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Pillai ARS, Eapen AS, Zhang W, Roy S. Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review. Foods 2024; 13:1529. [PMID: 38790829 PMCID: PMC11121366 DOI: 10.3390/foods13101529] [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: 04/17/2024] [Revised: 05/04/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Over the last decades, a significant rise in fruit consumption has been noticed as they contain numerous nutritional components, which has led to the rise in fruit production globally. However, fruits are highly liable to spoilage in nature and remain vulnerable to losses during the storage and preservation stages. Therefore, it is crucial to enhance the storage life and safeness of fruits for the consumers. To keep up the grade and prolong storage duration, various techniques are employed in the food sector. Among these, biopolymer coatings have gained widespread acceptance due to their improved characteristics and ideal substitution for synthetic polymer coatings. As there is concern regarding the safety of the consumers and sustainability, edible coatings have become a selective substitution for nurturing fruit quality and preventing decay. The application of polysaccharide-based edible coatings offers a versatile solution to prevent the passage of moisture, gases, and pathogens, which are considered major threats to fruit deterioration. Different polysaccharide substances such as chitin, pectin, carrageenan, cellulose, starch, etc., are extensively used for preparing edible coatings for a wide array of fruits. The implementation of coatings provides better preservation of the fruits such as mango, strawberry, pineapple, apple, etc. Furthermore, the inclusion of functional ingredients, including polyphenols, natural antioxidants, antimicrobials, and bio-nanomaterials, into the edible coating solution matrix adds to the nutritional, functional, and sensory attributes of the fruits. The blending of essential oil and active agents in polysaccharide-based coatings prevents the growth of food-borne pathogens and enhances the storage life of the pineapple, also improving the preservation of strawberries and mangoes. This paper aims to provide collective data regarding the utilization of polysaccharide-based edible coatings concerning their characteristics and advancements for fruit preservation.
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Affiliation(s)
- Athira R. S. Pillai
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
| | - Ansu Sara Eapen
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
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Chen N, Wei W, Yang Y, Chen L, Shan W, Chen J, Lu W, Kuang J, Wu C. Postharvest Physiology and Handling of Guava Fruit. Foods 2024; 13:805. [PMID: 38472918 DOI: 10.3390/foods13050805] [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: 02/02/2024] [Revised: 02/27/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
Guavas are typical tropical fruit with high nutritional and commercial value. Because of their thin skin and high metabolic rate, guavas are highly susceptible to water loss, physical damage, and spoilage, severely limiting their shelf-life. Guavas can typically only be stored for approximately one week at room temperature, making transportation, storage, and handling difficult, resulting in low profit margins in the industry. This review focuses on the physiological and biochemical changes and their molecular mechanisms which occur in postharvest guavas, and summarizes the various management strategies for extending the shelf-life of these sensitive fruits by means of physical and chemical preservation and their combinations. This review also suggests future directions and reference ideas for the development of safe and efficient shelf-life extension techniques.
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Affiliation(s)
- Nanhui Chen
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Wei Wei
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Yingying Yang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Lin Chen
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Wei Shan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jianye Chen
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Wangjin Lu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jianfei Kuang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Chaojie Wu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
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Malek Hosseini A, Rostam Khani M, Abdi S, Abdi S, Sharifi N. Comparison of aloe vera gel dressing with conventional dressing on pressure ulcer pain reduction: a clinical trial. BMC Res Notes 2024; 17:25. [PMID: 38229162 DOI: 10.1186/s13104-023-06682-8] [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: 08/11/2023] [Accepted: 12/28/2023] [Indexed: 01/18/2024] Open
Abstract
BACKGROUND Aloe Vera has a strong analgesic and anti-inflammatory effect, and its use effectively controls pain. This study aimed to determine the effect of Aloe Vera gel versus saline on pain relief of pressure ulcers. METHODS This study is a double-blind, randomized clinical trial conducted in Valiasr Hospital in Arak, Markazi Province, in the center of Iran from May 2020 to April 2022. Using the available sampling method, 95 patients with pressure ulcers were assessed for eligibility, 64 patients were selected, 33 patients were placed in the experimental and 34 patients in control. For the experimental group, the ulcers were first cleaned with normal saline to remove the slough and then the already prepared Aloe Vera gel was evenly applied. For control groups, the ulcers were first washed with normal saline to remove off the slough and then covered with a sterile cotton gage, and the wound was tightly bandaged with a cotton roll to keep the "daily dressing" in place. A visual pain scale was used to assess the patient's pain level. Data analysis was done using SPSS 17. Descriptive statistics, ANOVA, and greenhouse tests were used. The significance level was 0.05. RESULTS The results showed that the average pain score in both groups had a downward trend; that is, both dressings effectively reduced pressure ulcer pain (P < 0.001). The greenhouse test results showed that the difference between the two groups was significant (P < 0.001). CONCLUSION The results showed the effect of Aloe Vera gel in reducing pressure ulcer pain. Dressing with Aloe Vera gel is preferable to reducing pain during dressing changes in patients with pressure ulcers. TRIAL REGISTRATION Iranian Registry of Clinical Trials IRCT20180715040478N2, 2021-08-17.
