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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.
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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.
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Bhat SA, Rizwan D, Mir SA, Wani SM, Masoodi FA. Advances in apple packaging: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1847-1859. [PMID: 37206415 PMCID: PMC10188779 DOI: 10.1007/s13197-022-05447-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 05/21/2023]
Abstract
Apple (Malus domestica) belongs to the family Rosaceae. It is one of the most commonly cultivated fruit in all temperate zones of the world and holds an equally important place in the global economy. Apple is a climacteric fruit and undergoes metabolic changes even after the harvest and thus prone to post-harvest losses. The packaging of apples plays an important role in extending the shelf life of the apples and also maintains the quality during distribution and transport. The prime role of packaging is to contain the food commodity and protect the enclosed product from external damage. But other functions such as traceability, convenience and temper evidence are of secondary importance. Different packaging techniques are employed for the packaging of apples which include both conventional (wooden boxes, corrugated fiber boxes, crates) and non-conventional packaging like modified atmosphere packaging (MAP), active packaging, edible coatings, etc.
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Affiliation(s)
- Saiqa Aziz Bhat
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - Danish Rizwan
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
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Rapoo SM, Budeli P, Thaoge ML. Recovery of Potential Starter Cultures and Probiotics from Fermented Sorghum (Ting) Slurries. Microorganisms 2023; 11:microorganisms11030715. [PMID: 36985287 PMCID: PMC10054160 DOI: 10.3390/microorganisms11030715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/20/2023] [Accepted: 03/01/2023] [Indexed: 03/12/2023] Open
Abstract
Fermented foods are thought to provide a source of probiotics that promote gut health. Consequently, isolation and characterization of fermented food strains and their applications in a controlled fermentation process or as probiotics present a new facet in this area of research. Therefore, the current study sought to identify dominant strains in sorghum-fermented foods (ting) and characterize their probiotic potential in vitro. Recovered isolates were identified as Lactobacillus helveticus, Lactobacillus amylolyticus, Lacticaseibacillus paracasei, Lacticaseibacillus paracasei subsp paracasei, Lactiplantibacillus plantarum, Levilactobacillus brevis, Loigolactobacillus coryniformis and Loigolactobacillus coryniformis subsp torquens based on the their 16S rRNA sequences. Increased biomass was noted in seven out of nine under a low pH of 3 and a high bile concentration of 2% in vitro. Bactericidal activities of isolated LABs presented varying degrees of resistance against selected pathogenic bacteria ranging between (1.57 to 41 mm), (10 to 41 mm), and (11.26 to 42 mm) for Salmonella typhimurium ATTC 14028, Staphylococcus aureus ATTC 6538 and Escherichia coli ATTC8739, respectively. Ampicillin, erythromycin, mupirocin, tetracycline and chloramphenicol were able to inhibit growth of all selected LABs. Thus, isolates recovered from ting partially satisfy the potential candidacy for probiotics by virtue of being more tolerant to acid and bile, antibacterial activity and antibiotic resistance.
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Guo Q, Qing Y, Qiang L, Du G, Shi K, Tang J, Yan X, Chen H, Yue Y, He Y, Yuan Y, Yue T. Improving microbiological and physicochemical properties of fresh-cut apples using carvacrol emulsions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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5
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Innovations in the development and application of edible coatings for fresh and minimally processed Apple. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109188] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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6
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Koşarsoy Ağçeli G. A new approach to nanocomposite carbohydrate polymer films: Levan and chia seed mucilage. Int J Biol Macromol 2022; 218:751-759. [PMID: 35905758 DOI: 10.1016/j.ijbiomac.2022.07.157] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/29/2022] [Accepted: 07/20/2022] [Indexed: 11/27/2022]
Abstract
Plastic pollution is increasing day by day and the search for new, environmentally friendly products continues. Herein, for the first time, different degrees of mucilage were obtained from chia seeds and the film-forming behavior of levan biopolymer with these mucilages was investigated. Glycerol and sorbitol were used as plasticizers in the film design. Films prepared with sorbitol were characterized physically, mechanically and morphologically. The antioxidant and antimicrobial effects of the films were examined. The films formed as nanocomposites of levan and chia seed mucilages obtained at different temperatures (25 °C, 55 °C and 80 °C) exhibited structurally and mechanically different properties. It was observed that the films obtained with chia mucilages and levan preserved their antibacterial properties but lost their antifungal properties. In addition, quorum sensing property of the mucilage obtained at 55 °C during the investigation of the antibacterial property was reported for the first time with this study. The levan-based chia seed mucilages films obtained have the potential to be used in industrial and medical fields, and the nature-friendly nature of these films is very important for our green world.
