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Sharafi H, Alirezalu A, Liu SQ, Karami A, Moradi M. Postbiotics-enriched flaxseed mucilage coating: A solution to improving postharvest quality and shelf life of strawberry. Int J Biol Macromol 2024; 265:131398. [PMID: 38599903 DOI: 10.1016/j.ijbiomac.2024.131398] [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: 12/10/2023] [Revised: 03/30/2024] [Accepted: 04/03/2024] [Indexed: 04/12/2024]
Abstract
This research aimed to assess the effects of flaxseed mucilage (Mu) coatings supplemented with postbiotics (P) obtained from Lactobacillus acidophilus LA-5 on various physical, biochemical, and microbial characteristics of strawberry fruits. Strawberry fruits were immersed for 2 min in Mu2.5 (2.5 % mucilage in distilled water), Mu5 (5 % mucilage in distilled water), P-Mu2.5 (2.5 % mucilage in undiluted postbiotics) and P-Mu5 (5 % mucilage in undiluted postbiotics) solutions and were stored at 4 °C and 85 RH for 12 days. All coatings were effective in reducing fungal count compared to the uncoated control fruits. Mu5 coating exhibited the highest efficacy, reducing fungal count by 2.85 log10 CFU/g, followed by Mu2.5 (1.47 log10 CFU/g reduction) and P-Mu2.5 groups (0.90 log10 CFU/g reduction). The fruits coated with edible coatings showed significant delays in the change of weight loss, pH, and total soluble solids as compared to the uncoated fruits. The coating containing postbiotics i.e., P-Mu5 also showed a significant increase in the total phenolic contents, total flavonoid content, antioxidant capacity, and total anthocyanin content at the end of storage relative to the uncoated fruits. Thus, Mu and P-Mu coatings may be a useful approach to maintaining the postharvest quality of strawberry fruits during cold storage.
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Affiliation(s)
- Houshmand Sharafi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Abolfazl Alirezalu
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, 1177 Urmia, Iran.
| | - Shao-Quan Liu
- Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
| | - Azad Karami
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, 1177 Urmia, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
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Chau TP, Saravanan M, Al-Ansari MM, Al-Dahmash ND, Kuriakose LL, Sindhu R. Antimicrobial and biocompatibility nature of methanol extract of Lannea coromandelica bark and edible coating film preparation for fruit preservation. ENVIRONMENTAL RESEARCH 2024; 243:117861. [PMID: 38070851 DOI: 10.1016/j.envres.2023.117861] [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: 09/30/2023] [Revised: 11/30/2023] [Accepted: 12/02/2023] [Indexed: 12/22/2023]
Abstract
This research was performed to evaluate the antimicrobial activity of methanol extract of Lannea coromandelica bark against fruit damage causing microbes such as fungi: Alternaria sp., Aspergillus sp., Botrytis sp., Cladosporium sp., Fusarium sp., Penicillium sp., Phytophthora sp., and Trichoderma sp. The bacteria: such as Chromobacter sp., Enterobacter sp., Erwinia sp., Flavobacterium sp., Lactobacillus sp., Pseudomonas sp., and Xanthomonas sp. was investigated. Furthermore, their biocompatibility nature was determined through animal (rat) model study and their fruit preserving potential was determined by edible coating preparation with chitosan and other substances. Interestingly, the extract showed dose dependent (1000 μg mL-1) activity against these microbes in the following order: Enterobacter sp. (26.4 ± 1.5) > Chromobacter sp. (25.4 ± 1.6) > Pseudomonas sp. (24.5 ± 1.3) > Flavobacterium sp. (24.3 ± 1.4) > Xanthomonas sp. (23.6 ± 1.6) > Erwinia sp. (23.6 ± 1.6) > Lactobacillus sp. (19.6 ± 1.3). Similarly, the antifungal activity was found as Penicillium sp. (32.6 ± 1.3) > Cladosporium sp. (32.6 ± 1.5) > Alternaria sp. (30.3 ± 1.2) > Aspergillus sp. (29.9 ± 1.8) > Botrytis sp. (29.8 ± 1.2) > Fusarium sp. (28.6 ± 1.5) > Trichoderma sp. (19.8 ± 1.4) > Phytophthora sp. (16.2 ± 1.1). The acute toxicity and histopathological study results revealed that the extract possesses biocompatible in nature. The illumination transmittance and active functional groups involved in interaction among test methanol extract and chitosan investigated by UV-vis and Fourier-transform infrared spectroscopy (FTIR) analyses and found average light transmittance and few vital functional groups accountable for optimistic interaction to creak edible coating. Approximately four (set I-IV) treatment sets were prepared, and it was discovered that all of the coated Citrus maxima fruit quality characteristics including total soluble solids (TSS), weight loss (%), pH of fruit pulp juice, and decay percentage were significantly (p>0.05) better than uncoated fruit.
