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Aknaf A, Ahsan U, Baghour M, Rahhou A, Imperl J, Petrova P, Kolar M. Minerals and trace element compositions of some seaweeds from the Marchica lagoon, North-East Mediterranean coast of Morocco. MARINE POLLUTION BULLETIN 2024; 206:116795. [PMID: 39121592 DOI: 10.1016/j.marpolbul.2024.116795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 07/28/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024]
Abstract
The objective of the present study was to evaluate the mineral and heavy metals composition of different seaweeds growing in Marchica lagoon. To this end, green seaweeds, red seaweeds, and brown seaweeds were collected from three different stations in the Marchica lagoon. The highest concentration of Ca was measured in Centroceras clavulatum (17.12 ± 0.60), K in Caulerpa prolifera (15.17 ± 0.20), Na in Gracilaria dura (4.16 ± 0.03) and Hypnea musciformis (4.09 ± 0.03), Mg in Ulva rigida (2.80 ± 0.06), and the highest concentration of P was registered in Ulva intestinalis (3658 ± 14). Centroceras clavulatum and Gracilaria dura had the highest Al, Fe, and Sr levels. Cystoseira compressa had the highest As (53.8 mg/kg) and Rb (43 mg/kg). These findings suggest that seaweeds collected from Marchica lagoon could be used as potential sources of minerals and trace elements in seaweed-based products for human and animal nutrition alike.
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Affiliation(s)
- Asmae Aknaf
- Laboratory of Biology, Geosciences, Physics and Environment (OLMAN-LBGPE) Multidisciplinary Faculty of Nador, Mohammed the First University, Oujda, Morocco.
| | - Umair Ahsan
- Department of Plant and Animal Production, Burdur Vocational School of Food, Agriculture and Livestock, Burdur Mehmet Akif Ersoy University, Istiklal Campus, 15030 Burdur, Turkey; Center for Agriculture, Livestock and Food Research, Burdur Mehmet Akif Ersoy University, Istiklal Campus, 15030 Burdur, Turkey
| | - Mourad Baghour
- Laboratory of Biology, Geosciences, Physics and Environment (OLMAN-LBGPE) Multidisciplinary Faculty of Nador, Mohammed the First University, Oujda, Morocco
| | - Abderrahmane Rahhou
- Laboratory of Biology, Geosciences, Physics and Environment (OLMAN-LBGPE) Multidisciplinary Faculty of Nador, Mohammed the First University, Oujda, Morocco
| | - Jernej Imperl
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - Petranka Petrova
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, South-West University, NeofitRilski, 2700 Blagoevgrad, Bulgaria
| | - Mitja Kolar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, 1000 Ljubljana, Slovenia
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Giri NA, Gaikwad P, Gaikwad NN, Manjunatha N, Krishnakumar T, Kad V, Raigond P, Suryavanshi S, Marathe RA. Development of fiber-enriched muffins using pomegranate peel powder and its effect on physico-chemical properties and shelf life of the muffins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2346-2358. [PMID: 37975745 DOI: 10.1002/jsfa.13138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 11/02/2023] [Accepted: 11/17/2023] [Indexed: 11/19/2023]
Abstract
BACKGROUND Pomegranate peel is a by-product from the pomegranate processing industries and is a rich source of dietary fibers and bioactive compounds. It has good antioxidant and antimicrobial properties. In the present study, the effects of substitution of refined wheat flour with pomegranate peel powder (PPP) at a rate of 2%, 4%, 6%, 8% and 10% on the physico-chemical and sensorial properties as well as on the oxidative and microbial stability of muffins were investigated. RESULTS A significant reduction in specific volume (1.99 to 1.57 cm3 g-1 ), weight loss (11.73 to 10.14 g 100 g-1 ) and an increase in crumb hardness (633.06 to 2311.5 g) of muffins were observed on addition of PPP. Moreover, the nutritional value was improved by a significant increase in the fiber content (4.39 to 10.66%), total phenols (0.443 to 48.53 mg GAE 100 g-1 ), antioxidant activity (75.94% to 99.36%), calcium (200.33 to 294.33 mg 100 g-1 ), potassium (227.33 to 425.33 mg 100 g-1 ) and magnesium (96.33 to 288.33 mg 100 g-1 ). The pasting and rheological properties of muffin batter showed a significant decrease in the final and peak viscosity, as well as increase in storage, loss and complex modulus. The muffin samples were organoleptically acceptable up to a level of 8% PPP. Free fatty acid content, peroxide value and microbial count of the muffin with 8% PPP were significantly lower compared to the control sample and more oxidatively and microbially stable for a storage period of 21 and 28 days at ambient and refrigerated temperatures, respectively. CONCLUSION The present study provides the opportunity to use PPP as functional ingredients and natural preservative in the preparation of muffins. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Namrata A Giri
- ICAR- National Research Centre on Pomegranate, Solapur, India
| | - Prasad Gaikwad
- ICAR- National Research Centre on Pomegranate, Solapur, India
| | | | | | - Thulasimani Krishnakumar
- Division of Crop Utilization, ICAR - Central Tuber Crops Research Institute, Thiruvananthapuram, India
| | - Vikram Kad
- Department of Agrilcultural Process Engineering, Dr A. S. College of Agril. Engineering and Technology, Mahatma Phule Krishi Vidyapeeth, Ahmednagar, India
| | - Pinky Raigond
- ICAR- National Research Centre on Pomegranate, Solapur, India
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Linares-Castañeda A, Franco-Hernández MO, Gómez y Gómez YDLM, Corzo-Rios LJ. Physical properties of zein-alginate-glycerol edible films and their application in the preservation of chili peppers ( Capsicum annuum L.). Food Sci Biotechnol 2024; 33:889-902. [PMID: 38371689 PMCID: PMC10866812 DOI: 10.1007/s10068-023-01393-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/21/2023] [Accepted: 07/13/2023] [Indexed: 02/20/2024] Open
Abstract
Edible films elaborated from macromolecules, like carbohydrates, proteins, and lipids, must protect and maintain the integrity of foods during their handling, storage, and transportation. In this work, the effect of the concentration of zein (1-2% w/v), sodium alginate (1.5-2% w/v), and glycerol (2-4% w/v) on edible films physicochemical properties was evaluated. The Zein-Alginate-Glycerol interaction was evidenced by the FTIR analysis, the high permeability to water vapor and contact angles less than 90° of the polymer matrices formed. The film made with 2% zein, 1.5% sodium alginate and 4% glycerol preserved the quality of the chili pepper during 15 days of storage at 20 °C, the edible films allowed 3 more days of shelf life for weight loss and 10 more days for firmness. Edible films could be used in chili peppers that are destined for industrial processing, and before use, remove the film with a simple wash. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01393-z.
