1
|
Das B, Devi LS, Dutta J, Kumar S. Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon ( Citrus jambhiri). Food Chem X 2024; 22:101349. [PMID: 38623512 PMCID: PMC11016979 DOI: 10.1016/j.fochx.2024.101349] [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: 02/11/2024] [Revised: 03/16/2024] [Accepted: 04/01/2024] [Indexed: 04/17/2024] Open
Abstract
Edible coatings on fruits and vegetables preserve postharvest quality by reducing water loss and lowering respiration, and metabolic activities. The primary objectives of this study were to develop composite coating formulations using natural waxes (carnauba and shellac wax), eugenol nanoemulsion, and Aloe vera gel, and assess the potential impacts of the coating formulations on the postharvest quality and shelf-life of the Kaji lemon. The results show that eugenol nanoemulsion and Aloe vera gel enhanced the physico-chemical, antimicrobial and antioxidant properties of the developed coating. Notably, the fruits coated with optimized nanocomposite of wax with eugenol and aloe vera gel inclusion (SW + CW/EuNE-20/AVG-2) showed the lowest weight loss (16.56%), while the coatings of wax with only aloe vera gel (SW + CW/AVG-2) exhibited the highest firmness (48 N), in contrast to the control fruit, which had 27.33% weight loss and 9.6 N firmness after 28 days of storage, respectively.
Collapse
Affiliation(s)
- Bhaswati Das
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India
| | - L. Susmita Devi
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India
| | - Joydeep Dutta
- Functional NanoMaterials Group, Department of Applied Physics, School of Engineering Sciences, KTH Royal Institute of Technology, Hannes Alfvéns väg 12, 114 19 Stockholm, Sweden
| | - Santosh Kumar
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India
| |
Collapse
|
2
|
Wang X, Chen J, Luo D, Ba L. Advances in the Understanding of Postharvest Physiological Changes and the Storage and Preservation of Pitaya. Foods 2024; 13:1307. [PMID: 38731681 PMCID: PMC11083964 DOI: 10.3390/foods13091307] [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: 03/28/2024] [Revised: 04/18/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Highly prized for its unique taste and appearance, pitaya is a tasty, low-calorie fruit. It has a high-water content, a high metabolism, and a high susceptibility to pathogens, resulting in an irreversible process of tissue degeneration or quality degradation and eventual loss of commercial value, leading to economic loss. High quality fruits are a key guarantee for the healthy development of economic advantages. However, the understanding of postharvest conservation technology and the regulation of maturation, and senescence of pitaya are lacking. To better understand the means of postharvest storage of pitaya, extend the shelf life of pitaya fruit and prospect the postharvest storage technology, this paper analyzes and compares the postharvest quality changes of pitaya fruit, preservation technology, and senescence regulation mechanisms. This study provides research directions for the development of postharvest storage and preservation technology.
Collapse
Affiliation(s)
- Xiaogang Wang
- College of Food Science and Engineering, Guiyang University, Guiyang 550005, China;
| | - Jianye Chen
- College of Horticultural Science, South China Agricultural University, Guangzhou 510642, China;
| | - Donglan Luo
- School of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, China;
| | - Liangjie Ba
- College of Food Science and Engineering, Guiyang University, Guiyang 550005, China;
| |
Collapse
|
3
|
Iseppi R, Truzzi E, Sabia C, Messi P. Efficacy and Synergistic Potential of Cinnamon ( Cinnamomum zeylanicum) and Clove ( Syzygium aromaticum L. Merr. & Perry) Essential Oils to Control Food-Borne Pathogens in Fresh-Cut Fruits. Antibiotics (Basel) 2024; 13:319. [PMID: 38666995 PMCID: PMC11047545 DOI: 10.3390/antibiotics13040319] [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: 02/16/2024] [Revised: 03/29/2024] [Accepted: 03/29/2024] [Indexed: 04/29/2024] Open
Abstract
The presence of microbial pathogens in ready-to-eat produce represents a serious health problem. The antibacterial activity of cinnamon (Cinnamomum zeylanicum) and clove (Syzygium aromaticum L. Merr. & Perry) essential oils (EOs) was determined toward food-borne pathogens by agar disk diffusion and minimum inhibitory concentration (MIC) assays. The growth kinetics of all strains, both in a buffer suspension assay and "on food" in artificially contaminated samples, were also investigated. The two EOs demonstrated a good antibacterial effect both alone and in combination (EO/EO). The use of EO/EO led to a synergistic antibacterial effect, also confirmed by the growth kinetics studies, where the EOs were active after 10 h of incubation (p < 0.0001) at significantly lower concentrations than those when alone. In the "on food" studies performed on artificially contaminated fruit samples stored at 4 °C for 8 days, the greatest killing activity was observed at the end of the trial (8 days) with a reduction of up to 7 log CFU/g compared to the control. These results confirm the good antibacterial activity of the EOs, which were more effective when used in combination. Data from the "on food" studies suggest cinnamon and clove essential oils, traditionally used in the food industry, as a possible natural alternative to chemical additives.
Collapse
Affiliation(s)
- Ramona Iseppi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 287, 41125 Modena, Italy; (R.I.); (C.S.)
| | - Eleonora Truzzi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy;
| | - Carla Sabia
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 287, 41125 Modena, Italy; (R.I.); (C.S.)
| | - Patrizia Messi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 287, 41125 Modena, Italy; (R.I.); (C.S.)
| |
Collapse
|
4
|
Farhana, Farooq ABU, Haroon U, Saleem H, Akbar M, Anar M, Nawaz M, Ahmad HA, Ahmed J, Chaudhary HJ, Munis MFH. Bacillus safensis filtrate-based ZnO nanoparticles control black heart rot disease of apricot fruits by maintaining its soluble sugars and carotenoids. World J Microbiol Biotechnol 2024; 40:125. [PMID: 38441800 DOI: 10.1007/s11274-024-03944-w] [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: 12/22/2023] [Accepted: 02/26/2024] [Indexed: 03/07/2024]
Abstract
Black heart rot is a serious disease of apricot and it has been reported to be caused by Alternaria solani, around the world. The present research was designed to control this disastrous disease using zinc oxide nanoparticles (b-ZnO NPs). These NPs were synthesized in the filtrate of a useful bacterium (Bacillus safensis) and applied to control black heart rot of apricot. After synthesis, the reduction of b-ZnO NPs was confirmed by UV-visible spectroscopy, at 330 nm. Fourier transform infrared (FTIR) spectra ensured the presence of multiple functional groups (alcohols, phenols, carboxylic acids, nitro compounds and amines) on the surface of b-ZnO NPs. X-Ray diffraction (XRD) analysis elucidated their average size (18 nm) while scanning electron microscopy (SEM) micrograph described the spherical shape of b-ZnO NPs. The synthesized b-ZnO NPs were applied in four different concentrations (0.25 mg/ml, 0.50 mg/ml, 0.75 mg/ml, 1.0 mg/ml) under both in vitro and in vivo conditions. These NPs were very efficient in inhibiting mycelial growth (85.1%) of A. solani at 0.75 mg/ml concentration of NPs, in vitro. Same concentration also performed best, in vivo, and significantly reduced disease incidence (by 67%) on self-inoculated apricot fruit. Apart from this, application of b-ZnO NPs helped apricot fruit to maintain its quality under fungal-stress conditions. The decay of apricot fruit was reduced and they maintained greater firmness and higher weight. Moreover, b-ZnO NPs treated fruits controlled black heart rot disease by maintaining higher contents of ascorbic acid, soluble sugars and carotenoids. These b-ZnO NPs were produced in powder form for their easy carriage to the farmers' fields.
