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Zare‐Bavani MR, Rahmati‐Joneidabad M, Jooyandeh H. Gum tragacanth, a novel edible coating, maintains biochemical quality, antioxidant capacity, and storage life in bell pepper fruits. Food Sci Nutr 2024; 12:3935-3948. [PMID: 38873491 PMCID: PMC11167171 DOI: 10.1002/fsn3.4052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/20/2024] [Accepted: 02/14/2024] [Indexed: 06/15/2024] Open
Abstract
Bell pepper fruits (Capsicum annuum L.) are prone to both physiological and pathological deterioration following harvest, primarily due to their high metabolic activity and water content. The storage of bell peppers presents several challenges, including weight loss, softening, alterations in fruit metabolites and color, increased decay, and a decline in marketability. The application of edible coatings (ECs) is one of the environmentally friendly technologies that improves many post-harvest quantitative and qualitative characteristics of products. This research investigated the impact of different levels of gum tragacanth (GT) coating (0, 0.25, 0.5, 1, and 2%) on the physiological and biochemical traits of stored bell pepper fruits (BPFs) (8 ± 1°C, 90-95% RH) for 28 days. The results showed the positive effect of coating treatments with higher concentrations of GT, up to 1%. Increasing the concentration of GT to 2% decreased the marketability and quality characteristics of fruits compared to 1% GT. After storage, the physiological weight loss of the fruits treated with 1% GT (10.46%) was lower than that of the uncoated fruits (18.92%). Furthermore, the coated fruits (1% GT) had more firmness, total phenol content, ascorbic acid, and titratable acidity content than uncoated fruits during storage. At the end of storage, the coated BPFs with 1% GT showed higher SOD (97.02 U g-1), CAT (24.38 U g-1) and POD (0.11 U g-1) activities and antioxidant capacity (81.74%) as compared to other treatments. Total soluble solids, total carbohydrates, total carotenoids, pH, malondialdehyde, and electrolyte leakage content increased in coated fruit during storage but were significantly lower than in uncoated fruits. Moreover, the samples coated with GT (1%) maintained good marketability (about 75%), while the marketability of the control (about 40%) was unacceptable. The study shows that GT (1%) coating can be a promising novel treatment option for increasing the storage quality of BPFs.
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Affiliation(s)
- Mohammad Reza Zare‐Bavani
- Department of Horticultural Science, Faculty of AgricultureAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Mostafa Rahmati‐Joneidabad
- Department of Horticultural Science, Faculty of AgricultureAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Hossein Jooyandeh
- Department of Food Science, Faculty of Animal and Food ScienceAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
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Kumari SVG, Pakshirajan K, Pugazhenthi G. Development and characterization of active poly (3-hydroxybutyrate) based composites with grapeseed oil and MgO nanoparticles for shelf-life extension of white button mushrooms (Agaricus bisporus). Int J Biol Macromol 2024; 260:129521. [PMID: 38246453 DOI: 10.1016/j.ijbiomac.2024.129521] [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: 11/04/2023] [Revised: 12/30/2023] [Accepted: 01/13/2024] [Indexed: 01/23/2024]
Abstract
Poly (3-hydroxybutyrate) (PHB) is undoubtedly a potential substitute for petroleum-based non-biodegradable food packaging materials due to its renewability, high crystallinity, biocompatibility, and biodegradability. Nonetheless, PHB exhibits certain shortcomings, including low flexibility, moderate gas barrier properties, and negligible antimicrobial and antioxidant activities, which limit its direct application in food packaging. Loading essential oils can increase flexibility and induce antimicrobial and antioxidant activities in biopolymers but at the cost of reduced tensile strength. In contrast, nanofiller reinforcement can increase the tensile strength and barrier properties of such biopolymers. Therefore, to harness the synergistic effects of essential oil and nanofiller, PHB-based films incorporated with 5 wt% grapeseed oil (GS) and varying concentrations (0.1-1 wt%) of MgO nanoparticles (MgO NPs) were prepared in this study following simple sonication-assisted solution casting technique. Physicochemical, tensile, microstructural, optical, barrier, antimicrobial, and antioxidant properties were then evaluated for the prepared composite films. FESEM analysis of the PHB-based films with 5 wt% GS and 0.7 wt% MgO NPs (PHB/5GS/0.7MgO) confirmed its compact morphology without any aggregates, pores, or phase separation. In comparison with pristine PHB, the PHB/5GS/0.7MgO films demonstrated higher tensile strength (by 1.4-fold) and flexibility (by 30-fold), along with 79 and 90 % reduction in water vapor and oxygen transmission, respectively. In addition, PHB/5GS/0.7MgO showed good UV-blocking properties, 65.25 ± 0.98 % antioxidant activity, and completely inhibited the growth of Staphylococcus aureus and Escherichia coli. Moreover, PHB/5GS/0.7MgO films proved beneficial effects in terms of extending the shelf-life of white button mushrooms up to 6 days at ambient room conditions.
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Affiliation(s)
- Satti Venu Gopala Kumari
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India
| | - Kannan Pakshirajan
- Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India
| | - G Pugazhenthi
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India; Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India.
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3
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Jiang X, Feng L, Han J, Li L, Wang J, Liu H, Kitazawa H, Wang X. Preparation of hydroxypropyl methylcellulose/pueraria-based modified atmosphere film and its influence on delaying the senescent process of postharvest Agaricus bisporus. Int J Biol Macromol 2024; 261:129611. [PMID: 38266840 DOI: 10.1016/j.ijbiomac.2024.129611] [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: 07/07/2023] [Revised: 12/22/2023] [Accepted: 01/17/2024] [Indexed: 01/26/2024]
Abstract
Based on the key factor of spontaneous modified atmosphere packaging (MAP)-gas permeability, a spontaneous MAP film was created for the preservation of Agaricus bisporus by delaying the senescence of white mushrooms. Compared with other mixed films, hydroxypropyl methylcellulose (HPMC)/pueraria (P)-2 showed better mechanical properties, barrier properties and thermal stability energy. Applying the HPMC/P-2 film for preserving white mushrooms can spontaneously adjust the internal gas environment. Moreover, the O2 concentration in the package remained stable at 1-2 %, and the CO2 concentration was between 8 % and 14 %. The film can effectively reduce the respiration rate of white mushrooms, inhibit enzymatic browning, maintain their good color and texture, and delay their aging. In conclusion, the HPMC/P-2 film can be used not only for fruit and vegetables preservation but also provide theoretical basis for sustainable food packaging.
