1
|
Chen D, Wang Q, Yang Y, Zhang Y, Zuo P, Guo Y, Shen Z. Preservative effects of Osmanthus fragrans flower flavonoids on fresh-cut Yuluxiang pear. Heliyon 2024; 10:e29748. [PMID: 38694105 PMCID: PMC11058293 DOI: 10.1016/j.heliyon.2024.e29748] [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: 03/19/2024] [Revised: 04/13/2024] [Accepted: 04/15/2024] [Indexed: 05/03/2024] Open
Abstract
Osmanthus fragrans flower flavonoids (OFFF) possess superior antioxidant and antibacterial activities. However, scant information exists on the efficacy of these secondary metabolites as preservatives for fresh-cut fruits and vegetables. Here, OFFF were tested as a natural preservative for the first time in fresh-cut Yuluxiang pear (Pyrus bretschneideri Rehd.) to assess effects on fruit quality. OFFF-treated samples showed significant retention of firmness, titratable acid, soluble solid content, and weight. Moreover, OFFF maintained the original fruit color, inhibited the decline of total phenol, reducing power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging power, and diminished polyphenol oxidase and peroxidase oxidase activities. Furthermore, OFFF treatment effectively inhibited microbial growth. OFFF-treated samples also displayed better sensory quality. Considering cost and effectiveness, the most suitable concentrations of OFFF extract for fresh-cut Yuluxiang pear preservation were 0.7 and 0.9 mg/mL. The results indicate that OFFF treatment may be a potent strategy to inhibit browning and enhance nutritional properties of fresh-cut pear fruit.
Collapse
Affiliation(s)
- Dixin Chen
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Qian Wang
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Yingjun Yang
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Yang Zhang
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Peijie Zuo
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Yujie Guo
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Zhiguo Shen
- Henan Academy of Forestry, Zhengzhou, Henan, 450008, China
| |
Collapse
|
2
|
Demircan B, Velioglu YS. Improving fresh-cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics. Food Sci Nutr 2024; 12:3696-3713. [PMID: 38726399 PMCID: PMC11077256 DOI: 10.1002/fsn3.4040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 02/01/2024] [Accepted: 02/07/2024] [Indexed: 05/12/2024] Open
Abstract
This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract-infused edible chitosan coating on fresh-cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non-coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan-poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L* from -8.13 to 18.64, a* from -1.85 to 22.35, and b* from 8.26 to 27.89 in non-coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non-coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (<106 CFU/g). In summary, the chitosan-based coating, enriched with poppy seed phenolic extract, effectively extended the shelf life of fresh-cut fruit salads. This integrated approach preserves key attributes, ensures microbial quality, and enhances the sensory characteristics of these products. The study's results emphasize its potential as a pivotal innovation in food preservation by providing specific and tangible outcomes.
Collapse
Affiliation(s)
- Bahar Demircan
- Department of Food EngineeringAnkara UniversityAnkaraTurkey
| | | |
Collapse
|
3
|
Janowicz M, Galus S, Szulc K, Ciurzyńska A, Nowacka M. Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films. MATERIALS (BASEL, SWITZERLAND) 2024; 17:937. [PMID: 38399189 PMCID: PMC10890505 DOI: 10.3390/ma17040937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024]
Abstract
To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese production, and gelatin from by-products of the processing of slaughtered animals can be obtained. The aim and scope of the investigation were to verify the hypothesis of the research, which assumes that the addition of beef broth to edible gelatin films will affect the gelation processes of the tested film-forming solutions and will allow for the modification of the edible properties of the films obtained based on these solutions. Measurements were carried out to determine the visual parameters, mechanical strengths, surface and cross-sectional structures, FTIR spectra, thermal degradation rates, and hydrophilicities of the prepared gelatin films. The water content, water vapor permeability, and course of water vapor sorption isotherms of the films were also examined, as well as the course of the gelation process for film-forming solutions. The addition of broth to film-forming solutions was found to increase their opacity and color saturation, especially for the ones that were yellow. The films with the addition of broth were more uneven on the surface and more resistant to stretching, and in the case of the selected types of gelatins, they also formed a more stable gel. The broth increased the hydrophilicity and permeability of the water vapor and reduced the water content of the films. The addition of broth enables the practical use of edible films, but it is necessary to modify some features.