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Affiliation(s)
- Alejandra Linares-Castañeda
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico
| | - Marina Olivia Franco-Hernández
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico
| | - Yolanda de las Mercedes Gómez y Gómez
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico
| | - Luis Jorge Corzo-Rios
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico
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Alqahtani NK, Alnemr TM, Al-Asmari F, Ali SA. Quality Attributes of Cold-Stored Khalal Barhi Dates Treated with Guava Leaf Extract and/or Lactic Acid as Natural Preservatives. Foods 2023; 12:foods12112115. [PMID: 37297370 DOI: 10.3390/foods12112115] [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: 04/18/2023] [Revised: 05/07/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
The use of natural ingredients to preserve the quality of fresh fruits is a promising approach to healthier products and a more sustainable industry. The present study was carried out to assess the effect of lactic acid (LA) and guava leaf extract (GLE) as natural preservatives on the quality parameters of Khalal Barhi dates. Physicochemical properties, antioxidant activity, color parameters, firmness, sensory properties, and yeast and mold counts of date fruits were evaluated during five weeks of storage at 4 ± 1 °C. The bioactive compounds in GLE were estimated by HPLC, which exhibited that GLE contains significant amounts of bioactive compounds, mainly, phenolics and flavonoids. With prolonged storage, the moisture content decreased, while the total soluble solids (TSS) increased in all samples. Similarly, a slight decrease in the pH with a concomitant increase in titratable acidity (TA) was observed throughout the storage. Generally, the samples treated with natural preservatives revealed lower changes in moisture content, TSS, pH, and TA than the control. The results exhibited decreased total phenolic content (TPC) and antioxidant activity for all samples with extended storage. The GLE and LA + GLE treatments significantly (p < 0.05) increased TPC and antioxidant activity on day 0 and preserved higher values of both during storage. Additionally, a decrease in the L* and b* values with an increase in the a* values of all samples was observed with advancement of storage. The LA + GLE treatment minimized the changes in color parameters and maintained higher firmness values during storage. Similarly, the sensory properties of all samples decreased with prolonged storage, but insignificant (p > 0.05) differences were found among the samples. Dipping treatments inhibited microbial growth over time, with the lowest yeast and mold counts achieved by the LA + GLE treatment. It can be concluded that the LA + GLE treatment has a protective effect on Khalal Barhi dates by minimizing post-harvest changes and decreasing the microbial load.
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Affiliation(s)
- Nashi K Alqahtani
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Tareq M Alnemr
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Fahad Al-Asmari
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Salim A Ali
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
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Chaurasiya U, Solanki MK, Patel S. “Medicinal plant extracts enhanced the shelf life of chilli fruits against the anthracnose disease through defense modulation”. BIOCHEM SYST ECOL 2023. [DOI: 10.1016/j.bse.2023.104604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review. Curr Nutr Rep 2023:10.1007/s13668-023-00466-z. [PMID: 36920686 DOI: 10.1007/s13668-023-00466-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/14/2023] [Indexed: 03/16/2023]
Abstract
PURPOSE OF THE REVIEW Pomegranate is one of the super fruit and a storehouse of several antioxidants and health-promoting compounds which can act as a natural food additive. The pomegranate processing industry generates huge quantities of by-products, particularly peels (50% of fresh fruit weight), that cause environmental pollution due to improper disposal. In this perspective, the present review article focuses on the chemical composition of pomegranate peel and its application as a natural food additive in different food products such as bakery, dairy, meat/meat products, fish/fish products, edible oils, and packaging materials. RECENT FINDINGS There is a continuous demand for processed foods exhibiting natural food additives over foods containing synthetic additives/colorants, which can cause serious health implications such as cancer with regular consumption. The food industry is looking for an alternative to synthetic/artificial food additives. To overcome these problems, pomegranate peel or its extract can be used as a natural biopreservative in food products that are prone to fat oxidation and microbial growth. Pomegranate peel contains bioactive compounds, especially tannins, phenolic acids, and flavonoids, which have nutraceutical value and possess higher antioxidant activity and antimicrobial properties. Due to these properties, pomegranate peel prevents lipid oxidation in fatty foods and can also retard the microbial growth.
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Effects of Pomegranate Peel Extract and/or Lactic Acid as Natural Preservatives on Physicochemical, Microbiological Properties, Antioxidant Activity, and Storage Stability of Khalal Barhi Date Fruits. Foods 2023; 12:foods12061160. [PMID: 36981087 PMCID: PMC10048100 DOI: 10.3390/foods12061160] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/03/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
The use of natural preservatives in the storage of fresh fruits is a promising approach to healthier and more sustainable food processing. The current study was conducted to evaluate the effect of pomegranate peel extract (PPE) and lactic acid (LA) as natural preservatives on the shelf life of Khalal Barhi date fruits. Physicochemical properties, antioxidant activity, color parameters, texture profile, sensory characteristics, and microbiological quality of date fruits were evaluated during six weeks of cold storage (4 ± 1 °C). The bioactive compounds in PPE were determined by HPLC analysis, which showed that PPE is a rich source of bioactive compounds, particularly phenolics and flavonoids. The results exhibited decreased moisture content (from 68.36–68.43 to 62.13–63.11%) and an increased soluble solids content (from 27.16–27.24 to 31.45–33.91%) in all samples with prolonged storage. Likewise, a slight decrease in the pH (from 6.00–6.28 to 4.89–5.29) with an increase in acidity (from 0.12–0.14 to 0.23–0.27%) during storage was observed. Generally, treated samples showed lower changes in moisture content, soluble solids content, pH, and acidity than the control. A decrease in total phenolic content (TPC) (from 8.22–12.36 to 3.19–5.17 mg GAE/g) and antioxidant activity (from 44.11–68.26 to 23.84–38.52%) of all samples was observed with progressed storage, meanwhile, the treatment with PPE significantly (p < 0.05) increased TPC with a concomitant increase in antioxidant activity and maintained higher values of both throughout storage. The results exhibited a decrease in L* (from 54.87–55.92 to 41.68–45.68) and b* (from 36.25–37.09 to 23.59–25.42) values of all samples, while the a* value of all samples increased (from 1.29–1.40 to 2.22–2.43) with storage. Dipping treatment in PPE solution improved the color, exhibited the lowest change in color parameters, and maintained better texture properties during storage. Similarly, sensory properties decreased (from 8.21–8.66 to 6.71–7.21) during storage with insignificant (p > 0.05) differences among samples. Dipping treatments inhibited the growth of yeasts and molds over time, with the lowest microbial count recorded in the PPE-treated samples. It can be concluded that PPE was found to have protective effects on Khalal Barhi date fruit quality by controlling post-harvest changes and lowering the microbial load.
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Chinchkar AV, Singh A, Singh R, Kamble MG, Dar AH, Sagar NA. Effect of polyvinyl acetate (PVAc) based coating on quality characteristics of capsicum during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1077-1087. [PMID: 36908349 PMCID: PMC9998764 DOI: 10.1007/s13197-022-05457-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 11/29/2022]
Abstract
The effect of PVAc (Polyvinyl acetate) coating on various characteristics of capsicum was determined during postharvest storage at room temperature (30 ± 1 °C) and refrigeration temperature (10 ± 1 °C). Food grade PVAc was used to make different coating formulations (2.5, 5, 7.5, 10 and 12.5%) by dissolving alcohol-water mixtures. After coating, the samples were stored at room temperature (30 ± 1 °C) and refrigeration temperature (10 ± 1 °C) for a comparative study. Various physicochemical parameters viz. weight loss, TSS, acidity, chlorophyll, pH, ascorbic acid, and color were analyzed every three days of storage till spoilage. Results revealed that the physicochemical characteristics and the quality of the bell peppers were improved by coating treatments at both the storage conditions. PVAc concentrations of 10 and 12.5% performed better than other PVAc coatings in retaining the chlorophyll and water content, which ultimately increased the shelf life of capsicum without significantly affecting its green color. The coating reduced the weight loss and color change, maintained total soluble solids, titratable acidity, pH over the storage period. About 40-50% less weight loss was observed in case of higher PVAc coating concentrations (10 and 12%). Therefore, the present study results suggested that PVAc coating can maintain postharvest storage quality of capsicum at 30 ± 1 °C and 10 ± 1 °C storage conditions. Graphical abstract
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Affiliation(s)
- Ajay V. Chinchkar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Anurag Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Rakhi Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Meenatai G. Kamble
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir 12122 India
| | - Narashans Alok Sagar
- Food Microbiology Lab, Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh 243122 India
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Taoerdahong H, Kadeer G, Chang J, Kang J, Ma X, Yang F. A Review Concerning the Polysaccharides Found in Edible and Medicinal Plants in Xinjiang. Molecules 2023; 28:molecules28052054. [PMID: 36903300 PMCID: PMC10004434 DOI: 10.3390/molecules28052054] [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: 12/11/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 02/25/2023] Open
Abstract
Approximately 110 types of medicinal materials are listed in the Chinese Pharmacopoeia, both for medicinal purposes and for use as food. There are several domestic scholars who have carried out research on edible plant medicine in China and the results are satisfactory. Though these related articles have appeared in domestic magazines and journals, many of them are yet to be translated into English. Most of the research stays in the extraction and quantitative testing stage, and there are a few medicinal and edible plants that are still under in-depth study. A majority of these edible and herbal plants are also highly enriched in polysaccharides, and this has an effect on immune systems for the prevention of cancer, inflammation, and infection. Comparing the polysaccharide composition of medicinal and edible plants, the monosaccharide and polysaccharide species were identified. It is found that different polysaccharides of different sizes have different pharmacological properties, with some polysaccharides containing special monosaccharides. The pharmacological properties of polysaccharides can be summarized as immunomodulatory, antitumor, anti-inflammatory, antihypertensive and anti-hyperlipemic, antioxidant, and antimicrobial properties. There have been no poisonous effects found in studies of plant polysaccharides, probably because the substances have a long history of use and are safe. In this paper, the application potential of polysaccharides in medicinal and edible plants in Xinjiang was reviewed, and the research progress in the extraction, separation, identification, and pharmacology of these plant polysaccharides was reviewed. At present, the research progress of plant polysaccharides in medicines and food in Xinjiang has not been reported. This paper will provide a data summary for the development and utilization of medical and food plant resources in Xinjiang.
