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Yang X, Niu Y, Fan Y, Zheng T, Fan J. Green synthesis of Poria cocos polysaccharides-silver nanoparticles and their applications in food packaging. Int J Biol Macromol 2024; 269:131928. [PMID: 38688339 DOI: 10.1016/j.ijbiomac.2024.131928] [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: 01/12/2024] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/02/2024]
Abstract
To reduce pollution caused by traditional plastic packaging and preparation of silver nanoparticles (AgNPs), this work aims to develop biological macromolecular packaging films with green synthesized AgNPs. In this study, a novel P. cocos polysaccharide (PCP) with a unique monosaccharide composition was extracted from Poria cocos (Schw.) Wolf. Then, this polysaccharide containing 24.68 % rhamnose was used as a stabilizer for the green synthesis of PCP-AgNPs for the first time. PCP-AgNPs exhibited excellent antibacterial activity against P. aeruginosa, E. coli, and S. aureus, with the highest antibacterial activity against E. coli (inhibition zone diameter = 11.14 ± 0.79 mm). Subsequently, PCP-AgNPs/chitosan (CS) film was successfully prepared by incorporating PCP-AgNPs into the CS film solution. Several experiments demonstrated that the addition of this nanomaterial promoted the formation of noncovalent interactions between CS and PCP-AgNPs, resulting in a more regular and denser film. Compared to the CS film and control group, the PCP-AgNPs/CS film significantly maintained the quality indexes of strawberries. Therefore, this composite film successfully extended the shelf life of strawberries. Regarding safety, these packaging films were not cytotoxic toward RAW264.7 cells. In conclusion, the environmentally friendly PCP-AgNPs/CS film has the potential to replace some traditional food packaging materials.
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Affiliation(s)
- Xiaoqian Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Yun Niu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Yingrun Fan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Tingting Zheng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jiangping Fan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
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2
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Kulkarni A, Sharma D, Ermlich A, Manjure S, Narayan R, Bergholz TM. Antimicrobial Solid Starch-Iodine Complex via Reactive Extrusion and Its Application in PLA-PBAT Blown Films. Polymers (Basel) 2024; 16:1487. [PMID: 38891434 PMCID: PMC11175009 DOI: 10.3390/polym16111487] [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: 04/01/2024] [Revised: 05/17/2024] [Accepted: 05/21/2024] [Indexed: 06/21/2024] Open
Abstract
In this study, a solid masterbatch of starch-iodine complex with 6.7 wt.% iodine was prepared in pellet form using a ZSK-30 twin-screw extruder. Thermogravimetric (TGA) and isothermal TGA analysis of the pellets revealed that there was no significant loss of iodine due to sublimation during reactive extrusion. These solid pellets demonstrated antifungal properties when applied to strawberries via dip coating in an aqueous solution, extending their shelf life from two days to eight days, thereby reducing fungal growth and visual decay. Furthermore, the solid pellets displayed antibacterial activity against E. coli, as evidenced by the clear zone of inhibition observed in the Kirby-Bauer test. To enhance practical application, these pellets were further blended with PLA-PBAT film formulations at 10 and 18% by wt. to make blown films with effective iodine loadings of 0.7 and 1.3% by wt. These films showed superior antibacterial activity against E. coli compared with PLA control films and the commercial silver antimicrobial-containing films during direct inoculation tests as per ISO 22196. Tensile strength and elongation at break in machine direction (MD) for the starch-iodine-containing blown films were comparable to the control films in MD, but tensile strength was reduced to 37-40% in the transverse direction (TD). This was due to a non-uniform dispersion of the starch-iodine complex in the films, as confirmed by the visual and SEM analyses. Thus, this study illustrates the practical utility of the solid starch-iodine complex as a safe and efficient means of introducing iodine into an environment, mitigating the typical hazards associated with handling solid iodine.
