1
|
Zhang Y, Kong Q, Niu B, Liu R, Chen H, Xiao S, Wu W, Zhang W, Gao H. The dual function of calcium ion in fruit edible coating: Regulating polymer internal crosslinking state and improving fruit postharvest quality. Food Chem 2024; 447:138952. [PMID: 38461720 DOI: 10.1016/j.foodchem.2024.138952] [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: 12/23/2023] [Revised: 02/24/2024] [Accepted: 03/03/2024] [Indexed: 03/12/2024]
Abstract
The edible coating is proved to be a convenient approach for fruit preservation. Among these published explorations, naturally sourced macromolecules and green crosslinking strategies gain attention. This work centers on edible coatings containing Ca2+ as crosslinker for the first time, delving into crosslinking mechanisms, include alginate, chitosan, Aloe vera gel, gums, etc. Additionally, the crucial functions of Ca2+ in fruit's quality control are also elaborated in-depth, involving cell wall, calmodulin, antioxidant, etc. Through a comprehensive review, it becomes evident that Ca2+ plays a dual role in fruit edible coating. Specifically, Ca2+ constructs a three-dimensional dense network structure with polymers through ionic bonding. Moreover, Ca2+ acts directly with cell wall to maintain fruit firmness and serve as a second messenger to participate secondary physiological metabolism. In brief, coatings containing Ca2+ present remarkable effects in preserving fruit and this work may provide guidance for Ca2+ related fruit preservation coatings.
Collapse
Affiliation(s)
- Yiqin Zhang
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Qi Kong
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China; College of Horticulture, South China Agricultural University, Guangzhou 510642, PR China
| | - Ben Niu
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China
| | - Ruiling Liu
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China
| | - Huizhi Chen
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China
| | - Shangyue Xiao
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain
| | - Weijie Wu
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China.
| | - Wanli Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Haiyan Gao
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China.
| |
Collapse
|
2
|
Ebrahimi M, Karimi R, Garmakhany AD. The effect of maltodextrin edible coating containing pyracantha extract and potassium nano-carbonate on secondary metabolites, antioxidant capacity and microbiological properties of grape during cold storage. Heliyon 2024; 10:e34123. [PMID: 39055790 PMCID: PMC11269906 DOI: 10.1016/j.heliyon.2024.e34123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 07/03/2024] [Accepted: 07/03/2024] [Indexed: 07/27/2024] Open
Abstract
This study aimed to investigate the postharvest application of edible coating of maltodextrin containing potassium nanoparticles (KNPs; 0-2%) and pyracantha extract (PE; 0-1.5 %) on the maintenance of phenolic compounds, antioxidant capacity and microbial properties of 'Rishbaba' grape during 60 days at -1 °C using response surface methodology and central composite design. The results showed that the applied coating on Rishbaba grape maintained total phenol, total flavonoids, total anthocyanin, stilbenes (resveratrol and viniferin) and catechin. That also caused higher antioxidant capacity and lower mold and yeast growth in grape during the storage time. Finally, the best cold storage conditions of 'Rishbaba' grape were determined by using the edible maltodextrin coating containing 2 % KNPs and 1.5 % of PE for 34 days with a desirability of 0.728 in terms of investigated Characteristics. The optimized sample has the amount of total phenol (5.79 mg/g), total flavonoid (8.95 mg/g), total anthocyanin (6.48 mg/g) and the greatest ability to inhibit DPPH free radical (42.56 %) and the lowest growth rate of mold and yeast (21 Cfu/g).
Collapse
Affiliation(s)
- Maryam Ebrahimi
- Grape Processing and Preservation Department, Faculty of Agriculture, Research Institute of Grape and Raisin, Malayer University, Malayer, Iran
| | - Rouhollah Karimi
- Department of Horticulture and Landscape Engineering, Faculty of Agriculture, Malayer University, Malayer, Iran
| | - Amir Daraei Garmakhany
- Department of Food Science and Technology, Toyserkan Faculty of Engineering and Natural Resources, Bu-Ali Sina University, Hamadan, Iran
| |
Collapse
|
3
|
Khajeh N, Mohammadi Nafchi A, Nouri L. Antioxidant and antimicrobial activities of tarragon and Zataria multiflora Boiss essential oils and their applications as active agents to improve the shelf life of freshly cut potato strips. Food Sci Nutr 2024; 12:3282-3294. [PMID: 38726437 PMCID: PMC11077239 DOI: 10.1002/fsn3.3995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 01/06/2024] [Accepted: 01/17/2024] [Indexed: 05/12/2024] Open
Abstract
This study investigated the possibility of using active coatings based on Zedo gum containing essential oils of Zataria multiflora Boiss (ZE) and tarragon (TE) to increase the shelf life and maintain the quality of freshly cut potato strips. The chemical compositions of ZE and TE were initially identified, and their antioxidant and antimicrobial activities were investigated. ZE consisted mainly of carvacrol (26.26%), p-cymene (21.50%), thymol (18.05%), and linalool (11.31%), and those of TE comprised p-allylanisole (81.92%), β-Ocimene E (8.06%), and β-Ocimene Z (5.35%). Afterwards, a Zedo gum active coating (1% v/w) containing 1% (v/v) essential oil was prepared, and the produced coating solutions were used to soak the potato strips for 5 min. The coated potatoes were kept fresh in a refrigerator for 9 days, and their quality characteristics were examined every 3 days. The results show that the weight loss, browning index, total microbial count, and mold and yeast counts in the strips increased during 9 days of cold storage, and hardness decreased (p < .05). However, the coatings of strips, especially those containing essential oils, reduced the intensity of changes in moisture, color, and hardness, increased microbial stability, and maintained the sensory acceptance of strips compared with the uncoated sample (control). Finally, this study demonstrated that the quality and shelf life of fresh potato strips can be improved by using active coatings based on Zedo gum containing ZE and TE (especially ZE).