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Affiliation(s)
- Gözde Koşarsoy Ağçeli
- Hacettepe University, Faculty of Science, Department of Biology, 06800 Beytepe Campus, Ankara, Turkey.
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Peruvian Biopolymers (Sapote Gum, Tunta, and Potato Starches) as Suitable Coating Material to Extend the Shelf Life of Bananas. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02902-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Fan X. Chemical inhibition of polyphenol oxidase and cut surface browning of fresh-cut apples. Crit Rev Food Sci Nutr 2022; 63:8737-8751. [PMID: 35416745 DOI: 10.1080/10408398.2022.2061413] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Fresh-cut apples, which offer consumers health benefits and convenience, have become popular in recent years. One of the main challenges for processing fresh-cut apples is rapid development of cut surface browning, immediately after fruits are cut. Browning, a physiological response that impacts organoleptic properties and deters consumer purchase of fresh-cut fresh produce, is mainly a result of enzymatic reaction of phenolic compounds with oxygen catalyzed by polyphenol oxidase (PPO), a decapper enzyme. Many antibrowning agents have been developed and evaluated to inhibit PPO activities by using reducing agents (antioxidants), chelating agents, acidulants, etc. The present manuscript reviews the diverse characteristics of PPO (such as optimum pH and temperature, and molecular weight) in apples reported in the literature and the enzyme's latency, multiplicity and copper states in the active site. It also summarizes the latest development in the investigation and formulations of antibrowning compounds, and discusses future research needs. This review should stimulate further research to discover more effective, low cost, and natural antibrowning compounds to meet the demand of consumers as well as the food industry for clean label and long shelf-life of fresh-cut apples.
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Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, PA, USA
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9
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Essential oils as natural antimicrobials for application in edible coatings for minimally processed apple and melon: A review on antimicrobial activity and characteristics of food models. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100781] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Essential oils encapsulated by biopolymers as antimicrobials in fruits and vegetables: A review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101367] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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11
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Das S, Ghosh A, Mukherjee A. Nanoencapsulation-Based Edible Coating of Essential Oils as a Novel Green Strategy Against Fungal Spoilage, Mycotoxin Contamination, and Quality Deterioration of Stored Fruits: An Overview. Front Microbiol 2021; 12:768414. [PMID: 34899650 PMCID: PMC8663763 DOI: 10.3389/fmicb.2021.768414] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 10/27/2021] [Indexed: 11/30/2022] Open
Abstract
Currently, applications of essential oils for protection of postharvest fruits against fungal infestation and mycotoxin contamination are of immense interest and research hot spot in view of their natural origin and possibly being an alternative to hazardous synthetic preservatives. However, the practical applications of essential oils in broad-scale industrial sectors have some limitations due to their volatility, less solubility, hydrophobic nature, and easy oxidation in environmental conditions. Implementation of nanotechnology for efficient incorporation of essential oils into polymeric matrices is an emerging and novel strategy to extend its applicability by controlled release and to overcome its major limitations. Moreover, different nano-engineered structures (nanoemulsion, suspension, colloidal dispersion, and nanoparticles) developed by applying a variety of nanoencapsulation processes improved essential oil efficacy along with targeted delivery, maintaining the characteristics of food ingredients. Nanoemulsion-based edible coating of essential oils in fruits poses an innovative green alternative against fungal infestation and mycotoxin contamination. Encapsulation-based coating of essential oils also improves antifungal, antimycotoxigenic, and antioxidant properties, a prerequisite for long-term enhancement of fruit shelf life. Furthermore, emulsion-based coating of essential oil is also efficient in the protection of physicochemical characteristics, viz., firmness, titrable acidity, pH, weight loss, respiration rate, and total phenolic contents, along with maintenance of organoleptic attributes and nutritional qualities of stored fruits. Based on this scenario, the present article deals with the advancement in nanoencapsulation-based edible coating of essential oil with efficient utilization as a novel safe green preservative and develops a green insight into sustainable protection of fruits against fungal- and mycotoxin-mediated quality deterioration.
