1
|
Ashaq B, Rasool K, Habib S, Bashir I, Nisar N, Mustafa S, Ayaz Q, Nayik GA, Uddin J, Ramniwas S, Mugabi R, Wani SM. Insights into chemistry, extraction and industrial application of lemon grass essential oil -A review of recent advances. Food Chem X 2024; 22:101521. [PMID: 38952570 PMCID: PMC11215000 DOI: 10.1016/j.fochx.2024.101521] [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: 04/04/2024] [Revised: 05/16/2024] [Accepted: 05/27/2024] [Indexed: 07/03/2024] Open
Abstract
Lemongrass essential oil (LEO), extracted from high-oil lemongrass, gains prominence as a versatile natural product due to growing demand for safe health solutions. LEO comprises beneficial compounds like citral, isoneral, geraniol, and citronellal, offering diverse pharmacological benefits such as antioxidant, antifungal, antibacterial, antiviral, and anticancer effects. LEO finds applications in food preservation, cosmetics, and pharmaceuticals, enhancing profitability across these sectors. The review focuses on the extraction of LEO, emphasizing the need for cost-effective methods. Ultrasound and supercritical fluid extraction are effective in reducing extraction time, increasing yields, and enhancing oil quality. LEO shows promise as a valuable natural resource across industries, with applications in packaging, coating, and film development. LEO's ability to extend the shelf life of food items and impart natural flavors positions it as a valuable asset. Overall, the review emphasizes LEO's therapeutic, antimicrobial, and antioxidant properties, strengthening its potential in the food, pharmaceutical, and cosmetic sectors.
Collapse
Affiliation(s)
- Barjees Ashaq
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Khansa Rasool
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Samira Habib
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Iqra Bashir
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Naseh Nisar
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Sehrish Mustafa
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Qudsiya Ayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Govt. Degree College, Shopian 192303, J&K, India
| | - Jalal Uddin
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Asir 61421, Saudi Arabia
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Robert Mugabi
- Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| |
Collapse
|
2
|
Xing Z, Xu Y, Feng X, Gao C, Wu D, Cheng W, Meng L, Wang Z, Xu T, Tang X. Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization. Food Chem 2024; 456:139969. [PMID: 38852454 DOI: 10.1016/j.foodchem.2024.139969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 06/01/2024] [Accepted: 06/02/2024] [Indexed: 06/11/2024]
Abstract
The high volatility and hydrophobicity of cinnamon essential oils (CiEO) limited their practical application. To enhance their stability and antibacterial activity, nanoemulsions encapsulating CiEO were prepared using hydroxypropyl-β-cyclodextrin/lauroyl arginate (HPCD/LAE) inclusion complexes through high-pressure microfluidization (HPM). Effects of HPM parameters on the stability and antibacterial properties of nanoemulsion were investigated. Results revealed that increased processing pressure and cycle numbers were associated with reduced droplet size and greater homogeneity in CiEO distribution. Storage and thermal stability were optimized at 100 MPa and seven cycles. Moreover, the nanoemulsions showed strong synergistic antibacterial against E. coli (19.79 mm) and S. aureus (23.61 mm) compared with LAE (11.52 mm and 12.82 mm, respectively) and CiEO alone (13.26 mm and 17.68 mm, respectively). This study provided new information for constructing CiEO nanoemulsion, which is suitable for use in the food industry.
Collapse
Affiliation(s)
- Zheng Xing
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yaoyao Xu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Tian Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230601, China.
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| |
Collapse
|
3
|
Wu H, Wang X, Li S, Zhang Q, Chen M, Yuan X, Zhou M, Zhang Z, Chen A. Incorporation of cellulose nanocrystals to improve the physicochemical and bioactive properties of pectin-konjac glucomannan composite films containing clove essential oil. Int J Biol Macromol 2024; 260:129469. [PMID: 38242415 DOI: 10.1016/j.ijbiomac.2024.129469] [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: 12/19/2023] [Accepted: 01/11/2024] [Indexed: 01/21/2024]
Abstract
This study aimed to investigate the effectiveness of cellulose nanocrystals (CNC) isolated from cotton in augmenting pectin (PEC)/konjac glucomannan (KGM) composite films containing clove essential oil (CEO) for food packaging application. The effects of CNC dosage on film properties were examined by analyzing the rheology of film-forming solutions and the mechanical, barrier, antimicrobial, and CEO-release properties of the films. Rheological and FTIR analysis revealed the enhanced interactions among the film components after CNC incorporation due to its high aspect ratio and abundant hydroxyl groups, which can also prevent CEO droplet aggregation, contributing to form a compact microstructure as confirmed by SEM and 3D surface topography observations. Consequently, the addition of CNC reinforced the polysaccharide matrix, increasing the tensile strength of the films and improving their barrier properties to water vapor. More importantly, antibacterial, controlled release and kinetic simulation experiments proved that the addition of CNC could further slow down the release rate of CEO, prolonging the antimicrobial properties of the films. PEC/KGM/CEO composite films with 15 wt% CNC was found to have relatively best comprehensive properties, which was also most effective in delaying deterioration of grape quality during the storage of 9 days at 25 °C.
Collapse
Affiliation(s)
- Hejun Wu
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China.
| | - Xiaoxue Wang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Shasha Li
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Qiangfeng Zhang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Maoxu Chen
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Xiangyang Yuan
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Anjun Chen
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| |
Collapse
|
4
|
Albayrak GE, Bozdogan N, Tavman S, Kumcuoglu S. Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:3067-3081. [PMID: 37790924 PMCID: PMC10542432 DOI: 10.1007/s13197-023-05839-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2023] [Accepted: 09/05/2023] [Indexed: 10/05/2023]
Abstract
The quality characteristics of pineapple slices coated with emulsions enriched with pomegranate seed oil (PSO) and grape seed oil (GSO) by electrospray coating (ESC) and dip-coating (DC) methods were investigated. The ESC method was evaluated as an alternative to conventional DC. Pineapple slices were stored in clear polystyrene cups for seven days at 5 °C and 80% RH. The weight loss (%), pH, titratable acidity, color, firmness, total antioxidant activity (TAA), total phenolic content (TPC), microbiological, and sensory qualities of fresh-cut pineapple slices were evaluated. Coated samples had significantly lower weight loss values than the non-coated samples after 7 days of storage. The usage of GSO-enriched emulsion with the ESC method was found to be more successful in preserving the titratable acidity. Although all the samples exhibited a significant decrease in yellowness (b*), the electrospray-coated pineapple slices had the highest. Incorporating GSO into the emulsions helped protect the tissue of the fresh-cut pineapples, regardless of the coating method used. The TPC and TAA values of the samples coated by the ESC method with emulsions enriched with PSO showed a lower decrease compared to other treatments. It was determined that the ESC method was more successful in preserving the sensory qualities of fresh-cut pineapples. These findings suggested that using ESC as a coating method with EO-enriched emulsions has positive effects on the quality features of fresh-cut pineapples. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05839-4.
Collapse
Affiliation(s)
- Gozde Ela Albayrak
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100 Bornova İzmir, Türkiye
| | - Neslihan Bozdogan
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100 Bornova İzmir, Türkiye
| | - Sebnem Tavman
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova İzmir, Türkiye
| | - Seher Kumcuoglu
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova İzmir, Türkiye
| |
Collapse
|
5
|
Chavan P, Lata K, Kaur T, Rezek Jambrak A, Sharma S, Roy S, Sinhmar A, Thory R, Pal Singh G, Aayush K, Rout A. Recent advances in the preservation of postharvest fruits using edible films and coatings: A comprehensive review. Food Chem 2023; 418:135916. [PMID: 37001356 DOI: 10.1016/j.foodchem.2023.135916] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/11/2023] [Accepted: 03/06/2023] [Indexed: 03/14/2023]
Abstract
In recent years, there has been considerable growth in the creation of edible films and coatings, which is predicted to have a major impact on fruit quality in the coming years. Consumers want fresh fruits that are pesticide-free, good quality, high nutritional value, and a long shelf life. The use of edible coatings and films on fruits is an environmentally dependable approach to a creative solution to this problem. The application, recent trends, and views of coatings and edible films, as well as their impact on fruit quality, are presented in this article, along with a knowledge of their key roles and benefits. According to numerous studies, natural polymers are highly suited for use as packaging material for fresh fruits and can often be a viable alternative to synthetic chemicals. Plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanoparticles, and fruit and vegetable residues can be used to alter the properties of edible coatings.