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Affiliation(s)
- Xin Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Lei Feng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Jiali Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Ling Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China.
| | - Jia Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Haipeng Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Hiroaki Kitazawa
- Department of Food and Nutrition, Japan Women's University, Tokyo 112-8681, Japan
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
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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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Borges MM, Simões AS, Miranda C, Sales H, Pontes R, Nunes J. Microbiological Assessment of White Button Mushrooms with an Edible Film Coating. Foods 2023; 12:3061. [PMID: 37628059 PMCID: PMC10515315 DOI: 10.3390/foods12163061] [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: 06/30/2023] [Revised: 08/02/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
The development of edible coatings incorporating bioextracts from mushrooms native to Portuguese forests aims to enhance the value of the endogenous forest and mycological resources by harnessing their potential as a source of antimicrobial and antioxidant compounds. Edible coatings represent an important pathway to decreasing food waste and contributing to implementing a circular bioeconomy. The coating should result in product valorization through improved preservation/conservation, increased shelf life, as well as enhancement of its antioxidant and enzymatic properties. To evaluate the effectiveness of an edible coating on fungal food matrices, a 14-day shelf-life study was conducted, wherein both coated and untreated mushrooms were examined under controlled storage temperatures of 4 °C and 9.3 °C. Agaricus bisporus was chosen as the food matrix for its bioeconomy significance, and Pleurotus eryngii was selected for the preparation of the food-based coating due to its profile of bioactive compounds. Microbiological analysis and physicochemical monitoring were conducted on the food matrices and the coating. Coated mushrooms had less mass loss and color change, and had better texture after 14 days. Microbiological analysis revealed that the coating had no antimicrobial activity. Overall, the coating improved the shelf life of the coated mushrooms but had less effect on the microbial community.
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Affiliation(s)
- Margarida Machado Borges
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal; (A.S.S.); (C.M.); (H.S.); (R.P.); (J.N.)
| | - Ana Sofia Simões
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal; (A.S.S.); (C.M.); (H.S.); (R.P.); (J.N.)
| | - Carla Miranda
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal; (A.S.S.); (C.M.); (H.S.); (R.P.); (J.N.)
| | - Hélia Sales
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal; (A.S.S.); (C.M.); (H.S.); (R.P.); (J.N.)
| | - Rita Pontes
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal; (A.S.S.); (C.M.); (H.S.); (R.P.); (J.N.)
| | - João Nunes
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal; (A.S.S.); (C.M.); (H.S.); (R.P.); (J.N.)
- BLC3 Evolution Lda, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal
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Shakil M, Islam S, Yasmin S, Hossain Sarker MS, Noor F. Effectiveness of aloe vera gel coating and paraffin wax-coated paperboard packaging on post-harvest quality of hog plum ( Spondius mangifera L.). Heliyon 2023; 9:e17738. [PMID: 37449160 PMCID: PMC10336513 DOI: 10.1016/j.heliyon.2023.e17738] [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: 04/08/2022] [Revised: 06/20/2023] [Accepted: 06/27/2023] [Indexed: 07/18/2023] Open
Abstract
In this research work, hog plum (Spondius mangifera L.) was treated with Aloe vera gel (AVG) coating and paraffin wax-coated box (PWB) packaging and stored at ambient condition (25 ± 3 °C and 80-85% relative humidity) for 12 d to evaluate their impact on postharvest quality and storability. The physicochemical properties, microbiological analysis, and decay evaluation were analyzed throughout the storage period. The AVG and PWB coating treatments both demonstrated a significant effect on the quality of fruits during storage. The results showed that fruits with AVG coating and PWB packaging exhibited lower decay rates, weight loss, color difference, total microbial population, total soluble solids, titratable acidity, and higher fruit firmness and pH than uncoated (control) fruits. The AVG coating was the most effective treatment, followed by the PWB packaging treatment. Our findings show that the AVG coating and PWB packaging treatment can be a promising solution for preserving the quality of hog plums and also helps in increasing the lifetime of hog plums during storage.
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Affiliation(s)
- Md Shakil
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh
| | - Sariful Islam
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh
| | - Sabina Yasmin
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh
| | - Md Sazzat Hossain Sarker
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh
| | - Fatehatun Noor
- Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh
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Boamah PO, Afoakwah NA, Onumah J, Osei ED, Mahunu GK. Physicochemical Properties, Biological Properties and Applications of Gum Tragacanth-A Review. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
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Ali S, Zahid N, Nawaz A, Naz S, Ejaz S, Ullah S, Siddiq B. Tragacanth gum coating suppresses the disassembly of cell wall polysaccharides and delays softening of harvested mango (Mangifera indica L.) fruit. Int J Biol Macromol 2022; 222:521-532. [DOI: 10.1016/j.ijbiomac.2022.09.159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/05/2022]
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Al-Hilifi SA, Al-Ali RM, Al-Ibresam OT, Kumar N, Paidari S, Trajkovska Petkoska A, Agarwal V. Physicochemical, Morphological, and Functional Characterization of Edible Anthocyanin-Enriched Aloevera Coatings on Fresh Figs ( Ficus carica L.). Gels 2022; 8:gels8100645. [PMID: 36286146 PMCID: PMC9601845 DOI: 10.3390/gels8100645] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/16/2022] Open
Abstract
In the present investigation, Aloe vera gel (AVG)-based edible coatings enriched with anthocyanin were prepared. We investigated the effect of different formulations of aloe-vera-based edible coatings, such as neat AVG (T1), AVG with glycerol (T2), Aloe vera with 0.2% anthocyanin + glycerol (T3), and AVG with 0.5% anthocyanin + glycerol (T4), on the postharvest quality of fig (Ficus carica L.) fruits under refrigerated conditions (4 °C) for up to 12 days of storage with 2-day examination intervals. The results of the present study revealed that the T4 treatment was the most effective for reducing the weight loss in fig fruits throughout the storage period (~4%), followed by T3, T2, and T1. The minimum weight loss after 12 days of storage (3.76%) was recorded for the T4 treatment, followed by T3 (4.34%), which was significantly higher than that of uncoated fruit (~11%). The best quality attributes, such as the total soluble solids (TSS), titratable acidity (TA), and pH, were also demonstrated by the T3 and T4 treatments. The T4 coating caused a marginal change of 0.16 in the fruit titratable acidity, compared to the change of 0.33 in the untreated fruit control after 12 days of storage at 4 °C. Similarly, the total soluble solids in the T4-coated fruits increased marginally (0.43 °Brix) compared to the uncoated control fruits (>2 °Brix) after 12 days of storage at 4 °C. The results revealed that the incorporation of anthocyanin content into AVG is a promising technology for the development of active edible coatings to extend the shelf life of fig fruits.
