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Winotapun C, Tameesrisuk M, Sirirutbunkajal P, Sungdech P, Leelaphiwat P. Enhancing Gas Transmission Rate of PBS/PBAT Composite Films: A Study on Microperforated Film Solutions for Mango Storage. ACS OMEGA 2024; 9:3469-3479. [PMID: 38284002 PMCID: PMC10809366 DOI: 10.1021/acsomega.3c06999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 11/23/2023] [Accepted: 12/14/2023] [Indexed: 01/30/2024]
Abstract
This study focused on improving the mechanical properties of the poly(butylene succinate) (PBS) film by incorporation of poly(butyrate adipate terephthalate) (PBAT). At 20 wt % PBAT, elongation in the transverse direction improved by 373% while maintaining high tensile strength (27 MPa) and Young's modulus (262 MPa). The PBS80/PBAT20 composite film exhibited optimized mechanical properties. The absorbance coefficient of microperforated film at 980/cm for the 80PBS/20PBAT mix, corresponding to the 10.2 μm CO2 laser wavelength, was 65/cm, indicating high film capability to absorb energy from the CO2 laser. The introduction of microholes enhanced the gas permeability of the PBS/PBAT film. As fluences increased from 187 to 370 J/cm2, there was a notable increase in microhole area in 80PBS/20PBAT film from 19,375 to 46,421 μm2. Concurrently, the gas transmission rate for a singular hole increased from 45 to 210 cm3/d for the oxygen transmission rate (OTR) and from 115 to 220 cm3/d for the CO2 transmission rate (CO2TR). For mango packed in microperforated 80PBS/20PBAT films, the O2 levels inside the package gradually dropped and remained at 14.2% in PBS80/PBAT20-MP1 (OTR ∼ 68,900 cm3/m2·d) and 16.7% in PBS80/PBAT20-MP2 (OTR ∼ 131,900 cm3/m2·d), while CO2 content increased to 6% for PBS80/PBAT20-MP1 and 4% for PBS80/PBAT20-MP2 throughout 33 days. On day 2 of storage in the nonperforated package, O2 content dropped to 2% while CO2 content rose to 22%. Mango packed in the 80PBS/20PBAT film package exhibited an unsatisfactory freshness quality due to the detection of a fermentative odor on day 5 of the storage period. Total soluble solids, color, and weight loss of mango remained stable during storage in all microperforated films. Results demonstrated that the mango shelf life was significantly extended by 35 days using 80PBS/20PBAT-MP1. Laser perforation offered a practical method for improving gas transmission rates (OTR and CO2TR) of 80PBS/20PBAT film for mango packaging.
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Affiliation(s)
- Charinee Winotapun
- National
Metal and Materials Technology Center, National
Science and Technology Development Agency, Thailand Science Park, Pathum
Thani 12120, Thailand
| | - Methinee Tameesrisuk
- National
Metal and Materials Technology Center, National
Science and Technology Development Agency, Thailand Science Park, Pathum
Thani 12120, Thailand
| | - Pakjira Sirirutbunkajal
- National
Metal and Materials Technology Center, National
Science and Technology Development Agency, Thailand Science Park, Pathum
Thani 12120, Thailand
| | - Pichamon Sungdech
- Department
of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Pattarin Leelaphiwat
- Department
of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
- Center
for Advanced Studies for Agriculture and Food, Kasetsart University, Bangkok 10900, Thailand
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2
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Liao X, Xing Y, Fan X, Qiu Y, Xu Q, Liu X. Effect of Composite Edible Coatings Combined with Modified Atmosphere Packaging on the Storage Quality and Microbiological Properties of Fresh-Cut Pineapple. Foods 2023; 12:foods12061344. [PMID: 36981269 PMCID: PMC10048421 DOI: 10.3390/foods12061344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/15/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
This study investigated the effect of edible coating (EC), modified atmosphere packaging (MAP), and edible coating + modified atmosphere packaging (EC + MAP) treatments on the quality of fresh-cut pineapples during storage at 4 °C. The quality differences were analyzed by measuring the quality, physiological indicators, and total microbial counts. After 8 d of storage, the brightness (L*) values of the EC + MAP and control samples were 72.76 and 60.83, respectively. The water loss and respiratory rate of the EC + MAP were significantly inhibited from 0% and 29.33 mg CO2 kg-1 h-1 to 4.13% and 43.84 mg CO2 kg-1 h-1, respectively. Furthermore, the fresh-cut pineapples treated with EC + MAP presented a good appearance, with lower total soluble solids (TSS) and relative conductivity and higher titratable acid (TA), ascorbic acid (AA), total phenol content, and firmness compared to the other treatment groups. At the end of storage, the EC + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity, peroxidase (POD) activity, and malondialdehyde (MDA) content at 28.53 U, 60.37 U, and 1.47 nmol·g-1, respectively. Furthermore, the efficiency of EC + MAP treatment exceeded that of EC or MAP alone, preventing key problems involving the surface browning and microbiological safety of the fresh-cut pineapples. The results showed that EC + MAP treatment was more successful in maintaining the storage quality and extending the shelf life of fresh-cut pineapples.
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Affiliation(s)
- Xingmei Liao
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Yage Xing
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Xiangfeng Fan
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Ye Qiu
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Qinglian Xu
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xiaocui Liu
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
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3
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Wang LY, Peng HH, Liu CY, Li CC, Qu JM, Geng XQ, Zhu ZY. Effect of chitosan-ascorbic acid composite coating on postharvest quality of Custard apple (Annona squamosa). Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.03.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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4
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Kızıldeniz T, Hepsağ F, Hayoğlu İ. Improving mulberry shelf-life with 1-Methylcyclopropene and modified atmosphere packaging. BIOCHEM SYST ECOL 2023. [DOI: 10.1016/j.bse.2022.104578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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5
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Chit CS, Olawuyi IF, Park JJ, Lee WY. Effect of Composite Chitosan/Sodium Alginate Gel Coatings on the Quality of Fresh-Cut Purple-Flesh Sweet Potato. Gels 2022; 8:747. [PMID: 36421569 PMCID: PMC9689777 DOI: 10.3390/gels8110747] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/10/2022] [Accepted: 11/16/2022] [Indexed: 09/28/2023] Open
Abstract
In this study, single-layer coating using chitosan (Ch) and sodium alginate (SA) solutions and their gel coating (ChCSA) formed by layer-by-layer (LbL) electrostatic deposition using calcium chloride (C) as a cross linking agent were prepared to improve storage qualities and shelf-life of fresh-cut purple-flesh sweet potatoes (PFSP). The preservative effects of single-layer coating in comparison with LbL on the quality parameters of fresh-cut PFSP, including color change, weight loss, firmness, microbial analysis, CO2 production, pH, solid content, total anthocyanin content (TAC), and total phenolic content (TPC) were evaluated during 16 days of storage at 5 °C. Uncoated samples were applicable as a control. The result established the effectiveness of coating in reducing microbial proliferation (~2 times), color changes (~3 times), and weight loss (~4 times) with negligible firmness losses after the storage period. In addition, TAC and TPC were better retained in the coated samples than in the uncoated samples. In contrast, quality deterioration was observed in the uncoated fresh cuts, which progressed with storage time. Relatively, gel-coating ChCSA showed superior effects in preserving the quality of fresh-cut PFSP and could be suggested as a commercial method for preserving fresh-cut purple-flesh sweet potato and other similar roots.
