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Mondal K, Goswami M, Goud VV, Katiyar V. Optimization of guar gum-based anti-browning coating for prolonging the shelf life of cut potatoes. Int J Biol Macromol 2024; 269:132051. [PMID: 38777687 DOI: 10.1016/j.ijbiomac.2024.132051] [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: 01/03/2024] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 05/25/2024]
Abstract
The impact of guar gum (GG), crude algae ethanolic extract (CAEE), and turmeric essential oil (TEO) incorporated edible coating formulations on the quality of cut potatoes was investigated at room temperature (27 ± 3 °C, 70-85 % RH) storage using a rotatable central composite design. Besides, 30 % glycerol, 5 % calcium chloride, and 3 % ascorbic acid (w/w) were added to the coating solution as additives. The surface color, respiration rate, water vapor transmission rate, visible mold growth, and sensory analysis were assessed after seven days of storage. The inclusion of ascorbic acid and TEO in edible coating demonstrated a more effective delay in browning. The coated potatoes had lower OTR, CTR, and WVTR values for GG concentrations of 0.5 to 1 g/100 mL than the control. Compared to additives, higher concentrations of GG improved response parameters. The WVTR value of coated potatoes was significantly impacted by the interaction between CAEE and TEO with GG. Incorporating CAEE and TEO into the formulations of guar gum led to a reduction in the permeability of the coating to oxygen and water vapor. The seven days of extended shelf life compared to two days of control were observed with the optimized coating formulation. Furthermore, the application of the coating treatment proved effective in preventing enzymatic browning and creating a barrier against moisture and gases, contributing to prolonged freshness during extended storage periods.
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Affiliation(s)
- Kona Mondal
- Dpt. of Chemical Engineering, Indian Institute of Technology Guwahati, Assam 781039, India
| | - Mandavi Goswami
- Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, Assam 781039, India
| | - Vaibhav V Goud
- Dpt. of Chemical Engineering, Indian Institute of Technology Guwahati, Assam 781039, India
| | - Vimal Katiyar
- Dpt. of Chemical Engineering, Indian Institute of Technology Guwahati, Assam 781039, India; Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, Assam 781039, India.
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2
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Hamouda RA, Almaghrabi FQ, Alharbi OM, Al-Harbi ADM, Alsulami RM, Alhumairi AM. Antifungal Activities of Biogenic Silver Nanoparticles Mediated by Marine Algae: In Vitro and In Vivo Insights of Coating Tomato Fruit to Protect against Penicillium italicum Blue Mold. Mar Drugs 2024; 22:225. [PMID: 38786616 PMCID: PMC11122932 DOI: 10.3390/md22050225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 05/06/2024] [Accepted: 05/13/2024] [Indexed: 05/25/2024] Open
Abstract
In an attempt to reduce such decay induced by pathogenic causes, several studies investigated the effectiveness of nanoparticles (NPs) that play a vital role in saving food products, especially fruits. Current research delves into biogenic silver nanoparticles (using marine alga Turbinaria turbinata (Tt/Ag-NPs) and their characterization using FT-IR, TEM, EDS, and zeta potential. Some pathogenic fungi, which cause fruit spoilage, were isolated. We studied the impact of using Tt/Ag-NPs to protect against isolated fungi in vitro, and the influence of Tt/Ag-NPs as a coating of tomato fruit to protect against blue mold caused by Penicillium italicum (OR770486) over 17 days of storage time. Five treatments were examined: T1, healthy fruits were used as the positive control; T2, healthy fruits sprayed with Tt/Ag-NPs; T3, fruits infected with P. italicum followed by coating with Tt/Ag-NPs (pre-coating); T4, fruits coated with Tt/Ag-NPs followed by infection by P. italicum (post-coating); and T5, the negative control, fruits infected by P. italicum. The results displayed that Tt/Ag-NPs are crystalline, spherical in shape, with size ranges between 14.5 and 39.85 nm, and negative charges. Different concentrations of Tt/Ag-NPs possessed antifungal activities against Botrytis cinerea, Rhodotorula mucilaginosa, Penicillium expansum, Alternaria alternate, and Stemphylium vesicarium. After two days of tomatoes being infected with P. italicum, 55% of the fruits were spoilage. The tomato fruit coated with Tt/Ag-NPs delayed weight loss, increased titratable acidity (TA%), antioxidant%, and polyphenol contents, and decreased pH and total soluble solids (TSSs). There were no significant results between pre-coating and post-coating except in phenol contents increased in pre-coating. A particular focus is placed on the novel and promising approach of utilizing nanoparticles to combat foodborne pathogens and preserve commodities, with a spotlight on the application of nanoparticles in safeguarding tomatoes from decay.
