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Sabir FK, Unal S, Aydın S, Sabir A. Pre- and postharvest chitosan coatings extend the physicochemical and bioactive qualities of minimally processed 'Crimson Seedless' grapes during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38790142 DOI: 10.1002/jsfa.13613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 05/06/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024]
Abstract
BACKGROUND Food marketers desire residue-free fresh grapes although grapes have a short postharvest life. This study was performed to determine the influences of pre- and/or postharvest chitosan (Ch) coatings on postharvest quality of minimally processed (stem-detached) organic 'Crimson Seedless' berries. Berries were sorted as: (a) control (untreated berries); (b) preharvest Ch (dipping the clusters on the vine into 1% Ch 10 days before harvest at 20% soluble solid content (SSC)); (c) postharvest Ch (dipping the stem-detached berries into 1% Ch); and (d) pre + postharvest Ch. Berries were stored in 12 × 15 cm rigid polypropylene cups for up to 42 days at 1.0 ± 0.5 °C. RESULTS Pre- and/or postharvest Ch coating reduced weight loss during storage. Pre- + postharvest Ch was the best treatment for restricting polygalacturonase (PG) activity, extending the visual quality, color features (L*, C and h°), skin rupture force, biochemical (SSC, titratable acidity, maturity index and pH) and bioactive (total phenol content, antioxidant activity) features. Pre- or postharvest Ch was also significantly effective in maintaining many quality features. CONCLUSION Pre- and/or postharvest 1% Ch coatings effectively maintained the quality of minimally processed grape berries of organically produced 'Crimson Seedless' grapes by delaying weight loss and PG activity and keeping the postharvest physical, biochemical and bioactive features for 42-day cold storage at 1.0 ± 0.5 °C. The combined use of pre- and postharvest Ch found to be more effective than single treatment. Thus, pre- + postharvest 1% Ch coating could be recommended as an ecofriendly sustainable methodology for extending the postharvest quality of minimally processed fresh grapes. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Ferhan K Sabir
- Department of Horticulture, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Sevil Unal
- Department of Horticulture, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Suna Aydın
- Department of Horticulture, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Ali Sabir
- Department of Horticulture, Faculty of Agriculture, Selcuk University, Konya, Turkey
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Rashid F, Ahmed Z, Ferheen I, Mehmood T, Liaqat S, Ghoneim MM, Rahman A. Effect of fenugreek and flaxseed polysaccharide-based edible coatings on the quality attributes and shelf life of apple fruit during storage. Food Sci Nutr 2024; 12:2093-2103. [PMID: 38455192 PMCID: PMC10916592 DOI: 10.1002/fsn3.3909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 11/17/2023] [Accepted: 12/01/2023] [Indexed: 03/09/2024] Open
Abstract
The present study was designed to explore the potential of fenugreek and flaxseed polysaccharide-based edible coatings to enhance the postharvest storage life of apple fruit. The experimental plan involved the preparation of five different coating formulations, which were subsequently applied to the fruit. The coated fruit was then stored at a temperature of 25 ± 2°C for a duration of 35 days. The effects of these coatings on physicochemical and biochemical attributes (weight loss, firmness, acidity, pH, sugar content, antioxidant activity, microbial growth, and sensory properties) of coated and uncoated samples were evaluated at regular intervals: 0, 7, 14, 21, 28, and 35 days of storage. The experimental results revealed a significant difference (p ≤ .05) in the physicochemical parameters of uncoated and coated apple at different storage times. The coated apple fruits showed significantly (p ≤ .05) lower weight loss, pH, total sugars, total soluble solids, and maximum retention of ascorbic acid, firmness, acidity, and antioxidant contents, leading to enhanced organoleptic properties. The application of edible coatings extended the shelf-life of the apples by inhibiting microbiological spoilage without substantial impact on sensory and nutritional properties. Based on these results, it is concluded that the edible coating formulation labeled T 1 (containing 2.5 g fenugreek polysaccharide and 1.5 g flax polysaccharide) effectively preserved the valuable physicochemical and organoleptic characteristics of the apple fruit throughout the storage period.
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Affiliation(s)
- Farhat Rashid
- Institute of Food Science and Nutrition (IFSN)University of SargodhaSargodhaPakistan
| | - Zaheer Ahmed
- Department of Nutritional Sciences & Environmental DesignAllama Iqbal Open University (AIOU)IslamabadPakistan
| | - Ifra Ferheen
- School of Biosciences and Veterinary MedicineUniversity of CamerinoCamerinoItaly
| | - Tahir Mehmood
- Department of Food Science and Technology, Faculty of Agriculture and EnvironmentThe Islamia University of BahawalpurBahawalpurPakistan
| | - Saba Liaqat
- Department of Human Nutrition and Dietetics, School of Food and Agricultural SciencesUniversity of Management and TechnologyLahorePakistan
| | - Mohammed M. Ghoneim
- Department of Pharmacy Practice, College of PharmacyAlMaarefa UniversityRiyadhSaudi Arabia
- Pharmacognosy and Medicinal Plants Department, Faculty of PharmacyAl‐Azhar UniversityCairoEgypt
| | - Afzal Rahman
- Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and TechnologyBangladesh Agricultural UniversityDhakaBangladesh
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3
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Demircan B, Velioglu YS. Control of Browning, Enzyme Activity, and Quality in Stored Fresh-cut Fruit Salads through Chitosan Coating Enriched with Bergamot Juice Powder. Foods 2024; 13:147. [PMID: 38201175 PMCID: PMC10779034 DOI: 10.3390/foods13010147] [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: 12/15/2023] [Revised: 12/29/2023] [Accepted: 12/30/2023] [Indexed: 01/12/2024] Open
Abstract
In this study, fresh-cut fruit salads composed of apples, pears, kiwis, and pineapples were stored at +4 °C for 18 days under distinct conditions: non-coated (NC), chitosan-coated (CH), and bergamot juice powder extract-enriched chitosan-coated (CHBE). Storage endpoint decay percentages were as follows: NC group: 100%, CH group: 26.67-53.3%, CHBE group: 13.33-26.67%. CHBE had the highest moisture content (87.05-89.64%), soluble solids (12.40-13.26%), and chroma values (2.35-6.60). CHBE and NC groups had 2.10% and 6.61% weight loss, respectively. The NC group had the highest polyphenol oxidase activity (19.48 U mL-1) and browning index (0.70 A420/g); CH group: 0.85 U mL-1, 0.35 A420/g; CHBE group: 0.57 U mL-1, 0.27 A420/g. CHBE showed a titratable acidity of 1.33% and pH 3.73 post-storage, impeding microbial proliferation with the lowest counts (2.30-3.24 log CFU g-1). The microbial suitability of the NC group diminished after day 6, with an overall preference score of 1.00. Conversely, the CH and CHBE groups scored 3.15 and 4.56, highlighting the coatings' effectiveness. Bergamot juice powder extract further enhanced this, mitigating browning and enhancing quality. Results reveal tailored coatings' potential to extend shelf life, improve quality, and enhance fruit salads' acceptability. This study underscores the importance of edible coatings in addressing preservation challenges, emphasizing their role in enhancing food quality and consumer acceptability. Incorporating edible coatings is pivotal in mitigating deterioration issues and ensuring the overall success of fresh-cut fruit products in the market.