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Affiliation(s)
- Tan Phat Chau
- Faculty of Applied Technology, School of Technology, Van Lang University, Ho Chi Minh City, Viet Nam.
| | - Mythili Saravanan
- Department of Pharmaceutical Sciences, North Carolina Central University, USA
| | - Mysoon M Al-Ansari
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Nora Dahmash Al-Dahmash
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Laya Liz Kuriakose
- Department of Food Technology, TKM Institute of Technology, Kollam, Kerala, India
| | - Raveendran Sindhu
- Department of Food Technology, TKM Institute of Technology, Kollam, Kerala, India.
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Talesh AA, Amiri S, Radi M, Hosseinifarahi M. Effect of nanocomposite alginate-based edible coatings containing thymol-nanoemulsion and/or thymol-loaded nanostructured lipid carriers on the microbial and physicochemical properties of carrot. Int J Biol Macromol 2024:129196. [PMID: 38184040 DOI: 10.1016/j.ijbiomac.2023.129196] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/15/2023] [Accepted: 12/31/2023] [Indexed: 01/08/2024]
Abstract
In this study, the effect of thymol-nanoemulsion (NE) and thymol-loaded nanostructured lipid carriers (NLC) on the physiological and microbial quality of carrot was investigated. The NE and NLC droplet sizes were 86 and 140 nm with encapsulation efficiency of 97 and 94 %, respectively. The minimum inhibitory concentration and minimum bactericidal concentration of thymol decreased in NE and increased in NLC against E. coli and S. aureus. Moreover, thymol-containing coatings exhibited a higher peroxidase activity, total phenolic content, flavonoid content, DPPH radical scavenging activity, pH, and lower respiration rate, TSS, weight loss, and decay with the preference for samples coated with NLC and NE (particularly NLC). The NE and NLC treatments significantly reduced the total viable, mold and yeast, lactic acid bacteria, and Enterobacteriaceae counts compared to the free thymol-containing coating. Results showed that the application of NE and NLC containing alginate-based coating (with the preference for NLC) improved the postharvest quality of carrot and extended its shelf life. Meanwhile, the separate application of these systems gave better results than the simultaneous application of both systems in one sample.
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Affiliation(s)
- Alireza Amiri Talesh
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Sedigheh Amiri
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran; Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran.
| | - Mohsen Radi
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran; Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran.