Collapse
Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Kiran Lata
- Food Processing and Technology, University School of Vocational Studies and Applied Sciences, Gautam Buddha University, Greater Noida, Uttar Pradesh 201312, India
| | - Tanbeer Kaur
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Anet Rezek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, (Pierotti Street 6), 10000 Zagreb, Croatia.
| | - Somesh Sharma
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India.
| | - Swarup Roy
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Rahul Thory
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India
| | - Gurvendra Pal Singh
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Krishna Aayush
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Abhisek Rout
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| |
Collapse
|
6
|
Iñiguez-Moreno M, González-González RB, Flores-Contreras EA, Araújo RG, Chen WN, Alfaro-Ponce M, Iqbal HMN, Melchor-Martínez EM, Parra-Saldívar R. Nano and Technological Frontiers as a Sustainable Platform for Postharvest Preservation of Berry Fruits. Foods 2023; 12:3159. [PMID: 37685092 PMCID: PMC10486450 DOI: 10.3390/foods12173159] [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: 08/04/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
Berries are highly perishable and susceptible to spoilage, resulting in significant food and economic losses. The use of chemicals in traditional postharvest protection techniques can harm both human health and the environment. Consequently, there is an increasing interest in creating environmentally friendly solutions for postharvest protection. This article discusses various approaches, including the use of "green" chemical compounds such as ozone and peracetic acid, biocontrol agents, physical treatments, and modern technologies such as the use of nanostructures and molecular tools. The potential of these alternatives is evaluated in terms of their effect on microbial growth, nutritional value, and physicochemical and sensorial properties of the berries. Moreover, the development of nanotechnology, molecular biology, and artificial intelligence offers a wide range of opportunities to develop formulations using nanostructures, improving the functionality of the coatings by enhancing their physicochemical and antimicrobial properties and providing protection to bioactive compounds. Some challenges remain for their implementation into the food industry such as scale-up and regulatory policies. However, the use of sustainable postharvest protection methods can help to reduce the negative impacts of chemical treatments and improve the availability of safe and quality berries.
Collapse
Affiliation(s)
- Maricarmen Iñiguez-Moreno
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Reyna Berenice González-González
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Elda A. Flores-Contreras
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Rafael G. Araújo
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Wei Ning Chen
- Food Science and Technology Programme, Nanyang Technological University, 62 Nanyang Drive, Singapore 637459, Singapore;
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore 637459, Singapore
| | - Mariel Alfaro-Ponce
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Tlalpan, Mexico City 14380, Mexico;
| | - Hafiz M. N. Iqbal
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Elda M. Melchor-Martínez
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Roberto Parra-Saldívar
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| |
Collapse
|
7
|
Saberi Riseh R, Vatankhah M, Hassanisaadi M, Kennedy JF. Chitosan-based nanocomposites as coatings and packaging materials for the postharvest improvement of agricultural product: A review. Carbohydr Polym 2023; 309:120666. [PMID: 36906369 DOI: 10.1016/j.carbpol.2023.120666] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/17/2023] [Accepted: 02/01/2023] [Indexed: 02/08/2023]
Abstract
The perishability nature of harvested fruits and vegetables, along with the effect of environmental factors, storage conditions, and transportation, reduce the products' quality and shelf-life. Considerable efforts have been allocated to alternate conventional coatings based on new edible biopolymers for packaging. Chitosan is an attractive alternative to synthetic plastic polymers due to its biodegradability, antimicrobial activity, and film-forming properties. However, its conservative properties can be improved by adding active compounds, limiting microbial agents' growth and biochemical and physical damages, and enhancing the stored products' quality, shelf-life, and consumer acceptability. Most of the research on chitosan-based coatings focuses on antimicrobial or antioxidant properties. Along with the advancement of polymer science and nanotechnology, novel chitosan blends with multiple functionalities are required and should be fabricated using numerous strategies, especially for application during storage. This review discusses recent developments in using chitosan as a matrix to fabricate bioactive edible coatings and their positive impacts on increasing the quality and shelf-life of fruits and vegetables.
Collapse
Affiliation(s)
- Roohallah Saberi Riseh
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran.
| | - Masoumeh Vatankhah
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran
| | - Mohadeseh Hassanisaadi
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran
| | - John F Kennedy
- Chembiotech Laboratories Ltd, WR15 8FF Tenbury Wells, United Kingdom.
| |
Collapse
|
8
|
Efficiency of nanoemulsion of essential oils to control Botrytis cinerea on strawberry surface and prolong fruit shelf life. Int J Food Microbiol 2023; 384:109979. [DOI: 10.1016/j.ijfoodmicro.2022.109979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 09/28/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022]
|
9
|
Armghan Khalid M, Niaz B, Saeed F, Afzaal M, Islam F, Hussain M, Mahwish, Muhammad Salman Khalid H, Siddeeg A, Al-Farga A. Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2107005] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
| | - Bushra Niaz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Mahwish
- Institute of Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Hafiz Muhammad Salman Khalid
- Department of Pathology, Faculty of Veterinary Science, University of Agriculture Faisalabad Faisalabad Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
| |
Collapse
|
10
|
Cao Z, Zhou D, Ge X, Luo Y, Su J. The role of essential oils in maintaining the postharvest quality and preservation of peach and other fruits. J Food Biochem 2022; 46:e14513. [PMID: 36385402 DOI: 10.1111/jfbc.14513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 10/18/2022] [Accepted: 10/21/2022] [Indexed: 11/18/2022]
Abstract
Fruits are highly susceptible to postharvest losses induced majorly by postharvest diseases. Peach are favored by consumers because of their high nutritional value and delicious taste. However, it was easy to be affected by fungal infection. The current effective method to control postharvest diseases of fruits is to use chemical fungicides, but these chemicals may cause adverse effects on human health and the residual was potentially harmful to nature and the environment. So, it is especially important to develop safe, non-toxic, and highly effective strategies for the preservation of the fruits. Essential oil, as a class of the natural bacterial inhibitor, has been proven to exhibit strong antibacterial activity, low toxicity, environmental friendliness, and induce fruit resistance to microorganism, which could be recognized as one of the alternatives to chemical fungicides. This paper reviews the research progress of essential oils (Eos) in the storage and preservation of fruits, especially the application in peach, as well as the application in active packaging such as edible coatings, microcapsules, and electrospinning loading. Electrospinning can prepare a variety of nanofibers from different viscoelastic polymer solutions, and has broad application prospects. The paper especially summarizes the application of the new Eos technology on peach. The essential oil with thymol, eugenol, and carvacrol as the main components has a better inhibitory effect on the postharvest disease of peaches, and can be further applied. PRACTICAL APPLICATIONS: As an environmentally friendly natural antibacterial agent, essential oil can be used as a substitute for chemical preservatives to keep fruits fresh. This paper summarizes the different preservation methods of essential oils for fruits, and especially summarizes the different preservation methods of essential oils for peaches after harvesting, as well as their inhibitory effects on pathogenic fungi. It could provide ideas for preservation of fruits and vegetables by essential oils.