Collapse
Affiliation(s)
- Niyoosha Khajeh
- Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Leila Nouri
- Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
| |
Collapse
|
4
|
Sharafi H, Alirezalu A, Liu SQ, Karami A, Moradi M. Postbiotics-enriched flaxseed mucilage coating: A solution to improving postharvest quality and shelf life of strawberry. Int J Biol Macromol 2024; 265:131398. [PMID: 38599903 DOI: 10.1016/j.ijbiomac.2024.131398] [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: 12/10/2023] [Revised: 03/30/2024] [Accepted: 04/03/2024] [Indexed: 04/12/2024]
Abstract
This research aimed to assess the effects of flaxseed mucilage (Mu) coatings supplemented with postbiotics (P) obtained from Lactobacillus acidophilus LA-5 on various physical, biochemical, and microbial characteristics of strawberry fruits. Strawberry fruits were immersed for 2 min in Mu2.5 (2.5 % mucilage in distilled water), Mu5 (5 % mucilage in distilled water), P-Mu2.5 (2.5 % mucilage in undiluted postbiotics) and P-Mu5 (5 % mucilage in undiluted postbiotics) solutions and were stored at 4 °C and 85 RH for 12 days. All coatings were effective in reducing fungal count compared to the uncoated control fruits. Mu5 coating exhibited the highest efficacy, reducing fungal count by 2.85 log10 CFU/g, followed by Mu2.5 (1.47 log10 CFU/g reduction) and P-Mu2.5 groups (0.90 log10 CFU/g reduction). The fruits coated with edible coatings showed significant delays in the change of weight loss, pH, and total soluble solids as compared to the uncoated fruits. The coating containing postbiotics i.e., P-Mu5 also showed a significant increase in the total phenolic contents, total flavonoid content, antioxidant capacity, and total anthocyanin content at the end of storage relative to the uncoated fruits. Thus, Mu and P-Mu coatings may be a useful approach to maintaining the postharvest quality of strawberry fruits during cold storage.
Collapse
Affiliation(s)
- Houshmand Sharafi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Abolfazl Alirezalu
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, 1177 Urmia, Iran.
| | - Shao-Quan Liu
- Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
| | - Azad Karami
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, 1177 Urmia, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
| |
Collapse
|
5
|
Felicia WXL, Kobun R, Nur Aqilah NM, Mantihal S, Huda N. Chitosan/aloe vera gel coatings infused with orange peel essential oils for fruits preservation. Curr Res Food Sci 2024; 8:100680. [PMID: 38328465 PMCID: PMC10847790 DOI: 10.1016/j.crfs.2024.100680] [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: 09/25/2023] [Revised: 12/30/2023] [Accepted: 01/12/2024] [Indexed: 02/09/2024] Open
Abstract
Continuous fruit waste poses significant environmental and economic challenges, necessitating innovative fruit coating technologies. This research focuses on harnessing discarded orange peels to extract essential oil (OPEO), which is then integrated into a chitosan/aloe vera (CTS/AVG) matrix. The study comprehensively characterised the coating in terms of its physicochemical properties, antioxidant capacity, and antimicrobial efficacy. The investigation involved an analysis of particle size and distribution in the coating solutions, highlighting changes induced by the incorporation of orange peel essential oil (1 %, 2 % and 3 % v/w) into the chitosan/aloe vera (4:1 v/v) matrix, including particle size reduction and enhanced Brownian motion. The study quantifies a 33.21 % decrease in water vapour transmission rate and a reduction in diffusion coefficient from 9.26 × 10-11 m2/s to 6.20 × 10-11 m2/s following the addition of OPEO to CTS/AVG. Assessment of antioxidant potential employing DPPH radical scavenging assays, revealed that CTS/AVG/3 %OPEO exhibited notably superior radical scavenging activity compared to CTS/AVG, CTS/AVG/1 %OPEO, and CTS/AVG/2 %OPEO, demonstrated by its IC50 value of 17.01 ± 0.45 mg/mL. The study employs the well diffusion method, demonstrating a higher susceptibility of gram-negative bacteria to the coating solutions than gram-positive counterparts. Remarkably, CTS/AVG/3 %OPEO displayed the most pronounced inhibition against Escherichia coli, generating an inhibitory zone diameter of 14 ± 0.8 mm. The results collectively emphasised the potential of CTS/AVG/3 %OPEO as a viable natural alternative to synthetic preservatives within the fruit industry, attributed to its exceptional antioxidant and antimicrobial properties.
