha CMR, Lagarón JM, Cerqueira MA, Jasso de Rodríguez D, Vicente AA. Postharvest Quality Improvement of Tomato ( Solanum lycopersicum L.) Fruit Using a Nanomultilayer Coating Containing Aloe vera. Foods 2023; 13:83. [PMID: 38201111 PMCID: PMC10778306 DOI: 10.3390/foods13010083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 12/19/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
The effectiveness of an alginate/chitosan nanomultilayer coating without (NM) and with Aloe vera liquid fraction (NM+Av) was evaluated on the postharvest quality of tomato fruit at 20 °C and 85% relative humidity (RH) to simulate direct consumption. Both nanomultilayer coatings had comparable effects on firmness and pH values. However, the NM+Av coating significantly reduced weight loss (4.5 ± 0.2%) and molds and yeasts (3.5-4.0 log CFU g-1) compared to uncoated fruit (16.2 ± 1.2% and 8.0 ± 0.0 log CFU g-1, respectively). It notably lowered O2 consumption by 70% and a 52% decrease in CO2 production, inhibiting ethylene synthesis. Visual evaluation confirmed NM+Av's efficacy in preserving the postharvest quality of tomato. The preservation of color, indicated by the Minolta color (a*/b*) values, demonstrated NM+Av's ability to keep the light red stage compared to uncoated fruit. The favorable effects of NM+Av coating on enhancing postharvest quality indicates it as a potential alternative for large-scale tomato fruit preservation.
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Affiliation(s)
- María L. Flores-López
- Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (M.L.F.-L.); (J.M.V.); (C.M.R.R.)
- Centro de Investigación e Innovación Científica y Tecnológica, Universidad Autónoma de Coahuila, Saltillo 25070, Coahuila, Mexico
| | - Jorge M. Vieira
- Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (M.L.F.-L.); (J.M.V.); (C.M.R.R.)
| | - Cristina M. R. Rocha
- Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (M.L.F.-L.); (J.M.V.); (C.M.R.R.)
| | - José M. Lagarón
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain;
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal;
| | - Diana Jasso de Rodríguez
- Plant Breeding Department, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro No. 1923, Colonia Buenavista, Saltillo 25315, Coahuila, Mexico;
| | - António A. Vicente
- Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (M.L.F.-L.); (J.M.V.); (C.M.R.R.)
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Gupta V, Meena NK, Sharma YK, Choudhary K. Comparative study of different polysaccharide‐based edible coatings on physicochemical attributes and bioactive compounds of mango cv. Dashehari fruits. EFOOD 2023. [DOI: 10.1002/efd2.55] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Affiliation(s)
- Vaishali Gupta
- Department of Post Harvest Technology, College of Horticulture and Forestry Agriculture University Kota India
| | - Nirmal Kumar Meena
- Department of Fruit Science, College of Horticulture and Forestry Agriculture University Kota India
- Division of FS&PHT ICAR‐Indian Agricultural Research Institute New Delhi India
| | - Yogendra Kumar Sharma
- Department of Fruit Science, College of Horticulture and Forestry Agriculture University Kota India
| | - Kalpana Choudhary
- Subject Matter Specialist, KVK Agriculture University Jodhpur, Nagour Rajasthan
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Jamróz E, Janik M, Marangoni L, Vieira RP, Tkaczewska J, Kawecka A, Szuwarzyński M, Mazur T, Jasińska JM, Krzyściak P, Juszczak L. Double-Layered Films Based on Furcellaran, Chitosan, and Gelatin Hydrolysates Enriched with AgNPs in Yerba Mate Extract, Montmorillonite, and Curcumin with Rosemary Essential Oil. Polymers (Basel) 2022; 14:4283. [PMID: 36297858 PMCID: PMC9612216 DOI: 10.3390/polym14204283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 10/01/2022] [Accepted: 10/07/2022] [Indexed: 11/30/2022] Open
Abstract
Double-layered active films based on furcellaran (1st layer-FUR), chitosan, and gelatin hydrolysates (2nd layer-CHIT+HGEL) were successfully prepared. Bioactive ingredients were added to the 1st film layer: AgNPs, which were synthesized in situ with yerba mate extract; montmorillonite clay (MMT); and different loads of ethanolic curcumin (CUR) extract enriched with rosemary essential oil (REO). SEM images confirmed the presence of AgNPs with a size distribution of 94.96 ± 3.33 nm throughout the films, and AFM and SEM photos indicated that the higher substance concentrations had rougher and more porous film microstructures. However, the water vapor transmission rate was reduced only at the lowest load of this ingredient. Despite the tensile strength of the films having decreased, the incorporation of the compounds showed a tendency towards reducing the modulus of elasticity, resulting in a lower stiffness of the composites. The addition of CUR and AgNPs improved the UV light barrier properties of the materials. The presented films showed quick reactions to changes in the pH value (from orange to red along with an increase in pH from 2 to 10), which indicates their potential use as indicators for monitoring the freshness of food products. Composite No. 2 showed the highest antimicrobial potential, while none of the presented films showed an antifungal effect. Finally, the antioxidant activities of the films increased dramatically at higher AgNP and CUR loads, suggesting an outstanding potential for active food packaging applications.