Collapse
Affiliation(s)
- Farhana
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, 45320, Pakistan
| | - Abu Bakr Umer Farooq
- Department of Biotechnology, COMSATS University, Vehari Campus, Islamabad, Pakistan
| | - Urooj Haroon
- Department of Plant Pathology, University of California, Davis, CA, 91616, USA
| | - Hira Saleem
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, 45320, Pakistan
| | - Mahnoor Akbar
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, 45320, Pakistan
| | - Maryam Anar
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, 45320, Pakistan
| | - Muhammad Nawaz
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Hassaan Ateeb Ahmad
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, 45320, Pakistan
| | - Junaid Ahmed
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, 45320, Pakistan
| | - Hassan Javed Chaudhary
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, 45320, Pakistan
| | | |
Collapse
|
5
|
Antonino C, Difonzo G, Faccia M, Caponio F. Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods. J Food Sci 2024; 89:748-772. [PMID: 38161278 DOI: 10.1111/1750-3841.16894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/16/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient-carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and coatings can be created, their characteristics, and the effect when applied to food. However, the possibility of adding plant extracts and essential oils in edible coatings and films to preserve processed animal-derived products has been not exhaustively explored. The aim of this review is to summarize how edible coatings and films enriched with plant extracts (EXs) and essential oils (EOs) influence the physico-chemical and sensory features as well as the shelf-life of cheese, and processed meat and fish. Different studies showed that various EXs and EOs limited both oxidation and microbial growth after processing and during food preservation. Moreover, encapsulation has been found to be a valid technology to improve the solubility and stability of EOs and EXs, limiting strong flavor, controlling the release of bioactive compounds, and maintaining their stability during storage. Overall, the incorporation of EXs and EOs in edible coating and film to preserve processed foods can offer benefits for improving the shelf-life, limiting food losses, and creating a food sustainable chain.
Collapse
Affiliation(s)
- Claudia Antonino
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| |
Collapse
|
6
|
Aaqil M, Peng C, Kamal A, Nawaz T, Gong J. Recent Approaches to the Formulation, Uses, and Impact of Edible Coatings on Fresh Peach Fruit. Foods 2024; 13:267. [PMID: 38254568 PMCID: PMC10815105 DOI: 10.3390/foods13020267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 01/01/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals. An eco-friendly solution to this issue is the coating and filming of fresh produce with natural edible materials. The edible coating utilization eliminates the adulteration risk, presents fruit hygienically, and improves aesthetics. Coatings are used in a way that combines food chemistry and preservation technology. This review, therefore, examines a variety of natural coatings (proteins, lipids, polysaccharides, and composite) and their effects on the quality aspects of fresh peach fruit, as well as their advantages and mode of action. From this useful information, the processors could benefit in choosing the suitable edible coating material for a variety of fresh peach fruits and their application on a commercial scale. In addition, prospects of the application of natural coatings on peach fruit and gaps observed in the literature are identified.
Collapse
Affiliation(s)
- Muhammad Aaqil
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
| | - Chunxiu Peng
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Ayesha Kamal
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Taufiq Nawaz
- College of Natural Sciences, South Dakota State University, Brookings, SD 57007, USA;
| | - Jiashun Gong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China
| |
Collapse
|
7
|
Hu Q, Jin Y, Xiao Y, Shen S, Chen J, Huan C, Fang S. ε-Polylysine and soybean protein isolate form nanoscale to microscale electrostatic complexes in solution: properties, interactions and as antimicrobial edible coatings on citrus. Int J Biol Macromol 2023; 253:126616. [PMID: 37652339 DOI: 10.1016/j.ijbiomac.2023.126616] [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: 05/31/2023] [Revised: 08/12/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
A feasible approach to enhance the antimicrobial efficacy of ε-polylysine (PL) in applications is to form delivery complexes with delicate structures and good dispersion properties. This work aims to study the multiscale structures, properties and interactions, and edible coating applications of the electrostatic complex formed by PL and soy protein isolate (SPI). When the mass ratio of SPI to PL (SE) was between 5 and 15, especially 11, microscale solid-liquid phase separation occurred in the system due to the small absolute zeta potential. When the SE was in the range of 15-20, the system formed a stable nanoscale suspension, the average particle size and zeta potential were 191 nm and -20 mV, respectively. The physicochemical properties of the complexes were investigated including the colloidal properties, spectroscopy and interactions analysis, viscosity, contact angle, and antimicrobial activities against Escherichia coli, Staphylococcus aureus, and Penicillium expansum. Finally, the in vivo application on citrus demonstrated that the nanoscale PL/SPI electrostatic complex (SE = 20) as functional coatings has both barrier and antimicrobial activities. The study provides a novel application strategy for PL and nanoscale electrostatic complexes as postharvest coatings.
Collapse
Affiliation(s)
- Qiuyun Hu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuanyue Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yawen Xiao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Shuling Shen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Chen Huan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Sheng Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| |
Collapse
|
8
|
Nur Hanani Z, Soo K, Zunairah WW, Radhiah S. Prolonging the shelf life of fresh-cut guava ( Psidium guajaya L.) by coating with chitosan and cinnamon essential oil. Heliyon 2023; 9:e22419. [PMID: 38107314 PMCID: PMC10724538 DOI: 10.1016/j.heliyon.2023.e22419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 11/07/2023] [Accepted: 11/12/2023] [Indexed: 12/19/2023] Open
Abstract
This study investigated the effect of a coating of chitosan (CH) and cinnamon essential oil (CEO; 0-1 %) on the quality attributes of fresh-cut guava (Psidium guajaya L.) during storage at 4 ± 1 °C for 17 days, with uncoated fresh-cut guava used as control. The CH coating significantly (p < 0.05) delayed changes in weight loss, firmness, colour, total soluble solids and titratable acidity compared to the control sample. Furthermore, the effects were more prominent with the incorporation of higher CEO concentrations. The bacterial, yeast and mould counts were also significantly lower (p < 0.05) in the CH-coated samples than in the control, with the coating containing 1 % CEO exhibiting the best quality preservation effect. In addition, CH and CEO coatings extended the shelf life of fresh-cut guava up to 17 days compared to the control sample (shelf life of only 3 days). In conclusion, combining CH and CEO as a coating matrix effectively preserves the quality and enhances fresh-cut guava's shelf life.