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Affiliation(s)
- Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, India
| | - Abhinanda Ghosh
- Department of Botany, Burdwan Raj College, Purba Bardhaman, India
| | - Arpan Mukherjee
- Institute of Environment and Sustainable Development, Banaras Hindu University, Varanasi, India
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12
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Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188510] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed on melon samples during storage. Results showed that the coating solution applied by the dipping method and at the highest concentration (10%), allowed to better maintain some quality characteristics of fresh-cut melon, thanks also to the better coating homogeneity and higher thickness observed through microstructural analysis.
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Szczepańska J, Skąpska S, Marszałek K. Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02611-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AbstractThe effect of high-pressure homogenization (HPH) at 100–200 MPa (with up to 5 passes) on the quality and storage stability of apple juice was investigated. The microbiological quality, polyphenol oxidase (PPO), peroxidase (POD), polygalacturonase (PG) and pectinmethylesterase (PME) activity, particle size distribution (PSD), apparent viscosity, turbidity, concentration of vitamin C, individual polyphenols and their total content (TPC), antioxidant activity, and colour of fresh, HPH-treated apple juice were all evaluated. The highest reduction in microorganisms (1.4 log) and oxidoreductase activity (~20%) was observed at 200 MPa, while hydrolases did not change significantly. HPH led to significant disintegration of the tissue and a decrease in viscosity. Vitamin C decreased by 62%, while TPC increased by 20% after HPH. Significant correlations were observed between antioxidant activity, TPC, and individual polyphenols. Chlorogenic, ferulic, and gallic acid were most stable at 200 MPa. The optimal shelf-life of the juice was estimated as 7 days.
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Suzuki AH, Oliveira LS, Franca AS. The Effect of Variations in Fresh-Cut Apple Composition on the Performance of Polyvinyl Chloride Active Films. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02578-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Huang H, Huang C, Yin C, Khan MR, Zhao H, Xu Y, Huang L, Zheng D, Qi M. Preparation and characterization of β-cyclodextrin-oregano essential oil microcapsule and its effect on storage behavior of purple yam. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4849-4857. [PMID: 32476141 DOI: 10.1002/jsfa.10545] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/06/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Natural plant essential oils have antimicrobial properties; however, essential oils are difficult to maintain in a system because of their volatile nature. First, we prepared microcapsules from β-cyclodextrin and oregano essential oil and characterized their properties. Second, the effect of microcapsules on the preservation of freshly cut purple yam was studied using an edible coating technique. Purple yams immersed in distilled water were used as control, and their characteristics were compared with yams coated with citric acid, citric acid + sodium alginate, and citric acid + sodium alginate + β-cyclodextrin-oregano essential oil microcapsules (CA-SA-MC) and stored at 4 °C for 5 days. RESULTS Microcapsules of oregano essential oil and β-cyclodextrin solution were successfully prepared via the inclusion method, with an optimal encapsulation efficiency of 55.14%. Scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis showed strong bonds between β-cyclodextrin and oregano essential oil. All edible coatings, particularly CA-SA-MC, significantly (P ≤ 0.05) maintained firmness, total soluble solids, ascorbic acid content, and anthocyanin content compared with control treatment. This treatment also prevented browning and extended the shelf life of purple yam. CONCLUSION Oregano essential oil can be successfully encapsulated into cyclodextrin microcapsules. It has a great impact on the shelf life extension of purple yam and could be successfully applied to other fresh produce. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Haohe Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chongxing Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Cheng Yin
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
- School of Mechanical Engineering, Jiangnan University, Wuxi, China
| | - Muhammad Ru Khan
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Hui Zhao
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yangfan Xu
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lijie Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Dantong Zheng
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Minghui Qi
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
