1
|
Zhang Y, Kong Q, Niu B, Liu R, Chen H, Xiao S, Wu W, Zhang W, Gao H. The dual function of calcium ion in fruit edible coating: Regulating polymer internal crosslinking state and improving fruit postharvest quality. Food Chem 2024; 447:138952. [PMID: 38461720 DOI: 10.1016/j.foodchem.2024.138952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 02/24/2024] [Accepted: 03/03/2024] [Indexed: 03/12/2024]
Abstract
The edible coating is proved to be a convenient approach for fruit preservation. Among these published explorations, naturally sourced macromolecules and green crosslinking strategies gain attention. This work centers on edible coatings containing Ca2+ as crosslinker for the first time, delving into crosslinking mechanisms, include alginate, chitosan, Aloe vera gel, gums, etc. Additionally, the crucial functions of Ca2+ in fruit's quality control are also elaborated in-depth, involving cell wall, calmodulin, antioxidant, etc. Through a comprehensive review, it becomes evident that Ca2+ plays a dual role in fruit edible coating. Specifically, Ca2+ constructs a three-dimensional dense network structure with polymers through ionic bonding. Moreover, Ca2+ acts directly with cell wall to maintain fruit firmness and serve as a second messenger to participate secondary physiological metabolism. In brief, coatings containing Ca2+ present remarkable effects in preserving fruit and this work may provide guidance for Ca2+ related fruit preservation coatings.
Collapse
Affiliation(s)
- Yiqin Zhang
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Qi Kong
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China; College of Horticulture, South China Agricultural University, Guangzhou 510642, PR China
| | - Ben Niu
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China
| | - Ruiling Liu
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China
| | - Huizhi Chen
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China
| | - Shangyue Xiao
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain
| | - Weijie Wu
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China.
| | - Wanli Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Haiyan Gao
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China.
| |
Collapse
|
2
|
Microwave-Osmo-Dehydro-Freezing and Storage of Pineapple Titbits—Quality Advantage. Processes (Basel) 2023. [DOI: 10.3390/pr11020494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023] Open
Abstract
Osmotic dehydration is a pre-treatment given prior to finish drying or freezing preservation to improve quality and/or minimize the damaging effects on quality parameters, by partially reducing the moisture content of the sample. Pineapple titbits were partially dried using microwave assisted osmotic dehydration under continuous flow medium spray condition (MWODS) and then frozen with or without a sodium alginate–calcium chloride-based edible coating. The effects of MWODS pre-treatment and edible coating on the quality parameters of pineapple titbits frozen and stored at −20 °C for 10 and 50 days were evaluated after thawing. Both treatments (MWODS and alginate) resulted in superior quality products as compared to the control sample. MWODS, with its advantages over the conventional osmotic dehydration (COD) of rapid and higher moisture removal (16% in 10 min vs. 4 h in COD), while limiting solids gain (2.5% MWODS vs. 4.5% in COD), resulted in improved quality over the control during the frozen storage. The sodium alginate–calcium chloride edible coating treatment further reduced the drip loss in MW-osmo-dehydro-frozen pineapple titbits, possibly due to the effect of the calcium cross linked firming of the fruit texture. Both resulted in enhanced appearance, color and textural properties.
Collapse
|
3
|
Maintaining the nutritional quality and increasing the shelf life of dried apricot using sodium alginate and pectin as edible coating. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01508-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
4
|
Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots. Foods 2022; 11:foods11091314. [PMID: 35564037 PMCID: PMC9104777 DOI: 10.3390/foods11091314] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 02/04/2023] Open
Abstract
The effect of an edible pectin-based coating supplemented with a lemon byproduct extract on the quality attributes of fresh-cut carrots was studied. Color, hardness, microbial growth, respiratory activity, and antioxidant properties of fresh-cut carrots were studied during 14 days of storage at 4 °C. The application of a pectin-based coating containing a lemon byproduct extract preserved carrots’ physiological parameters, reduced their physiological activity and, thus, delayed senescence. This aspect was also confirmed by the reduced O2 consumption of the coated carrots due to the slowing down of the product’s metabolic reactions. Moreover, coated carrots were characterized by limited changes in colour (ΔE < 3) and white-blush development on both cortical tissue and vascular cylinder, and the presence of calcium chloride in the coating formulation helped to maintain carrots’ hardness throughout storage. In addition, treatment with pectin-based coating and lemon byproduct extract improved microbiological stability of fresh-cut carrots, showing the lowest value of total bacterial count immediately after treatment (2.58 log CFU g−1). This kind of treatment also resulted in a significant preservation of valuable compounds (17.22 mg GAE 100 g−1) and antioxidant activity level (289.49 µM Trolox 100 g−1), reducing the wounding stress induced by processing operations for at least ten days.