| | - Mehdi Hosseinifarahi
- Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran; Department of Horticultural Science, Yasuj Branch, Islamic Azad University, Yasuj, Iran
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A visual bi-layer indicator based on mulberry anthocyanins with high stability for monitoring Chinese mitten crab freshness. Food Chem 2023; 411:135497. [PMID: 36696720 DOI: 10.1016/j.foodchem.2023.135497] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 01/06/2023] [Accepted: 01/14/2023] [Indexed: 01/19/2023]
Abstract
In this study, a bilayer film (BIF) was fabricated to improve the stability of an anthocyanin-based freshness indicator film. The sensor layer consists of gellan gum (GG) and mulberry anthocyanin (MAE) for freshness indication. The oxygen barrier layer was constructed from chitosan (CS), polyvinyl alcohol (PVA), sodium alginate (SA), and pullulan (Pu) to the protection of MAE from oxidation. The highest antioxidant activity of BIF was 91.28 %. BIF was used to monitor the Chinese mitten crab freshness. The total volatile basic nitrogen (TVB-N) level was increased to 31.23 mg/100 g on day 8, and the color of the indicator presented a visible change from pink to dark green. The acquired results revealed a good correlation between TVB-N, pH, and color change of the indicator. The research indicated that the BIF was applied for freshness monitoring of Chinese mitten crab and displayed significant color changes that would be effective in commercial environments.
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Yang Z, Li C, Wang T, Li Z, Zou X, Huang X, Zhai X, Shi J, Shen T, Gong Y, Holmes M, Povey M. Novel gellan gum-based probiotic film with enhanced biological activity and probiotic viability: Application for fresh-cut apples and potatoes. Int J Biol Macromol 2023; 239:124128. [PMID: 36963535 DOI: 10.1016/j.ijbiomac.2023.124128] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 03/06/2023] [Accepted: 03/18/2023] [Indexed: 03/26/2023]
Abstract
A novel probiotic film based on gellan gum (GN), cranberry extract (CE), and Lactococcus lactis (LA) was developed in the present study. The fluorescence and SEM image results showed that GN/CE film containing LA was successfully fabricated. The incorporation of LA significantly enhanced the antibacterial activity of the film. The presence of CE strengthened the antioxidant activity and LA survivability in the film. The combination of LA (0-1.0 %) and CE (0.5-1.0 %) improved the mechanical property of the film through the formation of density structure. The best comprehensive properties were obtained with the film containing 2.0 %LA and 0.5 %CE. The GN/2.0 %LA/0.5 %CE film also showed the optimal preservation effect on fresh-cut potatoes and apples. Hence, GN/2.0 %LA/0.5 %CE probiotic film has proved to be suitable for fruit and vegetable preservation.
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Affiliation(s)
- Zhikun Yang
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Chuang Li
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Tao Wang
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Tingting Shen
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yunyun Gong
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Megan Povey
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
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Su H, Chen Z, Zhao Y, An J, Huang H, Liu R, Huang C. Polyvinyl alcohol film with chlorine dioxide microcapsules can be used for blueberry preservation by slow-release of chlorine dioxide gas. Front Nutr 2023; 10:1177950. [PMID: 37143474 PMCID: PMC10151673 DOI: 10.3389/fnut.2023.1177950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 03/27/2023] [Indexed: 05/06/2023] Open
Abstract
Introduction Chlorine dioxide (ClO2) is a safe and efficient bactericide with unique advantages in reducing foodborne illnesses, inhibiting microbial growth, and maintaining the nutritional quality of food. However, gaseous ClO2 is sensitive to heat, vibration, and light, which limits its application. Methods In this study, a ClO2 precursor-stabilized ClO2 aqueous solution was encapsulated by the double emulsion method, and a high-performance ClO2 self-releasing polyvinyl alcohol (PVA) film was prepared to investigate its performance and effect on blueberry quality during storage. Results The self-releasing films had the best overall performance when the microcapsule content was 10% as the film's mechanical properties, thermal stability, and film barrier properties were significantly improved. The inhibition rates of Listeria monocytogenes and Escherichia coli were 93.69% and 95.55%, respectively, and the mycelial growth of Staphylococcus griseus was successfully inhibited. The resulting ClO2 self-releasing films were used for blueberry preservation, and an experimental study found that the ClO2 self-releasing antimicrobial film group delayed the quality decline of blueberries. During the 14-day storage period, no mold contamination was observed in the ClO2 self-releasing film group, and blueberries in the antibacterial film group had higher anthocyanin accumulation during the storage period. Discussion Research analysis showed that films containing ClO2 microcapsules are promising materials for future fruit and vegetable packaging.