Collapse
Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (K.S.); (A.C.)
| | | | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (K.S.); (A.C.)
| |
Collapse
|
4
|
Firdous N, Moradinezhad F, Farooq F, Dorostkar M. Advances in formulation, functionality, and application of edible coatings on fresh produce and fresh-cut products: A review. Food Chem 2023; 407:135186. [PMID: 36525802 DOI: 10.1016/j.foodchem.2022.135186] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/28/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
With the increasing population of the world food demand is also increasing but unfortunately, many countries in the world are lacking suitable and economical postharvest preservation techniques to minimize increasing postharvest losses. To ensure food security advanced production technologies, distribution systems and minimum losses should be ensured to give accessibility of food to all population groups. Innovative preservation techniques should be adopted by the agriculture sector to meet intercontinental distribution and demand for fresh produce. The application of the edible coating is a novel technique in postharvest preservation due to its simple application, ecofriendly nature, and effectiveness. Edible coatings can also improve the quality and safety aspects of fresh produce and thus extends shelf life. This review aimed to update information about recent advances in edible coating formulation and application mainly on fresh-cut /minimally processed fruits and vegetables. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables.
Collapse
Affiliation(s)
- Nida Firdous
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
| | - Farid Moradinezhad
- Department of Horticultural Science, Faculty of Agriculture, University of Birjand, Birjand, Iran.
| | - Fatima Farooq
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
| | - Maryam Dorostkar
- Department of Horticultural Science, Faculty of Agriculture, University of Birjand, Birjand, Iran
| |
Collapse
|
5
|
Liao X, Xing Y, Fan X, Qiu Y, Xu Q, Liu X. Effect of Composite Edible Coatings Combined with Modified Atmosphere Packaging on the Storage Quality and Microbiological Properties of Fresh-Cut Pineapple. Foods 2023; 12:foods12061344. [PMID: 36981269 PMCID: PMC10048421 DOI: 10.3390/foods12061344] [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: 02/17/2023] [Revised: 03/15/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
This study investigated the effect of edible coating (EC), modified atmosphere packaging (MAP), and edible coating + modified atmosphere packaging (EC + MAP) treatments on the quality of fresh-cut pineapples during storage at 4 °C. The quality differences were analyzed by measuring the quality, physiological indicators, and total microbial counts. After 8 d of storage, the brightness (L*) values of the EC + MAP and control samples were 72.76 and 60.83, respectively. The water loss and respiratory rate of the EC + MAP were significantly inhibited from 0% and 29.33 mg CO2 kg-1 h-1 to 4.13% and 43.84 mg CO2 kg-1 h-1, respectively. Furthermore, the fresh-cut pineapples treated with EC + MAP presented a good appearance, with lower total soluble solids (TSS) and relative conductivity and higher titratable acid (TA), ascorbic acid (AA), total phenol content, and firmness compared to the other treatment groups. At the end of storage, the EC + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity, peroxidase (POD) activity, and malondialdehyde (MDA) content at 28.53 U, 60.37 U, and 1.47 nmol·g-1, respectively. Furthermore, the efficiency of EC + MAP treatment exceeded that of EC or MAP alone, preventing key problems involving the surface browning and microbiological safety of the fresh-cut pineapples. The results showed that EC + MAP treatment was more successful in maintaining the storage quality and extending the shelf life of fresh-cut pineapples.
