1
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Crescente G, Cascone G, Volpe MG, Moccia S. Application of PLA-Based Films to Preserve Strawberries' Bioactive Compounds. Foods 2024; 13:1844. [PMID: 38928785 PMCID: PMC11202936 DOI: 10.3390/foods13121844] [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: 05/16/2024] [Revised: 06/05/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024] Open
Abstract
Poly-(Lactic Acid) (PLA) is regarded as one of the most promising bio-based polymers due to its biocompatibility, biodegradability, non-toxicity, and processability. The investigation of the potential of PLA films in preserving the quality of strawberries is fully in line with the current directives on the sustainability of food packaging. The study aims to investigate the effects of PLA films on strawberries' physical and chemical properties, thereby determining whether they can be used as a post-harvest solution to control antioxidant loss, reduce mold growth, and extend the shelf-life of strawberries. Well-designed PLA films with different-sized holes obtained by laser perforation (PLA0, PLA16 and PLA23) were tested against a conventional packaging polypropylene (PP) tray for up to 20 days of storage. Weight loss and mold growth were significantly slower in strawberries packed in PLA films. At the same time, PLA-based films effectively preserved the deterioration of vitamin C content, polyphenols and antioxidant activity compared to the control. Furthermore, among all, the micro-perforated PLA film (PLA23) showed better preservation in the different parameters evaluated. These results could effectively inhibit the deterioration of fruit quality, showing promising expectations as an effective strategy to extend the shelf-life of strawberries.
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Affiliation(s)
- Giuseppina Crescente
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (G.C.); (G.C.); (M.G.V.)
| | - Giovanni Cascone
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (G.C.); (G.C.); (M.G.V.)
- National Agency for New Technologies, Energy and Sustainable Economic Development, 80055 Portici, Italy
| | - Maria Grazia Volpe
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (G.C.); (G.C.); (M.G.V.)
| | - Stefania Moccia
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (G.C.); (G.C.); (M.G.V.)
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2
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Aayush K, Sharma K, Singh GP, Chiu I, Chavan P, Shandilya M, Roy S, Ye H, Sharma S, Yang T. Development and characterization of edible and active coating based on xanthan gum nanoemulsion incorporating betel leaf extract for fresh produce preservation. Int J Biol Macromol 2024; 270:132220. [PMID: 38754654 DOI: 10.1016/j.ijbiomac.2024.132220] [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: 10/27/2023] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 05/18/2024]
Abstract
Developing an edible and active coating, incorporating environmentally-friendly antimicrobial agents into edible polymers, provides an eco-friendly alternative to conventional packaging and exhibits significant potential in preserving the quality of postharvest food. Herein, we aim to develop a novel edible and active coating based on xanthan gum (XG) nanoemulsion (NE) incorporating betel leaf extract (BLE) for the preservation of fresh produce. The total phenolic content, total flavonoid content, and antioxidant capacity of the methanol extract of BLE at various concentrations were characterized. Further development of the active coating at different formulations of Tween 80 (1 % and 3 % w/v), XG (0.1 % to 0.5 % w/v), and BLE (1 % to 5 % w/v) was characterized by physical stability, viscosity, and antimicrobial properties. Results showed that the active coating at 1 % BLE showed significant antimicrobial properties against diverse bacterial and fungal foodborne pathogens (e.g., B. cereus, S. aureus) and fungal cultures (e.g., C. albicans). The study also examined the shelf-life of tomatoes coated with the BLE-XG NE solution, stored at 4 °C for 27 days. Analyses of weight retention, soluble solids, pH, texture, sensory attributes, and microbial populations showed that the coating effectively preserved tomato quality, highlighting its potential to preserve fresh produce and enhance food security.
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Affiliation(s)
- Krishna Aayush
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Kanika Sharma
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Gurvendra Pal Singh
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Ivy Chiu
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Prafull Chavan
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Mamta Shandilya
- School of Physics and Material Science, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India; Department of Food Technology and Nutrition, School of Agricultural, Lovely Professional University, Phagwara 144411, India
| | - Haoxin Ye
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Somesh Sharma
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India.
| | - Tianxi Yang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
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3
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Nunes C, Silva M, Farinha D, Sales H, Pontes R, Nunes J. Edible Coatings and Future Trends in Active Food Packaging-Fruits' and Traditional Sausages' Shelf Life Increasing. Foods 2023; 12:3308. [PMID: 37685240 PMCID: PMC10486622 DOI: 10.3390/foods12173308] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/16/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.
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Affiliation(s)
| | | | - Diana Farinha
- Association BLC3–Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição 2, Lagares da Beira, 3405-155 Oliveira do Hospital, Portugal; (C.N.); (M.S.); (H.S.); (R.P.); (J.N.)
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4
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Tanpichai S, Pumpuang L, Srimarut Y, Woraprayote W, Malila Y. Development of chitin nanofiber coatings for prolonging shelf life and inhibiting bacterial growth on fresh cucumbers. Sci Rep 2023; 13:13195. [PMID: 37580357 PMCID: PMC10425451 DOI: 10.1038/s41598-023-39739-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Accepted: 07/30/2023] [Indexed: 08/16/2023] Open
Abstract
The widespread usage of petroleum-based polymers as single-use packaging has had harmful effects on the environment. Herein, we developed sustainable chitin nanofiber (ChNF) coatings that prolong the shelf life of fresh cucumbers and delay the growth of pathogenic bacteria on their surfaces. ChNFs with varying degrees of acetylation were successfully prepared via deacetylation using NaOH with treatment times of 0-480 min and defibrillated using mechanical blending. With longer deacetylation reaction times, more acetamido groups (-NHCOCH3) in chitin molecules were converted to amino groups (-NH2), which imparted antibacterial properties to the ChNFs. The ChNF morphologies were affected by deacetylation reaction time. ChNFs deacetylated for 240 min had an average width of 9.0 nm and lengths of up to several μm, whereas rod-like structured ChNFs with a mean width of 7.3 nm and an average length of 222.3 nm were obtained with the reaction time of 480 min. Furthermore, we demonstrated a standalone ChNF coating to extend the shelf life of cucumbers. In comparison to the rod-like structured ChNFs, the 120 and 240-min deacetylated ChNFs exhibited a fibril-like structure, which considerably retarded the moisture loss of cucumbers and the growth rate of bacteria on their outer surfaces during storage. Cucumbers coated with these 120 and 240-min deacetylated ChNFs demonstrated a lower weight loss rate of ⁓ 3.9% day-1 compared to the uncoated cucumbers, which exhibited a weight loss rate of 4.6% day-1. This protective effect provided by these renewable ChNFs holds promising potential to reduce food waste and the use of petroleum-based packaging materials.
