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Guan Y, Lu S, Sun Y, Zhang R, Lu X, Pang L, Wang L. Effect of Tea Tree Essential Oil on the Quality, Antioxidant Activity, and Microbiological Safety of Lightly Processed Lily ( Lilium brownii var. viridulum) during Storage. Foods 2024; 13:2106. [PMID: 38998612 PMCID: PMC11241024 DOI: 10.3390/foods13132106] [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: 05/25/2024] [Revised: 06/14/2024] [Accepted: 06/19/2024] [Indexed: 07/14/2024] Open
Abstract
The Lanzhou lily is a regionally distinctive vegetable; the emergence of lightly processed lilies has addressed the inconvenience of consuming fresh lilies. However, the cleaning and impurity removal during the processing of lightly processed lily may strip off its original protective barrier and affect the edible quality. As one of the preservation methods, tea tree essential oil (TTEO) has the characteristics of being green, safe, and efficient preservative properties. This study focused on investigating the effects of different concentrations (25 μL/L, 50 μL/L, and 100 μL/L) of TTEO on the quality and microbiological safety of lightly processed lily. The results showed that compared with the control, appropriate concentrations of TTEO treatment could delay weight loss, improve appearance, firmness, and sensory quality, and maintain microbiological safety with the best effect observed at 50 μL/L. Meanwhile, TTEO treatment induced phenylalanine ammonia-lyase activity, thereby increasing the total phenolic content. Furthermore, TTEO enhanced the superoxide dismutase (SOD) and ascorbate peroxidase (APX) activity, which reduced O2-· production rate and H2O2 content. TTEO inhibited lipoxygenase (LOX) activity, reducing the relative conductivity and malondialdehyde content, thereby delaying lipid peroxidation and quality deterioration. This indicates that TTEO could enhance antioxidant capacity by regulating reactive oxygen species (ROS) metabolism and delay the quality deterioration of lightly processed lily by inhibiting lipid peroxidation.
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Affiliation(s)
- Yuge Guan
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Sainan Lu
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Yan Sun
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Rentao Zhang
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Xinghua Lu
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Linjiang Pang
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Lei Wang
- Stoddart Institute of Molecular Science, Department of Chemistry, Zhejiang University, Hangzhou 310027, China
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2
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Peng H, Simko I. Extending lettuce shelf life through integrated technologies. Curr Opin Biotechnol 2023; 81:102951. [PMID: 37182322 DOI: 10.1016/j.copbio.2023.102951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 04/16/2023] [Accepted: 04/17/2023] [Indexed: 05/16/2023]
Abstract
Lettuce, a leafy vegetable used in cuisines worldwide, is a highly perishable product sensitive to postharvest losses caused by biotic and abiotic factors. The existing technologies and approaches used during plant cultivation, harvest, processing, transportation, and storage can limit the postharvest issues, but further improvements are needed to meet a growing demand for excellent product appearance, combined with superb quality, biosafety, and low economic and environmental cost. This review summarizes our current understanding of lettuce postharvest physiology and genetics with focus on enzymatic discoloration of wounded surfaces and rapid tissue deterioration. Discussed are existing and emerging integrated technologies and approaches that can facilitate achieving outstanding postharvest quality of lettuce products.
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Affiliation(s)
- Hui Peng
- Everglades Research and Education Center - Horticultural Sciences Department, University of Florida, Belle Glade, FL 95616, USA
| | - Ivan Simko
- U.S. Department of Agriculture, Agricultural Research Service, Crop Improvement and Protection Research Unit, Salinas, CA 93905, USA.
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3
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Tian B, Liu J, Yang W, Wan JB. Biopolymer Food Packaging Films Incorporated with Essential Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1325-1347. [PMID: 36628408 DOI: 10.1021/acs.jafc.2c07409] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Petroleum-based packaging materials are typically nonbiodegradable, which leads to significant adverse environmental and health issues. Therefore, developing novel efficient, biodegradable, and nontoxic food packaging film materials has attracted increasing attention from researchers. Due to significant research and advanced technology, synthetic additives in packaging materials are progressively replaced with natural substances such as essential oils (EOs). EOs demonstrate favorable antioxidant and antibacterial properties, which would be an economical and effective alternative to synthetic additives. This review summarized the possible antioxidant and antimicrobial mechanisms of various EOs. We analyzed the properties and performance of food packaging films based on various biopolymers incorporated with EOs. The progress in intelligent packaging materials has been discussed as a prospect of food packaging materials. Finally, the current challenges regarding the practical application of EOs-containing biopolymer films in food packaging and areas of future research have been summarized.