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Affiliation(s)
| | - Yakup Sedat Velioglu
- Department of Food Engineering, Ankara University, 06850 Golbasi, Ankara, Turkey;
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4
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Charron PN, Tahir I, McConnell S, Sedler D, Floreani RA. Physico-mechanical and ex vivo analysis of aloe-alginate hydrogels for cervical cancer treatment. J BIOACT COMPAT POL 2023. [DOI: 10.1177/08839115221149723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Abstract
A leading cancer diagnosis in women worldwide is cervical cancer, with current treatments all posing a risk of serious side effects. Less toxic, but effective treatments are sought after. Aloe vera ( barbadensis miller), known for its beneficial properties, has been studied for cancer treatment. While aloe gel has been shown to exhibit anti-cancer activity, it cannot form a hydrogel alone. Therefore, an interpenetrating network comprising alginate blended with aloe was examined as a cervical cancer treatment. We hypothesized the antioxidant properties of aloe gel would decrease cancer cell viability while the alginate hydrogel would improve mucoadhesion. We further hypothesized the antioxidant activity of aloe gel would induce cancer cell death at levels similar to common chemotherapeutics, and aimed to determine if these chemotherapeutic behaviors are constructive or destructive. Material and adhesive properties, drug encapsulation, and cancer cell viability were investigated and validated. The effect of aloe-alginate hydrogels on cervical cancer cell viability was not significantly different compared to aloe-blends containing doxorubicin (DOX), indicating that the aloe alone decreased cancer cell viability rendering the additional cytotoxic therapeutic not impactful as an adjuvant therapy. This study provides insight into the potential of natural biopolymers for treating cervical cancer without systemic toxic compounds.
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Affiliation(s)
- Patrick N Charron
- Department of Mechanical Engineering, College of Engineering and Mathematical Sciences, University of Vermont, Burlington, VT, USA
| | - Irfan Tahir
- Department of Mechanical Engineering, College of Engineering and Mathematical Sciences, University of Vermont, Burlington, VT, USA
| | - Sierra McConnell
- Department of Electrical and Biomedical Engineering, College of Engineering and Mathematical Sciences, University of Vermont, Burlington, VT, USA
| | - Danielle Sedler
- Department of Electrical and Biomedical Engineering, College of Engineering and Mathematical Sciences, University of Vermont, Burlington, VT, USA
| | - Rachael A Floreani
- Department of Mechanical Engineering, College of Engineering and Mathematical Sciences, University of Vermont, Burlington, VT, USA
- Department of Electrical and Biomedical Engineering, College of Engineering and Mathematical Sciences, University of Vermont, Burlington, VT, USA
- Materials Science Program, University of Vermont, Burlington, VT, USA
- Vermont Cancer Center, Larner College of Medicine, University of Vermont, Burlington, VT, USA
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5
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Abdollahi M, Bazargani‐Gilani B, Aghajani N, Garmakhany AD. Response surface optimization of the effect of
Aloe vera
gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh cut orange fruit. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohaddese Abdollahi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu‐Ali Sina University Hamedan Iran
| | - Behnaz Bazargani‐Gilani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu‐Ali Sina University Hamedan Iran
| | - Narjes Aghajani
- Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu‐Ali Sina University Hamedan Iran
| | - Amir Daraei Garmakhany
- Department of Food Science and Technology, Tuyserkan Faculty of Engineering & Natural Resources, Bu‐Ali Sina University Hamedan Iran
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6
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Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (Camellia sinensis) on Minimally Processed Watermelon (Citrullus lanatus). Polymers (Basel) 2022; 14:polym14132628. [PMID: 35808671 PMCID: PMC9269605 DOI: 10.3390/polym14132628] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/20/2022] [Accepted: 06/22/2022] [Indexed: 11/24/2022] Open
Abstract
The purpose of this research was to determine the effect of composite fish gelatin–chitosan edible coatings enriched with black tea extract on the physical, chemical, and fungal decay properties of minimally processed watermelons stored at ±4 °C for 13 days. In this study, tuna skin gelatin was extracted and used to prepare edible coating solutions which comprised 4% gelatin, 2% chitosan, 2% calcium lactate, 2% glycerol, and black tea extract (0%; 0.25%; 0.50%; 0.75%; 1%). The samples were coated using the layer-by-layer dipping technique. This study showed that composite fish gelatin–chitosan edible coating enriched with black tea extract maintained and improved weight loss, texture (hardness), color, pH, and total soluble solid antioxidant activity and prevented fungal decay on minimally processed watermelons stored at ±4 °C for 13 days. The development in this study of edible film and a coating prepared from fish gelatin–chitosan and the incorporation of black tea extract as an antioxidant or antimicrobial agent can be a new approach to preventing postharvest loss and increasing the shelf life of minimally processed watermelon.
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Montalvo-Puente A, Montero-Castillo P, Alvarez-Badel B. Effect of incorporation of aloe vera (Aloe barbadensis Miller) on the physicochemical and bromatological characteristics and shelf-life of buffalo milk yogurt. REVISTA U.D.C.A ACTUALIDAD & DIVULGACIÓN CIENTÍFICA 2022. [DOI: 10.31910/rudca.v25.n1.2022.2019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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8
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Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices. Food Chem X 2022; 14:100329. [PMID: 35601211 PMCID: PMC9120056 DOI: 10.1016/j.fochx.2022.100329] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/28/2022] [Accepted: 05/10/2022] [Indexed: 01/13/2023] Open
Abstract
Calcium lactate and shortwave ultraviolet combined treatment (abbr. CA-L + UV-C) has a synergistic effect on fresh-cut kiwifruits preservation. CA-L + UV-C reduced microbial growth. CA-L + UV-C increased phenolics accumulation by activating related enzyme activities. CA-L + UV-C improved antioxidant capacity by increasing antioxidant enzyme activity and promoting phenolics accumulation. CA-L + UV-C maintained quality by improving antioxidant capacity.
This study investigated the combined effects of calcium lactate (CA-L, 3 g L−1) and shortwave ultraviolet (UV-C, 4.0 kJ m−2) irradiation on quality attributes and antioxidant defense capacity of fresh-cut kiwifruits at refrigerated storage for 7 d. The results indicated that CA-L and UV-C joint treatment, compared to either treatment alone, alleviated microbial load, showed higher quality on ascorbic acid (AsA), green color, total chlorophyll, flesh hardness, total sugar, total acid and malonaldehyde (MDA) content. Besides, it inhibited O2·- and •OH generation, induced H2O2 production, improved the activity of antioxidant enzymes (SOD, CAT and APX), activated critical enzymes (PAL, C4H and 4CL) in phenylpropanoid metabolism pathway and further enhanced total phenolic and proanthocyanidin content. Above results demonstrated that UV-C together with CA-L treatment could synergistically maintain overall quality and improve antioxidant capacity of kiwifruit slices. Therefore, the combination of CA-L and UV-C treatment showed a potential practical application in fresh-cut kiwifruits.