Collapse
|
5
|
Haneef N, Garièpy Y, Raghavan V, Kurian JK, Hanif N, Hanif T. Effects of Aloe-pectin coatings and osmotic dehydration on storage stability of mango slices. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.02822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | | | | | - Najma Hanif
- National University of Science and Technology, Pakistan
| | | |
Collapse
|
6
|
Rodriguez A, Soteras M, Campañone L. Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anabel Rodriguez
- Instituto Nacional de Tecnología Agropecuaria (INTA)‐Instituto Tecnología de Alimentos Hurlingham Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
| | | | - Laura Campañone
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA‐UNLP‐CONICET) La Plata Argentina
| |
Collapse
|
7
|
Kowalska H, Marzec A, Domian E, Kowalska J, Ciurzyńska A, Galus S. Edible coatings as osmotic dehydration pretreatment in nutrient-enhanced fruit or vegetable snacks development: A review. Compr Rev Food Sci Food Saf 2021; 20:5641-5674. [PMID: 34698434 DOI: 10.1111/1541-4337.12837] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 07/21/2021] [Accepted: 08/19/2021] [Indexed: 11/29/2022]
Abstract
Edible coatings (ECs) are thin layers applied on food to protect it and improve quality. They are made from bio-based materials such as polysaccharides, proteins, lipids, or their composites. The incorporation of functional agents, such as bioactive compounds, vitamins, or antimicrobials into the EC, has been investigated to control the shelf life of many food products from horticulture ones to processed food. Osmotic dehydration (OD) as a mild technology may also positively impact the availability of innovative fruit snacks and consequently influence consumer health. Combination of the EC with the OD aims to remove water through the semipermeable membrane while limiting the transfer of solutes from the dehydrated tissue and in the opposite direction from the osmotic solution to the food. The development trend of the snack market is expanding, especially with health-promoting properties. Consumers pay increasing attention to quality of food and its beneficial effects on health. This review attempts to provide the advancement of recent studies on the application of the EC before the OD of different fresh or fresh-cut fruit and vegetables. A fundamental theory related to the methodology of creating the EC, their composition, and the influence on the physicochemical properties of products that are osmo-dehydrated to a medium water content or additionally dried to a low water content have been described. Efforts have been exerted to introduce hydrocolloids used in the production of the EC, including new sources of biopolymers such as agricultural waste and by-products. The perspectives of using ECs in the technology of producing pro-healthy snacks are emphasized.
Collapse
Affiliation(s)
- Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Jolanta Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| |
Collapse
|
8
|
Sotera EM, Rodriguez A, Gamboa‐Santos J, Campañone LA. Review characterization of edible films formulated with sodium alginate and low‐methoxyl pectin in osmotic dehydration applications. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15309] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
| | - Anabel Rodriguez
- Instituto Nacional de Tecnología Agropecuaria (INTA) Instituto Tecnología de Alimentos Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
| | - Juliana Gamboa‐Santos
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDA‐CONICET‐UNLP) La Plata Argentina
| | - Laura A. Campañone
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDA‐CONICET‐UNLP) La Plata Argentina
| |
Collapse
|
9
|
Pandey S. Polysaccharide‐Based Membrane for Packaging Applications. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
10
|
Lisitsyn A, Semenova A, Nasonova V, Polishchuk E, Revutskaya N, Kozyrev I, Kotenkova E. Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation. Polymers (Basel) 2021; 13:1592. [PMID: 34063360 PMCID: PMC8156411 DOI: 10.3390/polym13101592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 12/13/2022] Open
Abstract
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.