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Affiliation(s)
- Bingren Tian
- Institute of Medical Sciences, General Hospital of Ningxia Medical University, Yinchuan 750004, Ningxia, China
- Key Laboratory of Ningxia Stem Cell and Regenerative Medicine, General Hospital of Ningxia Medical University, Yinchuan 750004, Ningxia, China
| | - Jiayue Liu
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Avenida da Universidade, Taipa, Macau 999078, Macau SAR, China
| | - Wanzhexi Yang
- Department of Physiology, Pharmacology and Neuroscience, University College London, London WC1E 6BT, United Kingdom
| | - Jian-Bo Wan
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Avenida da Universidade, Taipa, Macau 999078, Macau SAR, China
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4
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Malaka MJ, Araya NA, Soundy P, du Plooy CP, Araya HT, Jansen Van Rensburg WS, Watkinson E, Levember E, Wadiwala E, Amoo SO. Biomass, Essential Oil Yield, and Composition of Marjoram as Influenced by Interactions of Different Agronomic Practices under Controlled Conditions. PLANTS (BASEL, SWITZERLAND) 2022; 12:173. [PMID: 36616302 PMCID: PMC9824495 DOI: 10.3390/plants12010173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/25/2022] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
Origanum marjorana L. has been valued for centuries for its flavoring attributes and therapeutic properties. The growing demand for its various applications necessitates optimizing agronomic practices for its production. A glasshouse pot trial was conducted to identify optimum agronomic practices for increased herbage and oil yield, as well as oil quality. The effects of varying air temperature regimes (low, medium, and high levels), irrigation (low, medium, and high levels), nitrogen fertilizer application (N = 100, 150, and 200 kg/ha), and soil type (sandy loam, sandy clay loam, and loamy sand) on the productivity of marjoram plants were investigated. The results showed an increase in plant growth and herbage yield as well as chlorophyll content under conditions of high air temperature, low irrigation, and moderate to high nitrogen level applied to sandy loam soil, with an increase in oil yield with loamy sand soil. The major compounds observed in marjoram essential oil were terpinene-4-ol (22.63-36.72%) and (Z)-β-terpineol (6.85-16.60%), in which terpinene-4-ol was not found to be within the International Organization for Standardization (ISO) limits of acceptability while (Z)-β- terpineol had no reference limits available. A promising performance of marjoram cultivation under high regimes of air temperature (16.7 to 36.6 °C), nitrogen fertilization (200 kg ha-1 N), and low irrigation (up to 60% soil water depletion from field capacity) on sandy loam soils was demonstrated for improved crop productivity.
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Affiliation(s)
- Mantwampe Johleen Malaka
- Agricultural Research Council-Vegetable, Industrial and Medicinal Plants, Private Bag X293, Pretoria 0001, South Africa
- Department of Crop Sciences, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa
| | - Nadia Alcina Araya
- Agricultural Research Council-Vegetable, Industrial and Medicinal Plants, Private Bag X293, Pretoria 0001, South Africa
| | - Puffy Soundy
- Department of Crop Sciences, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa
| | - Christian Phillipus du Plooy
- Agricultural Research Council-Vegetable, Industrial and Medicinal Plants, Private Bag X293, Pretoria 0001, South Africa
| | - Hintsa Tesfamicael Araya
- Agricultural Research Council-Vegetable, Industrial and Medicinal Plants, Private Bag X293, Pretoria 0001, South Africa
| | | | - Eric Watkinson
- Department of Science and Innovation, Private Bag X894, Pretoria 0001, South Africa
| | - Ellis Levember
- South African Essential Oils Business Incubator, 19 Mountain Street, Derdepoort 0186, Pretoria, South Africa
| | - Ebrahim Wadiwala
- Council for Scientific and Industrial Research, P.O. Box 395, Meiring Naude Road, Brummeria, Pretoria 0001, South Africa
| | - Stephen Oluwaseun Amoo
- Agricultural Research Council-Vegetable, Industrial and Medicinal Plants, Private Bag X293, Pretoria 0001, South Africa
- Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
- Indigenous Knowledge Systems Centre, Faculty of Natural and Agricultural Sciences, North-West University, Private Bag X2046, Mmabatho 2790, South Africa
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Vukic MD, Vukovic NL, Obradovic AD, Galovičová L, Čmiková N, Kačániová M, Matic MM. Chemical Composition and Biological Activity of Tanacetum balsamita Essential Oils Obtained from Different Plant Organs. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11243474. [PMID: 36559586 PMCID: PMC9783112 DOI: 10.3390/plants11243474] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/02/2022] [Accepted: 12/03/2022] [Indexed: 05/25/2023]
Abstract
