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Al Zahrani NA, Gad MM, Fikry AM, Ezzat Ahmed A, El-Tarabily KA, Elakkad HA, Eid Elesawi I. Efficacy of chitosan nanoparticles and wax coatings on maintaining post-harvest quality of " Murcott" mandarins. Saudi J Biol Sci 2024; 31:103894. [PMID: 38205263 PMCID: PMC10776418 DOI: 10.1016/j.sjbs.2023.103894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 11/20/2023] [Accepted: 12/01/2023] [Indexed: 01/12/2024] Open
Abstract
Because of its high degree of biodegradability, chitosan is widely used as a component in food packaging. However, its poor physical properties, such as permeability, limit its applicability. Consequently, applying nano chitosan is regarded as the most effective solution to this issue. In the current study, we studied the effect of using different materials in the coating process on the quality of "Murcott" mandarin during cold storage. We used different concentrations of nano chitosan (50 and 100 ppm) without wax and 100 ppm nano chitosan with wax. We investigated the impact of these compounds on the chemical composition and quality of fruits. The most successful treatment for preventing weight loss from discarded fresh fruit was a combination of wax and 100 ppm nano chitosan. This combination also prevented the deterioration of vitamin C, maintained the fruit pulp, and preserved the fruit's superior taste during cold storage and shelf life. It also maintains a better total soluble solids and total acidity level than other treatments. In addition, the activity of antioxidant enzymes and the total number of antioxidants indicates no degradation of plant tissues compared to those not coated with nano chitosan. It also reduces the microbial load on the coated fruits. Consequently, this coating combination could suggest prolonging post-harvest life and increasing the marketing period of mandarin fruits.
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Affiliation(s)
- Nourah A. Al Zahrani
- Chemistry Department, Faculty of Science, University of Jeddah, Jeddah 21959, Saudi Arabia
| | - Mohamed M. Gad
- Horticulture Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Ahmed M. Fikry
- Horticulture Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Ahmed Ezzat Ahmed
- Department of Biology, College of Science, King Khalid University, Abha 61413, Saudi Arabia
| | - Khaled A. El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Hend A. Elakkad
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Ibrahim Eid Elesawi
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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De Bruno A, Gattuso A, Ritorto D, Piscopo A, Poiana M. Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries. Foods 2023; 12:foods12030488. [PMID: 36766017 PMCID: PMC9914418 DOI: 10.3390/foods12030488] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit's availability and shelf life while preserving its qualitative characteristics. In particular, the application of edible coatings enriched with a natural antioxidant to strawberries was evaluated for their physicochemical, microbial, and structural properties, during a storage period (up to 14 days) at refrigerated temperature. The experimental plan provided the formulation for edible coatings enriched with different concentrations of a natural antioxidant extract obtained from bergamot (Citrus bergamia Risso) pomace (1, 2.5, and 5%), bergamot essential oil (0.1% v/v and 0.2% v/v), and a synthetic antioxidant, butylated hydroxytoluene (BHT, 100 ppm). Moreover, a control test with untreated strawberries was considered. The enriched gum Arabic coatings provided good results related to the preservation of the qualitative parameters of the strawberries. The samples coated with the antioxidant extract (2.5%, sample D) and bergamot essential oil (0.1%, sample F) showed the best maintenance of the qualitative parameters after 14 days, showing lower decay rates (36% D and 27% F), good acceptability by consumers (between 5 and 6), and good retention of ascorbic acid (>30 mg 100 g-1).