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Affiliation(s)
- Ewelina Jamróz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Magdalena Janik
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Luís Marangoni
- Packaging Technology Center, Institute of Food Technology, Campinas 13083-862, Brazil
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas 13083-862, Brazil
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Agnieszka Kawecka
- Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, PL-31-510 Kraków, Poland
| | - Michał Szuwarzyński
- Academic Centre for Materials and Nanotechnology, AGH University of Science and Technology, Al. Mickiewicza 30, PL-30-059 Kraków, Poland
| | - Tomasz Mazur
- Academic Centre for Materials and Nanotechnology, AGH University of Science and Technology, Al. Mickiewicza 30, PL-30-059 Kraków, Poland
| | - Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Paweł Krzyściak
- Department of Infection Control and Mycology, Faculty of Medicine, Jagiellonian University Medical College, ul. Czysta 18, PL-31-121 Kraków, Poland
| | - Lesław Juszczak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Długosz University in Częstochowa, ul. Armii Krajowej 13/15, PL-42-200 Częstochowa, Poland
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Iftikhar A, Rehman A, Usman M, Ali A, Ahmad MM, Shehzad Q, Fatim H, Mehmood A, Moiz A, Shabbir MA, Manzoor MF, Siddeeg A. Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears. Food Sci Nutr 2022; 10:2443-2454. [PMID: 35844913 PMCID: PMC9281935 DOI: 10.1002/fsn3.2851] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 02/28/2022] [Accepted: 03/16/2022] [Indexed: 01/30/2023] Open
Abstract
Pear is a typically climacteric fruit and highly perishable with a low shelf life owing to extreme metabolic activity after harvesting. The present study aimed to reduce weight loss and improve the firmness of pear during storage. The lemon peel essential oil (LPEO) has gained considerable attention due to being the richest source of bioactive compounds that behaved as a natural antioxidant agent, being cost-effective, and being generally recognized as safe. Edible coatings equipped with a natural antioxidant agent and renewable biopolymers have gained more research fame owing to their involvement in the direction of biodegradability and food safety. In this work, edible skin coating materials (ESCMs) embedded by chitosan (1%) and guar gum (2%) were fabricated, and afterward, five concentrations of LPEO (1, 1.5, 2, 2.5, and 3.0%) were incorporated individually into the ESCMs. Findings revealed that LPEO-ESCMs significantly reduced the weight loss and improved the firmness of pear up to 45 days of storage at 4 ± 2°C. Furthermore, the LPEO-ESCMs have enhanced the antioxidant capacity, antibacterial efficiency, and malondialdehyde level of pear during storage time. It was concluded that 3% of LPEO-ESCMs improved the overall acceptability of pear fruits. Taken together, the novel insights of guar gum and chitosan-based ESCMs entrapped with LPEO will remain a subject of research interest for researchers in the future.