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9
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Antifungal in vitro potential of Aloe vera gel as postharvest treatment to maintain blueberry quality during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Fan N, Wang X, Sun J, Lv X, Gu J, Zhao C, Wang D. Effects of konjac glucomannan/pomegranate peel extract composite coating on the quality and nutritional properties of fresh-cut kiwifruit and green bell pepper. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:228-238. [PMID: 35068567 PMCID: PMC8758865 DOI: 10.1007/s13197-021-05006-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2021] [Accepted: 01/26/2021] [Indexed: 01/03/2023]
Abstract
The effects of an edible coating, based on konjac glucomannan (KG) incorporated with pomegranate peel extracts (PE), on the physicochemical and nutritional properties of fresh-cut kiwifruit and green bell pepper during storage were investigated. The optimal extract time (40.6 min), temperature (54.5 °C), and ultrasound power (255.5 W) with response surface method, provided a high total antioxidant activity (TAA) of (92.31 ± 1.43)%. Fresh-cut kiwifruit and green bell pepper were coated by dipping using five treatments (distilled water, ascorbic acid, KG, PE, KG + PE), packed into polymeric film and stored for 8 days at 10 °C. Distilled water treatment was used as control. KG + PE treatment resulted in the highest total soluble solid and titratable acidity in fresh-cut kiwifruit, while the maximum firmness in fresh-cut green bell pepper. The weight loss was both effectively decreased in samples treated with KG or KG + PE. All samples treated with KG + PE had significantly higher contents of chlorophyll, ascorbic acid, total phenolic and TAA than others. Moreover, the KG + PE group had the lowest counts of microorganisms in all samples. KG coating incorporated with PE was proved to be efficient in maintaining the physico-chemical and nutritional properties of fresh-cut kiwifruit and green bell pepper during low temperature storage compared with control. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05006-7.
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Affiliation(s)
- Na Fan
- College of Life Science, Northwest University, Xi’an, 710069 People’s Republic of China ,College of Healthy Management, Shangluo University, Shangluo, 726000 People’s Republic of China
| | - Xian Wang
- College of Food Science and Engineering, Northwest University, Xi’an, 710069 People’s Republic of China
| | - Jingyao Sun
- College of Food Science and Engineering, Northwest University, Xi’an, 710069 People’s Republic of China
| | - Xingang Lv
- College of Food Science and Engineering, Northwest University, Xi’an, 710069 People’s Republic of China
| | - Jiao Gu
- College of Healthy Management, Shangluo University, Shangluo, 726000 People’s Republic of China
| | - Chunfang Zhao
- College of Healthy Management, Shangluo University, Shangluo, 726000 People’s Republic of China
| | - Danping Wang
- College of Healthy Management, Shangluo University, Shangluo, 726000 People’s Republic of China
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11
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Aloe-Based Edible Coating to Maintain Quality of Fresh-Cut Italian Pears (Pyrus communis L.) during Cold Storage. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7120581] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pear fruits are known for their antioxidant and nutritional characteristics. However, they are very susceptible to rapid decay. Edible coating (EC) represents a good strategy to maintain postharvest quality. The effects of two EC in slowing down the senescence processes in fresh-cut ‘Coscia’ pears were investigated: EC1 (A. vera gel, hydroxypropyl-methylcellulose and pomegranate seeds oil (PSO), EC2 (A. vera gel and hydroxypropyl-methylcellulose). Weight loss, firmness and colour decrease more slowly in both EC-treated than in untreated (CTR) slices; soluble solid content increases faster in CTR, indicating a faster ripening process. The specific investigation of undesired microorganisms did not generate any colony in all analysed samples. Sensory analysis confirmed that the tasters preferred the EC2-treated samples, as they were the only ones that did not show undesirable flavours until the last day of storage.
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12
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Hashemi M, Dastjerdi AM, Mirdehghan SH, Shakerardekani A, Golding JB. Incorporation of Zataria multiflora Boiss essential oil into gum Arabic edible coating to maintain the quality properties of fresh in-hull pistachio (Pistacia vera L.). Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100724] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Olawuyi IF, Kim SR, Lee WY. Application of plant mucilage polysaccharides and their techno-functional properties' modification for fresh produce preservation. Carbohydr Polym 2021; 272:118371. [PMID: 34420702 DOI: 10.1016/j.carbpol.2021.118371] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 01/06/2023]
Abstract
The use of edible coating/film to improve fresh produce's quality and shelf life is an old but reliable and popular method of preservation. Recently, plant-derived mucilages have been extensively used to prepare edible packages (MEPs). This review focuses on recent studies that characterize mucilages from different plants, and examine their specific applications as edible packages in preserving fruits and vegetables. Structure-function relations and corresponding influence on film-forming properties are discussed. This review also surveys the additive-modifications of MEPs techno-functional properties. MEPs from a range of plant sources are effective in preventing quality loss and improving the storability of various fruits and vegetables. The preservative mechanisms and essential techno-functional properties of MEPs required for fruit and vegetable packaging were summarized. The key findings summarized in this study will help promote the utilization of mucilages and draw attention to other novel applications of this valuable polymer.
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Affiliation(s)
- Ibukunoluwa Fola Olawuyi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
| | - Soo Rin Kim
- School of Food Science and Biotechnology, 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.
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Effect of Sodium Alginate in Combination with Zataria multiflora Boiss. on Phenolic Compounds, Antioxidant Activity, and Browning Enzymes of Fresh In-Hull Pistachio (Pistacia vera L.). J FOOD QUALITY 2021. [DOI: 10.1155/2021/3193573] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The color of fresh pistachio is used as a postharvest quality indicator. The present study was performed to investigate the chemical properties of fresh pistachios coated with different sodium alginate concentrations (1 and 1.5%), various amounts of Shirazi thyme essential oil (0.3 and 0.5%), and their combination during storage (2 ± 1°C and 85 ± 5% RH). Over the storage duration, chemical parameters were measured on days 13, 26, and 39. The results showed that although the application of sodium alginate in combination with thyme essential oil decreased polyphenol oxidase activity in comparison with other treatments, the highest total phenolics and phenylalanine ammonia lyase activity were found in pistachios coated with alginate (1%) + thyme essential oil (0.3% and 0.5%). In general, it was proven that treatments containing 1% alginate + 0.3% essential oil had the ability to maintain the quality of fresh pistachio fruit approximately over 39 days of storage.
