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Aayush K, Sharma K, Singh GP, Chiu I, Chavan P, Shandilya M, Roy S, Ye H, Sharma S, Yang T. Development and characterization of edible and active coating based on xanthan gum nanoemulsion incorporating betel leaf extract for fresh produce preservation. Int J Biol Macromol 2024; 270:132220. [PMID: 38754654 DOI: 10.1016/j.ijbiomac.2024.132220] [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: 10/27/2023] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 05/18/2024]
Abstract
Developing an edible and active coating, incorporating environmentally-friendly antimicrobial agents into edible polymers, provides an eco-friendly alternative to conventional packaging and exhibits significant potential in preserving the quality of postharvest food. Herein, we aim to develop a novel edible and active coating based on xanthan gum (XG) nanoemulsion (NE) incorporating betel leaf extract (BLE) for the preservation of fresh produce. The total phenolic content, total flavonoid content, and antioxidant capacity of the methanol extract of BLE at various concentrations were characterized. Further development of the active coating at different formulations of Tween 80 (1 % and 3 % w/v), XG (0.1 % to 0.5 % w/v), and BLE (1 % to 5 % w/v) was characterized by physical stability, viscosity, and antimicrobial properties. Results showed that the active coating at 1 % BLE showed significant antimicrobial properties against diverse bacterial and fungal foodborne pathogens (e.g., B. cereus, S. aureus) and fungal cultures (e.g., C. albicans). The study also examined the shelf-life of tomatoes coated with the BLE-XG NE solution, stored at 4 °C for 27 days. Analyses of weight retention, soluble solids, pH, texture, sensory attributes, and microbial populations showed that the coating effectively preserved tomato quality, highlighting its potential to preserve fresh produce and enhance food security.
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Affiliation(s)
- Krishna Aayush
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Kanika Sharma
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Gurvendra Pal Singh
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Ivy Chiu
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Prafull Chavan
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Mamta Shandilya
- School of Physics and Material Science, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India; Department of Food Technology and Nutrition, School of Agricultural, Lovely Professional University, Phagwara 144411, India
| | - Haoxin Ye
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Somesh Sharma
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India.
| | - Tianxi Yang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
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