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Kusuma HS, Jaya DEC, Illiyanasafa N. Effect of chitosan coating on basil (Ocimum sanctum) leaves dried by microwave-assisted drying method: Analysis of color, effective moisture diffusivity, and drying kinetics. Int J Biol Macromol 2024; 273:133000. [PMID: 38851618 DOI: 10.1016/j.ijbiomac.2024.133000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 05/11/2024] [Accepted: 06/05/2024] [Indexed: 06/10/2024]
Abstract
Basil (Ocimum sanctum) leaves, commonly known as holy basil, have various health benefits due to their rich phytochemical content. However, fresh basil leaves face challenges related to their perishability and short shelf life. This study explores the use of edible coating, specifically chitosan, to extend the shelf life of basil leaves. Then basil leaves with chitosan coating were dried using microwave-assisted drying (MAD) method with variations of microwave power (136, 264, 440, and 616 W), mass of basil leaves (5, 10, and 15 g), and chitosan concentration (0, 2.5, and 5 %). The purpose of this study is to analyze the color, effective moisture diffusivity, and drying kinetics. Five mathematical models and seven error functions were used. The Avhad and Marchetti Model was identified as the most suitable model to describe the drying kinetics of basil leaves with chitosan coating. The Deff value increased with decreasing mass of basil leaves, decreasing chitosan concentration, and increasing microwave power. Deff values ranged from 0.001 to 0.002 m2/s. The thickness of the basil leaves also played a role in the fluctuation of Deff values. The highest ΔE value was obtained by 5 % concentration of chitosan. The chitosan coating, especially at a concentration of 2.5 %, showed discoloration indicating better preservation of the original color of basil leaves. In conclusion, this study shows that chitosan coating and MAD are effective strategies to extend the shelf life of basil leaves and can provide valuable insights for future applications in leaf drying or thin layer drying processes.
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Affiliation(s)
- Heri Septya Kusuma
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional "Veteran" Yogyakarta, Indonesia.
| | - Debora Engelien Christa Jaya
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional "Veteran" Yogyakarta, Indonesia
| | - Nafisa Illiyanasafa
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional "Veteran" Yogyakarta, Indonesia
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2
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Yin H, Zhang H, Cui J, Wu Q, Huang L, Qiu J, Zhang X, Xiang Y, Li B, Liu H, Tang Z, Zhang Y, Zhu H. Enrichment of Nutmeg Essential Oil from Oil-in-Water Emulsions with PAN-Based Membranes. MEMBRANES 2024; 14:97. [PMID: 38786932 PMCID: PMC11122826 DOI: 10.3390/membranes14050097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 03/20/2024] [Accepted: 04/23/2024] [Indexed: 05/25/2024]
Abstract
This study used polyacrylonitrile (PAN) and heat-treated polyacrylonitrile (H-PAN) membranes to enrich nutmeg essential oils, which have more complex compositions compared with common oils. The oil rejection rate of the H-PAN membrane was higher than that of the PAN membrane for different oil concentrations of nutmeg essential oil-in-water emulsions. After heat treatment, the H-PAN membrane showed a smaller pore size, narrower pore size distribution, a rougher surface, higher hydrophilicity, and higher oleophobicity. According to the GC-MS results, the similarities of the essential oils enriched by the PAN and H-PAN membranes to those obtained by steam distillation (SD) were 0.988 and 0.990, respectively. In addition, these two membranes also exhibited higher essential oil rejection for Bupleuri Radix, Magnolia Officinalis Cortex, Caryophylli Flos, and Cinnamomi Cortex essential oil-in-water emulsions. This work could provide a reference for membrane technology for the non-destructive separation of oil with complex components from oil-in-water emulsions.