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Affiliation(s)
- Supachok Tanpichai
- Learning Institute, King Mongkut's University of Technology Thonburi, Bangkok, 10140, Thailand.
- Cellulose and Bio-Based Nanomaterials Research Group, King Mongkut's University of Technology Thonburi, Bangkok, 10140, Thailand.
| | - Laphaslada Pumpuang
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
| | - Yanee Srimarut
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
| | - Weerapong Woraprayote
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
| | - Yuwares Malila
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
- International Joint Research Center On Food Security (IJC-FOODSEC), Thailand Science Park, Pathum Thani, 12120, Thailand
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5
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Trends in Potassium Permanganate (Ethylene Absorbent) Management Strategies: Towards Mitigating Postharvest Losses and Quality of Mango (Mangifera indica L) Fruit. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03047-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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6
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Purification, structure and characterization of the novel antimicrobial lipopeptides produced by Paenibacillus ehimensis HD. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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7
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Duda-Chodak A, Tarko T, Petka-Poniatowska K. Antimicrobial Compounds in Food Packaging. Int J Mol Sci 2023; 24:ijms24032457. [PMID: 36768788 PMCID: PMC9917197 DOI: 10.3390/ijms24032457] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/22/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development of perspectives and setting of new research directions were also presented.
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Affiliation(s)
- Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence: ; Tel.: +48-12-662-4792
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Katarzyna Petka-Poniatowska
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
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8
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Ali LM, Ahmed AEAE, Hasan HE, Suliman AEE, Saleh SS. Quality characteristics of strawberry fruit following a combined treatment of laser sterilization and guava leaf-based chitosan nanoparticle coating. CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE 2022; 9:80. [DOI: 10.1186/s40538-022-00343-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 10/09/2022] [Indexed: 09/01/2023]
Abstract
Abstract
Background
Strawberry fruit is a rich source of antioxidants that are beneficial for human health. However, the rapid decline of strawberries dramatically reduces the shelf life and raises postharvest losses. To develop an efficient and ecological approach for maintaining the quality, strawberries (Fragaria x ananassa, cv. Festival) were treated with 0.5% chitosan coating (0.5% Ch), guava leaf-based chitosan nanoparticles coating (Gl-ChNps), and a combination treatment of 1.3 mW/cm2 laser light followed by Gl-ChNps coating (combined treatment), then stored for 12 days at 10 °C and 85–90% RH. The untreated fruit served as a control.
Results
Semi-spherical particles with an average size of 21.92 nm, a monodisperse nature, and high solution stability were formed. The findings revealed that the combined treatment completely suppressed fungal decay compared to 50% decay in control, and significantly reduced weight loss percentage to 4.68% compared to 27.35% in control. In accordance, the combined treatment had the maximum anthocyanin content and vitamin C, at 42 and 81.1 mg/100 g, respectively. The results showed that treated strawberries had less change in color, total soluble solids, titratable acidity, and pH during storage than untreated strawberries, which exhibited higher chemical changes.
Conclusions
The edible film of chitosan nanoparticles acted as a semi-permeable barrier that modified and restricted gas exchange, reduced water loss, and delayed fruit senescence. In addition, the combination of laser light with chitosan nanoparticles has been shown to control the pathogens and retain the freshness of strawberries.
Graphical Abstract
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9
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Wu J, Zhang L, Fan K. Recent advances in polysaccharide-based edible coatings for preservation of fruits and vegetables: A review. Crit Rev Food Sci Nutr 2022; 64:3823-3838. [PMID: 36263979 DOI: 10.1080/10408398.2022.2136136] [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] [Indexed: 11/03/2022]
Abstract
Harvested fruits and vegetables are prone to decay and quality deterioration during storage. Although traditional packaging and chemical treatments are effective, they are harmful to the environment and human health. Hence, higher requirements for food preservation technology are increasingly proposed. Nontoxic, renewable, degradable, and edible packaging for fruits and vegetables has become a research hotspot in recent years. Chitosan, alginate, cellulose, pectin, starch, and other polysaccharides as coating materials have been widely used. Compared with traditional plastic packaging and chemical treatment, these coatings exhibited a better preservation effect and higher safety. In this paper, the preservation mechanism of fruits and vegetables by edible coatings treatment was described, and the research on edible coatings used in fruits and vegetables was summarized. The effects polysaccharide-based edible coatings on physicochemical quality and antimicrobial effect of fruits and vegetables were reviewed.
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Affiliation(s)
- Jiaxin Wu
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Liang Zhang
- Yichang Anji Agriculture Co., Ltd, Zhijiang, Hubei, China
| | - Kai Fan
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou, Hubei, China
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10
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Srichiangsa N, Ounkaew A, Kasemsiri P, Okhawilai M, Hiziroglu S, Theerakulpisut S, Chindaprasirt P. Facile fabrication of green synthesized silver-decorated magnetic particles for coating of bioactive packaging. CELLULOSE (LONDON, ENGLAND) 2022; 29:5853-5868. [PMID: 35669847 PMCID: PMC9142828 DOI: 10.1007/s10570-022-04636-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 05/05/2022] [Indexed: 06/15/2023]
Abstract
UNLABELLED To avoid bacterial and viral infections on food products, the use of antibacterial and antiviral packaging offers great benefit to the food industry. In this study, the coating of paper packaging with silver-decorated magnetic particles (Ag@Fe3O4) was developed. The Ag@Fe3O4 was prepared by a facile and environmentally friendly method using extracted spent coffee grounds (ex-SCG). The effects of Ag@Fe3O4 content on properties of coated paper were investigated. The overall properties of coated paper improved when the Ag@Fe3O4 content increased up to 0.15%w/v. An increase in tensile strength of 154.01% and a decrease in water vapor permeability of 48.50% were found in coated paper with 0.15%w/v Ag@Fe3O4. Furthermore, the coated paper also exhibited the synergistic effect on antibacterial activities against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The release of metal ions in food simulants and kinetic release parameters were also studied. The release of silver ions and ferrous ions in food simulants met the requirement of overall migration limit of the European Standard. The paper coated with 0.15%w/v Ag@Fe3O4 had better capabilities to maintain quality and extend shelf-life of tomatoes. The obtained Ag@Fe3O4 coated paper is promising for bioactive food packaging to retain food freshness. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10570-022-04636-0.