Collapse
Affiliation(s)
- Xingmei Liao
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Yage Xing
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Xiangfeng Fan
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Ye Qiu
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Qinglian Xu
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xiaocui Liu
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| |
Collapse
|
6
|
Santos NC, Almeida RLJ, Saraiva MMT, de Alcântara Ribeiro VH, de Sousa FM, de Lima TLB, de Alcântara Silva VM, André AMMCN, Leite Filho MT, de Almeida Mota MM. Application of microwave-assisted freeze–thaw pretreatment in kiwi drying: mass transfer, X-ray diffraction and bioaccessibility of phenolic compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01895-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
|
7
|
Pawłowicz K, Paczkowska-Walendowska M, Osmałek T, Cielecka-Piontek J. Towards the Preparation of a Hydrogel from Lyophilisates of the Aloe arborescens Aqueous Extract. Pharmaceutics 2022; 14:pharmaceutics14071489. [PMID: 35890383 PMCID: PMC9319300 DOI: 10.3390/pharmaceutics14071489] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 07/07/2022] [Accepted: 07/15/2022] [Indexed: 12/10/2022] Open
Abstract
Aloe gel is a medicinal raw material with proven pharmacological activity. The health-promoting properties of other species of Aloe upon topical application prompted us to develop a formulation for the topical application of A. arborescence species. As a result of the gel preparation from the aqueous lyophilized extracts of three-year-old leaves of A. arborescence, no changes in the composition of the content of aloins A and aloenin A were found. The potential to neutralize free radicals was tested using DPPH and CUPRAC techniques, which confirmed the anti-radical activity of the lyophilisate. Screening of the inhibition of enzymes, the hyperactivity of which is associated with adverse changes in the skin of a pro-inflammatory nature, was performed. Importantly, using the PAMPA SKIN model, the possibility of the penetration of selected extract compounds (aloin A and aloenin A) through the skin was proven. Then, two formulations were prepared based on sodium alginate and hydroxypropyl methylcellulose (HPMC) and the hydrogels were characterized (rheological analysis, drug release profiles, permeability, and stability studies). HPMC-based hydrogel was the one with a targeted release of active substances and greater stability. Aloe arborescens hydrogel matrices seem to be a promising treatment strategy for inflammatory surface damage based on “green technology” at the stage of extract preparation and development of the drug form for topical application.
Collapse
Affiliation(s)
- Kamil Pawłowicz
- Department of Pharmacognosy, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland; (K.P.); (M.P.-W.)
- Phytopharm Klęka S.A., Klęka 1, 63-040 Nowe Miasto nad Warta, Poland
| | | | - Tomasz Osmałek
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Poznan University of Medical Sciences, Grunwaldzka 6, 60-780 Poznan, Poland;
| | - Judyta Cielecka-Piontek
- Department of Pharmacognosy, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland; (K.P.); (M.P.-W.)
- Correspondence:
| |
Collapse
|
8
|
Effect of different molar ratios of choline chloride–citric acid monohydrate in deep eutectic solvents as plasticizers for Averrhoa bilimbi pectin films. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01479-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
9
|
Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices. Food Chem X 2022; 14:100329. [PMID: 35601211 PMCID: PMC9120056 DOI: 10.1016/j.fochx.2022.100329] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/28/2022] [Accepted: 05/10/2022] [Indexed: 01/13/2023] Open
Abstract
Calcium lactate and shortwave ultraviolet combined treatment (abbr. CA-L + UV-C) has a synergistic effect on fresh-cut kiwifruits preservation. CA-L + UV-C reduced microbial growth. CA-L + UV-C increased phenolics accumulation by activating related enzyme activities. CA-L + UV-C improved antioxidant capacity by increasing antioxidant enzyme activity and promoting phenolics accumulation. CA-L + UV-C maintained quality by improving antioxidant capacity.
This study investigated the combined effects of calcium lactate (CA-L, 3 g L−1) and shortwave ultraviolet (UV-C, 4.0 kJ m−2) irradiation on quality attributes and antioxidant defense capacity of fresh-cut kiwifruits at refrigerated storage for 7 d. The results indicated that CA-L and UV-C joint treatment, compared to either treatment alone, alleviated microbial load, showed higher quality on ascorbic acid (AsA), green color, total chlorophyll, flesh hardness, total sugar, total acid and malonaldehyde (MDA) content. Besides, it inhibited O2·- and •OH generation, induced H2O2 production, improved the activity of antioxidant enzymes (SOD, CAT and APX), activated critical enzymes (PAL, C4H and 4CL) in phenylpropanoid metabolism pathway and further enhanced total phenolic and proanthocyanidin content. Above results demonstrated that UV-C together with CA-L treatment could synergistically maintain overall quality and improve antioxidant capacity of kiwifruit slices. Therefore, the combination of CA-L and UV-C treatment showed a potential practical application in fresh-cut kiwifruits.