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Affiliation(s)
- Huilan Yin
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Haoyu Zhang
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Jiaoyang Cui
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Qianlian Wu
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Linlin Huang
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Jiaoyue Qiu
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Xin Zhang
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Yanyu Xiang
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Bo Li
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
- The First Clinical Medical College, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Hongbo Liu
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Shaanxi University of Chinese Medicine, Xianyang 712046, China; (H.L.); (Z.T.)
| | - Zhishu Tang
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Shaanxi University of Chinese Medicine, Xianyang 712046, China; (H.L.); (Z.T.)
| | - Yue Zhang
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Huaxu Zhu
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
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Mohammad ZH, Ahmad F. Nanocoating and its application as antimicrobials in the food industry: A review. Int J Biol Macromol 2024; 254:127906. [PMID: 37935295 DOI: 10.1016/j.ijbiomac.2023.127906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 10/20/2023] [Accepted: 11/03/2023] [Indexed: 11/09/2023]
Abstract
Nanocoatings are ultra-thin layers on the nanoscale (<100 nm) that are deposited on the substrate to improve their properties and functionality. These nanocoatings provide significant advantages compared to traditional coating, including stain resistance, antimicrobial and antioxidant activities, odor control and delivery of active agents, and liquid repellence properties. In the food industry, nanocoating is widely used in the food packaging sector. In this regard, nanocoating offers antimicrobials and antioxidant properties to active food packaging by incorporating active bioactive compounds into materials used in already existing packaging. The application of nanocoating is applied to these kinds of food packaging with nano coating to improve shelf life, safety, and quality of food packaging. In smart/intelligent packaging, the active packaging coating is promising food packaging, which is designed by releasing preservatives and nanocoating as an antimicrobial, antifungal, antioxidant, barrier coating, and self-cleaning food contact surfaces. In addition, nanocoating can be used for food contact surfaces, kitchen utensils, and food processing equipment to create antimicrobial, antireflective, and dirt-repellent properties. These are critical properties for food processing, especially for meat and dairy processing facilities, which can reduce biofilm formation and prevent cross-contamination. Recently, appreciable growth in the development of the application of nanocoating as edible films for coating food products has emerged to improve food safety issues. In this regard, much scientific research in the area of nanocoating fruits and vegetables, and other food products was performed to address food safety issues. Hence, this promising technology can be a great addition to the agricultural and food industries. Thus, this review addresses the most relevant information about this technology and the applications of nanocoating in the food industry.
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Affiliation(s)
- Zahra H Mohammad
- Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, TX 77204-3028, USA
| | - Faizan Ahmad
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh 202002, UP, India.
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Brindisi LJ, Simon JE. Preharvest and postharvest techniques that optimize the shelf life of fresh basil ( Ocimum basilicum L.): a review. FRONTIERS IN PLANT SCIENCE 2023; 14:1237577. [PMID: 37745993 PMCID: PMC10514919 DOI: 10.3389/fpls.2023.1237577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 08/17/2023] [Indexed: 09/26/2023]
Abstract
Basil (Ocimum basilicum L.) is a popular specialty crop known for its use as a culinary herb and medicinal plant around the world. However, its profitability and availability are limited by a short postharvest shelf life due to poor handling, cold sensitivity and microbial contamination. Here, we comprehensively review the research on pre- and postharvest techniques that extend the shelf life of basil to serve as a practical tool for growers, distributors, retailers and scientists. Modifications to postharvest storage conditions, pre- and postharvest treatments, harvest time and preharvest production methods have been found to directly impact the quality of basil and its shelf life. The most effective strategies for extending the shelf life and improving the quality of basil are discussed and promising strategies that research and industry employ are identified.