Collapse
Affiliation(s)
- Wen Xia Ling Felicia
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Rovina Kobun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Nasir Md Nur Aqilah
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Sylvester Mantihal
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Nurul Huda
- Faculty of Sustainable Agriculture, Jalan Sg. Batang, Mile 10, UMS Sandakan Campus, 90000, Sandakan, Sabah, Malaysia
| |
Collapse
|
6
|
Syarifa R, Esmaeili Y, Jafarzadeh S, Garavand F, Mahmud S, Ariffin F. An investigation of the morphological, thermal, mechanical, and barrier properties of an active packaging containing micro- and nano-sized ZnO particles. Food Sci Nutr 2023; 11:7373-7382. [PMID: 37970401 PMCID: PMC10630799 DOI: 10.1002/fsn3.3665] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 11/17/2023] Open
Abstract
Biodegradable films are extremely important for food packaging applications since they minimize environmental effects. However, their application areas are limited due to insufficient characteristics required for particular applications. The objective of the present research was to improve the properties of sago-based biodegradable films embedded with nano- and micro-ZnO (zinc oxide). Nano and micro-ZnO were incorporated in the films at different percentages (1%, 3%, and 5%) in that the films were formed using the solvent casting method. The physicochemical, barrier, thermal, optical, morphology, and mechanical properties of sago-based films were investigated. Adding 5% of micro- and nano-ZnO significantly improved film thickness (0.162 and 0.150 mm, respectively) and WVP (4.40 and 5.64 (kg/s)/(m.Pa), respectively) while the optical properties and thermal stability exhibited superior performance. Micro-ZnO particles improved the mechanical properties of sago-based biodegradable films with the tensile strength reaching 6.173 MPa. Moreover, sago-based nano-ZnO films showed excellent UV-shielding performance and relatively good visible-light transmittance. This study suggested that sago biodegradable film incorporated with micro-ZnO could be an excellent alternative to petroleum-based plastic packaging.
Collapse
Affiliation(s)
- Raihan Syarifa
- School of Industrial TechnologyUniversiti Sains MalaysiaMindenMalaysia
| | - Yasaman Esmaeili
- Department of Food Science and Technology, Isfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Shima Jafarzadeh
- School of EngineeringEdith Cowan UniversityJoondalupWestern AustraliaAustralia
| | - Farhad Garavand
- Department of Food Chemistry and TechnologyTeagasc Moorepark Food Research CentreFermoyIreland
| | - Shahrom Mahmud
- School of PhysicsUniversiti Sains MalaysiaMindenMalaysia
| | - Fazilah Ariffin
- School of Industrial TechnologyUniversiti Sains MalaysiaMindenMalaysia
| |
Collapse
|
7
|
Soltan Dallal MM, Karimaei S, Hajighasem M, Hashemi SJ, Rahimi Foroushani A, Ghazi‐Khansari M, Partoazar A. Evaluation of zinc oxide nanocomposite with Aloe vera gel for packaging of chicken fillet against Salmonella typhi and Salmonella para typhi A. Food Sci Nutr 2023; 11:5882-5889. [PMID: 37823100 PMCID: PMC10563724 DOI: 10.1002/fsn3.3528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 06/03/2023] [Accepted: 06/08/2023] [Indexed: 10/13/2023] Open
Abstract
The growing demand for high food quality has been encouraging researchers in the food industry to apply biodegradable nanocomposites, which provide new opportunities and challenges for the advance of nanomaterials in the food industry. The objective of this study was to estimate the antibacterial activity and cytotoxicity effects of zinc oxide nanocomposite/zeolite (c/Zeo) with Aloe vera gel (AG) and its effect on the shelf life of chicken meat. The ZnONPs/Zeo was assessed using X-ray fluorescence (XRF) and field emission scanning electron microscopy (FE-SEM) analyses. The cytotoxicity effect of ZnONPs/Zeo was assessed by MTT assay. Then, the minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) of ZnONPs/Zeo and ZnONPs/Zeo-AG against Salmonella typhi and Salmonella para typhi A were investigated. Also, the preservative effect of nanocomposites on chicken fillets was evaluated. The results showed that these nanocomposites have the least cytotoxicity effect, resulting in good biocompatibility with the host. The MIC and MBC values of ZnONPs/Zeo-AG were lower than the ZnONPs/Zeo against S. typhi and S. paratyphi A. Both ZnONPs/Zeo-AG and ZnONPs/Zeo caused a significant decrease in the bacterial count of the chicken fillets. So, by spraying on meat, the number of bacteria presented a sharper decline as compared with the control group, resulting in an approximately 3.3 and 3-log10 reduction over 48 h in the ZnONPs/Zeo-AG and ZnONPs/Zeo treatment samples, respectively. In conclusion, antimicrobial packaging with ZnONPs containing A. vera is a beneficial solution for preserving and improving the quality, safety, and shelf life of fresh meat products.