Collapse
Affiliation(s)
- Z.A. Nur Hanani
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor, Malaysia
| | - K.L. Soo
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor, Malaysia
| | - W.I. Wan Zunairah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - S. Radhiah
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor, Malaysia
| |
Collapse
|
9
|
Yekta R, Assadpour E, Hosseini H, Jafari SM. The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review. Carbohydr Polym 2023; 319:121191. [PMID: 37567722 DOI: 10.1016/j.carbpol.2023.121191] [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: 04/15/2023] [Revised: 06/12/2023] [Accepted: 07/08/2023] [Indexed: 08/13/2023]
Abstract
Since the world's population has surged in recent decades, the need for sustainable as well as environmentally friendly protein sources is growing. However, there are daunting challenges in utilizing these protein sources in the food industry due to their poor techno-functional properties compared with animal proteins. Numerous procedures have been introduced to improve plant protein functionalities with related pros and cons. Among them, complexation with polysaccharides is considered a safe and effective process for modulating plant proteins' technological and industrial applications. Notwithstanding the nutritional value of soy protein (SP) as a "complete protein," it is a crucial protein commercially because of its rank as the highest-traded plant-based protein worldwide. The current review deals with SP complexation with ionic polysaccharides, including chitosan, alginate, carrageenan, and xanthan gum, and their effects on the physicochemical and techno-functional properties of SP. Accordingly, the structure of SP and the abovementioned polysaccharides have been considered for a better understanding of the possible interactions. Then, the changes in the physicochemical and functional properties of SP and their potential applications in the formulation of plant-based food products have been discussed. Overall, ionic polysaccharides at optimum conditions would improve the functional properties of SP by altering its secondary structure, making it suitable for a wide range of applications in the food industry.
Collapse
Affiliation(s)
- Reza Yekta
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| |
Collapse
|
10
|
Farhana, Ali M, Akbar M, Chaudhary HJ, Munis MFH. Concurrent application of bacterial-mediated and mycosynthesized ZnO nanofungicides to maintain high ascorbic acid and delay postharvest decay of apricot. Microb Pathog 2023; 182:106207. [PMID: 37414303 DOI: 10.1016/j.micpath.2023.106207] [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: 05/22/2023] [Revised: 06/15/2023] [Accepted: 06/18/2023] [Indexed: 07/08/2023]
Abstract
Quality of apricot fruit is affected by different biotic stresses during growth, harvesting and storage. Due to fungal attack, huge losses of its quality and quantity are observed. The present research was designed for the diagnoses and management of postharvest rot disease of apricot. Infected apricot fruit were collected, and the causative agent was identified as A. tubingensis. To control this disease, both bacterial-mediated nanoparticles (b-ZnO NPs) and mycosynthesized nanoparticles (f-ZnO NPs) were used. Herein, biomass filtrates of one selected fungus (Trichoderma harzianum) and one bacterium (Bacillus safensis) were used to reduce zinc acetate into ZnO NPs. The physiochemical and morphological characters of both types of NPs were determined. UV-vis spectroscopy displayed absorption peaks of f-ZnO NPs and b-ZnO NPs at 310-380 nm, respectively, indicating successful reduction of Zinc acetate by the metabolites of both fungus and bacteria. Fourier transform infrared (FTIR) determined the presence of organic compounds like amines, aromatics, alkenes and alkyl halides, on both types of NPs, while X-ray diffraction (XRD) confirmed nano-size of f-ZnO NPs (30 nm) and b-ZnO NPs (35 nm). Scanning electron microscopy showed flower-crystalline shape for b-ZnO NPs and spherical-crystalline shape for f-ZnO NPs. Both NPs showed variable antifungal activities at four different concentrations (0.25, 0.50, 0.75 and 1.00 mg/ml). Diseases control and postharvest changes in apricot fruit were analyzed for 15 days. Among all treatments, 0.50 mg/ml concentration of f-ZnO NPs and 0.75 mg/ml concentration of b-ZnO NPs exhibited the strongest antifungal activity. Comparatively, f-ZnO NPs performed slightly better than b-ZnO NPs. Application of both NPs reduced fruit decay and weight, maintained higher ascorbic acid contents, sustained titratable acidity, and preserved firmness of diseased fruit. Our results suggest that microbial synthesized ZnO NPs can efficiently control fruit rot, extend shelf life, and preserve the quality of apricot.
Collapse
Affiliation(s)
- Farhana
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, 45320, Pakistan.
| | - Musrat Ali
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, 45320, Pakistan.
| | - Mahnoor Akbar
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, 45320, Pakistan.
| | - Hassan Javed Chaudhary
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, 45320, Pakistan.
| | | |
Collapse
|
11
|
Huang W, Hua MZ, Li S, Chen K, Lu X, Wu D. Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37585698 DOI: 10.1080/10408398.2023.2242944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Fruits and vegetables are essential horticultural crops for humans. The quality of fruits and vegetables is critical in determining their nutritional value and edibility, which are decisive to their commercial value. Besides, it is also important to understand the changes in key substances involved in the preservation and processing of fruits and vegetables. Atomic force microscopy (AFM), a powerful technique for investigating biological surfaces, has been widely used to characterize the quality of fruits and vegetables and the substances involved in their preservation and processing from the perspective of nanoscale structure and mechanics. This review summarizes the applications of AFM to investigate the texture, appearance, and nutrients of fruits and vegetables based on structural imaging and force measurements. Additionally, the review highlights the application of AFM in characterizing the morphological and mechanical properties of nanomaterials involved in preserving and processing fruits and vegetables, including films and coatings for preservation, bioactive compounds for processing purposes, nanofiltration membrane for concentration, and nanoencapsulation for delivery of bioactive compounds. Furthermore, the strengths and weaknesses of AFM for characterizing the quality of fruits and vegetables and the substances involved in their preservation and processing are examined, followed by a discussion on the prospects of AFM in this field.
Collapse
Affiliation(s)
- Weinan Huang
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Marti Z Hua
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Shenmiao Li
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Kunsong Chen
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Di Wu
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| |
Collapse
|
12
|
Elsabagh R, Ibrahim SS, Abd-Elaaty EM, Abdeen A, Rayan AM, Ibrahim SF, Abdo M, Imbrea F, Şmuleac L, El-Sayed AM, Abd Elghaffar RY, Morsy MK. Chitosan edible coating: a potential control of toxic biogenic amines and enhancing the quality and shelf life of chilled tuna filets. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023; 7. [DOI: 10.3389/fsufs.2023.1177010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
Edible films and coatings offer great potential to support sustainable food production by lowering packaging waste, extending product shelf life, and actively preserving food quality. Using edible coatings containing plant extracts with antioxidant and antibacterial characteristics could help to enhance the quality and shelf life of fish products. In this study, the combination effect of chitosan with beetroot, curcumin, and garlic extracts on biogenic amines (BAs) reduction, biochemical quality [pH, thiobarbituric acid index (TBA), trimethylamine (TMA), and total volatile base (TVB)], shelf life and sensory characteristics of tuna filets was investigated over 14 days of refrigerated storage compared to control (uncoated) samples. The results showed that the coated samples experienced a lower increase in BAs levels than the control samples. Among the treated samples, chitosan incorporated with curcumin (CH-C) showed the highest reduction in BAs formation (1.45 – 19.33, 0.81 – 4.45, and 1.04 – 8.14 mg/kg), followed by chitosan with garlic (CH-G) (1.54 – 21.74, 0.83 – 5.77, and 1.08 – 8.84 mg/kg), chitosan with beetroot extract (CH-B) (1.56 – 31.70, 0.84 – 6.79, and 1.07 – 10.82 mg/kg), and chitosan without extract addition (CH) (1.62 – 33.83, 0.71 – 7.82 and 1.12 – 12.66 mg/kg) compared to control samples (1.62 – 59.45, 0.80 – 11.96, and 1.14 – 20.34 mg/kg) for histamine, cadaverine, and putrescine, respectively. In addition, the rate of increase in pH, TBA, TMA, and TVB of all coated treatments was lower than in the control samples. Sensory evaluation results revealed that chitosan-treated samples incorporated with beetroot, garlic, and curcumin extracts showed good quality and acceptability characteristics. Overall, chitosan edible coatings incorporated with beetroot, garlic, and curcumin extracts reduced the formation of biogenic amine, delayed biochemical deterioration, and extended the shelf life of tuna filets. Among the treated samples, CH-C demonstrated a remarkable superiority in all the studied parameters. Therefore, this study provides a promising strategy for the incorporation of active compounds in edible coatings to improve the quality and safety of foods during storage.