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Affiliation(s)
- Alessandra De Bruno
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Antonio Gattuso
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
- Experimental Station for the Industry of the Essential Oils and Citrus Products SSEA, 89127 Reggio Calabria, Italy
| | - Davide Ritorto
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Marco Poiana
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
- Correspondence: ; Tel.: +39-0965-1694367
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Alshallash KS, Sharaf M, Abdel-Aziz HF, Arif M, Hamdy AE, Khalifa SM, Hassan MF, Abou ghazala MM, Bondok A, Ibrahim MTS, Alharbi K, Elkelish A. Postharvest physiology and biochemistry of Valencia orange after coatings with chitosan nanoparticles as edible for green mold protection under room storage conditions. FRONTIERS IN PLANT SCIENCE 2022; 13:1034535. [PMID: 36523617 PMCID: PMC9745901 DOI: 10.3389/fpls.2022.1034535] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Accepted: 10/24/2022] [Indexed: 06/17/2023]
Abstract
Because of their unique features, nanomaterials have been proposed and have gained acceptance in postharvest applications in fruit. Increasing the storage life and improving the quality of Valencia oranges was investigated using nano-chitosan. A chitosan nanoparticle was prepared by using high-energy ball milling. Chitosan nanoparticles were characterized by Dynamic light scattering, FTIR spectroscopy and Surface morphology by transmission electron microscopy. Fully mature Valencia oranges were harvested and then coated with one of these concentrations (0.2, 0.4, and 0.8% nano-chitosan) and control. The fruits were stored under room storage conditions for 75 days. The quality parameters (fruit weight losses, fruit decay percentage, fruit firmness, total acidity, total soluble solids percentage and T.S.S./acid ratio, ascorbic acid content) were taken in biweekly intervals after 0, 15, 30, 45, 60, and 75 days. Beside the in vitro testing of antifungal activity of chitosan nanoparticles. According to the findings of the two succeeding seasons, the nano-chitosan 0.8% treatment showed the best effects and had the lowest rate of fruit weight loss, fruit deterioration, and T.S.S./acid ratio in comparison to the other treatments in both seasons. Furthermore, the 0.8% nano-chitosan reveled the highest levels of fruit hardness and fruit pulp firmness. Fruit weight loss, fruit deterioration, TSS, and TSS/acid ratio, as well as other metrics, were steadily elevated prior to the storage time. The best results were obtained when Valencia oranges fruits were treated with 0.8% nano-chitosan for 75 days at room temperature.
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Affiliation(s)
- Khalid S. Alshallash
- College of Science and Humanities - Huraymila, Imam Mohammed Ibn Saud Islamic University (IMSIU), Riyadh, Saudi Arabia
| | - Mohamed Sharaf
- Department of Biochemistry, Faculty of Agriculture, AL-Azhar University, Nasr City, Cairo, Egypt
- Department of Biochemistry and Molecular Biology, College of Marine Life Sciences, Ocean University of China, Qingdao, China
| | - Hosny F. Abdel-Aziz
- Department of Horticulture, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
| | - Muhammad Arif
- Department of Biochemistry and Molecular Biology, College of Marine Life Sciences, Ocean University of China, Qingdao, China
| | - Ashraf E. Hamdy
- Department of Horticulture, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
| | - Sobhy M. Khalifa
- Department of Horticulture, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
| | - Mohamed F. Hassan
- Department of Agriculture Botany, Faculty of Agriculture, Al‐Azhar University, Nasr City, Cairo, Egypt
| | - Mostafa M. Abou ghazala
- Department of Agriculture Botany, Faculty of Agriculture, Al‐Azhar University, Nasr City, Cairo, Egypt
| | - Ahmed Bondok
- Department of Plant Pathology, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
| | - Mariam T. S. Ibrahim
- Department of Biochemistry, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
| | - Khadiga Alharbi
- Department of Biology, College of science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Amr Elkelish
- Botany Department, Faculty of Science, Suez Canal University Ismailia, Ismailia, Egypt
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Puscaselu RG, Lobiuc A, Gutt G. The Future Packaging of the Food Industry: The Development and Characterization of Innovative Biobased Materials with Essential Oils Added. Gels 2022; 8:gels8080505. [PMID: 36005106 PMCID: PMC9407569 DOI: 10.3390/gels8080505] [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: 07/24/2022] [Revised: 08/11/2022] [Accepted: 08/12/2022] [Indexed: 11/16/2022] Open
Abstract
The need to replace conventional, usually single-use, packaging materials, so important for the future of resources and of the environment, has propelled research towards the development of packaging-based on biopolymers, fully biodegradable and even edible. The current study furthers the research on development of such films and tests the modification of the properties of the previously developed biopolymeric material, by adding 10, respectively 20% w/v essential oils of lemon, grapefruit, orange, cinnamon, clove, mint, ginger, eucalypt, and chamomile. Films with a thickness between 53 and 102 µm were obtained, with a roughness ranging between 147 and 366 nm. Most films had a water activity index significantly below what is required for microorganism growth, as low as 0.27, while all essential oils induced microbial growth reduction or 100% inhibition. Tested for the evaluation of physical, optical, microbiological or solubility properties, all the films with the addition of essential oil in the composition showed improved properties compared to the control sample.
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Affiliation(s)
| | - Andrei Lobiuc
- Faculty of Medicine and Biological Sciences, Stefan Cel Mare University of Suceava, 720229 Suceava, Romania
- Correspondence:
| | - Gheorghe Gutt
- Faculty of Food Engineering, Stefan Cel Mare University of Suceava, 720229 Suceava, Romania
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