Collapse
Affiliation(s)
- Mohammad Mehdi Soltan Dallal
- Department of Pathobiology, School of Public HealthTehran University of Medical SciencesTehranIran
- Food Microbiology Research CenterTehran University of Medical SciencesTehranIran
| | - Samira Karimaei
- Department of Pathobiology, School of Public HealthTehran University of Medical SciencesTehranIran
| | - Maryam Hajighasem
- Division of Food Microbiology, Department of Pathobiology, School of Public HealthTehran University of Medical SciencesTehranIran
| | - Seyed Jamal Hashemi
- Department of Parasitology and Mycology, School of Public HealthTehran University of Medical SciencesTehranIran
| | - Abbas Rahimi Foroushani
- Department of Epidemiology and Biostatistics, School of Public HealthTehran University of Medical SciencesTehranIran
| | - Mahmoud Ghazi‐Khansari
- Department of Pharmacology, School of MedicineTehran University of Medical SciencesTehranIran
| | - Alireza Partoazar
- Experimental Medicine Research CenterTehran University of Medical SciencesTehranIran
| |
Collapse
|
8
|
García-García DJ, Pérez-Sánchez GF, Hernández-Cocoletzi H, Sánchez-Arzubide MG, Luna-Guevara ML, Rubio-Rosas E, Krishnamoorthy R, Morán-Raya C. Chitosan Coatings Modified with Nanostructured ZnO for the Preservation of Strawberries. Polymers (Basel) 2023; 15:3772. [PMID: 37765626 PMCID: PMC10536365 DOI: 10.3390/polym15183772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/30/2023] [Accepted: 09/01/2023] [Indexed: 09/29/2023] Open
Abstract
Strawberries are highly consumed around the world; however, the post-harvest shelf life is a market challenge to mitigate. It is necessary to guarantee the taste, color, and nutritional value of the fruit for a prolonged period of time. In this work, a nanocoating based on chitosan and ZnO nanoparticles for the preservation of strawberries was developed and examined. The chitosan was obtained from residual shrimp skeletons using the chemical method, and the ZnO nanoparticles were synthesized by the close-spaced sublimation method. X-ray diffraction, scanning electron microscopy, electron dispersion analysis, transmission electron microscopy, and infrared spectroscopy were used to characterize the hybrid coating. The spaghetti-like ZnO nanoparticles presented the typical wurtzite structure, which was uniformly distributed into the chitosan matrix, as observed by the elemental mapping. Measurements of color, texture, pH, titratable acidity, humidity content, and microbiological tests were performed for the strawberries coated with the Chitosan/ZnO hybrid coating, which was uniformly impregnated on the strawberries' surface. After eight days of storage, the fruit maintained a fresh appearance. The microbial load was reduced because of the synergistic effect between chitosan and ZnO nanoparticles. Global results confirm that coated strawberries are suitable for human consumption.
Collapse
Affiliation(s)
- Dulce J. García-García
- Ecocampus Valsequillo, ICUAP, Centro de Investigación en Fisicoquímica de Materiales, Benemérita Universidad Autónoma de Puebla, Edificio Val-3, San Pedro Zacachimapa, Puebla 72960, Mexico; (D.J.G.-G.); (C.M.-R.)
| | - G. F. Pérez-Sánchez
- Ecocampus Valsequillo, ICUAP, Centro de Investigación en Fisicoquímica de Materiales, Benemérita Universidad Autónoma de Puebla, Edificio Val-3, San Pedro Zacachimapa, Puebla 72960, Mexico; (D.J.G.-G.); (C.M.-R.)
| | - H. Hernández-Cocoletzi
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 sur S/N Edificio FIQ7 CU San Manuel, Puebla 72570, Mexico; (M.G.S.-A.); (M.L.L.-G.)
| | - M. G. Sánchez-Arzubide
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 sur S/N Edificio FIQ7 CU San Manuel, Puebla 72570, Mexico; (M.G.S.-A.); (M.L.L.-G.)