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Affiliation(s)
- Apoorva Kulkarni
- Department of Chemical Engineering & Material Science, Michigan State University, East Lansing, MI 48824, USA;
- Saint Gobain Research North America, Northborough, MA 01532, USA
| | - Dimple Sharma
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
| | - Alexander Ermlich
- Northern Technologies International Corporation, Circle Pines, MN 55014, USA
| | - Shilpa Manjure
- Northern Technologies International Corporation, Circle Pines, MN 55014, USA
| | - Ramani Narayan
- Department of Chemical Engineering & Material Science, Michigan State University, East Lansing, MI 48824, USA;
| | - Teresa M. Bergholz
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
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3
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Torres-García JR, Leonardo-Elias A, Angoa-Pérez MV, Villar-Luna E, Arias-Martínez S, Oyoque-Salcedo G, Oregel-Zamudio E. Bacillus subtilis Edible Films for Strawberry Preservation: Antifungal Efficacy and Quality at Varied Temperatures. Foods 2024; 13:980. [PMID: 38611287 PMCID: PMC11011878 DOI: 10.3390/foods13070980] [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: 02/13/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Fungal infestations, particularly from Rhizopus stolonifer, pose significant post-harvest challenges for strawberries, compromising their shelf life and quality. Traditional preservation methods, including refrigeration, offer limited protection against such pathogens. This study introduces an innovative approach, utilizing edible films infused with Bacillus subtilis strains GOS 01 B-67748 and HFC 103, known for their antifungal properties. We demonstrate that these bioactive films not only inhibit fungal growth effectively but also enhance the preservation of strawberries at varying temperatures. The inclusion of Bacillus subtilis in edible films represents a significant advancement in extending the viability of strawberries, surpassing the efficacy of conventional methods. Our findings suggest a promising avenue for natural, safe food preservation techniques, aligning with current consumer preferences for additive-free products. This research contributes to the broader understanding of microbial-based food preservation strategies, offering potential applications across a range of perishable commodities.
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Affiliation(s)
- Jesús Rubén Torres-García
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
- Investigadores por México, Consejo Nacional de Humanidades, Ciencias y Tecnología (CONAHCYT), México City 03940, Mexico
| | - Arnulfo Leonardo-Elias
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
| | - María Valentina Angoa-Pérez
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
| | - Edgar Villar-Luna
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
| | - Sergio Arias-Martínez
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
| | - Guadalupe Oyoque-Salcedo
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
- Tecnológico Nacional de México, Instituto Tecnológico de Roque, Carretera Celaya—Juventino Rosas Km. 8, Celaya 38110, Guanajuato, Mexico
| | - Ernesto Oregel-Zamudio
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
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4
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Ahmad MI, Li Y, Pan J, Liu F, Dai H, Fu Y, Huang T, Farooq S, Zhang H. Collagen and gelatin: Structure, properties, and applications in food industry. Int J Biol Macromol 2024; 254:128037. [PMID: 37963506 DOI: 10.1016/j.ijbiomac.2023.128037] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 11/01/2023] [Accepted: 11/09/2023] [Indexed: 11/16/2023]
Abstract
Food-producing animals have the highest concentration of collagen in their extracellular matrix. Collagen and gelatin are widely used in food industry due to their specific structural, physicochemical, and biochemical properties, which enable them to improve health and nutritional value as well as to increase the stability, consistency, and elasticity of food products. This paper reviews the structural and functional properties including inherent self-assembly, gel forming, water-retaining, emulsifying, foaming, and thickening properties of collagen and gelatin. Then the colloid structures formed by collagen such as emulsions, films or coatings, and fibers are summarized. Finally, the potential applications of collagen and gelatin in muscle foods, dairy products, confectionary and dessert, and beverage products are also reviewed. The objective of this review is to provide the current market value, progress as well as applications of collagen and its derivatives in food industry.