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Affiliation(s)
- Chit-Swe Chit
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Jong Jin Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
- Coastal Agricultural Research Institute, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Won Young Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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6
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Xu Q, Pan H, Shui Y, Xing Y, Wu L, Zheng F, Fan X, Bi X. Effect of different drying technologies on the characteristics and quality of lemon slices. J Food Sci 2022; 87:2980-2998. [PMID: 35638346 DOI: 10.1111/1750-3841.16194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 04/21/2022] [Accepted: 04/24/2022] [Indexed: 11/28/2022]
Abstract
This experiment aimed to investigate the effects of four drying methods, namely, hot air drying (HAD), microwave drying (MD), vacuum drying (VD), and microwave vacuum drying (MVD), on the quality of lemon slices. The relevant indicators, including total phenolic content, ascorbic acid content, browning, color, reducing sugar content, volatile component measurements, and principal component analysis of 0 and 30 days storage, were compared after exposure to the four drying methods. The shortest time of 64 min was used to treat the lemon slices via MVD at 1 KW. These samples displayed the least damage after drying and the highest rehydration ratio of 4.12. The contents of VC, reducing sugars, and total phenols of MVD samples were significantly higher than those in the HAD, VD, and MD groups, retaining 105.94 mg/100 g, 21.35 g/100 g, and 77.81 mg GAE/g, respectively, while their color difference values were also the smallest, with a browning degree of 3.55, significantly lower than those in the other treatment groups (p < 0.05), and the degree of browning of the samples in the HAD treatment group was the most serious; in terms of volatile flavor substances, the lemon slice samples in the MVD and HAD treatment groups were more diverse and of better quality. The order of product sensory evaluation was: MVD > VD > HAD > MD. The final scores after comprehensive analysis revealed the order of the four drying methods as MVD, HAD, VD, and MD. Therefore, MVD had a better effect on the sensory perception and nutritional properties of the lemon slices, providing a useful alternative to the conventional drying method. PRACTICAL APPLICATION: Lemon slices during drying are affected by various aspects, leading to changes in its color, aroma substances, and nutrient composition. The results of this work will not only provide a technical reference for the future production of high-quality dried lemon slices, but also have important implications for fresh-cut lemons in processing and storage. It also generates important implications for fresh-cut lemons in processing and storage.
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Affiliation(s)
- Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Hongjie Pan
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Yuru Shui
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Lin Wu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xiangfeng Fan
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xiufang Bi
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
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7
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Nhleko ZV, Caleb OJ, Ngcobo ME, Mafeo TP, Mphahlele RR. Investigating the impacts of harvest stages, citric acid and calcium lactate treatments on changes in quality attributes and natural microbiota of minimally processed litchi during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zanele Veronica Nhleko
- Post‐Harvest and Agro‐Processing Technologies (PHATs) Agricultural Research Council (ARC) Tropical and Sub‐tropical Crops Private Bag X11208 Nelspruit 1200 South Africa
- Department of Plant Production, Soil Sciences and Agricultural Engineering School of Agricultural and Environmental Sciences Faculty of Science and Agriculture University of Limpopo South Africa, Private Bag X1106 Sovenga 0727
| | - Oluwafemi J. Caleb
- Post‐Harvest and Agro‐Processing Technologies (PHATs) Agricultural Research Council (ARC) Tropical and Sub‐tropical Crops Private Bag X11208 Nelspruit 1200 South Africa
- Agri‐Food Systems and Omics Laboratory Post‐Harvest and Agro‐Processing Technologies (PHATs) ARC Infruitec‐Nietvoorbij Private Bag X5026 Stellenbosch 7599 South Africa
- Present address: SARChi Postharvest Laboratory Africa Institute for Postharvest Teachnology Faculty of AgricSciences Stellenbosh University Private Bag X1 Matieland 7602 South Africa
| | | | - Tieho P. Mafeo
- Department of Plant Production, Soil Sciences and Agricultural Engineering School of Agricultural and Environmental Sciences Faculty of Science and Agriculture University of Limpopo South Africa, Private Bag X1106 Sovenga 0727
| | - Rebogile R. Mphahlele
- Post‐Harvest and Agro‐Processing Technologies (PHATs) Agricultural Research Council (ARC) Tropical and Sub‐tropical Crops Private Bag X11208 Nelspruit 1200 South Africa
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8
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Zhang L, Yu X, Arun S M, Zhou C. Effect of freeze-thaw pretreatment combined with variable temperature on infrared and convection drying of lotus root. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Wen B, Li D, Du X, Kedbanglai P, Tang D, Huang Z, Ge Z, Supapvanich S. Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome Slices. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bo Wen
- School of Horticulture, Faculty of Agriculture Anhui Agricultural University Hefei Anhui Province China
- One Road International Joint Research Center of Horticultural Products Quality and Post‐Harvest Biotechnology in Anhui Province One Belt
| | - Da Li
- School of Horticulture, Faculty of Agriculture Anhui Agricultural University Hefei Anhui Province China
- One Road International Joint Research Center of Horticultural Products Quality and Post‐Harvest Biotechnology in Anhui Province One Belt
| | - Xianfeng Du
- One Road International Joint Research Center of Horticultural Products Quality and Post‐Harvest Biotechnology in Anhui Province One Belt
- School of Tea and Food sciences Anhui Agricultural University Hefei Anhui Province China
| | - Phacharee Kedbanglai
- School of Horticulture, Faculty of Agriculture Anhui Agricultural University Hefei Anhui Province China
- One Road International Joint Research Center of Horticultural Products Quality and Post‐Harvest Biotechnology in Anhui Province One Belt
| | - De Tang
- School of Horticulture, Faculty of Agriculture Anhui Agricultural University Hefei Anhui Province China
| | - Zhen Huang
- School of Horticulture, Faculty of Agriculture Anhui Agricultural University Hefei Anhui Province China
| | - Zibing Ge
- Demonstration Park of Agricultural Science Institute of Taoxi Town Shucheng Agricultural Science Research Institute Anhui China
| | - Suriyan Supapvanich
- One Road International Joint Research Center of Horticultural Products Quality and Post‐Harvest Biotechnology in Anhui Province One Belt
- Department of Agricultural Education School of Industrial Education and Technology King Mongkut’s Institute of Technology Ladkrabang Bangkok Thailand
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10
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AZAM M, HAMEED L, QADRI R, EJAZ S, ASLAM A, KHAN MI, SHEN J, ZHANG J, NAFEES M, AHMAD I, GHANI MA, CHEN J, ANJUM N. Postharvest ascorbic acid application maintained physiological and antioxidant responses of Guava (Psidium guajava L.) at ambient storage. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.19820] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | - Ali ASLAM
- Chinese Academy of Agricultural Sciences, China
| | | | | | - Jiukai ZHANG
- Chinese Academy of Inspection and Quarantine, China
| | | | | | | | - Jiao CHEN
- Chinese Academy of Tropical Agricultural Sciences, China
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11
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Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11177813] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Fresh-cut produce are quite popular among consumers due to their eating ease, high quality and functional content. However, some of the processing steps taking place during minimal processing (such as cutting, peeling, draining, etc.) might speed up decay, e.g., microbial growth, dehydration or browning. When it comes to the latter, polyphenol oxidase (PPO) plays an important role, being the center of many works focused on the understanding of its reaction mechanism and the application of conservative techniques. The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others. In conclusion, the combination of conservation techniques (that is, hurdle technology) is vital to guarantee global quality in minimally processed fruits and vegetables, including synergistic effects which will allow the use of mild treatment conditions to decrease PPO activity. However, further research is required to clearly understand PPO inhibition in trendy techniques such as irradiation.