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16
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Amiri S, Rezazad Bari L, Malekzadeh S, Amiri S, Mostashari P, Ahmadi Gheshlagh P. Effect of
Aloe vera
gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15960] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Saber Amiri
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Laya Rezazad Bari
- Department of Horticultural Sciences Faculty of Agriculture and Natural Resources Mohaghegh Ardabili University Ardabil Iran
| | - Shahryar Malekzadeh
- Department of Food Science and Technology Faculty of Shahid Beheshti Urmia Branch, Technical and Vocational University (TVU) Urmia Iran
| | - Samaneh Amiri
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Parisa Mostashari
- Nutrition and Food Sciences Research Center Tehran Medical Sciences Islamic Azad University Tehran Iran
| | - Parviz Ahmadi Gheshlagh
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
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Improvement of the Performance of Chitosan- Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit. Foods 2021; 10:foods10102240. [PMID: 34681289 PMCID: PMC8534360 DOI: 10.3390/foods10102240] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/17/2021] [Accepted: 09/17/2021] [Indexed: 11/18/2022] Open
Abstract
The effect of the application of chitosan–Aloe vera coatings emulsified with beeswax (0, 0.5, 1, 1.5 and 2%) during storage of Mangifera indica L. (cv Anwar Ratol) was investigated. Particle size of emulsions was reduced significantly with an increase in beeswax concentration. Water vapor permeability of the coatings was reduced by 43.7% with an increase in concentration of beeswax to 2%. The coated mangoes (at all concentrations of beeswax) exhibited reduced weight loss, delayed firmness loss, minimized pH change, maintained the total soluble solid contents, and retained free radical scavenging activity and total phenolic contents when stored at 18 °C and 75 ± 5% R.H. The best results were produced with a formulation containing 2.0% beeswax. Antimicrobial properties of chitosan and Aloe vera coatings were also improved with an increase in beeswax concentration and remarkably reduced the disease incidence in mangoes. In conclusion, beeswax-emulsified chitosan–Aloe vera coatings can be effectively used to increase the shelf life and marketable period of mangoes.
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18
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Tauferova A, Pospiech M, Javurkova Z, Tremlova B, Dordevic D, Jancikova S, Tesikova K, Zdarsky M, Vitez T, Vitezova M. Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace. Polymers (Basel) 2021; 13:polym13152578. [PMID: 34372181 PMCID: PMC8348254 DOI: 10.3390/polym13152578] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 07/27/2021] [Accepted: 07/27/2021] [Indexed: 02/07/2023] Open
Abstract
Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.
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Affiliation(s)
- Alexandra Tauferova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Matej Pospiech
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Zdenka Javurkova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Bohuslava Tremlova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
- Correspondence:
| | - Dani Dordevic
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Simona Jancikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Karolina Tesikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Michal Zdarsky
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Tomas Vitez
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; (T.V.); (M.V.)
- Department of Agricultural, Food and Environmental Engineering, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic
| | - Monika Vitezova
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; (T.V.); (M.V.)
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Salgado-Cruz MDLP, Salgado-Cruz J, García-Hernández AB, Calderón-Domínguez G, Gómez-Viquez H, Oliver-Espinoza R, Fernández-Martínez MC, Yáñez-Fernández J. Chitosan as a Coating for Biocontrol in Postharvest Products: A Bibliometric Review. MEMBRANES 2021; 11:421. [PMID: 34073018 PMCID: PMC8228418 DOI: 10.3390/membranes11060421] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/14/2021] [Accepted: 05/21/2021] [Indexed: 11/30/2022]
Abstract
The aim of this work was to carry out a systematic literature review focused on the scientific production, trends, and characteristics of a knowledge domain of high worldwide importance, namely, the use of chitosan as a coating for postharvest disease biocontrol in fruits and vegetables, which are generated mainly by fungi and bacteria such as Aspergillus niger, Rhizopus stolonifera, and Botrytis cinerea. For this, the analysis of 875 published documents in the Scopus database was performed for the years 2011 to 2021. The information of the keywords' co-occurrence was visualized and studied using the free access VOSviewer software to show the trend of the topic in general. The study showed a research increase of the chitosan and nanoparticle chitosan coating applications to diminish the postharvest damage by microorganisms (fungi and bacteria), as well as the improvement of the shelf life and quality of the products.
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Affiliation(s)
- Ma de la Paz Salgado-Cruz
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (M.d.l.P.S.-C.); (A.B.G.-H.); (G.C.-D.)
- Consejo Nacional de Ciencia y Tecnología (CONACYT), Ciudad de México 03940, Mexico
| | - Julia Salgado-Cruz
- Centro de Investigaciones Económicas, Administrativas y Sociales, Instituto Politécnico Nacional, Ciudad de México 11360, Mexico; (J.S.-C.); (H.G.-V.); (R.O.-E.)
| | - Alitzel Belem García-Hernández
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (M.d.l.P.S.-C.); (A.B.G.-H.); (G.C.-D.)
| | - Georgina Calderón-Domínguez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (M.d.l.P.S.-C.); (A.B.G.-H.); (G.C.-D.)
| | - Hortensia Gómez-Viquez
- Centro de Investigaciones Económicas, Administrativas y Sociales, Instituto Politécnico Nacional, Ciudad de México 11360, Mexico; (J.S.-C.); (H.G.-V.); (R.O.-E.)
| | - Rubén Oliver-Espinoza
- Centro de Investigaciones Económicas, Administrativas y Sociales, Instituto Politécnico Nacional, Ciudad de México 11360, Mexico; (J.S.-C.); (H.G.-V.); (R.O.-E.)
| | - María Carmen Fernández-Martínez
- Laboratorio de Biotecnología Alimentaria, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Ciudad de México 07340, Mexico;
| | - Jorge Yáñez-Fernández
- Laboratorio de Biotecnología Alimentaria, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Ciudad de México 07340, Mexico;
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20
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Adiletta G, Di Matteo M, Petriccione M. Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review. Int J Mol Sci 2021; 22:2633. [PMID: 33807862 PMCID: PMC7961546 DOI: 10.3390/ijms22052633] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Accepted: 03/02/2021] [Indexed: 12/02/2022] Open
Abstract
Chitosan-based edible coatings represent an eco-friendly and biologically safe preservative tool to reduce qualitative decay of fresh and ready-to-eat fruits during post-harvest life due to their lack of toxicity, biodegradability, film-forming properties, and antimicrobial actions. Chitosan-based coatings modulate or control oxidative stress maintaining in different manner the appropriate balance of reactive oxygen species (ROS) in fruit cells, by the interplay of pathways and enzymes involved in ROS production and the scavenging mechanisms which essentially constitute the basic ROS cycle. This review is carried out with the aim to provide comprehensive and updated over-view of the state of the art related to the effects of chitosan-based edible coatings on anti-oxidant systems, enzymatic and non-enzymatic, evaluating the induced oxidative damages during storage in whole and ready-to-eat fruits. All these aspects are broadly reviewed in this review, with particular emphasis on the literature published during the last five years.