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Affiliation(s)
- Azam Malek Hosseini
- Department of Nursing, Khomein University of Medical Sciences, Khomein, Iran
| | | | - Sina Abdi
- Department of Medicine, Faculty of Medicine, Arak University of Medical Sciences, Arak, Iran
| | - Siavash Abdi
- Department of Medicine, Faculty of Medicine, Arak University of Medical Sciences, Arak, Iran
| | - Nader Sharifi
- Department of Public Health, Khomein University of Medical Sciences, Khomein, Iran.
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Dey P, Bhattacharjee S, Yadav DK, Hmar BZ, Gayen K, Bhowmick TK. Valorization of waste biomass for synthesis of carboxy-methyl-cellulose as a sustainable edible coating on fruits: A review. Int J Biol Macromol 2023; 253:127412. [PMID: 37844815 DOI: 10.1016/j.ijbiomac.2023.127412] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 09/16/2023] [Accepted: 10/10/2023] [Indexed: 10/18/2023]
Abstract
The coating on fruits and vegetables increases the shelf-life by providing protection against their spoilage. The existing petroleum-based coating materials have considerable health threats. Edible coating materials prepared with the cellulose derivative extracted from the waste biomass could be a sustainable alternative and environment friendly process to increase the shelf-life periods of the post-harvest crops. Selection of suitable waste biomass and extraction of cellulose are the critical steps for the synthesis of cellulose-based edible film. Conversion of extracted cellulose into cellulosic macromolecular derivatives such as carboxy-methyl-cellulose (CMC) is vital for synthesizing edible coating formulation. Applications of sophisticated tools and methods for the characterization of the coated fruits would be helpful to determine the efficiency of the coating material. In this review, we focused on: i) criteria for the selection of suitable waste biomass for extraction of cellulose, ii) pretreatment and extraction process of cellulose from the different waste biomasses, iii) synthesis processes of CMC by using extracted cellulose, iv) characterizations of CMC as food coating materials, v) various formulation techniques for the synthesis of the CMC based food coating materials and vi) the parameters which are used to evaluate the shelf-life performance of different coated fruits.
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Affiliation(s)
- Puspita Dey
- Department of Chemical Engineering, National Institute of Technology, Agartala, West Tripura, Tripura 799046, India
| | - Satyajit Bhattacharjee
- Department of Chemical Engineering, National Institute of Technology, Agartala, West Tripura, Tripura 799046, India
| | - Dev Kumar Yadav
- DRDO-Defence Food Research Laboratory, Mysore 570 011, India
| | | | - Kalyan Gayen
- Department of Chemical Engineering, National Institute of Technology, Agartala, West Tripura, Tripura 799046, India.
| | - Tridib Kumar Bhowmick
- Department of Bioengineering, National Institute of Technology, Agartala, West Tripura, Tripura 799046, India.