Collapse
Affiliation(s)
- Zhaoxin Cao
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Dandan Zhou
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Xuemei Ge
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Yali Luo
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Jingyi Su
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| |
Collapse
|
11
|
Balasubramanian D, Girigoswami A, Girigoswami K. Antimicrobial, Pesticidal and Food Preservative Applications of Lemongrass Oil Nanoemulsion: A Mini-Review. RECENT ADVANCES IN FOOD, NUTRITION & AGRICULTURE 2022; 13:51-58. [PMID: 35638282 DOI: 10.2174/2212798412666220527154707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 12/29/2022]
Abstract
BACKGROUND Essential oils that are extracted from plants have shown beneficial effects on humans and animals, evidenced by traditional medicine. They possess many essential phytocomponents that act as antimicrobial agents, and most of them are safe for external usage. INTRODUCTION Lemongrass essential oil is extracted from the grass, such as Cymbopogon flexuosus, and is used for antimicrobial activity for a long time. The efficacy of this oil is limited due to the poor solubility and microbial penetration, easy vaporization, and lower stability. Nanoformulations and nanoencapsulations are nanotechnology fields that aim to improve the bioavailability of many natural compounds and enhance their stability. Lemongrass oil has also been nanoformulated as nanoemulsion, and various antimicrobial activities against various pathogens have been demonstrated, which are superior to free lemongrass oil. METHODOLOGY We have used the search engines PubMed and Google Scholar for the mentioned keywords and selected the recent references related to this topic. CONCLUSION In this review, we have discussed various antimicrobial properties of lemongrass essential oil nanoemulsion and its application, such as antibacterial, antifungal, pesticidal, food preservative, and antibiofilm activity.
Collapse
Affiliation(s)
- Deepika Balasubramanian
- Faculty of Allied Health Sciences, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Chettinad Health City, Kelambakkam, 603103, Tamilnadu, India
| | - Agnishwar Girigoswami
- Faculty of Allied Health Sciences, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Chettinad Health City, Kelambakkam, 603103, Tamilnadu, India
| | - Koyeli Girigoswami
- Faculty of Allied Health Sciences, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Chettinad Health City, Kelambakkam, 603103, Tamilnadu, India
| |
Collapse
|
12
|
Premanath R, James JP, Karunasagar I, Vaňková E, Scholtz V. Tropical plant products as biopreservatives and their application in food safety. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
13
|
Effect of Gaseous Citral on Table Grapes Contaminated by Rhizopus oryzae ITEM 18876. Foods 2022; 11:foods11162478. [PMID: 36010478 PMCID: PMC9407198 DOI: 10.3390/foods11162478] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 08/01/2022] [Accepted: 08/11/2022] [Indexed: 11/16/2022] Open
Abstract
Rhizopus oryzae is responsible for rapidly producing a deliquescent appearance in grape berries, generally favoured by cold chain interruptions. To counteract fruit spoilage and to meet consumer acceptance, innovative strategies based on the application of natural compounds are ongoing. Due to their biological activities, including antimicrobial ones, natural flavour compounds extend the shelf life and improve the nutritional value as well as the organoleptic properties of foods. Thus, in this work, the application of the antimicrobial citral, a flavor component of monoterpenes identified in plant and fruit essential oils, was developed and validated against one spoiler of R. oryzae. Citral, as pure compound, was first investigated in vitro against R. oryzae ITEM 18876; then, concentrations equal to the minimal inhibitory concentration (MIC) and 4-fold MIC (4MIC) value were applied on the table grape cv Italia infected with this strain and stored. The MIC value was equal to 0.0125 μL/cm3; both citral concentrations (0.0125 and 0.05 µL/cm3) were effective in counteracting the microbial decay of infected table grapes over the storage period. The HS-SPME/GC-MS method showed citral persistence in the head space of plastic trays with the infected samples; as expected, a higher content of citral isomers was found in the sample treated with 4MIC value. In conclusion, citral revealed its efficacy to counteract the onset of soft rot by R. oryzae ITEM 18876 under storage conditions. Thus, it could be successfully exploited to develop an active packaging or natural preservatives to extend table grape shelf life without affecting its quality and sensory characteristics, whilst also satisfying the consumer demand for natural preservative agents.
Collapse
|
14
|
Nejatian M, Darabzadeh N, Bodbodak S, Saberian H, Rafiee Z, Kharazmi MS, Jafari SM. Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review. Adv Colloid Interface Sci 2022; 305:102690. [PMID: 35525089 DOI: 10.1016/j.cis.2022.102690] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/29/2022]
Abstract
In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods. In this context, nanoencapsulation has been proposed as a relatively new solution to overcome the mentioned limitations. However, fewer studies have focused on incorporating the bioactive-loaded nanocarriers into the food matrices. This study intends to help the development of functional food production by doing an exhaustive review on the incorporation of nanoencapsulated ingredients into the real food system and resulted interaction of nanocarriers and food products. According to the literature, incorporation of the nanoencapsulated bioactive ingredients into foods can be effectively used to enhance their stability during the processing and storage stage and their bioavailability as well as to delay lipid oxidation and microbial growth in food, without negatively affecting physicochemical, organoleptic and qualitative properties. However, some published results to date declared that food matrix might adversely affect the bioavailability and antimicrobial activity of nanoencapsulated ingredients. It seems that further studies are required to contribute to the choice of appropriate healthy ingredients and wall materials for incorporating into a given food structure.
Collapse
Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Nazanin Darabzadeh
- Modares Science and Technology Park, Tarbiat Modares University, Tehran, Iran
| | - Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Zahra Rafiee
- Food Research and Development Center, Ofogh Dasht Arya Co, Tabriz, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
| |
Collapse
|
15
|
Ozogul Y, Karsli GT, Durmuş M, Yazgan H, Oztop HM, McClements DJ, Ozogul F. Recent developments in industrial applications of nanoemulsions. Adv Colloid Interface Sci 2022; 304:102685. [PMID: 35504214 DOI: 10.1016/j.cis.2022.102685] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 02/07/2023]
Abstract
Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-life, and functional performance of commercial products. Nanoemulsions are thermodynamically unstable colloidal dispersions that consist of at least two immiscible liquids (typically oil and water), as well as various stabilizers (including emulsifiers, texture modifiers, ripening inhibitors, and weighting agents). They have unique properties that make them particularly suitable for some applications, including their small droplet size, high surface area, good physical stability, rapid digestibility, and high bioavailability. This article reviews recent developments in the formulation, fabrication, functional performance, and gastrointestinal fate of nanoemulsions suitable for use in the pharmaceutical, cosmetic, nutraceutical, and food industries, as well as providing an overview of regulatory and health concerns. Nanoemulsion-based delivery systems can enhance the water-dispersibility, stability, and bioavailability of hydrophobic bioactive compounds. Nevertheless, they must be carefully formulated to obtain the required functional attributes. In particular, the concentration, size, charge, and physical properties of the nano-droplets must be taken into consideration for each specific application. Before launching a nanoscale product onto the market, determination of physicochemical characteristics of nanoparticles and their potential health and environmental risks should be evaluated. In addition, legal, consumer, and economic factors must also be considered when creating these systems.
Collapse
Affiliation(s)
- Yesim Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey.
| | | | - Mustafa Durmuş
- Cukurova University, Seafood Processing Technology, Adana, Turkey
| | - Hatice Yazgan
- Cukurova University, Faculty of Ceyhan Veterinary Medicine, Department of Food Hygiene and Technology of Veterinary Medicine, Adana, Turkey
| | - Halil Mecit Oztop
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
| | | | - Fatih Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey
| |
Collapse
|
16
|
|
17
|
Uncovering the Industrial Potentials of Lemongrass Essential Oil as a Food Preservative: A Review. Antioxidants (Basel) 2022; 11:antiox11040720. [PMID: 35453405 PMCID: PMC9031912 DOI: 10.3390/antiox11040720] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/24/2022] [Accepted: 04/01/2022] [Indexed: 02/01/2023] Open
Abstract
The food industry is growing vastly, with an increasing number of food products and the demand of consumers to have safe and pathogen-free food with an extended shelf life for consumption. It is critical to have food safe from pathogenic bacteria, fungi, and unpleasant odors or tastes so that the food may not cause any health risks to consumers. Currently, the direction of food industry has been shifting from synthetically produced preservatives to natural preservatives to lower the unnecessary chemical burden on health. Many new technologies are working on natural prevention tools against food degradation. Lemongrass is one such natural preservative that possesses significant antimicrobial and antioxidant activity. The essential oil of lemongrass contains a series of terpenes that are responsible for these activities. These properties make lemongrass acceptable in the food industry and may fulfill consumer demands. This article provides detailed information about the role of lemongrass and its essential oil in food preservation. The outcomes of the research on lemongrass offer room for its new technological applications in food preservation.