Collapse
|
13
|
Lv Y, Fu A, Song X, Wang Y, Chen G, Jiang Y. 1-Methylcyclopropene and UV-C Treatment Effect on Storage Quality and Antioxidant Activity of ‘Xiaobai’ Apricot Fruit. Foods 2023; 12:foods12061296. [PMID: 36981222 PMCID: PMC10048762 DOI: 10.3390/foods12061296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/15/2023] [Accepted: 03/16/2023] [Indexed: 03/22/2023] Open
Abstract
The ‘Xiaobai’ apricot fruit is rich in nutrients and is harvested in summer, but the high temperature limits its storage period. To promote commercial quality and extend shelf life, we investigated the effectiveness of Ultraviolet C (UV-C) combined with 1-methylcyclopropene (1-MCP) treatment on ‘Xiaobai’ apricot fruit stored at 4 ± 0.5 °C for 35 days. The results revealed that the combination treatment of 1-MCP and UV-C performed better than either UV-C or 1-MCP alone in fruit quality preservation. The combination treatment could delay the increase in weight loss, ethylene production, and respiration rate; retain the level of soluble solid content, firmness, titratable acid, and ascorbic acid content; promote the total phenolics and flavonoids accumulation; improve antioxidant enzyme activity and relative gene expression, and DPPH scavenging ability; and reduce MDA, H2O2, O2.− production. The combined treatment improved the quality of apricot fruit by delaying ripening and increasing antioxidant capacity. Therefore, combining UV-C and 1-MCP treatment may be an effective way to improve the post-harvest quality and extend the storage period of the ‘Xiaobai’ apricot fruit, which may provide insights into the preservation of ‘Xiaobai’ apricot fruit.
Collapse
Affiliation(s)
- Yunhao Lv
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Anzhen Fu
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Xinxin Song
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Yufei Wang
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Guogang Chen
- College of Food Science, Shihezi University, Shihezi 832003, China
- Correspondence: (G.C.); (Y.J.)
| | - Ying Jiang
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi 832000, China
- Correspondence: (G.C.); (Y.J.)
| |
Collapse
|
14
|
Effects of edible chitosan coating containing Salvia rosmarinus essential oil on quality characteristics and shelf life extension of rabbit meat during chilled storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01804-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
AbstractRabbit meat is one of the most consumed meats throughout the world and is extremely susceptible to spoilage due to its high protein and moisture content. Natural preservatives with antioxidant and antibacterial properties are needed to maintain meat quality and increase its shelf life. This study examined the effect of 1% chitosan (CH), 0.2% rosemary (Salvia rosmarinus) essential oil (REO), and their combination on pH, total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) levels, and the microbial profile of rabbit meat stored over 12 days at 4 °C. During this time, changes in appearance, odor, and texture were also noted. The shelf lives of samples treated with only 1% CH coating, or in combination with 0.2% REO, were longer than those of untreated samples. These results showed that samples treated with both CH and REO were still acceptable until the 12th day and resulted in significantly lower meat demerit scores in these treated groups compared with untreated meat. In all groups, the pH, TVB-N, and TBA values increased over time, but these values were significantly higher (p < 0.05) in untreated samples. Microbial analysis results showed that chilled rabbit meat samples treated with combined 1% CH and 0.2% REO reduced Enterobacteriaceae, Pseudomonas, and Psychrotrophic counts. The experimental results demonstrated that using CH coating in combination with REO improved the quality of rabbit meat and could be an effective approach to reduce rabbit meat deterioration during chilled storage.
Collapse
|
15
|
Delaying fruit softening of ‘France’ prune (Prunus domestica L.) using near-freezing temperature storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
16
|
Yuan X, Li Y, Mo Q, Zhang B, Shu D, Sun L, Yang H, Xie X, Liu Y, Zang Y. A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage. Food Chem 2022; 389:133129. [DOI: 10.1016/j.foodchem.2022.133129] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 01/05/2023]
|
17
|
Enhancing the functionality of cross-linked chitosan coating on vibration damaged Nanguo pears. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
18
|
Effect of Chitosan Nanoparticles as Edible Coating on the Storability and Quality of Apricot Fruits. Polymers (Basel) 2022; 14:polym14112227. [PMID: 35683900 PMCID: PMC9183006 DOI: 10.3390/polym14112227] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/23/2022] [Accepted: 05/27/2022] [Indexed: 02/04/2023] Open
Abstract
Apricots are a fragile fruit that rots quickly after harvest. Therefore, they have a short shelf-life. The purpose of this work is to determine the effect of coatings containing chitosan (CH) as well as its nanoparticles (CHNPs) as thin films on the quality and shelf-life of apricots stored at room (25 ± 3 °C) and cold (5 ± 1 °C) temperatures. The physical, chemical, and sensorial changes that occurred during storage were assessed, and the shelf-life was estimated. Transmission electron microscopy was used to examine the size and shape of the nanoparticle. The nanoparticles had a spherical shape with an average diameter of 16.4 nm. During the storage of the apricots, those treated with CHNPs showed an obvious decrease in weight loss, decay percent, total soluble solids, and lipid peroxidation, whereas total acidity, ascorbic acid, and carotenoid content were higher than those in the fruits treated with CH and the untreated fruits (control). The findings of the sensory evaluation revealed a significant difference in the overall acceptability scores between the samples treated with CHNPs and the other samples. Finally, it was found that CHNP coatings improved the qualitative features of the apricots and extended their shelf-life for up to 9 days at room temperature storage and for 30 days in cold storage.
Collapse
|
19
|
Hu D, Liu X, Qin Y, Yan J, Li J, Yang Q. A novel edible packaging film based on chitosan incorporated with persimmon peel extract for the postharvest preservation of banana. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
This study aimed to develop a novel edible packaging film for the postharvest preservation of banana based on chitosan (CS) and persimmon peel extract (PPE). Scanning electron microscopy (SEM) analysis showed PPE was evenly distributed in the CS matrix and Fourier transform infrared (FT-IR) spectroscopy analysis showed CS and PPE interacted to form hydrogen bonds, demonstrating good compatibility. Simultaneously, the addition of PPE also significantly improved CS film's physical properties and antioxidant activity. Among them, the CS film containing 10% PPE (CS-PPE 10) showed the optimal mechanical properties, water vapor barrier properties and oxygen barrier properties. The CS film containing 15% PPE (CS-PPE 15) exhibited the best thermal stability, UV-Vis barrier properties and antioxidant activity. In the experiment of banana preservation, CS-PPE 10 film obtained optimal performance on decreasing senescence spots, weight loss, fruit softening, cell wall degradation, inhibiting the activities of polyphenol oxidase and cell wall degrading enzymes and maintaining the content of total soluble sugar and ascorbic acid during the storage period. Consequently, CS-PPE 10 film was expected to be a novel edible packaging material to maintain banana quality and prolong shelf life.