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Affiliation(s)
- Natnaree Srichiangsa
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Artjima Ounkaew
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Pornnapa Kasemsiri
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Manunya Okhawilai
- Metallurgy and Materials Science Research Institute, Chulalongkorn University, Bangkok, 10330 Thailand
- Center of Excellence in Responsive Wearable Materials, Chulalongkorn University, Bangkok, 10330 Thailand
| | - Salim Hiziroglu
- Department of Natural Resource Ecology and Management, Oklahoma State University, 303-G Agricultural Hall, Stillwater, OK 74078 USA
| | - Somnuk Theerakulpisut
- Energy Management and Conservation Office, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Prinya Chindaprasirt
- Sustainable Infrastructure Research and Development Center, Department of Civil Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002 Thailand
- Academy of Science, Royal Society of Thailand, Bangkok, Thailand
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11
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Liu T, Li J, Tang Q, Qiu P, Gou D, Zhao J. Chitosan-Based Materials: An Overview of Potential Applications in Food Packaging. Foods 2022; 11:1490. [PMID: 35627060 PMCID: PMC9141390 DOI: 10.3390/foods11101490] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/18/2022] [Accepted: 05/18/2022] [Indexed: 01/14/2023] Open
Abstract
Chitosan is a multifunctional biopolymer that is widely used in the food and medical fields because of its good antibacterial, antioxidant, and enzyme inhibiting activity and its degradability. The biological activity of chitosan as a new food preservation material has gradually become a hot research topic. This paper reviews recent research on the bioactive mechanism of chitosan and introduces strategies for modifying and applying chitosan for food preservation and different preservation techniques to explore the potential application value of active chitosan-based food packaging. Finally, issues and perspectives on the role of chitosan in enhancing the freshness of food products are presented to provide a theoretical basis and scientific reference for subsequent research.
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Affiliation(s)
| | | | | | | | | | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; (T.L.); (J.L.); (Q.T.); (P.Q.); (D.G.)
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12
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Blancas-Benitez FJ, Montaño-Leyva B, Aguirre-Güitrón L, Moreno-Hernández CL, Fonseca-Cantabrana A, Romero-Islas LDC, González-Estrada RR. Impact of edible coatings on quality of fruits: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109063] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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13
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Fan N, Wang X, Sun J, Lv X, Gu J, Zhao C, Wang D. Effects of konjac glucomannan/pomegranate peel extract composite coating on the quality and nutritional properties of fresh-cut kiwifruit and green bell pepper. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:228-238. [PMID: 35068567 PMCID: PMC8758865 DOI: 10.1007/s13197-021-05006-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2021] [Accepted: 01/26/2021] [Indexed: 01/03/2023]
Abstract
The effects of an edible coating, based on konjac glucomannan (KG) incorporated with pomegranate peel extracts (PE), on the physicochemical and nutritional properties of fresh-cut kiwifruit and green bell pepper during storage were investigated. The optimal extract time (40.6 min), temperature (54.5 °C), and ultrasound power (255.5 W) with response surface method, provided a high total antioxidant activity (TAA) of (92.31 ± 1.43)%. Fresh-cut kiwifruit and green bell pepper were coated by dipping using five treatments (distilled water, ascorbic acid, KG, PE, KG + PE), packed into polymeric film and stored for 8 days at 10 °C. Distilled water treatment was used as control. KG + PE treatment resulted in the highest total soluble solid and titratable acidity in fresh-cut kiwifruit, while the maximum firmness in fresh-cut green bell pepper. The weight loss was both effectively decreased in samples treated with KG or KG + PE. All samples treated with KG + PE had significantly higher contents of chlorophyll, ascorbic acid, total phenolic and TAA than others. Moreover, the KG + PE group had the lowest counts of microorganisms in all samples. KG coating incorporated with PE was proved to be efficient in maintaining the physico-chemical and nutritional properties of fresh-cut kiwifruit and green bell pepper during low temperature storage compared with control. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05006-7.
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Affiliation(s)
- Na Fan
- College of Life Science, Northwest University, Xi’an, 710069 People’s Republic of China ,College of Healthy Management, Shangluo University, Shangluo, 726000 People’s Republic of China
| | - Xian Wang
- College of Food Science and Engineering, Northwest University, Xi’an, 710069 People’s Republic of China
| | - Jingyao Sun
- College of Food Science and Engineering, Northwest University, Xi’an, 710069 People’s Republic of China
| | - Xingang Lv
- College of Food Science and Engineering, Northwest University, Xi’an, 710069 People’s Republic of China
| | - Jiao Gu
- College of Healthy Management, Shangluo University, Shangluo, 726000 People’s Republic of China
| | - Chunfang Zhao
- College of Healthy Management, Shangluo University, Shangluo, 726000 People’s Republic of China
| | - Danping Wang
- College of Healthy Management, Shangluo University, Shangluo, 726000 People’s Republic of China
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14
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Li T, Liu Y, Qin Q, Zhao L, Wang Y, Wu X, Liao X. Development of electrospun films enriched with ethyl lauroyl arginate as novel antimicrobial food packaging materials for fresh strawberry preservation. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108371] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Guroo I, Gull A, Wani SM, Wani SA, Al-Huqail AA, Alhaji JH. Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties. Foods 2021; 10:foods10112806. [PMID: 34829087 PMCID: PMC8623952 DOI: 10.3390/foods10112806] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 11/08/2021] [Accepted: 11/08/2021] [Indexed: 11/16/2022] Open
Abstract
The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were coated by dipping in xanthan gum (0.1, 0.2, 0.3% w/v), alginate (1, 2, 3% w/v) and chitosan (0.25, 0.50, 0.75% w/v) solutions for 2 min. Kiwi fruit slices without any treatment were designated as the control. Compared to the control, all coated samples retained higher ascorbic acid, titratable acidity, total phenolic component and antioxidant capacity levels. However, xanthan-gum-coated slices retained significantly higher amounts of total phenolics in comparison to alginate- and chitosan-coated slices (p ≤ 0.05). HPLC analysis showed the presence of neochlorogenic acid, chlorogenic acid, ellagic acid and epicatechin. The results suggest that the xanthan gum can be utilized to enhance the shelf life of fresh-cut kiwi slices without compromising quality.