The aim of this study is to evaluate the chemical composition of Tanacetum balsamita L. essential oils (EOs) obtained from different plant organs, flowers (FEO), leaves (LEO), and stems (SEO), as well as to assess their biological properties. The results obtained by using GC and GC/MS analysis indicate that this plant belongs to the carvone chemotype. Moreover, we examined the oil's antimicrobial and antitumor potential. Antimicrobial effects were determined using minimum inhibitory concentrations assay and the vapor phase method. Obtained results indicate better antimicrobial activity of investigated EO samples compared to the commercially available antibiotics. On the treatment with FEO, Y. enterocolitica and H. influenzae showed high sensitivity, while treatment with LEO and SEO showed the highest effects against S. aureus. The vapor phase method, as an in situ antibacterial analysis, was performed using LEO. Obtained results showed that this EO has significant activity toward S. pneumoniae in the apple and carrot models, L. monocytogenes in the pear model, and Y. enterocolitica in the white radish model. The potential antitumor mechanisms of FEO, LEO, and SEO were determined by the means of cell viability, redox potential, and migratory capacity in the MDA-MB-231 and MDA-MB-468 cell lines. The results show that these EOs exert antiviability potential in a time- and dose-dependent manner. Moreover, treatments with these EOs decreased the levels of superoxide anion radical and increased the levels of nitric oxide in both tested cell lines. The results regarding total and reduced glutathione revealed, overall, an increase in the levels of total glutathione and a decrease in the levels of reduced glutathione, indicating strong antioxidative potential in tested cancer cells in response to the prooxidative effects of the tested EOs. The tested EOs also exerted a drop in migratory capacity, which indicates that they can be potentially used as chemotherapeutic agents.
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Affiliation(s)
- Milena D. Vukic
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia
| | - Nenad L. Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia
| | - Ana D. Obradovic
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia
| | - Lucia Galovičová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland
| | - Milos M. Matic
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia
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Xylia P, Chrysargyris A, Miltiadous P, Tzortzakis N. Origanum dubium (Cypriot Oregano) as a Promising Sanitizing Agent against Salmonella enterica and Listeria monocytogenes on Tomato and Cucumber Fruits. BIOLOGY 2022; 11:biology11121772. [PMID: 36552281 PMCID: PMC9775658 DOI: 10.3390/biology11121772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/26/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
In recent years, the use of natural products such as essential oils (EOs) and other plant extracts for the preservation of fresh produce has attracted much interest from the food industry. Many endemic medicinal and aromatic plants, such as Cypriot oregano (Origanum dubium), present a plethora of properties that can be utilized by the fruit and vegetable sectors of the food industry. The purpose of the present study was to assess the effects of O. dubium EO and hydrosol (at different concentrations and durations of dipping application) for the preservation of tomato and cucumber fruit quality, and their effectiveness as sanitizing agents against two foodborne pathogens (Listeria monocytogenes and Salmonella enterica). The results of this study indicated that increased concentrations of EO, combined with a longer duration of application, resulted in less marketable fruit compared to hydrosol application. Interestingly, EO application at lower concentrations and shorter durations of application (i.e., 0.01% for 5 min) increased fruit antioxidant, ascorbic acid and carotenoid levels (for tomato fruit), suggesting an increase in the nutritional value of the treated fruit, compared to the control. EO and hydrosol were able to decrease the bacterial populations (both bacteria) on fruits. Both products were especially effective against L. monocytogenes, even seven days after their application and storage at 11 °C (up to an approx. 3 log reduction with the EO application). Overall, the results of this study suggest that the use of O. dubium EO and hydrosol could be considered as alternative sanitation means for tomatoes and cucumbers.
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Affiliation(s)
- Panayiota Xylia
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus
| | - Antonios Chrysargyris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus
| | - Panagiota Miltiadous
- Department of Nursing, Faculty of Health Sciences, Cyprus University of Technology, Limassol 3036, Cyprus
| | - Nikolaos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus
- Correspondence:
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7
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Zhang H, Zheng Y, Li R. Effects of chitosan-based coatings incorporated with ɛ-polylysine and ascorbic acid on the shelf-life of pork. Food Chem 2022; 390:133206. [PMID: 35597094 DOI: 10.1016/j.foodchem.2022.133206] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 03/31/2022] [Accepted: 05/10/2022] [Indexed: 11/04/2022]
Abstract
Chitosan is a food thickener with film-forming ability and antibacterial activity. ɛ-Polylysine is a preservative with broad-spectrum antibacterial activity. Ascorbic acid is a food antioxidant. In this study, pork chunks were treated with four dipping solutions, i.e. purified water (control), 0.2% ascorbic acid (treatment-1), 0.02% ɛ-polylysine (treatment-2), and 0.4% chitosan + 0.02% ɛ-polylysine + 0.2% ascorbic acid (treatment-3), and stored at 3 °C for 12 days. All treatments suppressed bacterial growth, increases in pH and total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances and decreases in the red indices of pork chunks compared with the control during refrigeration. Based on the national standards of total bacterial number and TVB-N of pork, treatment-3 extended the shelf-life of pork chunks by six days compared with the control. The results verified that chitosan-based coatings may be a practical method for the preservation of pork chunks during refrigeration.