Collapse
|
20
|
Comparison of calcium and ultrasonic treatment on fruit firmness, pectin composition and cell wall-related enzymes of postharvest apricot during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1588-1597. [PMID: 35250082 PMCID: PMC8882550 DOI: 10.1007/s13197-021-05170-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/20/2021] [Accepted: 06/02/2021] [Indexed: 10/21/2022]
Abstract
This study was conducted to examine the effects of calcium treatment (2%, 20 min) and ultrasonic treatment (400 W, 20 min) on postharvest apricot fruit during storage. The results showed that after calcium and ultrasonic treatment, compared with the control, the firmness of apricot fruit increased by 41.53% and 3.83% at 16 d, but juice yield and water-soluble pectin (WSP) content decreased by 8.26% and 3.55%, 28.57% and 4.08%, respectively. Both calcium and ultrasonic treatment were more effective in reducing polygalacturonase (PG), β-Galactosidase (β-Gal), pectin methylesterase (PME), polyphenol oxidase (PPO) and peroxidase (POD) activity. Moreover, fruit firmness was significantly negatively correlated with juice yield, WSP and PPO, and positively correlated with PG and β-Gal, PPO and POD. In contrast, calcium treatment was more effective than ultrasonic treatment in delaying postharvest softening of apricot.
Collapse
|
21
|
Shakir MS, Ejaz S, Hussain S, Ali S, Sardar H, Azam M, Ullah S, Khaliq G, Saleem MS, Nawaz A, Anjum MA, Canan İ. Synergistic effect of gum Arabic and carboxymethyl cellulose as biocomposite coating delays senescence in stored tomatoes by regulating antioxidants and cell wall degradation. Int J Biol Macromol 2022; 201:641-652. [PMID: 35041889 DOI: 10.1016/j.ijbiomac.2022.01.073] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 01/02/2022] [Accepted: 01/11/2022] [Indexed: 01/14/2023]
Abstract
This study tested a novel combination of hydrocolloid gum arabic (GA) and carboxymethyl cellulose (CMC) to extend postharvest life of tomatoes. For this purpose, tomato fruits were coated with GA 10%, CMC 0.5% and GA 10% + CMC 0.5%, and stored for 20 days at 20 °C and 90 ± 2% RH. Application of biocomposite hydrocolloid coating reduced physiological weight loss, respiration rate, ethylene production, decay percentage and stress markers viz. malondialdehyde and hydrogen peroxide. Biocomposite hydrocolloid coating inhibited change in bioactive compounds (phenolics, ascorbic acid, and lycopene), color, organic acids, soluble sugars and up-regulated enzymatic ROS scavenging mechanism in tomato fruit more than GA or CMC coating. Moreover, biocomposite coatings delayed senescence by reducing activity of cell wall degrading enzymes and maintaining cell wall fractions. Conclusively, the biocomposite coating based on GA and CMC was superior to their individual coating in prolonging ripening phase, delaying senescence and increasing the acceptability of tomato fruits for longer duration.
Collapse
Affiliation(s)
| | - Shaghef Ejaz
- Department of Horticulture, Bahauddin Zakariya University, Multan (60800), Pakistan.
| | - Sajjad Hussain
- Department of Horticulture, Bahauddin Zakariya University, Multan (60800), Pakistan
| | - Sajid Ali
- Department of Horticulture, Bahauddin Zakariya University, Multan (60800), Pakistan
| | - Hasan Sardar
- Department of Horticulture, Bahauddin Zakariya University, Multan (60800), Pakistan
| | - Muhammad Azam
- Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Sami Ullah
- Department of Horticulture, Muhammad Nawaz Sharif University of Agriculture, Multan, Pakistan
| | - Ghulam Khaliq
- Department of Horticulture, Faculty of Agriculture, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Balochistan, Pakistan
| | | | - Aamir Nawaz
- Department of Horticulture, Bahauddin Zakariya University, Multan (60800), Pakistan
| | - Muhammad Akbar Anjum
- Department of Horticulture, Bahauddin Zakariya University, Multan (60800), Pakistan
| | - İhsan Canan
- Department of Horticulture, Faculty of Agriculture and Natural Sciences, Abant İzzet Baysal University, Bolu 14030, Turkey
| |
Collapse
|
22
|
Pei J, Zhu S, Liu Y, Song Y, Xue F, Xiong X, Li C. Photodynamic Effect of Riboflavin on Chitosan Coatings and the Application in Pork Preservation. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041355. [PMID: 35209144 PMCID: PMC8877613 DOI: 10.3390/molecules27041355] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/13/2022] [Accepted: 02/14/2022] [Indexed: 11/18/2022]
Abstract
Riboflavin (RF) was considered to be possessed of photoactivity to generate reactive oxygen species (ROS) under ultraviolet (UV) light, which is thought to be a favorable antibacterial candidate. Herein, RF was incorporated into chitosan (CS) coatings and treated under UV with different exposure times (2, 4, and 6 h) to improve the physicochemical and antibacterial properties. The results showed that the light transmittance and antibacterial performance of chitosan coatings gradually increased with the extension of the UV irradiation time. The antibacterial ability of chitosan coatings correlated with the generation of ROS: ∙OH and H2O2, which achieved 1549.08 and 95.48 μg/g, respectively, after 6 h irradiation. Furthermore, the chitosan coatings with UV irradiation also reduced the pH value, total volatile basic nitrogen (TVB-N), ΔE, and total viable counts (TVC) and improved sensory attributes of pork. In conclusion, the UV irradiated chitosan coatings could be used as an environmentally friendly antimicrobial packaging material to effectively delay the spoilage of pork, maintain its sensory quality and prolong its shelf life.
Collapse
Affiliation(s)
- Jiliu Pei
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Shengyu Zhu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Yu Liu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Yukang Song
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China;
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
- Correspondence: ; Tel.: +86-138-13362715
| |
Collapse
|
23
|
Wang X, Liu D, Du C, Ma S. Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:768-783. [PMID: 35185190 PMCID: PMC8814253 DOI: 10.1007/s13197-021-05071-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/08/2021] [Accepted: 03/15/2021] [Indexed: 02/03/2023]
Abstract
In this paper, the volatile compounds and profile of sugar-smoked chicken thighs were studied, which were proceed by using dividual smoking materials such as sucrose, maltose, glucose, fructose and xylose. A total of 33 volatile compounds in sugar-smoked samples were identified and quantitated by gas chromatography/mass spectrometry (GC/MS). The furfural, 5-methylfurfural, 1-octene-3-ol, hexanal, heptanal and nonanal were the most important volatile compounds with odour activity values (OAVs) greater than 1, among which furfural and 5-methylfurfural contributed mainly to the smoky aroma. The sucrose, glucose and fructose pyrolysis all produced high yield of furans, such as furfural (FF) and 5-hydroxymethylfurfural (5-HMF) based on pyrolysis mass spectrometry and gas chromatography/mass spectrometry (Py-GC/MS). During the smoking process, then the 5-HMF pyrolyzed into 5-methylfurfural. The sucrose was the good carbohydrate to form furans with smoky aroma. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05071-y.