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Affiliation(s)
- Ishrat Guroo
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, India
| | - Amir Gull
- Division of Food Science and Technology, Sher-e-Kashmir University of Science and Technology, Shalimar 190025, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Science and Technology, Shalimar 190025, India
| | - Sajad Ahmad Wani
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, India
| | - Asma A Al-Huqail
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Jwaher Haji Alhaji
- Department of Health Science, College of Applied Studies and Community Service, King Saud University, Riyadh 11451, Saudi Arabia
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16
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Saeed M, Azam M, Saeed F, Arshad U, Afzaal M, Bader Ul Ain H, Ashraf J, Nasir Z. Development of antifungal edible coating for strawberry using fruit waste. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15956] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Muhammad Saeed
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Muhammad Azam
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
- Riphah College of Rehabilitation and Allied Health SciencesRiphah International University Faisalabad Pakistan
| | - Farhan Saeed
- Institute of Home and Food Science Government College University Faisalabad Pakistan
| | - Umair Arshad
- Institute of Home and Food Science Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Institute of Home and Food Science Government College University Faisalabad Pakistan
| | - Huma Bader Ul Ain
- Institute of Diet and Nutritional Sciences University of Lahore Lahore Pakistan
| | - Jahanzaib Ashraf
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Zamara Nasir
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
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17
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Preservation of Spondias tuberosa Fruit with Edible Coatings Based on Chlorella sp. Enriched with Pomegranate Seed Oil During Storage. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02704-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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18
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Oliveira ACS, Santos TA, Ugucioni JC, Rocha RA, Borges SV. Effect of glycerol on electrical conducting of chitosan/polyaniline blends. J Appl Polym Sci 2021. [DOI: 10.1002/app.51249] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | | | - Roney Alves Rocha
- Food Science Department Federal University of Lavras Lavras Minas Gerais Brazil
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Kawhena TG, Opara UL, Fawole OA. A Comparative Study of Antimicrobial and Antioxidant Activities of Plant Essential Oils and Extracts as Candidate Ingredients for Edible Coatings to Control Decay in 'Wonderful' Pomegranate. Molecules 2021; 26:molecules26113367. [PMID: 34199618 PMCID: PMC8199716 DOI: 10.3390/molecules26113367] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/27/2021] [Accepted: 05/29/2021] [Indexed: 01/18/2023] Open
Abstract
This study determined the antimicrobial and antioxidant activity of lemongrass (LO), thyme (TO), and oregano (OO) essential oils and ethanolic extracts of pomegranate peel (PPE) and grape pomace (GPE) as candidate ingredients for edible coatings. Antifungal effects against Botrytis cinerea and Penicillium spp. were tested using paper disc and well diffusion methods. Radical scavenging activity (RSA) was evaluated using 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid assays. Gas chromatography-mass spectrometry analysis identified limonene (16.59%), α-citral (27.45%), β-citral (27.43%), thymol (33.31%), paracymene (43.26%), 1,8-cineole (17.53%), and trans-caryphellene (60.84%) as major compounds of the essential oils. From both paper disc and well diffusion methods, LO recorded the widest zone of inhibition against tested microbes (B. cinerea and Penicillium spp.). The minimum inhibitory concentrations of LO against B. cinerea and Penicillium spp., were 15 µL/mL and 30 µL/mL, respectively. The highest (69.95%) and lowest (1.64%) RSA at 1 mg/mL were recorded for PPE and OO. Application of sodium alginate and chitosan-based coatings formulated with LO (15 or 30 µL/mL) completely inhibited spore germination and reduced the decay severity of ‘Wonderful’ pomegranate. Lemongrass oil proved to be a potential antifungal agent for edible coatings developed to extend shelf life of ‘Wonderful’ pomegranate.
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Affiliation(s)
- Tatenda Gift Kawhena
- Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa;
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa
- UNESCO International Centre for Biotechnology, Nsukka 410001, Nigeria
- Correspondence: or (U.L.O.); or (O.A.F.)
| | - Olaniyi Amos Fawole
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa
- Correspondence: or (U.L.O.); or (O.A.F.)
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20
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Salgado-Cruz MDLP, Salgado-Cruz J, García-Hernández AB, Calderón-Domínguez G, Gómez-Viquez H, Oliver-Espinoza R, Fernández-Martínez MC, Yáñez-Fernández J. Chitosan as a Coating for Biocontrol in Postharvest Products: A Bibliometric Review. MEMBRANES 2021; 11:421. [PMID: 34073018 PMCID: PMC8228418 DOI: 10.3390/membranes11060421] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/14/2021] [Accepted: 05/21/2021] [Indexed: 11/30/2022]
Abstract
The aim of this work was to carry out a systematic literature review focused on the scientific production, trends, and characteristics of a knowledge domain of high worldwide importance, namely, the use of chitosan as a coating for postharvest disease biocontrol in fruits and vegetables, which are generated mainly by fungi and bacteria such as Aspergillus niger, Rhizopus stolonifera, and Botrytis cinerea. For this, the analysis of 875 published documents in the Scopus database was performed for the years 2011 to 2021. The information of the keywords' co-occurrence was visualized and studied using the free access VOSviewer software to show the trend of the topic in general. The study showed a research increase of the chitosan and nanoparticle chitosan coating applications to diminish the postharvest damage by microorganisms (fungi and bacteria), as well as the improvement of the shelf life and quality of the products.