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Affiliation(s)
- Ayesha Iftikhar
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
- Department of AgriculturalEnvironmental and Food Sciences (DiAAA)University of MoliseCampobassoItaly
| | - Abdur Rehman
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan UniversityWuxiJiangsuChina
| | - Muhammad Usman
- Beijing Advance Innovation Center for Food Nutrition and Human HealthSchool of Food and HealthBeijing Technology and Business UniversityBeijingChina
- Department of Food Science and TechnologyRiphah International University FaisalabadFaisalabadPakistan
| | - Ahmad Ali
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan UniversityWuxiJiangsuChina
| | - Muhammad Mushtaq Ahmad
- Department of Food Science and TechnologyRiphah International University FaisalabadFaisalabadPakistan
| | - Qayyum Shehzad
- Beijing Advance Innovation Center for Food Nutrition and Human HealthSchool of Food and HealthBeijing Technology and Business UniversityBeijingChina
| | - Hina Fatim
- Beijing Advance Innovation Center for Food Nutrition and Human HealthSchool of Food and HealthBeijing Technology and Business UniversityBeijingChina
| | - Arshad Mehmood
- Beijing Advance Innovation Center for Food Nutrition and Human HealthSchool of Food and HealthBeijing Technology and Business UniversityBeijingChina
| | - Abdul Moiz
- Section of Chemical and Food EngineeringDepartment of Industrial EngineeringUniversity of SalernoFiscianoItaly
| | - Muhammad Asim Shabbir
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | | | - Azhari Siddeeg
- Department of Food Engineering and TechnologyFaculty of Engineering and TechnologyUniversity of GeziraWad MedaniSudan
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Layer-by-layer assembly of lysozyme with iota-carrageenan and gum Arabic for surface modification of food packaging materials with improved barrier properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Akbari E, Parastouei K, Abbaszadeh S. Physico-chemical and sensory analysis of walnut coated with rose extract and probiotic: a layer-by-layer approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01251-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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8
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Leandro GR, de Souza OF, de Medeiros TKF, de Oliveira JPF, de Medeiros RS, de Albuquerque PBS, de Souza MP. Quality and safety of the Coalho cheese using a new edible coating based on the Ziziphus joazeiro fruit pulp. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100089] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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9
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Coating and Film-Forming Properties. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Fonseca AMA, Dias C, Amaro AL, Isidoro N, Pintado M, Silvestre AJD, Rocha SM. The Impact of Plant-Based Coatings in “ROCHA” Pear Preservation during Cold Storage: A Metabolomic Approach. Foods 2020; 9:foods9091299. [PMID: 32942590 PMCID: PMC7555455 DOI: 10.3390/foods9091299] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 09/07/2020] [Accepted: 09/09/2020] [Indexed: 12/14/2022] Open
Abstract
Although new storage technologies have been emerging in recent years, preservation of pear (Pyrus communis L.) remains a challenge for suppliers. Maintenance of desired organoleptic properties throughout cold storage using non-chemical strategies has been investigated and the use of edible coatings has shown potential to delay fruit quality deterioration during cold storage. Thus, the objective of this study is to evaluate the impact of pectin coatings including plant extracts, in “Rocha” pear (Pyrus communis L. cv. Rocha) preservation. A four-month pilot scale assay was performed in both dynamic controlled atmosphere (DCA) (−0.5 °C, 0.5% O2, and 0.4% CO2) and normal atmospheric (NA) conditions (2 °C). For each storage condition, the following three coatings were tested: pectin (3% w/v) (PCT), pectin (3% w/v) + strawberry tree leaves extract (9.5 mg/mL) (CT1), and pectin (3% w/v) + apple pomace extract (16 mg/mL) (CT2). Volatile compounds, potentially related to aroma or ripening status of “Rocha” pear, were monitored alongside with conjugated trienols (CTs) and maturity parameters. The combination of DCA conditions and the application of pectin coatings were able to reduce the release of Rocha pear volatiles associated with ripening status, (particularly esters and sesquiterpenes), as well as reduce CTs, which could contribute to the preservation of Rocha pear for longer periods.
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Affiliation(s)
- Alexandre M. A. Fonseca
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;
- CICECO, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Cindy Dias
- Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (M.P.)
| | - Ana L. Amaro
- Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (M.P.)
| | - Nélson Isidoro
- Cooperativa Agrícola dos Fruticultores do Cadaval, CRL (COOPVAL), EN 115, Km 26 2550-108 Cadaval, Portugal;
| | - Manuela Pintado
- Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (M.P.)