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12
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Shaikh S, Yaqoob M, Aggarwal P. An overview of biodegradable packaging in food industry. Curr Res Food Sci 2021; 4:503-520. [PMID: 34401747 PMCID: PMC8349771 DOI: 10.1016/j.crfs.2021.07.005] [Citation(s) in RCA: 80] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 06/25/2021] [Accepted: 07/15/2021] [Indexed: 11/30/2022] Open
Abstract
For many years, conventional plastics are manufactured and used for packaging applications in different sectors. As the food industries are increasing, the demand for packaging material is also increasing. Plastics have transformed the food industry to higher levels; however, conventional petroleum-based plastics are non-degradable which has created severe ecological problems to the environment like a threat to aquatic life and degrading air quality. Biodegradable polymers or biopolymers emerged as an alternative approach for many industrial applications to control the risk caused by non-biodegradable plastic. According to the type of starting material, they have been categorized as polymers extracted from biomass, synthesized from monomers, and produced from microorganisms. The quality of biopolymers depends on the physical, mechanical, thermal, and barrier properties. The present review highlights the characteristics of various biopolymers and their blends, comparison of properties between non-biodegradable and biopolymers, the market potential for food packaging applications. The review also emphasizes different commercial forms like films, trays, bags, coatings, and foamed products for application as modified atmosphere packaging, active packaging, and edible packaging. Different issues affecting market growth like harmful products formed during production and consumer perception have also been discussed. Information on biopolymers is widely scattered over many sources, this article aims to provide an overview of biodegradable polymer packages for food applications.
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Affiliation(s)
- Salman Shaikh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Mudasir Yaqoob
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141001, India
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Leila A, Nafiseh Z, Samira N, Saeed P, Mohammad G, Hajar A. Evaluation of the shelf life of minimally processed lettuce packed in modified atmosphere packaging treated with calcium lactate and heat shock, cysteine and ascorbic acid and sodium hypochlorite. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00991-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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14
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Effect of Chitosan/Nano-TiO2 Composite Coating on the Postharvest Quality of Blueberry Fruit. COATINGS 2021. [DOI: 10.3390/coatings11050512] [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
Blueberries are a rich source of health-promoting compounds such as vitamins and anthocyanins and show a high antioxidant capacity. Thus, considerable commercial and scientific interest exists in prolonging its postharvest life to meet the year-round demand for this fruit. In this investigation, the effect of a chitosan-based edible coating, as well as a chitosan-based edible coating containing nanosized titanium dioxide particles (CTS-TiO2), on the postharvest quality of blueberry fruit quality was evaluated during storage at 0 °C. The blueberries were treated with a chitosan coating (CTS) and a CTS-TiO2 composite, respectively. The most suitable chitosan and nano-TiO2 fraction concentrations to be incorporated in the coating formulation were prepared based on the wettability of the corresponding coating solutions. Changes in firmness, total soluble solids (TSS), titratable acidity (TA), ascorbic acid (VC), malondialdehyde (MDA), polyphenol oxidase (PPO), and peroxidase (POD) activities, anthocyanins, flavonoids, total phenolic content, and microbiological analysis were measured and compared. This combined treatment prevented product corruption. Compared with CTS, the CTS-TiO2 composite coating application effectively slowed down the decrease in firmness, TSS, VC, and TA in the blueberries. Additionally, changes in the total polyphenol, anthocyanin, and flavonoid contents and the antioxidant capacity of CTS-TiO2 composite coating blueberry fruits were delayed. Therefore, these results indicated that the chitosan/nano-TiO2 composite coating could maintain the nutrient composition of blueberries while playing a significant role in preserving the quality of fruit at 0 °C.
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15
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Ma Y, Liu D, Zhang W, Li J, Wang H. Effects of Hot-Air Coupled Microwave on Characteristics and Kinetics Drying of Lotus Root Slices. ACS OMEGA 2021; 6:3951-3960. [PMID: 33585772 PMCID: PMC7876855 DOI: 10.1021/acsomega.0c05824] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
Abstract
Hot-air coupled microwave was employed to dry lotus root slices. The effects of lotus root slice thickness (5, 8, 11, 14, and 17 mm), hot-air velocity (1.5, 2.0, 2.5, 3.0, and 3.5 m/s), hot-air temperature (50, 55, 60, 65, and 70 °C), and microwave power density (2, 4, 6, 8, and 10 W/g) on drying characteristics and kinetics were studied. Results indicated that the drying process involved both the accelerating and decelerating periods but no constant rate period. The drying rate reached the maximum of 1.52 kg/kg when microwave power density was 8 W/g and reached the minimum of 0.02 kg/kg at the last stage of drying. In addition, the drying kinetics of lotus root slices were also investigated using eleven previously reported models. Among the models, the Verma et al. model was the most suitable for description of the drying behaviors of lotus root slices based on R 2, root-mean-square error, and chi-square. The moisture transfer from lotus root slices can be effectively described by Fick's diffusion model. Regardless of drying conditions, the effective diffusivity coefficients ranged from 8.23 × 10-7 to 7.08 × 10-6 m2/s, and their variations were mostly in agreement with those of moisture ratios. The activation energy of moisture diffusion related to lotus root slices was determined to be 13.754 kJ/mol.