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Affiliation(s)
- Muhammad Ijaz Ahmad
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Jinfeng Pan
- National Engineering Research Centre for Seafood, Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Centre for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology, Science Center for Future Foods, Jiangnan University, School of Food Science and Technology, International Joint Laboratory on Food Safety, Wuxi 214122, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
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5
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Chettri S, Sharma N, Mohite AM. Edible coatings and films for shelf-life extension of fruit and vegetables. BIOMATERIALS ADVANCES 2023; 154:213632. [PMID: 37742558 DOI: 10.1016/j.bioadv.2023.213632] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/02/2023] [Accepted: 09/18/2023] [Indexed: 09/26/2023]
Abstract
The execution of the edible coatings and films for food preservation; vegetables, fruits, meat, and dry fruits has been ladened in history. The study of literature portrays enough pieces of evidence dating back from centuries of coatings or films being utilized for the conservation of numerous fruits and vegetables to stretch their average shelf-life. The mechanism that remains operative in extending the shelf-life of fruits and vegetables beyond the normal shelf-life is the controlled entry and exit of moisture and gases. The non- biodegradable packaging which is also non-sustainable can be substituted with compostable and edible coatings and films made up of natural biopolymers. Therefore, keeping in mind the environment and consumer safety, a score of research has been going on from former decades for the development of edible coatings and films with efficient shelf life-extending qualities. The films composed of proteins exhibit a good mechanical strength while the polysaccharide composed films and coatings show efficient gas blocking qualities, however, both lack moisture shielding attributes. These shortcomings can be fixed by combining them with lipids and or some appropriate hydrocolloids. The edible coatings and films have been integrated with various food products; however, they haven't been completely successful in substitution of the total fraction of their non-edible counterparts. The implementation of edible coatings and films have shown to serve an immense value in extending the shelf-life of fruits and vegetables along with being a sustainable and eco-friendly approach for food packaging.
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Affiliation(s)
- Shristy Chettri
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Neha Sharma
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Ashish M Mohite
- Amity Institute of Food Technology, Amity University, Noida, U.P., India.
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6
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Zulim Leite AR, Reitz Cardoso FA, Correia Gardenal A, de Mello JCP, Medeiros Marques LL, Ferreira Geraldo Perdoncini MR. Control of fungal spoilage in strawberries using crude plant extracts against the fungus Botrytis cinerea. Nat Prod Res 2023; 37:3122-3135. [PMID: 36342829 DOI: 10.1080/14786419.2022.2142220] [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: 07/09/2022] [Revised: 10/21/2022] [Accepted: 10/24/2022] [Indexed: 11/09/2022]
Abstract
The study evaluated the conservation of strawberries treated with crude plant extracts (barbatimão, sibipiruna, guarana, and catuaba) against fungal deterioration and physicochemical characteristics. MIC of 0.125; 0.0156; 0.25 and 0.0312 g/mL were found for barbatimão, sibipiruna, guaraná and catuaba, respectively, against B. cinerea. Treated samples showed no fungal deterioration during 11 days. Analyzes of weight loss, soluble solids, titratable acidity, and pH variation were performed. Sibipiruna showed lower values of mass loss, and the greatest occurred for the catuaba extract. Barbatimão did not change soluble solids and stood out with catuaba in the color parameters L and a*. Small changes in pH were observed with time. Soluble solids maintained values between 6.47 oBrix and 9.90 oBrix for catuaba and sibipiruna extracts at zero and six days. Principal component analysis did not show a strong correlation between the variables. The extracts become alternatives for strawberry conservation, increasing conservation and maintaining physicochemical characteristics.