Collapse
Affiliation(s)
- Xiao Wang
- grid.440654.70000 0004 0369 7560College of Food Science and Technology, Bohai University, No. 19, Keji Road, New Songshan District, Jinzhou, 121013 Liaoning Province China ,grid.464225.3China National Research Institute of Food & Fermentation Industries Co. Ltd, Beijing, 100011 People’s Republic of China
| | - Dengyong Liu
- grid.440654.70000 0004 0369 7560College of Food Science and Technology, Bohai University, No. 19, Keji Road, New Songshan District, Jinzhou, 121013 Liaoning Province China ,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing, 210095 China
| | - Chao Du
- grid.440654.70000 0004 0369 7560College of Food Science and Technology, Bohai University, No. 19, Keji Road, New Songshan District, Jinzhou, 121013 Liaoning Province China
| | - Shuangyu Ma
- grid.440654.70000 0004 0369 7560College of Food Science and Technology, Bohai University, No. 19, Keji Road, New Songshan District, Jinzhou, 121013 Liaoning Province China
| |
Collapse
|
24
|
Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
25
|
Ghosh M, Singh AK. Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives. PROGRESS IN ORGANIC COATINGS 2022; 163:106632. [PMID: 34931104 PMCID: PMC8674086 DOI: 10.1016/j.porgcoat.2021.106632] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/08/2021] [Accepted: 11/17/2021] [Indexed: 05/25/2023]
Abstract
Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O2/CO2) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.
Collapse
Affiliation(s)
- Moushumi Ghosh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
| | - Arun Kumar Singh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
| |
Collapse
|
26
|
Yüksel Ç, Atalay D, Erge HS. The effects of chitosan coating and vacuum packaging on quality of fresh‐cut pumpkin slices during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Çiğdem Yüksel
- Department of Biology, Faculty of Science and Letters Manisa Celal Bayar University Manisa Turkey
| | - Derya Atalay
- Department of Food Engineering, Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
| | - Hande Selen Erge
- Department of Food Engineering, Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
| |
Collapse
|
27
|
Oyom W, Xu H, Liu Z, Long H, Li Y, Zhang Z, Bi Y, Tahergorabi R, Prusky D. Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112475] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
28
|
CAO S, QU G, MA C, BA L, JI N, MENG L, LEI J, WANG R. Effects of melatonin treatment on the physiological quality and cell wall metabolites in kiwifruit. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.85421] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Sen CAO
- Guiyang College, China; Guizhou Engineering Research Center for Fruit Processing, China
| | - Guangfan QU
- Guiyang College, China; Guizhou Engineering Research Center for Fruit Processing, China
| | - Chao MA
- Guiyang College, China; Guizhou Engineering Research Center for Fruit Processing, China
| | - Liangjie BA
- Guiyang College, China; Guizhou Engineering Research Center for Fruit Processing, China
| | - Ning JI
- Guiyang College, China; Guizhou Engineering Research Center for Fruit Processing, China
| | - Lingshuai MENG
- Guiyang College, China; Guizhou Engineering Research Center for Fruit Processing, China
| | - Jiqing LEI
- Guiyang College, China; Guizhou Engineering Research Center for Fruit Processing, China
| | - Rui WANG
- Guiyang College, China; Guizhou Engineering Research Center for Fruit Processing, China
| |
Collapse
|
29
|
Lin Y, Huang R, Sun X, Yu X, Xiao Y, Wang L, Hu W, Zhong T. The p-Anisaldehyde/β-cyclodextrin inclusion complexes as fumigation agent for control of postharvest decay and quality of strawberry. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108346] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
30
|
M M, Gill PS, Jawandha SK, Kaur N, Gill MS. Effect of chitosan coating incorporated with pomegranate peel extract on pear fruit softening, quality, and cell wall degrading enzymes during cold storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Megha M
- Department of Fruit Science Punjab Agricultural University Ludhiana India
| | - Parmpal S. Gill
- Department of Fruit Science Punjab Agricultural University Ludhiana India
| | | | - Nirmaljit Kaur
- Department of Botany Punjab Agricultural University Ludhiana India
| | - Mandeep S. Gill
- Department of Fruit Science Punjab Agricultural University Ludhiana India
| |
Collapse
|
31
|
Miteluț AC, Popa EE, Drăghici MC, Popescu PA, Popa VI, Bujor OC, Ion VA, Popa ME. Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review. Foods 2021; 10:2821. [PMID: 34829101 PMCID: PMC8620870 DOI: 10.3390/foods10112821] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/08/2021] [Accepted: 11/14/2021] [Indexed: 11/24/2022] Open
Abstract
The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.
Collapse
Affiliation(s)
- Amalia Carmen Miteluț
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Elisabeta Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Mihaela Cristina Drăghici
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Paul Alexandru Popescu
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Vlad Ioan Popa
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Oana-Crina Bujor
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Violeta Alexandra Ion
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Mona Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| |
Collapse
|
32
|
Ji X, Cui Y, Liu X, Zhu H, Zheng J, Song S, Gao F, Zhu J, Liu X, Guan J. The digestion property evaluation of oil embedded in soybean protein–phospholipid nanocomposite aggregate particle. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13914] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Xuyang Ji
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Yaoming Cui
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Xue Liu
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Hao Zhu
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Jianzhang Zheng
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Shijia Song
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Feng Gao
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Jinfeng Zhu
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Xinyu Liu
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Junjun Guan
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| |
Collapse
|
33
|
Song T, Xiong Z, Shi T, Monto AR, Yuan L, Gao R. Novel Fabrication of Zein-Soluble Soybean Polysaccharide Nanocomposites Induced by Multifrequency Ultrasound, and Their Roles on Microstructure, Rheological Properties and Stability of Pickering Emulsions. Gels 2021; 7:gels7040166. [PMID: 34698201 PMCID: PMC8544383 DOI: 10.3390/gels7040166] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 10/05/2021] [Accepted: 10/11/2021] [Indexed: 11/16/2022] Open
Abstract
In this work, soluble soybean polysaccharides (SSPS) were employed together with multifrequency ultrasound to fabricate zein nanocomposites which were conducive to enhancing the stability of high internal phase emulsions (HIPEs). Compared with non-ultrasonic treated zein colloidal particle samples (132.23 ± 0.85 nm), the zein nanoparticles samples induced by dual-frequency ultrasound exhibited a smaller particle size (114.54 ± 0.23 nm). Furthermore, the particle size of the zein composite nanoparticles (256.5 ± 4.81) remarkably increased with SPSS coating, consequently leading to larger fluorescence intensity together with lower zeta-potential (-21.90 ± 0.46 mv) and surface hydrophobicity (4992.15 ± 37.28). Meanwhile, zein-SSPS composite nanoparticles induced by DFU showed remarkably enhanced thermal stability. Fourier transform infrared (FTIR) spectroscopy and Circular dichroism (CD) spectroscopy were also used to characterize zein-SSPS composite nanoparticles. The results confirmed that DFU combined with SSPS treatment significantly increased β-sheets (from 12.60% ± 0.25 b to 21.53% ± 0.37 c) and reduced α-helix content (34.83% ± 0.71 b to 23.86% ± 0.66 a) remarkably. Notably, HIPEs prepared from zein-SSPS nanocomposites induced by dual-frequency simultaneous ultrasound (DFU) at 40/60 kHz showed better storage stability. HIPEs stabilized by DFU induced zein-SSPS nanoparticles exhibited higher storage modulus (G') and loss modulus (G″), leading to lower fluidity, together with better stability contributing to the water-binding capacity and three-dimensional (3D) network structure of the HIPEs emulsion. The findings of this study indicate that this method can be utilized and integrated to further extend the application of zein and SSPS and explore HIPEs.