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Affiliation(s)
- Ragaa A. Hamouda
- Department of Biology, College of Sciences and Arts Khulais, University of Jeddah, Jeddah 21959, Saudi Arabia; (F.Q.A.); (O.M.A.); (A.D.M.A.-H.); (R.M.A.); (A.M.A.)
- Microbial Biotechnology Department, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat City 32897, Egypt
| | - Fatimah Q. Almaghrabi
- Department of Biology, College of Sciences and Arts Khulais, University of Jeddah, Jeddah 21959, Saudi Arabia; (F.Q.A.); (O.M.A.); (A.D.M.A.-H.); (R.M.A.); (A.M.A.)
| | - Ohoud M. Alharbi
- Department of Biology, College of Sciences and Arts Khulais, University of Jeddah, Jeddah 21959, Saudi Arabia; (F.Q.A.); (O.M.A.); (A.D.M.A.-H.); (R.M.A.); (A.M.A.)
| | - Abla D. M. Al-Harbi
- Department of Biology, College of Sciences and Arts Khulais, University of Jeddah, Jeddah 21959, Saudi Arabia; (F.Q.A.); (O.M.A.); (A.D.M.A.-H.); (R.M.A.); (A.M.A.)
| | - Rahaf M. Alsulami
- Department of Biology, College of Sciences and Arts Khulais, University of Jeddah, Jeddah 21959, Saudi Arabia; (F.Q.A.); (O.M.A.); (A.D.M.A.-H.); (R.M.A.); (A.M.A.)
| | - Abrar M. Alhumairi
- Department of Biology, College of Sciences and Arts Khulais, University of Jeddah, Jeddah 21959, Saudi Arabia; (F.Q.A.); (O.M.A.); (A.D.M.A.-H.); (R.M.A.); (A.M.A.)
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3
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Abdulla SF, Shams R, Dash KK. Edible packaging as sustainable alternative to synthetic plastic: a comprehensive review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024:10.1007/s11356-024-32806-z. [PMID: 38462564 DOI: 10.1007/s11356-024-32806-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 03/03/2024] [Indexed: 03/12/2024]
Abstract
The choice of an appropriate packaging materials enhances the shelf life and improves quality of food during transportation, storage, and distribution. Development and innovations in food packaging systems have become essential in the food industry. Most widely used packaging materials are non-biodegradable plastics and are harmful to environment and human health. Thus, food industry is replacing non-biodegradable plastics with biodegradable plastics to reduce environmental pollution, health hazards, and food waste. Edible packaging may reduce food waste and keep perishables fresh. This review article compares edible packaging materials to synthetic ones and discusses their pollution-reducing effects. The several types of food packaging discussed in the review include those produced from polysaccharides, proteins, lipids, and composite films. The various characteristics of edible packaging are reviewed, including its barrier qualities, carrier properties, mechanical capabilities, and edibility. The carrier properties describe the capacity to transport and manage the release of active substances, and the edibility indicates acceptance of these items by the customers. Plasticizers, antimicrobials, antioxidants, and emulsifiers were included in the edible packaging to enhance the characteristics of the film. The development and implementation of edible packaging on food products from the laboratory to large-scale industrial levels, as well as their potential industrial applications in the dairy, meat, confectionary, poultry, fish, fruit, and vegetable processing sectors are addressed.
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Affiliation(s)
- Subhan Farook Abdulla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India.