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Effect of Chitosan-Based Natural Products Nanocoatings on Green Bell Peppers During Storage. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03022-3] [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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Lee D, Shayan M, Gwon J, Picha DH, Wu Q. Effectiveness of cellulose and chitosan nanomaterial coatings with essential oil on postharvest strawberry quality. Carbohydr Polym 2022; 298:120101. [DOI: 10.1016/j.carbpol.2022.120101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/15/2022] [Accepted: 09/07/2022] [Indexed: 11/02/2022]
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Gundewadi G, Rudra SG, Prasanna R, Banerjee T, Singh SK, Dhakate SR, Gupta A, Anand A. Palladium encapsulated nanofibres for scavenging ethylene from sapota fruits. Front Nutr 2022; 9:994813. [DOI: 10.3389/fnut.2022.994813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 09/20/2022] [Indexed: 11/10/2022] Open
Abstract
Scavenging ethylene is a useful intervention during the transportation and storage of tropical climacteric fruits like sapota. Sapota (Manilkara achras Mill.) is a delicious tropical fruit with a very high respiration rate and poor shelf life. To prolong its post-harvest shelf life, the use of palladium chloride in electrospun nanomats was evaluated at a concentration varying from 1 to 4% levels. Encapsulation of 1–2% PdCl2 in nanomats increased the ethylene scavenging capacity (ESC) by 47–68%. Although, upon encapsulation, both PdCl2 and potassium permanganate showed significantly the same ethylene scavenging activity, the efficacy of PdCl2 was found better in presence of sapota fruits. The PdCl2 nanomats were brighter (L* > 73) in colour compared to the potassium permanganate mat. The placement of nanomats (2 cm2 × 9 cm2) in corrugated fibre board boxes in which the sapota was packed showed higher quality indices (firmness, TSS, ascorbic acid, and phenolics) along with lower PLW and respiration rate during the 8 days of storage period. Compared to control (8.35%), physiological loss in weight of 4.47% was recorded in fruits stored with ethylene scavenging nanomats. PdCl2 encapsulated PVA nanomats can emerge as a promising option for the retention of quality in fruits during storage and transit.
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Self-Healing Hydrogels: Development, Biomedical Applications, and Challenges. Polymers (Basel) 2022; 14:polym14214539. [PMID: 36365532 PMCID: PMC9654449 DOI: 10.3390/polym14214539] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/19/2022] [Accepted: 10/23/2022] [Indexed: 11/22/2022] Open
Abstract
Polymeric hydrogels have drawn considerable attention as a biomedical material for their unique mechanical and chemical properties, which are very similar to natural tissues. Among the conventional hydrogel materials, self-healing hydrogels (SHH) are showing their promise in biomedical applications in tissue engineering, wound healing, and drug delivery. Additionally, their responses can be controlled via external stimuli (e.g., pH, temperature, pressure, or radiation). Identifying a suitable combination of viscous and elastic materials, lipophilicity and biocompatibility are crucial challenges in the development of SHH. Furthermore, the trade-off relation between the healing performance and the mechanical toughness also limits their real-time applications. Additionally, short-term and long-term effects of many SHH in the in vivo model are yet to be reported. This review will discuss the mechanism of various SHH, their recent advancements, and their challenges in tissue engineering, wound healing, and drug delivery.
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Liu J, Cheng D, Zhang D, Han L, Gan Y, Zhang T, Yu Y. Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02908-y] [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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Cano-Lamadrid M, Martínez-Zamora L, Castillejo N, Artés-Hernández F. From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization. Foods 2022; 11:foods11172596. [PMID: 36076782 PMCID: PMC9455765 DOI: 10.3390/foods11172596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/16/2022] [Accepted: 08/20/2022] [Indexed: 11/16/2022] Open
Abstract
The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop ‘clean label’ foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain.
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Affiliation(s)
- Marina Cano-Lamadrid
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
| | - Lorena Martínez-Zamora
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
- Department of Food Technology, Nutrition, and Food Science, Faculty of Veterinary Sciences, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Noelia Castillejo
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
- Correspondence: ; Tel.: +34-968325509
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Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets. Molecules 2022; 27:molecules27144500. [PMID: 35889372 PMCID: PMC9323308 DOI: 10.3390/molecules27144500] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 11/30/2022] Open
Abstract
The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the potential antioxidant activity of chicken nuggets; microbial control, including total aerobic count and coliforms population, was performed for quality and safety purposes; and thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were performed to determine the oxidative stability of chicken nuggets. Different treatments were applied at different storage periods (0th, 7th, 14th and 21st day). The higher value of total aerobic count (5.09 ± 0.05 log CFU/g) and coliforms (3.91 ± 0.06 log CFU/g) were obtained for the uncoated samples, while the lower population was enumerated in the combination of sodium alginate (SA) and pomegranate peel powder (PPP). However, DPPH (64.65 ± 2.15%) and TPC (135.66 ± 3.07 GAE/100 g) values were higher in the coated chicken nuggets (SA (1.5%) and PPP (1.5%)) and lowest in the control samples. The higher value of TBARS (1.62 ± 0.03 MDA/kg) and POV (0.92 ± 0.03 meq peroxide/kg) were observed in the uncoated chicken nuggets. In the Hunter color system, L*, a*, and b* peak values were determined in the coated chicken nuggets with SA (1.5%) + PPP (1.5%) at the 21st day of storage. The uncoated chicken nuggets had different sensory characteristics (appearance, color, taste, texture, and overall acceptability) compared to the coated samples. Conclusively, coating based on the combination of SA (1.5%) and PPP (1.5%) increased the quality, safety, and nutritional properties of chicken nuggets.