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Affiliation(s)
- Sawsan Ali Al-Hilifi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
- Correspondence:
| | - Rawdah Mahmood Al-Ali
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
| | - Orass T. Al-Ibresam
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat 131028, India
| | - Saeed Paidari
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
| | - Anka Trajkovska Petkoska
- Faculty of Technology and Technical Social Sciences, St. Kliment Ohridski University-Bitola, Dimitar Vlahov, 1400 Veles, North Macedonia
| | - Vipul Agarwal
- Cluster for Advanced Macromolecular Design (CAMD), School of Chemical Engineering, University of New South Wales, Sydney, NSW 2052, Australia
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Šuput D, Filipović V, Lončar B, Nićetin M, Knežević V, Lazarević J, Plavšić D, Popović S, Hromiš N. Influence of biopolymer coatings on the storage stability of osmotically dehydrated mushrooms. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr49-35821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product - burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression.
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11
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Šuput D, Filipović V, Lončar B, Nićetin M, Knežević V, Lazarević J, Plavšić D, Popović S, Hromiš N. Influence of biopolymer coatings on the storage stability of osmotically dehydrated mushrooms. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr0-35821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product-burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression.
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Valizadeh M, Behnamian M, Dezhsetan S, Karimirad R. Controlled release of turmeric oil from chitosan nanoparticles extends shelf life of Agaricus bisporus and preserves its postharvest quality. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101401] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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13
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Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application. COATINGS 2021. [DOI: 10.3390/coatings11111393] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenolic compounds enriched plant extracts in edible films and coatings contribute to preventing food spoilage/deterioration and the extension of shelf life. This review is focused on edible films and coatings based on gums and starch. Special attention is given to bioactive edible films and coatings incorporating plant extracts enriched in phenolic compounds.
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Abdel Aziz MS, Salama HE. Developing multifunctional edible coatings based on alginate for active food packaging. Int J Biol Macromol 2021; 190:837-844. [PMID: 34517032 DOI: 10.1016/j.ijbiomac.2021.09.031] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/25/2021] [Accepted: 09/06/2021] [Indexed: 10/20/2022]
Abstract
The applications of edible coatings stemmed exclusively from alginate in food packaging are restricted due to their inherent deficient antimicrobial, barrier, and UV-barrier properties. In this work, we aimed to design smart alginate-based coatings for active food packaging through the addition of both aloe vera (AV) and garlic oil (GO). The interactions between the film components were verified by FTIR and XRD. Thermal and mechanical properties were improved by the presence of AV and GO. The presence of AV and GO did not significantly influence the transparency of alginate films. The films exhibited a significant UV-shielding to all UV regions. Water vapor permeability was significantly (p < 0.05) reduced either through the incorporation of AV or GO. The antimicrobial properties of the prepared films were considerably improved by the presence of AV and GO. The shelf-life of tomatoes (Solanum lycopersicum L.) was extended when coated with the alginate film incorporated with AV and GO. Owing to the outstanding UV-shielding, mechanical, thermal, and antimicrobial properties, the alginate/AV/GO active coatings could potentially be implemented in the food packaging industry.
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Affiliation(s)
| | - Hend E Salama
- Chemistry Department, Faculty of Science, Cairo University, Giza 12613, Egypt
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15
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16
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Effects of Hydrogen Sulfide on the Quality Deterioration of Button Mushrooms and the Interaction with Ethylene. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02702-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Cavusoglu S, Uzun Y, Yilmaz N, Ercisli S, Eren E, Ekiert H, Elansary HO, Szopa A. Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus bisporus) with Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating. J Fungi (Basel) 2021; 7:jof7080614. [PMID: 34436153 PMCID: PMC8397041 DOI: 10.3390/jof7080614] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/24/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.
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Affiliation(s)
- Seyda Cavusoglu
- Department of Horticulture, Faculty of Agriculture, Van Yuzuncu Yil University, Van 65080, Turkey; (S.C.); (N.Y.)
| | - Yusuf Uzun
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Van Yüzüncü Yıl University, Van 65080, Turkey;
| | - Nurettin Yilmaz
- Department of Horticulture, Faculty of Agriculture, Van Yuzuncu Yil University, Van 65080, Turkey; (S.C.); (N.Y.)
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
- Correspondence: ; Tel.: +90-442-231-2599
| | - Erkan Eren
- Bergama Technical and Business College, Mushroom Programme, Ege University, Izmir 35700, Turkey;
| | - Halina Ekiert
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Medical College, Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland; (H.E.); (A.S.)
| | - Hosam O. Elansary
- Plant Production Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Agnieszka Szopa
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Medical College, Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland; (H.E.); (A.S.)