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Goswami M, Mondal K, Prasannavenkadesan V, Bodana V, Katiyar V. Effect of guar gum-chitosan composites edible coating functionalized with essential oils on the postharvest shelf life of Khasi mandarin at ambient condition. Int J Biol Macromol 2024; 254:127489. [PMID: 37852394 DOI: 10.1016/j.ijbiomac.2023.127489] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 09/27/2023] [Accepted: 10/15/2023] [Indexed: 10/20/2023]
Abstract
In the present study, the effects of guar gum (0.7 %):chitosan (0.3 %) based composite edible coating functionalized with coconut oil and essential oils like clove bud oil and cinnamon bark oil were investigated on the postharvest shelf life of Khasi mandarins at ambient conditions (25 ± 5 °C, RH 75 ± 5 %) up to 20 days of storage period. The postharvest characteristics such as weight loss, firmness, acidity, total soluble solids (TSS) and reducing sugar of control and treated fruits were evaluated at 5 days intervals throughout the storage period. The obtained results indicated that the application of guar gum/chitosan-based composite edible coating with coconut oil, clove bud and cinnamon bark essential oil was effective in prolonging the postharvest shelf life of Khasi mandarins as compared to control fruits by minimizing the decay and loss of postharvest quality attributes. The treatment of composite such as guar gum/chitosan/coconut oil/clove oil/cinnamon oil (GGCsC-Cl-Cn) was most effective in maintaining postharvest characteristics of fruits compared to other treatments and control. The significant (p < 0.05) lowest weight loss (38 %) with retention of higher firmness (5.9 N), titratable acidity (0.29 %), and total soluble solid (10.8 %) was noticed in the Khasi mandarins treated with GGCsC-Cl-Cn composite coating on 20 days of storage. Furthermore, the present study confirmed the significance of the developed composite formulation in improving the shelf life of Khasi mandarin.
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Affiliation(s)
- Mandavi Goswami
- Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, North Guwahati, Assam 781039, India
| | - Kona Mondal
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati, Assam 781039, India
| | | | - Vikrant Bodana
- Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, North Guwahati, Assam 781039, India
| | - Vimal Katiyar
- Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, North Guwahati, Assam 781039, India; Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati, Assam 781039, India.
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Ali Alharbi A, Alghamdi AM, Talal Al-Goul S, Allohibi A, Baty RS, Qahl SH, Beyari EA. Valorizing pomegranate wastes by producing functional silver nanoparticles with antioxidant, anticancer, antiviral, and antimicrobial activities and its potential in food preservation. Saudi J Biol Sci 2024; 31:103880. [PMID: 38161386 PMCID: PMC10757039 DOI: 10.1016/j.sjbs.2023.103880] [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: 10/15/2023] [Revised: 11/08/2023] [Accepted: 11/24/2023] [Indexed: 01/03/2024] Open
Abstract
The food sector generates massive amounts of waste, which are rich in active compounds, especially polyphenols; therefore, valorizing these wastes is a global trend. In this study, we produce silver nanoparticles from pomegranate wastes, characterized by enhanced antioxidant, anticancer, antiviral, and antimicrobial properties and investigated their potential to maintain the fruit quality for sixty days in market. The pomegranate waste-mediated silver nanoparticles (PPAgNPs) were spherical shape (measured by TEM), 20 nm (Zeta sizer), negatively charged -25.98 mV (Zeta potential), and surrounded by active groups (FTIR). The PPAgNPs scavenged 94 % of DPPH radicals and inhibited the growth of pathogens, i.e., Staphylococcus aureus, Listeria monocytogenes, Campylobacter jejuni, Salmonella typhi and Candida with inhibition zones diameters (16-45 mm). They impeded the development of breast and colon cancer cell lines by 80 and 78 %, increased the activity of apoptosis marker caspase 3, and inhibited 82 % of COVID-19. The PPAgNPs were added to the rat diet at 80, 160, and 320 µg/kg levels. PPAgNPs administered at a concentration of 160 µg/kg in the rat diet resulted in the best growth performance, normal liver and kidney parameters (p = 0.029-0.038), lowered lipid profile, malondialdhyde (MDA), and raised glutathion reduced (GSH), total protein (TP). Also, the reduced gene expression of Interleukin 6 (IL-6) and Tumor necrosis factor alpha (TNF-α) in albino rats' serum indicates the anti-inflammatory effect of PPAgNPs. PPAgNPs developed a functional coating to preserve mandarin fruit for 60 days by dipping technique. The active coat containing PPAgNPs can effectively preserve the fruit for 60 days.