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Hasan K, Islam R, Hasan M, Sarker SH, Biswas MH. Effect of Alginate Edible Coatings Enriched with Black Cumin Extract for Improving Postharvest Quality Characteristics of Guava (Psidium guajava L.) Fruit. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02869-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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19
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Feng L, Wang C, Yang X, Jiao Q, Yin Y. Transcriptomics and metabolomics analyses identified key genes associated with sugar and acid metabolism in sweet and sour pomegranate cultivars during the developmental period. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 181:12-22. [PMID: 35421745 DOI: 10.1016/j.plaphy.2022.04.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 04/03/2022] [Accepted: 04/05/2022] [Indexed: 06/14/2023]
Abstract
Pomegranate (Punica granatum), an important fruit tree in the world, is rich in bioactive substances and has broad prospects for development. In this study, gene expression levels and the concentrations of metabolites involved in the metabolism of soluble sugars and organic acids were investigated in sweet and sour pomegranate cultivars at the S1 (July 25) stage, S2 (August 26) stage, and S3 (September 24) stage. The results showed that glucose, fructose, citric acid, and malic acid were predominantly present in pomegranate. The expression of invertase 2 (INV2), INV1, FRK2, FRK7, PFK2, PFK7, and HK1 was closely correlated with the fructose and glucose contents during different developmental stages, whereas the expression of sucrose synthase 3 (SUS3) and INV1 was negatively correlated with the sucrose content. The expression of MDH (c28468_g3) and WRKY42 (c20711_g1) genes were closely related to the content of sucrose, malic acid, citric acid, and succinic acid during different developmental stages. Gene expression and metabolite concentrations varied between the two cultivars. The results provide valuable information for gene discovery, marker-assisted selection, and investigation of metabolism mechanisms in pomegranate fruits.
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Affiliation(s)
- Lijuan Feng
- Shandong Institute of Pomology, 66 Longtan Rd., Tai'an, 271000, China.
| | - Chuanzeng Wang
- Shandong Academy of Agricultural Sciences, 202Gongye North Rd., Jinan, 250100, China
| | - Xuemei Yang
- Shandong Institute of Pomology, 66 Longtan Rd., Tai'an, 271000, China
| | - Qiqing Jiao
- Shandong Academy of Agricultural Sciences, 202Gongye North Rd., Jinan, 250100, China
| | - Yanlei Yin
- Shandong Institute of Pomology, 66 Longtan Rd., Tai'an, 271000, China
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Kumar N, Daniloski D, Pratibha, Neeraj, D'Cunha NM, Naumovski N, Petkoska AT. Pomegranate peel extract – A natural bioactive addition to novel active edible packaging. Food Res Int 2022; 156:111378. [DOI: 10.1016/j.foodres.2022.111378] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/30/2022] [Accepted: 05/11/2022] [Indexed: 01/24/2023]
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21
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Synergistic In Vitro Interaction of Isavuconazole and Isoquercitrin against Candida glabrata. J Fungi (Basel) 2022; 8:jof8050525. [PMID: 35628780 PMCID: PMC9147185 DOI: 10.3390/jof8050525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/14/2022] [Accepted: 05/19/2022] [Indexed: 02/05/2023] Open
Abstract
In vitro interactions of broad-spectrum azole isavuconazole with flavonoid isoquercitrin were evaluated by a broth microdilution checkerboard technique based on the European Committee on Antimicrobial Susceptibility Testing (EUCAST) reference methodology for antifungal susceptibility testing against 60 Candida strains belonging to the species Candida albicans (n = 10), Candida glabrata (n = 30), Candida kefyr (n = 6), Candida krusei (n = 5), Candida parapsilosis (n = 4), and Candida tropicalis (n = 5). The results were analyzed with the fractional inhibitory concentration index and by response surface analysis based on the Bliss model. Synergy was found for all C. glabrata strains, when the results were interpreted by the fractional inhibitory concentration index, and for 60% of the strains when response surface analysis was used. Interaction for all other species was indifferent for all strains tested, whatever interpretation model used. Importantly, antagonistic interaction was never observed.
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22
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Mondal K, Bhattacharjee SK, Mudenur C, Ghosh T, Goud VV, Katiyar V. Development of antioxidant-rich edible active films and coatings incorporated with de-oiled ethanolic green algae extract: a candidate for prolonging the shelf life of fresh produce. RSC Adv 2022; 12:13295-13313. [PMID: 35520137 PMCID: PMC9062619 DOI: 10.1039/d2ra00949h] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Accepted: 03/16/2022] [Indexed: 11/21/2022] Open
Abstract
The concept of sustainability and the substitution of non-biodegradable packaging using biodegradable packaging has attracted gigantic interest. The objective of the present study was to revalorize the biowaste "de-oiled green algae biomass (DAB)" of Dunaliella tertiolecta using a green approach and the development of biodegradable chitosan (CS)-based edible active biocomposite films and coatings for prolonging the shelf life of fresh produce. Ultrasound-assisted green extraction was conducted using food-grade solvent ethanol for obtaining the bio-actives, namely "crude algae ethanolic extract (CAEE)" from DAB. The edible films (CS/CAEE) and coating solutions were developed by incorporating CAEE with varying concentrations (0 to 28%). The CAEE was subjected to MALDI-TOF-MS, NMR, and other biochemical analyses, and was found to be rich in DPPH antioxidant activity (∼40%). The CS/CAEE films were fabricated using a solvent casting method and characterized by several biochemical and physicochemical (FESEM, TGA, FTIR, XRD, WVP, UTM, and rheological) characterization techniques. The addition of CAEE into the CS matrix reduced the maximum film transparency (∼20%), water vapor permeability (∼60%); improved the crystallinity (∼24%), tensile strength (∼25%), and antioxidant activity (∼27%); and exhibited UV-Vis blocking properties as compared to the control film. Besides, the developed coating solutions and CAEE showed biocompatibility with BHK-21 fibroblast cells and antimicrobial activity against common food pathogens. The developed coating solution was applied on green chilli using a dipping method and stored at ambient temperature (25 ± 2 °C, 50-70 % RH) for 10 days. The shelf life of chillies was extended without altering the quality as compared to uncoated green chillies. Therefore, the formulated coating could be applicable for prolonging the shelf life of fresh produce.
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Affiliation(s)
- Kona Mondal
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Sayan Kumar Bhattacharjee
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Chethana Mudenur
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Tabli Ghosh
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Vaibhav V Goud
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
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Recent Advancements of Polysaccharides to Enhance Quality and Delay Ripening of Fresh Produce: A Review. Polymers (Basel) 2022; 14:polym14071341. [PMID: 35406215 PMCID: PMC9003407 DOI: 10.3390/polym14071341] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 02/01/2023] Open
Abstract
The freshness of fruits and vegetables plays a significant role in consumers' decision to purchase a product at the supermarket. Fresh-cut products are the latest trend in fulfilling society's restless needs, and the food industry is faced with the challenge of maintaining the quality of fresh produce. The food industry is concerned with the natural maturation and degradation of fruits and vegetables, primarily due to enzymatic reactions. It has been demonstrated that polysaccharide coatings effectively preserve the freshness of these products, extending their shelf life depending on the preservation method used. This review informs readers about the different types of polysaccharides and their novel applications as natural food preservatives in the past five years (2018-2022). The key findings summarized the properties of the antimicrobial agent, the molecular mechanism of action, coating methods, and formulation for the preservation approach. Additionally, we discuss the scientific factors influencing polysaccharide processing and preservation efficacy, allowing it to be used in post-harvest management.