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Affiliation(s)
- Ma de la Paz Salgado-Cruz
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (M.d.l.P.S.-C.); (A.B.G.-H.); (G.C.-D.)
- Consejo Nacional de Ciencia y Tecnología (CONACYT), Ciudad de México 03940, Mexico
| | - Julia Salgado-Cruz
- Centro de Investigaciones Económicas, Administrativas y Sociales, Instituto Politécnico Nacional, Ciudad de México 11360, Mexico; (J.S.-C.); (H.G.-V.); (R.O.-E.)
| | - Alitzel Belem García-Hernández
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (M.d.l.P.S.-C.); (A.B.G.-H.); (G.C.-D.)
| | - Georgina Calderón-Domínguez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (M.d.l.P.S.-C.); (A.B.G.-H.); (G.C.-D.)
| | - Hortensia Gómez-Viquez
- Centro de Investigaciones Económicas, Administrativas y Sociales, Instituto Politécnico Nacional, Ciudad de México 11360, Mexico; (J.S.-C.); (H.G.-V.); (R.O.-E.)
| | - Rubén Oliver-Espinoza
- Centro de Investigaciones Económicas, Administrativas y Sociales, Instituto Politécnico Nacional, Ciudad de México 11360, Mexico; (J.S.-C.); (H.G.-V.); (R.O.-E.)
| | - María Carmen Fernández-Martínez
- Laboratorio de Biotecnología Alimentaria, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Ciudad de México 07340, Mexico;
| | - Jorge Yáñez-Fernández
- Laboratorio de Biotecnología Alimentaria, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Ciudad de México 07340, Mexico;
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21
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Sun X, Wu Q, Picha DH, Ferguson MH, Ndukwe IE, Azadi P. Comparative performance of bio-based coatings formulated with cellulose, chitin, and chitosan nanomaterials suitable for fruit preservation. Carbohydr Polym 2021; 259:117764. [PMID: 33674020 DOI: 10.1016/j.carbpol.2021.117764] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 02/01/2021] [Accepted: 02/02/2021] [Indexed: 11/25/2022]
Abstract
Sustainable nanomaterials (SNMs) from wood, sugarcane and crab shell were prepared and used to coat selected fruits. The properties of SNMs and selected fruits were characterized and strawberry was used as an example to test antifungal activity and freshness preservation of the SNMs. The SNMs with their nano-structured morphology form strong shear-thinning dispersions for easy spraying on fruit surfaces. The fruit surface free energy was influenced by its surface morphology, predominant surface wax components, and cutin monomers. The antifungal activity of SNMs was influenced by their surface functional groups and particle size (crystals vs fibers). The coblend of wood nanocrystals (WCNCs) and chitosan nanofiber (CSNFs) exhibited the best antifungal property, which was comparable with the performance of the fungicide thiabendazole (80 mg L-1). The weight loss and color change of the WCNC/CSNF coated strawberries decreased by nearly half compared with the control samples, showing coating effectiveness on preserving fruit freshness.
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Affiliation(s)
- Xiuxuan Sun
- School of Renewable Natural Resources, Louisiana State University AgCenter, Baton Rouge, LA, 70803, United States
| | - Qinglin Wu
- School of Renewable Natural Resources, Louisiana State University AgCenter, Baton Rouge, LA, 70803, United States.
| | - David H Picha
- School of Plant, Environmental and Soil Sciences, Louisiana State University AgCenter, Baton Rouge, LA, 70803, United States
| | - Mary Helen Ferguson
- Tangipahoa Parish Extension Office, Louisiana State University AgCenter, Amite City, LA, 70422, United States
| | - Ikenna E Ndukwe
- Complex Carbohydrate Research Center, University of Georgia, Athens, GA, 30602, United States
| | - Parastoo Azadi
- Complex Carbohydrate Research Center, University of Georgia, Athens, GA, 30602, United States
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22
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Nair MS, Tomar M, Punia S, Kukula-Koch W, Kumar M. Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review. Int J Biol Macromol 2020; 164:304-320. [DOI: 10.1016/j.ijbiomac.2020.07.083] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/20/2020] [Accepted: 07/09/2020] [Indexed: 02/06/2023]
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23
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Almeida e Silva T, Gorup LF, de Araújo RP, Fonseca GG, Martelli SM, de Oliveira KMP, Faraoni LH, de Arruda EGR, Gomes RAB, da Silva CHM, de Arruda EJ. Synergy of Biodegradable Polymer Coatings with Quaternary Ammonium Salts Mediating Barrier Function Against Bacterial Contamination and Dehydration of Eggs. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02545-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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24
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Yang X, Yan R, Chen Q, Fu M. Analysis of flavor and taste attributes differences treated by chemical preservatives: a case study in strawberry fruits treated by 1-methylcyclopropene and chlorine dioxide. Journal of Food Science and Technology 2020; 57:4371-4382. [PMID: 33087951 DOI: 10.1007/s13197-020-04474-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/28/2020] [Accepted: 04/23/2020] [Indexed: 11/26/2022]
Abstract
Flavor and taste attributes of fruits varied by different preservatives treatments. Changes in sugars, organic acids, amino acids as well as volatiles of strawberries treated with 1-methylcyclopropene (1-MCP) and/or chlorine dioxide (ClO2) were evaluated during storage period in this study. Our results revealed that the decreases of tartaric acid, malic acid, citric acid, titratable acidity (TA), sucrose and soluble sugar contents were significantly inhibited by 1-MCP + ClO2. The fructose and glucose contents of all groups remained stable and slightly increased at the last period of 10 days. However, different treatments had no influence on content of succinic acid. Moreover, the highest sweet taste (77.37 mg 100 g-1 fresh weight) and lowest bitter taste (3.44 mg 100 g-1 fresh weight) free amino acids (FAA) were observed in the strawberries treated by 1-MCP combined with ClO2 treatment as compared to other treatments and control. (E)-2-hexenal was the most abundant volatile and showed a significant increase trend during strawberry storage. More interestingly, ethyl butyrate, fruit-like aroma, could be recovered in content by 1-MCP, ClO2 alone and their combination treatment. Compared with other treatments, the significant different flavor in ClO2 treatment was identified by principle component analysis. In addition, methyl hexanoate and 4-methoxy-2,5-dimethylfuran-3(2H)-one (DMMF) were the major factors that affected the volatile organic compounds (VOCs) of strawberries through the whole storage. Taken together, 1-MCP coupled with ClO2 could be a complex preservative to maintain strawberries quality by regulating the flavor and taste attributes.