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Affiliation(s)
- Yongcai Ma
- College
of Engineering, Heilongjiang Bayi Agricultural
University, Daqing 163319, China
| | - Dan Liu
- College
of Engineering, Heilongjiang Bayi Agricultural
University, Daqing 163319, China
| | - Wei Zhang
- College
of Engineering, Heilongjiang Bayi Agricultural
University, Daqing 163319, China
| | - Jun Li
- College
of Food Science and Engineering, Henan University
of Technology, Zhengzhou 450001, China
| | - Hanyang Wang
- College
of Engineering, Heilongjiang Bayi Agricultural
University, Daqing 163319, China
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16
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Lara G, Yakoubi S, Villacorta CM, Uemura K, Kobayashi I, Takahashi C, Nakajima M, Neves MA. Spray technology applications of xanthan gum-based edible coatings for fresh-cut lotus root (Nelumbo nucifera). Food Res Int 2020; 137:109723. [PMID: 33233292 DOI: 10.1016/j.foodres.2020.109723] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 06/18/2020] [Accepted: 09/09/2020] [Indexed: 01/16/2023]
Abstract
In this study, the effect of spraying method as an application technique for xanthan gum-based edible coatings was investigated, based on its barrier and microbial properties on fresh-cut lotus root. Xanthan gum solutions (0.1%, 0.3%, and 0.5%) were prepared and incorporated with 2% (w/w) citric acid as an anti-browning agent and 1% (w/w) glycerol as plasticizer. The coatings were then sprayed using a pilot spray system to 5 mm-thick slices of fresh-cut lotus root for 20 s, packed in polyethylene bags, stored for 16 d at 5 °C and analyzed for color, pH, morphology and microbial counts. It was found that spray-coated fresh-cut lotus root samples had significant reduction in the total color changes as compared to non-coated samples. The experimental results suggested that the spray coating treatments were effective in decreasing the enzymatic browning of fresh-cut lotus root during storage which could potentially increase its shelf-life in the market. In addition, we have also found that the xanthan gum-based spray coated treatments were also effective against inhibiting the growth of Bacillus subtilis during 24 h of incubation which were indicated by the lower microbial counts recorded as compared to non-coated fresh-cut lotus root samples. In this part of the work, the author highlighted the spray coating technique of xanthan gum-based edible coatings as a promising strategy in improving the storage stability of fresh-cut lotus root during post-harvest storage. Overall, the application of edible coatings is a promising strategy in extending the shelf life of fresh-cut lotus root. In the future, the author aims to widen the scope of the application of these coatings to other agricultural products which are prone to degradation during storage in the market.
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Affiliation(s)
- Grace Lara
- Tsukuba Life Science Innovation Program (T-LSI), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Sana Yakoubi
- University Tunis El Manar, Faculty of Science of Tunis, Department of Biology, 2092 Tunis, Tunisia
| | - Cherry Mae Villacorta
- College of Agrobiological Resources Science, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan
| | - Kunihiko Uemura
- Tsukuba Life Science Innovation Program (T-LSI), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Isao Kobayashi
- Tsukuba Life Science Innovation Program (T-LSI), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Chieko Takahashi
- Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Mitsutoshi Nakajima
- Tsukuba Life Science Innovation Program (T-LSI), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan
| | - Marcos A Neves
- Tsukuba Life Science Innovation Program (T-LSI), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
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17
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Riaz A, Aadil RM, Amoussa AMO, Bashari M, Abid M, Hashim MM. Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry (
Fragaria ananassa
cv Hongyan) fruit. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15018] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Asad Riaz
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Mohanad Bashari
- Department of Food Science and Human Nutrition, College of Applied and Health Sciences A’Sharqiah University Ibra Sultanate of Oman
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences Arid Agriculture University Rawalpindi Pakistan
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18
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Zhu Y, Du X, Zheng J, Wang T, You X, Liu H, Liu X. The effect of ultrasonic on reducing anti-browning minimum effective concentration of purslane extract on fresh-cut potato slices during storage. Food Chem 2020; 343:128401. [PMID: 33228966 DOI: 10.1016/j.foodchem.2020.128401] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 12/24/2022]
Abstract
Enzymatic browning is one of the major difficulties for the preservation and commercial value of fresh-cut products. To research more healthy and inexpensive anti-browning methods, we investigated the effect of ultrasonic coupling purslane extract on the browning resistance of fresh-cut potato during 8d storage at 4 °C. Firstly, the optimal ultrasonic time (10 min) was obtained. Then, the results showed that the combined application with lower purslane extract concentration (0.02%, w/w) could achieve a better anti-browning effect than the optimal concentration of alone purslane extract (0.05%, w/w). The combined application not only significantly inhibited the key enzyme activities of polyphenol oxidase (PPO) and peroxidase (POD), but also effectively reduced the damage to cell membrane, maintained its integrity and permeability. Meanwhile, it also improved antioxidant capacity during storage. Overall, the ultrasonic cavitation combined with purslane extract would be a promising method for fresh-cut industry.
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Affiliation(s)
- Yinxia Zhu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Xinru Du
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Jiaxuan Zheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Ting Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Xun You
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Hui Liu
- China Packaging Research & Test Center, Tianjin 300457, PR China
| | - Xia Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science &Technology, Tianjin 300457, PR China.
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19
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Zhang Y, Peng Y, Jia R, Wang Q, Lou X, Shi J. Sodium chloride combined with polypropylene film can maintain the quality of fresh-cut ginger. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100541] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Li H, Shui Y, Li S, Xing Y, Xu Q, Li X, Lin H, Wang Q, Yang H, Li W, Che Z. Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1792924] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- He Li
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Yuru Shui
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Shaohua Li
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
- Administration for Market Regulation of Weiyuan County, Neijiang, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Xuanlin Li
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Hongbin Lin
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Qin Wang
- Department of Nutrition and Food Science, Maryland University, College Park, MD, USA
| | - Hua Yang
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Wenxiu Li
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Zhenming Che
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China
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21
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Li S, He X, Li J, Sun Y, Yi Y, Lamikanra O. Effect of ultraviolet treatment on shelf life of fresh lotus root. J Food Biochem 2020; 44:e13223. [PMID: 32281143 DOI: 10.1111/jfbc.13223] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 02/20/2020] [Accepted: 02/24/2020] [Indexed: 11/29/2022]
Abstract
The potential use of ultraviolet (UV)-C (254 nm) to extend postharvest shelf life of fresh unprocessed lotus root (Nelumbo nucifera G.) was determined. UV treatment for 30 and 60 min effectively reduced weight loss, improved moisture, color retention, and soluble solids of samples when stored at 25°C for 15 days. Microbial growth inhibition of UV was evidenced by 1.8 and 1.0 log reductions in the 30 and 60 min-treated samples. Phenylalanine ammonia lyase (PAL) activity and total phenol contents (TPCs) detected in lotus root were higher, while oxidative enzymes peroxidase (POD) and polyphenol oxidase (PPO) were inhibited by UV treatment. Gallic acid, gallocatechin, and catechin levels were increased in 30 min-treated samples by about 0.9, 13.4, 8.0 mg/100 g. The results suggest that extension of postharvest storage life by UV-C is most likely through the protective roles exerted from stimulation of the phenylpropanoid pathway in the treated roots. PRACTICAL APPLICATIONS: Unlike previous studies that are mainly focused on shelf life extension of processed products of the rhizome, this study determines the potential use of a nonchemical and ecologically friendly ultraviolet (UV-C) treatment to extend shelf life of intact uncut fresh lotus root. Our results demonstrated that UV-C treatment significantly prolonged the shelf life of lotus root. Use of this method is promising as a treatment to improve postharvest storage life of fresh lotus root, to improve its export potential and help to address unmet local demands for the crop.