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Affiliation(s)
- Hongxia Su
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Zhanpeng Chen
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yuan Zhao
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jiejie An
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Haohe Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ren Liu
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chongxing Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Guangxi Key Laboratory of Clean Pulp and Papermaking and Pollution Control, Nanning, China
- *Correspondence: Chongxing Huang
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Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02914-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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8
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Fang X, Li Y, Kua YL, Chew ZL, Gan S, Tan KW, Lee TZE, Cheng WK, Lau HLN. Insights on the potential of natural deep eutectic solvents (NADES) to fine-tune durian seed gum for use as edible food coating. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107861] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Al-Hilifi SA, Al-Ali RM, Al-Ibresam OT, Kumar N, Paidari S, Trajkovska Petkoska A, Agarwal V. Physicochemical, Morphological, and Functional Characterization of Edible Anthocyanin-Enriched Aloevera Coatings on Fresh Figs ( Ficus carica L.). Gels 2022; 8:gels8100645. [PMID: 36286146 PMCID: PMC9601845 DOI: 10.3390/gels8100645] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/16/2022] Open
Abstract
In the present investigation, Aloe vera gel (AVG)-based edible coatings enriched with anthocyanin were prepared. We investigated the effect of different formulations of aloe-vera-based edible coatings, such as neat AVG (T1), AVG with glycerol (T2), Aloe vera with 0.2% anthocyanin + glycerol (T3), and AVG with 0.5% anthocyanin + glycerol (T4), on the postharvest quality of fig (Ficus carica L.) fruits under refrigerated conditions (4 °C) for up to 12 days of storage with 2-day examination intervals. The results of the present study revealed that the T4 treatment was the most effective for reducing the weight loss in fig fruits throughout the storage period (~4%), followed by T3, T2, and T1. The minimum weight loss after 12 days of storage (3.76%) was recorded for the T4 treatment, followed by T3 (4.34%), which was significantly higher than that of uncoated fruit (~11%). The best quality attributes, such as the total soluble solids (TSS), titratable acidity (TA), and pH, were also demonstrated by the T3 and T4 treatments. The T4 coating caused a marginal change of 0.16 in the fruit titratable acidity, compared to the change of 0.33 in the untreated fruit control after 12 days of storage at 4 °C. Similarly, the total soluble solids in the T4-coated fruits increased marginally (0.43 °Brix) compared to the uncoated control fruits (>2 °Brix) after 12 days of storage at 4 °C. The results revealed that the incorporation of anthocyanin content into AVG is a promising technology for the development of active edible coatings to extend the shelf life of fig fruits.
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Affiliation(s)
- Sawsan Ali Al-Hilifi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
- Correspondence:
| | - Rawdah Mahmood Al-Ali
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
| | - Orass T. Al-Ibresam
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat 131028, India
| | - Saeed Paidari
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
| | - Anka Trajkovska Petkoska
- Faculty of Technology and Technical Social Sciences, St. Kliment Ohridski University-Bitola, Dimitar Vlahov, 1400 Veles, North Macedonia
| | - Vipul Agarwal
- Cluster for Advanced Macromolecular Design (CAMD), School of Chemical Engineering, University of New South Wales, Sydney, NSW 2052, Australia
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Long H, Bi Y, Pu L, Xu W, Xue H, Fu G, Prusky D. Preparation of chitosan/ fennel seed essential oil/ starch sodium octenyl succinate composite films for apple fruit preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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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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12
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Yang TD, Chen YL, Zeng FK, Ye MQ, Wang L, Luo Z, Qi YW, Chen FP. Effects of modified atmosphere packaging on the postharvest quality of mulberry leaf vegetable. Sci Rep 2022; 12:10893. [PMID: 35764785 PMCID: PMC9239990 DOI: 10.1038/s41598-022-15257-9] [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: 03/29/2022] [Accepted: 06/21/2022] [Indexed: 11/21/2022] Open
Abstract
Fresh mulberry leaf vegetable is nutritive and becoming popular. However, available preservation technologies are deficient. In present work, the effects of two kinds of modified atmosphere packaging on postharvest quality of fresh mulberry leaf vegetable stored at 4 °C were evaluated. The respiration rate of samples in the modified polyethylene packages (MP20) was 12.88–22.65% lower than that in normal polyethylene packaging (CK). The content of total soluble solids, soluble protein, and total polyphenol in MP20 was less changed than that in CK, and the vitamin C retention was higher as well. Moreover, the lignin content in MP20 was lower than that in CK during storage (19.79% vs 13.38% at day 8), and that was significantly positively related to the polyphenol oxidase and peroxidase activities inhibition. Taken together, a packaging with moderate gas permeability (MP20) is suitable for nutrition maintenance and lignification inhibition of fresh mulberry leaf vegetable during cold storage.