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Affiliation(s)
- Xiaoying Yang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, People's Republic of China
| | - Ran Yan
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, People's Republic of China
| | - Qingmin Chen
- Department of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, People's Republic of China
| | - Maorun Fu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, People's Republic of China
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25
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Amphiphilic diethylaminoethyl chitosan of high molecular weight as an edible film. Int J Biol Macromol 2020; 164:3411-3420. [PMID: 32828889 DOI: 10.1016/j.ijbiomac.2020.08.145] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 08/17/2020] [Accepted: 08/18/2020] [Indexed: 01/07/2023]
Abstract
Edible films and coatings can enhance the quality of food products, protecting them from biological deterioration, especially against fungal diseases and pathogenic microorganisms. In this study, films from chitosan, diethylaminoethyl-chitosan (DEAE-CH) and its hydrophobicized derivative DEAE-CH-DD were prepared by casting and their physicochemical and antimicrobial properties evaluated. The grafting with DEAE and dodecyl groups resulted in films with an elasticity modulus up to five times higher than commercial chitosan and increased water vapor permeability. Field emission gun - scanning electron microscopy and atomic force microscopy techniques showed films with smooth surfaces and the contact angle measurements revealed a correlation between the grafted group and hydrophilic/hydrophobic nature of the surface of the film. The amphiphilic derivatives exhibited better antimicrobial activity than unmodified chitosan against Penecillium expansum, Alternaria alternata and Alternaria solani. The amphiphilics DEAE-CH and DEAE-CH-DD showed no toxicity and delayed rotting and loss of water in strawberries and bananas, suggesting that this kind of film has great potential for increasing the shelf-life of different fruits.
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26
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Anaya-Esparza LM, Pérez-Larios A, Ruvalcaba-Gómez JM, Sánchez-Burgos JA, Romero-Toledo R, Montalvo-González E. Funcionalización de los recubrimientos a base de quitosano para la conservación postcosecha de frutas y hortalizas. TIP REVISTA ESPECIALIZADA EN CIENCIAS QUÍMICO-BIOLÓGICAS 2020. [DOI: 10.22201/fesz.23958723e.2020.0.241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
En años recientes, se ha buscado el desarrollo y aplicación de recubrimientos comestibles que sean seguros, biodegradables y con adecuadas propiedades tecnológicas y funcionales que ayuden a extender la vida de anaquel de frutas y hortalizas. El quitosano es uno de los biomateriales con mayor potencial para la elaboración de recubrimientos comestibles. Sin embargo, su principal desventaja es la alta permeabilidad al vapor de agua que exhibe, por lo que, una alternativa para mitigar esta limitante, es su funcionalización mediante la incorporación de compuestos orgánicos (aceites esenciales, extractos naturales, ácido ascórbico, hidrolizados de proteína, polisacáridos) e inorgánicos (SiO2, TiO2, ZnO, Ag y montmorillonita), además, de la adición de microorganismos (levaduras) a la matriz polimérica. El quitosano funcionalizado, aplicado a productos hortofrutícolas, ha mostrado mejores resultados (mayor vida de anaquel y cambios mínimos en parámetros de calidad) que los obtenidos al emplear quitosano sin funcionalizar. El objetivo de esta revisión es describir y discutir los beneficios y limitaciones de la funcionalización del quitosano y su aplicación en productos hortofrutícolas.
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27
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Esposito T, Sansone F, Auriemma G, Franceschelli S, Pecoraro M, Picerno P, Aquino RP, Mencherini T. Study on Ajuga reptans Extract: A Natural Antioxidant in Microencapsulated Powder Form as an Active Ingredient for Nutraceutical or Pharmaceutical Purposes. Pharmaceutics 2020; 12:pharmaceutics12070671. [PMID: 32708873 PMCID: PMC7407557 DOI: 10.3390/pharmaceutics12070671] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 07/10/2020] [Accepted: 07/13/2020] [Indexed: 11/16/2022] Open
Abstract
The administration of natural antioxidants is considered to be a prevention strategy for chronic diseases and a useful tool for the healthcare system to reduce the administration of expensive and often not effective treatments. The chemical characterization of a methanolic extract (AJ) of Ajuga reptans L. was performed, and its antioxidant activity was evaluated. AJ and the major compounds, characterized by chromatographic techniques as phenylpropanoids and iridoids, were able to reduce the Reactive Oxygen Species levels in cancer cell lines (melanoma, A375, cervical cancer, HeLa, and alveolar adenocarcinoma, A549), stimulated by E. coli lipopolysaccharide. However, a clinical translation of these results encountered a significant limitation represented by the poor water solubility and bioavailability of the extract and compounds. Consequently, a hydro-soluble powder system (AJEP3) was developed by spray-drying encapsulating AJ into a multi-component solid matrix that is based on L-proline and hydroxyethylcellulose as loading and coating agents, and lecithin as solubility enhancer. The technological approach led to a satisfactory process yield (71.5%), encapsulation efficiency (99.9%), and stability. The in vitro water dissolution rate of the bioactive compounds appeared to be improved with respect to the extract, suggesting higher feasibility in the manufacturing and administration; even the in vitro biological activity of the produced multi-component AJEP3 was clearly enhanced.