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Affiliation(s)
- Shuyi Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.,Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, PR China
| | - Xu He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Junsheng Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Yiwei Sun
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Yang Yi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.,Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, PR China
| | - Olusola Lamikanra
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
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22
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Li H, Li X, Wang R, Xing Y, Xu Q, Shui Y, Guo X, Li W, Yang H, Bi X, Che Z. Quality of fresh-cut purple cabbage stored at modified atmosphere packaging and cold-chain transportation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1716795] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- He Li
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xuanlin Li
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Ranran Wang
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
| | - Yage Xing
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Qinglian Xu
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Yuru Shui
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xunlian Guo
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Wenxiu Li
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Hua Yang
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xiufang Bi
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Zhenming Che
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
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23
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Ali S, Anjum MA, Nawaz A, Naz S, Hussain S, Ejaz S, Sardar H. Effect of pre-storage ascorbic acid and Aloe vera gel coating application on enzymatic browning and quality of lotus root slices. J Food Biochem 2020; 44:e13136. [PMID: 31907949 DOI: 10.1111/jfbc.13136] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 11/12/2019] [Accepted: 12/09/2019] [Indexed: 01/18/2023]
Abstract
The effect of ascorbic acid [AA (1%)] and Aloe vera gel [AVG (50%)] coating alone and in combination was investigated on enzymatic browning and quality of lotus root slices during storage at 20 ± 1°C. The combined application of AA and AVG coating delayed surface browning, reduced increase in relative electrolyte leakage (REL) and showed higher overall visual quality (OVQ). Similarly, AA and AVG combined treatment reduced superoxide anion ( O 2 - · ) and hydrogen peroxide (H2 O2 ) production and malondialdehyde (MDA) content, and suppressed peroxidase (POD) and polyphenol oxidase (PPO) activities. In addition, AA and AVG treatment conserved higher AA content, ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) enzymes activities along with higher total phenolics and radical scavenging activity. In conclusion, the combined application of AA and AVG coating could be an appropriate treatment to delay surface browning and quality loss of lotus root slices. PRACTICAL APPLICATIONS: Lotus root is an aquatic rhizome vegetable. The fresh-cut slices of lotus roots are prone to post-cut enzymatic browning and quality deterioration during postharvest storage. Browning induced loss of visual quality and microbial infestations are the leading constraints in extending storage and/or shelf life of lotus root slices. Surface browning results in loss of characteristic color eventually leading to significant reduction in market potential and visual quality. However, quality deterioration and development of browning could be delayed with some suitable postharvest treatments. So, the effect of AA and Aloe vera gel based coating was investigated for quality conservation of lotus root slices. The findings of the current work are of global importance in reducing browning and conserving visual quality of lotus root slices in particular and fresh-cut produce in general.
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Affiliation(s)
- Sajid Ali
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Muhammad Akbar Anjum
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Aamir Nawaz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Safina Naz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Sajjad Hussain
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Shaghef Ejaz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Hasan Sardar
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
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24
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Končar J, Grubor A, Marić R, Vukmirović G, Milićević N. The potential of intelligent food packaging application in the market of AP Vojvodina. FOOD AND FEED RESEARCH 2020. [DOI: 10.5937/ffr2001065k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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25
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Sadeghi R, Seyedabadi E, Moghaddam RM. Evaluation of Microwave and Ozone Disinfections on the Color Characteristics of Iranian Export Raisins through an Image Processing Technique. J Food Prot 2019; 82:2080-2087. [PMID: 31718326 DOI: 10.4315/0362-028x.jfp-19-296] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Raisins are one of the most important Iranian export products but are threatened by various storage pests. Because of the disadvantages of fumigants, we evaluated alternative microwave and ozone methods for their disinfection and the side effects on raisin qualities. To perform microwave disinfection, the studied raisin samples were exposed to microwave powers of 450, 720, and 900 W for 20, 30, 40, and 50 s. Also, ozone treatments included various combinations of ozone concentrations (2, 3, and 5 ppm) and exposure times (15, 30, 45, 60, and 90 min). An image processing technique was implemented to determine the color changes of raisins in terms of lightness, redness, yellowness, total color difference, chroma, and hue angle. The results revealed that increasing the microwave power and exposure time might lead to further changes of the previously mentioned color characteristics. Compared with the microwave treatments, ozone treatments had fewer effects on those features. Generally, microwave and ozone methods could successfully disinfect Oryzaephilus surinamensis in raisins, with acceptable changes in all the color characteristics. Hence, the previously mentioned methods are proposed as alternative chemical fumigants.
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Affiliation(s)
- Reza Sadeghi
- Department of Entomology and Plant Pathology, College of Abureihan, University of Tehran, Tehran 3391653755, Iran
| | - Esmaeel Seyedabadi
- Department of Agronomy, Faculty of Agriculture, University of Zabol, Zabol 98613-35856, Iran
| | - Rahil Mirabi Moghaddam
- Department of Entomology and Plant Pathology, College of Abureihan, University of Tehran, Tehran 3391653755, Iran
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26
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Zhang XT, Zhang M, Devahastin S, Guo Z. Effect of Combined Ultrasonication and Modified Atmosphere Packaging on Storage Quality of Pakchoi (Brassica chinensis L.). FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02316-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Khan MR, Chinsirikul W, Sane A, Chonhenchob V. Combined effects of natural substances and modified atmosphere packaging on reducing enzymatic browning and postharvest decay of longan fruit. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14293] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammad Rafiullah Khan
- Department of Packaging and Materials Technology Kasetsart University Bangkok 10900 Thailand
- Postharvest Technology Innovation Center Commission on Higher Education Bangkok 10400 Thailand
| | - Wannee Chinsirikul
- National Nanotechnology Center National Science and Technology Development Agency Pathum Thani 12120 Thailand
| | - Amporn Sane
- Department of Packaging and Materials Technology Kasetsart University Bangkok 10900 Thailand
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology Kasetsart University Bangkok 10900 Thailand
- Postharvest Technology Innovation Center Commission on Higher Education Bangkok 10400 Thailand
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28
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Effects of Controlled Atmosphere on the Storage Quality and Aroma Compounds of Lemon Fruits Using the Designed Automatic Control Apparatus. BIOMED RESEARCH INTERNATIONAL 2019; 2019:6917147. [PMID: 31317036 PMCID: PMC6601498 DOI: 10.1155/2019/6917147] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 03/12/2019] [Accepted: 03/13/2019] [Indexed: 11/29/2022]
Abstract
‘Eureka' lemon fruits were stored under four controlled atmosphere- (CA-) combinations at 8°C for 20 days to investigate the effects on weight loss (WL), total soluble solids (TSS), titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), sodium carbonate-soluble pectin (SSP), malondialdehyde (MDA), and volatile compounds. Results showed that the contents of TSS, TA, VC, and SSP in the stored fruits reduced during the storage period, while the WL and MDA increased. Fruit stored under CA2-combination (6 % O2+8 % CO2) showed the lower contents of WL and MDA and the higher content of TSS, TA, TPC, and VC than that of other treated fruits. The main volatile compounds present in the lemons were terpenoids, aldehydes, alcohols, and esters. In addition, both the terpenoid and aldehyde content are substantially higher in lemons exposed to CA2 conditions. In contrast, the alcohols and esters displayed elevated levels in the regular air (RA) stored fruit. In conclusion, CA with the suitable conditions proves to be better than RA as a storage regimen to keep the quality of lemons. These results indicated that the application of 6% O2+8% CO2 CA conditions could maintain the quality of ‘Eureka' lemon fruit during the storage time of 20 days and should be the optimal storage environment for postharvest Eureka lemons.