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5
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Nur Hanani Z, Soo K, Zunairah WW, Radhiah S. Prolonging the shelf life of fresh-cut guava ( Psidium guajaya L.) by coating with chitosan and cinnamon essential oil. Heliyon 2023; 9:e22419. [PMID: 38107314 PMCID: PMC10724538 DOI: 10.1016/j.heliyon.2023.e22419] [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: 04/13/2023] [Revised: 11/07/2023] [Accepted: 11/12/2023] [Indexed: 12/19/2023] Open
Abstract
This study investigated the effect of a coating of chitosan (CH) and cinnamon essential oil (CEO; 0-1 %) on the quality attributes of fresh-cut guava (Psidium guajaya L.) during storage at 4 ± 1 °C for 17 days, with uncoated fresh-cut guava used as control. The CH coating significantly (p < 0.05) delayed changes in weight loss, firmness, colour, total soluble solids and titratable acidity compared to the control sample. Furthermore, the effects were more prominent with the incorporation of higher CEO concentrations. The bacterial, yeast and mould counts were also significantly lower (p < 0.05) in the CH-coated samples than in the control, with the coating containing 1 % CEO exhibiting the best quality preservation effect. In addition, CH and CEO coatings extended the shelf life of fresh-cut guava up to 17 days compared to the control sample (shelf life of only 3 days). In conclusion, combining CH and CEO as a coating matrix effectively preserves the quality and enhances fresh-cut guava's shelf life.
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Affiliation(s)
- Z.A. Nur Hanani
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor, Malaysia
| | - K.L. Soo
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor, Malaysia
| | - W.I. Wan Zunairah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - S. Radhiah
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor, Malaysia
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Tchinda AN, Anoumaa M, Tazo FLT, Phounzong ET, Kenfack OJ, Lekeufack M, Doumdi RB, Nguemezi JA, Fonkou T. Edible Coating Formulated by Optimization from Aloe vera, Starch, and Arabic Gum Improved the Conservation of Banana ( Musa acuminata) Fruits. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:3746425. [PMID: 37720191 PMCID: PMC10504049 DOI: 10.1155/2023/3746425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 07/09/2023] [Accepted: 08/08/2023] [Indexed: 09/19/2023]
Abstract
Banana is a very perishable climacteric fruit with consequence of large postharvest losses. The objective of the present study was to improve the postharvest shelf life of bananas. Fruits from the Melong locality were treated with coating solutions formulated with a mixture of Aloe vera, starch, and Arabic gum at different concentrations. These concentrations were obtained using the response surface methodology in order to establish the relationship between independent variables (ripening parameters) and dependent variable (Aloe vera, starch and Arabic gum), which led to the generation of experimental design as well as the prediction of result model. The effects of the coating solutions were evaluated on firmness, percentage of ripening, weight loss, chlorophyll a, chlorophyll b, and total soluble solid contents. The results showed that the combination of Aloe vera, starch, and Arabic gum extended the shelf life of banana by slowing down the chlorophyll degradation, the loss of firmness, the weight loss, and the synthesis of total soluble solids. The coefficients of determination (R2) of the responses were all above 80% indicating that the experimental data fit well with the predicted responses. The interactions that influenced most of the responses were those between Aloe vera-starch and Aloe vera-Arabic gum. The optimum concentrations obtained for the mixture of the final solution were 286.799 ml.l-1 (v/v), 102.589 g.l-1 (m/v), and 1.0888% (m/v) for Aloe vera, starch, and Arabic gum, respectively.
