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Ali S, Ishtiaq S, Nawaz A, Naz S, Ejaz S, Haider MW, Shah AA, Ali MM, Javad S. Layer by layer application of chitosan and carboxymethyl cellulose coatings delays ripening of mango fruit by suppressing cell wall polysaccharides disassembly. Int J Biol Macromol 2024; 256:128429. [PMID: 38008137 DOI: 10.1016/j.ijbiomac.2023.128429] [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: 04/13/2023] [Revised: 05/30/2023] [Accepted: 11/23/2023] [Indexed: 11/28/2023]
Abstract
Mango is a climacteric fruit that ripens quickly after harvest due to its climacteric nature. Edible coatings have been reported to delay the ripening of various harvested fruit. The efficacy of the applied edible coatings could be improved by using in combination as a layer-by-layer (LBL) approach. So, the influence of LBL application of chitosan (CH) and carboxymethyl cellulose (CMC) was studied on mangoes during postharvest storage at 15 °C for 20 days. Mangoes were coated with monolayers of CH (1 % w/v) and CMC (1 % w/v) as well as LBL application of CH and CMC and were compared with control. The treatment of mangoes with CH and CMC-based LBL treatment resulted in lower decay percentage and weight loss along with higher total chlorophyll pigments and suppressed total carotenoid accumulation. The LBL application of CH and CMC showed lower activity of chlorophyll degrading such as chlorophyllase (CPS), pheophytinase (Phe), Mg-dechalatase (MGD) and chlorophyll degrading peroxidase (Chl-POD) enzymes as well as reduced changes in b*, a* and L* along with a suppressed increase in ethylene (EP) and CO2 production (CPR) rates having higher antioxidant such as catalase (CAT), ascorbate peroxidase (APX), peroxidase (POD) and superoxide dismutase (SOD) enzymes activity. In addition, mangoes coated with LBL treatment of CH and CMC exhibited lower water-soluble pectin (WSP) and higher protopectin (PP) having higher concentrations of chelate soluble (CSP) and sodium carbonate-soluble pectin (SCP). Similarly, LBL-coated mangoes showed significantly higher hemicellulose (HCLS) and cellulose (CLS) contents in contrast with control. It was observed that mangoes coated with CH and CMC-based LBL coating exhibited higher flesh firmness and showed suppressed cellulase (CS), pectin methylesterase (PME), polygalacturonase (PG) and β-galactosidase (β-Gal) enzymes activity. The concentrations of total soluble solids and ripening index were markedly lower and titratable acidity was higher in the LBL-based coating treatment in comparison with control. In conclusion, LBL treatment based on CH and CMC coatings could be used for the delay of ripening and softening of harvested mangoes.
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Affiliation(s)
- Sajid Ali
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Punjab, Pakistan.
| | - Sana Ishtiaq
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Punjab, Pakistan
| | - Aamir Nawaz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Punjab, Pakistan
| | - Safina Naz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Punjab, Pakistan
| | - Shaghef Ejaz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Punjab, Pakistan
| | - Muhammad Wasim Haider
- Department of Horticultural Sciences, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Anis Ali Shah
- Department of Botany, Division of Science and Technology, University of Education, Lahore, Punjab, Pakistan
| | - Muhammad Moaaz Ali
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Sumera Javad
- Department of Botany, Lahore College for Women University, Lahore, Punjab, Pakistan
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2
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Innovations in the development and application of edible coatings for fresh and minimally processed Apple. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109188] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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3
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Fang Y, Wu W, Qin Y, Liu H, Lu K, Wang L, Zhang M. Recent development in antibacterial activity and application of nanozymes in food preservation. Crit Rev Food Sci Nutr 2022; 63:9330-9348. [PMID: 35452320 DOI: 10.1080/10408398.2022.2065660] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Nanozymes with excellent broad-spectrum antibacterial properties offers an alternative strategy for food preservation. This review comprehensively summarized the antibacterial mechanisms of nanozymes, including the generation of reactive oxygen species (ROS) and the destruction of biofilms. Besides, the primary factors (size, morphology, hybridization, light, etc.) regulating the antibacterial activity of different types of nanozymes were highlighted in detail, which provided effective guidance on how to design highly efficient antibacterial nanozymes. Moreover, this review presented elaborated viewpoints on the unique applications of nanozymes in food preservation, including the selection of nanozymes loading matrix, fabrication techniques of nanozymes-based antibacterial films/coatings, and the recent advances in the application of nanozymes-based antibacterial films/coatings in food preservation. In the end, the safety issues of nanozymes have also been mentioned. Overall, this review provided new avenues in the field of food preservation and displayed great prospects.
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Affiliation(s)
- Yan Fang
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
| | - Wanfeng Wu
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
| | - Yanan Qin
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
| | - Haoqiang Liu
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
| | - Kang Lu
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
| | - Liang Wang
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
| | - Minwei Zhang
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
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Sultan M, Hafez OM, Saleh MA. Quality assessment of lemon (Citrus aurantifolia, swingle) coated with self-healed multilayer films based on chitosan/carboxymethyl cellulose under cold storage conditions. Int J Biol Macromol 2022; 200:12-24. [PMID: 34973265 DOI: 10.1016/j.ijbiomac.2021.12.118] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 12/12/2021] [Accepted: 12/18/2021] [Indexed: 12/30/2022]
Abstract
The polyelectrolyte multilayer self-healing coating film of chitosan and carboxymethyl cellulose (PEM-SH) tended to maintain high sensory quality and control physiological and pathological decay of lemon fruits under cold storage. The PEM-SH film was characterized by ATR-IR, XRD, X-ray photoelectron spectroscopy, SEM analysis, swelling ratio, self-healing, and mechanical characteristics. The 3-layered film (3L) exhibited the optimum barrier properties; WVP: 3.32 ± 0.06 g. mm. k Pa-1.h-1.m-2 and GTR: 0.256 ± 0.032 cc.M-2.day-1. The moisture sorption isotherm data were fitted with BET, GAB, and Peleg models and three models showed applicability. The coated fruits exhibit superior features of fruit quality such as reduced weight loss %, respiration rate, and decay symptoms appearance. The 3L-coated fruit showed the lower pectinase enzyme activity (0.689 Ug-1 FW) up to 60 days. As well as, increased total soluble solids, keeping vitamin C of loss and decreasing percentage acidity of juice up to 60 days.