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Affiliation(s)
- Huanxin Zhang
- School of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China.
| | - Yi Zheng
- School of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China.
| | - Ruomin Li
- School of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China
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8
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Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables—A Review. Microorganisms 2022; 10:microorganisms10040760. [PMID: 35456810 PMCID: PMC9032070 DOI: 10.3390/microorganisms10040760] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/25/2022] [Accepted: 03/29/2022] [Indexed: 02/04/2023] Open
Abstract
Microbial foodborne diseases are a major health concern. In this regard, one of the major risk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, there has been increased interest in using EO in fresh produce. However, more information about EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in the case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP food pathogens, including the more realistic applications. Overall, due to this type of information, EO could be better regarded as an “added value” to the food industry.
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Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions. Foods 2022; 11:foods11050641. [PMID: 35267274 PMCID: PMC8909205 DOI: 10.3390/foods11050641] [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: 01/25/2022] [Revised: 02/13/2022] [Accepted: 02/19/2022] [Indexed: 02/01/2023] Open
Abstract
Bunching green onion is an Allium species that has been widely used in food flavorings and seasonings. This vegetable experiences a rapid loss of quality during storage due to physiological changes and microbial spoilage. In the current work, the single and combined effect of mild-heat treatment (55 °C for 60 s) and alginate edible coatings on the quality preservation of minimally processed bunching green onions was studied. Control and treated samples were stored at 4 °C for 15 days and examined periodically in terms of their respiration rate, weight loss, pH, soluble solids content, firmness, total polyphenol content, antioxidant activity, microbial count, decay ratio, and overall visual quality. The results showed that the combination of mild heat and alginate edible coatings was the most effective approach to slow down the respiration rate and the incidence of decay in the minimally processed bunching green onions. In addition, the treatments with alginate coating alone or combined with mild-heat treatment showed the best performance for maintaining the overall visual quality of the products during the storage.
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Oladzadabbasabadi N, Mohammadi Nafchi A, Ariffin F, Wijekoon MMJO, Al-Hassan AA, Dheyab MA, Ghasemlou M. Recent advances in extraction, modification, and application of chitosan in packaging industry. Carbohydr Polym 2022; 277:118876. [PMID: 34893279 DOI: 10.1016/j.carbpol.2021.118876] [Citation(s) in RCA: 63] [Impact Index Per Article: 31.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 11/03/2021] [Accepted: 11/06/2021] [Indexed: 02/07/2023]
Abstract
Current environmental concerns fostered a strong interest in extracting polymers from renewable feedstocks. Chitosan, a second most abundant polysaccharide after cellulose, may prove to be a promising green material owing to its renewability, inherent biodegradablity, natural availability, non-toxicity, and ease of modification. This review is intended to comprehensively overview the recent developments on the isolation of chitosan from chitin, its modification and applications as a reinforcing candidate for food packaging materials, emphasizing the scientific underpinnings arising from its physicochemical properties, antimicrobial, antioxidant, and antifungal activities. We review various chitosan-reinforced composites reported in the literature and comprehensively present intriguing mechanical and other functional properties. We highlight the contribution of these mechanically robust and responsive materials to extend the shelf-life and maintain the qualities of a wide range of food commodities. Finally, we assess critical challenges and highlight future opportunities towards understanding the versatile applications of chitosan nanocomposites.