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Affiliation(s)
- Ana Rita Zulim Leite
- Department of Food Engineering and Chemical Engineering, Federal University of Technology (UTFPR)- Paraná, Curitiba, Brazil
| | - Flávia Aparecida Reitz Cardoso
- Post-Graduation Program in Technological Innovations (PPGIT), Federal University of Technology (UTFPR)- Paraná, Curitiba, Brazil
| | - Amanda Correia Gardenal
- Department of Food Engineering and Chemical Engineering, Federal University of Technology (UTFPR)- Paraná, Curitiba, Brazil
| | - João Carlos Palazzo de Mello
- Laboratory of Pharmaceutical Biology, Palafito, Department of Pharmacy, State University of Maringá - UEM, Maringá, Brazil
| | - Leila Larisa Medeiros Marques
- Department of Food Engineering and Chemical Engineering, Federal University of Technology (UTFPR)- Paraná, Curitiba, Brazil
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7
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Jiang LL, Wang JB, Wang WH, Lei B, Feng JT, Wu H, Ma ZQ. Effects of Three Essential Oil Fumigation Treatments on the Postharvest Control of Botrytis cinerea and Their Efficacy as Preservatives of Cherry Tomatoes. PLANT DISEASE 2023; 107:1874-1882. [PMID: 36480731 DOI: 10.1094/pdis-09-22-2134-re] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Cherry tomatoes (Solanum lycopersicum) are becoming increasingly popular due to their nutrition and delicious flavor. However, cherry tomatoes are highly perishable and susceptible to various pathogenic microorganisms after harvest, such as Botrytis cinerea. In the pretest experiment, we screened out three kinds of plant essential oils (EOs) (Torreya grandis oil, Eriobotrya japonica oil, and Citrus medica oil) that have strong fungicidal activity on B. cinerea from cherry tomatoes. To further evaluate the postharvest preservation application prospect of these three oils for cherry tomatoes, the oils were extracted from different parts of three plants by hydrodistillation, and their chemical constituents were analyzed by gas chromatography-mass spectrometry. The main representative components of T. grandis oil, E. japonica oil, and C. medica oil were δ-cadinene (11.76%), transnerolidol (9.70%), and 5,7-dimethoxycoumarin (23.22%), respectively. These three EOs effectively inhibited the mycelial growth of B. cinerea in vitro, with EC50 values of 81.672, 144.046, and 221.500 μl/liter, respectively. Compared with the blank control and other oil treatments, the T. grandis oil (at a concentration of 200 µl/liter) fumigation treatment was more effective at inhibiting the growth rate of the pathogen. In addition, the phenolic content and phenylalanine ammonia lyase, β-1,3-glucanase, chitinase, and peroxidase activities of tomatoes significantly increased on the seventh day due to the T. grandis oil treatment. The present study shows that these three oils with high extraction rates have preservation potential for cherry tomatoes. Among these three EOs, T. grandis oil can be used to further develop preservative products as a fumigant.
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Affiliation(s)
- Lin-Lin Jiang
- College of Plant Protection, Northwest A&F University, Yangling 712100, China
| | - Jing-Bo Wang
- College of Plant Protection, Northwest A&F University, Yangling 712100, China
| | - Wen-Hao Wang
- College of Plant Protection, Northwest A&F University, Yangling 712100, China
| | - Bin Lei
- Research at the Xinjiang Academy of Agricultural Sciences Biotechnology Institute of Nuclear Technology, Xinjiang 830091, China
| | - Jun-Tao Feng
- College of Plant Protection, Northwest A&F University, Yangling 712100, China
- Provincial Center for Bio-Pesticide Engineering, Yangling, Shaanxi Province 712100, China
| | - Hua Wu
- College of Plant Protection, Northwest A&F University, Yangling 712100, China
- Provincial Center for Bio-Pesticide Engineering, Yangling, Shaanxi Province 712100, China
| | - Zhi-Qing Ma
- College of Plant Protection, Northwest A&F University, Yangling 712100, China
- Provincial Center for Bio-Pesticide Engineering, Yangling, Shaanxi Province 712100, China
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8
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Selected Biopolymers' Processing and Their Applications: A Review. Polymers (Basel) 2023; 15:polym15030641. [PMID: 36771942 PMCID: PMC9919854 DOI: 10.3390/polym15030641] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/23/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023] Open
Abstract
Petroleum-based polymers are used in a multitude of products in the commercial world, but their high degree of contamination and non-biodegradability make them unattractive. The development and use of polymers derived from nature offer a solution to achieve an environmentally friendly and green alternative and reduce waste derived from plastics. This review focuses on showing an overview of the most widespread production methods for the main biopolymers. The parameters affecting the development of the technique, the most suitable biopolymers, and the main applications are included. The most studied biopolymers are those derived from polysaccharides and proteins. These biopolymers are subjected to production methods that improve their properties and modify their chemical structure. Process factors such as temperature, humidity, solvents used, or processing time must be considered. Among the most studied production techniques are solvent casting, coating, electrospinning, 3D printing, compression molding, and graft copolymerization. After undergoing these production techniques, biopolymers are applied in many fields such as biomedicine, pharmaceuticals, food packaging, scaffold engineering, and others.