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Affiliation(s)
- Giuseppina Adiletta
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (G.A.); (M.D.M.)
| | - Marisa Di Matteo
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (G.A.); (M.D.M.)
| | - Milena Petriccione
- CREA-Centre for Olive, Fruit and Citrus Crops, Via Torrino 3, 81100 Caserta, Italy
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21
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Preharvest Application of Chitosan Improves the Postharvest Life of 'Garmrok' Kiwifruit through the Modulation of Genes Related to Ethylene Biosynthesis, Cell Wall Modification, and Lignin Metabolism. Foods 2021; 10:foods10020373. [PMID: 33572175 PMCID: PMC7915756 DOI: 10.3390/foods10020373] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/05/2021] [Accepted: 02/06/2021] [Indexed: 11/19/2022] Open
Abstract
The influence of the preharvest application of chitosan on physicochemical properties and changes in gene expression of ‘Garmrok’ kiwifruit during postharvest cold storage (0 °C; RH 90–95%; 90 days) was investigated. Preharvest treatment of chitosan increased the fruit weight but had no significant effect on fruit size. The chitosan treatment suppressed the ethylene production and respiration rate of kiwifruit during the cold storage. The reduction of ethylene production of chitosan-treated kiwifruit was accompanied with the suppressed expression of ethylene biosynthesis genes. Moreover, preharvest application of chitosan diminished weight loss and delayed the changes in physicochemical properties that include firmness, soluble solids content, titratable acidity, total sugars, total acids, total phenols, and total lignin. As a result, the preharvest application of chitosan delayed the maturation and ripening of fruit. Expression of genes related to cell wall modification was down-regulated during the early maturation (ripening) period, while those related to gene expression for lignin metabolism were up-regulated at the later stages of ripening. These results demonstrate that the preharvest application of chitosan maintained the fruit quality and extends the postharvest life of ‘Garmrok’ kiwifruit, possibly through the modulation of genes related to ethylene biosynthesis, cell wall modification, and lignin metabolism.
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22
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Zandi M, Ganjloo A, Bimakr M, Moradi N, Nikoomanesh N. Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15252] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Mohsen Zandi
- Department of Food Science and Engineering Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Ali Ganjloo
- Department of Food Science and Engineering Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Mandana Bimakr
- Department of Food Science and Engineering Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Negar Moradi
- Department of Food Science and Engineering Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Nargess Nikoomanesh
- Department of Food Science and Engineering Faculty of Agriculture University of Zanjan Zanjan Iran
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23
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Sarker A, Grift TE. Bioactive properties and potential applications of Aloe vera gel edible coating on fresh and minimally processed fruits and vegetables: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00802-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Wu D, Zhang M, Xu B, Guo Z. Fresh-cut orange preservation based on nano-zinc oxide combined with pressurized argon treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110036] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Sonawane SK, Gokhale JS, Mulla MZ, Kandu VR, Patil S. A comprehensive overview of functional and rheological properties of aloe vera and its application in foods. Journal of Food Science and Technology 2020; 58:1217-1226. [PMID: 33746250 DOI: 10.1007/s13197-020-04661-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 10/23/2022]
Abstract
Aloe vera catches attention of food industry due to its various health benefits like emollient, anti-inflammatory, purgative, anti-microbial, aphrodisiac, antifungal, and antioxidant. Aloe vera gel has excellent functional and nutritional properties and its incorporation into food can increase its functional and nutritional value of the food. However, both the pulp and aloe gel contain a lot of insoluble polymer particles, which affect the rheological behaviour and physical stability mechanisms of the suspensions during storage and processing. While many researchers have explored the application of aloe vera juice in the food products, no literature review of food applications of aloe vera along with their rheological properties have been complied. Hence, the present review aimed to focus on the utilization of aloe vera in the various sectors of food processing and gives insights on the rheological and flow behaviour of aloe vera juice which is a critical parameter for its food application.
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Affiliation(s)
- Sachin K Sonawane
- Food Science and Technology Department, School of Biotechnology and Bioinformatics, D. Y. Patil University, Level 5, Plot No. 50, CBD Belapur, 400614 Navi, Mumbai, India
| | - Jyoti S Gokhale
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, 400 019 India
| | - Mehrajfatema Z Mulla
- Food and Nutrition Program, Environment and Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Vrinda R Kandu
- Food Science and Technology Department, School of Biotechnology and Bioinformatics, D. Y. Patil University, Level 5, Plot No. 50, CBD Belapur, 400614 Navi, Mumbai, India
| | - Sonal Patil
- Food Science and Technology Department, School of Biotechnology and Bioinformatics, D. Y. Patil University, Level 5, Plot No. 50, CBD Belapur, 400614 Navi, Mumbai, India
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Impact of Aloe vera gel coating enriched with basil (Ocimum basilicum L.) essential oil on postharvest quality of strawberry fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00634-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Passafiume R, Gaglio R, Sortino G, Farina V. Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut "Hayward" Kiwifruits. Foods 2020; 9:E939. [PMID: 32708692 PMCID: PMC7404722 DOI: 10.3390/foods9070939] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 07/11/2020] [Accepted: 07/14/2020] [Indexed: 11/17/2022] Open
Abstract
In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: Aloe vera gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, Aloe vera gel + lemon essential oil gives the characteristic taste of lemon essential oil and Aloe vera gel gives an herbaceous taste. The Aloe vera gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit.
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Affiliation(s)
| | | | - Giuseppe Sortino
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.P.); (R.G.); (V.F.)
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28
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Zhou R, Zheng Y, Zhou X, Hu Y, Ma M. Influence of hot water treatment and O-carboxymethyl chitosan coating on postharvest quality and ripening in Hami melons (Cucumis melo var. saccharinus) under long-term simulated transport vibration. J Food Biochem 2020; 44:e13328. [PMID: 32578894 DOI: 10.1111/jfbc.13328] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 05/17/2020] [Accepted: 05/17/2020] [Indexed: 11/28/2022]
Abstract
Hami melon (Cucumis melo var. saccharinus) is famous in China because of its delicious taste. The fast post-harvest metabolism of Hami melon, which is harvested in summer, creates challenges for preservation during storage. In this study, the ripening-related changes in Hami melon were monitored throughout postharvest storage, including transport. The effects of hot water (HW) treatment and HW treatment in combination with O-carboxymethyl chitosan (CMC) coating on ripening were evaluated based on the changes in membrane leakage; respiration rates; malondialdehyde (MDA) content; superoxide dismutase, catalase, and peroxidase activities; total antioxidant capacity (TAC); and total phenolic content during storage. Transmission electron microscopy and magnetic resonance imaging were also used to monitor changes in the quality of Hami melons during storage. The results indicate that transport vibration can accelerate ripening-related changes in Hami melon. Transport vibration increased membrane leakage and microstructural changes in the melon tissue; enhanced the respiration rate and MDA content; suppressed the activities of antioxidant enzymes; and decreased the TAC and total phenolic contents. Compared to HW treatment alone, HW treatment combined with the coating with 1% (w/v) CMC more effectively delayed the ripening-related changes in Hami melons under transport vibration. PRACTICAL APPLICATIONS: The results of this study show that transport vibration can accelerate ripening in Hami melons. Both hot water (HW) treatment and a combination of HW treatment and O-carboxymethyl chitosan (CMC) coating were effective in delaying ripening in Hami melons under simulated long-term transport vibration. Compared with HW treatment alone, HW treatment combined with CMC coating was more effective in preserving Hami melons, as indicated by lower respiration rates; better integrity of the plasma membrane and cell wall in the parenchyma tissue; lower membrane leakage and malondialdehyde content; greater antioxidant enzyme activities, total antioxidant capacity, and total phenolic content; and improved magnetic resonance imaging T2 relaxation values. Thus, HW treatment combined with CMC coating provides a useful way for the Hami melon industry to maintain postharvest quality, extend the shelf life, and improve the marketing of Hami melon.