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Tran TT, McCullum R, Vuong Q. Incorporation of fruit by-products on edible seaweed based films: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2042556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Thuy T.B. Tran
- College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, Australia
- Faculty of Food Technology, Nha Trang University, Khanh Hoa, Vietnam
| | - Rebecca McCullum
- College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, Australia
| | - Quan Vuong
- College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, Australia
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Sánchez-Hernández E, Buzón-Durán L, Cuchí-Oterino JA, Martín-Gil J, Lorenzo-Vidal B, Martín-Ramos P. Dwarf Pomegranate (Punica granatum L. var. nana): Source of 5-HMF and Bioactive Compounds with Applications in the Protection of Woody Crops. PLANTS 2022; 11:plants11040550. [PMID: 35214882 PMCID: PMC8879262 DOI: 10.3390/plants11040550] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 02/15/2022] [Accepted: 02/17/2022] [Indexed: 11/16/2022]
Abstract
While the properties of edible pomegranate varieties have been widely explored, there is little information on ornamental types. In this study, possible alternatives for the valorization of dwarf pomegranate fruits have been explored. The characterization of their hydromethanolic extract by gas chromatography−mass spectrometry evidenced the presence of high contents of 5-hydroxymethylfurfural (a carbon-neutral feedstock for the production of fuels and other chemicals) and β- and γ-sitosterol stereoisomers. The microbicidal activity of the crude extract, both alone and in a conjugate complex with chitosan oligomers (COS), was investigated against three plant pathogenic microorganisms that cause significant losses in woody crops: Erwinia amylovora, E. vitivora, and Diplodia seriata. In in vitro assays, a strong synergistic behavior was found after conjugation of the bioactive constituents of the fruit extract with COS, resulting in minimum inhibitory concentration (MIC) values of 750 and 375 μg·mL−1 against E. amylovora and E. vitivora, respectively, and an EC90 value of 993 μg·mL−1 against D. seriata. Hence, extracts from the non-edible fruits of this Punicaceae may hold promise as a source of high value-added phytochemicals or as environmentally friendly agrochemicals.
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Affiliation(s)
- Eva Sánchez-Hernández
- Department of Agricultural and Forestry Engineering, ETSIIAA, University of Valladolid, Avenida de Madrid 44, 34004 Palencia, Spain; (E.S.-H.); (L.B.-D.); (J.M.-G.)
| | - Laura Buzón-Durán
- Department of Agricultural and Forestry Engineering, ETSIIAA, University of Valladolid, Avenida de Madrid 44, 34004 Palencia, Spain; (E.S.-H.); (L.B.-D.); (J.M.-G.)
| | - José A. Cuchí-Oterino
- Instituto Universitario de Investigación en Ingeniería de Aragón (i3A), EPS, University of Zaragoza, Carretera de Cuarte s/n, 22071 Huesca, Spain;
| | - Jesús Martín-Gil
- Department of Agricultural and Forestry Engineering, ETSIIAA, University of Valladolid, Avenida de Madrid 44, 34004 Palencia, Spain; (E.S.-H.); (L.B.-D.); (J.M.-G.)
| | - Belén Lorenzo-Vidal
- Servicio de Microbiología, Hospital Universitario Rio Hortega, Calle Dulzaina 2, 47012 Valladolid, Spain;
| | - Pablo Martín-Ramos
- Instituto Universitario de Investigación en Ciencias Ambientales de Aragón (IUCA), EPS, University of Zaragoza, Carretera de Cuarte s/n, 22071 Huesca, Spain
- Correspondence: ; Tel.: +34-974-292668
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26
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Effects of Gum Arabic Coatings Enriched with Lemongrass Essential Oil and Pomegranate Peel Extract on Quality Maintenance of Pomegranate Whole Fruit and Arils. Foods 2022; 11:foods11040593. [PMID: 35206069 PMCID: PMC8871292 DOI: 10.3390/foods11040593] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 11/18/2022] Open
Abstract
The effects of gum arabic coatings combined with lemongrass oil and/or pomegranate peel extract on freshly harvested mature ‘Wonderful’ pomegranate fruit were studied. Fruit were coated with gum arabic (GA) (1.5% w/v) alone or enriched with lemongrass oil (LM) (0.1% v/v) and/or pomegranate peel extract (PP) (1% w/v). Fruit were packed into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high), and stored for 6 weeks at 5 ± 1 °C (90% RH). Evaluations were made every 2 weeks of cold storage and after 5 d of shelf life (20 °C and 65% RH). Fruit coated with GA + PP (4.09%) and GA + PP + LM (4.21%) coatings recorded the least cumulative weight loss compared to the uncoated control (9.87%). After 6 weeks, uncoated control and GA + PP + LM recorded the highest (24.55 mg CO2Kg−1h−1) and lowest (10.76 mg CO2Kg−1h−1) respiration rate, respectively. Coating treatments reduced the incidence of decay and treatments GA + LM + PP and GA + PP recorded the highest total flavonoid content between 2 and 6 weeks of storage. The findings suggest that GA coatings with/without LM and PP can be a beneficial postharvest treatment for ‘Wonderful’ pomegranates to reduce weight loss and decay development during cold storage.
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27
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Fathi-Najafabadi A, Besada C, Gil R, Tormo D, Navarro P, Salvador A. Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:268-278. [PMID: 35068571 PMCID: PMC8758845 DOI: 10.1007/s13197-021-05011-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/17/2020] [Accepted: 01/29/2021] [Indexed: 01/03/2023]
Abstract
Nowadays the treatment based on applying high CO2 concentrations to fruit is the main method used in astringent persimmon prior to being commercialized, but it can cause quality problems for fruit during cold storage. The aim of this study was to evaluate the effectiveness of a recently patented astringency removal method based on applying a new wax whose formulation includes ethanol before commercial packaging. During two seasons, three treatments were evaluated in cv. Rojo Brillante and Triumph: (1) CO2- standard treatment; (2) waxed and packed in plastic film according to the patented method; (3) packed in plastic film without any treatment. During a third season, the new method's effectiveness in removing astringency was evaluated under industrial conditions. After treatments fruit was stored at 0 °C for 15, 21 and 30 days before being transferred at 20 °C to simulate a 5-days shelf-life. All the fruit treated with the new wax completely lost astringency after 30 days at 0 °C, and commercial firmness was maintained. At the end of the storage, fruit quality was substantially higher in fruit submitted to the new treatment. CO2-treated fruit, manifested internal browning after 30 storage days and shelf-life, while this disorder was not detected in waxed fruit.
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Affiliation(s)
- Ayoub Fathi-Najafabadi
- grid.419276.f0000 0000 9605 0555Centro de Tecnología Postcosecha, del Instituto Valenciano de Investigaciones Agrarias (IVIA), Carretera Moncada-Náquera Km. 4.5, 46113 Moncada, Valencia Spain
| | - Cristina Besada
- grid.419276.f0000 0000 9605 0555Centro de Tecnología Postcosecha, del Instituto Valenciano de Investigaciones Agrarias (IVIA), Carretera Moncada-Náquera Km. 4.5, 46113 Moncada, Valencia Spain
| | - Rebeca Gil
- grid.419276.f0000 0000 9605 0555Centro de Tecnología Postcosecha, del Instituto Valenciano de Investigaciones Agrarias (IVIA), Carretera Moncada-Náquera Km. 4.5, 46113 Moncada, Valencia Spain
| | - Dani Tormo
- Fomesa Fruitech S.L.U, 46469 Beniparrell, Valencia Spain
| | - Pilar Navarro
- grid.419276.f0000 0000 9605 0555Centro de Tecnología Postcosecha, del Instituto Valenciano de Investigaciones Agrarias (IVIA), Carretera Moncada-Náquera Km. 4.5, 46113 Moncada, Valencia Spain
| | - Alejandra Salvador
- grid.419276.f0000 0000 9605 0555Centro de Tecnología Postcosecha, del Instituto Valenciano de Investigaciones Agrarias (IVIA), Carretera Moncada-Náquera Km. 4.5, 46113 Moncada, Valencia Spain
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28
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Polysaccharide-Based Active Coatings Incorporated with Bioactive Compounds for Reducing Postharvest Losses of Fresh Fruits. COATINGS 2021. [DOI: 10.3390/coatings12010008] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
This review reports recently published research related to the application of polysaccharide-based biodegradable and edible coatings (BECs) fortified with bioactive compounds obtained from plant essential oils (EOs) and phenolic compounds of plant extracts. Combinations of polysaccharides such as starches, pectin, alginate, cellulose derivatives, and chitosan with active compounds obtained from clove, lemon, cinnamon, lavender, oregano, and peppermint have been documented as potential candidates for biologically active coating materials for retardation of quality changes in fresh fruits. Additionally, polysaccharide-based active coatings supplemented with plant extracts such as cashew leaves, pomegranate peel, red roselle, apple fiber, and green tea extracts rich in phenolic compounds and their derivatives have been reported to be excellent substituents to replace chemically formulated wax coatings. Moreover, EOs and plant polyphenolics including alcohols, aldehydes, ketones phenols, organic acids, terpenes, and esters contain hydroxyl functional groups that contribute bioactivity to BECs against oxidation and reduction of microbial load in fresh fruits. Therefore, BECs enriched with active compounds from EOs and plant extracts minimize physiological and microbial deterioration by reducing moisture loss, softening of flesh, ripening, and decay caused by pathogenic bacterial strains, mold, or yeast rots, respectively. As a result, shelf life of fresh fruits can be extended by employing active polysaccharide coatings supplemented with EOs and plant extracts prior to postharvest storage.