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Affiliation(s)
- Asmaa Ali Alharbi
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Amira M. Alghamdi
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Soha Talal Al-Goul
- Department of Chemistry, College of Sciences & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia
| | - Aminah Allohibi
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia
| | - Roua S. Baty
- Department of Biotechnology, College of Science, Taif University, PO Box 11099, Taif 21944, Saudi Arabia
| | - Safa H. Qahl
- Department of Biological Science, College of Science, University of Jeddah, P.O. Box 80327, Jeddah 21589, Saudi Arabia
| | - Eman A. Beyari
- Department of Biological Sciences, Microbiology, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
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Dey P, Bhattacharjee S, Yadav DK, Hmar BZ, Gayen K, Bhowmick TK. Valorization of waste biomass for synthesis of carboxy-methyl-cellulose as a sustainable edible coating on fruits: A review. Int J Biol Macromol 2023; 253:127412. [PMID: 37844815 DOI: 10.1016/j.ijbiomac.2023.127412] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 09/16/2023] [Accepted: 10/10/2023] [Indexed: 10/18/2023]
Abstract
The coating on fruits and vegetables increases the shelf-life by providing protection against their spoilage. The existing petroleum-based coating materials have considerable health threats. Edible coating materials prepared with the cellulose derivative extracted from the waste biomass could be a sustainable alternative and environment friendly process to increase the shelf-life periods of the post-harvest crops. Selection of suitable waste biomass and extraction of cellulose are the critical steps for the synthesis of cellulose-based edible film. Conversion of extracted cellulose into cellulosic macromolecular derivatives such as carboxy-methyl-cellulose (CMC) is vital for synthesizing edible coating formulation. Applications of sophisticated tools and methods for the characterization of the coated fruits would be helpful to determine the efficiency of the coating material. In this review, we focused on: i) criteria for the selection of suitable waste biomass for extraction of cellulose, ii) pretreatment and extraction process of cellulose from the different waste biomasses, iii) synthesis processes of CMC by using extracted cellulose, iv) characterizations of CMC as food coating materials, v) various formulation techniques for the synthesis of the CMC based food coating materials and vi) the parameters which are used to evaluate the shelf-life performance of different coated fruits.
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Affiliation(s)
- Puspita Dey
- Department of Chemical Engineering, National Institute of Technology, Agartala, West Tripura, Tripura 799046, India
| | - Satyajit Bhattacharjee
- Department of Chemical Engineering, National Institute of Technology, Agartala, West Tripura, Tripura 799046, India
| | - Dev Kumar Yadav
- DRDO-Defence Food Research Laboratory, Mysore 570 011, India
| | | | - Kalyan Gayen
- Department of Chemical Engineering, National Institute of Technology, Agartala, West Tripura, Tripura 799046, India.
| | - Tridib Kumar Bhowmick
- Department of Bioengineering, National Institute of Technology, Agartala, West Tripura, Tripura 799046, India.
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Peña-Ortiz M, Serrano L, Romero AA, García A. Bay Leaves Extracts as Active Additive for Food Protective Coatings. Foods 2023; 12:3741. [PMID: 37893634 PMCID: PMC10606290 DOI: 10.3390/foods12203741] [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: 09/20/2023] [Revised: 10/09/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Ethanolic extracts of bay leaves were obtained using the Soxhlet method (extraction yield of 22.3 ± 1.2%) and further analyzed through different methods, thus determining the chemical composition with gas chromatography, phenolic content with the Folin-Ciocalteu technique (11.8 ± 0.4% wt.) and antioxidant power with the radical 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method (75.06%). Furthermore, its effect on the growth of two bacteria, Escherichia coli and Bacillus cereus, and on two yeasts, Candida glabrata and Saccharomyces cerevisiae, was determined, showing a minimum inhibitory concentration of 0.65 mg/mL on the growth of B. cereus. Finally, edible films were prepared using different polymers (carboxymethyl cellulose, gum Arabic, polyvinyl pyrrolidone, and polyvinyl alcohol) containing 0, 5, 10, or 15% wt. of bay leaf extract as troubleshooting for perishable fruits, specifically for cultivated strawberry. The prepared composites presented reduced water vapor permeabilities (up to 4.3 × 10-7 g·Pa-1·m-1·h-1), high specific transparencies (≈30%/mm), as well as the effective blocking of ultraviolet radiation (>99.9%). In vivo tests showed that the most suitable treatment for strawberry protection was the impregnation with a composite comprising polyvinyl alcohol and a 15% wt. bay leaf extract, resulting in a noteworthy reduction in mass loss (22% after 6 days). It can be asserted that food packaging with the designed composites would be an effective alternative for the reduction in postharvest losses.