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Affiliation(s)
- Ran Zhou
- College of Food Science and Technology, Shanghai Ocean University, Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China
| | - Xianwen Zhou
- Logistics Engineering College, Shanghai Maritime University, Shanghai, China
| | - Yunsheng Hu
- Department of Radiology, Shanghai Jiao Tong University Affiliated First People's Hospital, Shanghai, China
| | - Ming Ma
- College of Food Science and Technology, Shanghai Ocean University, Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China
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Effect of Packaging and Coating Technique on Postharvest Quality and Shelf Life of Raphanus sativus L. and Hibiscus sabdariffa L. Microgreens. Foods 2020; 9:foods9050653. [PMID: 32438663 PMCID: PMC7278862 DOI: 10.3390/foods9050653] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 04/24/2020] [Accepted: 04/30/2020] [Indexed: 12/03/2022] Open
Abstract
Microgreens are highly respiring produce characterized by a relatively short shelf-life. In this study, the efficacy of two types of macro-perforated packaging, PET clamshell (PET–CS) and LDPE self-seal bag (LDPE–SSB), was assessed on the postharvest quality and shelf life of radish (RaS) and roselle (HbS) microgreens stored at 5 °C. Pre-harvest spray treatment (AGSC) was compared with postharvest dip coating (AGDC) using Aloe vera gel (AG) for the first time in microgreens for postharvest quality improvement. PET–CS had a lower physiological loss in weight (PLW), respiration rate (RR), electrolyte leakage (EL), microbial counts (MCs), and higher overall acceptability (OA) than LDPE–SSB. AG-coated microgreens had significantly (p ≤ 0.05) lesser deteriorative postharvest changes and higher ascorbic acid content than uncoated control. AGSC maintained better OA and postharvest quality than AGDC, especially at the end of the study period in terms of reducing EL, retaining greenness (−a*), and chroma value in HbS microgreens. In RaS microgreens, AGSC helped to maintain lower PLW, MC, and higher ascorbic acid levels. AGSC could be suggested as an eco-friendly ergonomic pre-harvest treatment along with PET–CS for enhancement of postharvest quality and shelf life in RaS and HbS microgreens, with a tremendous potential to be extended to other microgreens.
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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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Castro JV, Vélez JPA, Álvarez GEG, Hurtado NC. Preservation of the Polyphenolic Content and Antioxidant Properties of Rubus Glaucus Benth. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2019. [DOI: 10.12944/crnfsj.7.3.27] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The Andes berry (Rubus glaucus Benth) has an ongoing production in Colombia and is considered a competitive market product with the potential for exportation and broad applications in agroindustry because of its high content of antioxidants, nutrients, and proteins, which are keys to a balanced diet. In this study, the effect of an Aloe vera gel coating on the preservation of the nutraceutical properties of the Andes berry was evaluated by measuring the antioxidant capacity and the total phenolic content of the fruit using the DPPH (2, 2-diphenyl-1-picrylhydrazyl) and Folin-Ciocalteu methods, respectively. The antioxidant activities in fruits without and with coating were 95.14 ± 3.28 mmol AAE 100 g-1 sample and 135.94 ± 1.09 mmol AAE 100 g-1 sample, respectively, after ten day of storage. The total phenolic content of the fruits with and without coating did not present significant differences, i.e., the phenol concentrations remained constant over time. Implementation of the gel coating is recommended as a low-cost and highly available option for the preservation of the Andes berry and its nutraceutical properties.
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Affiliation(s)
- Johana Velásquez Castro
- Faculty of Technology, School of Chemistry, Oleochemistry Research Group. Universidad Tecnológica de Pereira, Pereira, Colombia
| | - Juan Pablo Arrubla Vélez
- Faculty of Technology, School of Chemistry, Oleochemistry Research Group. Universidad Tecnológica de Pereira, Pereira, Colombia
| | - Gloria Edith Guerrero Álvarez
- Faculty of Technology, School of Chemistry, Oleochemistry Research Group. Universidad Tecnológica de Pereira, Pereira, Colombia
| | - Nathalia Cardona Hurtado
- Faculty of Technology, School of Chemistry, Oleochemistry Research Group. Universidad Tecnológica de Pereira, Pereira, Colombia
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32
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Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9120831] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains approximately 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality. To date, numerous studies have been conducted on the postharvest use of Aloe vera gel. The present review article summarizes and discusses existing available information about the chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera.
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Characterization of Aloe vera-banana starch composite films reinforced with curcumin-loaded starch nanoparticles. FOOD STRUCTURE-NETHERLANDS 2019. [DOI: 10.1016/j.foostr.2019.100131] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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34
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Effect of different edible coatings on biochemical quality and shelf life of apricots (Prunus armenica L. cv Canino). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00240-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Kathiresan S, Lasekan O. Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1585959] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Shivania Kathiresan
- Department of Food Technology, University Putra Malaysia, UPM, Serdang, Malaysia
| | - Ola Lasekan
- Department of Food Technology, University Putra Malaysia, UPM, Serdang, Malaysia
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Effect of Linseed (Linum usitatissimum) Mucilage and Chitosan Edible Coatings on Quality and Shelf-Life of Fresh-Cut Cantaloupe (Cucumis melo). COATINGS 2019. [DOI: 10.3390/coatings9060368] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
We have evaluated the effect of edible coatings (ECs) based on linseed mucilage (LM), chitosan (CH), and their combination (LMCH) on the quality and shelf life of fresh-cut cantaloupe. Cantaloupe was washed, sanitized, and processed (peeled, seeded, and cut) and then coated by immersion, packed, and stored for 18 days at 4 °C. The ECs were effective at reducing the juice leakage and softening of the product. The EC based on CH was the most effective at preserving the color parameter and reducing the general microbiological growth. However, the LMCH combination decreased the antimicrobial effect of chitosan against microorganisms. Also, CH and LM ECs helped preserve the overall sensory characteristics, increasing the acceptance to 12–15 days. Finally, the LMCH combination helped preserve the characteristics of color and odor; however, it modified the texture and taste of fresh-cut cantaloupe and its sensory acceptance was similar to the control (up to 9 days).