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Coating of Tomatoes (Solanum lycopersicum L.) Employing Nanoemulsions Containing the Bioactive Compounds of Cactus Acid Fruits: Quality and Shelf Life. Processes (Basel) 2021. [DOI: 10.3390/pr9122173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study was aimed at evaluating the effect of a nanoemulsion containing the bioactive compounds of orange essential oil and xoconostle (Opuntia oligacantha C.F. Först) on maintaining and improving the quality of the shelf life of tomato fruits. The nanoemulsion was applied as a coating on the whole fruits during physiological maturity; the treatments were thus: Control 1 without coating (C1); Control 2 with food-grade mineral oil coating (C2); and nanoemulsions that were diluted with mineral oil at 2.5% (DN2.5), 5% (DN5), 10% (DN10), and 20% (DN20). Further, the following parameters were determined for 21 days: the percentage weight loss, firmness, colour, pH, titratable acidity, total soluble solids, ascorbic acid content, total phenols, flavonoids, tannins, antioxidant activities DPPH and ABTS, and the histological evaluation of the pericarp of the fruits. Significant differences (p < 0.05) were observed during the treatments; DN10 and DN20 obtained the best weight loss results (3.27 ± 0.31% and 3.71 ± 0.30%, respectively) compared with C1 and C2. The DN5 and DN20 textures exhibited the highest firmness (11.56 ± 0.33 and 11.89 ± 1.04 N, respectively). The antioxidant activity (DPPH on Day 21) was higher in the DN20 treatment (48.19 ± 0.95%) compared with in C1 (39.52 ± 0.30%) and C2 (38.14 ± 0.76%). Histological evaluation revealed that the nanoemulsion coating allowed a slower maturation of the cells in the pericarp of the fruits. The nanoemulsion, as a coat, improved the quality and valuable life of the tomato regarding its physicochemical and antioxidant properties, thus availing an effective alternative for conserving this fruit.
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Chawla R, Sivakumar S, Kaur H. Antimicrobial edible films in food packaging: Current scenario and recent nanotechnological advancements- a review. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2020.100024] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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31
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Miteluț AC, Popa EE, Drăghici MC, Popescu PA, Popa VI, Bujor OC, Ion VA, Popa ME. Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review. Foods 2021; 10:2821. [PMID: 34829101 PMCID: PMC8620870 DOI: 10.3390/foods10112821] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/08/2021] [Accepted: 11/14/2021] [Indexed: 11/24/2022] Open
Abstract
The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.
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Affiliation(s)
- Amalia Carmen Miteluț
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Elisabeta Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Mihaela Cristina Drăghici
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Paul Alexandru Popescu
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Vlad Ioan Popa
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Oana-Crina Bujor
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Violeta Alexandra Ion
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Mona Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
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Bodbodak S, Shahabi N, Mohammadi M, Ghorbani M, Pezeshki A. Development of a Novel Antimicrobial Electrospun Nanofiber Based on Polylactic Acid/Hydroxypropyl Methylcellulose Containing Pomegranate Peel Extract for Active Food Packaging. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02722-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Jiang H, Zhang W, Xu Y, Zhang Y, Pu Y, Cao J, Jiang W. Applications of plant-derived food by-products to maintain quality of postharvest fruits and vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings). Foods 2021; 10:foods10092088. [PMID: 34574198 PMCID: PMC8468636 DOI: 10.3390/foods10092088] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 08/27/2021] [Accepted: 09/01/2021] [Indexed: 12/16/2022] Open
Abstract
Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile strength, water solubility, and moderate antibacterial characteristics, among others. The addition of other biopolymers, nanoparticles, or natural active agents improves these features. In this review article, we have summarized the current state of seaweed polysaccharide research in active packaging, intelligent packaging, edible films, and coatings. It also highlights the physical, thermal, antioxidant, and other properties of these materials. Finally, the article discusses the relevant legislation as well as the field’s future prospects. Research shows that seaweeds polysaccharide looks promising as a sustainable food contact material, but there is always a potential for development to make it market feasible.
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Yadav A, Kumar N, Upadhyay A, Pratibha, Anurag RK. Edible Packaging from Fruit Processing Waste: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1940198] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ajay Yadav
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh, India
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, Haryana, India
| | - Nishant Kumar
- Department of Agricultural and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, Haryana, India
| | - Pratibha
- Department of Food Business Management and Entrepreneurship Development, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, India
| | - Rahul Kumar Anurag
- Agricultural Structures and Environmental Control Division, ICAR-Central Institute of Post Harvest Engineering and Technology, PAU Campus-141004 Ludhiana, Punjab, India
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Kurek M, Benbettaieb N, Ščetar M, Chaudy E, Elez-Garofulić I, Repajić M, Klepac D, Valić S, Debeaufort F, Galić K. Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100980] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ghosh A, Saha I, Debnath SC, Hasanuzzaman M, Adak MK. Chitosan and putrescine modulate reactive oxygen species metabolism and physiological responses during chili fruit ripening. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 163:55-67. [PMID: 33812227 DOI: 10.1016/j.plaphy.2021.03.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 03/12/2021] [Indexed: 06/12/2023]
Abstract
We investigated the combined effect of chitosan (CHT) and putrescine (PUT) on the postharvest shelf life of Capsicum fruit concerning the metabolism of reactive oxygen species (ROS) through direct and indirect effects on ripening characters cell wall hydrolyzing enzyme and ROS metabolism. The PUT and CHT directly affected quality indices like color, firmness and water loss with a concomitant oxidative bust in the development of O2•- and H2O2 in fruit pulp. This was accompanied by significant suppression of respiratory flux, a decrease of total soluble solids and ascorbic acid content throughout postharvest storage. PUT applied with CHT modified the oxidative metabolism of fruits by a significant reduction in the level of O2•- and H2O2 content. In addition, a significant accumulation of total polyamine under respective treatment was reasonably correlated with both ROS producing enzyme as well as H2O2 and O2•-. Wall hydrolyzing enzymes like pectin methyl esterase and cellulase had marked downregulation both under PUT and CHT + PUT treatment. Moreover, on close observation, the combinational effects of PUT and CHT had better effects in the regulation of those enzymes as compared to individual treatment. Fruits restore higher antioxidative capacities as evident with superoxide dismutase (SOD), guaiacol peroxidases (GPX), ascorbate peroxidase (APX) catalase (CAT), glutathione peroxidase (GPX), NADPH oxidase (NOX) and glutathione reductase (GR), indicating their roles on fruit coat softening. Finally, the treatment of PUT and CHT in combination increased shelf life vis-à-vis the quality of fruit.
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Affiliation(s)
- Arijit Ghosh
- Plant Physiology and Plant Molecular Biology Research Unit, Department of Botany, University of Kalyani, Kalyani, 74 1235, Nadia, W.B., India
| | - Indraneel Saha
- Plant Physiology and Plant Molecular Biology Research Unit, Department of Botany, University of Kalyani, Kalyani, 74 1235, Nadia, W.B., India
| | | | - Mirza Hasanuzzaman
- Department of Agronomy, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka, 1207, Bangladesh.
| | - Malay Kumar Adak
- Plant Physiology and Plant Molecular Biology Research Unit, Department of Botany, University of Kalyani, Kalyani, 74 1235, Nadia, W.B., India.