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28
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Nazoori F, ZamaniBahramabadi E, Mirdehghan SH, Rafie A. Extending the shelf life of pomegranate (Punica granatum L.) by GABA coating application. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00521-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Zhao L, Zhang M, Wang H, Devahastin S. Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk. Int J Food Microbiol 2020; 326:108650. [PMID: 32402916 DOI: 10.1016/j.ijfoodmicro.2020.108650] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 04/16/2020] [Accepted: 04/25/2020] [Indexed: 01/10/2023]
Abstract
Use of carbon dots (CDs) in combination with aqueous chitosan solution to extend shelf life and improve stability of soy milk was investigated. Soy milk samples with chitosan solution (0.00%, 0.08%, 0.12%, 0.16% and 0.20%) and banana-based CDs (4%, 6% and 8%) were prepared and stored at room temperature (25-30 °C) for shelf life evaluation. Soy milk with 0.16% chitosan solution exhibited improved stability as evident by increased viscosity, stability coefficient, zeta potential and decreased centrifugation rate compared with soy milk without chitosan. The suitable amount of carbon dots could effectively inhibit the growth of Escherichia coli, Staphylococcus aureus and Bacillus subtilis. Soy milk with 0.16% chitosan and 8% CDs exhibited longer shelf life and significantly lower total bacterial count after storage at room temperature for up to 4 days. Electronic nose-based flavor characteristics of all treated soy milk samples were not far from that of the control sample.
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Affiliation(s)
- Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand
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30
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Esposito T, Mencherini T, Del Gaudio P, Auriemma G, Franceschelli S, Picerno P, Aquino RP, Sansone F. Design and Development of Spray-Dried Microsystems to Improve Technological and Functional Properties of Bioactive Compounds from Hazelnut Shells. Molecules 2020; 25:molecules25061273. [PMID: 32168873 PMCID: PMC7144004 DOI: 10.3390/molecules25061273] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/06/2020] [Accepted: 03/09/2020] [Indexed: 12/11/2022] Open
Abstract
An extract obtained from hazelnut shells by-products (HSE) has antioxidant and chemopreventive effects on human melanoma and cervical cancer cell lines, inducing apoptosis by caspase-3 activation. A clinical translation is limited by poor water solubility and low bioavailability. Dried plant extracts often show critical characteristics such as sticky/gummy appearance, unpleasant smell, and instability involving practical difficulties in processing for industrial use. A spray drying method has been applied to transform raw HSE in a microparticulate powder. The biopolymeric matrix was based on l-proline as loading carrier, hydroxyethylcellulose in combination with pectin as coating polymers; lecithin and ethanol were used as solubility enhancers. A Hot-Cold-Hot method was selected to prepare the liquid feed. The thus prepared powder showed good technological properties (solid-state, particle dimensions, morphology, and water dissolution rate), stability, and unchanged chemopreventive effects with respect to the unprocessed HSE.
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Affiliation(s)
| | - Teresa Mencherini
- Correspondence: (T.M.); (F.S.); Tel.: +39-089-968294 (T.M.); +39-089-968146 (F.S.)
| | | | | | | | | | | | - Francesca Sansone
- Correspondence: (T.M.); (F.S.); Tel.: +39-089-968294 (T.M.); +39-089-968146 (F.S.)
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31
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Munteanu SB, Vasile C. Vegetable Additives in Food Packaging Polymeric Materials. Polymers (Basel) 2019; 12:E28. [PMID: 31877858 PMCID: PMC7023556 DOI: 10.3390/polym12010028] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 12/19/2019] [Accepted: 12/19/2019] [Indexed: 12/12/2022] Open
Abstract
Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).
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Affiliation(s)
| | - Cornelia Vasile
- “P. Poni” Institute of Macromolecular Chemistry, Romanian Academy, 41A Grigore GhicaVoda Alley, 700487 Iasi, Romania;
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32
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Effects of ε-Polylysine/Chitosan Composite Coating and Pressurized Argon in Combination with MAP on Quality and Microorganisms of Fresh-Cut Potatoes. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02388-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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33
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Improved Postharvest Preservation Effects of Pholiota nameko Mushroom by Sodium Alginate–Based Edible Composite Coating. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2235-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Romanazzi G, Feliziani E, Sivakumar D. Chitosan, a Biopolymer With Triple Action on Postharvest Decay of Fruit and Vegetables: Eliciting, Antimicrobial and Film-Forming Properties. Front Microbiol 2018; 9:2745. [PMID: 30564200 PMCID: PMC6288236 DOI: 10.3389/fmicb.2018.02745] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Accepted: 10/26/2018] [Indexed: 12/29/2022] Open
Abstract
Chitosan is a natural biopolymer from crab shells that is known for its biocompatibility, biodegradability, and bioactivity. In human medicine, chitosan is used as a stabilizer for active ingredients in tablets, and is popular in slimming diets. Due to its low toxicity, it was the first basic substance approved by the European Union for plant protection (Reg. EU 2014/563), for both organic agriculture and integrated pest management. When applied to plants, chitosan shows triple activity: (i) elicitation of host defenses; (ii) antimicrobial activity; and (iii) film formation on the treated surface. The eliciting activity of chitosan has been studied since the 1990's, which started with monitoring of enzyme activities linked to defense mechanisms (e.g., chitinase, β-1,3 glucanase, phenylalanine ammonia-lyase) in different fruit (e.g., strawberry, other berries, citrus fruit, table grapes). This continued with investigations with qRT-PCR (Quantitative Real-Time Polymerase Chain Reaction), and more recently, with RNA-Seq. The antimicrobial activity of chitosan against a wide range of plant pathogens has been confirmed through many in-vitro and in-vivo studies. Once applied to a plant surface (e.g., dipping, spraying), chitosan forms an edible coating, the properties of which (e.g., thickness, viscosity, gas and water permeability) depend on the acid in which it is dissolved. Based on data in literature, we propose that overall, the eliciting represents 30 to 40% of the chitosan activity, its antimicrobial activity 35 to 45%, and its film-forming activity 20 to 30%, in terms of its effectiveness in the control of postharvest decay of fresh fruit. As well as being used alone, chitosan can be applied together with many other alternatives to synthetic fungicides, to boost its eliciting, antimicrobial and film-forming properties, with additive, and at times synergistic, interactions. Several commercial chitosan formulations are available as biopesticides, with their effectiveness due to the integrated combination of these three mechanisms of action of chitosan.