| | - M. L. Luna-Guevara
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 sur S/N Edificio FIQ7 CU San Manuel, Puebla 72570, Mexico; (M.G.S.-A.); (M.L.L.-G.)
| | - E. Rubio-Rosas
- Centro Universitario de Vinculación y Transferencia de Tecnología, Benemérita Universidad Autónoma de Puebla, Prol. 24 sur S/N CU San Manuel, Puebla 72570, Mexico;
| | - Rambabu Krishnamoorthy
- Department of Chemical Engineering, Khalifa University, Abu Dhabi P.O. Box 127788, United Arab Emirates
| | - C. Morán-Raya
- Ecocampus Valsequillo, ICUAP, Centro de Investigación en Fisicoquímica de Materiales, Benemérita Universidad Autónoma de Puebla, Edificio Val-3, San Pedro Zacachimapa, Puebla 72960, Mexico; (D.J.G.-G.); (C.M.-R.)
| |
Collapse
|
9
|
Mai S, Ma Y, Liu H, Li C, Song Y, Hu K, Chen X, Chen Y, Zou W. Dynamic Modulation of SO 2 Atmosphere for Enhanced Fresh-Keeping of Grapes Using a Novel Starch-Based Biodegradable Foam Packaging. Foods 2023; 12:foods12112222. [PMID: 37297469 DOI: 10.3390/foods12112222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
To improve the fresh-keeping of highly perishable fruits with high commercial value, a novel starch-based foam packaging material was developed in this study. The foam incorporated the antiseptic ingredient Na2S2O5, which chemically interacted with environmental moisture to release SO2 as an antifungal agent. Scanning electron microscopy (SEM), moisture absorption and mechanical measurements were used to characterize the unique sandwich-like inner structure of the foam which allowed for the modulable release of SO2. The starch-based foam exhibited sufficient resilience (~100%) to provide ideal cushioning to prevent physical damage to fresh fruits during transportation. When 25 g/m2 of Na2S2O5 was applied, the foam stably released over 100 ppm SO2 and demonstrated satisfactory antifungal performance (inhibition over 60%) in terms of maintaining the appearance and nutritional values (such as soluble solids 14 vs. 11%, total acidity 0.45 vs. 0.30%, and Vitamin C 3.4 vs. 2.5 mg/100 g) of fresh grapes during a 21 day storage period. Additionally, the residual SO2 (14 mg/kg) also meets the safety limits (<30 mg/kg). These research findings suggest great potential for the utilization of this novel foam in the food industry.
Collapse
Affiliation(s)
- Shihua Mai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Yue Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Sino-Singapore International Joint Research Institute, Guangzhou 510663, China
| | - Chao Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Yuqing Song
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Kaizhen Hu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xinyan Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Ying Chen
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
| | - Wei Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| |
Collapse
|
10
|
Xia Z, Wang R, Ma C, Li J, Lei J, Ji N, Pan X, Chen T. Effect of Controlled Atmosphere Packaging on the Physiology and Quality of Fresh-Cut Dictyophora rubrovolvata. Foods 2023; 12:foods12081665. [PMID: 37107460 PMCID: PMC10138049 DOI: 10.3390/foods12081665] [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: 03/20/2023] [Revised: 04/13/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Dictyophora rubrovolvata is a typical edible fungus of Guizhou Province and is very popular due to its unique taste and texture. In this study, the effect of a controlled atmosphere (CA) on fresh-cut D. rubrovolvata shelf life was investigated. Firstly, this study addresses the influence of different O2 concentrations (5%, 20%, 35%, 50%, 65%, 80%, or 95%) with N2 balance on fresh-cut D. rubrovolvata quality while stored at 4 ± 1 °C for 7 d. Then, on the basis of the determined O2 concentration (5%), CO2 (0%, 5%, 10%, 15%, or 20%) was involved and stored for 8 d at 4 ± 1 °C. Evaluations of physiology parameters, texture, browning degree, nutritional, umami, volatile components, and total colony numbers were determined in fresh-cut D. rubrovolvata. From the results of water migration, the sample of 5% O2/5% CO2/90% N2 was closer to 0 d than other groups at 8 days. Meanwhile, the polyphenol oxidase (2.26 ± 0.07 U/(g·min)), and catalase activity (4.66 ± 0.08 U/(g·min·FW)) were superior to the samples of other treatment groups on the eighth day (3.04 ± 0.06 to 3.84 ± 0.10 U/(g·min), 4.02 ± 0.07 to 4.07 ± 0.07 U/(g·min·FW)). Therefore, we found that a gas environment with 5% O2/5% CO2/90% N2 could ensure the membrane integrity, oxidation, and prevent the browning of fresh-cut D. rubrovolvata, thus better maintaining the physiological parameters. Meanwhile, it also maintained the samples' texture, color, nutritional value, and umami taste. Furthermore, it inhibited the increase in total colony numbers. The volatile components were closer to the initial level compared with other groups. The results indicate that fresh-cut D. rubrovolvata could maintain its shelf life and quality when stored in 5% O2/5% CO2/90% N2 at 4 ± 1 °C.