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Laein SS, Khanzadi S, Hashemi M, Gheybi F, Azizzadeh M. Peppermint essential oil-loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage. J Food Sci 2022; 87:2920-2931. [PMID: 35703572 DOI: 10.1111/1750-3841.16221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 04/13/2022] [Accepted: 05/17/2022] [Indexed: 01/02/2023]
Abstract
The present study was conducted to determine the characterization and antibacterial activity of peppermint essential oil-loaded solid lipid nanoparticle (PEO-SLN) and its impact on the quality of trout fillet stored at 4 ± 1°C for 12 days. The SLNs were prepared through a bath sonication technique. PEO-SLNs contained 0.2% (w/v) PEO in 2% of lipid phase glycerol monostearate (GMS) and tween 80 (1% w/v) used as a surfactant in the aqueous phase. The characterization parameter of PEO-SLN was evaluated, and the antibacterial activity of PEO-SLNs was conducted under in vitro conditions. Trout samples were analyzed for inoculated Pseudomonas aeruginosa, Listeria monocytogenes, and Escherichia coli O157:H7 during refrigerated storage. The mean particle size of PEO-SLNs was 154.83 ± 1.21 nm with a polydispersity index (PDI) of 0.35 ± 0.01 and zeta potential was about -24.16 ± 0.51 mV. The results indicated that PEO-SLN had higher antibacterial activity than the free form of PEO and also when used in combination with gelatin coating (gel + PEO-SLN) had a significant effect on preventing microbial growth in trout fillets (p < 0.05). The most decreasing rate of P. aeruginosa (1.92 log CFU/g), E. coli O157:H7 (0.71 log CFU/g), and L. monocytogenes count (1.69 log CFU/g) was seen in gel + PEO-SLN. These findings illustrated that PEO-SLNs could potentially be utilized in the food industry to increase the shelf life of fish fillets.
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Affiliation(s)
- Sara Safaeian Laein
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Saeid Khanzadi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.,Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Fatemeh Gheybi
- Department of Medical Biotechnology and Nanotechnology, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohammad Azizzadeh
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
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Nandhini Suresh S, Puspharaj C, Natarajan A, Subramani R. Gum acacia/Pectin/Pullulan based edible film for food packaging application to improve the shelf life of Ivy gourd. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15909] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Siva Nandhini Suresh
- Department of Chemistry PSGR Krishnammal College for Women Coimbatore Tamil Nadu India
| | - Charumathi Puspharaj
- Department of Zoology PSGR Krishnammal College for Women Coimbatore Tamil Nadu India
| | - Arunadevi Natarajan
- Department of Chemistry PSGR Krishnammal College for Women Coimbatore Tamil Nadu India
| | - Ramesh Subramani
- Department of Food Processing Technology and Management PSGR Krishnammal College for Women Coimbatore Tamil Nadu India
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Edible Polymers and Secondary Bioactive Compounds for Food Packaging Applications: Antimicrobial, Mechanical, and Gas Barrier Properties. Polymers (Basel) 2022; 14:polym14122395. [PMID: 35745971 PMCID: PMC9229000 DOI: 10.3390/polym14122395] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/07/2022] [Accepted: 06/10/2022] [Indexed: 02/06/2023] Open
Abstract
Edible polymers such as polysaccharides, proteins, and lipids are biodegradable and biocompatible materials applied as a thin layer to the surface of food or inside the package. They enhance food quality by prolonging its shelf-life and avoiding the deterioration phenomena caused by oxidation, humidity, and microbial activity. In order to improve the biopolymer performance, antimicrobial agents and plasticizers are also included in the formulation of the main compounds utilized for edible coating packages. Secondary natural compounds (SC) are molecules not essential for growth produced by some plants, fungi, and microorganisms. SC derived from plants and fungi have attracted much attention in the food packaging industry because of their natural antimicrobial and antioxidant activities and their effect on the biofilm’s mechanical properties. The antimicrobial and antioxidant activities inhibit pathogenic microorganism growth and protect food from oxidation. Furthermore, based on the biopolymer and SC used in the formulation, their specific mass ratio, the peculiar physical interaction occurring between their functional groups, and the experimental procedure adopted for edible coating preparation, the final properties as mechanical resistance and gas barrier properties can be opportunely modulated. This review summarizes the investigations on the antimicrobial, mechanical, and barrier properties of the secondary natural compounds employed in edible biopolymer-based systems used for food packaging materials.