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18
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Moghadam MA, Mohammadi R, Sadeghi E, Mohammadifar MA, Nejatian M, Fallah M, Rouhi M. Preparation and characterization of poly(vinyl alcohol)/gum tragacanth/cellulose nanocomposite film. J Appl Polym Sci 2021. [DOI: 10.1002/app.50672] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Majid Alizadeh Moghadam
- Student Research Committee, Department of Food Science and Technology School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences Kermanshah Iran
| | - Reza Mohammadi
- Department of Food Science and Technology School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences Kermanshah Iran
| | - Ehsan Sadeghi
- Department of Food Science and Technology School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences Kermanshah Iran
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering National Food Institute, Technical University of Denmark Kongens Lyngby Denmark
| | - Mohammad Nejatian
- Department of Food Science and Technology School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences Kermanshah Iran
| | - Maryam Fallah
- Student Research Committee, Department of Food Science and Technology School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences Kermanshah Iran
| | - Milad Rouhi
- Department of Food Science and Technology School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences Kermanshah Iran
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19
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Hedayati S, Niakousari M, Seidi Damyeh M, Mazloomi SM, Babajafari S, Ansarifar E. Selection of appropriate hydrocolloid for eggless cakes containing chubak root extract using multiple criteria decision-making approach. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110914] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Oztürk M, Yakar E, Temizkan R, Aday MS. Effectiveness of different packaging films and trays on mushrooms (
Agaricus bisporus
) subjected to simulated transportation conditions at different vibration frequencies. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Mehmet Oztürk
- Provincial Directorate of Youth and Sports Republic of Turkey Ministry of Youth and Sports Canakkale Turkey
| | - Emin Yakar
- Department of Material Science and Engineering Faculty of Engineering Canakkale Onsekiz Mart University Canakkale Turkey
| | - Riza Temizkan
- Food Engineering Department Faculty of Engineering Canakkale Onsekiz Mart University Canakkale Turkey
| | - Mehmet Seckin Aday
- Food Engineering Department Faculty of Engineering Canakkale Onsekiz Mart University Canakkale Turkey
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21
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Hasan MU, Riaz R, Malik AU, Khan AS, Anwar R, Rehman RNU, Ali S. Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview. J Food Biochem 2021; 45:e13640. [PMID: 33533511 DOI: 10.1111/jfbc.13640] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 12/28/2020] [Accepted: 01/20/2021] [Indexed: 12/11/2022]
Abstract
Aloe vera (ALV) with its unique nutritional profile is being used for food, health, and nutraceutical industries globally. Due to its organic nature, ALV gel coating has created lot of interest for exploring its potential in extending the shelf and storage life of fresh produce. ALV gel coating plays imperative role in delaying fruit ripening by lowering ethylene biosynthesis, respiration rate, and internal metabolic activities associated with fruit softening, color development, enzymatic browning, and decay. ALV gel coating reduces the microbial spoilage due to its antifungal properties and maintains visual appearance, firmness, sugar: acid ratio, total antioxidants, and phenolic contents with conserved eating quality. ALV coated fruits and vegetables showed reduced weight loss, superoxide ion ( O 2 - ∙ ), hydrogen peroxide (H2 O2 ), ion leakage, and soluble solids content and exhibited higher acidity, anthocyanins, ascorbic acid, catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX) activities. It also delayed the enzymatic browning by inducing peroxidase (POD) activity during storage. Recent local studies also revealed that ALV gel coating markedly conserved higher consuming quality and extended storage period (>1.34-fold) of different fruits and vegetables. Overall, Aloe vera gel coating alone or in combination with other organic compounds has shown great potential as a food-safe and eco-friendly coating for maintaining the quality of fruits and vegetables over extended period and reducing postharvest losses in the supply chain. PRACTICAL APPLICATIONS: ALV gel is a plant-based natural coating of eco-friendly nature. The present review summarizes the updated information of ALV gel coating application, methods of extraction, combinations with other postharvest coatings, and its impact on quality of various fruits and vegetables. It also provides future insights for the development of commercially applicable ALV gel coating protocols through simulation studies. So, being a natural coating, ALV gel has tremendous potential to be used in fruit and vegetable industries around the globe.
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Affiliation(s)
- Mahmood Ul Hasan
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Rehan Riaz
- CAB International (Central and West Asia), Rawalpindi, Pakistan
| | - Aman Ullah Malik
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Ahmad Sattar Khan
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Raheel Anwar
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Rana Naveed Ur Rehman
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Sajid Ali
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
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22
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Criado P, Fraschini C, Shankar S, Salmieri S, Lacroix M. Influence of cellulose nanocrystals gellan gum-based coating on color and respiration rate of Agaricus bisporus mushrooms. J Food Sci 2021; 86:420-425. [PMID: 33438265 DOI: 10.1111/1750-3841.15580] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 11/17/2020] [Accepted: 11/30/2020] [Indexed: 01/31/2023]
Abstract
The edible coating has been used for covering fruits and vegetables, bringing surface protection, and extending product shelf-life. Due to the outstanding properties, nanomaterials have become a part of the packaging/coating new generation, demonstrating improvements in the barrier capacity of materials starting from construction products to the food industry. In the food industry, on the other hand, Agaricus bisporus mushrooms have a limited shelf-life from 1 to 3 days because of their high respiration rate and enzymatic browning. With the aim to reduce these two parameters and prevent rapid senescence, the objective of this study was to incorporate a natural source of nanomaterials (cellulose nanocrystals (CNCs) into a gellan gum-based coating and sprayed the surface of the mushrooms with the coating material. To evaluate the effect of CNCs, oxygen consumption, carbon dioxide production rate, and color change were recorded during the mushroom storage at 4 ± 1 °C. Results showed that all coatings were able to decrease total color change (ΔE) of mushrooms from 12 to 8 at day 10 when the coating was applied in all samples compared to control. In addition, significant differences were observed in the respiration rate when CNCs were added to the mushrooms. Oxygen consumption results exhibited a 44 mL O2 /kg · day production at day 5 with 20% CNCs compared to 269 mL O2 /kg · day observed in noncoated samples. This trend was similarly observed in the carbon dioxide production rate. PRACTICAL APPLICATION: With this research, it was remarkable to see the presence of CNCs in the coating solution reduced the respiration rate and increased the shelf-life of mushrooms. Similar applications can be industrially scaled-up to protect fruits and vegetables by CNCs-based coating or packaging materials. A variety of sustainable materials are available nowadays that serve as packaging matrix, and scientists are working on expanding the compatibility of these nanomaterials. In addition, it has been studied that CNCs enhance the degradation of polymers, an effort that many companies are making to reduce the environmental impact in their products.