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Affiliation(s)
- Manuel Peña-Ortiz
- FQM-383 NANOVAL Group, Organic Chemistry Department, University of Córdoba, Campus de Rabanales, Marie Curie Building, Ctra. Nnal. IV-A, Km 396, 14014 Córdoba, Spain; (M.P.-O.); (A.A.R.)
- BioPrEn Group (RNM 940), Chemical Engineering Department, Instituto Químico para la Energía y el Medioambiente (IQUEMA), Faculty of Science, University of Córdoba, 14014 Córdoba, Spain
| | - Luis Serrano
- BioPrEn Group (RNM 940), Chemical Engineering Department, Instituto Químico para la Energía y el Medioambiente (IQUEMA), Faculty of Science, University of Córdoba, 14014 Córdoba, Spain
| | - Antonio A. Romero
- FQM-383 NANOVAL Group, Organic Chemistry Department, University of Córdoba, Campus de Rabanales, Marie Curie Building, Ctra. Nnal. IV-A, Km 396, 14014 Córdoba, Spain; (M.P.-O.); (A.A.R.)
| | - Araceli García
- FQM-383 NANOVAL Group, Organic Chemistry Department, University of Córdoba, Campus de Rabanales, Marie Curie Building, Ctra. Nnal. IV-A, Km 396, 14014 Córdoba, Spain; (M.P.-O.); (A.A.R.)
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Abdulsalam RA, Ijabadeniyi OA, Cason ED, Sabiu S. Characterization of Microbial Diversity of Two Tomato Cultivars through Targeted Next-Generation Sequencing 16S rRNA and ITS Techniques. Microorganisms 2023; 11:2337. [PMID: 37764180 PMCID: PMC10534366 DOI: 10.3390/microorganisms11092337] [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: 08/09/2023] [Revised: 09/14/2023] [Accepted: 09/15/2023] [Indexed: 09/29/2023] Open
Abstract
Even though the nutritional and economic values of Solanum lycopersicum (tomato) are substantially impacted by microbial spoilage, the available data on its microbial community, particularly during spoilage, are limited and have primarily been characterized using conventional culture-dependent methods. This study employed a targeted high-throughput next-generation sequencing method to longitudinally characterize the microbial diversity of two South African tomato cultivars (jam and round) at varied storage intervals (1, 6, and 12 days). Throughout the storage period, the bacterial communities of the two cultivars were more diverse than the fungal communities. The microbial diversity of both bacteria and fungi was greater and comparable between the cultivars on day 1, but becomes distinct as the storage period increases, with round tomatoes being more diverse than jam tomato, though, on day 12, jam tomato develops greater diversity than round tomato. Overall, the most abundant phyla (though Proteobacteria was most dominant) were Proteobacteria, Firmicutes, and Bacteriodota in the bacterial communities, while Ascomycota and Basidiomycota formed most fungal communities with Ascomycota being dominant. At the genus level, Pantoea and Klebsiella (bacteria), Hanseniaspora, Stemphylium, and Alternaria (fungi) were prevalent. Taken together, this study casts light on a broad microbial diversity profile thus, confirms the cultivars' diversity and abundance differences.