Collapse
|
10
|
Pectin-Based Edible Coating Combined with Chemical Dips Containing Antimicrobials and Antibrowning Agents to Maintain Quality of Fresh-Cut Pears. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to assess the effects of pectin coating alone (PE) or combined with chemical dips containing potassium sorbate (PS) or sodium benzoate (SB) as antimicrobials, and N-acetyl cysteine (N-AC) or ascorbic acid (AA) + citric acid (CA) as antibrowning agents, on weight loss, color values, browning index, firmness, titratable acidity, soluble solids content, total phenolic content, antioxidant activity and sensory attributes of fresh-cut pears during 15-day storage at 8 °C. Pectin coating delayed weight loss and improved firmness of fresh-cut pears as compared to control samples. Addition of either 1% N-AC or 1% CA + 1% AA in the formulation of the chemical dip protected the phenolic compounds and enhanced the antioxidant activity of fresh-cut pears during storage. PE + 0.2% SB + 1% N-AC and PE + 0.2% PS + 1% N-AC were the most efficient treatments in preserving color and reducing the browning index of fresh-cut pears during 15-day storage at 8 °C and received the highest scores for all sensory attributes throughout 12 days of storage. The results demonstrate the feasibility of PE + 0.2% SB + 1% N-AC and PE + 0.2% PS + 1% N-AC for extending the shelf life of fresh-cut pears.
Collapse
|
11
|
Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating. COATINGS 2022. [DOI: 10.3390/coatings12050664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± 1 °C and 80 ± 5% relative humidity. The neem plant (Azadirachta indica) has numerous antioxidant and antibacterial properties. Despite this, very few studies have been carried out on neem oil added to edible coatings (EC) to retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl2) and EC2 (hydroxypropyl methylcellulose + CaCl2 + neem oil), both compared with an untreated sample (control). Physicochemical, microbial, proximate and sensory analyses were carried out. Neem oil reduced loss of firmness and colour, while hydroxypropyl methylcellulose and CaCl2 reduced normal cell degradation (weight loss and soluble solids content). Microbiological investigation showed that the EC2 inhibited the development of the main spoilage bacteria during the entire storage period, prolonging the preservation of fresh-cut fruits. The sensory analysis showed a rapid degradation after 5 d in the control sample, while the EC2 was the best.
Collapse
|
12
|
The Use of Opuntia ficus-indica Mucilage and Aloe arborescens as Edible Coatings to Improve the Physical, Chemical, and Microbiological Properties of ‘Hayward’ Kiwifruit Slices. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030219] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Edible coatings (EC) with mucilage of Opuntia ficus-indica or Aloe arborescens are promising to extend the shelf life of fresh-cut fruit products by reducing weight loss and microbial spoilage. In this work, fresh-cut kiwifruits (cv. Hayward) were coated in solutions with mucilage extracted from Opuntia ficus-indica (MC) and A. arborescens (AL). We used three alternative treatments with AL or MC, MC+AL, and with distilled water as control, and stored in passive atmosphere at 5 °C for 3, 5, 7, and 9 d, respectively. For all treatments at each storage period, firmness, weight loss, color, visual quality score, respiration rate, pectin content, and microbiological characteristics were observed. The treatments with mucilage and A. arborescens applied on fresh-cut kiwi slices showed different significant effects until 9 days of storage, in terms of firmness and total pectin. Microbial spoilage analysis revealed the beneficial effects of this strategy after 3 d, particularly in terms of bacteria and yeast. A. arborescens provided a reduction of microbial activity, probably due to the higher quantity of aloin if related to Aloe species. Furthermore, the treatment with MC and AL increased the total pectin content, showing positive effects in terms weight loss and firmness. The results showed that the MC+AL treatment improved the visual score of fresh-cut kiwi fruit until 7 d of storage.
Collapse
|
13
|
Haneef N, Garièpy Y, Raghavan V, Kurian JK, Hanif N, Hanif T. Effects of Aloe-pectin coatings and osmotic dehydration on storage stability of mango slices. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.02822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | | | | | - Najma Hanif
- National University of Science and Technology, Pakistan
| | | |
Collapse
|
14
|
Aloe-Based Edible Coating to Maintain Quality of Fresh-Cut Italian Pears (Pyrus communis L.) during Cold Storage. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7120581] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pear fruits are known for their antioxidant and nutritional characteristics. However, they are very susceptible to rapid decay. Edible coating (EC) represents a good strategy to maintain postharvest quality. The effects of two EC in slowing down the senescence processes in fresh-cut ‘Coscia’ pears were investigated: EC1 (A. vera gel, hydroxypropyl-methylcellulose and pomegranate seeds oil (PSO), EC2 (A. vera gel and hydroxypropyl-methylcellulose). Weight loss, firmness and colour decrease more slowly in both EC-treated than in untreated (CTR) slices; soluble solid content increases faster in CTR, indicating a faster ripening process. The specific investigation of undesired microorganisms did not generate any colony in all analysed samples. Sensory analysis confirmed that the tasters preferred the EC2-treated samples, as they were the only ones that did not show undesirable flavours until the last day of storage.