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Affiliation(s)
- Paula Criado
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC), INRS Armand-Frappier, Health and Biotechnology Centre, University of Quebec, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada
| | - Carole Fraschini
- FPInnovations, 570 boulevard Saint Jean, Pointe-Claire, QC, H9R 3J9, Canada
| | - Shiv Shankar
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC), INRS Armand-Frappier, Health and Biotechnology Centre, University of Quebec, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada
| | - Stephane Salmieri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC), INRS Armand-Frappier, Health and Biotechnology Centre, University of Quebec, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC), INRS Armand-Frappier, Health and Biotechnology Centre, University of Quebec, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada
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23
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Asghari M, Karimi Zarchi AA, Taheri RA. Preparation and Characterization Nanocrystalline Cellulose as a Food Additive to Produce Healthy Biscuit Cream. STARCH-STARKE 2021. [DOI: 10.1002/star.202000033] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Mohsen Asghari
- Student Research Committee Baqiyatallah University of Medical Sciences Tehran 1435116471 Iran
| | - Ali Akbar Karimi Zarchi
- Nanobiotechnology Research Center Baqiyatallah University of Medical Sciences Tehran 1435116471 Iran
| | - Ramezan Ali Taheri
- Nanobiotechnology Research Center Baqiyatallah University of Medical Sciences Tehran 1435116471 Iran
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24
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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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25
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Zhao P, Ndayambaje JP, Liu X, Xia X. Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1858859] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ping Zhao
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China
| | - Jean Pierre Ndayambaje
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China
| | - Xiao Liu
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China
| | - Xingxing Xia
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China
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26
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Chen Y, Lv Z, Liu Z, Li X, Li C, Sossah FL, Song B, Li Y. Effect of different drying temperatures on the rehydration of the fruiting bodies of Yu Muer ( Auricularia cornea) and screening of browning inhibitors. Food Sci Nutr 2020; 8:6037-6046. [PMID: 33282256 PMCID: PMC7684618 DOI: 10.1002/fsn3.1891] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/06/2020] [Accepted: 08/30/2020] [Indexed: 12/23/2022] Open
Abstract
In this study, the color of the dry fruiting bodies, fresh weight (FW): dry weight (DW) ratio, amino acids, and total phenolics, which are of nutritional or commercial interest, were compared among different drying temperature treatments. The effect of rehydration methods and color protection reagents on the fruiting body color, polyphenol oxidase (PPO) activity, and browning inhibition rate were evaluated. The results showed that drying with hot air at 65℃ was quickest and resulted in a better color without compromising the FW:DW ratio and rehydration ratio of the fruiting bodies. Furthermore, some reactions that occurred under high temperatures increased the content of protein, amino acids, and total phenolics. Soaking after boiling was the most suitable rehydration method, leading to the lowest PPO activity (39.87 ± 1.35 U/g). All of the four analyzed color protection reagents could significantly inhibit the browning of Yu Muer fruiting bodies under room temperature water rehydration conditions, with a citric acid content of 6 g/L showing the best performance. These results provide technical support for the development of the Yu Muer industry and for promoting the commercial processing of Yu Muer fruiting bodies slices.
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Affiliation(s)
- Yanqi Chen
- Engineering Research Center of Edible and Medicinal Fungi, Ministry of EducationJilin Agricultural UniversityChangchunChina
| | - Zhiwen Lv
- College of Plant ProtectionJilin Agricultural UniversityChangchunChina
| | - Zhirun Liu
- College of Plant ProtectionJilin Agricultural UniversityChangchunChina
| | - Xiao Li
- Engineering Research Center of Edible and Medicinal Fungi, Ministry of EducationJilin Agricultural UniversityChangchunChina
| | - Changtian Li
- Engineering Research Center of Edible and Medicinal Fungi, Ministry of EducationJilin Agricultural UniversityChangchunChina
| | - Frederick Leo Sossah
- Engineering Research Center of Edible and Medicinal Fungi, Ministry of EducationJilin Agricultural UniversityChangchunChina
| | - Bing Song
- Engineering Research Center of Edible and Medicinal Fungi, Ministry of EducationJilin Agricultural UniversityChangchunChina
- Guizhou Key Laboratory of Edible fungi breedingGuizhou Academy of Agricultural SciencesGuiyangChina
| | - Yu Li
- Engineering Research Center of Edible and Medicinal Fungi, Ministry of EducationJilin Agricultural UniversityChangchunChina
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27
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Nejatian M, Abbasi S, Azarikia F. Gum Tragacanth: Structure, characteristics and applications in foods. Int J Biol Macromol 2020; 160:846-860. [DOI: 10.1016/j.ijbiomac.2020.05.214] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 05/21/2020] [Accepted: 05/25/2020] [Indexed: 12/19/2022]
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28
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Zhang P, Sun H, Fang T, Zhao Y, Duan Y, Lin Q. Effects of nitric oxide treatment on flavour compounds and antioxidant enzyme activities of button mushroom (Agaricus bisporus) during storage. FOOD QUALITY AND SAFETY 2020. [DOI: 10.1093/fqsafe/fyaa019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Button mushroom (Agaricus bisporus) is sold well for its unique flavour and nutritional benefits. However, the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture. In this study, the effects of nitric oxide (NO) application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated. The button mushrooms were immersed in the NO donor sodium nitroprusside (15 μmol/L) for 3 min and then stored under the condition of 4 °C, 90% relative humidity for 12 days. Results showed that the treated mushrooms have reduced weight loss rate, uniform white colour, and higher firmness during storage. Compared to the control, the ketones, alcohols, esters, and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend, except ester compounds which reached the peak value at 6 days of storage. In addition, NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom. These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.