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29
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Cheng P, Yun X, Xu C, Yang Y, Han Y, Dong T. Use of poly(ε-caprolactone)-based films for equilibrium-modified atmosphere packaging to extend the postharvest shelf life of garland chrysanthemum. Food Sci Nutr 2019; 7:1946-1956. [PMID: 31289642 PMCID: PMC6593367 DOI: 10.1002/fsn3.909] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 09/11/2018] [Accepted: 09/16/2018] [Indexed: 12/17/2022] Open
Abstract
A uniaxial-stretched poly(ε-caprolactone)/poly(propylene carbonate; PCL/PPC) composite film was prepared using a twin-screw extruder, and its utility as an equilibrium-modified atmosphere packaging (EMAP) film extending the shelf life of garland chrysanthemums stored at 2~4°C was explored. The oxygen, carbon dioxide, and water vapor penetration properties, mechanical properties, and gas permselectivity of PCL/PPC film used to package garland chrysanthemums were determined and compared to those of controlled low-density polyethylene (LDPE) and PCL films. Physicochemical properties such as package headspace gas composition, weight loss, leaf color, total chlorophyll content, ascorbic acid content, lipid peroxidation extent, and the sensory traits of garland chrysanthemums were investigated over a storage period of 14 days to compare the preservative effects of the various packages. PPC blending decreased the PCL gas and water vapor permeability and slightly increased the CO 2 permselectivity. These effects on gas and water vapor permeability, combined with the effects on gas permselectivity, enhanced preservation of packed garland chrysanthemums. Furthermore, an O2 inner atmosphere level of 2%~5%, and a CO 2 concentration not greater than 8%, was established by the PCL/PPC film in the absence of condensation. The results thus suggest that biodegradable film can be used as an EMAP film to better maintain the quality of freshly harvested garland chrysanthemums and to afford a longer shelf life during cold storage compared to LDPE film. Sensory evaluation indicated that the garland chrysanthemums were market-acceptable after 14 days of storage; LDPE-packed chrysanthemums were acceptable only up to 8 days of storage. The film thus improved storage life compared to that afforded by LDPE.
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Affiliation(s)
- Peifang Cheng
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Xueyan Yun
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Chang Xu
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Yang Yang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Yumei Han
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Tungalag Dong
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
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30
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Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root. Food Chem 2019; 278:659-664. [DOI: 10.1016/j.foodchem.2018.11.102] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 11/14/2018] [Accepted: 11/20/2018] [Indexed: 11/19/2022]
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31
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Fan W, Ren H, Wang Y, Peng C, Lian X, Cao Y. Orthogonal array design for optimization of phenyllactic acid-sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2835-2845. [PMID: 30447081 DOI: 10.1002/jsfa.9495] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 11/11/2018] [Accepted: 11/12/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND In order to develop active packaging of lily products, we for the first time investigated the effects of phenyllactic acid (PLA) incorporated into a sodium alginate (SA)-based coating on the quality of minimally processed lily bulbs stored at 4 °C for 15 days. RESULTS L9 (34 ) orthogonal array design showed that the optimal concentrations of PLA, SA and glycerinum were 0.03, 0.03 and 0.05 mol L-1 , respectively, to prepare a blend coating. It was noticed that a PLA-SA blend coating treatment could inhibit browning and maintain the firmness and ascorbic acid of minimally processed lily bulbs. Compared with the control, polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL) activities of PLA-SA blend coating treated minimally processed lily bulbs reduced by about 31%, 21% and 29% on the 15th day, respectively. Total phenolic and quinone contents decreased, respectively, by 16% and 55% at the same time. Moreover, PLA-SA blend coating treatment eliminated the accumulation of malonaldehyde (MDA) while inhibiting microbial growth of minimally processed lily bulbs. CONCLUSIONS These results showed PLA-SA blend coating could effectively maintain quality of minimally processed lily bulbs stored at 4 °C, and it might be a prospective technology. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Wenguang Fan
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Haiwei Ren
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Yonggang Wang
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Cheng Peng
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Xiaofeng Lian
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Yingying Cao
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
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32
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Zhou D, Huang Y, Tu K. Effect of konjac glucomannan coating on antioxidant capacity and phenolic metabolism in fresh-cut lotus roots. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13759] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dandan Zhou
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Yangmin Huang
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Kang Tu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing China
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33
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Ncama K, Magwaza LS, Mditshwa A, Tesfay SZ. Plant-based edible coatings for managing postharvest quality of fresh horticultural produce: A review. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.03.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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34
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35
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Chen HZ, Zhang M, Bhandari B, Guo Z. Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.052] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Guo Y, Zhao S, Zhu C, Chang X, Yue C, Wang Z, Lin Y, Lai Z. Identification of drought-responsive miRNAs and physiological characterization of tea plant (Camellia sinensis L.) under drought stress. BMC PLANT BIOLOGY 2017; 17:211. [PMID: 29157225 PMCID: PMC5696764 DOI: 10.1186/s12870-017-1172-6] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Accepted: 11/10/2017] [Indexed: 05/19/2023]
Abstract
BACKGROUND Drought stress is one of the major natural challenges in the main tea-producing regions of China. The tea plant (Camellia sinensis) is a traditional beverage plant whose growth status directly affects tea quality. Recent studies have revealed that microRNAs (miRNAs) play key functions in plant growth and development. Although some miRNAs have been identified in C. sinensis, little is known about their roles in the drought stress response of tea plants. RESULTS Physiological characterization of Camellia sinensis 'Tieguanyin' under drought stress showed that the malondialdehyde concentration and electrical conductivity of leaves of drought-stressed plants increased when the chlorophyll concentration decreased under severe drought stress. We sequenced four small-RNA (sRNA) libraries constructed from leaves of plants subjected to four different treatments, normal water supply (CK); mild drought stress (T1); moderate drought stress (T2) and severe drought stress (T3). A total of 299 known mature miRNA sequences and 46 novel miRNAs were identified. Gene Ontology enrichment analysis revealed that most of the differentially expressed-miRNA target genes were related to regulation of transcription. Kyoto Encyclopedia of Genes and Genomes analysis revealed that the most highly enriched pathways under drought stress were D-alanine metabolism, sulfur metabolism, and mineral absorption pathways. Real-time quantitative PCR (qPCR) was used to validate the expression patterns of 21 miRNAs (2 up-regulated and 19 down-regulated under drought stress). The observed co-regulation of the miR166 family and their targets ATHB-14-like and ATHB-15-like indicate the presence of negative feedback regulation in miRNA pathways. CONCLUSIONS Analyses of drought-responsive miRNAs in tea plants showed that most of differentially expressed-miRNA target genes were related to regulation of transcription. The results of study revealed that the expressions of phase-specific miRNAs vary with morphological, physiological, and biochemical changes. These findings will be useful for research on drought resistance and provide insights into the mechanisms of drought adaptation and resistance in C. sinensis.