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Affiliation(s)
- Alain Ngotio Tchinda
- Department of Plant Biology, Faculty of Sciences, University of Dschang, P.O. Box 67, Dschang, Cameroon
| | - Mariette Anoumaa
- Department of Plant Biology, Faculty of Sciences, University of Dschang, P.O. Box 67, Dschang, Cameroon
| | | | - Eugène Tafre Phounzong
- Department of Plant Biology, Faculty of Sciences, University of Dschang, P.O. Box 67, Dschang, Cameroon
| | - Odelonne Justine Kenfack
- Department of Biochemistry, Faculty of Sciences, University of Dschang, P.O. Box 67, Dschang, Cameroon
| | - Martin Lekeufack
- Department of Plant Biology, Faculty of Sciences, University of Dschang, P.O. Box 67, Dschang, Cameroon
| | - Roger Braogue Doumdi
- Department of Plant Biology, Faculty of Sciences, University of Dschang, P.O. Box 67, Dschang, Cameroon
| | - Jean Aghofack Nguemezi
- Department of Plant Biology, Faculty of Sciences, University of Dschang, P.O. Box 67, Dschang, Cameroon
| | - Théophile Fonkou
- Department of Plant Biology, Faculty of Sciences, University of Dschang, P.O. Box 67, Dschang, Cameroon
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Mujtaba M, Ali Q, Yilmaz BA, Seckin Kurubas M, Ustun H, Erkan M, Kaya M, Cicek M, Oner ET. Understanding the effects of chitosan, chia mucilage, levan based composite coatings on the shelf life of sweet cherry. Food Chem 2023; 416:135816. [PMID: 36893634 DOI: 10.1016/j.foodchem.2023.135816] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 02/05/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023]
Abstract
Sweet cherry (Prunus avium L.) fruits are prone to quality and quantity loss in shelf-life conditions and cold storage due to their short post-harvest life. Until now efforts have been made to extend the shelf life of the sweet cherry. However, an efficient and commercially scalable process remains elusive. To contribute to this challenge, here in this study, biobased composite coatings consisting of chitosan, mucilage, and levan, were applied on sweet cherry fruits and tested for postharvest parameters in both market and cold storage conditions. Results demonstrated that the shelf life of sweet cherries can be extended until the 30th day while retaining important post-harvest properties like decreased weight loss, fungal deterioration, increased stem removal force, total flavonoid, l-ascorbic acid, and oxalic acid. Given the cost-effectiveness of the polymers used, the findings of this study indicate the feasibility of extending the shelf-life of sweet cherries on a larger scale.
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Affiliation(s)
- Muhammad Mujtaba
- VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland.
| | - Qasid Ali
- Department of Horticulture, Faculty of Agriculture, Akdeniz University, 07059 Antalya, Turkey
| | - Bahar Akyuz Yilmaz
- Department of Molecular Biology and Genetics, Faculty of Science and Letters, Aksaray University, 68100 Aksaray, Turkey
| | - Mehmet Seckin Kurubas
- Department of Horticulture, Faculty of Agriculture, Akdeniz University, 07059 Antalya, Turkey
| | - Hayri Ustun
- Department of Horticulture, Faculty of Agriculture, Akdeniz University, 07059 Antalya, Turkey
| | - Mustafa Erkan
- Department of Horticulture, Faculty of Agriculture, Akdeniz University, 07059 Antalya, Turkey
| | - Murat Kaya
- Department of Molecular Biology and Genetics, Faculty of Science and Letters, Aksaray University, 68100 Aksaray, Turkey
| | - Mehmet Cicek
- Department of Biology, Faculty of Arts and Sciences, Pamukkale University, 20070 Denizli, Turkey
| | - Ebru Toksoy Oner
- IBSB, Department of Bioengineering, Marmara University, RTE Campus, Istanbul, Turkey
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8
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Zhao M, Li Y, Bai X, Feng J, Xia X, Li F. Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (-18 °C) and Its Mechanism Analysis. Foods 2022; 11:foods11162509. [PMID: 36010509 PMCID: PMC9407430 DOI: 10.3390/foods11162509] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/14/2022] [Accepted: 08/17/2022] [Indexed: 12/05/2022] Open
Abstract
The inhibitory effect of guava leaf polyphenols (GLP) on advanced glycation end products (AGEs) of frozen chicken meatballs (−18 °C) and its possible inhibitory mechanism was investigated. Compared with control samples after freezing for 6 months, acidic value (AV), lipid peroxides, thiobarbituric acid reactive substance (TBARS), A294, A420, glyoxal (GO), Nε-carboxymethyl-lysine (CML), pentosidine, and fluorescent AGEs of chicken meatballs with GLP decreased by 11.1%, 22.3%, 19.5%, 4.30%, 8.66%, 8.27%, 4.80%, 20.5%, and 7.68%, respectively; while free sulfhydryl groups the content increased by 4.90%. Meanwhile, there was no significant difference between meatballs with GLP and TP in AV, A294, GO, and CML (p > 0.05). Correlation analysis indicated that GO, CML, pentosidine, and fluorescent AGEs positively correlated with AV, TBARS, A294, and A420, while GO, CML, pentosidine, and fluorescent AGEs negatively correlated with free sulfhydryl groups. These results manifested GLP could inhibit AGEs formation by inhibiting lipid oxidation, protein oxidation, and Maillard reaction. The possible inhibitory mechanism of GLP on the AGEs included scavenging free radicals, capturing dicarbonyl compounds, forming polyphenol−protein compounds, and reducing the formation of glucose. Therefore, the work demonstrated that the addition of plant polyphenols may be a promising method to inhibit AGEs formation in food.
