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CaCl 2 treatment effectively delays postharvest senescence of passion fruit. Food Chem 2023; 417:135786. [PMID: 36921365 DOI: 10.1016/j.foodchem.2023.135786] [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: 09/02/2022] [Revised: 01/25/2023] [Accepted: 02/21/2023] [Indexed: 02/26/2023]
Abstract
This study aimed to systematically investigate the changes in peel color, physicochemical characteristics, textural properties, and peel ultrastructure between CaCl2-treated and water-soaked passion fruit under short-term storage at room temperature (20 °C) for eight days. The fruit peel was further analyzed and compared for the differences in calmodulin (CaM) gene expression between the two groups. The data were analyzed using principal component analysis. The results confirmed that CaCl2 treatment effectively maintained the appearance and color of passion fruit, inhibited peel browning, and improved fruit quality. The treatment had an effect on maintaining the physiological properties of passion fruit parenchyma, effectively delayed the passion fruit senescence, and kept the structural integrity of the fruit peel. The relative expression of PeCaM gene in the CaCl2-treated fruit peels was higher than that of the control peels. The Ca2+ stimulated the relative expression of the PeCaM gene, which delayed the senescence of passion fruit.
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Hu X, Lu C, Tang H, Pouri H, Joulin E, Zhang J. Active Food Packaging Made of Biopolymer-Based Composites. MATERIALS (BASEL, SWITZERLAND) 2022; 16:279. [PMID: 36614617 PMCID: PMC9821968 DOI: 10.3390/ma16010279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 06/17/2023]
Abstract
Food packaging plays a vital role in protecting food products from environmental damage and preventing contamination from microorganisms. Conventional food packaging made of plastics produced from unrenewable fossil resources is hard to degrade and poses a negative impact on environmental sustainability. Natural biopolymers are attracting interest for reducing environmental problems to achieve a sustainable society, because of their abundance, biocompatibility, biodegradability, chemical stability, and non-toxicity. Active packaging systems composed of these biopolymers and biopolymer-based composites go beyond simply acting as a barrier to maintain food quality. This review provides a comprehensive overview of natural biopolymer materials used as matrices for food packaging. The antioxidant, water barrier, and oxygen barrier properties of these composites are compared and discussed. Furthermore, biopolymer-based composites integrated with antimicrobial agents-such as inorganic nanostructures and natural products-are reviewed, and the related mechanisms are discussed in terms of antimicrobial function. In summary, composites used for active food packaging systems can inhibit microbial growth and maintain food quality.
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Affiliation(s)
- Xuanjun Hu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Chao Lu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Howyn Tang
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Hossein Pouri
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Etienne Joulin
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Jin Zhang
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
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Mohd Israfi NA, Mohd Ali MIA, Manickam S, Sun X, Goh BH, Tang SY, Ismail N, Abdull Razis AF, Ch’ng SE, Chan KW. Essential oils and plant extracts for tropical fruits protection: From farm to table. FRONTIERS IN PLANT SCIENCE 2022; 13:999270. [PMID: 36247633 PMCID: PMC9559231 DOI: 10.3389/fpls.2022.999270] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Accepted: 09/05/2022] [Indexed: 06/16/2023]
Abstract
The tropical fruit industry in Malaysia makes up a large proportion of the agriculture sector, contributing to the local economy. Due to their high sugar and water content, tropical fruits are prone to pathogenic infections, providing optimal microorganism growth conditions. As one of the largest exporters of these fruits globally, following other Southeast Asian countries such as Thailand, Indonesia and the Philippines, the quality control of exported goods is of great interest to farmers and entrepreneurs. Traditional methods of managing diseases in fruits depend on chemical pesticides, which have attracted much negative perception due to their questionable safety. Therefore, the use of natural products as organic pesticides has been considered a generally safer alternative. The extracts of aromatic plants, known as essential oils or plant extracts, have garnered much interest, especially in Asian regions, due to their historical use in traditional medicine. In addition, the presence of antimicrobial compounds further advocates the assessment of these extracts for use in crop disease prevention and control. Herein, we reviewed the current developments and understanding of the use of essential oils and plant extracts in crop disease management, mainly focusing on tropical fruits. Studies reviewed suggest that essential oils and plant extracts can be effective at preventing fungal and bacterial infections, as well as controlling crop disease progression at the pre and postharvest stages of the tropical fruit supply chain. Positive results from edible coatings and as juice preservatives formulated with essential oils and plant extracts also point towards the potential for commercial use in the industry as more chemically safe and environmentally friendly biopesticides.