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Affiliation(s)
- Peiyu Zhang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Haoyue Sun
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ting Fang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yaoyao Zhao
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuquan Duan
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qiong Lin
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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29
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Criado P, Fraschini C, Becher D, Mendonça Pereira FG, Salmieri S, Lacroix M. Modified cellulose nanocrystals (CNCs) loaded in gellan gum matrix enhance the preservation of
Agaricus bisporus
mushrooms. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14846] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Paula Criado
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre (CIC), INRS, Armand‐Frappier, Health and Biotechnology Centre INRS, University of Quebec Laval QC Canada
| | | | - Dorra Becher
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre (CIC), INRS, Armand‐Frappier, Health and Biotechnology Centre INRS, University of Quebec Laval QC Canada
| | - Francisco Guilherme Mendonça Pereira
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre (CIC), INRS, Armand‐Frappier, Health and Biotechnology Centre INRS, University of Quebec Laval QC Canada
| | - Stephane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre (CIC), INRS, Armand‐Frappier, Health and Biotechnology Centre INRS, University of Quebec Laval QC Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre (CIC), INRS, Armand‐Frappier, Health and Biotechnology Centre INRS, University of Quebec Laval QC Canada
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30
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Suhag R, Kumar N, Petkoska AT, Upadhyay A. Film formation and deposition methods of edible coating on food products: A review. Food Res Int 2020; 136:109582. [PMID: 32846613 DOI: 10.1016/j.foodres.2020.109582] [Citation(s) in RCA: 164] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 12/13/2022]
Abstract
The greatest challenge encountered by the food manufacturer is the loss of quality of food products during storage, which eventually adds to the waste. Edible packaging is known as a potential alternative to protecting food quality and improving shelf life by delaying microbial spoilage and providing moisture and gas barrier properties. Developments in edible packaging and technology have shown promising results in enhancing the shelf life of food products. In 2016, the edible packaging market was valued at $697 million and by 2023 is expected to hit $1097 million growing at a compound annual growth rate (CGAR) of 6.81% from 2017 to 2023 at global level. In global edible packaging markets specific industries including MonoSol LLC, Tate & Lyle Plc, WikiCell Designs Inc., JRF Technology LLC, Safetraces, Inc., BluWrap, Skipping Rocks Lab, Tipa Corp., Watson Inc., and Devro plc have played a key role. Edible packaging can be applied in two forms: (i) edible coating applied directly on the food product or (ii) preformed film wrapped around the food product. The aim of this study is to review different methods of film formation and edible coating depositions. Edible films can be produced using two methods, wet (casting) and dry (extrusion) processes; and methods such as dipping, spraying, fluidized-bed, and panning are used for deposition of edible coatings on the surface of food product. Casting and dipping methods for film formation and coating deposition, respectively, are easy to use and are preferred methods on a lab scale; whereas extrusion and spraying are preferred methods for film formation and coating deposition, respectively, on a commercial scale. This work can help researchers and industries to select an efficient and cost-effective method for the development of edible film/coating for specific application. Further study and evaluation of practical applications of methods of edible packaging should be carried out within the main purpose of keeping food safe with acceptable quality for extended period of time.
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Affiliation(s)
- Rajat Suhag
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India
| | - Nishant Kumar
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India.
| | - Anka Trajkovska Petkoska
- St. Kliment Ohridski University - Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov, 4000 Veles, The Former Yugolav Republic of Macedonia, Macedonia
| | - Ashutosh Upadhyay
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India
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31
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Hosseinifarahi M, Jamshidi E, Amiri S, Kamyab F, Radi M. Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid and Aloe veragel. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14647] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mehdi Hosseinifarahi
- Department of Horticultural Science Yasooj Branch Islamic Azad University Yasooj Iran
| | - Ehsan Jamshidi
- Department of Food Science Yasooj Branch Islamic Azad University Yasooj Iran
| | - Sedigheh Amiri
- Department of Food Science Yasooj Branch Islamic Azad University Yasooj Iran
| | - Freshteh Kamyab
- Department of Horticultural Science Rafsanjan Branch Islamic Azad University Rafsanjan Iran
| | - Mohsen Radi
- Department of Food Science Yasooj Branch Islamic Azad University Yasooj Iran
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32
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Films of Chitosan and Aloe vera for Maintaining the Viability and Antifungal Activity of Lactobacillus paracasei TEP6. COATINGS 2020. [DOI: 10.3390/coatings10030259] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present study aimed to evaluate the effect of Aloe vera addition on the viability and antifungal activity of TEP6 (Lactobacillus paracasei) bacteria immobilized on chitosan films for 28 days. Different chitosan and A. vera proportions and carbon sources at several pH values were tested as formulations for supporting the microorganism. Bacterial viability was maintained in freshly made films, with values of 10.4, 10.8 and 10.9 log CFU·g−1 for the formulations containing 70% (T11), 100% (T8) and 100% (T16) of A. vera, respectively. The same formulations (T8, T11 and T16) maintained bacterial viability for 14 days of film storage with a loss to values of 9.5 log CFU·g−1. By applying a quarter fraction 25–2 experimental design with an array of five factors, the factors with the greatest influence on viability and antifungal activity were determined. The optimal conditions for viability were the formulation with 100% A. vera, pH 4.5 and 0.1 M glucose. The antifungal activity of fresh films was influenced by the formulation with 10 g·L−1 glycerol and 100% A. vera, showing a 60% inhibition of fungal (Colletotrichum gloeosporioides) growth. The films developed in this study may have the potential to be used as coatings on vegetal products susceptible to attack by Colletotrichum gloesporioides.
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33
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Lin X, Sun DW. Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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34
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Alamatian S, Mohebbi M, Varidi M, Momen Nezhad M. Modeling of osmotic treatment of ostrich meat coated by tragacanth and salep. Meat Sci 2019; 156:231-239. [PMID: 31234096 DOI: 10.1016/j.meatsci.2019.05.031] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 04/15/2019] [Accepted: 05/29/2019] [Indexed: 11/28/2022]
Abstract
This study involved coating of ostrich meat pieces (30 × 30 × 20 mm) with tragacanth gum (0.25%, 0.5%, and 1%) and salep gum (1%, 2%, and 3%) before osmotic treatment with salt solution (5, 15, and 27%) with the immersing duration of 1, 2, 4, 12, and 24 h to accelerate the transfer of moisture and minimize solid gain. This study also involved the investigation of the efficiency of the Peleg's model, Azuara's model, and diffusion equation in modeling water gain/loss and solid gain in meat pieces. Water gain/loss and solid gain were significantly affected by osmotic and coating concentrations during osmotic treatment. The Peleg's model had the best efficiency in the prediction of water loss at 5% and 27% concentrations and solid gain at 27% concentration. Diffusion model showed a favorable performance in the prediction of water loss and solid gain at 27% and 15% concentrations, respectively. It can be concluded that coating pre-treatment could control solid gain and facilitate water loss/gain.
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Affiliation(s)
- Samaneh Alamatian
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, P.O. Box 91775-1163, Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, P.O. Box 91775-1163, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, P.O. Box 91775-1163, Iran.
| | - Mehdi Momen Nezhad
- Department of Medical Physics, Mashhad University of Medical Sciences, Mashhad, P.O. Box 91779-48564, Iran.