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Panahirad S, Dadpour M, Peighambardoust SH, Soltanzadeh M, Gullón B, Alirezalu K, Lorenzo JM. Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Sultan M, Hafez OM, Saleh MA, Youssef AM. Smart edible coating films based on chitosan and beeswax-pollen grains for the postharvest preservation of Le Conte pear. RSC Adv 2021; 11:9572-9585. [PMID: 35423446 PMCID: PMC8695420 DOI: 10.1039/d0ra10671b] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Accepted: 02/11/2021] [Indexed: 01/26/2023] Open
Abstract
Smart edible coating films can be used in food packaging. For this application, they must have good physical and mechanical properties. Herein, chitosan–beeswax based film is used to preserve Le Conte pears postharvest. The chitosan–beeswax films were characterized using XRD, FT-IR, and SEM analysis. Moreover, all films showed good self-healing aptitudes ranging from 86.7 to 96.3. The film treated with pollen grains showed an enhanced water contact angle compared with the chitosan film. The chitosan–beeswax/pollen grain film exhibited a two-fold lower WVTR value compared to the chitosan film, and showed the tendency to increase the stiffness of the film. The elongation% at break was reduced from 35.81 to 14.09. Fruit quality parameters were determined in cold storage for 105 days during shelf life after a simulated marketing period of 7 days. All coated fruits successfully showed decrease in weight loss, decay and rate of softening. Therefore, chitosan–beeswax/pollen grains can be considered safe and effective coating for the fruit preservation. Smart edible coating films can be used in food packaging.![]()
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Affiliation(s)
- Maha Sultan
- Packaging Materials Department, National Research Centre 33 El Bohouth St. (former El Tahrir st.), Dokki Giza 12622 Egypt +20 33370931 +20 33322418
| | - Omaima M Hafez
- Pomology Departments, National Research Centre Rd., El Butouth St., Dokki Cairo 12622 Egypt
| | - Malaka A Saleh
- Pomology Departments, National Research Centre Rd., El Butouth St., Dokki Cairo 12622 Egypt
| | - Ahmed M Youssef
- Packaging Materials Department, National Research Centre 33 El Bohouth St. (former El Tahrir st.), Dokki Giza 12622 Egypt +20 33370931 +20 33322418
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Kumar N, Pratibha, Neeraj, Ojha A, Upadhyay A, Singh R, Kumar S. Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110435] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Belgacem I, Li Destri Nicosia MG, Pangallo S, Abdelfattah A, Benuzzi M, Agosteo GE, Schena L. Pomegranate Peel Extracts as Safe Natural Treatments to Control Plant Diseases and Increase the Shelf-Life and Safety of Fresh Fruits and Vegetables. PLANTS (BASEL, SWITZERLAND) 2021; 10:453. [PMID: 33673670 PMCID: PMC7997167 DOI: 10.3390/plants10030453] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/20/2021] [Accepted: 02/23/2021] [Indexed: 11/16/2022]
Abstract
Although the Green Revolution was a milestone in agriculture, it was accompanied by intensive use of synthetic pesticides, which has raised serious concerns due to their impact on human and environmental health. This is increasingly stimulating the search for safer and more eco-friendly alternative means to control plant diseases and prevent food spoilage. Among the proposed alternatives, pomegranate peel extracts (PPEs) are very promising because of their high efficacy. In the present review, we discuss the complex mechanisms of action that include direct antimicrobial activity and induction of resistance in treated plant tissues and highlight the importance of PPE composition in determining their activity. The broad spectrum of activity, wide range of application and high efficiency of PPEs against bacterial, fungal and viral plant pathogens suggest a potential market not only restricted to organic production but also integrated farming systems. Considering that PPEs are non-chemical by-products of the pomegranate industry, they are perceived as safe by the public and may be integrated in circular economy strategies. This will likely encourage agro-pharmaceutical industries to develop commercial formulations and speed up the costly process of registration.
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Affiliation(s)
- Imen Belgacem
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Maria G. Li Destri Nicosia
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Sonia Pangallo
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Ahmed Abdelfattah
- Institute of Environmental Biotechnology, Graz University of Technology, A-8010 Graz, Austria;
| | - Massimo Benuzzi
- BIOGARD, Division of CBC (Europe) srl, 24050 Bergamo, Italy;
| | - Giovanni E. Agosteo
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Leonardo Schena
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
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Elshafie HS, Caputo L, De Martino L, Sakr SH, De Feo V, Camele I. Study of Bio-Pharmaceutical and Antimicrobial Properties of Pomegranate ( Punica granatum L.) Leathery Exocarp Extract. PLANTS 2021; 10:plants10010153. [PMID: 33466616 PMCID: PMC7828685 DOI: 10.3390/plants10010153] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/07/2021] [Accepted: 01/11/2021] [Indexed: 12/13/2022]
Abstract
Pomegranate (Punica granatum L.) fruits are important sources of vitamins and minerals and widely used in the dietary supplement industry. An aqueous extract of its leathery exocarp (LEP) was obtained by a solid-phase micro-extraction method. The antifungal activity was examined against the phytopathogenic fungi, Fusarium oxysporum, Phytophthora cinnamomi, Penicillium digitatum and Botrytis cinerea, and the antibacterial activity was evaluated against Escherichia coli, Xanthomonas campestris,Bacillus megaterium and Clavibacter michiganensis. The antimicrobial assays showed, in some cases, a promising antimicrobial effect compared to the synthetic drugs. The possible anti-acetylcholinesterase and antioxidant activities of the LEP extract were investigated by the Ellman’s assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) test, respectively, and their results showed that the LEP extract has an effective anti-acetylcholinesterase inhibitory effect and an antioxidant activity. Thus, the LEP extract could be valid as a candidate for further studies on the use of pomegranate in neurodegenerative diseases as a food preservative and a suitable substitute to control several phytopathogens.
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Affiliation(s)
- Hazem S. Elshafie
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (H.S.E.); (S.H.S.)
| | - Lucia Caputo
- Department of Pharmacy, University of Salerno, 84084 Fisciano, Italy; (L.C.); (L.D.M.); (V.D.F.)
| | - Laura De Martino
- Department of Pharmacy, University of Salerno, 84084 Fisciano, Italy; (L.C.); (L.D.M.); (V.D.F.)
| | - Shimaa H. Sakr
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (H.S.E.); (S.H.S.)
- Department of Chemistry, Faculty of Science, Zagazig University, 44511 Zagazig, Egypt
| | - Vincenzo De Feo
- Department of Pharmacy, University of Salerno, 84084 Fisciano, Italy; (L.C.); (L.D.M.); (V.D.F.)
| | - Ippolito Camele
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (H.S.E.); (S.H.S.)
- Correspondence: ; Tel.: +39-0971-205544
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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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Magangana TP, Makunga NP, Fawole OA, Opara UL. Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate ( Punica granatum L.) Peel Waste: A Review. Molecules 2020; 25:E4690. [PMID: 33066412 PMCID: PMC7587354 DOI: 10.3390/molecules25204690] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 10/04/2020] [Accepted: 10/07/2020] [Indexed: 01/09/2023] Open
Abstract
Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.
