The aim of this work is to glazing a modified bio-polymer shell as substitute of peel to keep the postharvest quality of fresh-cut fruits. In this study, chitosan as backbone of the shell was modified by addition of the functional extracts obtained from Zanthoxylum, in which 12 kinds of main identified bio-active components consisted of over 55% of the total extracts. The introduction of the extracts improved physic and mechanical properties of the shell, and endowed it with significant antimicrobial and antioxidant activity. Accordingly, the modified chitosan was used as the substitute of peel to preserve fresh-cut apples. Results exhibited that such treatments obviously delayed the decline process of overall postharvest quality of the preserved apple samples throughout all the storage period, represented by the variations in physical, chemical, and microbial properties of the apple samples were significantly inhibited. The overall observations revealed promising potential of the bio-polymer shell in food application.
This work aimed to quantify the effects of a fresh‐keeping glazing on the shelf life of frozen fish. In this work, glazing was prepared using modified chitosan as the backbone. Essential oils (EOs) extracted from two Zanthoxylum species were introduced as functional additive agents to improve the physical and chemical properties of chitosan. Kinetics models were established to predict the shelf life of the preserved fish. As the results, the shelf life increased up to 1.7–2.0 times when the temperature every dropped 4 K. Ice glazing further prolonged the shelf life. As the results, the shelf life of the samples with chitosan glazing were 1.1–1.5 times than that of the naked samples, while that of the samples with chitosan‐EOs glazing were 1.3–1.9 times. The findings revealed a general trend of variations in storage quality of frozen fish, as well as the effects of an ice glazing. It is instructive to establish application models for a real distribution chain.
Novelty impact statement
This work modified chitosan glazing by the introduction of antioxidant and antimicrobial EOs to keep the storage qualities of frozen fish.
Systematical work to quantize the effects of both frozen storage and modified glazing layers on shelf life of the preserved fish was present.
The overall findings could be instructive for real distribution chain.
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