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Affiliation(s)
- Maha Sultan
- Packaging Materials, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki, Giza P.O. 12622, Egypt
| | - Omaima M Hafez
- Pomology Departments, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki, Giza P.O. 12622, Egypt
| | - Malaka A Saleh
- Pomology Departments, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki, Giza P.O. 12622, Egypt
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Tauferova A, Pospiech M, Javurkova Z, Tremlova B, Dordevic D, Jancikova S, Tesikova K, Zdarsky M, Vitez T, Vitezova M. Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace. Polymers (Basel) 2021; 13:polym13152578. [PMID: 34372181 PMCID: PMC8348254 DOI: 10.3390/polym13152578] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 07/27/2021] [Accepted: 07/27/2021] [Indexed: 02/07/2023] Open
Abstract
Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.
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Affiliation(s)
- Alexandra Tauferova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Matej Pospiech
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Zdenka Javurkova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Bohuslava Tremlova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
- Correspondence:
| | - Dani Dordevic
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Simona Jancikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Karolina Tesikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Michal Zdarsky
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Tomas Vitez
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; (T.V.); (M.V.)
- Department of Agricultural, Food and Environmental Engineering, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic
| | - Monika Vitezova
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; (T.V.); (M.V.)
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Ion-Specific and Solvent Effects on PDADMA–PSS Complexation and Multilayer Formation. COLLOIDS AND INTERFACES 2021. [DOI: 10.3390/colloids5030038] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Among various parameters that influence the formation of polyelectrolyte complexes and multilayers, special emphasis should be placed on ion-specific and solvent effects. In our study, we systematically examined the above-mentioned effects on poly(diallyldimethylammonium chloride) (PDADMACl)-sodium poly(4-styrenesulfonate) (NaPSS) complexation in solution and at the surface by means of dynamic light scattering, ellipsometry and atomic force microscopy measurements. As solvents, we used water and water/ethanol mixture. The obtained results confirm the importance of ion-specific and solvent effects on complexes prepared in solution, as well as on multilayers built up on a silica surface. The experiments in mixed solvent solution showed that at a higher ethanol mole fraction, the decrease in monomer titrant to titrand ratio, at which the increase in the size of complexes is observed, takes place. The difference between chloride and bromide ions was more pronounced at a higher mole fraction of ethanol and in the case of positive complex formation, suggesting that the larger amount of bromide ions could be condensed to the polycation chain. These findings are in accordance with the results we obtained for polyelectrolyte multilayers and could be helpful for designing polyelectrolyte multilayers with tuned properties needed for various applications, primarily in the field of biomedicine.
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Yu D, Yu Z, Zhao W, Regenstein JM, Xia W. Advances in the application of chitosan as a sustainable bioactive material in food preservation. Crit Rev Food Sci Nutr 2021; 62:3782-3797. [PMID: 33401936 DOI: 10.1080/10408398.2020.1869920] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Chitosan is obtained from chitin and considered to be one of the most abundant natural polysaccharides. Due to its functional activity, chitosan has received intense and growing interest in terms of applications for food preservation over the last half-century. Compared with earlier studies, recent research has increasingly focused on the exploration of preservation mechanism as well as the targeted inhibition with higher efficiency, which is fueled by availability of more active composite ingredients and integration of more technologies, and gradually perceived as "chitosan-based biofilm preservation." In this Review, we comprehensively summarize the potential antimicrobial mechanisms or hypotheses of chitosan and its widely compounded ingredients, as well as their impacts on endogenous enzymes, oxidation and/or gas barriers. The strategies used for enhancing active function of the film-forming system and subsequent film fabrication processes including direct coating, bioactive packaging film and layer-by-layer assembly are introduced. Finally, future development of chitosan-based bioactive film is also proposed to broaden its application boundaries. Generally, our goal is that this Review is easily accessible and instructive for whose new to the field, as well as hope to advance to the filed forward.
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Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Zijuan Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenyu Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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Fabrication of l-menthol contained edible self-healing coating based on guest-host interaction. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124743] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Pooresmaeil M, Javanbakht S, Behzadi Nia S, Namazi H. Carboxymethyl cellulose/mesoporous magnetic graphene oxide as a safe and sustained ibuprofen delivery bio-system: Synthesis, characterization, and study of drug release kinetic. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124662] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Li N, Xiong X, Ha X, Wei X. Comparative preservation effect of water-soluble and insoluble chitosan from Tenebrio molitor waste. Int J Biol Macromol 2019; 133:165-171. [DOI: 10.1016/j.ijbiomac.2019.04.094] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2019] [Revised: 03/31/2019] [Accepted: 04/12/2019] [Indexed: 01/27/2023]
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