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Affiliation(s)
- Mengna Zhao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (X.X.); (F.L.); Tel.: +86-451-55191289 (X.X.); +86-451-82190222 (F.L.)
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin 150040, China
- Correspondence: (X.X.); (F.L.); Tel.: +86-451-55191289 (X.X.); +86-451-82190222 (F.L.)
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Hasan K, Islam R, Hasan M, Sarker SH, Biswas MH. Effect of Alginate Edible Coatings Enriched with Black Cumin Extract for Improving Postharvest Quality Characteristics of Guava (Psidium guajava L.) Fruit. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02869-2] [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]
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10
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Suriati L. Nano Coating of Aloe-Gel Incorporation Additives to Maintain the Quality of Freshly Cut Fruits. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.914254] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
The edible coating is an environmentally friendly technology that is applied to fresh-cut fruit products. One of the natural ingredients that are potentially applicable is aloe-gel because it contains several functional components. The main advantage of aloe-coating is that additives can be incorporated into the polymer matrix to enhance its properties. Additives tend to improve the safety, nutritional, and sensory attributes of fresh fruits, but in some cases, aloe-coating does not work. Furthermore, particle size determines the effectiveness of the process on fresh-cut fruits. Aloe-gel nano-coating can be used to overcome the difficulty of adhesion on the surface of fresh-cut fruits. However, quality criteria for fresh cut fruit coated with aloe-gel nano-coating must be strictly defined. The fruit to be processed must be of minimal quality so that discoloration, loss of firmness, spoilage ratio, and fruit weight loss can be minimized. This study aims to discuss the use of nano-coating aloe-gel incorporated with additional ingredients to maintain the quality of fresh-cut fruits. It also examined the recent advances in preparation, extraction, stabilization, and application methods in fresh fruits.
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Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses. COATINGS 2022. [DOI: 10.3390/coatings12040489] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Strawberry is a non-climacteric fruit but exhibits a limited postharvest life due to rapid softening and decay. A strawberry coating that is natural and safe for human consumption can be used to improve the appearance and safeguard the fruits. In this study, 20% and 40% Aloe vera gel alone or in combination with 1% lemongrass essential oil (EO) was used as an edible coating for strawberries. After application of all the treatments, the strawberry fruits were stored at a temperature of 5 ± 1 °C at a relative humidity (RH) of 90%–95% for up to 16 days and all the parameters were analyzed and compared to control (uncoated fruits). The results show that A. vera gel alone or with lemongrass EO reduced the deterioration and increased the shelf life of the fruit. Treatment with A. vera gel and lemongrass EO decreased acidity and total anthocyanins and maintained fruit firmness. Treatment with A. vera gel 40% + lemongrass EO 1% led to the lowest weight loss, retained firmness and acidity, but increased the total soluble solids and total anthocyanins compared to uncoated fruits during storage of up to 16 days. The phenolic compounds of A. vera gel were analyzed by HPLC, and the most abundant compounds were found to be caffeic (30.77 mg/mL), coumaric (22.4 mg/mL), syringic (15.12 mg/mL), sinapic (14.05 mg/mL), ferulic (8.22 mg/mL), and cinnamic acids (7.14 mg/mL). Lemongrass EO was analyzed by GC–MS, and the most abundant compounds were identified as α-citral (neral) (40.10%) ꞵ-citral (geranial) (30.71%), γ-dodecalactone (10.24%), isoneral (6.67%), neryl acetal (5.64%), and linalool (1.77%). When the fruits were treated with 20% or 40% A. vera gel along with 1% lemongrass, their total phenolic content was maintained during the storage period (from 4 to 8 days). The antioxidant activity was relatively stable during the 8 days of cold storage of the fruits coated with A. vera gel combined with lemongrass EO because the activity of both 20% and 40% gel was greater than that for the other treatments after 12 days of storage in both experiments. Moreover, all the treatments resulted in lower numbers of total microbes at the end of the storage period compared with the control treatment. This study indicates that the use of Aloe vera gel with lemongrass EO as an edible coating considerably enhances the productivity of strawberry fruits and the treatment could be used on a commercial scale.