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Affiliation(s)
- Teng-da Yang
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China.,College of Food Science of Southwestern University, Chongqing, 4007151, People's Republic of China
| | - Yu-Long Chen
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Fan-Kun Zeng
- College of Food Science of Southwestern University, Chongqing, 4007151, People's Republic of China
| | - Ming-Qiang Ye
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Ling Wang
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Zheng Luo
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Ying-Wei Qi
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Fei-Ping Chen
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China.
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Novel hydrophobic colorimetric films based on ethylcellulose/castor oil/anthocyanins for pork freshness monitoring. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Odetayo T, Tesfay S, Ngobese NZ. Nanotechnology‐enhanced edible coating application on climacteric fruits. Food Sci Nutr 2022; 10:2149-2167. [PMID: 35844928 PMCID: PMC9281961 DOI: 10.1002/fsn3.2557] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 08/17/2021] [Accepted: 08/19/2021] [Indexed: 11/06/2022] Open
Abstract
Climacteric fruits continue to ripen after harvest and produce ethylene, coupled with an increase in respiration rate, which contributes to more rapid perishability. Inhibition of ethylene biosynthesis has been shown to be an efficient way to delay the onset of ripening and lengthen shelf life. The use of edible materials as coatings presents an efficient approach in preserving the quality of fruits. Edible coatings have many benefits, such as affordability, ease of application, and use of natural ingredients. Nanotechnology provides interesting approaches to the management of fruit shelf life after harvest. Nanotechnology has the capacity of producing new materials by minimizing the size of components to a nanometric level. These kinds of nanomaterials possess distinct and improved properties for delaying fruit ripening and decay. The main goal of adding nanoparticles to edible coatings is to enhance the biopolymer's mechanical and water vapor barrier properties. Nanoparticles also contain biopolymer‐like features and are thought to have superior antibacterial, antifungal, and antiviral properties than edible coatings. This review is aimed at summarizing recent findings on the application of edible coatings in the form of nanoparticles, and their effect on quality parameters and shelf life extension of climacteric fruits. Peer‐reviewed articles were obtained by using Scopus and science direct. The current materials widely used for coating climacteric fruits are zinc, silver and chitosan nanoparticles. Zinc nanoparticles have been shown to be more effective in delaying ripening significantly by reducing weight and moisture loss and ensuring retention of fruit firmness. Further research is needed to understand their effect on other physicochemical properties of fruits.