Collapse
|
15
|
Miteluț AC, Popa EE, Drăghici MC, Popescu PA, Popa VI, Bujor OC, Ion VA, Popa ME. Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review. Foods 2021; 10:2821. [PMID: 34829101 PMCID: PMC8620870 DOI: 10.3390/foods10112821] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/08/2021] [Accepted: 11/14/2021] [Indexed: 11/24/2022] Open
Abstract
The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.
Collapse
Affiliation(s)
- Amalia Carmen Miteluț
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Elisabeta Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Mihaela Cristina Drăghici
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Paul Alexandru Popescu
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Vlad Ioan Popa
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Oana-Crina Bujor
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Violeta Alexandra Ion
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Mona Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| |
Collapse
|
16
|
Olawuyi IF, Kim SR, Lee WY. Application of plant mucilage polysaccharides and their techno-functional properties' modification for fresh produce preservation. Carbohydr Polym 2021; 272:118371. [PMID: 34420702 DOI: 10.1016/j.carbpol.2021.118371] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 01/06/2023]
Abstract
The use of edible coating/film to improve fresh produce's quality and shelf life is an old but reliable and popular method of preservation. Recently, plant-derived mucilages have been extensively used to prepare edible packages (MEPs). This review focuses on recent studies that characterize mucilages from different plants, and examine their specific applications as edible packages in preserving fruits and vegetables. Structure-function relations and corresponding influence on film-forming properties are discussed. This review also surveys the additive-modifications of MEPs techno-functional properties. MEPs from a range of plant sources are effective in preventing quality loss and improving the storability of various fruits and vegetables. The preservative mechanisms and essential techno-functional properties of MEPs required for fruit and vegetable packaging were summarized. The key findings summarized in this study will help promote the utilization of mucilages and draw attention to other novel applications of this valuable polymer.
Collapse
Affiliation(s)
- Ibukunoluwa Fola Olawuyi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
| | - Soo Rin Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Won Young Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
| |
Collapse
|
17
|
|
18
|
Dybka-Stępień K, Otlewska A, Góźdź P, Piotrowska M. The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review. Nutrients 2021; 13:nu13103354. [PMID: 34684354 PMCID: PMC8539170 DOI: 10.3390/nu13103354] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 12/13/2022] Open
Abstract
Plant mucilage is a renewable and cost-effective source of plant-based compounds that are biologically active, biodegradable, biocompatible, nontoxic, and environmentally friendly. Until recently, plant mucilage has been of interest mostly for technological purposes. This review examined both its traditional uses and potential modern applications in a new generation of health-promoting foods, as well as in cosmetics and biomaterials. We explored the nutritional, phytochemical, and pharmacological richness of plant mucilage, with a particular focus on its biological activity. We also highlighted areas where more research is needed in order to understand the full commercial potential of plant mucilage.
Collapse
|
19
|
Vardeman E, Vandebroek I. Caribbean Women's Health and Transnational Ethnobotany. ECONOMIC BOTANY 2021; 76:205-226. [PMID: 34522053 PMCID: PMC8432280 DOI: 10.1007/s12231-021-09526-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 07/22/2021] [Indexed: 06/13/2023]
Abstract
Caribbean Women's Health and Transnational Ethnobotany. Immigrants from the Dominican Republic (DR) and Haiti are among the top foreign-born communities in New York City (NYC). As people migrate to new countries, they bring their ethnomedical beliefs and practices, and adapt their plant pharmacopoeias. Haiti and the DR share a flora on the island of Hispaniola. In NYC, the flora is limited to what is available in the city. We selected plants for future laboratory research based on ethnobotanical data from two surveys among Dominicans in the DR and NYC, and a Haitian literature review. In both Dominican datasets, gynecological infections were the top women's health condition treated with plants. We identified 10 species for this purpose reported by Dominicans that are also known medicines in Haitian culture, although not yet documented for women's health. Plants for gynecological infections potentially cause dysbiosis of the vaginal microbiota, and may increase rather than prevent disease. There is a public health need to assess traditional medicines for their ability to inhibit pathogenic bacteria, while causing minimal disruption to the vaginal flora. Several species are known antibacterials, but remain to be tested for their efficacy. These results also provide a foundation for a planned ethnobotanical survey among NYC Haitian women. Supplementary Information The online version contains supplementary material available at 10.1007/s12231-021-09526-3.