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12
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Blancas-Benitez FJ, Montaño-Leyva B, Aguirre-Güitrón L, Moreno-Hernández CL, Fonseca-Cantabrana A, Romero-Islas LDC, González-Estrada RR. Impact of edible coatings on quality of fruits: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109063] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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13
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Yalçın Melikoğlu A, Hayatioğlu N, Hendekçi MC, Tekin İ, Ersus S. Development and Characterization of Edible Films Based on Carboxymethyl Cellulose Enriched with Pomegranate Seed Oil and the Coating of Strawberries. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | | | | | - İdil Tekin
- Ege University Food Engineering Department, 35100 Izmir Turkey
| | - Seda Ersus
- Ege University Food Engineering Department, 35100 Izmir Turkey
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Luo Q, Hossen MA, Zeng Y, Dai J, Li S, Qin W, Liu Y. Gelatin-based composite films and their application in food packaging: A review. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110762] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Abstract
Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.
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Muñoz-Almagro N, Herrero-Herranz M, Guri S, Corzo N, Montilla A, Villamiel M. Application of sunflower pectin gels with low glycemic index in the coating of fresh strawberries stored in modified atmospheres. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5775-5783. [PMID: 33788966 DOI: 10.1002/jsfa.11226] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 03/01/2021] [Accepted: 03/31/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND This study reports the use of low glycemic sunflower pectin gel, elaborated with calcium and without or with sweeteners (sucrose, stevia and saccharin) as an edible coating and its possible combination with two modified atmosphere packaging (MAP), in order to extend shelf life, maintaining the quality, of strawberries during the storage at 4 °C. RESULTS This pectin coating, formed with only calcium and/or stevia or saccharin, extended the shelf life of strawberries with respect to uncoating fruits, up to 12 days, keeping the microbial load constant, the firmness and less weight loss. With the same edible coatings, the shelf life of strawberries was extended up to 23 days when they were combined with MAP [10% carbon dioxide (CO2 ), 85% nitrogen (N2 ) and 5% oxygen (O2 )], maintaining the quality of strawberries, while the other MAP, with a higher CO2 concentration (20% CO2 , 75% N2 and 5% O2 ), had no effect. CONCLUSIONS These results highlight the suitability of the combination of edible pectin coating combined with MAP to obtain an important shelf life extension, maintaining the good quality of the fruit. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Group of Chemistry and Functionality of Carbohydrates and Derivates, Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - María Herrero-Herranz
- Group of Chemistry and Functionality of Carbohydrates and Derivates, Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - Sonia Guri
- MATGAS Research Center, Barcelona, Spain
| | - Nieves Corzo
- Group of Chemistry and Functionality of Carbohydrates and Derivates, Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - Antonia Montilla
- Group of Chemistry and Functionality of Carbohydrates and Derivates, Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - Mar Villamiel
- Group of Chemistry and Functionality of Carbohydrates and Derivates, Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
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17
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Panahirad S, Naghshiband-Hassani R, Bergin S, Katam R, Mahna N. Improvement of Postharvest Quality of Plum ( Prunus domestica L.) Using Polysaccharide-Based Edible Coatings. PLANTS 2020; 9:plants9091148. [PMID: 32899661 PMCID: PMC7570146 DOI: 10.3390/plants9091148] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 08/31/2020] [Accepted: 09/01/2020] [Indexed: 11/16/2022]
Abstract
Polysaccharide-based edible coatings are served as an attractive preservation method for postharvest maintenance of most fruits. The current study examined the effect of carboxymethylcellulose (CMC)- and pectin (Pec)-based edible coatings on titratable acidity (TA), firmness; vitamin C (vit C); total soluble solids (TSS); pH; total phenolics; anthocyanin and flavonoid contents; total antioxidant capacity (based on 1,1-Diphenyl-2-picryl-hydrazyl hydrate (DPPH)); the activities of peroxidase (POD), polyphenol oxidase (PPO) and polygalacturonase (PG) enzymes; and weight loss during cold storage. The results showed that each coating and their combinations caused positive effects in all measured parameters except weight loss. The applied coatings preserved firmness and improved total phenols, anthocyanin and flavonoid contents, antioxidant capacity and POD activity. In addition, TSS decreased and pH values remained more or less stable with the coating application. The coatings delayed TA and vitamin C loss, and decreased enzymatic activities such as PPO and PG. It could be stated that CMC at 1% and Pec at 1.5% separately demonstrated the best results for most of the measured parameters; and 0.5% Pec + 1.5% CMC could be considered as the best combination. In conclusion, application of CMC, Pec, or their combinations would be considered as an interesting approach to improve postharvest quality characteristics of plum fruit.