Collapse
Affiliation(s)
- Ziqian Xia
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Rui Wang
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Chao Ma
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Jiangkuo Li
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Produce, Tianjin 301699, China
| | - Jiqing Lei
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Ning Ji
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Xianxing Pan
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Tongjie Chen
- Gui Zhou Mei Wei Xian Dictyophora Industry Company Limited, Zhijin 552100, China
| |
Collapse
|
11
|
Keivanfar L, Nateghi L, Rashidi L, Pourahmad R, Rashidi Nodeh H. Comparing two different extraction techniques on chemical composition and antioxidant property of three essential oils of Ferulago contracta, Rosmarinus officinalis and Lavendula sublepoidota. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01859-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
|
12
|
Bio-nanocomposites and their potential applications in physiochemical properties of cheese: an updated review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01800-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
13
|
Gürler N. Development of chitosan/gelatin/starch composite edible films incorporated with pineapple peel extract and aloe vera gel: Mechanical, physical, antibacterial, antioxidant, and sensorial analysis. POLYM ENG SCI 2022. [DOI: 10.1002/pen.26217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Nedim Gürler
- Department of Food Process, Tunceli Vocational School Munzur University Tunceli Turkey
| |
Collapse
|
14
|
Ding J, Wang M, Wu J, Li Q, Zhao Y, Li J, Sun T. Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01668-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
15
|
Ahari H, Fakhrabadipour M, Paidari S, Goksen G, Xu B. Role of AuNPs in Active Food Packaging Improvement: A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228027. [PMID: 36432128 PMCID: PMC9696957 DOI: 10.3390/molecules27228027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 11/08/2022] [Accepted: 11/09/2022] [Indexed: 11/22/2022]
Abstract
There is a worldwide concern about food loss due to reduced shelf life among food science researchers. Hence, it seems that any techniques contributing to improved food packaging are most welcome in the food sector. It has been demonstrated that the administration of nanotechnology-based techniques such as metal-based nanoparticles can fade away the unresolved obstacles in shortened shelf life and environmental concerns. Along with substantial signs of progress in nanoscience, there is a great interest in the usage of green synthesis-based methods for gold nanoparticles as the most advantageous metals, when compared to conventional chemistry-based methods. Interestingly, those aforementioned methods have significant potential to simplify targeted administration of gold nanoparticles due to a large surface-volume ratio, and diminished biohazards, aimed at increasing stability, and induction of anti-microbial or antioxidant properties. However, it is necessary to consider the hazards of gold nanoparticles including migration for food packaging purposes.
Collapse
Affiliation(s)
- Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 1477893855, Iran
- Correspondence: (H.A.); (B.X.)
| | - Mostafa Fakhrabadipour
- Department of Food Science and Technology, Qeshm Branch, Islamic Azad University, Qeshm 7953163135, Iran
| | - Saeed Paidari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 1477893855, Iran
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Turkey
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, China
- Correspondence: (H.A.); (B.X.)
| |
Collapse
|
16
|
The effect of polypropylene film containing nano-hydroxyapatite on Physicochemical and microbiological properties of button mushrooms (Agaricus bisporus) under Modified atmosphere packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01613-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
17
|
Ahari H, Seifari FK. Saffron packaging: main factors to be considered. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01594-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
18
|
Ting‐ting L, Jing Q, Cheng Y. Equilibrium modified atmosphere packaging on postharvest quality and antioxidant activity of strawberry. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lei Ting‐ting
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Department of Packaging Engineering School of Mechanical Engineering, Jiangnan University, 1800 Li Hu Avenue Wuxi 214122 Jiangsu China
| | - Qian Jing
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Department of Packaging Engineering School of Mechanical Engineering, Jiangnan University, 1800 Li Hu Avenue Wuxi 214122 Jiangsu China