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16
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Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples. COATINGS 2019. [DOI: 10.3390/coatings9090569] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of caseinate/chitosan blend on the shelf life of minimally processed apples was studied. In the first phase of the work, the effect of the biopolymer coating on the respiration rate of the minimally processed apples was studied as function of gas composition (5%, 10%, 21% of O2 with N2 as balance at 5 °C) and temperature (5 °C, 10 °C at 5% of O2 with N2 as balance). In the second phase, the shelf life of the packed product was studied during storage at 5 °C. The gas composition (O2%-CO2%) in the package headspace, relative humidity, pH, hardness, color and antioxidant capacity of the product were monitored after 0, 1, 4, 7, 11, and 14 days. The coating effectively reduced respiration rate of the product when oxygen was over 10%. In the presence of the coating, the reduction of oxygen did not affect the respiration rate. At 5% of O2, the respiration rate decreased by 50% by changing the temperature from 10 °C to 5 °C. Shelf life study showed that the chitosan—caseinate coating was able to preserve the mechanical properties and the antioxidant capacity of the product during storage by increasing the shelf life by 7 days to 11 days at 5 °C.
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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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Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. Application of edible coating with essential oil in food preservation. Crit Rev Food Sci Nutr 2018; 59:2467-2480. [DOI: 10.1080/10408398.2018.1456402] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
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19
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Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.051] [Citation(s) in RCA: 185] [Impact Index Per Article: 30.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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20
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Wilson MD, Stanley RA, Eyles A, Ross T. Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr 2017; 59:411-422. [DOI: 10.1080/10408398.2017.1375892] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Matthew Deas Wilson
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| | - Roger A Stanley
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
- Centre for Food Innovation, University of Tasmania, Launceston, Australia
| | - Alieta Eyles
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| | - Tom Ross
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
- Food Safety Centre, School of Land and Food, University of Tasmania, Hobart, Australia
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Ghidelli C, Pérez-Gago MB. Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr 2017; 58:662-679. [DOI: 10.1080/10408398.2016.1211087] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Christian Ghidelli
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
- R & D Department, Advanced Technologies Inspiralia, Madrid, Spain
| | - María B. Pérez-Gago
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
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Abstract
According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest losses. However, the repeated application of these treatments has led to important problems such as health and environmental issues associated with fungicide residues or waxes containing ammoniacal compounds, or the proliferation of resistant pathogenic fungal strains. There is, therefore, an increasing need to find non-polluting alternatives to be used as part of integrated disease management (IDM) programs for preservation of fresh citrus fruit. Among them, the development of novel natural edible films and coatings with antimicrobial properties is a technological challenge for the industry and a very active research field worldwide. Chitosan and other edible coatings formulated by adding antifungal agents to composite emulsions based on polysaccharides or proteins and lipids are reviewed in this article. The most important antifungal ingredients are selected for their ability to control major citrus postharvest diseases like green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, and include low-toxicity or natural chemicals such as food additives, generally recognized as safe (GRAS) compounds, plant extracts, or essential oils, and biological control agents such as some antagonistic strains of yeasts or bacteria.
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Zamudio-Flores P, Ochoa-Reyes E, Ornelas-Paz JDJ, Aparicio-Saguilán A, Vargas-Torres A, Bello-Pérez L, Rubio-Ríos A, Cárdenas-Félix R. Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2014.998713] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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