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Affiliation(s)
| | - James E. Simon
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology and the Center for Agricultural Food Ecosystems (RUCAFE), Rutgers University, New Brunswick, NJ, United States
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Shao X, Niu B, Fang X, Wu W, Liu R, Mu H, Gao H, Chen H. Pullulan-stabilized Soybean Phospholipids/Cinnamaldehyde emulsion for Flammulina velutipes preservation. Int J Biol Macromol 2023; 246:125425. [PMID: 37330078 DOI: 10.1016/j.ijbiomac.2023.125425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 05/17/2023] [Accepted: 06/14/2023] [Indexed: 06/19/2023]
Abstract
Fresh mushrooms (Flammulina velutipes) are very perishable and easily brown; also they undergo postharvest loss of nutritive constituents. In this study, cinnamaldehyde (CA) emulsion was prepared by using soybean phospholipids (SP) as emulsifier and pullulan (Pul) as stabilizer. The effect of emulsion on the quality of mushroom during storage was also studied. The experimental results indicated that the emulsion obtained by adding 6 % pullulan was found to the most uniform and stable, which is beneficial to its application. Emulsion coating maintained the storage quality of Flammulina velutipes. The incorporation of CA emulsion into the coating system showed a positive effect on inhibiting the accumulation of reactive oxygen species, resulting from improving the effectiveness of delaying active free radical scavenging enzymes. The shelf life of mushrooms coated with emulsion was significantly prolonged, which indicates its potential application in food preservation.
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Affiliation(s)
- Xue Shao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Ben Niu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Xiangjun Fang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Weijie Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Ruiling Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Honglei Mu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Haiyan Gao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
| | - Hangjun Chen
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
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Wang SY, Herrera-Balandrano DD, Jiang YH, Shi XC, Chen X, Liu FQ, Laborda P. Application of chitosan nanoparticles in quality and preservation of postharvest fruits and vegetables: A review. Compr Rev Food Sci Food Saf 2023; 22:1722-1762. [PMID: 36856034 DOI: 10.1111/1541-4337.13128] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 09/22/2022] [Accepted: 02/06/2023] [Indexed: 03/02/2023]
Abstract
Chitosan is an interesting alternative material for packaging development due to its biodegradability. However, its poor mechanical properties and low permeability limit its actual applications. Chitosan nanoparticles (CHNPs) have emerged as a suitable solution to overcome these intrinsic limitations. In this review, all studies regarding the use of CHNPs to extend the shelf life and improve the quality of postharvest products are covered. The characteristics of CHNPs and their combinations with essential oils and metals, along with their effects on postharvest products, are compared and discussed throughout the manuscript. CHNPs enhanced postharvest antioxidant capacity, extended shelf life, increased nutritional quality, and promoted tolerance to chilling stress. Additionally, the CHNPs reduced the incidence of postharvest phytopathogens. In most instances, smaller CHNPs (<150 nm) conferred higher benefits than larger ones (>150 nm). This was likely a result of the greater plant tissue penetrability and surface area of the smaller CHNPs. The CHNPs were either applied after preparing an emulsion or incorporated into a film, with the latter often exhibiting greater antioxidant and antimicrobial activities. CHNPs were used to encapsulate essential oils, which could be released over time and may enhance the antioxidant and antimicrobial properties of the CHNPs. Even though most applications were performed after harvest, preharvest application had longer lasting effects.
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Affiliation(s)
- Su-Yan Wang
- School of Life Sciences, Nantong University, Nantong, China
| | | | - Yong-Hui Jiang
- School of Life Sciences, Nantong University, Nantong, China
| | - Xin-Chi Shi
- School of Life Sciences, Nantong University, Nantong, China
| | - Xin Chen
- School of Life Sciences, Nantong University, Nantong, China
| | - Feng-Quan Liu
- Institute of Plant Protection, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, Nanjing, China
| | - Pedro Laborda
- School of Life Sciences, Nantong University, Nantong, China
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Duda-Chodak A, Tarko T, Petka-Poniatowska K. Antimicrobial Compounds in Food Packaging. Int J Mol Sci 2023; 24:ijms24032457. [PMID: 36768788 PMCID: PMC9917197 DOI: 10.3390/ijms24032457] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/22/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development of perspectives and setting of new research directions were also presented.