Collapse
|
18
|
Kong I, Degraeve P, Pui LP. Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review. Foods 2022; 11:foods11040555. [PMID: 35206032 PMCID: PMC8871330 DOI: 10.3390/foods11040555] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/19/2022] [Accepted: 01/19/2022] [Indexed: 02/04/2023] Open
Abstract
Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.
Collapse
Affiliation(s)
- Ianne Kong
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia;
| | - Pascal Degraeve
- BioDyMIA Research Unit, Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 rue Henri de Boissieu, F-01 000 Bourg en Bresse, France;
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia;
- Correspondence:
| |
Collapse
|
19
|
Mukarram M, Choudhary S, Khan MA, Poltronieri P, Khan MMA, Ali J, Kurjak D, Shahid M. Lemongrass Essential Oil Components with Antimicrobial and Anticancer Activities. Antioxidants (Basel) 2021; 11:20. [PMID: 35052524 PMCID: PMC8773226 DOI: 10.3390/antiox11010020] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/18/2021] [Accepted: 12/20/2021] [Indexed: 12/13/2022] Open
Abstract
The prominent cultivation of lemongrass (Cymbopogon spp.) relies on the pharmacological incentives of its essential oil. Lemongrass essential oil (LEO) carries a significant amount of numerous bioactive compounds, such as citral (mixture of geranial and neral), isoneral, isogeranial, geraniol, geranyl acetate, citronellal, citronellol, germacrene-D, and elemol, in addition to other bioactive compounds. These components confer various pharmacological actions to LEO, including antifungal, antibacterial, antiviral, anticancer, and antioxidant properties. These LEO attributes are commercially exploited in the pharmaceutical, cosmetics, and food preservations industries. Furthermore, the application of LEO in the treatment of cancer opens a new vista in the field of therapeutics. Although different LEO components have shown promising anticancer activities in vitro, their effects have not yet been assessed in the human system. Hence, further studies on the anticancer mechanisms conferred by LEO components are required. The present review intends to provide a timely discussion on the relevance of LEO in combating cancer and sustaining human healthcare, as well as in food industry applications.
Collapse
Affiliation(s)
- Mohammad Mukarram
- Advance Plant Physiology Section, Department of Botany, Aligarh Muslim University, Aligarh 202002, India; (S.C.); (M.M.A.K.)
- Department of Integrated Forest and Landscape Protection, Faculty of Forestry, Technical University in Zvolen, T. G. Masaryka 24, 96001 Zvolen, Slovakia;
| | - Sadaf Choudhary
- Advance Plant Physiology Section, Department of Botany, Aligarh Muslim University, Aligarh 202002, India; (S.C.); (M.M.A.K.)
| | - Mo Ahamad Khan
- Department of Microbiology, Jawaharlal Nehru Medical College, Aligarh Muslim University, Aligarh 202002, India;
| | - Palmiro Poltronieri
- Institute of Sciences of Food Productions, ISPA-CNR, National Research Council of Italy, Via Monteroni km 7, 73100 Lecce, Italy
| | - M. Masroor A. Khan
- Advance Plant Physiology Section, Department of Botany, Aligarh Muslim University, Aligarh 202002, India; (S.C.); (M.M.A.K.)
| | - Jamin Ali
- Centre for Applied Entomology and Parasitology, School of Life Sciences, Keele University, Keele, Newcastle ST5 5BG, UK;
| | - Daniel Kurjak
- Department of Integrated Forest and Landscape Protection, Faculty of Forestry, Technical University in Zvolen, T. G. Masaryka 24, 96001 Zvolen, Slovakia;
| | - Mohd Shahid
- Department of Microbiology, Immunology & Infectious Diseases, College of Medicine and Medical Sciences, Arabian Gulf University, Road 2904 Building 293 Manama, 329, Bahrain;
| |
Collapse
|
20
|
Maurya A, Singh VK, Das S, Prasad J, Kedia A, Upadhyay N, Dubey NK, Dwivedy AK. Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities. Front Microbiol 2021; 12:751062. [PMID: 34912311 PMCID: PMC8667777 DOI: 10.3389/fmicb.2021.751062] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Accepted: 10/11/2021] [Indexed: 11/25/2022] Open
Abstract
Microbes are the biggest shareholder for the quantitative and qualitative deterioration of food commodities at different stages of production, transportation, and storage, along with the secretion of toxic secondary metabolites. Indiscriminate application of synthetic preservatives may develop resistance in microbial strains and associated complications in human health with broad-spectrum environmental non-sustainability. The application of essential oils (EOs) as a natural antimicrobial and their efficacy for the preservation of foods has been of present interest and growing consumer demand in the current generation. However, the loss in bioactivity of EOs from fluctuating environmental conditions is a major limitation during their practical application, which could be overcome by encapsulating them in a suitable biodegradable and biocompatible polymer matrix with enhancement to their efficacy and stability. Among different nanoencapsulated systems, nanoemulsions effectively contribute to the practical applications of EOs by expanding their dispersibility and foster their controlled delivery in food systems. In line with the above background, this review aims to present the practical application of nanoemulsions (a) by addressing their direct and indirect (EO nanoemulsion coating leading to active packaging) consistent support in a real food system, (b) biochemical actions related to antimicrobial mechanisms, (c) effectiveness of nanoemulsion as bio-nanosensor with large scale practical applicability, (d) critical evaluation of toxicity, safety, and regulatory issues, and (e) market demand of nanoemulsion in pharmaceuticals and nutraceuticals along with the current challenges and future opportunities.
Collapse
Affiliation(s)
- Akash Maurya
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Vipin Kumar Singh
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Somenath Das
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Jitendra Prasad
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Akash Kedia
- Government General Degree College, Mangalkote, Burdwan, India
| | - Neha Upadhyay
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| |
Collapse
|
21
|
Coating of Tomatoes (Solanum lycopersicum L.) Employing Nanoemulsions Containing the Bioactive Compounds of Cactus Acid Fruits: Quality and Shelf Life. Processes (Basel) 2021. [DOI: 10.3390/pr9122173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study was aimed at evaluating the effect of a nanoemulsion containing the bioactive compounds of orange essential oil and xoconostle (Opuntia oligacantha C.F. Först) on maintaining and improving the quality of the shelf life of tomato fruits. The nanoemulsion was applied as a coating on the whole fruits during physiological maturity; the treatments were thus: Control 1 without coating (C1); Control 2 with food-grade mineral oil coating (C2); and nanoemulsions that were diluted with mineral oil at 2.5% (DN2.5), 5% (DN5), 10% (DN10), and 20% (DN20). Further, the following parameters were determined for 21 days: the percentage weight loss, firmness, colour, pH, titratable acidity, total soluble solids, ascorbic acid content, total phenols, flavonoids, tannins, antioxidant activities DPPH and ABTS, and the histological evaluation of the pericarp of the fruits. Significant differences (p < 0.05) were observed during the treatments; DN10 and DN20 obtained the best weight loss results (3.27 ± 0.31% and 3.71 ± 0.30%, respectively) compared with C1 and C2. The DN5 and DN20 textures exhibited the highest firmness (11.56 ± 0.33 and 11.89 ± 1.04 N, respectively). The antioxidant activity (DPPH on Day 21) was higher in the DN20 treatment (48.19 ± 0.95%) compared with in C1 (39.52 ± 0.30%) and C2 (38.14 ± 0.76%). Histological evaluation revealed that the nanoemulsion coating allowed a slower maturation of the cells in the pericarp of the fruits. The nanoemulsion, as a coat, improved the quality and valuable life of the tomato regarding its physicochemical and antioxidant properties, thus availing an effective alternative for conserving this fruit.