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35
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Shyu YS, Chen GW, Chiang SC, Sung WC. Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples. Molecules 2019; 24:molecules24102008. [PMID: 31130642 PMCID: PMC6572066 DOI: 10.3390/molecules24102008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 05/18/2019] [Accepted: 05/23/2019] [Indexed: 11/16/2022] Open
Abstract
The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (Malus pumila Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease (p < 0.05) in the L* value of cube color of cut apples. Fish gelatin-chitosan coatings mitigated the L* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin-chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin-chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.
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Affiliation(s)
- Yung-Shin Shyu
- Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, No.1, Songhe Rd., Xiaogang Dist., Kaohsiung City 81271, Taiwan.
| | - Guan-Wen Chen
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
| | - Shao-Ching Chiang
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 20224, Taiwan.
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Nazarzadeh Zare E, Makvandi P, Tay FR. Recent progress in the industrial and biomedical applications of tragacanth gum: A review. Carbohydr Polym 2019; 212:450-467. [PMID: 30832879 DOI: 10.1016/j.carbpol.2019.02.076] [Citation(s) in RCA: 107] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 02/20/2019] [Accepted: 02/20/2019] [Indexed: 02/08/2023]
Abstract
Natural polymers have distinct advantages over synthetic polymers because of their abundance, biocompatibility, and biodegradability. Tragacanth gum, an anionic polysaccharide, is a natural polymer which is derived from renewable sources. As a biomaterial, tragacanth gum has been used in industrial settings such as food packaging and water treatment, as well as in the biomedical field as drug carriers and for wound healing purposes. The present review provides an overview on the state-of-the-art in the field of tragacanth gum applications. The structure, properties, cytotoxicity, and degradability as well as the recent advances in industrial and biomedical applications of tragacanth gum are reviewed to offer a backdrop for future research.
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Affiliation(s)
| | - Pooyan Makvandi
- Institute for Polymers, Composites and Biomaterials (IPCB), National Research Council (CNR), Naples, Italy; Department of Medical Nanotechnology, Faculty of Advanced Technology in Medicine, Iran University of Medical Sciences, Tehran, Iran.
| | - Franklin R Tay
- Department of Endodontics, The Dental College of Georgia, Augusta University, Augusta, GA, USA.
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37
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Aloe vera gel treatment delays postharvest browning of white button mushroom (Agaricus bisporus). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00040-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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38
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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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39
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Pourmolaie H, Khosrowshahi Asl A, Ahmadi M, Zomorodi S, Naghizadeh Raeisi S. The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening. J Food Saf 2018. [DOI: 10.1111/jfs.12529] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Hediyeh Pourmolaie
- Department of Food Science and Technology, Ayatollah Amoli branchIslamic Azad University Amol Iran
| | - Asghar Khosrowshahi Asl
- Department of Food Science and Technology, Shabester BranchIslamic Azad University Shabester Iran
| | - Mohammad Ahmadi
- Department of Food Science and Technology, Ayatollah Amoli branchIslamic Azad University Amol Iran
| | - Shahin Zomorodi
- Department of Engineering Research, West Azerbaijan Agricultural and Natural Resources Research Center, Agricultural ResearchEducation and Extension Organization (AREEO) Urmia Iran
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40
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Zhang K, Pu YY, Sun DW. Recent advances in quality preservation of postharvest mushrooms ( Agaricus bisporus ): A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.012] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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41
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Hedayati S, Mazaheri Tehrani M. Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake. Food Sci Nutr 2018; 6:1154-1161. [PMID: 29983980 PMCID: PMC6021699 DOI: 10.1002/fsn3.656] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 03/16/2018] [Accepted: 03/25/2018] [Indexed: 01/30/2023] Open
Abstract
The baking industry is interested in finding cost-effective and healthful alternatives for eggs. Therefore, in this study the effects of total replacement of egg by soymilk (SM) in combination with 0-6% soy lecithin (SL) on batter (density, microstructure, viscosity, and texture) and cakes (height, volume, density, texture, color parameters, and sensory attributes) were determined and compared with cakes manufactured with eggs. The results showed that all batters had shear thinning behavior and provided a good fit for the power law model. The egg-free cake in the absence of SL was downgraded because of high density and viscosity, small air bubbles, dark color, firm texture, low volume, and sensory scores. Inclusion of up to 4% SL to the SM was found to be significant in improving cake quality and led to cakes more similar to the control sample; however, higher levels of SL had negative effects on organoleptic properties of cakes.
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Affiliation(s)
- Sara Hedayati
- Department of Food Science and TechnologyFerdowsi University of Mashhad (FUM)MashhadIran
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42
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Farahmandfar R, Mohseni M, Asnaashari M. Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying. Food Sci Nutr 2017; 5:1057-1064. [PMID: 29188032 PMCID: PMC5694881 DOI: 10.1002/fsn3.489] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 03/26/2017] [Accepted: 04/17/2017] [Indexed: 11/06/2022] Open
Abstract
Due to early deterioration of banana in drying process, almond, quince seed, and tragacanth gums as edible coatings were determined. For this purpose, banana slices were coated in 0.7% solution of each gum and one group remained uncoated as the control. The samples were examined at specific times considering the weight loss, color analyzing (a*, b*, and L*) through the method computer vision, color difference index, browning index, and rehydration after the samples being dried. The results showed that the weight loss of the coated samples was significantly (p < .05) higher than the uncoated samples which can be due to the alteration or destruction of the cell membrane. The almond gum-coated samples had significantly a lower ultimate browning index and quince seed gum-coated samples showed the highest rehydration. So, the gums coating is an effective way to preserve the quality characteristics of the banana slices.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and Technology Sari Agricultural Sciences & Natural Resources University (SANRU) Sari Iran
| | - Maedeh Mohseni
- Department of Food Science and Technology Khazar Institute of Higher Education Mahmoudabad Iran
| | - Maryam Asnaashari
- Department of Food Science and Technology Sari Agricultural Sciences & Natural Resources University (SANRU) Sari Iran
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43
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Saha A, Tyagi S, Gupta RK, Tyagi YK. Natural gums of plant origin as edible coatings for food industry applications. Crit Rev Biotechnol 2017; 37:959-973. [DOI: 10.1080/07388551.2017.1286449] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Anuradha Saha
- University School of Basic and Applied Sciences, Guru Gobind Singh Indraprastha University, Dwarka, New Delhi, India
| | - Shvetambri Tyagi
- Bhaskarcharya College of Applied Sciences, University of Delhi, Delhi, India
| | - Rajinder K. Gupta
- University School of Biotechnology, Guru Gobind Singh Indraprastha University, Dwarka, New Delhi, India
| | - Yogesh K. Tyagi
- University School of Basic and Applied Sciences, Guru Gobind Singh Indraprastha University, Dwarka, New Delhi, India
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44
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Soltanizadeh N, Mousavinejad MS. The effects of Aloe vera (Aloe barbadensis) coating on the quality of shrimp during cold storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6647-54. [PMID: 26396412 PMCID: PMC4573173 DOI: 10.1007/s13197-015-1747-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2015] [Accepted: 01/21/2015] [Indexed: 11/24/2022]
Abstract
Green tiger shrimp (Penaeus semisulcatus) is an important aquaculture species worldwide. Its perishable nature, however, needs preservation methods to ensure its quality and shelf life. In this study, the effects of Aloe vera coating on the quality and shelf life of shrimps during cold storage were investigated. Shrimp samples were dipped in aqueous solutions containing 25%, 50%, 75%, and 100% Aloe vera gel before storage at 4 °C for 7 days. Drip loss, pH, TBA, TVB-N, and texture of both the control and treated shrimp samples were analyzed periodically. There were significant differences between coated shrimps and the control group in all parameters evaluated. Aloe vera at 75% and 100% concentrations was able to prevent lipid oxidation and drip loss properly; however, coatings containing 25% Aloe vera did not have the desired effects on these characteristics. Shrimps coated with higher concentrations of Aloe vera had better textural properties during cold storage. Results also indicated the positive effects of Aloe vera coating on the sensory quality of shrimp.