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Affiliation(s)
- Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence: ; Tel.: +48-12-662-4792
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Katarzyna Petka-Poniatowska
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
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Soltani Z, Tavakolipour H, Tabari M. The influence of chitosan and titanium dioxide nanoparticles incorporated with polylactic acid on prolonging rye bread shelf life. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01728-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Xie C, Sun M, Wang P, Yang R. Interaction of Gamma-Aminobutyric Acid and Ca 2+ on Phenolic Compounds Bioaccumulation in Soybean Sprouts under NaCl Stress. PLANTS (BASEL, SWITZERLAND) 2022; 11:3503. [PMID: 36559615 PMCID: PMC9787623 DOI: 10.3390/plants11243503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/12/2022] [Accepted: 12/13/2022] [Indexed: 06/17/2023]
Abstract
NaCl stress can enhance the accumulation of phenolic compounds in soybean during germination. In the present study, effects of gamma-aminobutyric acid (GABA) and Ca2+ on the biosynthesis of phenolic compounds in soybean sprouts germinated with NaCl stress were investigated. Results showed that addition of Ca2+ increased the content of total phenolics, phenolic acids, and isoflavonoids in soybean sprouts by ca. 15%, 7%, and 48%, respectively, through enhancing the activities of three key enzymes involved in the biosynthesis. On the other hand, addition of LaCl3, a calcium channel blocker, inhibited the synthesis of phenolic compounds, indicating that Ca2+ plays an important role in the synthesis of these compounds in soybean sprouts. Addition of GABA can increase the content of Ca2+ in soybean sprouts by ca. 20% and alleviate the inhibition of LaCl3 on phenolics biosynthesis in soybean sprouts. Similarly, addition of Ca2+ can reverse the inhibition of 3-mercaptopropionate, an inhibitor of endogenous GABA synthesis, on the biosynthesis of phenolic compounds in soybean sprouts under NaCl stress. To conclude, both GABA and Ca2+ can enhance the biosynthesis of phenolic compounds in soybean sprouts and there was an interaction between their effects on the promotion of phenolic compounds biosynthesis.
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Sun H, Hao D, Tian Y, Huang Y, Wang Y, Qin G, Pei J, Abd El-Aty AM. Effect of Chitosan/Thyme Oil Coating and UV-C on the Softening and Ripening of Postharvest Blueberry Fruits. Foods 2022; 11:foods11182795. [PMID: 36140923 PMCID: PMC9497912 DOI: 10.3390/foods11182795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 08/02/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the possible mechanism of softening and senescence of blueberry after harvest using chitosan/thyme oil coating combined with UV-C (short wave ultraviolet irradiation) treatment. On the 56th day of storage, the CBP, cellulose, and hemicellulose contents in the chitosan/thyme oil coating +UV-C-treated group were 1.41, 1.65, and 1.20 times higher than those in the control group. Compared with the control group, the activities of polygalacturonase (PG), pectin methylesterase (PME), β-glucosidase (β-Gal), and cellulose (Cx) were significantly reduced (p < 0.05) after chitosan/thyme oil coating +UV-C, and their maximum values decreased by 5.41 μg/h g, 5.40 U/g, 12.41 U/g, and 3.85 μg/h g, respectively. Moreover, chitosan/thyme oil coating combined with UV-C treatment inhibited the gene expression of PG, PME, Cx, and β-Gal and then regulated the decrease in PG, PME, Cx, and β-Gal activities, inhibited the degradation of cell wall polysaccharides, and delayed the softening and senescence of postharvest blueberries. The results showed that chitosan/thyme oil coating, UV-C, and chitosan/thyme oil coating + UV-C could significantly inhibit postharvest softening of blueberry; chitosan/thyme oil coating +UV-C had the best effect.