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12
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Application of ultrasonic incorporated with calcium gluconate maintains physicochemical quality of pink guavas during short-term storage at room temperature. Food Sci Biotechnol 2022; 31:285-294. [PMID: 35273819 PMCID: PMC8885858 DOI: 10.1007/s10068-022-01040-z] [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: 11/03/2021] [Revised: 12/16/2021] [Accepted: 01/24/2022] [Indexed: 11/04/2022] Open
Abstract
The effectiveness of simultaneous calcium gluconate (0.5% w/v) (Ca-G) and ultrasonication (Ca-G + US) on physicochemical quality of pink guavas under room temperature (27 ± 1 °C) was monitored. The fruits were sonicated for 2, 4, 6 and 8 min and the untreated fruits were defined as control. Peel discoloration and black spot disease were evidently controlled by Ca-G + US for 4 min. The treatment delayed the loss of acidity and total chlorophylls content and the increase in total carotenoids content. The fruit softening and cell membrane permeability and peroxidation were retarded by Ca-G + US for 4 min. Ca-G + US for 4 min enhanced ascorbic acid content and maintained total phenols content and antioxidant activity. In conclusion, the application of Ca-G + US for 4 min is feasible approach maintaining physicochemical quality such as peel color, texture and nutritional value of pink guavas during the short-term storage.
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Suriati L, Utama IMS, Harsojuwono BA, Gunam IBW. Effect of Additives on Surface Tension, Viscosity, Transparency and Morphology Structure of Aloe vera Gel-Based Coating. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.831671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Coating is a new trend for extending shelf-life and reducing postharvest damage to fruits currently. Aloe vera gel-based (AVG) coating is made by adding citric acid, ascorbic acid and potassium sorbate. The additive increases the stability of AVG coating. This research aims to determine the effect of additives on the surface tension, viscosity, transparency and morphology structure of AVG coating. The observation used a completely random design one factor with three replicates. Formulation of AVG coating uses additives involving citric acid, ascorbic acid, potassium sorbate and the mixture of additives, concentrations of 0.15%. Observations are made periodically on days 0, 5, 10 and 15. The type and concentration of additives affect the surface tension, viscosity, transparency and morphology structure of AVG coating. The best formulation of AVG coating for 15 days of storage is a mixture of additives (citric acid, ascorbic acid and potassium sorbate) with a concentration of 0.15% applied on the surface of the fruits. The best numeric value of AVG coating surface tension is 0.122 N/m, acidity 4.22, viscosity 96.03 mPa.s, color L* 19.51 and point of transparency 84.40. The combination of the three additives produced a clear, transparent white coating appearance and the potential to extend the shelf-life of fruit.
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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
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Effects of nanoemulsion edible coatings containing Aloe vera gel and Oregano (Mentha longifolia) oil and application of UV-C irradiation on the physicochemical properties of lentil sprout during cold storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01206-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Mohammadi L, Tanaka F, Tanaka F. Preservation of strawberry fruit with an
Aloe vera
gel and basil (
Ocimum basilicum
) essential oil coating at ambient temperature. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15836] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Leila Mohammadi
- Laboratory of Post harvest Science Faculty of Agriculture Kyushu University Fukuoka Japan
| | - Fumina Tanaka
- Laboratory of Post harvest Science Faculty of Agriculture Kyushu University Fukuoka Japan
| | - Fumihiko Tanaka
- Laboratory of Post harvest Science Faculty of Agriculture Kyushu University Fukuoka Japan
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Kumar S, Baswal AK, Ramezanian A, Gill KS, Mirza AA. Impact of carboxymethyl cellulose based edible coating on storage life and quality of guava fruit cv. ‘Allahabad Safeda’ under ambient storage conditions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01057-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Impact of edible coating derived from a combination of Aloe vera gel, chitosan and calcium chloride on maintain the quality of mango fruit at ambient temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00861-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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