Collapse
|
22
|
Das S, Ghosh A, Mukherjee A. Nanoencapsulation-Based Edible Coating of Essential Oils as a Novel Green Strategy Against Fungal Spoilage, Mycotoxin Contamination, and Quality Deterioration of Stored Fruits: An Overview. Front Microbiol 2021; 12:768414. [PMID: 34899650 PMCID: PMC8663763 DOI: 10.3389/fmicb.2021.768414] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 10/27/2021] [Indexed: 11/30/2022] Open
Abstract
Currently, applications of essential oils for protection of postharvest fruits against fungal infestation and mycotoxin contamination are of immense interest and research hot spot in view of their natural origin and possibly being an alternative to hazardous synthetic preservatives. However, the practical applications of essential oils in broad-scale industrial sectors have some limitations due to their volatility, less solubility, hydrophobic nature, and easy oxidation in environmental conditions. Implementation of nanotechnology for efficient incorporation of essential oils into polymeric matrices is an emerging and novel strategy to extend its applicability by controlled release and to overcome its major limitations. Moreover, different nano-engineered structures (nanoemulsion, suspension, colloidal dispersion, and nanoparticles) developed by applying a variety of nanoencapsulation processes improved essential oil efficacy along with targeted delivery, maintaining the characteristics of food ingredients. Nanoemulsion-based edible coating of essential oils in fruits poses an innovative green alternative against fungal infestation and mycotoxin contamination. Encapsulation-based coating of essential oils also improves antifungal, antimycotoxigenic, and antioxidant properties, a prerequisite for long-term enhancement of fruit shelf life. Furthermore, emulsion-based coating of essential oil is also efficient in the protection of physicochemical characteristics, viz., firmness, titrable acidity, pH, weight loss, respiration rate, and total phenolic contents, along with maintenance of organoleptic attributes and nutritional qualities of stored fruits. Based on this scenario, the present article deals with the advancement in nanoencapsulation-based edible coating of essential oil with efficient utilization as a novel safe green preservative and develops a green insight into sustainable protection of fruits against fungal- and mycotoxin-mediated quality deterioration.
Collapse
Affiliation(s)
- Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, India
| | - Abhinanda Ghosh
- Department of Botany, Burdwan Raj College, Purba Bardhaman, India
| | - Arpan Mukherjee
- Institute of Environment and Sustainable Development, Banaras Hindu University, Varanasi, India
| |
Collapse
|
23
|
Bizymis AP, Tzia C. Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues. Crit Rev Food Sci Nutr 2021; 62:8777-8792. [PMID: 34098828 DOI: 10.1080/10408398.2021.1934652] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Edible films and coatings, despite their practical applications, have only entered the food industry in the last decade. Their main functions are to protect the food products from mechanical damage and from physical, chemical and microbiological deteriorative changes. The ingredients used for their formation are polysaccharides, proteins and lipids, in individual or combined formulations. The edible films and coatings have already been applied on various food products, such as fruits, vegetables, meat products, seafood products, cheese, baked products and deep fat fried products. The techniques for their application on foods are of particular interest. Nowadays, composite edible films and coatings are also being studied, based on combinations of the properties of individual components. In addition to conventional materials, new ones, such as nanomaterials, are being investigated, aiming to enhance the resulting properties. However, before the incorporation of new materials to films and coatings, they must be thoroughly checked according to the legislation, to assure their lawful use. This review covers the recent developments on the edible films and coatings area in terms of the contribution of novel constituting materials to the improvement of their properties.
Collapse
Affiliation(s)
- Angelos-Panagiotis Bizymis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece
| |
Collapse
|
24
|
Louis E, Villalobos-Carvajal R, Reyes-Parra J, Jara-Quijada E, Ruiz C, Andrades P, Gacitúa J, Beldarraín-Iznaga T. Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100662] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
25
|
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.
Collapse
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;
| |
Collapse
|
26
|
Maurya A, Prasad J, Das S, Dwivedy AK. Essential Oils and Their Application in Food Safety. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.653420] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.
Collapse
|
27
|
Gorlov S, Ekaterina Y, Pershakova T, Yakovleva T, Aleshin V. Investigation of the effect of the amount of film-forming coatings based on natural biopolymers on the quality characteristics of grape berries. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213406004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Post-harvest losses of grapes during prolonged storage in refrigerated chambers are mainly associated with dehydration and darkening of stems, wilting of berries and the development of mold. As a result of the physiological processes in the berries, a sufficiently humid environment is created, which contributes to the development of microbiological spoilage. To combat this phenomenon, it is recommended to use natural biodegradable polymers, which prevent the deterioration of quality characteristics by creating a semi-permeable protective barrier. In this regard, the purpose of the study was to determine the optimal dosage of film-forming solutions for treatment of grapes. For this, samples of grapes of the Kishmish Luchistyi variety were prepared with an applied to the surface coating layer of two types: potato starch/gelatin/glycerin/ natamycin and chitosan/sodium alginate/glycerin/natamycin at a biopolymer ratio of 50/50%, with the addition of 1.3% glycerin and 0.3% natamycin. Based on the identified dependence of the weight loss and the value of the resistance of berries to the pressure force on the storage time and the amount of film-forming coating, the optimal amount of film-forming coating required to treat 1000 grams of berries is substantiated – 50 ml.
Collapse
|
28
|
Nair MS, Tomar M, Punia S, Kukula-Koch W, Kumar M. Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review. Int J Biol Macromol 2020; 164:304-320. [DOI: 10.1016/j.ijbiomac.2020.07.083] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/20/2020] [Accepted: 07/09/2020] [Indexed: 02/06/2023]
|
29
|
Chen H, Jiang L, Zeng J, Huo Y, Li Y. Combination of carnauba wax‐based coating and 1‐methylcyclopropene (1‐MCP) maintains better “Fuji” apple qualities during storage at low temperature. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14925] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hui‐Yun Chen
- Institute of Agricultural Processing Research Ningbo Academy of Agricultural Sciences Ningbo China
| | - Ling‐Feng Jiang
- School of Agriculture and Food Science Zhejiang Agriculture & Forestry University Hangzhou China
| | - Ji‐Hao Zeng
- School of Marine Sciences Ningbo University Ningbo China
| | - Yan‐Rong Huo
- School of Agriculture and Food Science Zhejiang Agriculture & Forestry University Hangzhou China
| | - Yong‐Xin Li
- School of Agriculture and Food Science Zhejiang Agriculture & Forestry University Hangzhou China
| |
Collapse
|
30
|
Hassoun A, Carpena M, Prieto MA, Simal-Gandara J, Özogul F, Özogul Y, Çoban ÖE, Guðjónsdóttir M, Barba FJ, Marti-Quijal FJ, Jambrak AR, Maltar-Strmečki N, Kljusurić JG, Regenstein JM. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants (Basel) 2020; 9:E882. [PMID: 32957633 PMCID: PMC7555908 DOI: 10.3390/antiox9090882] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/06/2020] [Accepted: 09/15/2020] [Indexed: 01/12/2023] Open
Abstract
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.