Collapse
Affiliation(s)
- Andrey Lisitsyn
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Anastasia Semenova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Viktoria Nasonova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ekaterina Polishchuk
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
| | - Natalia Revutskaya
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ivan Kozyrev
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Elena Kotenkova
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
| |
Collapse
|
11
|
Pervin S, Aziz MG, Miaruddin M. Kinetics of dehydration and appreciation of the physicochemical properties of osmo-dehydrated plum. Food Sci Nutr 2021; 9:2203-2216. [PMID: 33841836 PMCID: PMC8020930 DOI: 10.1002/fsn3.2191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 01/14/2021] [Accepted: 02/08/2021] [Indexed: 11/21/2022] Open
Abstract
The experiment was conducted to evaluate the dehydration kinetics and quantify its effect on the various physicochemical properties of the osmo-dehydrated plum during storage at an ambient condition. The six treatments with a combination of three different sucrose-sodium chloride concentrations and two peeling conditions were selected in the experiment. Among the treatments, peeled plum dipped into 5% NaCl solution exhibited a faster drying rate. Concerning the rehydration properties of the osmo-dehydrated plum, the whole plum immersed into 500B sucrose solution showed the highest reconstitution behavior and the lowest moisture content (wb). The highest values of water activity of 0.514 and the lowest values of texture 1.79 N-mm2 were investigated in 500B sucrose treated whole plum. The peeled plum obtained the highest lightness (L), redness (a*), and yellowness (b*) compared to the unpeeled plum. Osmo-dehydrated plum with high sugar solution contained more sugar and less total phenolic content nevertheless using only 5% NaCl resulted in less sugar and more total phenolic content after the treatment. The osmo-dehydrated whole plums prepared in 500B sucrose scored the highest overall acceptability (8.0, e.g., like very much) followed by the 500B sucrose with peeled plum envisaged the sensory evaluation analysis. In conclusion, the osmo-dehydrated plum treated in 500B sucrose and unpeeled condition performed better with a view to the overall plum quality, color, and acceptability judged by the expert panelists even after 12 months of storage at room temperature.
Collapse
Affiliation(s)
- Shahnaj Pervin
- Department of Food Technology and Rural IndustriesBangladesh Agricultural UniversityMymensinghBangladesh
- Postharvest Technology DivisionBangladesh Agricultural Research InstituteGazipurBangladesh
| | - Md. Gulzarul Aziz
- Department of Food Technology and Rural IndustriesBangladesh Agricultural UniversityMymensinghBangladesh
| | - Md. Miaruddin
- Postharvest Technology DivisionBangladesh Agricultural Research InstituteGazipurBangladesh
| |
Collapse
|
12
|
Spinei M, Oroian M. The influence of osmotic treatment assisted by ultrasound on the physico-chemical characteristics of blueberries (Vaccinium myrtillus L.). ULTRASONICS 2021; 110:106298. [PMID: 33227685 DOI: 10.1016/j.ultras.2020.106298] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 10/22/2020] [Accepted: 11/03/2020] [Indexed: 06/11/2023]
Abstract
The aim of the study was to analyse the effect of osmotic treatment assisted by ultrasound on the physico-chemical properties of blueberries from Suceava county, Romania. Ultrasound treatment was conducted at the frequency of 25 kHz (using different values of amplitude - 20, 60 and 100%, respectively) in 61.5% sucrose solution at 30, 40 and 50 °C for 20, 40 and 60 min. The Box-Behnken design was used to investigate the influence of independent variables (time, temperature and amplitude) on the osmotic dehydration. The results showed that for physico-chemical characteristics (mass transfer parameters; moisture content; total content of anthocyanins, flavonoids and polyphenols; DPPH assay scavenging activity) that optimal conditions were obtained at 30 °C for 40 min at a 100% amplitude. Ultrasound treatment stimulated changes in the main characteristics, especially of colour leading to a higher lightness (L*), decreasing AsA-POD and water activity. The results indicated that the higher the values of independent variables are, the more representative is the correlation between them.