Collapse
Affiliation(s)
- Ella Vardeman
- The New York Botanical Garden, Institute of Economic Botany, 2900 Southern Boulevard, Bronx, NY 10458 USA
- City University of New York, Graduate Center, 365 5th Ave, New York, NY 10016 USA
| | - Ina Vandebroek
- The New York Botanical Garden, Institute of Economic Botany, 2900 Southern Boulevard, Bronx, NY 10458 USA
- City University of New York, Graduate Center, 365 5th Ave, New York, NY 10016 USA
| |
Collapse
|
20
|
Paidari S, Zamindar N, Tahergorabi R, Kargar M, Ezzati S, shirani N, Musavi SH. Edible coating and films as promising packaging: a mini review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00979-7] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
21
|
Tinebra I, Scuderi D, Sortino G, Inglese P, Farina V. Effects of Argon-Based and Nitrogen-Based Modified Atmosphere Packaging Technology on the Quality of Pomegranate ( Punica granatum L. cv. Wonderful) Arils. Foods 2021; 10:foods10020370. [PMID: 33572078 PMCID: PMC7915671 DOI: 10.3390/foods10020370] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 01/11/2023] Open
Abstract
Ready-to-eat pomegranate arils are considered a “functional food” for their health benefits and have desirable sensory characteristics, which have caused an increasing interest by the consumers for this product. The preparation process of ready-to-eat fruit products can cause severe injuries and worsen their quality and shelf life significantly. Modified atmosphere packaging (MAP) has been used broadly in the last years to maintain the quality of processed fruits and showed optimal results, in spite of the possible problems caused by the depletion of O2 and corresponding accumulation of CO2 in the package. This study was conducted to evaluate the effects of different MAP treatments, based on nitrogen or alternatively on a noble gas, argon, in combination with refrigerated storage (0, 4, 8, 12, and 16 days at 4 ± 1 °C and 90 ± 5% RH) on the qualitative parameters of pomegranate arils with the aim to prolong their post-harvest life maintaining the original quality. The argon-based MAP treatment (MAPAr) was the one that provided the best results, assuring a limited loss of weight and juice content. The use of noble gas allowed to maintain a high sugar/acid ratio until 16 days from packaging. Sensory analysis on all MAP treated arils and, on the juice, obtained from them were carried out, and judges showed a preference for MAPAr treated arils and juice until day 12 from packaging.
Collapse
|
22
|
Pomological, Sensorial, Nutritional and Nutraceutical Profile of Seven Cultivars of Cherimoya ( Annona cherimola Mill). Foods 2020; 10:foods10010035. [PMID: 33374394 PMCID: PMC7823484 DOI: 10.3390/foods10010035] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/18/2020] [Accepted: 12/21/2020] [Indexed: 01/05/2023] Open
Abstract
In this work, the food quality of four international (Campas, Chaffey, Fino de Jete and White) and three local (Daniela, Torre1 and Torre2) cultivars of Cherimoya (Annona cherimola Mill) was investigated. With this aim, pomological traits, sensorial attributes, physiochemical parameters (pH, total soluble content and total acidity), nutritional composition (macro- and micro-nutrients) and nutraceutical values (bioactive compounds, radical scavenging and antioxidant properties) were evaluated. Among the seven observed cultivars, Fino de Jete was identified as the best, not only for its commercial attributes such as pomological traits and physiochemical values, but also for its nutritional composition. On the other hand, Chaffey and Daniela were the cultivars with the highest content of polyphenols, proanthocyanidins, and with the strongest antioxidant capacity. Concerning the two local ecotypes, Torre1 and Torre2, they displayed a balanced nutritional profile that, if combined with their discrete nutraceutical, physicochemical and pomological values, may result in a reassessment of their commercial impact. In conclusion, our data provide interesting information about the pomological, nutritional, and nutraceutical properties of cherimoya fruits. Our results, in addition to promoting the commercial impact of local cultivars, may increase the use of individual cultivars in breeding programs.
Collapse
|
23
|
Evaluation of ambient light and moisture, and edible coatings in different storage period, on pressurized kiwifruit antioxidant properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00674-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|