Collapse
Affiliation(s)
- Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromsø, Norway
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | - Yeşim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | | | - María Guðjónsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, 113 Reykjavík, Iceland;
- Matis, Food and Biotech R&D, 113 Reykjavík, Iceland
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Francisco J. Marti-Quijal
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Nadica Maltar-Strmečki
- Ruđer Bošković Institute, Division of Physical Chemistry, Bijenička c. 54, 10 000 Zagreb, Croatia;
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
| |
Collapse
|
31
|
Peralta-Ruiz Y, Tovar CDG, Sinning-Mangonez A, Coronell EA, Marino MF, Chaves-Lopez C. Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato "Chonto" ( Solanum lycopersicum L.) Using Chitosan- E Essential Oil-Based Edible Coatings under Low-Temperature Storage. Polymers (Basel) 2020; 12:E1822. [PMID: 32823746 PMCID: PMC7465164 DOI: 10.3390/polym12081822] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/09/2020] [Accepted: 08/10/2020] [Indexed: 12/26/2022] Open
Abstract
The tomato (Solanum lycopersicum L.) is one of the many essential vegetables around the world due to its nutritive content and attractive flavor. However, its short shelf-life and postharvest losses affect its marketing. In this study, the effects of chitosan-Ruta graveolens (CS + RGEO) essential oil coatings on the postharvest quality of Tomato var. "chonto" stored at low temperature (4 °C) for 12 days are reported. The film-forming dispersions (FFD) were eco-friendly synthesized and presented low viscosities (between 0.126 and 0.029 Pa s), small particle sizes (between 1.29 and 1.56 μm), and low densities. The mature index (12.65% for uncoated fruits and 10.21% for F4 coated tomatoes), weight loss (29.8% for F1 and 16.7% for F5 coated tomatoes), and decay index (3.0 for uncoated and 1.0 for F5 coated tomatoes) were significantly different, indicating a preservative effect on the quality of the tomato. Moreover, aerobic mesophilic bacteria were significantly reduced (in five Log CFU/g compared to control) by using 15 μL/mL of RGEO. The coatings, including 10 and 15 μL/mL of RGEO, completely inhibited the mold and yeast growth on tomato surfaces without negatively affecting the consumer acceptation, as the sensorial analysis demonstrated. The results presented in this study show that CS + RGEO coatings are promising in the postharvest treatment of tomato var. "chonto".
Collapse
Affiliation(s)
- Yeimmy Peralta-Ruiz
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, 64100 Teramo, Italy; (Y.P.-R.); (C.C.-L.)
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Universidad del Atlántico, Puerto Colombia 081008, Colombia; (A.S.-M.); (E.A.C.); (M.F.M.)
| | - Carlos David Grande Tovar
- Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Puerto Colombia 081008, Colombia
| | - Angie Sinning-Mangonez
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Universidad del Atlántico, Puerto Colombia 081008, Colombia; (A.S.-M.); (E.A.C.); (M.F.M.)
| | - Edgar A. Coronell
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Universidad del Atlántico, Puerto Colombia 081008, Colombia; (A.S.-M.); (E.A.C.); (M.F.M.)
| | - Marcos F. Marino
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Universidad del Atlántico, Puerto Colombia 081008, Colombia; (A.S.-M.); (E.A.C.); (M.F.M.)
| | - Clemencia Chaves-Lopez
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, 64100 Teramo, Italy; (Y.P.-R.); (C.C.-L.)
| |
Collapse
|
32
|
Kong R, Wang J, Cheng M, Lu W, Chen M, Zhang R, Wang X. Development and characterization of corn starch/PVA active films incorporated with carvacrol nanoemulsions. Int J Biol Macromol 2020; 164:1631-1639. [PMID: 32763393 DOI: 10.1016/j.ijbiomac.2020.08.016] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 07/26/2020] [Accepted: 08/03/2020] [Indexed: 11/19/2022]
Abstract
An active film was prepared by corn starch (CS), polyvinyl alcohol (PVA) and carvacrol nanoemulsions (CNE). The microstructure and properties of CNE/corn starch/PVA (CNE/CSP) films were characterized and investigated. Scanning electron microscopy (SEM) revealed the uniform distribution of CNE and discontinuity of the film matrix. Fourier transform infrared (FT-IR) and rheological analysis indicated that CNE could weaken molecular interaction of the film matrix. X-ray diffraction (XRD) show that the films are amorphous and CNE has no effect on crystal structure of the films. Incorporation of CNE significantly increased the tensile strength, Young's modulus, elongation at break, barrier (water vapor and ultraviolet), antioxidant and antifungal activity. With the CNE incorporated, the optimal tensile strength, Young's modulus, elongation at break and antioxidant activity of the films can reach 12 MPa, 11 MPa, 133%, 81%, respectively. Minimum water vapor permeability was 3.1 × 10-12 gd-1m-1Pa-1. Notably, films incorporated with CNE (≥20%) had good DPPH free radical scavenging ability (>50%) when stored up to 6 days. Films with 25% CNE exhibited excellent antifungal activity against Trichoderma sp. and its inhibitory zone was 47 mm. Overall, the CSP films loaded with CNE (>15%) could be used as food packing materials with good antioxidant and antimicrobial activities.
Collapse
Affiliation(s)
- Ruiqi Kong
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Juan Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
| | - Meng Cheng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Wenqian Lu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Menglin Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| |
Collapse
|
33
|
Effect of chitosan coatings on the evolution of sodium carbonate-soluble pectin during sweet cherry softening under non-isothermal conditions. Int J Biol Macromol 2020; 154:267-275. [PMID: 32179112 DOI: 10.1016/j.ijbiomac.2020.03.104] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 03/11/2020] [Accepted: 03/12/2020] [Indexed: 11/20/2022]
Abstract
The inhibiting effect of chitosan coating (2%) on the softening and sodium carbonate-soluble pectin (SSP) evolution of sweet cherries during non-isothermal storage was investigated. Chitosan coating significantly extend the softening (6.4% greater than the control group), maintained the SSP content (6.6% greater than the control group), and reduced the degradation of SSP by inhibiting the expression of the paPME1-5 genes, which regulating pectin methylesterase activity of sweet cherries under temperature variation. In addition, the results of methylation and monosaccharide composition indicated that the chitosan coating reduced demethylation of SSP and the loss of RG-I main and side chain neutral sugars. Atomic force microscopy images revealed that the coated sweet cherries contained more linked, branched, and long SSP chains and maintained the width of the pectin backbone (>140 nm). These results indicated that a chitosan coating is feasible to preserve postharvest fruit under non-isothermal conditions.
Collapse
|
34
|
Chitosan nanoemulsions as advanced edible coatings for fruits and vegetables: Composition, fabrication and developments in last decade. Int J Biol Macromol 2020; 152:154-170. [DOI: 10.1016/j.ijbiomac.2020.02.276] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/23/2020] [Accepted: 02/24/2020] [Indexed: 11/19/2022]
|
35
|
Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions. Int J Biol Macromol 2020; 150:362-370. [DOI: 10.1016/j.ijbiomac.2020.02.108] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 02/03/2020] [Accepted: 02/10/2020] [Indexed: 12/29/2022]
|
36
|
Fang X, Duan Q, Wang Z, Li F, Du J, Ke W, Liu D, Beier RC, Guo X, Zhang Y. Products of Lactobacillus delbrueckii subsp. bulgaricus Strain F17 and Leuconostoc lactis Strain H52 Are Biopreservatives for Improving Postharvest Quality of 'Red Globe' Grapes. Microorganisms 2020; 8:E656. [PMID: 32365911 PMCID: PMC7285285 DOI: 10.3390/microorganisms8050656] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 04/25/2020] [Accepted: 04/29/2020] [Indexed: 12/20/2022] Open
Abstract
'Red Globe' table grapes are large, edible, seeded fruit with firm flesh that tastes good, but can have poor postharvest shelf-life. This study was conducted to explore the effects of products of Lactobacillus delbrueckii subsp. bulgaricus strain F17 and Leuconostoc lactis strain H52 on 'Red Globe' table grapes for the enhancement of shelf-life and improvement of grape quality characteristics during postharvest storage. Strains F17 and H52 were isolated from traditional fermented yak milk obtained in the Qinghai-Tibetan Plateau. Samples from untreated and treated grapes were analyzed for physicochemical, biochemical, and microbiological properties (weight loss, decay rate, pH, total soluble solids content, titratable acidity, total phenols, sensory evaluation, and microbial growth) for 20 days. The results demonstrated that supernatants from both strains significantly reduced weight loss, decay rate, aerobic mesophilic bacteria, and coliform bacteria counts; delayed maturity and senescence of table grapes; and reduced titratable acidity and total phenols. However, the supernatant of strain F17 was more effective and resulted in better sensory evaluations and had a significant inhibitory effect on yeast and molds by day 5. Meanwhile, the supernatant from strain H52 had a significant inhibitory effect on fungi over the whole storage period. In addition, the results of the Pearson correlation analysis suggested that weight loss, decay rate, total soluble solids content, and microorganisms were highly correlated with the sensory evaluation data and quality of postharvest grapes when treated with the products of strain F17. On the basis of these data and sensory organoleptic qualities, the supernatant containing products from strain F17 had the best potential as a biopreservative to improve the postharvest quality of 'Red Globe' table grapes.