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Affiliation(s)
- Yuqiong Guo
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Shanshan Zhao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Chen Zhu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Xiaojun Chang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Chuan Yue
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Zhong Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Yuling Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Zhongxiong Lai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
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37
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Hyun J, Lee S. Effect of modified atmosphere packaging on preserving various types of fresh produce. J Food Saf 2017. [DOI: 10.1111/jfs.12376] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jeong‐Eun Hyun
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐do Republic of Korea
| | - Sun‐Young Lee
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐do Republic of Korea
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38
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Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices. Food Chem 2017; 217:45-51. [DOI: 10.1016/j.foodchem.2016.08.063] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2016] [Revised: 07/27/2016] [Accepted: 08/22/2016] [Indexed: 11/18/2022]
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39
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Hajji S, Chaker A, Jridi M, Maalej H, Jellouli K, Boufi S, Nasri M. Structural analysis, and antioxidant and antibacterial properties of chitosan-poly (vinyl alcohol) biodegradable films. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2016; 23:15310-20. [PMID: 27106077 DOI: 10.1007/s11356-016-6699-9] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Accepted: 04/14/2016] [Indexed: 05/08/2023]
Abstract
The development and characterization of biodegradable blend films based on chitosan and poly (vinyl alcohol) for possible use in a variety of biological activities are reported. Fourier transform infrared spectroscopy (FTIR) spectra of chitosan-poly (vinyl alcohol) (Ch/PVA) films showed characteristics peaks shifting to a lower frequency range due to hydrogen bonding between -OH of PVA and -NH2 of chitosan. The chitosan and PVA polymers presented good compatibility. The morphology study of chitosan and composite films showed a compact and homogenous structure. The tensile strength and elongation at break increased with PVA content. In fact, the highest tensile strength and elongation at break (53.58 MPa and 454 %) occurs with pure PVA film. The results showed that PVA incorporation in the blends contributes to increase the intermolecular interactions, thus improving the mechanical properties. In addition, the prepared films demonstrated high antioxidant activities monitored by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging, reducing power, and β-carotene bleaching activity. Nevertheless, PVA addition reduced antioxidant and antibacterial activities against Gram-positive and Gram-negative bacteria tested.
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Affiliation(s)
- Sawssen Hajji
- University of Sfax- National School of Engineering of Sfax- Laboratory of Enzyme Engineering and Microbiology, BP 1173, 3038, Sfax, Tunisia.
| | - Achraf Chaker
- University of Sfax - Faculty of Science of Sfax-LMSE, BP 802, 3018, Sfax, Tunisia
| | - Mourad Jridi
- University of Sfax- National School of Engineering of Sfax- Laboratory of Enzyme Engineering and Microbiology, BP 1173, 3038, Sfax, Tunisia
| | - Hana Maalej
- University of Sfax- National School of Engineering of Sfax- Laboratory of Enzyme Engineering and Microbiology, BP 1173, 3038, Sfax, Tunisia
| | - Kemel Jellouli
- University of Sfax- National School of Engineering of Sfax- Laboratory of Enzyme Engineering and Microbiology, BP 1173, 3038, Sfax, Tunisia
| | - Sami Boufi
- University of Sfax - Faculty of Science of Sfax-LMSE, BP 802, 3018, Sfax, Tunisia
| | - Moncef Nasri
- University of Sfax- National School of Engineering of Sfax- Laboratory of Enzyme Engineering and Microbiology, BP 1173, 3038, Sfax, Tunisia
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40
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Xing Y, Xu Q, Yang SX, Chen C, Tang Y, Sun S, Zhang L, Che Z, Li X. Preservation Mechanism of Chitosan-Based Coating with Cinnamon Oil for Fruits Storage Based on Sensor Data. SENSORS 2016; 16:s16071111. [PMID: 27438841 PMCID: PMC4970155 DOI: 10.3390/s16071111] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Revised: 07/13/2016] [Accepted: 07/14/2016] [Indexed: 11/16/2022]
Abstract
The chitosan-based coating with antimicrobial agent has been developed recently to control the decay of fruits. However, its fresh keeping and antimicrobial mechanism is still not very clear. The preservation mechanism of chitosan coating with cinnamon oil for fruits storage is investigated in this paper. Results in the atomic force microscopy sensor images show that many micropores exist in the chitosan coating film. The roughness of coating film is affected by the concentration of chitosan. The antifungal activity of cinnamon oil should be mainly due to its main consistent trans-cinnamaldehyde, which is proportional to the trans-cinnamaldehyde concentration and improves with increasing the attachment time of oil. The exosmosis ratios of Penicillium citrinum and Aspergillus flavus could be enhanced by increasing the concentration of cinnamon oil. Morphological observation indicates that, compared to the normal cell, the wizened mycelium of A. flavus is observed around the inhibition zone, and the growth of spores is also inhibited. Moreover, the analysis of gas sensors indicate that the chitosan-oil coating could decrease the level of O₂ and increase the level of CO₂ in the package of cherry fruits, which also control the fruit decay. These results indicate that its preservation mechanism might be partly due to the micropores structure of coating film as a barrier for gas and a carrier for oil, and partly due to the activity of cinnamon oil on the cell disruption.
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Affiliation(s)
- Yage Xing
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Qinglian Xu
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Simon X Yang
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Cunkun Chen
- Key Laboratory of Physiological and Storage of Agricultural Products after Harvest in the Ministry of Agriculture, National Engineering Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China.
| | - Yong Tang
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Shumin Sun
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Liang Zhang
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Zhenming Che
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Xihong Li
- Food Engineering and Biotechnology College, Tianjin University of Science & Technology, Tianjin 300457, China.
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41
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He J, Zhu Q, Dong X, Pan H, Chen J, Zheng ZP. Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices. Food Chem 2016; 214:269-276. [PMID: 27507475 DOI: 10.1016/j.foodchem.2016.07.095] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Revised: 07/11/2016] [Accepted: 07/12/2016] [Indexed: 10/21/2022]
Abstract
The purpose of this study is to prepare an oxyresveratrol (Oxy) microemulsion (ME) with improved Oxy's solubility and stability and to investigate its antibrowning effects on fresh-cut lotus root slices. The formula of OxyME consisted of ethyl butyrate, Tween 80, PEG400, and water with w/w of 4%, 10.67%, 5.33%, and 80%, respectively. Encapsulating Oxy into OxyME greatly increased its solubility and stability compared with that of in water. Strong antibrowning effects were observed on fresh-cut lotus root slices treated with OxyME, even better than 4-hexylresorcinol. The addition of ascorbic acid (VC) into OxyME greatly improved the Oxy stability in long-term storage and antibrowning effects on fresh-cut lotus root slices. However, the simultaneous addition of calcium chloride and VC did not obviously improve the antibrowning effects compared with the addition of VC alone. These results indicated that Oxy+VCME may be suitable as an antibrowning agent for fresh-cut vegetables.