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Affiliation(s)
- Sima Panahirad
- Department of Horticultural Sciences, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran; (S.P.); (R.N.-H.)
| | - Rahim Naghshiband-Hassani
- Department of Horticultural Sciences, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran; (S.P.); (R.N.-H.)
| | - Sara Bergin
- Department of Biological Sciences, Florida A&M University, Tallahassee, FL 32307, USA;
| | - Ramesh Katam
- Department of Biological Sciences, Florida A&M University, Tallahassee, FL 32307, USA;
- Correspondence: (R.K.); (N.M.); Tel.: +98-41-3339-2027 (N.M.)
| | - Nasser Mahna
- Department of Horticultural Sciences, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran; (S.P.); (R.N.-H.)
- Correspondence: (R.K.); (N.M.); Tel.: +98-41-3339-2027 (N.M.)
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18
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Suhag R, Kumar N, Petkoska AT, Upadhyay A. Film formation and deposition methods of edible coating on food products: A review. Food Res Int 2020; 136:109582. [PMID: 32846613 DOI: 10.1016/j.foodres.2020.109582] [Citation(s) in RCA: 165] [Impact Index Per Article: 41.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 12/13/2022]
Abstract
The greatest challenge encountered by the food manufacturer is the loss of quality of food products during storage, which eventually adds to the waste. Edible packaging is known as a potential alternative to protecting food quality and improving shelf life by delaying microbial spoilage and providing moisture and gas barrier properties. Developments in edible packaging and technology have shown promising results in enhancing the shelf life of food products. In 2016, the edible packaging market was valued at $697 million and by 2023 is expected to hit $1097 million growing at a compound annual growth rate (CGAR) of 6.81% from 2017 to 2023 at global level. In global edible packaging markets specific industries including MonoSol LLC, Tate & Lyle Plc, WikiCell Designs Inc., JRF Technology LLC, Safetraces, Inc., BluWrap, Skipping Rocks Lab, Tipa Corp., Watson Inc., and Devro plc have played a key role. Edible packaging can be applied in two forms: (i) edible coating applied directly on the food product or (ii) preformed film wrapped around the food product. The aim of this study is to review different methods of film formation and edible coating depositions. Edible films can be produced using two methods, wet (casting) and dry (extrusion) processes; and methods such as dipping, spraying, fluidized-bed, and panning are used for deposition of edible coatings on the surface of food product. Casting and dipping methods for film formation and coating deposition, respectively, are easy to use and are preferred methods on a lab scale; whereas extrusion and spraying are preferred methods for film formation and coating deposition, respectively, on a commercial scale. This work can help researchers and industries to select an efficient and cost-effective method for the development of edible film/coating for specific application. Further study and evaluation of practical applications of methods of edible packaging should be carried out within the main purpose of keeping food safe with acceptable quality for extended period of time.
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Affiliation(s)
- Rajat Suhag
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India
| | - Nishant Kumar
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India.