| | - Yin Cheng
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Department of Packaging Engineering School of Mechanical Engineering, Jiangnan University, 1800 Li Hu Avenue Wuxi 214122 Jiangsu China
| |
Collapse
|
19
|
Effects of incorporation of Chavir ultrasound and maceration extracts on the antioxidant activity and oxidative stability of ordinary virgin olive oil: identification of volatile organic compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01462-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
20
|
Noorian S, Nafchi AM, Bolandi M, Jokar M. Effects of Nano‐Titanium Dioxide and
Mentha piperita
Essential Oil on Physicochemical, Mechanical, and Optical Properties of Cassava Starch Film. STARCH-STARKE 2022. [DOI: 10.1002/star.202200090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Simin Noorian
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
| | - Abdorreza Mohammadi Nafchi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
- Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Minden Penang 11800 Malaysia
| | - Marzieh Bolandi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
| | - Maryam Jokar
- Research Group for Nano‐Bio Science, Division of Food Technology, National Food Institute Technical University of Denmark Lyngby Denmark
| |
Collapse
|
21
|
Purewal SS, Sandhu KS, Kaur P, Punia S. Effect of processing on bioactive profile, minerals and bitterness causing compounds of Kinnow jam. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sukhvinder Singh Purewal
- Department of Food Science & Technology Maharaja Ranjit Singh Punjab Technical University Bathinda India
| | - Kawaljit Singh Sandhu
- Department of Food Science & Technology Maharaja Ranjit Singh Punjab Technical University Bathinda India
| | - Pinderpal Kaur
- Department of Food Science & Technology Maharaja Ranjit Singh Punjab Technical University Bathinda India
| | - Sneh Punia
- Department of Food Science & Technology Chaudhary Devi Lal University Sirsa India
| |
Collapse
|
22
|
Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses. COATINGS 2022. [DOI: 10.3390/coatings12040489] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Strawberry is a non-climacteric fruit but exhibits a limited postharvest life due to rapid softening and decay. A strawberry coating that is natural and safe for human consumption can be used to improve the appearance and safeguard the fruits. In this study, 20% and 40% Aloe vera gel alone or in combination with 1% lemongrass essential oil (EO) was used as an edible coating for strawberries. After application of all the treatments, the strawberry fruits were stored at a temperature of 5 ± 1 °C at a relative humidity (RH) of 90%–95% for up to 16 days and all the parameters were analyzed and compared to control (uncoated fruits). The results show that A. vera gel alone or with lemongrass EO reduced the deterioration and increased the shelf life of the fruit. Treatment with A. vera gel and lemongrass EO decreased acidity and total anthocyanins and maintained fruit firmness. Treatment with A. vera gel 40% + lemongrass EO 1% led to the lowest weight loss, retained firmness and acidity, but increased the total soluble solids and total anthocyanins compared to uncoated fruits during storage of up to 16 days. The phenolic compounds of A. vera gel were analyzed by HPLC, and the most abundant compounds were found to be caffeic (30.77 mg/mL), coumaric (22.4 mg/mL), syringic (15.12 mg/mL), sinapic (14.05 mg/mL), ferulic (8.22 mg/mL), and cinnamic acids (7.14 mg/mL). Lemongrass EO was analyzed by GC–MS, and the most abundant compounds were identified as α-citral (neral) (40.10%) ꞵ-citral (geranial) (30.71%), γ-dodecalactone (10.24%), isoneral (6.67%), neryl acetal (5.64%), and linalool (1.77%). When the fruits were treated with 20% or 40% A. vera gel along with 1% lemongrass, their total phenolic content was maintained during the storage period (from 4 to 8 days). The antioxidant activity was relatively stable during the 8 days of cold storage of the fruits coated with A. vera gel combined with lemongrass EO because the activity of both 20% and 40% gel was greater than that for the other treatments after 12 days of storage in both experiments. Moreover, all the treatments resulted in lower numbers of total microbes at the end of the storage period compared with the control treatment. This study indicates that the use of Aloe vera gel with lemongrass EO as an edible coating considerably enhances the productivity of strawberry fruits and the treatment could be used on a commercial scale.
Collapse
|
23
|
Thakur RR, Mangaraj S, Tripathi MK, Singh KP, Jadhav ML. Design of a modified atmosphere storage system for shelf‐life enhancement of mango (
Mangifera indica,
cv.