Collapse
Affiliation(s)
- Teng Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
- College of Life Science, Anhui Normal University, Wuhu 241000, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
- Correspondence: (L.Y.); (R.G.); Tel.: +86-511-887-802-01 (Y.L. & R.G.)
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
- Correspondence: (L.Y.); (R.G.); Tel.: +86-511-887-802-01 (Y.L. & R.G.)
| |
Collapse
|
34
|
Effect of chitosan and lauric arginate edible coating on bacteriological quality, deterioration criteria, and sensory attributes of frozen stored chicken meat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111928] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
35
|
Amiri S, Rezazad Bari L, Malekzadeh S, Amiri S, Mostashari P, Ahmadi Gheshlagh P. Effect of
Aloe vera
gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15960] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Saber Amiri
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Laya Rezazad Bari
- Department of Horticultural Sciences Faculty of Agriculture and Natural Resources Mohaghegh Ardabili University Ardabil Iran
| | - Shahryar Malekzadeh
- Department of Food Science and Technology Faculty of Shahid Beheshti Urmia Branch, Technical and Vocational University (TVU) Urmia Iran
| | - Samaneh Amiri
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Parisa Mostashari
- Nutrition and Food Sciences Research Center Tehran Medical Sciences Islamic Azad University Tehran Iran
| | - Parviz Ahmadi Gheshlagh
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| |
Collapse
|
36
|
Lv Y, Chen G, Ouyang H, Sang Y, Jiang Y, Cheng S. Effects of 1‐MCP treatment on volatile compounds and quality in Xiaobai apricot during storage at low temperature. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15452] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yunhao Lv
- College of Food Science Shihezi University Shihezi People’s Republic of China
| | - Guogang Chen
- College of Food Science Shihezi University Shihezi People’s Republic of China
| | - Hui Ouyang
- College of Food Science Shihezi University Shihezi People’s Republic of China
| | - Yueying Sang
- College of Food Science Shihezi University Shihezi People’s Republic of China
| | - Ying Jiang
- College of Food Science Shihezi University Shihezi People’s Republic of China
| | - Shaobo Cheng
- College of Food Science Shihezi University Shihezi People’s Republic of China
| |
Collapse
|
37
|
Wang Y, Ding S, Chen F, Xiao G, Fu X, Wang R. Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage. J Food Sci 2021; 86:3001-3013. [PMID: 34146415 DOI: 10.1111/1750-3841.15800] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2020] [Revised: 05/02/2021] [Accepted: 05/07/2021] [Indexed: 11/28/2022]
Abstract
Softening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (water-soluble pectin (WSP), sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP)), including their contents, degree of methylesterification (DM), neutral sugar compositions, the molecular weight (Mw ) distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. The results showed that variation in pectin characteristics during cold storage was similar between DZ and JS. The reduction of firmness corresponded to a conversion of water-insoluble pectin to WSP during cold storage. DM of WSP presented an increase trend in the late storage. Rhamnose (Rha), arabinose (Ara) and glucose (Glc) were the crucial compositions in three pectins, and most neutral sugar compositions in three pectins first increased and then decreased during cold storage. Changes in the ratio of (galactose (Gal)+Ara)/Rha and Ara/Gal represented that the branch chains of rhamnogalacturonan-I in three pectins depolymerized after storage. The high Mw in WSP and SSP of jujubes were solubilized and extensively depolymerized into pectin with lower Mw after storage. AFM images showed an increase in short chains and branch structures of three pectins after storage. Overall, three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage. PRACTICAL APPLICATION: Softening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (WSP, SSP, CSP), including their contents, degree of methylesterification, neutral sugar compositions, the molecular weight distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. Three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage. This study would elucidate the mechanism of jujube softening and help to regulate the postharvest quality during cold storage.
Collapse
Affiliation(s)
- Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Guangjian Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Xincheng Fu
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| |
Collapse
|
38
|
Ghosh T, Nakano K, Katiyar V. Curcumin doped functionalized cellulose nanofibers based edible chitosan coating on kiwifruits. Int J Biol Macromol 2021; 184:936-945. [PMID: 34153361 DOI: 10.1016/j.ijbiomac.2021.06.098] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 06/14/2021] [Accepted: 06/14/2021] [Indexed: 11/24/2022]
Abstract
The developed edible coating with curcumin facilitated iron functionalized cellulose nanofiber (f-CNF) reinforced chitosan (CS) were applied on kiwifruits for maintaining the quality during storage life. The f-CNF was fabricated via anchoring iron particles onto the surface of CNF as evident by FESEM, FETEM, and XRD analysis. The inclusion of f-CNF and curcumin as a component of edible coating can provide a synergistic effect in maintaining the quality of kiwifruits. The f-CNF (1.5 wt%) dispersed CS edible coating assisted by curcumin provided a lamellar and heterogonous surface morphology with a hazy appearance. The used edible coating materials were effective in reducing mass loss, firmness loss, respiration rate, and microbial count of the kiwifruits during storage life (10 days at 10 °C). Additionally, color, and physiological properties of kiwifruits can be modified by using the addressed edible coating materials.
Collapse
Affiliation(s)
- Tabli Ghosh
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781031, Assam, India
| | - Kohei Nakano
- The United Graduate School of Agricultural Science, Gifu University, Gifu 501-1193, Japan
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781031, Assam, India.
| |
Collapse
|
39
|
Novel packaging film for humidity-controlled manipulating of ethylene for shelf-life extension of Agaricus bisporus. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111331] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
40
|
Jiang Y, Yin H, Zhou X, Wang D, Zhong Y, Xia Q, Deng Y, Zhao Y. Antimicrobial, antioxidant and physical properties of chitosan film containing Akebia trifoliata (Thunb.) Koidz. peel extract/montmorillonite and its application. Food Chem 2021; 361:130111. [PMID: 34044213 DOI: 10.1016/j.foodchem.2021.130111] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 05/04/2021] [Accepted: 05/12/2021] [Indexed: 12/18/2022]
Abstract
A novel active packaging film was prepared in this study that incorporated Akebia trifoliata (Thunb.) Koidz. peel extracts (APE) and montmorillonite (MMT) into chitosan (CH) films. Compared with the pure CH film, the CH/APE film showed significantly higher tensile strength, elongation at break, UV light resistance, and antibacterial activity; the CH/MMT film displayed significant increases in contact angle, antioxidant activity, oxygen permeability, and thermal stability. SEM and AFM analyses showed that the additions were well-distributed into the CH matrix, but MMT induced a more compact and rougher structure. The CH-based film formula was optimized using the single-factor test and Box-Behnken design and was 0.15% MMT, 0.15% APE, and 1.50% CH. Besides, the optimized coating was applied in the postharvest preservation of A. trifoliata fruits, which yielded a significant effect on the delaying crack and mature of the fruits during 35 days of storage at 5 °C.