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Affiliation(s)
- Gianfranco Romanazzi
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Ancona, Italy
| | - Erica Feliziani
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Ancona, Italy
| | - Dharini Sivakumar
- Department of Crop Sciences, Postharvest Technology Group, Tshwane University of Technology, Pretoria, South Africa
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Sansone F, Esposito T, Lauro MR, Picerno P, Mencherini T, Gasparri F, De Santis S, Chieppa M, Cirillo C, Aquino RP. Application of Spray Drying Particle Engineering to a High-Functionality/Low-Solubility Milk Thistle Extract: Powders Production and Characterization. Molecules 2018; 23:E1716. [PMID: 30011893 PMCID: PMC6100597 DOI: 10.3390/molecules23071716] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 07/06/2018] [Accepted: 07/11/2018] [Indexed: 12/20/2022] Open
Abstract
Many natural compounds having antioxidant and anti-inflammatory activity are a potential target for new therapies against chronic inflammatory syndromes. The oral administration of functional herbal supplements may become a prevention strategy or therapy adjuvant for susceptible patients. A case study is our milk thistle (Silybum marianum) extract rich in silymarin complex. A water-soluble microencapsulated powder system was developed by a spray drying technique to improve the poor silymarin bioactivity after oral administration. Sodium carboxymethylcellulose (NaCMC) was employed as coating/swelling polymer matrix and sodium lauryl sulfate (SLS) as the surfactant (1:1:0.05 w/w/w). A H₂O/EtOH/acetone (50/15/35 v/v/v) solvent system was used as liquid feed. The microsystems were capable of improving the in vitro dissolution and permeation rates, suggesting an enhancement of bioactivity after oral administration. The microsystems protect the antioxidant activity of silymarin after harsh storage conditions period and do not affect the anti-inflammatory properties of the raw extract (efficient already at lower concentrations of 0.312 mg/mL) to reduce dendritic cells (DCs) inflammatory cytokine secretion after lipopolysaccharide administration. This approach allows managing particle size, surface properties and release of bioactive agents improving the bioactivity of a herbal supplement and is also possibly applicable to many other similar natural products.
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Affiliation(s)
- Francesca Sansone
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, Italy.
| | - Tiziana Esposito
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, Italy.
- PhD Program in Drug Discovery and Development, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, Italy.
| | - Maria Rosaria Lauro
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, Italy.
| | - Patrizia Picerno
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, Italy.
| | - Teresa Mencherini
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, Italy.
| | - Franco Gasparri
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, Italy.
| | - Stefania De Santis
- IRCCS "de Bellis", Laboratory of Experimental Immunopathology, 70013 Castellana Grotte, Italy.
| | - Marcello Chieppa
- PhD Program in Drug Discovery and Development, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, Italy.
- IRCCS "de Bellis", Laboratory of Experimental Immunopathology, 70013 Castellana Grotte, Italy.
- EBRIS, European Biomedical Research Institute of Salerno, 84121 Salerno, Italy.
| | - Claudia Cirillo
- Department of Industrial Engineering and NANO_MATES Research Centre, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, Italy.
| | - Rita Patrizia Aquino
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, Italy.
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Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries. J FOOD QUALITY 2018. [DOI: 10.1155/2018/8408915] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.
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Robledo N, López L, Bunger A, Tapia C, Abugoch L. Effects of Antimicrobial Edible Coating of Thymol Nanoemulsion/Quinoa Protein/Chitosan on the Safety, Sensorial Properties, and Quality of Refrigerated Strawberries (Fragaria × ananassa) Under Commercial Storage Environment. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2124-3] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Nair MS, Saxena A, Kaur C. Characterization and Antifungal Activity of Pomegranate Peel Extract and its Use in Polysaccharide-Based Edible Coatings to Extend the Shelf-Life of Capsicum (Capsicum annuum L.). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2101-x] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Lemes GF, Marchiore NG, Moreira TFM, Da Silva TBV, Sayer C, Shirai MA, Gonçalves OH, Gozzo AM, Leimann FV. Enzymatically crosslinked gelatin coating added of bioactive nanoparticles and antifungal agent: Effect on the quality of Benitaka grapes. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.050] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Nair MS, Saxena A, Kaur C. Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.). Food Chem 2017; 240:245-252. [PMID: 28946269 DOI: 10.1016/j.foodchem.2017.07.122] [Citation(s) in RCA: 131] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 07/18/2017] [Accepted: 07/24/2017] [Indexed: 11/28/2022]
Abstract
The influence of chitosan (1% w/v) and alginate (2% w/v) coatings in combination with pomegranate peel extract (PPE; 1% w/v) on quality of guavas (cv Allahabad safeda) were studied. Restricted changes were recorded in respiration rate, ripening index, and instrumental colour values in case of the coated samples as compared to the control for 20days at 10°C. Samples coated with chitosan enriched with PPE (CHE) proved to be the most effective treatment in maintaining the overall fruit quality. Ascorbic acid, total phenolics, total flavonoids contents and antioxidant activity were recorded with restricted losses of 29%, 8%, 12%, 12% (DPPH) and 9% (FRAP), respectively for CHE samples at the end of storage. A higher degree of correlation (r>0.918) was established between various phytochemicals and AOA. PPE enriched coatings was proved efficient in maintaining the quality of guavas during 20days of low temperature storage.
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Affiliation(s)
- M Sneha Nair
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida 201303, India
| | - Alok Saxena
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida 201303, India.
| | - Charanjit Kaur
- Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, New Delhi 110012, India
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