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Affiliation(s)
- Tandokazi Pamela Magangana
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Nokwanda Pearl Makunga
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
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Individual and Combined Coatings of Chitosan and Carnauba Wax with Oregano Essential Oil to Avoid Water Loss and Microbial Decay of Fresh Cucumber. COATINGS 2020. [DOI: 10.3390/coatings10070614] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The objective of the present study is to evaluate the effect of individual and combined coatings of chitosan (0.008 g·mL−1) and carnauba wax (0.1 g·mL−1) with oregano essential oil (OEO, 0.08 g·mL−1) to reduce dehydration and microbial decay of fresh cucumbers stored at 10 °C. Chitosan-OEO-wax films showed the lowest water vapor transmission rate (0.141 g·m−2·h−1), compared to single chitosan films (0.257 g·m−2·h−1). While chitosan-OEO films completely inhibited the in vitro growth of Alternaria alternata and reduced the growth of Salmonella Typhimurium, Escherichia coli O157:H7, mesophilic bacteria, and fungi isolated from decayed cucumbers. Besides, the infrared analysis of chitosan-OEO-wax films showed shifts in O–H and N–H absorption bands, indicating possible hydrogen bonding between the components. Wax and wax-OEO were the most effective coatings to prevent weight loss in cucumbers during 15 days of storage at 10 °C, while the most effective antimicrobial treatments were chitosan and chitosan-OEO. Therefore, these results showed that carnauba wax and carnauba wax-OEO coatings were the most effective in weight loss, whereas chitosan and chitosan-OEO were the most effective to reduce the microbial load of the treated fresh cucumber.
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Redondo-Blanco S, Fernández J, López-Ibáñez S, Miguélez EM, Villar CJ, Lombó F. Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review. J Food Prot 2020; 83:163-171. [PMID: 31860394 DOI: 10.4315/0362-028x.jfp-19-163] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities.
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Affiliation(s)
- Saúl Redondo-Blanco
- Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; and Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Instituto de Investigación Sanitaria del Principado de Asturias (IISPA), 33011 Oviedo, Asturias, Spain
| | - Javier Fernández
- Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; and Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Instituto de Investigación Sanitaria del Principado de Asturias (IISPA), 33011 Oviedo, Asturias, Spain
| | - Sara López-Ibáñez
- Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; and Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Instituto de Investigación Sanitaria del Principado de Asturias (IISPA), 33011 Oviedo, Asturias, Spain
| | - Elisa M Miguélez
- Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; and Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Instituto de Investigación Sanitaria del Principado de Asturias (IISPA), 33011 Oviedo, Asturias, Spain
| | - Claudio J Villar
- Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; and Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Instituto de Investigación Sanitaria del Principado de Asturias (IISPA), 33011 Oviedo, Asturias, Spain
| | - Felipe Lombó
- Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; and Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Instituto de Investigación Sanitaria del Principado de Asturias (IISPA), 33011 Oviedo, Asturias, Spain
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Nešić A, Cabrera-Barjas G, Dimitrijević-Branković S, Davidović S, Radovanović N, Delattre C. Prospect of Polysaccharide-Based Materials as Advanced Food Packaging. Molecules 2019; 25:E135. [PMID: 31905753 PMCID: PMC6983128 DOI: 10.3390/molecules25010135] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/22/2019] [Accepted: 12/26/2019] [Indexed: 11/16/2022] Open
Abstract
The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.
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Affiliation(s)
- Aleksandra Nešić
- Vinca Institute for Nuclear Sciences, University of Belgrade, Mike Petrovica-Alasa 12-14, 11000 Belgrade, Serbia;
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | | | - Sladjana Davidović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Neda Radovanović
- Inovation Centre of Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Cédric Delattre
- CNRS, SIGMA Clermont, Institut Pascal, Université Clermont Auvergne, F-63000 Clermont-Ferrand, France;
- Institute Universitaire de France (IUF), 1 rue Descartes, 75005 Paris, France
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Kumar N, Neeraj, Ojha A, Singh R. Preparation and characterization of chitosan - pullulan blended edible films enrich with pomegranate peel extract. REACT FUNCT POLYM 2019. [DOI: 10.1016/j.reactfunctpolym.2019.104350] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Aremu AO, Ncama K, Omotayo AO. Ethnobotanical uses, biological activities and chemical properties of Kei-apple [Dovyalis caffra (Hook.f. & Harv.) Sim]: An indigenous fruit tree of southern Africa. JOURNAL OF ETHNOPHARMACOLOGY 2019; 241:111963. [PMID: 31132461 DOI: 10.1016/j.jep.2019.111963] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Revised: 05/14/2019] [Accepted: 05/17/2019] [Indexed: 06/09/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Dovyalis caffra (Hook.f. & Harv.) Sim (commonly called Kei-apple) is an indigenous fruit tree that has medicinal values for various ethnic groups in southern Africa. AIM OF THE REVIEW This review aims to provide a critical appraisal of the existing knowledge on the ethnobotanical value, biological activities and phytochemicals of Dovyalis caffra. In addition, the potential of producing a functional health product from Kei-apple due to its therapeutic effects and rich pool of phytochemicals was explored. METHODS A detailed literature search was conducted using various online search engines, such as Scopus, Google Scholar, Mendeley and Web of Science. Additional information was sourced from ethnobotanical literature focusing on southern African flora. RESULTS Dovyalis caffra has diverse uses in local and popular medicine, specifically for relieving pain and rheumatism in humans. Ethno-veterinary potential of Kei-apple has also been documented in East Africa. Non-medicinal uses of the tree include its role in biological hedging and as a traditional herb for African magical purpose. Regarding its biological activities, polar extracts from the seeds exhibited noteworthy antibacterial (minimum inhibitory concentration of 1 μg/ml against Staphylococcus aureus) activity. Quantitative analysis (e.g. GC-MS, HPLC) indicated the presence of a rich (>80) pool of chemicals, including sterols, phenolic acids and fatty acids from different parts of the plant while 11 compounds have been isolated from its leaves and twigs. CONCLUSIONS Dovyalis caffra has been tested for various biological activities and the extracts (seeds in particular) demonstrated promising antibacterial potential. A lack of alignment between the ethno-medicinal uses and existing biological screenings was observed, indicting the need for anti-inflammatory and anti-rheumatism potential of Dovyalis caffra to be explored. In vivo validation of antibacterial and anti-parasitic activities against clinical bacterial strains and parasites, respectively is required. Other areas that need investigation are safety evaluations and development of integrated cultivation approach in order to fully explore the plant's potential.
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Affiliation(s)
- Adeyemi Oladapo Aremu
- Indigenous Knowledge Systems (IKS) Centre, Faculty of Natural and Agricultural Sciences, North West University, Private Bag X2046, Mmabatho, 2790, North West Province, South Africa; Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North West University, Private Bag X2046, Mmabatho, 2790, North West Province, South Africa; School of Life Sciences, University of KwaZulu-Natal Pietermaritzburg, Private Bag X01, Scottsville, 3209, KwaZulu-Natal Province, South Africa.
| | - Khayelihle Ncama
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North West University, Private Bag X2046, Mmabatho, 2790, North West Province, South Africa; Department of Crop Sciences, Faculty of Natural and Agricultural Sciences, North West University, Private Bag X2046, Mmabatho, 2790, North West Province, South Africa
| | - Abiodun Olusola Omotayo
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North West University, Private Bag X2046, Mmabatho, 2790, North West Province, South Africa
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Senturk Parreidt T, Müller K, Schmid M. Alginate-Based Edible Films and Coatings for Food Packaging Applications. Foods 2018; 7:E170. [PMID: 30336642 PMCID: PMC6211027 DOI: 10.3390/foods7100170] [Citation(s) in RCA: 192] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 09/20/2018] [Accepted: 10/14/2018] [Indexed: 01/08/2023] Open
Abstract
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.
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Affiliation(s)
- Tugce Senturk Parreidt
- Chair of Food Packaging Technology, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Weihenstephaner Steig 22, 85354 Freising, Germany.
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
| | - Kajetan Müller
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
- Faculty of Mechanical Engineering, University of Applied Science Kempten, Bahnhofstraße 61, 87435 Kempten, Germany.
| | - Markus Schmid
- Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany.
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