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Yu X, Jing Y, Yan F. Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fresh-Cut Kiwifruit. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02284-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium). COATINGS 2019. [DOI: 10.3390/coatings9050285] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Uncertain storage conditions lead to considerable quality loss in lime fruits, which affect their consumer acceptability. Studies aimed at quantifying the kinetics of quality changes under different storage conditions are valuable for minimizing the product quality loss and improving their marketability. The objective of this study was to quantify the effect of pectin-based coating on the kinetics of quality change in stored limes fruits using a pre-established coating process. Lime fruits were immersed in the coating emulsion and then surface dried, cooled, and evaluated after storage for different times at selected temperatures (10–25 °C). Quality characteristics evaluated include physical (texture and color), chemical (ascorbic acid, pH, titrable acidity, total soluble solids), and physiological (respiration rate) properties. Results revealed that with the passage of time, the fruits showed progressive increase in shriveling or wilting and loss in green color, and higher temperatures accelerated these changes. The respiration rate in control samples reached 79, 35, and 7 mL CO2/(kg·h) after 7 days at 25 °C and 22 days at 15 and 10 °C, respectively, while those of coated samples were limited to 40, 32, and 1.06 mL CO2/(kg·h) after 11, 25, and 32 days at the same storage temperatures. Control fruits suffered 6%, 10%, and 24% weight loss following 8 days of storage at 10, 15, and 20 °C, respectively, while the losses in coated fruits were lower (2%, 4%, and 17%, respectively). A zero-order model was found appropriate for weight loss, along with a color a value and ΔE, while a first-order model was found to be better for firmness, brix to acidity ratio, ascorbic acid, and b and L values (R2 > 0.9). The Arrhenius model was suitable for temperature sensitivity of the rate constants.
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Noshad M, Rahmati-Joneidabad M, Badvi Z. Effects of Natural Mucilage as an Edible Coating on Quality Improvement of Freshly-cut apples. NUTRITION AND FOOD SCIENCES RESEARCH 2019. [DOI: 10.29252/nfsr.6.2.21] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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De Corato U. Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements. Crit Rev Food Sci Nutr 2019; 60:940-975. [DOI: 10.1080/10408398.2018.1553025] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ugo De Corato
- ENEA – Italian National Agency for New Technologies, Energy and Sustainable Economic Development – Department of Biotechnology, Agroindustry and Health Protection, Trisaia Research Centre, Matera, Italy
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41
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Monzón-Ortega K, Salvador-Figueroa M, Gálvez-López D, Rosas-Quijano R, Ovando-Medina I, Vázquez-Ovando A. Characterization of Aloe vera-chitosan composite films and their use for reducing the disease caused by fungi in papaya Maradol. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4747-4757. [PMID: 30482970 PMCID: PMC6233450 DOI: 10.1007/s13197-018-3397-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2018] [Accepted: 08/14/2018] [Indexed: 11/28/2022]
Abstract
Composite films with Aloe vera (A), chitosan (Ch) and essential oils (EOs) were formulated. Six of the twelve combinations tested formed films: A70Ch30, A70Ch30-15, A60Ch40, A60Ch40-15, A50Ch50, and A50Ch50-15. The A60Ch40-15 film showed the best physicochemical characteristics as well as the greatest in vitro antifungal activity. Although the A90Ch10 and A80Ch20-15 mixtures did not form films, their solutions showed high antifungal activity in vitro. Based on multivariate analysis of the data, A60Ch40-15, A90Ch10 and A80Ch20-15 films were selected as coating treatments for papaya during storage at 30 ± 2 °C and 80% RH. Uncoated fruits (control 1) and treated with synthetic fungicide (control 2) were used as control. Coated fruits showed lower respiration rate, greater firmness and fewer changes in external coloration compared to control. Furthermore, these coatings reduced the incidence and severity of fungal disease by 40-50% compared to control 2. Aloe vera-chitosan films (A90Ch10 and A60Ch40-15), enriched with the EOs of cinnamon (10 mL L-1) and thyme (10 mL L-1), improved quality of the fruit (higher firmness, lower CO2 content, less internal color change) with 50% less disease incidence during storage at room temperature.
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Affiliation(s)
- Keila Monzón-Ortega
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Boulevard Príncipe Akishino sin número, Colonia Solidaridad 2000, CP 30798, Tapachula, Chiapas Mexico
| | - Miguel Salvador-Figueroa
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Boulevard Príncipe Akishino sin número, Colonia Solidaridad 2000, CP 30798, Tapachula, Chiapas Mexico
| | - Didiana Gálvez-López
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Boulevard Príncipe Akishino sin número, Colonia Solidaridad 2000, CP 30798, Tapachula, Chiapas Mexico
| | - Raymundo Rosas-Quijano
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Boulevard Príncipe Akishino sin número, Colonia Solidaridad 2000, CP 30798, Tapachula, Chiapas Mexico
| | - Isidro Ovando-Medina
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Boulevard Príncipe Akishino sin número, Colonia Solidaridad 2000, CP 30798, Tapachula, Chiapas Mexico
| | - Alfredo Vázquez-Ovando
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Boulevard Príncipe Akishino sin número, Colonia Solidaridad 2000, CP 30798, Tapachula, Chiapas Mexico
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Wang W, Hu W, Ding T, Ye X, Liu D. Shelf‐life prediction of strawberry at different temperatures during storage using kinetic analysis and model development. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13693] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenjun Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- Department of Food Science and Human Nutrition University of Illinois at Urbana‐Champaign Urbana Illinois
| | - Weixin Hu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Tian Ding
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
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Salehi B, Albayrak S, Antolak H, Kręgiel D, Pawlikowska E, Sharifi-Rad M, Uprety Y, Tsouh Fokou PV, Yousef Z, Amiruddin Zakaria Z, Varoni EM, Sharopov F, Martins N, Iriti M, Sharifi-Rad J. Aloe Genus Plants: From Farm to Food Applications and Phytopharmacotherapy. Int J Mol Sci 2018; 19:E2843. [PMID: 30235891 PMCID: PMC6163315 DOI: 10.3390/ijms19092843] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 09/14/2018] [Accepted: 09/15/2018] [Indexed: 12/20/2022] Open
Abstract
Aloe genus plants, distributed in Old World, are widely known and have been used for centuries as topical and oral therapeutic agents due to their health, beauty, medicinal, and skin care properties. Among the well-investigated Aloe species are A. arborescens, A. barbadensis, A. ferox, and A. vera. Today, they account among the most economically important medicinal plants and are commonly used in primary health treatment, where they play a pivotal role in the treatment of various types of diseases via the modulation of biochemical and molecular pathways, besides being a rich source of valuable phytochemicals. In the present review, we summarized the recent advances in botany, phytochemical composition, ethnobotanical uses, food preservation, and the preclinical and clinical efficacy of Aloe plants. These data will be helpful to provide future directions for the industrial and medicinal use of Aloe plants.
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Affiliation(s)
- Bahare Salehi
- Medical Ethics and Law Research Center, Shahid Beheshti University of Medical Sciences, Tehran 88777539, Iran.
- Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran 22439789, Iran.
| | - Sevil Albayrak
- Department of Biology, Science Faculty, Erciyes University, Kayseri 38039, Turkey.
| | - Hubert Antolak
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
| | - Dorota Kręgiel
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
| | - Ewelina Pawlikowska
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
| | - Mehdi Sharifi-Rad
- Department of Medical Parasitology, Zabol University of Medical Sciences, Zabol 61663-335, Iran.
| | - Yadav Uprety
- Research Centre for Applied Science and Technology (RECAST), Tribhuvan University, P.O. Box 1030 Kirtipur, Kathmandu, Nepal.
| | - Patrick Valere Tsouh Fokou
- Antimicrobial and Biocontrol Agents Unit, Department of Biochemistry, Faculty of Science, University of Yaounde 1, Ngoa Ekelle, Annex Fac. Sci, P.O. Box 812 Yaounde, Cameroon.
| | - Zubaida Yousef
- Department of Botany, Lahore College for Women University, Jail Road Lahore 54000, Pakistan.
| | - Zainul Amiruddin Zakaria
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia.
- Integrative Pharmacogenomics Institute (iPROMISE), Level 7, FF3 Building, Universiti Teknologi MARA, Puncak Alam 42300, Malaysia.
| | - Elena Maria Varoni
- Department of Biomedical, Surgical and Dental Sciences, Milan State University, via Beldiletto 1/3, 20100 Milan, Italy.
- National Interuniversity Consortium of Materials Science and Technology, via G. Giusti 9, 50121 Firenze, Italy.
| | - Farukh Sharopov
- Department of Pharmaceutical Technology, Avicenna Tajik State Medical University, Rudaki 139, Dushanbe 734003, Tajikistan.
| | - Natália Martins
- Faculty of Medicine, University of Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal.
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal.
| | - Marcello Iriti
- National Interuniversity Consortium of Materials Science and Technology, via G. Giusti 9, 50121 Firenze, Italy.
- Department of Agricultural and Environmental Sciences, Milan State University, via G. Celoria 2, 20133 Milan, Italy.
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran 11369, Iran.
- Department of Chemistry, Richardson College for the Environmental Science Complex, The University of Winnipeg, 599 Portage Avenue, Winnipeg, MB R3B 2G3, Canada.
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Composite edible films and coatings from food-grade biopolymers. Journal of Food Science and Technology 2018; 55:4369-4383. [PMID: 30333633 DOI: 10.1007/s13197-018-3402-9] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/07/2018] [Accepted: 08/14/2018] [Indexed: 12/11/2022]
Abstract
The development of edible films and coatings from food-grade biopolymers has advanced significantly during the past decade. The current state-of-the-art lies in the formulation of composite edible films and coatings from such biomolecules. Composite films and coatings refer to systems where multiple biopolymers have been combined to achieve beneficial properties. Carbohydrate, protein, and lipids have been preferred for developing such systems. Binary films and coatings have been prepared from multiple combinations including protein-protein, carbohydrate-carbohydrate and protein-carbohydrate. Similarly, ternary films and coatings have been prepared from protein-protein-carbohydrate combinations. In addition, several active ingredients including antimicrobial compounds have been loaded to these systems for the preparation of functional films and coatings. Therefore, the goal of this manuscript is to review the multitude of composite systems that are currently available for food packaging purposes. In addition, we discuss the application of composite coatings to fruits and vegetables, dairy, meat and seafood as model food systems.
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45
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Pinzon MI, Garcia OR, Villa CC. The influence of Aloe vera gel incorporation on the physicochemical and mechanical properties of banana starch-chitosan edible films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4042-4049. [PMID: 29377147 DOI: 10.1002/jsfa.8915] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 12/03/2017] [Accepted: 01/18/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Aloe vera (AV) gel is a promising material in food conservation, given its widely reported antimicrobial and antioxidant activity; however, its application in the formation of edible films and coatings has been small owing its low film-forming capability. The aim of this study was to investigate the physicochemical properties of film-forming solutions and films prepared using unripe banana starch-chitosan and AV gel at different AV gel concentrations. RESULTS Our results showed that AV gel considerably affected the rheological and optical properties of the edible coatings, mainly due to increased amounts of solids brought by the AV gel. Film-forming capacity and physicochemical properties were also studied; most of the film properties were affected by the inclusion of AV gel, with decreased water vapor permeability, tensile strength and elongation at break. Fourier transform infrared studies showed that the inclusion of AV gel disrupts the interaction between starch and chitosan molecules; however, further studies are needed to fully understand the specific interactions between the components of AV gel and both starch and chitosan molecules. CONCLUSION Our results suggest that the addition of AV gel creates a crosslinking effect between the phenolic compounds in AV gel and starch molecules, which disrupts the starch-chitosan interaction and greatly affects the properties of both the film-forming solution and edible films. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Magda I Pinzon
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Omar R Garcia
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Cristian C Villa
- Programa de Química, Facultad de Ciencias Básicas y Tecnologías, Universidad del Quindío, Armenia, Quindío, Colombia
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46
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47
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Maleki G, Sedaghat N, Woltering EJ, Farhoodi M, Mohebbi M. Chitosan-limonene coating in combination with modified atmosphere packaging preserve postharvest quality of cucumber during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9776-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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48
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Hashemi SMB, Raeisi S. Evaluation of antifungal and antioxidant properties of edible coating based on apricot (Prunus armeniaca) gum containing Satureja intermedia extract in fresh wild almond (Amygdalus scoparia) kernels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9648-5] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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49
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Wilson MD, Stanley RA, Eyles A, Ross T. Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr 2017; 59:411-422. [DOI: 10.1080/10408398.2017.1375892] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Matthew Deas Wilson
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| | - Roger A Stanley
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
- Centre for Food Innovation, University of Tasmania, Launceston, Australia
| | - Alieta Eyles
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| | - Tom Ross
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
- Food Safety Centre, School of Land and Food, University of Tasmania, Hobart, Australia
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50
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Radi M, Akhavan‐Darabi S, Akhavan H, Amiri S. The use of orange peel essential oil microemulsion and nanoemulsion in pectin‐based coating to extend the shelf life of fresh‐cut orange. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13441] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Mohsen Radi
- Young Researchers and Elite Club, Yasooj BranchIslamic Azad UniversityYasooj Iran
- Department of Food Science and Technology, Yasooj BranchIslamic Azad UniversityYasooj Iran
| | - Sara Akhavan‐Darabi
- Department of Food Science and Technology, Yasooj BranchIslamic Azad UniversityYasooj Iran
| | - Hamid‐Reza Akhavan
- Department of Food Science and Technology, Faculty of AgricultureShahid Bahonar University of KermanKerman Iran
| | - Sedigheh Amiri
- Young Researchers and Elite Club, Yasooj BranchIslamic Azad UniversityYasooj Iran
- Department of Food Science and Technology, Yasooj BranchIslamic Azad UniversityYasooj Iran
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