| | | | - Sílvia M. Rocha
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;
- Correspondence: ; Tel.: +351-234-401-524
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Pobiega K, Przybył JL, Żubernik J, Gniewosz M. Prolonging the Shelf Life of Cherry Tomatoes by Pullulan Coating with Ethanol Extract of Propolis During Refrigerated Storage. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02487-w] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
AbstractCherry tomatoes are one of the most popular tomato varieties known for their bioactive compounds and sensory properties. One way to reduce the contamination of tomato is to coat them with natural or antimicrobial substances. In this study, an ethanolic extract of propolis (EEP) was obtained, and its chemical composition was analyzed using high-performance liquid chromatography with diode array detector (HPLC-DAD), and minimum inhibitory concentration (MIC) and the minimum bactericidal/fungicidal concentration (MBC/MFC) were determined using the serial microdilution method. The antimicrobial activity of 5 and 10% EEP and pullulan films containing EEP (5 and 10%) against Listeria monocytogenes, Salmonella Typhimurium, Escherichia coli O157, Penicillium chrysogenum, Fusarium solani, and Botrytis cinerea were compared. The influence of a pullulan coating containing EEP (5 and 10%) on reducing the number of bacteria and molds, physicochemical properties (weight loss (WL), total soluble solids (TSS), titratable acidity (TA), maturity index, pH, and color), and sensory properties (color and brightness of skin, aroma, flavor, overall quality, and general preference) of cherry tomatoes during refrigerated storage was evaluated. Pullulan films with EEP inhibited the growth of microorganisms on cherry tomatoes. These coatings did not affect the TSS and pH values of tomatoes, but a slight decrease in TA and WL was observed. Cherry tomatoes coated with pullulan coatings containing EEP did not show any adverse changes in their sensory properties. It was found that the addition of EEP to the pullulan coatings enriched them with antimicrobial properties and enhanced their action while reducing the WL and maturation time of cherry tomatoes.
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Gago C, Antão R, Dores C, Guerreiro A, Miguel MG, Faleiro ML, Figueiredo AC, Antunes MD. The Effect of Nanocoatings Enriched with Essential Oils on 'Rocha' Pear Long Storage. Foods 2020; 9:E240. [PMID: 32102293 PMCID: PMC7074499 DOI: 10.3390/foods9020240] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 02/17/2020] [Accepted: 02/21/2020] [Indexed: 11/17/2022] Open
Abstract
The effect of coating 'Rocha' pears with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) or citral (Cit) was investigated. Fruit were treated with the nanoemulsions: sodium alginate 2% (w/w) + citral 1% (w/w) (Cit1%); sodium alginate 2% (w/w) + citral 2% (w/w) (Cit2%); sodium alginate 2% (w/w) + lemongrass 1.25% (w/w) (LG1.25%); sodium alginate 2% (w/w) + lemongrass 2.5% (w/w) (LG2.5%). Then, fruit were stored at 0 °C and at 95% relative humidity, for six months. Fruit samples were taken after two, four and six months, and then placed at 22 °C. Upon removal and after 7 d shelf-life, fruit were evaluated for colour CIE (L*, h◦), firmness, soluble solids content (SSC), titratable acidity (TA), weight loss, electrolytic leakage, microbial growth, symptoms of superficial scald and internal browning. All nanoemulsions had droplets in the nano range <500 nm, showed uniformity of particle size and stable dispersion. Cit-nanoemulsions had lower droplet size and higher stability than LG. No nanoemulsion showed cytotoxicity. Coatings reduced fruit colour evolution and preserved better firmness than control. After shelf-life, better firmness was found in LG-coated fruit. Coatings did not affect SSC and TA. Microbial growth was below the safety limits in all treatments. Fruit treated with LG-nanoemulsions did not show scald symptoms and panelists preferred LG1.25% coated fruit. Cit2% treated fruit showed the highest scald and internal browning symptoms, while LG1.25% did not show any disorders. This study suggests that LG-nanocoatings have the potential for preserving the quality of 'Rocha' pear.
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Affiliation(s)
- Custódia Gago
- MED, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (C.G.); (R.A.); (C.D.); (M.G.M.)
| | - Rui Antão
- MED, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (C.G.); (R.A.); (C.D.); (M.G.M.)
| | - Cristino Dores
- MED, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (C.G.); (R.A.); (C.D.); (M.G.M.)
| | - Adriana Guerreiro
- CEOT, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Maria Graça Miguel
- MED, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (C.G.); (R.A.); (C.D.); (M.G.M.)
| | - Maria Leonor Faleiro
- CBMR, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Ana Cristina Figueiredo
- CESAM Lisboa, CBV, DBV, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal;
| | - Maria Dulce Antunes
- MED, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (C.G.); (R.A.); (C.D.); (M.G.M.)