Collapse
Affiliation(s)
- Xiang Fang
- College of Public Health, Lanzhou University, Lanzhou 730000, China; (X.F.); (Z.W.); (F.L.); (D.L.)
| | - Qinchun Duan
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, China; (Q.D.); (J.D.); (W.K.); (X.G.)
| | - Zhuo Wang
- College of Public Health, Lanzhou University, Lanzhou 730000, China; (X.F.); (Z.W.); (F.L.); (D.L.)
| | - Fuyun Li
- College of Public Health, Lanzhou University, Lanzhou 730000, China; (X.F.); (Z.W.); (F.L.); (D.L.)
| | - Jianxiong Du
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, China; (Q.D.); (J.D.); (W.K.); (X.G.)
| | - Wencan Ke
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, China; (Q.D.); (J.D.); (W.K.); (X.G.)
| | - Diru Liu
- College of Public Health, Lanzhou University, Lanzhou 730000, China; (X.F.); (Z.W.); (F.L.); (D.L.)
| | - Ross C. Beier
- United States Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, Food and Feed Safety Research Unit, College Station, TX 77845-4988, USA;
| | - Xusheng Guo
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, China; (Q.D.); (J.D.); (W.K.); (X.G.)
| | - Ying Zhang
- College of Public Health, Lanzhou University, Lanzhou 730000, China; (X.F.); (Z.W.); (F.L.); (D.L.)
| |
Collapse
|
37
|
Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 °C. Int J Biol Macromol 2020; 153:846-854. [PMID: 32171831 DOI: 10.1016/j.ijbiomac.2020.03.080] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2020] [Revised: 02/21/2020] [Accepted: 03/10/2020] [Indexed: 12/19/2022]
Abstract
The present study was undertaken to evaluate the feasibility of nanoemulsification for improving the efficiency of chitosan- Ferulago angulata essential oil coating (CH + EO) on extending the shelf life of Rainbow trout fillets during 16 days storage at 4 °C. The average droplet size of coarse emulsions was dramatically reduced after nanoemulsification which was accompanied by a significantly more positive ζ-potential and lower polydispersity index. In vitro antibacterial potential of CH + EO against two fish specific spoilage organisms, Shewanella putrefaciens and Pseudomonas fluorescens, and its antioxidant activity improved significantly (p < 0.05) when nanoemulsions were fabricated. The CH + EO nanoemulsion (3% EO) treatment exhibited a significantly better inhibitory effect on bacterial growth of refrigeration stored Rainbow trout fillets. Moreover, nanoemulsification potentiated the efficacy of CH + EO in retarding the increase of TVB-N and lipid peroxidation in fish fillets. Texture, colour, and overall acceptability of CH + EO nanoemulsion treated samples were significantly (p < 0.05) better than those of other samples. Results suggest nanoemulsification as a potential approach to enhance the efficacy of the active coating.
Collapse
|
38
|
Becerril R, Nerín C, Silva F. Encapsulation Systems for Antimicrobial Food Packaging Components: An Update. Molecules 2020; 25:E1134. [PMID: 32138320 PMCID: PMC7179124 DOI: 10.3390/molecules25051134] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 02/28/2020] [Accepted: 02/29/2020] [Indexed: 11/20/2022] Open
Abstract
Antimicrobially active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.
Collapse
Affiliation(s)
- Raquel Becerril
- I3A–Aragón Institute of Engineering Research, University of Zaragoza, Calle María de Luna 3, 50018 Zaragoza, Spain; (R.B.); (C.N.)
| | - Cristina Nerín
- I3A–Aragón Institute of Engineering Research, University of Zaragoza, Calle María de Luna 3, 50018 Zaragoza, Spain; (R.B.); (C.N.)
| | - Filomena Silva
- ARAID–Agencia Aragonesa para la Investigación y el Desarollo, Av. de Ranillas 1-D, planta 2ª, oficina B, 50018 Zaragoza, Spain
- Faculty of Veterinary Medicine, University of Zaragoza, Calle de Miguel Servet 177, 50013 Zaragoza, Spain
| |
Collapse
|
39
|
Chu Y, Gao C, Liu X, Zhang N, Xu T, Feng X, Yang Y, Shen X, Tang X. Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109054] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
40
|
Maringgal B, Hashim N, Mohamed Amin Tawakkal IS, Muda Mohamed MT. Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.024] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
41
|
Alghuthaymi M, Abd-Elsalam KA, Paraliker P, Rai M. Mono and hybrid nanomaterials: Novel strategies to manage postharvest diseases. MULTIFUNCTIONAL HYBRID NANOMATERIALS FOR SUSTAINABLE AGRI-FOOD AND ECOSYSTEMS 2020:287-317. [DOI: 10.1016/b978-0-12-821354-4.00013-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
|
42
|
Martău GA, Mihai M, Vodnar DC. The Use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector-Biocompatibility, Bioadhesiveness, and Biodegradability. Polymers (Basel) 2019; 11:E1837. [PMID: 31717269 PMCID: PMC6918388 DOI: 10.3390/polym11111837] [Citation(s) in RCA: 227] [Impact Index Per Article: 45.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 11/04/2019] [Accepted: 11/04/2019] [Indexed: 12/15/2022] Open
Abstract
Nowadays, biopolymers as intelligent and active biopolymer systems in the food and pharmaceutical industry are of considerable interest in their use. With this association in view, biopolymers such as chitosan, alginate, pectin, cellulose, agarose, guar gum, agar, carrageenan, gelatin, dextran, xanthan, and other polymers have received significant attention in recent years due to their abundance and natural availability. Furthermore, their versatile properties such as non-toxicity, biocompatibility, biodegradability, and flexibility offer significant functionalities with multifunctional applications. The purpose of this review is to summarize the most compatible biopolymers such as chitosan, alginate, and pectin, which are used for application in food, biotechnological processes, and biomedical applications. Therefore, chitosan, alginate, and pectin are biopolymers (used in the food industry as a stabilizing, thickening, capsular agent, and packaging) with great potential for future developments. Moreover, this review highlights their characteristics, with a particular focus on their potential for biocompatibility, biodegradability, bioadhesiveness, and their limitations on certain factors in the human gastrointestinal tract.
Collapse
Affiliation(s)
- Gheorghe Adrian Martău
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3–5, 400372 Cluj–Napoca, Romania; (G.A.M.); (M.M.)
| | - Mihaela Mihai
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3–5, 400372 Cluj–Napoca, Romania; (G.A.M.); (M.M.)