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Affiliation(s)
- Nur Aisyah Mohd Israfi
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
| | - Muhamad Israq Amir Mohd Ali
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia
- School of Energy and Chemical Engineering, Xiamen University Malaysia, Sepang, Selangor Darul Ehsan, Malaysia
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, Brunei
| | - Xun Sun
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan, China
- National Demonstration Centre for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Bey Hing Goh
- Biofunctional Molecule Exploratory Research Group, School of Pharmacy, Monash University Malaysia, Subang Jaya, Malaysia
- College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, China
| | - Siah Ying Tang
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia
- Tropical Medicine and Biology Platform, School of Science, Monash University Malaysia, Subang Jaya, Malaysia
| | - Norsharina Ismail
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
| | - Ahmad Faizal Abdull Razis
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
- Laboratory of Food Security and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
| | - Soo Ee Ch’ng
- CAIQTEST Malaysia Sdn. Bhd., Shah Alam, Selangor, Malaysia
| | - Kim Wei Chan
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
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Parichanon P, Promwee A, Songsamoe S, Matan N. The effect of lime oil emulsion on seed germination, antimicrobial and antioxidant properties of hydroponic baby green oak lettuce for the assurance of safety from farm to fork. J Food Saf 2022. [DOI: 10.1111/jfs.12985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Prangthip Parichanon
- School of Agricultural Technology and Food Industry, Walailak University Nakhon Si Thammarat Thailand
- Center of Excellence in Innovation of Essential Oil, Walailak University Nakhon Si Thammarat Thailand
| | - Athakorn Promwee
- School of Agricultural Technology and Food Industry, Walailak University Nakhon Si Thammarat Thailand
| | - Sumethee Songsamoe
- School of Agricultural Technology and Food Industry, Walailak University Nakhon Si Thammarat Thailand
- Center of Excellence in Innovation of Essential Oil, Walailak University Nakhon Si Thammarat Thailand
| | - Narumol Matan
- School of Agricultural Technology and Food Industry, Walailak University Nakhon Si Thammarat Thailand
- Center of Excellence in Innovation of Essential Oil, Walailak University Nakhon Si Thammarat Thailand
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Zubair M, Shahzad S, Hussain A, Pradhan RA, Arshad M, Ullah A. Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials. Polymers (Basel) 2022; 14:polym14061146. [PMID: 35335477 PMCID: PMC8950623 DOI: 10.3390/polym14061146] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/04/2022] [Accepted: 03/09/2022] [Indexed: 12/04/2022] Open
Abstract
Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.
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Affiliation(s)
- Muhammad Zubair
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Sohail Shahzad
- Department of Chemistry, University of Sahiwal, Sahiwal 57000, Pakistan;
| | - Ajaz Hussain
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60000, Pakistan;
| | - Rehan Ali Pradhan
- Biopolymer Innovation Head, Yash Pakka Limited, Ayodhya 224135, UP, India;
| | - Muhammad Arshad
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Aman Ullah
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
- Correspondence:
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Xie J, Qin Z, Pan J, Li J, Li X, Khoo HE, Dong X. Melatonin treatment improves postharvest quality and regulates reactive oxygen species metabolism in "Feizixiao" litchi based on principal component analysis. FRONTIERS IN PLANT SCIENCE 2022; 13:965345. [PMID: 36035718 PMCID: PMC9403734 DOI: 10.3389/fpls.2022.965345] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Accepted: 07/20/2022] [Indexed: 05/11/2023]
Abstract
Postharvest quality of litchi reduces rapidly during storage at room temperature. This study aimed to investigate the effect of melatonin treatment on postharvest quality and oxidative stress markers of litchi fruit during cold storage. The "Feizixiao" litchi was treated with melatonin solution concentrations of 0.2 and 0.6 mmol·L-1 and then stored at 4°C for 12 days. The results confirmed that the melatonin treatment effectively maintained the appearance and color of the litchi fruit, suppressed the peel browning, and improved the litchi quality. The treatment also significantly enhanced the levels of endogenous melatonin, antioxidant components (total phenolics, flavonoids, and anthocyanin), and antioxidant enzyme activities of the fruit. It also inhibited the other oxidative stress markers, such as O 2 - , H2O2, MDA, and protein carbonyl content, and upregulated the expressions of antioxidant and Msr-related genes. Correlation and principal component analyses further confirmed that the melatonin treatment effectively delayed the fruit senescence by enhancing the antioxidant enzyme activities and modulating peel browning and reactive oxygen species metabolism of the litchi fruit via regulating gene expression of the related enzymes (SOD and PPO). These findings suggested that the exogenous application of melatonin to litchi during the postharvest is an ideal way to preserve the fruit quality and delay fruit senescence.
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Affiliation(s)
- Jing Xie
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, China
- South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health, Guilin University of Technology, Guilin, China
| | - Ziyi Qin
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, China
- South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health, Guilin University of Technology, Guilin, China
| | - Jiali Pan
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, China
- South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health, Guilin University of Technology, Guilin, China
| | - Jing Li
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, China
- South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health, Guilin University of Technology, Guilin, China
| | - Xia Li
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, China
- South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health, Guilin University of Technology, Guilin, China
| | - Hock Eng Khoo
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, China
- South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health, Guilin University of Technology, Guilin, China
- *Correspondence: Hock Eng Khoo,
| | - Xinhong Dong
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, China
- South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health, Guilin University of Technology, Guilin, China
- Xinhong Dong,
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