A Novel Sodium Alginate-Carnauba Wax Film Containing Calcium Ascorbate: Structural Properties and Preservative Effect on Fresh-Cut Apples

Lin, Xiao; Zhang, Hanyu; Guo, Xiaolong; Qin, Yimin; Shen, Peili; Peng, Qiang

doi:10.3390/molecules28010367

Cited by 10 publications

(8 citation statements)

References 37 publications

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“…This is due to the fact that organic acids serve as a substrate for respiratory pathways 46 . As a result, these coatings demonstrate efficacy in preserving citrus TA over a 40-day storage period, in agreement with previous studies 47 , 48 . The highest fruit acidity levels in oranges were observed in fruits treated with a 1.5% carnauba wax concentration, after 80 days of storage, also lowest total acidity (TA) was recorded in fruits treated with carnauba wax (0.5%) (Fig.…”

Section: Discussionsupporting

confidence: 92%

Carnauba wax-based edible coatings retain quality enhancement of orange (Citrus sinensis cv. Moro) fruits during storage

Babarabie,

Sardoei,

Jamali

et al. 2024

Sci Rep

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Fruit coatings serve a dual purpose in preserving the quality of fruits. Not only do they act as a barrier against water evaporation and fungal infiltration, but they also enhance the fruit’s visual appeal in the market. Yet, their influence on the fruit’s quality components, which play a crucial role in determining its nutritional value, taste, and overall flavor, has remained relatively unexplored. This study aimed to evaluate the effects of carnauba wax coating on the quality of Moro oranges during storage. The selected fruits were meticulously chosen for uniformity in size. The experiment involved applying carnauba wax, a commonly used type among local producers, at four different concentrations: 0%, 0.5%, 1%, and 1.5%. These treatments were applied during various storage periods, including immediately after fruits were harvested and after 40 and 80 days. Following the application of these treatments, the oranges were stored in a controlled environment (morgue) at a temperature of 4 ± 1 °C. Subsequently, several physicochemical parameters of both the fruit flesh and skin were examined. The results unveiled a decline in the overall ascorbic acid content of the fruits. In terms of phenol content, a general decreasing trend was observed after harvesting. At each sampling interval during storage, the phenol content in uncoated fruits consistently exceeded that of their waxed counterparts. Significant reduction in fruit weight was observed throughout the storage period. Both vitamin C and total acidity levels in the fruit exhibited decreases during the storage period. As time passed, fruit firmness gradually declined, while fruit decay increased during the 40- and 80-day storage periods for untreated Moro oranges. The anthocyanin content showed an increasing trend. The study also unveiled a decline in the antioxidant capacity of citrus fruits during storage. Strong significant positive correlations were observed between total phenol content and key parameters, such as antioxidant activity (0.941**), MDA (0.364*), vitamin C content, and total carbohydrate content (0.475**). Skin radiance showed a perfect correlation with chroma and hue (1.000**). Principal component analysis revealed that the first principal component accounted for 34.27% of the total variance, out of a total of five principal components that explained 77.14% of the variance. Through cluster analysis, the variables were categorized into three distinct groups; one associated with weight loss and another with ion leakage. Considering these findings, carnauba wax-based coating emerges as a promising solution for preserving Moro oranges. It effectively mitigates fruit weight loss and helps maintain fruit firmness during storage, making it a valuable tool for fruit preservation.

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Section: Discussionsupporting

confidence: 92%

Carnauba wax-based edible coatings retain quality enhancement of orange (Citrus sinensis cv. Moro) fruits during storage

Babarabie,

Sardoei,

Jamali

et al. 2024

Sci Rep

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“…TSS content is an essential indicator for measuring fruit maturity and intrinsic quality ( 44 ). As shown in Figure 3C , the TSS content in fresh-cut jackfruit was raised initially and declined subsequently during storage.…”

Section: Resultsmentioning

confidence: 99%

“…The above findings implied that nisin+ε-PL is more suitable for maintaining fresh-cut jackfruit firmness. TSS content is an essential indicator for measuring fruit maturity and intrinsic quality (44). As shown in Figure 3C, the TSS content in fresh-cut jackfruit was raised initially and declined subsequently during storage.…”

Section: Effects Of Nisin and ε-Pl Combined Treatment On Weight Loss ...mentioning

confidence: 97%

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

Zeng,

Fan,

Yang

et al. 2024

Front. Nutr.