Amrapali
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajeev Ranjan Thakur
- Department of Agricultural Processing and Structures, ICAR‐Central Institute of Agricultural Engineering Bhopal
| | - Shukadev Mangaraj
- Centre of excellence on soybean processing and utilization, ICAR‐Central Institute of Agricultural Engineering Bhopal
| | - Manoj Kumar Tripathi
- Agro Produce Processing Division, ICAR‐Central Institute of Agricultural Engineering Bhopal
| | - Krishna Pratap Singh
- Agricultural Mechanization Division, ICAR‐Central Institute of Agricultural Engineering Bhopal
| | - Mahesh Laxman Jadhav
- All India Co‐ordinated Research Project on Utilization of Animal Energy, ICAR‐Central Institute of Agricultural Engineering Bhopal, Madhya Pradesh, India, 462038
| |
Collapse
|
24
|
Active Bionanocomposite Coating Quality Assessments of Some Cucumber Properties with Some Diverse Applications during Storage Condition by Chitosan, Nano Titanium Oxide Crystals, and Sodium Tripolyphosphate. CRYSTALS 2022. [DOI: 10.3390/cryst12020131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Cucumbers have a short shelf-life of about 14 days, they are perishable due to the high moisture content. This study aimed to study the effects of nano-coating material such as titanium nanoparticles and chitosan with the addition of sodium tripolyphosphate as a crosslinker to enhance cucumber quality during storage. Some essential physical, chemical, and biological parameters were determined. CH-Nano-ST (chitosan/nano titanium oxide crystals/sodium tripolyphosphate) retained the maximum greenness, −7.99, compared to CH-Nano samples, which recorded −7.31. CH-Nano (chitosan/nano titanium oxide crystals) remained the lightest, 44.38, and CH-Nano-ST was a little darker (43.73) compared to the others treatments. The discoloration was extra severe with control (22.30), which started to spoil after the end of the first week. After 21 days of the storage period at 10 °C, the reducing sugars content reduced to reach −0.64 g/100 g and −0.21 g/100 g for CH-Nano and CH-Nano-ST treatments, respectively. The CH-Nano-ST treatment presented a lower value of toughness, followed by CH-Nano at the end of the storage period. Moreover, the highest crispness index was detected for CH-Nano (5.12%), while CH-Nano-ST treatment had a slight decline to reach 4.92%. The biological results indicated that CH-Nano-ST treatment can be applied to delay the microbial contamination of Salmonella spp. in cucumbers as it reached 0.94 log CFU/g, while the CH-Nano treatment reached 1.09 log CFU/g, at the end of the storage period. In summary, nano-coating treatments with the addition of sodium tripolyphosphate can be applied to regulator postharvest quality measurements of the biological activities in cucumbers during storage at 10 °C until 21 days.
Collapse
|
25
|
Haghighatpanah N, Omar-Aziz M, Gharaghani M, Khodaiyan F, Hosseini SS, Kennedy JF. Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat. Int J Biol Macromol 2022; 201:318-329. [PMID: 35026220 DOI: 10.1016/j.ijbiomac.2022.01.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 12/18/2021] [Accepted: 01/06/2022] [Indexed: 11/30/2022]
Abstract
In this study, the effect of marjoram essential oil (MEO) on the mechanical, barrier, antioxidant and antimicrobial properties of mung bean protein isolate (MPI)/pullulan (PU) composite films and its influence on the quality of minced beef meat during 14 days storage at 4 °C was studied. The Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM) results confirmed the compatibility between components. Also, depend on the different ratios of combination of MEO and MPI/PU, tensile strength (TS) and elongation at break (EAB) were varied. The results showed that an increase in the level of the MPI led to a significant increment in TS and water-proof properties of the composite films. Also, with addition of MEO, the EAB of the antimicrobial blend-films was decreased, while TS and water-proof properties were increased. In addition, enrichment of the films with MEO led to a considerable positive effect on DPPH radical scavenging and antibacterial activity against pathogenic bacteria (Staphylococcus aureus and Escherichia coli). Based on the bacterial and chemical analyses of the minced meat samples, MEO-incorporation in MPI/PU films enhanced oxidative stability of minced beef samples, and also showed effective antimicrobial activity against all of the tested bacteria.
Collapse
Affiliation(s)
- Negar Haghighatpanah
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Maedeh Omar-Aziz
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Mohammad Gharaghani
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - John F Kennedy
- Chembiotech Laboratories, Advanced Science and Technology Institute, 5 The Croft, Buntsford Drive, Stoke Heath, Bromsgrove, Worcestershire B60 4JE, UK
| |
Collapse
|
26
|
Eshghi S, Karimi R, Shiri A, Karami M, Moradi M. Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [PMCID: PMC8721642 DOI: 10.1007/s11694-021-01275-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
In this study, the effect of postharvest coating of chitosan (CH) 1.0%, gum ghatti (GG) 1.0% and combine of each other, on nutritional properties, phenolic compounds and antioxidant capacity of ‘Rishbaba’ grape (Vitis vinifera L.) was evaluated during 60 days of cold storage. Coating with 1.0% CH solely or in combined with 1.0% GG caused a considerable retain in grape berries phenolic acids compared to uncounted samples after the 60th day. Moreover, flavanols and flavan-3-ols content were found to be highest in fruits treated with CH and GG complex. At the end of storage, the highest concentrations of delphinidin, cyanidin, pelargonidin and malvidin were found in grapes coated with CH in combined with GG. The highest antioxidant capacity and the lowest polyphenol oxidase activity were related to samples treated with CH and GG complex. Also, the combination effects of CH and GG at 1.0% were the most efficient for soluble sugars and polyamines accumulation. The CH + GG complex had the best result on prohibiting grape fungal decay. The results showed a research increase of this complex that these are a strong potential strategy to produce coatings for improving the postharvest quality of fruits and could be considered as a good solution to preserve many components of them.
Collapse
|
27
|
Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01217-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|