Collapse
Affiliation(s)
- Mariana Spinei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
| | - Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.
| |
Collapse
|
13
|
Wang L, Luo Z, Yan J, Ban Z, Yang M, Qi M, Xu Y, Wang F, Li L. Ultrasonic nebulization-assisted layer-by-layer assembly based on carboxymethyl chitosan: An emerging alternative for promoting phenylpropanoid metabolism. ULTRASONICS SONOCHEMISTRY 2020; 68:105184. [PMID: 32505101 DOI: 10.1016/j.ultsonch.2020.105184] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 05/08/2020] [Accepted: 05/20/2020] [Indexed: 06/11/2023]
Abstract
To enrich the properties of chitosan (CS) and improve its applicability, we prepared carboxymethyl-chitosan (CMCS) by carboxymethylation and developed a layer-by-layer assembly (LBL) by the ultrasonic nebulization-assisted technique. The degree of carboxymethylation was 42.20% and the structure of CMCS was characterized using Fourier transform infrared, nuclear magnetic resonance spectroscopy. The ultrasonic nebulization-assisted LBL (UNLBL) edible coating was developed based on an inner negatively CMCS charged layer and an external positively charged CS layer. As compared to conventional LBL (CLBL) assembly, the greater thickness, stronger mechanical properties and lower water vapor permeability were detected in UNLBL assembly. Through an untargeted metabolomic analysis and real-time quantitative PCR, it was evident that ultrasonic nebulization-assisted LBL assembly is a promising alternative for promoting phenylpropanoid metabolism in strawberries.
Collapse
Affiliation(s)
- Lei Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Hangzhou, China; National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China; Ningbo Research Institute, Zhejiang University, Ningbo, China.
| | - Jiawei Yan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
| | - Zhaojun Ban
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
| | - Mingyi Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
| | - Ming Qi
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China.
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Hangzhou, China; National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China; Ningbo Research Institute, Zhejiang University, Ningbo, China.
| |
Collapse
|
14
|
Peng H, Sthapit Kandel J, Michelmore RW, Simko I. Identification of Factors Affecting the Deterioration Rate of Fresh-Cut Lettuce in Modified Atmosphere Packaging. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02538-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
15
|
Osmotic Dehydration as a Pretreatment Modulating the Physicochemical and Biological Properties of the Japanese Quince Fruit Dried by the Convective and Vacuum-Microwave Method. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02522-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
16
|
Etemadi A, Alizadeh R, Sirousazar M. The Influence of Natural Basil Seed Gum Coats on the Kinetics of Osmotic Dehydration of Apple Rings. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02492-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
17
|
Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes ( Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage. Journal of Food Science and Technology 2020; 57:2206-2221. [PMID: 32431347 DOI: 10.1007/s13197-020-04257-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/03/2019] [Accepted: 01/16/2020] [Indexed: 10/25/2022]
Abstract
This study was to investigate the effects of optimised alginate coating combined with repetitive pulsed light (RPL) on cell wall composition of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J cm-2 at every 48 h up to 26 days) during storage of 36 days. Cell wall composition of fresh-cut cantaloupes was determined at every 12 days while microscopic analysis was conducted on day 2 and day 36. Alginate was effective in maintaining high pectin fractions of fresh-cut cantaloupes while RPL showed greater contribution in maintaining hemicellulose fraction. However, the combination of alginate and RPL was the most effective treatment to maintain the overall cell wall fractions that contributed to the cell wall integrity of fresh-cut cantaloupes during storage. The alginate + RPL samples also had the greatest cell turgidity and shape with well-defined cell walls at the end of storage.
Collapse
|
18
|
Jayaprada M, Umapathy MJ. Preparation and properties of a microfibrillated cellulose reinforced pectin/fenugreek gum biocomposite. NEW J CHEM 2020. [DOI: 10.1039/d0nj03101a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
A pectin/fenugreek gum biocomposite was reinforced with MFC, and infused with plant extracts to produce a sustainable food packaging film.
Collapse
Affiliation(s)
- M. Jayaprada
- Department of Chemistry
- College of Engineering
- Anna University
- Chennai-600 025
- India
| | - M. J. Umapathy
- Department of Chemistry
- College of Engineering
- Anna University
- Chennai-600 025
- India
| |
Collapse
|
19
|
Effect of Linseed (Linum usitatissimum) Mucilage and Chitosan Edible Coatings on Quality and Shelf-Life of Fresh-Cut Cantaloupe (Cucumis melo). COATINGS 2019. [DOI: 10.3390/coatings9060368] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
We have evaluated the effect of edible coatings (ECs) based on linseed mucilage (LM), chitosan (CH), and their combination (LMCH) on the quality and shelf life of fresh-cut cantaloupe. Cantaloupe was washed, sanitized, and processed (peeled, seeded, and cut) and then coated by immersion, packed, and stored for 18 days at 4 °C. The ECs were effective at reducing the juice leakage and softening of the product. The EC based on CH was the most effective at preserving the color parameter and reducing the general microbiological growth. However, the LMCH combination decreased the antimicrobial effect of chitosan against microorganisms. Also, CH and LM ECs helped preserve the overall sensory characteristics, increasing the acceptance to 12–15 days. Finally, the LMCH combination helped preserve the characteristics of color and odor; however, it modified the texture and taste of fresh-cut cantaloupe and its sensory acceptance was similar to the control (up to 9 days).