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Affiliation(s)
- Nafiseh Soltanizadeh
- />Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, IR 84156-83111 Iran
| | - Mohsen S. Mousavinejad
- />Department of Natural Resources, Isfahan University of Technology, Isfahan, IR 84156-83111 Iran
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45
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A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.051] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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46
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Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier image. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9245-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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Mahfoudhi N, Hamdi S. Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (P
runus avium
) Quality during Storage. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12369] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nesrine Mahfoudhi
- Food Preservation Laboratory; High Institute of Food Industry; 58 Street Alain Savary El Khadra City Tunis 1003 Tunisia
| | - Salem Hamdi
- Food Preservation Laboratory; High Institute of Food Industry; 58 Street Alain Savary El Khadra City Tunis 1003 Tunisia
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48
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Mahajan PV, Caleb OJ, Singh Z, Watkins CB, Geyer M. Postharvest treatments of fresh produce. PHILOSOPHICAL TRANSACTIONS. SERIES A, MATHEMATICAL, PHYSICAL, AND ENGINEERING SCIENCES 2014; 372:20130309. [PMID: 24797137 PMCID: PMC4006172 DOI: 10.1098/rsta.2013.0309] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Postharvest technologies have allowed horticultural industries to meet the global demands of local and large-scale production and intercontinental distribution of fresh produce that have high nutritional and sensory quality. Harvested products are metabolically active, undergoing ripening and senescence processes that must be controlled to prolong postharvest quality. Inadequate management of these processes can result in major losses in nutritional and quality attributes, outbreaks of foodborne pathogens and financial loss for all players along the supply chain, from growers to consumers. Optimal postharvest treatments for fresh produce seek to slow down physiological processes of senescence and maturation, reduce/inhibit development of physiological disorders and minimize the risk of microbial growth and contamination. In addition to basic postharvest technologies of temperature management, an array of others have been developed including various physical (heat, irradiation and edible coatings), chemical (antimicrobials, antioxidants and anti-browning) and gaseous treatments. This article examines the current status on postharvest treatments of fresh produce and emerging technologies, such as plasma and ozone, that can be used to maintain quality, reduce losses and waste of fresh produce. It also highlights further research needed to increase our understanding of the dynamic response of fresh produce to various postharvest treatments.
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Affiliation(s)
- P. V. Mahajan
- Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering (ATB), Potsdam, Germany
- Agro-polymer Engineering and Emerging Technologies, French National Institute for Agricultural Research (INRA), Montpellier, France
| | - O. J. Caleb
- Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Z. Singh
- Curtin Horticulture Research Laboratory, Department of Environment and Agriculture, School of Science and International Institute of Agri-Food Security (IIAFS), Curtin University, Perth, Western Australia 6845, Australia
| | - C. B. Watkins
- Department of Horticulture, Cornell University, Ithaca, NY 14853, USA
| | - M. Geyer
- Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering (ATB), Potsdam, Germany
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49
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Song HY, Jo WS, Song NB, Min SC, Song KB. Quality Change of Apple Slices Coated withAloe veraGel during Storage. J Food Sci 2013; 78:C817-22. [DOI: 10.1111/1750-3841.12141] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2012] [Accepted: 03/25/2013] [Indexed: 10/26/2022]
Affiliation(s)
- Hye-Yeon Song
- Dept. of Food Science and Technology; Chungnam Natl. Univ.; Daejeon; 305-764; Republic of Korea
| | - Wan-Shin Jo
- Dept. of Food Science and Technology; Chungnam Natl. Univ.; Daejeon; 305-764; Republic of Korea
| | - Nak-Bum Song
- Dept. of Food Science and Technology; Chungnam Natl. Univ.; Daejeon; 305-764; Republic of Korea
| | - Sea C. Min
- Dept. of Food Science and Technology; Seoul Women's Univ.; Seoul; 139-774; Republic of Korea
| | - Kyung Bin Song
- Dept. of Food Science and Technology; Chungnam Natl. Univ.; Daejeon; 305-764; Republic of Korea
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50
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Taghian Dinani S, Hamdami N, Shahedi M, Keramat J. Optimization of Carboxymethyl Cellulose and Calcium Chloride Dip-Coating on Mushroom Slices Prior to Hot Air Drying Using Response Surface Methodology. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12088] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Somayeh Taghian Dinani
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156-83111 Iran
| | - Nasser Hamdami
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156-83111 Iran
| | - Mohammad Shahedi
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156-83111 Iran
| | - Javad Keramat
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156-83111 Iran
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