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Effects of ε-Polylysine/Chitosan Composite Coating and Pressurized Argon in Combination with MAP on Quality and Microorganisms of Fresh-Cut Potatoes. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02388-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Yousuf B, Srivastava AK. Impact of honey treatments and soy protein isolate-based coating on fresh-cut pineapple during storage at 4 °C. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100361] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Li H, He Y, Yang J, Wang X, Lan T, Peng L. Fabrication of food-safe superhydrophobic cellulose paper with improved moisture and air barrier properties. Carbohydr Polym 2019; 211:22-30. [DOI: 10.1016/j.carbpol.2019.01.107] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 01/29/2019] [Accepted: 01/30/2019] [Indexed: 02/08/2023]
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17
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Vasile C. Polymeric Nanocomposites and Nanocoatings for Food Packaging: A Review. MATERIALS (BASEL, SWITZERLAND) 2018; 11:E1834. [PMID: 30261658 PMCID: PMC6213312 DOI: 10.3390/ma11101834] [Citation(s) in RCA: 121] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/12/2018] [Revised: 09/10/2018] [Accepted: 09/22/2018] [Indexed: 01/20/2023]
Abstract
Special properties of the polymeric nanomaterials (nanoscale size, large surface area to mass ratio and high reactivity individualize them in food packaging materials. They can be processed in precisely engineered materials with multifunctional and bioactive activity. This review offers a general view on polymeric nanocomposites and nanocoatings including classification, preparation methods, properties and short methodology of characterization, applications, selected types of them used in food packaging field and their antimicrobial, antioxidant, biological, biocatalyst and so forth, functions.
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Affiliation(s)
- Cornelia Vasile
- Physical Chemistry of Polymers Department, Petru Poni Institute of Macromolecular Chemistry (PPIMC), Romanian Academy, 41A Gr. Ghica Alley, RO 700487 Iasi, Romania.
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18
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Improving food products' quality and storability by using Layer by Layer edible coatings. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.003] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Construction of a Biocompatible and Antioxidant Multilayer Coating by Layer-by-Layer Assembly of κ-Carrageenan and Quercetin Nanoparticles. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2077-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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20
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Wijaya W, Patel AR, Setiowati AD, Van der Meeren P. Functional colloids from proteins and polysaccharides for food applications. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.003] [Citation(s) in RCA: 121] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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21
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Liu X, Tang C, Han W, Xuan H, Ren J, Zhang J, Ge L. Characterization and preservation effect of polyelectrolyte multilayer coating fabricated by carboxymethyl cellulose and chitosan. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2017.06.079] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ghidelli C, Pérez-Gago MB. Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr 2017; 58:662-679. [DOI: 10.1080/10408398.2016.1211087] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Christian Ghidelli
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
- R & D Department, Advanced Technologies Inspiralia, Madrid, Spain
| | - María B. Pérez-Gago
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
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Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.027] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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24
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The preservation effect of ascorbic acid and calcium chloride modified chitosan coating on fresh-cut apples at room temperature. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.05.018] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Abstract
According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest losses. However, the repeated application of these treatments has led to important problems such as health and environmental issues associated with fungicide residues or waxes containing ammoniacal compounds, or the proliferation of resistant pathogenic fungal strains. There is, therefore, an increasing need to find non-polluting alternatives to be used as part of integrated disease management (IDM) programs for preservation of fresh citrus fruit. Among them, the development of novel natural edible films and coatings with antimicrobial properties is a technological challenge for the industry and a very active research field worldwide. Chitosan and other edible coatings formulated by adding antifungal agents to composite emulsions based on polysaccharides or proteins and lipids are reviewed in this article. The most important antifungal ingredients are selected for their ability to control major citrus postharvest diseases like green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, and include low-toxicity or natural chemicals such as food additives, generally recognized as safe (GRAS) compounds, plant extracts, or essential oils, and biological control agents such as some antagonistic strains of yeasts or bacteria.
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Layer-by-Layer Technique to Developing Functional Nanolaminate Films with Antifungal Activity. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1646-1] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Abstract
Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials’ bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.