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3–5, 400372 Cluj–Napoca, Romania; (G.A.M.); (M.M.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3–5, 400372 Cluj–Napoca, Romania
| |
Collapse
|
43
|
Cenobio-Galindo ADJ, Ocampo-López J, Reyes-Munguía A, Carrillo-Inungaray ML, Cawood M, Medina-Pérez G, Fernández-Luqueño F, Campos-Montiel RG. Influence of Bioactive Compounds Incorporated in a Nanoemulsion as Coating on Avocado Fruits ( Persea americana) during Postharvest Storage: Antioxidant Activity, Physicochemical Changes and Structural Evaluation. Antioxidants (Basel) 2019; 8:E500. [PMID: 31640249 PMCID: PMC6826954 DOI: 10.3390/antiox8100500] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 10/16/2019] [Accepted: 10/17/2019] [Indexed: 11/16/2022] Open
Abstract
The objective of the present study was to determine the effect of the application of a nanoemulsion made of orange essential oil and Opuntia oligacantha extract on avocado quality during postharvest. The nanoemulsion was applied as a coating in whole fruits, and the following treatments were assessed: concentrated nanoemulsion (CN), 50% nanoemulsion (N50), 25% nanoemulsion (N25) and control (C). Weight loss, firmness, polyphenol oxidase (PPO) activity, total soluble solids, pH, external and internal colour, total phenols, total flavonoids, antioxidant activity by 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH), while the structural evaluation of the epicarp was assessed through histological cuts. Significant differences were found (p < 0.05) among the treatments in all the response variables. The best results were with the N50 and N25 treatments for firmness and weight loss, finding that the activity of the PPO was diminished, and a delay in the darkening was observed in the coated fruits. Furthermore, the nanoemulsion treatments maintained the total phenol and total flavonoid contents and potentiated antioxidant activity at 60 days. This histological study showed that the nanoemulsion has a delaying effect on the maturation of the epicarp. The results indicate that using this nanoemulsion as a coating is an effective alternative to improve the postharvest life of avocado.
Collapse
Affiliation(s)
- Antonio de Jesus Cenobio-Galindo
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo C.P. 43600, Hidalgo, Mexico.
| | - Juan Ocampo-López
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo C.P. 43600, Hidalgo, Mexico.
| | - Abigail Reyes-Munguía
- Unidad Académica Multidisciplinaria Zona Huasteca, Universidad Autónoma de San Luis Potosí, Romualdo del campo No. 501, Fracc. Rafael Curiel, C.P. Ciudad Valles, SLP C.P. 79060, Mexico.
| | - María Luisa Carrillo-Inungaray
- Unidad Académica Multidisciplinaria Zona Huasteca, Universidad Autónoma de San Luis Potosí, Romualdo del campo No. 501, Fracc. Rafael Curiel, C.P. Ciudad Valles, SLP C.P. 79060, Mexico.
| | - Maria Cawood
- Department of Plant Sciences, University of the Free State, Bloemfontein 9301, South Africa.
| | - Gabriela Medina-Pérez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo C.P. 43600, Hidalgo, Mexico.
- Transdisciplinary Doctoral Program in Scientific and Technological Development for the Society, Cinvestav-Zacatenco, Mexico City C. P. 07360, Mexico.
| | - Fabián Fernández-Luqueño
- Sustainability of Natural Resources and Energy Program, Cinvestav-Saltillo, Coahuila de Zaragoza C. P. 25900, Mexico.
| | - Rafael Germán Campos-Montiel
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo C.P. 43600, Hidalgo, Mexico.
| |
Collapse
|
44
|
Cui H, Abdel‐Samie MA, Lin L. Novel packaging systems in grape storage—A review. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Haiying Cui
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Mohamed Abdel‐Shafi Abdel‐Samie
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Department of Food and Dairy Sciences and TechnologyArish University Arish Egypt
| | - Lin Lin
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| |
Collapse
|
45
|
Kim SY, Lee SY, Min SC. Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment. J Food Sci 2019; 84:2876-2882. [PMID: 31513725 DOI: 10.1111/1750-3841.14791] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 07/18/2019] [Accepted: 08/01/2019] [Indexed: 11/30/2022]
Abstract
Microwave-powered cold plasma (CP) treatment was evaluated as a means to increase the antioxidant activity, water solubility, and dispersion stability of prickly pear cactus fruit (Opuntia ficus-indica (L.) Mill.) extract. The extract (2 g) was treated at various CP generation powers and treatment times at 25 °C to 28 °C. The antioxidant activity of the prickly pear cactus fruit extract increased by 1.8% and 1.7% after CP treatment at 750 W for 40 min and 856 W for 36 min, respectively. Both the water solubility and dispersion stability (delta backscattering) of the extract increased by 2.4% and 0.1%, respectively, following CP treatment at 644 W for 36 min. These results suggest the potential of CP treatment to increase the applicability of the prickly pear cactus fruit extract and possibly other insoluble natural antioxidant compounds in foods by improving their antioxidant activities and solubility in water. PRACTICAL APPLICATION: Prickly pear cactus fruit is a functional food with a high antioxidant concentration. This study demonstrated that cold plasma treatment improved the water solubility and dispersion stability of prickly pear cactus fruit extract without altering or improving its antioxidant activity. The obtained results suggested the potential of applying cold plasma technology to improve the applicability of the extract, which is difficult to solubilize in food systems, to various processed foods.
Collapse
Affiliation(s)
- Su Yeon Kim
- Dept. of Food Science and Technology, Seoul Women's Univ, 621 Hwarangno, Nowon-gu, Seoul, 01797, Republic of Korea
| | - Seung Young Lee
- Dept. of Food Science and Technology, Seoul Women's Univ, 621 Hwarangno, Nowon-gu, Seoul, 01797, Republic of Korea
| | - Sea C Min
- Dept. of Food Science and Technology, Seoul Women's Univ, 621 Hwarangno, Nowon-gu, Seoul, 01797, Republic of Korea
| |
Collapse
|
46
|
Abstract
Purpose
This paper aims to update with information about edible coating on minimally processed and fresh fruits, focussing on the composition, active ingredients, antimicrobial concentration and their effect on ripening rate, phytonutrients retention and shelf-life of fruits. In future, the data will be helpful for the processors to select the best coating material and its effective concentration for different fresh and minimally processed fruits.
Design/methodology/approach
Major scientific information was collected from Scopus, Web of Science, Mendeley and Google Scholar. Several key words such as postharvest, edible coating, phytonutrients, shelf-life enhancement, bioactive compounds, minimally processed fruits and antimicrobial compounds were used to find the data. Relevant information was collected by using 90 recent research and review articles.
Findings
The main findings of this comprehensive review are to improve the quality of fruits, to meet the next-generation food security needs. However, in the process of achieving the goal of improving quality of food produce, embrace of synthetic, non-biodegradable packaging materials have increased, creating serious pollution problem. Amidst several alternatives for replacement of synthetic packaging, the option of biodegradable films and coatings showed promising results.
Originality/value
The paper represents recent information about the edible coating used for the enhancement of shelf-life of fresh and minimally processed fruits.
Collapse
|
47
|
Hasan SMK, Ferrentino G, Scampicchio M. Nanoemulsion as advanced edible coatings to preserve the quality of fresh‐cut fruits and vegetables: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14273] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- S. M. Kamrul Hasan
- Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 5 39100 Bolzano Italy
- Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University (HSTU) Dinajpur 5200 Bangladesh
| | - Giovanna Ferrentino
- Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 5 39100 Bolzano Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 5 39100 Bolzano Italy
| |
Collapse
|
48
|
Gharibzahedi SMT, Hernández-Ortega C, Welti-Chanes J, Putnik P, Barba FJ, Mallikarjunan K, Escobedo-Avellaneda Z, Roohinejad S. High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.012] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
49
|
Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. Application of edible coating with essential oil in food preservation. Crit Rev Food Sci Nutr 2018; 59:2467-2480. [DOI: 10.1080/10408398.2018.1456402] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| |
Collapse
|
50
|
Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. The inhibitory effect of plant essential oils on foodborne pathogenic bacteria in food. Crit Rev Food Sci Nutr 2018; 59:3281-3292. [DOI: 10.1080/10408398.2018.1488159] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| |
Collapse
|