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Affiliation(s)
- Nazila Oladzadabbasabadi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
| | - Fazilah Ariffin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
| | | | - A A Al-Hassan
- Department of Food Science and Human Nutrition, College of Agriculture and vit. Medicine, Qassim University, 51452 Burydah, Saudi Arabia
| | - Mohammed Ali Dheyab
- Nano-Optoelectronics Research and Technology Lab (NORLab), School of Physics, Universiti Sains Malaysia, 11800, Pulau Pinang, Malaysia
| | - Mehran Ghasemlou
- School of Science, STEM College, RMIT University, Melbourne, VIC 3000, Australia
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Evaluation of Lettuce (Lactuca sativa L.) Production under Hydroponic System: Nutrient Solution Derived from Fish Waste vs. Inorganic Nutrient Solution. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7090292] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Organic fresh products are appreciated and are gaining a good reputation regarding human health and environmental concerns. Despite the fact that hydroponics are commonly used in vegetable production, growers are looking for sustainable cultivation systems. Therefore, the objective of this study was to investigate the effect of using an organic-based nutrient solution (NS) derived from fish waste in a hydroponic system on the vegetative growth and production of lettuce compared to a conventional inorganic NS. Plant growth, yield, physiological and nutrient content parameters were determined. The results revealed that the overall growth and fresh biomass of the organic NS grown lettuce were relatively lower than those of the inorganic NS. Stomata density was significantly higher in inorganic grown lettuce compared to the organic one. However, the total chlorophyll, carotene, phenolic compounds, and flavonoid contents, as well as antioxidant activity were significantly higher in lettuce grown in organic NS compared to the inorganic one. Leaf nutrient content at harvest was significantly impacted by the type of used fertilizer. Based on these findings, in hydroponic system, organic liquid fertilizer derived from fish waste (as an alternative NS source) requires further improvements to achieve optimal growth and yield comparable to that of conventional inorganic NS.
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12
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A Transcriptional Analysis of the Genes Involved in the Ascorbic Acid Pathways Based on a Comparison of the Juice and Leaves of Navel and Anthocyanin-Rich Sweet Orange Varieties. PLANTS 2021; 10:plants10071291. [PMID: 34202884 PMCID: PMC8309047 DOI: 10.3390/plants10071291] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/18/2021] [Accepted: 06/20/2021] [Indexed: 11/23/2022]
Abstract
Sweet oranges are an important source of ascorbic acid (AsA). In this study, the content of AsA in the juice and leaves of four orange clonal selections, different in terms of maturity time and the presence/absence of anthocyanins, was correlated with the transcription levels of the main genes involved in the biosynthesis, recycling, and degradation pathways. Within each variety, differences in the above pathways and the AsA amount were found between the analysed tissues. Variations were also observed at different stages of fruit development and maturation. At the beginning of fruit development, AsA accumulation was attributable to the synergic action of l-galactose and Myo-inositol, while the l-gulose pathway was predominant between the end of fruit development and the beginning of ripening. In leaves, the l-galactose pathway appeared to play a major role in AsA accumulation, even though higher GalUr isoform expression suggests a synergistic contribution of both pathways in this tissue. In juice, the trend of the AsA content may be related to the decrease in the transcription levels of the GME, GDH, MyoOx, and GalUr12 genes. Newhall was the genotype that accumulated the most AsA. The difference between Newhall and the other varieties seems to be attributable to the GLDH, GalUr12, APX2, and DHAR3 genes.
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Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product. PLANTS 2021; 10:plants10061125. [PMID: 34205988 PMCID: PMC8228351 DOI: 10.3390/plants10061125] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 05/27/2021] [Accepted: 05/28/2021] [Indexed: 11/24/2022]
Abstract
The preservation of fresh produce quality is a major aim in the food industry since consumers demand safe and of high nutritional value products. In recent decades there has been a turn towards the use of eco-friendly, natural products (i.e., essential oils-EOs) in an attempt to reduce chemical-based sanitizing agents (i.e., chlorine and chlorine-based agents). The aim of this study was to evaluate the efficacy of an eco-friendly product (EP—based on rosemary and eucalyptus essential oils) and two different application methods (vapor and dipping) on the quality attributes of tomato fruits throughout storage at 11 °C and 90% relative humidity for 14 days. The results indicated that overall, the EP was able to maintain the quality of tomato fruits. Dipping application was found to affect less the quality attributes of tomato, such as titratable acidity, ripening index and antioxidant activity compared to the vapor application method. Vapor application of 0.4% EP increased fruit’s antioxidant activity, whereas tomatoes dipped in EP solution presented decreased damage index (hydrogen peroxide and lipid peroxidation levels), activating enzymes antioxidant capacity (catalases and peroxidases). Moreover, higher EP concentration (up to 0.8%) resulted in a less acceptable product compared to lower concentration (0.4%). Overall, the results from the present study suggest that the investigated EP can be used for the preservation of fresh produce instead of the current commercial sanitizing agent (chlorine); however, the method of application and conditions of application must be further assessed for every commodity tested.
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