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Affiliation(s)
- Temitayo Odetayo
- Department of Botany and Plant Biotechnology Faculty of Science University of Johannesburg Johannesburg South Africa
| | - Samson Tesfay
- Department of Horticultural Science Faculty of Science University of KwaZulu‐Natal South Africa Pietermaritzburg South Africa
| | - Nomali Ziphorah Ngobese
- Department of Botany and Plant Biotechnology Faculty of Science University of Johannesburg Johannesburg South Africa
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15
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Aydin G, Zorlu EB. Characterisation and Antibacterial Properties of Novel Biodegradable Films Based on Alginate and Roselle ( Hibiscus sabdariffa L.) Extract. WASTE AND BIOMASS VALORIZATION 2022; 13:2991-3002. [PMID: 35222746 PMCID: PMC8856933 DOI: 10.1007/s12649-022-01710-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Accepted: 02/01/2022] [Indexed: 06/01/2023]
Abstract
Composite films were prepared with alginate and roselle extract (HE) at different concentrations (1%, 3%, and 5% w/v) via solvent casting technique and analyzed in terms of physical, mechanical, and antibacterial properties. The incorporation of HE into alginate films resulted in rough and heterogeneous surface characteristics with increasing concentrations of HE. The thickness and water vapor permeability of alginate-HE composite films were significantly higher (p < 0.05) compared to pure alginate films. Moreover, water content, solubility, swelling, tensile strength, and elongation at break value of the composite films decreased (p < 0.05) with increasing concentrations of the extract. FTIR spectra revealed shifts and intensity variations in the composite films and the formation of new peaks suggesting a possible interaction between alginate and HE. Alginate-HE films exhibited good antibacterial activity against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative (Escherichia coli and Klebsiella pneumoniae) bacteria. The antibacterial effect of the films, more pronounced against Gram-positive bacteria, increased with higher amounts of HE. The resulting films may be utilised as new biodegradable, antibacterial films in the food packaging industry to prolong shelf life and preserve food safety. Graphical Abstract Supplementary Information The online version of this article (10.1007/s12649-022-01710-3) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Gulsum Aydin
- Biotechnology Department, Faculty of Sciences, Selcuk University, Konya, Turkey
| | - Elif Busra Zorlu
- Biotechnology Department, Faculty of Sciences, Selcuk University, Konya, Turkey
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Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress. Molecules 2022; 27:molecules27031101. [PMID: 35164369 PMCID: PMC8839884 DOI: 10.3390/molecules27031101] [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: 11/25/2021] [Revised: 01/23/2022] [Accepted: 01/31/2022] [Indexed: 11/29/2022] Open
Abstract
Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method from natural sources is needed to tackle enzymatic browning prevention. The capabilities of natural anti-browning agents derived from plant- and animal-based resources in inhibiting enzymatic activity have been demonstrated in the literature. Some also possess strong antioxidants properties. This review aims to summarize a recent investigation regarding the use of natural anti-browning extracts from different sources for controlling the browning. The potential applications of genome-editing in preventing browning activity and improving postharvest quality is also discussed. Moreover, the patents on the anti-browning extract from natural sources is also presented in this review. The information reviewed here could provide new insights, contributing to the development of natural anti-browning extracts and genome-editing techniques for the prevention of food browning.
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Zhang W, Jing L, Chen H, Zhang S. NC‐1 coating combined with 1‐MCP treatment maintains better fruit qualities in honey peach during low‐temperature storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15450] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wangshu Zhang
- Ningbo Research Institute Zhejiang University Ningbo 315100 China
- College of Biosystems Engineering and Food Science National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzou 310058 China
| | - Luyang Jing
- Ningbo Research Institute Zhejiang University Ningbo 315100 China
| | - Huiyun Chen
- Institute of Agricultural Processing Research Ningbo Academy of Agricultural Sciences Ningbo China
| | - Sheng Zhang
- State Key Laboratory of Fluid Power and Mechatronic Systems School of Mechanical Engineering Ningbo Research Institute Zhejiang University Hangzhou 310027 China
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18