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This study investigated the effects of nisin combined with ε-polylysine on microorganisms and the refrigerated quality of fresh-cut jackfruit. After being treated with distilled water (control), nisin (0.5 g/L), ε-polylysine (0.5 g/L), and the combination of nisin (0.1 g/L) and ε-polylysine (0.4 g/L), microporous modified atmosphere packaging (MMAP) was carried out and stored at 10 ± 1°C for 8 days. The microorganisms and physicochemical indexes were measured every 2 days during storage. The results indicated that combined treatment (0.1 g/L nisin, 0.4 g/L ε-polylysine) had the best preservation on fresh-cut jackfruit. Compared with the control, combined treatment inhibited microbial growth (total bacterial count, mold and yeast), reduced the weight loss rate, respiratory intensity, polyphenol oxidase and peroxidase activities, and maintained higher sugar acid content, firmness, and color. Furthermore, it preserved higher levels of antioxidant compounds, reduced the accumulation of malondialdehyde and hydrogen peroxide, thereby reducing oxidative damage and maintaining high nutritional and sensory qualities. As a safe application of natural preservatives, nisin combined with ε-polylysine treatment has great application potential in the fresh-cut jackfruit industry.

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“…Carnauba wax improved the water resistance of fresh-cut fruits and sodium ascorbate improved the nutritional value of food, worked as an antioxidant, and prevented apples from browning, whereas glycerin as a plasticizer enhanced the flexibility of the film. Though sodium alginate–carnauba wax film with calcium ascorbate indicated good preservative values for fresh-cut apples, the research should be extended to other types of food for practical applications [ 181 ].…”

Section: Alginate-based Materials: the State Of Innovationmentioning

confidence: 99%

State of Innovation in Alginate-Based Materials

Adamiak

Sionkowska

2023

Marine Drugs

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This review article presents past and current alginate-based materials in each application, showing the widest range of alginate’s usage and development in the past and in recent years. The first segment emphasizes the unique characteristics of alginates and their origin. The second segment sets alginates according to their application based on their features and limitations. Alginate is a polysaccharide and generally occurs as water-soluble sodium alginate. It constitutes hydrophilic and anionic polysaccharides originally extracted from natural brown algae and bacteria. Due to its promising properties, such as gelling, moisture retention, and film-forming, it can be used in environmental protection, cosmetics, medicine, tissue engineering, and the food industry. The comparison of publications with alginate-based products in the field of environmental protection, medicine, food, and cosmetics in scientific articles showed that the greatest number was assigned to the environmental field (30,767) and medicine (24,279), whereas fewer publications were available in cosmetic (5692) and food industries (24,334). Data are provided from the Google Scholar database (including abstract, title, and keywords), accessed in May 2023. In this review, various materials based on alginate are described, showing detailed information on modified composites and their possible usage. Alginate’s application in water remediation and its significant value are highlighted. In this study, existing knowledge is compared, and this paper concludes with its future prospects.

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A Novel Sodium Alginate-Carnauba Wax Film Containing Calcium Ascorbate: Structural Properties and Preservative Effect on Fresh-Cut Apples

Cited by 10 publications

References 37 publications

Carnauba wax-based edible coatings retain quality enhancement of orange (Citrus sinensis cv. Moro) fruits during storage

Carnauba wax-based edible coatings retain quality enhancement of orange (Citrus sinensis cv. Moro) fruits during storage

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

State of Innovation in Alginate-Based Materials

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