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Affiliation(s)
- Haiyan Sun
- National Engineering Research Center for Preservation of Agricultural Products in Qinba Area Preservation Workstation, Shaanxi Key Laboratory of Resource Biology, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C, Qinba National Key Laboratory of Biological Resources and Ecological Environment, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Danqing Hao
- National Engineering Research Center for Preservation of Agricultural Products in Qinba Area Preservation Workstation, Shaanxi Key Laboratory of Resource Biology, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C, Qinba National Key Laboratory of Biological Resources and Ecological Environment, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Yun Tian
- National Engineering Research Center for Preservation of Agricultural Products in Qinba Area Preservation Workstation, Shaanxi Key Laboratory of Resource Biology, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C, Qinba National Key Laboratory of Biological Resources and Ecological Environment, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Yigang Huang
- National Engineering Research Center for Preservation of Agricultural Products in Qinba Area Preservation Workstation, Shaanxi Key Laboratory of Resource Biology, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C, Qinba National Key Laboratory of Biological Resources and Ecological Environment, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Yulin Wang
- National Engineering Research Center for Preservation of Agricultural Products in Qinba Area Preservation Workstation, Shaanxi Key Laboratory of Resource Biology, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C, Qinba National Key Laboratory of Biological Resources and Ecological Environment, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Gongwei Qin
- National Engineering Research Center for Preservation of Agricultural Products in Qinba Area Preservation Workstation, Shaanxi Key Laboratory of Resource Biology, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C, Qinba National Key Laboratory of Biological Resources and Ecological Environment, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Jinjin Pei
- National Engineering Research Center for Preservation of Agricultural Products in Qinba Area Preservation Workstation, Shaanxi Key Laboratory of Resource Biology, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C, Qinba National Key Laboratory of Biological Resources and Ecological Environment, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
- Correspondence: (J.P.); (A.M.A.E.-A.)
| | - A. M. Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
- Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum 25240, Turkey
- Correspondence: (J.P.); (A.M.A.E.-A.)
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11
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Anis A. Essential oils and chitosan based polymeric edible films and coatings as alternative to chemical preservatives. POLYM-PLAST TECH MAT 2022. [DOI: 10.1080/25740881.2022.2039187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Arfat Anis
- SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh, Saudi Arabia
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12
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Malvano F, Montone AMI, Capuano F, Colletti C, Roveri N, Albanese D, Capparelli R. Effects of active alginate edible coating enriched with hydroxyapatite-quercetin complexes during the cold storage of fresh chicken fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100847] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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13
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Liu T, Li J, Tang Q, Qiu P, Gou D, Zhao J. Chitosan-Based Materials: An Overview of Potential Applications in Food Packaging. Foods 2022; 11:1490. [PMID: 35627060 PMCID: PMC9141390 DOI: 10.3390/foods11101490] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/18/2022] [Accepted: 05/18/2022] [Indexed: 01/14/2023] Open
Abstract
Chitosan is a multifunctional biopolymer that is widely used in the food and medical fields because of its good antibacterial, antioxidant, and enzyme inhibiting activity and its degradability. The biological activity of chitosan as a new food preservation material has gradually become a hot research topic. This paper reviews recent research on the bioactive mechanism of chitosan and introduces strategies for modifying and applying chitosan for food preservation and different preservation techniques to explore the potential application value of active chitosan-based food packaging. Finally, issues and perspectives on the role of chitosan in enhancing the freshness of food products are presented to provide a theoretical basis and scientific reference for subsequent research.
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Affiliation(s)
| | | | | | | | | | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; (T.L.); (J.L.); (Q.T.); (P.Q.); (D.G.)