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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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Rahnama M, Anvar SA, Ahari H, Kazempoor R. Antibacterial effects of extracted corn zein with garlic extract-based nanoemulsion on the shelf life of Vannamei prawn (Litopenaeus vannamei) at refrigerated temperature. J Food Sci 2021; 86:4969-4990. [PMID: 34622450 DOI: 10.1111/1750-3841.15923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 08/21/2021] [Accepted: 08/27/2021] [Indexed: 11/30/2022]
Abstract
BACKGROUND Litopenaeus vannamei is one of the most perishable foods due to microorganism growth. Using essential oil-based nanoemulsion as a biodegradable and edible coating can enhance the shelf life of shrimp at refrigerated temperature through retarding microbial growth compared to synthetic coatings. METHODS Zein was extracted from 50 g dry milled corn with ethanol. Garlic essential oil was prepared by mixing with Tween 80. Nanoemulsion was prepared in an ultrasonic bath. DLS analysis, turbidity, and stability of nanoemulsions were performed. Radical scavenging activity, and total phenol content were done for evaluation of garlic essential oil and nanoemulsion. A 10% zein solution was prepared using ethanol 95% and glycerol plasticizer (2.5%). In the end, various microbial analysis, peroxide value, the thiobarbituric acid reactive substance (TBARS) value, the total volatile basic nitrogen (TVB-N) values, and sensory evaluations of different shrimp samples were determined. RESULTS Corn zein along with garlic-based nanoemulsion, had a great impact on the TVB-N, TBARS, and peroxide value (which indicated that z+24% garlic nanoemulsion group was the lowest among other groups on days 3, 7, and 14 (p < 0.05) as well as microbial properties (garlic EO nanoemulsion had significantly better antibacterial effectiveness compared to other groups (p < 0.05)), and sensory evaluation (the z+24% garlic nanoemulsion sample received a significantly higher score than other groups (p < 0.05)) of Litopenaeus vannamei. CONCLUSIONS Corn zein nanoemulsion functioned as an antioxidant and antimicrobial agent, increasing the shelf life of Litopenaeus vannamei at refrigerated temperature. PRACTICAL APPLICATION Emerging nanotechnology-based approaches with no side-effects on immune system of consumers plays a vital role in bioactive packaging, and on reduction of food spoilage or food poisoning in the transportation, exporting, and distribution stages of food products, especially marine-based products with cold chain transportation. Additionally, it can reduce aquaculture and environmental risks due to the usage of chemical agents used in packaging. Our results showed that administration of a corn zein with nanoemulsion of garlic extract can prolong shelf life of Litopenaeus vannamei. The paper should be of interest to readers such as food microbiologists, aquaculture scientists, fisheries scientists, marine biologists, biomaterial scientists, food packaging industrialists, medical microbiologists, public health managers, and health system managers.
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Affiliation(s)
- Mahsa Rahnama
- Doctor of Veterinary Medicine, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Seyed Amirali Anvar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Reza Kazempoor
- Department of Biology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
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20
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Preservation of Spondias tuberosa Fruit with Edible Coatings Based on Chlorella sp. Enriched with Pomegranate Seed Oil During Storage. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02704-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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21
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Iqbal MW, Riaz T, Yasmin I, Leghari AA, Amin S, Bilal M, Qi X. Chitosan‐Based Materials as Edible Coating of Cheese: A Review. STARCH-STARKE 2021. [DOI: 10.1002/star.202100088] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Muhammad Waheed Iqbal
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
- Riphah College of Rehabilitation and Allied Health Sciences Riphah International University Faisalabad 38000 Pakistan
| | - Tahreem Riaz
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Iqra Yasmin
- Center of Excellence for Olive Research and Training Barani Agricultural Research Institute Chakwal 48800 Pakistan
- Department of Food Science and Technology Government College Women University Faisalabad 38000 Pakistan
| | - Ali Ahmad Leghari
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Sabahat Amin
- National Institute of Food Science & Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Muhammad Bilal
- School of Life Science and Food Engineering Huaiyin Institute of Technology Huaian 223003 China
| | - Xianghui Qi
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