Collapse
|
20
|
Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons. Food Chem 2018; 268:233-241. [DOI: 10.1016/j.foodchem.2018.06.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Revised: 06/05/2018] [Accepted: 06/09/2018] [Indexed: 11/23/2022]
|
21
|
Nowacka M, Tylewicz U, Tappi S, Siroli L, Lanciotti R, Romani S, Witrowa-Rajchert D. Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
22
|
Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9718-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
23
|
|
24
|
Cazón P, Velazquez G, Ramírez JA, Vázquez M. Polysaccharide-based films and coatings for food packaging: A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.009] [Citation(s) in RCA: 433] [Impact Index Per Article: 61.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
25
|
Zambrano-Zaragoza ML, Quintanar-Guerrero D, Del Real A, Piñon-Segundo E, Zambrano-Zaragoza JF. The release kinetics of β-carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe). Carbohydr Polym 2017; 157:1874-1882. [DOI: 10.1016/j.carbpol.2016.11.075] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 11/08/2016] [Accepted: 11/26/2016] [Indexed: 10/20/2022]
|
26
|
The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits. J FOOD QUALITY 2017. [DOI: 10.1155/2017/5454263] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study compared the effect of application of edible coating on or before ultraviolet treatment on postharvest longan fruits. The treated longan fruits were examined for weight loss, respiration rate, surface color changes, enzymatic activities (PPO, POD, and PAL), and total phenolic contents throughout the 7 storage days at ambient temperature. In addition, coat homogeneity was examined and cell structure of longan flesh at the end of storage was observed. The results showed that when UV was applied before coating (i.e., chitosan or carrageenan), it had relatively lower PPO and PAL activities and retained higher TPC in longan pericarp. However, the changes in enzymatic activities did not affect the surface lightness and browning index as they were more influenced by the type of coating, in which combination treatments with carrageenan showed higher surface lightness and lower browning index compared to treatment combinations containing chitosan. However, when UV treatment preceded coating, the combinations of UV plus chitosan coating produced lower PPO and PAL activities and retained better cell structure with less damage than the combinations of UV plus carrageenan coating. UV plus carrageenan coating showed relatively higher weight loss and respiration rate, with cell structure exhibiting bigger intercellular spaces at the end of storage. Therefore, application of UV treatment followed by chitosan coating was found to be the best treatment combination for controlling enzymatic activities and reducing senescence rate of longan fruits.
Collapse
|
27
|
Traffano-Schiffo M, Tylewicz U, Castro-Giraldez M, Fito P, Ragni L, Dalla Rosa M. Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
28
|
Repetitive pulsed light treatment at certain interval on fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour). INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.05.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
29
|
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.
Collapse
|
30
|
Abstract
The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.