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14
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The Efficacies of 1-Methylcyclopropene and Chitosan Nanoparticles in Preserving the Postharvest Quality of Damask Rose and Their Underlying Biochemical and Physiological Mechanisms. BIOLOGY 2022; 11:biology11020242. [PMID: 35205108 PMCID: PMC8869683 DOI: 10.3390/biology11020242] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 11/16/2022]
Abstract
Simple Summary Damask rose is one of the most important aromatic plants that is being used in the perfume, cosmetic and pharmaceutical industries. However, the short blooming period leads to a reduced oil quantity and quality; therefore, preserving the flower shelf life is a crucial step in maintaining the economic viability of this crop. This research aimed to study the effect of 400 mg m−3 of 1-methylcyclopropene (1-MCP) and either the pre- or postharvest application of 1% chitosan nanoparticles (CSNPs) on maintaining the quality of damask rose flowers during storage at 4 or 20 °C. The results showed that both treatments were shown to help preserve the quality and extend the shelf life of damask rose. CSNPs were more effective than 1-MCP. Collectively, 1-MCP or CSNPs as eco-friendly applications are recommended as novel and promising approaches for the commercial industry for retaining the quality of damask rose during storage. Abstract Preserving the flower shelf life of damask rose is a crucial matter in promoting its economic viability. Chitosan nanoparticles (CSNPs) and 1-methylcyclopropene (1-MCP) may potentially decrease the postharvest loss of several horticultural commodities, but no findings on damask rose have been published. Therefore, the aim of this research was to study the effect of 1-MCP (400 mg m−3) and either the pre- or postharvest application of CSNPs (1%) on maintaining the quality of damask rose flowers during storage at 4 or 20 °C. The shelf life of damask rose has been significantly extended, along with a reduction in weight loss due to 1-MCP, CSNPs and pre-CSNP treatments. 1-MCP or CSNP applications have resulted in a higher relative water content, volatile oil, total anthocyanins, total carotenoids, total phenolics and antioxidant activity. Ethylene evolution, H2O2 generation and malondialdehyde content were significantly decreased due to 1-MCP or CSNPs treatment, and hence, the cell membrane functions have been maintained. The 1-MCP or CSNP-treated flowers have shown higher activities of catalase and ascorbate peroxidase and lower activities of polyphenol oxidase and lipoxygenase in comparison to untreated flowers. Our results showed that the postharvest application of 1-MCP or CSNPs is a very promising method to maintain the postharvest quality of damask rose during storage.
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15
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Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Głuchowski A, Czarniecka-Skubina E, Tambor K, Jariené E. Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color. Molecules 2021; 27:5. [PMID: 35011238 PMCID: PMC8746197 DOI: 10.3390/molecules27010005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/13/2021] [Accepted: 12/18/2021] [Indexed: 11/16/2022] Open
Abstract
Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the research was to determine the effect of sous-vide heat treatment on the volatile compounds profile, sensory quality, and color of basil infusions. The material used for research was aqueous basil infusion prepared conventionally at 100 °C, and using the sous-vide method (65, 75, and 85 °C). The composition of volatile compounds was identified by GC/MS analysis, the sensory profile was assessed using a group of trained panelists, while the color was instrumentally assessed in the CIE Lab system. No significant differences were found in the intensity of the taste and aroma of basil infusions at different temperatures. Seventy headspace volatile compounds were identified in the analyzed samples, ten of which exceeded 2% of relative area percentage. The most abundant compounds were eucalyptol (27.1%), trans-ocimene (11.0%), β-linalool (9.2%), and β-myrcene (6.7%). Most of the identified compounds belonged to the terpenes and alcohols groups. Our findings show that the conventional herbal infusion was more like a sous-vide infusion prepared at the lowest temperature SV65, while SV75 and SV85 were similar to each other but different from the conventional. However, a smaller number of volatile compounds in the samples heated at higher temperatures of sous-vide were identified. The sous-vide samples showed a higher content of alkanes. The sous-vide method (p ≤ 0.05) resulted in darker, less green, and less yellow basil leaves than fresh and traditionally steeped ones. Long heat treatment under vacuum at higher temperatures causes a pronounced change in the aroma composition.
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Affiliation(s)
- Artur Głuchowski
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland; (A.G.); (K.T.)
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland; (A.G.); (K.T.)
| | - Krzysztof Tambor
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland; (A.G.); (K.T.)
| | - Elvyra Jariené
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Mangus University, LT-53361 Kaunas, Lithuania;
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A Pivotal Role of Chitosan Nanoparticles in Enhancing the Essential Oil Productivity and Antioxidant Capacity in Matricaria chamomilla L. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7120574] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Chitosan is a biopolymer with several biological and agricultural applications. Recently, development of chitosan nanoparticles (CSNPs) adds additional value by further using it as an eco-friendly biostimulant. Therefore, the impact of CSNPs foliar application on the growth, essential oil productivity and antioxidant capacity of chamomile was investigated. Treatments comprised 0, 100, 200, 300 and 400 mg L−1 of CSNPs applied to plants as a foliar spray. CSNPs foliar application improved the growth and productivity of chamomile plants. Relative to the control, the flower yield was increased by 52.10 and 55.74% while the essential oil percentage was increased by 57.14 and 47.06% due to CSNPs at 300 mg L−1 during the two seasons of study. Moreover, CSNPs enhanced the photosynthetic pigments, total soluble sugars and N, P and K percentages. Interestingly, CSNPs increased the antioxidant capacity as measured by total phenolics and the antioxidant activity (DPPH). Collectively, it is suggested that CSNPs might be a promising eco-friendly bio-stimulant and it could be an alternative strategy to improve the productivity, quality and decrease the production cost of chamomile and possibly some other medicinal species.