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Affiliation(s)
- Jianfei He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Qin Zhu
- Key Lab of Medical Plant Genetic Improvement and Quality Control of Zhejiang Province, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang Province, People's Republic of China
| | - Xue Dong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Hongyang Pan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Zong-Ping Zheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
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42
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Shukla S, Lee JS, Park J, Hwang DJ, Park JH, Kim M. Quantitative Analysis of Functional Components From Nelumbo Nucifera
Root Fermented Broth with Antioxidant and Tyrosinase Inhibitory Effects. J Food Biochem 2016. [DOI: 10.1111/jfbc.12242] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shruti Shukla
- Department of Food Science and Technology; Yeungnam University; Gyeongsan-si Gyeongsangbuk-do Republic of Korea
| | - Jong Suk Lee
- Department of Food and Nutrition and Cook; Taegu Science University; Daegu 702-723 Republic of Korea
| | - Juyeon Park
- Department of Food Science and Technology; Yeungnam University; Gyeongsan-si Gyeongsangbuk-do Republic of Korea
| | - Dong-Ju Hwang
- Department of Food Science and Technology; Yeungnam University; Gyeongsan-si Gyeongsangbuk-do Republic of Korea
| | - Jung Hyun Park
- Department of Food Science and Technology; Yeungnam University; Gyeongsan-si Gyeongsangbuk-do Republic of Korea
| | - Myunghee Kim
- Department of Food Science and Technology; Yeungnam University; Gyeongsan-si Gyeongsangbuk-do Republic of Korea
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43
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Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables. INT J POLYM SCI 2016. [DOI: 10.1155/2016/4851730] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Chitosan coating is beneficial to maintaining the storage quality and prolonging the shelf life of postharvest fruits and vegetables, which is always used as the carrier film for the antimicrobial agents. This review focuses on the preparation, property, mechanism, and application effectiveness on the fruits and vegetables of chitosan-based coating with antimicrobial agents. Chitosan, derived by deacetylation of chitin, is a modified and natural biopolymer as the coating material. In this article, the safety and biocompatible and antimicrobial properties of chitosan were introduced because these attributes are very important for its application. The methods to prepare the chitosan-based coating with antimicrobial agents, such as essential oils, acid, and nanoparticles, were developed by other researchers. Meanwhile, the application of chitosan-based coating is mainly due to its antimicrobial activity and other functional properties, which were investigated, introduced, and analyzed in this review. Furthermore, the surface and mechanical properties were also investigated by researchers and concluded in this article. Finally, the effects of chitosan-based coating on the storage quality, microbial safety, and shelf life of fruits and vegetables were introduced. Their results indicated that chitosan-based coating with different antimicrobial agents would probably have wide prospect in the preservation of fruits and vegetables in the future.
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44
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Lu B, Wang T, Li Z, Dai F, Lv L, Tang F, Yu K, Liu J, Lan G. Healing of skin wounds with a chitosan–gelatin sponge loaded with tannins and platelet-rich plasma. Int J Biol Macromol 2016; 82:884-91. [DOI: 10.1016/j.ijbiomac.2015.11.009] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2015] [Revised: 10/27/2015] [Accepted: 11/05/2015] [Indexed: 11/28/2022]
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45
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Xing Y, Lin H, Cao D, Xu Q, Han W, Wang R, Che Z, Li X. Effect of chitosan coating with cinnamon oil on the quality and physiological attributes of China jujube fruits. BIOMED RESEARCH INTERNATIONAL 2015; 2015:835151. [PMID: 26495315 PMCID: PMC4606450 DOI: 10.1155/2015/835151] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Revised: 07/29/2015] [Accepted: 07/30/2015] [Indexed: 11/17/2022]
Abstract
Effects of chitosan coating with cinnamon oil on the physiological attributes and preservation quality of China jujube fruits during storage at 4°C for 60 days were investigated. Results indicated that weight loss and decay of jujube fruits were significantly reduced by chitosan-oil coating during the period of 60-day storage, which also exhibited a quite beneficial effect on maintaining the sensory quality for jujube fruits. Meanwhile, the contents of vitamin C and titratable acid decreased to 3.08 mg·g(-1) and 0.342% for the fruits treated by chitosan-oil coating (1.0% + 0.10%), respectively. Polyphenol oxidase, superoxide dismutase, and peroxidase activities were 13.40 U·g(-1), 14.53 U·g(-1), and 63.6 U·g(-1) at the end of storage, respectively. The contents of total soluble phenolics and MDA were 34.51 mg·g(-1) and 19.43 μmol·g(-1) for the combined coating treated samples and control fruits, respectively. These results suggested that the chitosan-oil coating might be recognized as one efficiency technology on the preservation quality of jujube fruits during the storage time.
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Affiliation(s)
- Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Hongbin Lin
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Dong Cao
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Wenfeng Han
- School of Food Engineering, Luohe College of Vocational Technology, Luohe 462000, China
| | - Ranran Wang
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zhenming Che
- Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xihong Li
- School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
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46
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Son J, Hyun JE, Lee JW, Lee SY, Moon B. Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root. J Food Sci 2015; 80:C1178-87. [DOI: 10.1111/1750-3841.12894] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2014] [Accepted: 03/27/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Jihye Son
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
| | - Jeong-Eun Hyun
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
| | - Jo-Won Lee
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
| | - Sun-Young Lee
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
| | - BoKyung Moon
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
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47
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48
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Pasha I, Saeed F, Sultan MT, Khan MR, Rohi M. Recent developments in minimal processing: a tool to retain nutritional quality of food. Crit Rev Food Sci Nutr 2014; 54:340-51. [PMID: 24188306 DOI: 10.1080/10408398.2011.585254] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The modernization during the last century resulted in urbanization coupled with modifications in lifestyles and dietary habits. In the same era, industrial developments made it easier to meet the requirements for processed foods. However, consumers are now interested in minimally processed foods owing to increase in their awareness to have fruits and vegetables with superior quality, and natural integrity with fewer additives. The food products deteriorate as a consequence of physiological aging, biochemical changes, high respiration rat,e and high ethylene production. These factors contribute substantially to discoloration, loss of firmness, development of off-flavors, acidification, and microbial spoilage. Simultaneously, food processors are using emerging approaches to process perishable commodities, along with enhanced nutritional and sensorial quality. The present review article is an effort to utilize the modern approaches to minimize the processing and deterioration. The techniques discussed in this paper include chlorination, ozonation, irradiation, photosensitization, edible coating, natural preservative use, high-pressure processing, microwave heating, ohmic heating, and hurdle technology. The consequences of these techniques on shelf-life stability, microbial safety, preservation of organoleptic and nutritional quality, and residue avoidance are the limelight of the paper. Moreover, the discussion has been made on the feasibility and operability of these techniques in modern-day processing.
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Affiliation(s)
- Imran Pasha
- a National Institute of Food Science and Technology , University of Agriculture , Faisalabad , Pakistan
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49
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Hu J, Yang L, Wu W, Li Y, Zhan L. Slicing increases antioxidant capacity of fresh-cut lotus root (Nelumbo nuciferaG.) slices by accumulating total phenols. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12563] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jinqiang Hu
- School of Food and Bioengineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Lianzhi Yang
- College of Chemical and Food Engineering; Zhongzhou University; Zhengzhou 450044 China
| | - Wenjiang Wu
- College of Food Science and Technology; Henan Agricultural University; Zhengzhou 450002 China
| | - Ying Li
- College of Food Science and Technology; Henan Agricultural University; Zhengzhou 450002 China
| | - Lijuan Zhan
- College of Food Science and Technology; Henan Agricultural University; Zhengzhou 450002 China
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The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut “Red Delicious” apples. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.09.008] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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