Collapse
Affiliation(s)
- Yongli Jiang
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Hao Yin
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Xuefu Zhou
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Danfeng Wang
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yu Zhong
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Yun Deng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
| | - Yanyun Zhao
- Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR, USA
| |
Collapse
|
41
|
Zhang X, Gu N, Zhou Y, Godana EA, Dhanasekaran S, Gu X, Zhao L, Zhang H. Transcriptome analysis reveals the mechanisms involved in the enhanced antagonistic efficacy of Rhodotorula mucilaginosa induced by chitosan. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110992] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
42
|
Xiao J, Gu C, Zhu D, Huang Y, Luo Y, Zhou Q. Development and characterization of an edible chitosan/zein-cinnamaldehyde nano-cellulose composite film and its effects on mango quality during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110809] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
43
|
Effect of Edible Carboxymethyl Chitosan-Gelatin Based Coating on the Quality and Nutritional Properties of Different Sweet Cherry Cultivars during Postharvest Storage. COATINGS 2021. [DOI: 10.3390/coatings11040396] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Sweet cherry has many cultivars with different storability and nutritional properties. To reveal the reasons for the differences in storability among cultivars and improve the quality of sweet cherries, the surface microstructure of four representative sweet cherry cultivars (Red Light, Ranier, Red Agate, Friendship) epidermis and peduncle at harvest were examined and the effects of carboxymethyl chitosan-gelatin (CMCS-GL) based edible coating incorporating CaCl2 and ascorbic acid (AA) (AA-CaCl2-CMCS-GL) on the quality and nutritional characteristics of sweet cherry were evaluated. Results showed there were significant differences in the wax distribution of the epidermis and the number of stomata on the peduncle surface between four cultivars of sweet cherries at harvest, which was closely related to fruit decay ratio during storage. AA-CaCl2-CMCS-GL coating delayed the onset of decay and the fruit decay ratio in coated groups (3.0%–15.3%) was significantly lower than in control groups (17.7%–63.0%) after 33 d storage. The coating also helped to maintain the quality and nutritional characteristics of four sweet cherry cultivars, including reducing weight loss, maintaining better skin color, peduncle freshness, higher fruit firmness, titratable acidity, AA, total phenolics content, total anthocyanins concentration, and antioxidant capacity. These results suggested that AA-CaCl2-CMCS-GL coating could be considered as a new preservation method for improving postharvest quality and nutritional properties of different sweet cherry cultivars.
Collapse
|
44
|
Razavi R, Maghsoudlou Y, Aalami M, Ghorbani M. Impact of carboxymethyl cellulose coating enriched with
Thymus vulgaris
L. extract on physicochemical, microbial, and sensorial properties of fresh hazelnut (
Corylus avellana
L.) during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15313] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Razie Razavi
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran
| | - Yahya Maghsoudlou
- Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mehran Aalami
- Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mohammad Ghorbani
- Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| |
Collapse
|
45
|
Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110800] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
46
|
Gull A, Bhat N, Wani SM, Masoodi FA, Amin T, Ganai SA. Shelf life extension of apricot fruit by application of nanochitosan emulsion coatings containing pomegranate peel extract. Food Chem 2021; 349:129149. [PMID: 33540221 DOI: 10.1016/j.foodchem.2021.129149] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 01/12/2021] [Accepted: 01/17/2021] [Indexed: 11/28/2022]
Abstract
The effect of nanochitosan coating containing pomegranate peel extract (PPE) at concentrations 0.5, 0.75 and 1% (w/v) on postharvest quality of apricot fruit was studied during storage at 4 °C for 30 days. Nanoemulsions showed significant increase in droplet diameter 275-400 nm, decrease in zeta potential -30-23 mV and viscosity 90-76 mPas-1 with increase in PPE concentration. Results confirmed that apricot fruit treated with chitosan and 1% PPE showed significantly reduced decay percentage, weight loss, effectively retained DPPH radical scavenging activity, ascorbic acid, kept titratable acidity and firmness at high level than untreated fruit. Color attributes showed decrease in L*, a* values and significant increase in b* value. Nanochitosan containing 1% PPE significantly inhibited total psychrophilic bacterial count, yeast and mold count during storage. Our results suggest that chitosan coatings enriched with pomegranate peel extract has the potential to preserve the quality and extend shelf life of apricot.
Collapse
Affiliation(s)
- Amir Gull
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Shalimar, Srinagar 190025, India
| | - Nusrat Bhat
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Shalimar, Srinagar 190025, India.
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Shalimar, Srinagar 190025, India
| | - Shaiq Ahmad Ganai
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Shalimar, Srinagar 190025, India
| |
Collapse
|
47
|
Sarker A, Grift TE. Bioactive properties and potential applications of Aloe vera gel edible coating on fresh and minimally processed fruits and vegetables: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00802-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
48
|
SONG X, WANG Y. Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.29820] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Xiaoyong SONG
- North China University of Water Resources and Electric Power, China
| | - Yiqi WANG
- North China University of Water Resources and Electric Power, China
| |
Collapse
|
49
|
Zhao L, Kristi N, Ye Z. Atomic force microscopy in food preservation research: New insights to overcome spoilage issues. Food Res Int 2020; 140:110043. [PMID: 33648269 DOI: 10.1016/j.foodres.2020.110043] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 11/25/2022]
Abstract
A higher level of food safety is required due to the fast-growing human population along with the increased awareness of healthy lifestyles. Currently, a large percentage of food is spoiled during storage and processing due to enzymes and microbial activity, causing huge economic losses to both producers and consumers. Atomic force microscopy (AFM), as a powerful scanning probe microscopy, has been successfully and widely used in food preservation research. This technique allows a non-invasive examination of food products, providing high-resolution images of surface structure and individual polymers as well as the physical properties and adhesion of single molecules. In this paper, detailed applications of AFM in food preservation are reviewed. AFM has been used to provide comprehensive information in food preservation by evaluating the spoilage with its related structure modification. By utilizing AFM imaging and force measurement function, the main mechanisms involved in the loss of food quality and preservation technologies development can be further elucidated. It is also capable of exploring the activities of enzymes and microbes in influencing the quality of food products during storage. AFM provides comprehensive solutions to overcome spoilage issues with its versatile functions and high-throughput outcomes. Further research and development of this novel technique in order to solve integrated problems in food preservation are necessary.
Collapse
Affiliation(s)
- Leqian Zhao
- Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400030, People's Republic of China
| | - Natalia Kristi
- Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400030, People's Republic of China
| | - Zhiyi Ye
- Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400030, People's Republic of China.
| |
Collapse
|
50
|
Influence of high hydrostatic pressure pretreatment on properties of vacuum-freeze dried strawberry slices. Food Chem 2020; 331:127203. [PMID: 32574943 DOI: 10.1016/j.foodchem.2020.127203] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 01/20/2023]
Abstract
Effects of high hydrostatic pressure (HHP) (50, 100, 150, 200 and 250 MPa) pretreatment on water mobility and distribution, drying duration, microstructure, color, cell wall fraction and tissue structure of strawberry slices were investigated. HHP significantly increased water mobility of the strawberry slices, resulting in the reduction of drying duration by 9-24%. As the pretreatment pressure was increased, redness value and anthocyanin content continuously increased, soluble pectin (SBP) content increased and then decreased, while the contents of protopectin (PTP) and cellulose decreased. After the HHP pretreatment, chromoplasts and moisture was distributed more uniformly in the strawberry slices. Microscopy images showed the formation of microscopic holes or channels in the matrix and the breakdown of tissue structure by HHP. Results suggested HHP pretreatment disrupted the integrity of the fresh strawberry which enhanced the drying efficiency and migration of the chromoplasts during the vacuum-freeze drying process.
Collapse
|