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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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Quintanilla A, Zhang H, Powers J, Sablani SS. Developing Baking-Stable Red Raspberries with Improved Mechanical Properties and Reduced Syneresis. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02599-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Yong H, Liu J. Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100550] [Citation(s) in RCA: 92] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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25
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Effects of pulsed electric field pretreatment on frying quality of fresh-cut lotus root slices. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109873] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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26
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Meng X, Song T, Chen C, Zhang H, Pan Z, Wang J. Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02525-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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27
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Antagonistic interaction of phenols and alkaloids in Sichuan pepper (Zanthoxylum bungeanum) pericarp. INDUSTRIAL CROPS AND PRODUCTS 2020. [DOI: 10.1016/j.indcrop.2020.112551] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Pobiega K, Igielska M, Włodarczyk P, Gniewosz M. The use of pullulan coatings with propolis extract to extend the shelf life of blueberry (
Vaccinium corymbosum
) fruit. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14753] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology Warsaw University of Life Sciences – SGGW Nowoursynowska 159c str Warsaw02‐776Poland
| | - Małgorzata Igielska
- Department of Food Biotechnology and Microbiology Warsaw University of Life Sciences – SGGW Nowoursynowska 159c str Warsaw02‐776Poland
| | - Piotr Włodarczyk
- Department of Food Biotechnology and Microbiology Warsaw University of Life Sciences – SGGW Nowoursynowska 159c str Warsaw02‐776Poland
| | - Małgorzata Gniewosz
- Department of Food Biotechnology and Microbiology Warsaw University of Life Sciences – SGGW Nowoursynowska 159c str Warsaw02‐776Poland
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Pirozzi A, Pataro G, Donsì F, Ferrari G. Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09245-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.
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Bilayer pH-sensitive colorimetric films with light-blocking ability and electrochemical writing property: Application in monitoring crucian spoilage in smart packaging. Food Chem 2020; 336:127634. [PMID: 32777654 DOI: 10.1016/j.foodchem.2020.127634] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 06/29/2020] [Accepted: 07/19/2020] [Indexed: 02/08/2023]
Abstract
Bilayer colorimetric films were developed for monitoring fish spoilage by using gelatin (GN) incorporated with ZnO nanoparticles as the upper layer (GN-ZnO), and gellan gum (GG) incorporated with mulberry anthocyanins (MBA) as the lower layer (GG-MBA). The color stability of the bilayer colorimetric films under visible and ultraviolet light was improved with the increase of ZnO nanoparticles content. Meanwhile, the bilayer films had good NH3 sensitivity. The limit of detection of the GG-MBA/GN-2.0% ZnO film to NH3 was 0.01 mM. The electrochemical writing ability of the bilayer films was also identified, indicating the feasibility of inks-free printing on biopolymer films. Finally, the GG-MBA/GN-2.0% ZnO film with an electrochemical writing pattern was used to monitor crucian spoilage. The GG-MBA/GN-2.0% ZnO film with electrochemical writing pattern showed visible color changes with the crucian spoilage. In conclusion, the bilayer colorimetric film was expected to be a good fish spoilage indicator in smart packaging.
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31
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Optimization of polysaccharides-based nanoemulsion using response surface methodology and application to improve postharvest storage of apple (Malus domestica). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00514-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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32
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Saleem MS, Ejaz S, Anjum MA, Nawaz A, Naz S, Hussain S, Ali S, Canan İ. Postharvest application of gum arabic edible coating delays ripening and maintains quality of persimmon fruits during storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14583] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
| | - Shaghef Ejaz
- Department of Horticulture Bahauddin Zakariya University Multan Pakistan
| | | | - Aamir Nawaz
- Department of Horticulture Bahauddin Zakariya University Multan Pakistan
| | - Safina Naz
- Department of Horticulture Bahauddin Zakariya University Multan Pakistan
| | - Sajjad Hussain
- Department of Horticulture Bahauddin Zakariya University Multan Pakistan
| | - Sajid Ali
- Department of Horticulture Bahauddin Zakariya University Multan Pakistan
| | - İhsan Canan
- Department of Horticulture Faculty of Agriculture and Natural Sciences Abant İzzet Baysal University Bolu Turkey
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