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Flores-López ML, Cerqueira MA, de Rodríguez DJ, Vicente AA. Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9135-x] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Sharma S, Rao TR. Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.050] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Priolo MA, Holder KM, Guin T, Grunlan JC. Recent Advances in Gas Barrier Thin Films via Layer-by-Layer Assembly of Polymers and Platelets. Macromol Rapid Commun 2015; 36:866-79. [DOI: 10.1002/marc.201500055] [Citation(s) in RCA: 93] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Indexed: 12/24/2022]
Affiliation(s)
- Morgan A. Priolo
- 3M Corporate Research Materials Laboratory; 3M Center, Building 201-4N-01, St. Paul Minnesota 55144 USA
| | - Kevin M. Holder
- Department of Mechanical Engineering; Texas A&M University; College Station Texas 77843 USA
| | - Tyler Guin
- Department of Chemical Engineering; Texas A&M University; College Station Texas 77843 USA
| | - Jaime C. Grunlan
- Department of Mechanical Engineering; Texas A&M University; College Station Texas 77843 USA
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Effect of an Edible Nanomultilayer Coating by Electrostatic Self-Assembly on the Shelf Life of Fresh-Cut Mangoes. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1436-1] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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33
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Pilon L, Spricigo PC, Miranda M, de Moura MR, Assis OBG, Mattoso LHC, Ferreira MD. Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12616] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Pereira AES, Grillo R, Mello NFS, Rosa AH, Fraceto LF. Application of poly(epsilon-caprolactone) nanoparticles containing atrazine herbicide as an alternative technique to control weeds and reduce damage to the environment. JOURNAL OF HAZARDOUS MATERIALS 2014; 268:207-15. [PMID: 24508945 DOI: 10.1016/j.jhazmat.2014.01.025] [Citation(s) in RCA: 90] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2013] [Revised: 01/15/2014] [Accepted: 01/16/2014] [Indexed: 05/24/2023]
Abstract
Nanoparticles of poly(epsilon-caprolactone) containing the herbicide atrazine were prepared, characterized, and evaluated in terms of their herbicidal activity and genotoxicity. The stability of the nanoparticles was evaluated over a period of three months, considering the variables: size, polydispersion index, pH, and encapsulation efficiency. Tests on plants were performed with target (Brassica sp.) and non-target (Zea mays) organisms, and the nanoparticle formulations were shown to be effective for the control of the target species. Experiments using soil columns revealed that the use of nanoparticles reduced the mobility of atrazine in the soil. Application of the Allium cepa chromosome aberration assay demonstrated that the nanoparticle systems were able to reduce the genotoxicity of the herbicide. The formulations developed offer a useful means of controlling agricultural weeds, while at the same time reducing the risk of harm to the environment and human health.
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Affiliation(s)
- Anderson E S Pereira
- Departamento de Bioquímica, Universidade Estadual de Campinas (UNICAMP), Campus Universitário Zeferino Vaz, s/n, Cidade Universitária, CEP 13083-870 Campinas, SP, Brazil
| | - Renato Grillo
- Departamento de Bioquímica, Universidade Estadual de Campinas (UNICAMP), Campus Universitário Zeferino Vaz, s/n, Cidade Universitária, CEP 13083-870 Campinas, SP, Brazil
| | - Nathalie F S Mello
- Departamento de Bioquímica, Universidade Estadual de Campinas (UNICAMP), Campus Universitário Zeferino Vaz, s/n, Cidade Universitária, CEP 13083-870 Campinas, SP, Brazil
| | - Andre H Rosa
- Departamento de Engenharia Ambiental, Universidade Estadual Paulista (UNESP) , Avenida Três de Março, 511, CEP 18087-180 Sorocaba, SP, Brazil
| | - Leonardo F Fraceto
- Departamento de Engenharia Ambiental, Universidade Estadual Paulista (UNESP) , Avenida Três de Março, 511, CEP 18087-180 Sorocaba, SP, Brazil.
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Design of Bio-nanosystems for Oral Delivery of Functional Compounds. FOOD ENGINEERING REVIEWS 2013. [DOI: 10.1007/s12393-013-9074-3] [Citation(s) in RCA: 80] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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de S. Medeiros BG, Souza MP, Pinheiro AC, Bourbon AI, Cerqueira MA, Vicente AA, Carneiro-da-Cunha MG. Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on ‘Coalho’ Cheese Shelf Life. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1097-5] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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37
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de S. Medeiros BG, Pinheiro AC, Carneiro-da-Cunha MG, Vicente AA. Development and characterization of a nanomultilayer coating of pectin and chitosan – Evaluation of its gas barrier properties and application on ‘Tommy Atkins’ mangoes. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.12.021] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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