| | - Anka Trajkovska Petkoska
- St. Kliment Ohridski University - Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov, 4000 Veles, The Former Yugolav Republic of Macedonia, Macedonia
| | - Ashutosh Upadhyay
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India
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Chitosan nanoemulsions as advanced edible coatings for fruits and vegetables: Composition, fabrication and developments in last decade. Int J Biol Macromol 2020; 152:154-170. [DOI: 10.1016/j.ijbiomac.2020.02.276] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/23/2020] [Accepted: 02/24/2020] [Indexed: 11/19/2022]
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20
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Mehmood Z, Sadiq MB, Khan MR. Gelatin nanocomposite films incorporated with magnetic iron oxide nanoparticles for shelf life extension of grapes. J Food Saf 2020. [DOI: 10.1111/jfs.12814] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Zaffar Mehmood
- School of Life SciencesForman Christian College (A Chartered University) Lahore Pakistan
| | - Muhammad Bilal Sadiq
- School of Life SciencesForman Christian College (A Chartered University) Lahore Pakistan
| | - Muhammad Rehan Khan
- School of Life SciencesForman Christian College (A Chartered University) Lahore Pakistan
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21
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Aitboulahsen M, El Galiou O, Laglaoui A, Bakkali M, Hassani Zerrouk M. Effect of plasticizer type and essential oils on mechanical, physicochemical, and antimicrobial characteristics of gelatin, starch, and pectin‐based films. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14480] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohamed Aitboulahsen
- Department of Biology Polydisciplinary Faculty of Larache Abdelmalek Essaâdi University Larache Morocco
| | - Ouiam El Galiou
- Department of Biology Faculty of Science and Technology Abdelmalek Essaâdi University Tangier Morocco
| | - Amin Laglaoui
- Department of Biology Faculty of Science and Technology Abdelmalek Essaâdi University Tangier Morocco
| | - Mohammed Bakkali
- Department of Biology Faculty of Science and Technology Abdelmalek Essaâdi University Tangier Morocco
| | - Mounir Hassani Zerrouk
- Department of Biology Polydisciplinary Faculty of Larache Abdelmalek Essaâdi University Larache Morocco
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22
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The Efficiency of Deoxynivalenol Degradation by Essential Oils under In Vitro Conditions. Foods 2019; 8:foods8090403. [PMID: 31514336 PMCID: PMC6769570 DOI: 10.3390/foods8090403] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 09/02/2019] [Accepted: 09/06/2019] [Indexed: 11/25/2022] Open
Abstract
Essential oils (EOs) are complex natural products of plant origin and exhibit different desirable, e.g., antimicrobial properties. Their growth inhibition effect on the pathogenic fungi of the genus, Fusarium, which forms deoxynivalenol (DON), has been documented. DON is the most common contaminant of grains and their products, causing strong emetic effects after their consumption. The aim of the study was to investigate the ability of selected EOs to degrade DON under in vitro conditions, using various incubation terms. The impact of a different temperature, pH, incubation time, mycotoxin, and essential oil concentration was tested. The results indicate that the kind of EO influences the effectiveness of mycotoxin level reduction, and the most effective EOs were palmarosa and lemon oils. A higher reduction of DON content by EOs was achieved after 24 h of the experiment (up to 72%), at a pH range between 3 and 6 and a temperature of 20 °C. Moreover, the effect of various doses of white and pink grapefruit and palmarosa EOs (100 and 200 μL/mL) on toxin level reduction was observed. The experiment confirmed that the selected EOs may be effective in DON reduction, as previously documented in experiments with zearalenone.
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The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits. AGRONOMY-BASEL 2018. [DOI: 10.3390/agronomy8110248] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The Myrtillocactus geometrizans (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologies that prolong the shelf life of the fruits is still insufficient. The objective of the present research was to evaluate the effect of a gelatin coating incorporating 0%, 1%, or 3% tomato oily extract (TOE), compared to a control (without coating), on the physicochemical and antioxidant properties of garambullo fruits stored for 15 days at 5 °C. The gelatin coatings with TOE significantly (p ≤ 0.05) delayed changes in weight loss, brix degrees, titratable acidity and pH, compared to the control during storage. Fruits coated with TOE-gelatin had a higher content of betalains, ascorbic acid, total phenols, and flavonoids. The results showed that a higher concentration of phytochemicals increased antioxidant activity in vitro; the maximum values found for Trolox equivalents per kg of fresh weight were 10.46 and 17.65 mM for the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and Trolox Equivalent Antioxidant Capacity Method (TEAC) tests, respectively. The gelatin coating with TOE-3% (COTE-3%) reduced water loss by 1.66 times, compared to the control. In addition, the fruits covered with COTE-3% showed the highest concentration of bioactive compounds during storage.
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