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18
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Baek JH, Lee SY, Oh SW. Enhancing safety and quality of shrimp by nanoparticles of sodium alginate-based edible coating containing grapefruit seed extract. Int J Biol Macromol 2021; 189:84-90. [PMID: 34419539 DOI: 10.1016/j.ijbiomac.2021.08.118] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 07/27/2021] [Accepted: 08/15/2021] [Indexed: 11/20/2022]
Abstract
Edible coatings are safe and effective in extending the shelf life of foods. In this study, a nanoparticle-based edible coating solution was prepared, containing alginate as a coating agent and grapefruit seed extract as an antibacterial agent to improve the safety and quality of shrimp during storage. Shrimp coated with this formulation were maintained at 4°C for 8 days, and periodically analyzed for changes in sensory, chemical [total volatile basic nitrogen (TVB-N) and pH] and microbial parameters. The uncoated shrimp exceeded the microbiological limits at 7.87 log CFU/g on Day 4 of storage, whereas the nanoparticle-based coated shrimp did not exceed the limit by Day 8 of storage. In addition, uncoated shrimp tended to maintain their quality, while uncoated shrimp deteriorated due to increased TVB-N values, pH values, and off-flavors. Nanoparticles are easily dispersed in food to minimize flavor impact and enhance diffusion and bioactivity. We concluded that the nanoparticles coating extended the shelf life of shrimp by more than 5 days. Therefore, the use of nanoparticle-based coatings could be a new and effective way to maintain shrimp quality.
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Affiliation(s)
- Ji Hye Baek
- Department of Food and Nutrition, Kookmin University, 77, Jeongneung-ro, Seongbuk-gu, Seoul 02707, Republic of Korea
| | - So-Young Lee
- Department of Food and Nutrition, Kookmin University, 77, Jeongneung-ro, Seongbuk-gu, Seoul 02707, Republic of Korea
| | - Se-Wook Oh
- Department of Food and Nutrition, Kookmin University, 77, Jeongneung-ro, Seongbuk-gu, Seoul 02707, Republic of Korea.
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Antibacterial and Freshness-Preserving Mechanisms of Chitosan-Nano-TiO2-Nano-Ag Composite Materials. COATINGS 2021. [DOI: 10.3390/coatings11080914] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
With chitosan, nano-TiO2 and nano-Ag as raw materials, nano-TiO2 and nano-TiO2-Ag were modified by a surface modifier-sodium laurate. Chitosan (CTS), chitosan-nano-TiO2 (CTS-TiO2), and chitosan-nano-TiO2-nano-Ag (CTS-TiO2-Ag) composite materials and corresponding films were prepared by a solution co-blending method. Then, the antibacterial performances of the above three types of materials against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis were compared. Moreover, potato and strawberry weight loss rates, peroxidase activity, and vitamin C contents after different film coating treatments were measured. Compared with CTS films, the CTS-TiO2-Ag and CTS-TiO2 composite films both showed better physical properties, and both demonstrated higher antibacterial effects, especially for E. coli. Measurement of physiological indices in fruits and vegetables showed that the freshness-preserving effect of CTS-TiO2-Ag coating films was the most significant. In all, the CTS-TiO2-Ag coating films can actively contribute to the storage of fruits and vegetables at room temperature, and better ensure product quality. Thus, such films are meaningful for research and development of new fruit freshness-keeping techniques and materials.
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