Collapse
|
31
|
Ramirez M, Timón M, Petrón M, Andrés A. Effect of Chitosan, Pectin and Sodium Caseinate Edible Coatings on Shelf Life of Fresh-Cut P
runus persica
var. Nectarine. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12519] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M.E. Ramirez
- Food Technology Department; School of Agricultural Engineering; University of Extremadura; Badajoz 06071 Spain
| | - M.L. Timón
- Food Technology Department; School of Agricultural Engineering; University of Extremadura; Badajoz 06071 Spain
| | - M.J. Petrón
- Food Technology Department; School of Agricultural Engineering; University of Extremadura; Badajoz 06071 Spain
| | - A.I. Andrés
- Food Technology Department; School of Agricultural Engineering; University of Extremadura; Badajoz 06071 Spain
| |
Collapse
|
32
|
Enhancement of Quality and Stability of Dried Papaya by Pectin-Based Coatings as Air-Drying Pretreatment. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1483-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
33
|
Alvarez MV, Ortega-Ramirez LA, Gutierrez-Pacheco MM, Bernal-Mercado AT, Rodriguez-Garcia I, Gonzalez-Aguilar GA, Ponce A, Moreira MDR, Roura SI, Ayala-Zavala JF. Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents. Front Microbiol 2014; 5:699. [PMID: 25566215 PMCID: PMC4269197 DOI: 10.3389/fmicb.2014.00699] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Accepted: 11/25/2014] [Indexed: 11/13/2022] Open
Abstract
Edible films can be used as carriers for antimicrobial compounds to assure food safety and quality; in addition, pathogenesis of food bacteria is related to a cell to cell communication mechanism called quorum sensing (QS). Oregano essential oil (OEO) has proved to be useful as food antimicrobial; however, its food applications can be compromised by the volatile character of its active constituents. Therefore, formulation of edible films containing OEO can be an alternative to improve its food usages. QS inhibitory activity of OEO and pectin-OEO films was evaluated using Chromobacterium violaceum as bacterial model. Additionally, antibacterial activity was tested against Escherichia coli O157:H7, Salmonella Choleraesuis, Staphylococcus aureus, and Listeria monocytogenes. OEO was effective to inhibit bacterial growth at MIC of 0.24 mg/mL for all tested bacteria and MBC of 0.24, 0.24, 0.48, and 0.24 mg/mL against E. coli O157:H7, S. Choleraesuis, S. aureus, and L. monocytogenes, respectively. Pectin-films incorporated with 36.1 and 25.9 mg/mL of OEO showed inhibition diameters of 16.3 and 15.2 mm for E. coli O157:H7; 18.1 and 24.2 mm for S. Choleraesuis; 20.8 and 20.3 mm for S. aureus; 21.3 and 19.3 mm for L. monocytogenes, respectively. Pectin-OEO film (15.7 mg/mL) was effective against E. coli O157:H7 (9.3 mm), S. aureus (9.7 mm), and L. monocytogenes (9.2 mm), but not for S. Choleraesuis. All concentrations of OEO (0.0156, 0.0312, 0.0625 and 0.125 mg/mL) and pectin-OEO films (15.7, 25.9 and 36.1 mg/mL) showed a significant anti-QS activity expressed as inhibition of violacein production by C. violaceum. Additionally, the application of pectin-OEO films was effective reducing total coliforms, yeast, and molds of shrimp and cucumber slices stored at 4°C during 15 d. These results demonstrated the potential of pectin films enriched with OEO as food related microorganisms and QS inhibitors.
Collapse
Affiliation(s)
- Maria V. Alvarez
- Consejo Nacional de Investigaciones Científicas y Técnicas - Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del PlataMar del Plata, Argentina
| | - Luis A. Ortega-Ramirez
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - M. Melissa Gutierrez-Pacheco
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - A. Thalia Bernal-Mercado
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - Isela Rodriguez-Garcia
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - Gustavo A. Gonzalez-Aguilar
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - Alejandra Ponce
- Consejo Nacional de Investigaciones Científicas y Técnicas - Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del PlataMar del Plata, Argentina
| | - Maria del R. Moreira
- Consejo Nacional de Investigaciones Científicas y Técnicas - Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del PlataMar del Plata, Argentina
| | - Sara I. Roura
- Consejo Nacional de Investigaciones Científicas y Técnicas - Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del PlataMar del Plata, Argentina
| | - J. Fernando Ayala-Zavala
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| |
Collapse
|
34
|
Effect of Selected Pretreatments on Impregnation of Curcuminoids and Their Influence on Physico-chemical Properties of Raw Banana Slices. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1312-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
35
|
Udomkun P, Mahayothee B, Nagle M, Müller J. Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12408] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Patchimaporn Udomkun
- Institute of Agricultural Engineering, Tropics and Subtropics Group; Universität Hohenheim (440e); Stuttgart 70599 Germany
| | - Busarakorn Mahayothee
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Marcus Nagle
- Institute of Agricultural Engineering, Tropics and Subtropics Group; Universität Hohenheim (440e); Stuttgart 70599 Germany
| | - Joachim Müller
- Institute of Agricultural Engineering, Tropics and Subtropics Group; Universität Hohenheim (440e); Stuttgart 70599 Germany
| |
Collapse
|
36
|
Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1134-4] [Citation(s) in RCA: 110] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|