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Affiliation(s)
- Rukayat Abiola Abdulsalam
- Department of Biotechnology and Food Science, Durban University of Technology, Durban 4000, South Africa
| | | | - Errol D. Cason
- Department of Animal Science, University of the Free State, Bloemfontein 9300, South Africa
| | - Saheed Sabiu
- Department of Biotechnology and Food Science, Durban University of Technology, Durban 4000, South Africa
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Ultrasound and autoclave-deacetylated Achatina fulica shell chitosan: Characterisation and effect on tomato and cucumber fruit qualities during storage. Food Chem 2023; 415:135750. [PMID: 36863236 DOI: 10.1016/j.foodchem.2023.135750] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 02/02/2023] [Accepted: 02/17/2023] [Indexed: 03/02/2023]
Abstract
Chitosan from African giant snail (Achatina fulica) shells derived through autoclave- (SSCA) or ultrasound-assisted (SSCU) deacetylation was characterised and evaluated for quality and shelf life of tomatoes and cucumbers over 10 days of ambient (26 ± 2 °C) and refrigerated (4 ± 2 °C) storage. A 64.03 and 54.41% deacetylation degrees were achieved for SSCA and SSCU, respectively with the SEM showing uniform surface morphologies. Moisture loss in tomatoes was effectively moderated by SSCA and SSCU treatments as depicted by higher weight retention (93.65% and 81.80%) compared to untreated samples (58.52%) after 10 days of refrigerated storage. Autoclave-derived chitosan significantly retained colour of tomato and cucumber. Ascorbic acid retentions were 88.76% and 87.34%, and 86.40% and 77.01% for SSCA and SSCU-treated tomatoes at ambient and refrigerated storage, respectively. Yeast and mould growths were completely inhibited for 10 days of refrigerated storage. Chitosan treatment enhanced quality and shelf life of tomatoes and cucumbers in the order SSCA > SSCU > control.
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10
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Ali M, Cheng JH, Tazeddinova D, Aadil RM, Zeng XA, Goksen G, Lorenzo JM, Esua OJ, Manzoor MF. Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage. ULTRASONICS SONOCHEMISTRY 2023; 97:106461. [PMID: 37269690 DOI: 10.1016/j.ultsonch.2023.106461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 05/04/2023] [Accepted: 05/25/2023] [Indexed: 06/05/2023]
Abstract
The purpose of this study was to examine plasma-activated buffer solution (PABS) and plasma-activated water (PAW) combined with ultrasonication (U) treatment on the reduction of chlorothalonil fungicide and the quality of tomato fruits during storage. To obtain PAW and PABS, an atmospheric air plasma jet was used to treat buffer solution and deionized water at different treatment times (5 and 10 min). For combined treatments, fruits were submerged in PAW and PABS, then sonicated for 15 min, and individual treatment without sonication. As per the results, the maximum chlorothalonil reduction of 89.29% was detected in PAW-U10, followed by 85.43% in PABS. At the end of the storage period, the maximum reduction of 97.25% was recorded in PAW-U10, followed by 93.14% in PABS-U10. PAW, PABS, and both combined with ultrasound did not significantly affect the overall tomato fruit quality in the storage period. Our results revealed that PAW combined with sonication had a significant impact on post-harvest agrochemical degradation and retention of tomato quality than PABS. Conclusively, the integrated hurdle technologies effectively reduce agrochemical residues, which helps to lower health hazards and foodborne illnesses.
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Affiliation(s)
- Murtaza Ali
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Jun-Hu Cheng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Okon Johnson Esua
- Department of Agricultural and Food Engineering, University of Uyo, Uyo 520101, Nigeria
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
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Characterizations of konjac glucomannan/curdlan edible coatings and the preservation effect on cherry tomatoes. Int J Biol Macromol 2023; 232:123359. [PMID: 36693611 DOI: 10.1016/j.ijbiomac.2023.123359] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 01/12/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
In this study, konjac glucomannan (KGM) and curdlan were used to fabricate composite coating (KC). The coating solutions were investigated using a rheological method, and the coatings were characterized by water solubility tests, water vapor permeability (WVP), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The preservation effect of KC coating on cherry tomatoes stored at room temperature was determined. Results indicated that the curdlan addition can adjust the hydrophilicity/hydrophobicity of KGM coatings. Curdlan addition enhanced intermolecular entanglement and film-forming property. Increasing curdlan content in KC coatings significantly decreased the moisture content, dissolution and swelling ratio, and WVP. The KGM-curdlan composites behaved as high-performance coatings with good compatibility and uniformity. The K3C2 coating showed the best uniformity, water barrier, and thermal stability. The application of K3C2 coating significantly reduced the weight loss, decay loss, and delayed the decreases of firmness, soluble solids, total acid, and VC contents of cherry tomatoes. The KGM/curdlan edible coatings have promising potential for prolonging the shelf life of cherry tomatoes and applications in fruits preservation in the future.
