A novel antimicrobial ZnO nanoparticles-added polysaccharide edible coating for the preservation of postharvest avocado under ambient conditions

Le, Khoa Hai; Nguyen, Minh Dac-Binh; Tran, Lam Dai; Thi, Hong Phuong Nguyen; Tran, Chinh V.; Tran, Khanh Toan; Thi, Hoai Phuong Nguyen; Thi, Nga Dinh; Yoon, Yong Soo; Trinh, Nguyen Duy; La, Duong Duc

doi:10.1016/j.porgcoat.2021.106339

Cited by 37 publications

(21 citation statements)

References 41 publications

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“… Antimicrobial activity of ZnO preserve the fruit weight, reduces the respiration process and loss of carbon atom in fruits. [ 86 ] Zinc oxide (ZnO) nanoparticles – ZnO nanoparticle with xanthan gum matrix, Poly (ethylene glycols) and sesame oil Apples and tomatoes Reduced weight loss and high antibacterial activities due to the protective layer of ZnO reinforced xanthan hybrid system. Enhanced fruits shelf-life >13 days of storage at room temperature.…”

Section: Agro-industrial Residues-based Materials In Fabrication Of Edible Coatingsmentioning

confidence: 99%

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Singh

Ghosh

2022

Progress in Organic Coatings

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Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O 2 /CO 2 ) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.

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Section: Agro-industrial Residues-based Materials In Fabrication Of Edible Coatingsmentioning

confidence: 99%

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Singh

Ghosh

2022

Progress in Organic Coatings

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“…It must also have low viscosity, be transparent, tasteless, and do not give an unwanted influence on the coated product. The formulation of edible coatings does not contain harmful additives, technology, and the raw materials are relatively cheap (Nasrin et al, 2020;Parven et al, 2020;Tabassum and Khan, 2020;Tkaczewska, 2020;Umaraw et al, 2020;Le et al, 2021;Ozturk et al, 2021;Perdana et al, 2021;Piazzolla et al, 2021). Edible coatings made from polysaccharides have also been developed to inhibit gas transfer and reduce respiration rates.…”

Section: Edible Coatingmentioning

confidence: 99%

Nano Coating of Aloe-Gel Incorporation Additives to Maintain the Quality of Freshly Cut Fruits

Suriati

2022

Front. Sustain. Food Syst.

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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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“…Many studies are underway to determine how we may take advantage of the nonedible parts of plant materials and to explore their nutritional benefits, which may soon prove to be profitable. To preserve the environment, methods must be taken to make use of waste especially since the inedible parts of many fruits and vegetables such as avocados contain bioactive compounds in high amounts ( Le et al, 2021 ). Chemically, avocado seeds contain phytosterols, fatty acids, triterpene, and glucosides of abscisic acid ( Espinosa-Garza et al, 2019 ), which give seeds many biological activities including antioxidant, antihypertensive, fungicidal, larvicidal, and hypolipidemic activities ( Suvanto et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

“…The avocado kernels contain 70% of the antioxidants contained in the whole avocado, as well as polyphenols, and soluble fiber which reduces cholesterol and aids in disease prevention ( Dabas et al, 2019 ). However, high concentrations of antinutritional factors mainly tannins, saponins, oxalates, phytates, and alkaloids are found in avocado kernel flour ( Tanwar et al, 2018 ), it is necessary to minimize the level of antinutritional compounds, which can be achieved by many technological treatments, including soaking, roasting, germination, and fermentation ( Ojha et al, 2020 , Le et al, 2021 ). According to Kumari and Amarakoon (2021) , fermentation using Lactobacillus plantarum as starter culture at 37 °C for 72 h are the best conditions for reducing the antinutrient content of avocado kernels.…”

Section: Introductionmentioning

confidence: 99%

Fermented Hass avocado kernel: Nutritional properties and use in the manufacture of biscuits

Rozan

Alamri

Bayomy

2022

Saudi Journal of Biological Sciences

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A novel antimicrobial ZnO nanoparticles-added polysaccharide edible coating for the preservation of postharvest avocado under ambient conditions

Cited by 37 publications

References 41 publications

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Nano Coating of Aloe-Gel Incorporation Additives to Maintain the Quality of Freshly Cut Fruits

Fermented Hass avocado kernel: Nutritional properties and use in the manufacture of biscuits

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