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Development and Characterization of Biocomposite Films Based on Polysaccharides Derived from Okra Plant Waste for Food Packaging Application. Polymers (Basel) 2022; 14:polym14224884. [PMID: 36433011 PMCID: PMC9692357 DOI: 10.3390/polym14224884] [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: 10/25/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
Polysaccharide-based composite films were developed using mucilage polysaccharides (OLP) and carboxymethyl cellulose (CMC) extracted from okra leafstalk wastes. The rheological properties of biocomposite OLP/CMC film-forming solutions were characterized using the Power-law model, and fabricated films were characterized for their potential food packaging applications. OLP/CMC solutions exhibited pseudo-plastic fluid characteristics and differences in rheological behavior (n, 0.478-0.743), and flow consistency (K, 1.731-9.154) with increasing content of OLP (5 to 30 % w/w of CMC) were associated with variations in the physical, mechanical, and barrier properties of films. Surface hydrophobicity (24%) increased and oxygen (39%) and water vapor (32%) permeability reduced in OLP/CMC films containing up to 10% OLP. Moreover, a higher content of OLP enhanced the antioxidant activity and thermal stability of OLP/CMC films. Subsequently, OLP/CMC was applied as a coating to preserve cherry tomatoes for 14 days at 30 °C. Quality deterioration characterized by high weight loss (22%), firmness loss (74.62%), and discoloration (∆E, 21.26) occurred in uncoated tomatoes and were within unusable/unmarketable limits based on their visual quality score. In contrast, OLP/CMC effectively minimized quality losses, and coated tomatoes exceeded the limit of marketability after 14 days of storage. This study successfully applied value-added polysaccharides derived from okra plant residues for edible food packaging.
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Biopreservation of Refrigerated Mackerel ( Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf. Foods 2022; 11:foods11213441. [PMID: 36360054 PMCID: PMC9655189 DOI: 10.3390/foods11213441] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/17/2022] Open
Abstract
Both microbial decomposition and oxidative deterioration contribute to the qualitative degradation of fresh or minimally preserved fish, which negatively impacts the shelf-life of fish, especially those with dark flesh like mackerel. It is becoming more typical to use edible coatings to preserve the freshness of fish products. Herein, the effects of a rice starch (RS) based coating incorporated with dried crude, aqueous Mon-pu (Glochidion wallichianum) leaf extract (MPE) at varying concentrations (0, 0.02, 0.1, 0.5, and 1.0% w/w) on the quality characteristics of mackerel (Auxis thazard) slices during storage at 4 °C were investigated. Uncoated slices had a shelf-life of 6 days, whereas samples coated with RS and 0.5% MPE extended the shelf-life to 9 days by keeping the overall microbiological quality below the permitted level of 6 log CFU/g. The changes in thiobarbituric acid reactive substances (TBARS; <2 mg malondialdehyde equivalent/kg), propanal content, heme iron degradation, myoglobin redox instability, and surface discoloration (a* value and total color difference; ΔE) can all be delayed by this coating condition. Additionally, the RS-MPE coating can maintain the sensory quality of refrigerated mackerel slices and preserve the textural property (water holding capacity and hardness), as well as postpone the development of an off-odor as indicated by lowered contents of total volatile base-nitrogen (TVB-N; not exceeding the acceptable limit of 25 mg/100 g) and trimethylamine (TMA; not exceeding the acceptable limit of 10 mg/100 g). Therefore, a biopreservative coating made of RS and MPE, especially at 0.5%, can be employed to extend the shelf-life of refrigerated mackerel slices up to 9 days.
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