Antifungal activity of food additives in vitro and as ingredients of hydroxypropyl methylcellulose-lipid edible coatings against Botrytis cinerea and Alternaria alternata on cherry tomato fruit

Fagundes, Cristiane; Pérez-Gago, María B.; Monteiro, Alcilene Rodrigues; Palou, Lluı́s

doi:10.1016/j.ijfoodmicro.2013.08.001

Cited by 61 publications

(53 citation statements)

References 40 publications

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“…For each potassium salt tested, the exact concentration required to inhibit fungal growth differed somewhat between tomato pathogens. These results are consistent with other studies demonstrating that suppression of microbial strains varies in response to different organic and inorganic salts Olivier et al and Fagundes et al, [17,35] show that the percentage of fungal inhibition in amended PDA medium was dependent on concentration used, and that the most significant decrease in mycelial growth was obtained with the highest concentration of salt tested. In fact, the effectiveness of potassium salts in controlling various plant pathogens have been previously reported [18,[36][37][38][39][40].…”

Section: Discussionsupporting

confidence: 93%

“…tested (FOL, FORL and F. solani), C. coccodes and V. dahliae, but was efficient in inhibiting growth of B. cinerea, S. sclerotiorum and P. aphanidermatum. In this sense, Fagundes C et al, verified via in vitro tests that dibasic and tribasic phosphates would decrease colony diameters of B. cinerea at rates similar to bicarbonates [35]. Nevertheless, Ordóñez C et al, mentioned that the efficiency of these compounds depends on concentrations used (0.2%-3%) and on the relative sensitivity of targeted microorganisms [59].…”

Section: Vd Fol Forlmentioning

confidence: 99%

“…However, PB was found to be ineffective against most tomato fruit rot pathogens even though bicarbonates were reported possess wide-spectrum antimicrobial properties; their efficacy in controlling postharvest fungal phytopathogens has been widely reported [17,[20][21][22]35,37,41,80].…”

Section: Vd Fol Forlmentioning

confidence: 99%

See 2 more Smart Citations

Comparative Efficacy of Potassium Salts Against Soil-borne and Air-borne Fungi and Their Ability to Suppress Tomato Wilt and Fruit Rots

Jabnoun‐Khiareddine¹,

Abdallah²,

El-Mohamedy³

et al. 2016

J Microb Biochem Technol

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Section: Discussionsupporting

confidence: 93%

Section: Vd Fol Forlmentioning

confidence: 99%

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Comparative Efficacy of Potassium Salts Against Soil-borne and Air-borne Fungi and Their Ability to Suppress Tomato Wilt and Fruit Rots

Jabnoun‐Khiareddine¹,

Abdallah²,

El-Mohamedy³

et al. 2016

J Microb Biochem Technol

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“…By protecting fruit from postharvest decay caused by deleterious microorganisms, these coatings provide extra functions beyond retarding fruit dehydration and reducing fruit respiration rate and ethylene production. Compounds as essential oils, organic and inorganic acids and their salts, and other permitted food additives or generally recognized as safe (GRAS) compounds have been preferred as active ingredients of antifungal edible coatings for fruits and vegetables [8][9][10][11][12]. These coatings are of particular interest for fruits that are not peeled for consumption and have emerged as an important alternative to the use of synthetic chemical fungicides for postharvest disease control.…”

Section: Introductionmentioning

confidence: 99%

Effect of Hydroxypropyl Methylcellulose-Beeswax Composite Edible Coatings Formulated with or without Antifungal Agents on Physicochemical Properties of Plums during Cold Storage

Günaydın

Karaca

Palou

et al. 2017

Journal of Food Quality

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The influence of hydroxypropyl methylcellulose-(HPMC-) beeswax (BW) composite edible coatings formulated with or without food additives with antifungal properties on physicochemical and sensory properties of plums (Prunus salicina) cv. "Friar" stored for 11 and 22 d at 1 ∘ C followed by a shelf life period of 5 d at 20 ∘ C was evaluated. Food preservatives selected from previous research included potassium sorbate (PS), sodium methyl paraben (SMP), and sodium ethyl paraben (SEP). Emulsions had 7% of total solid content and were prepared with glycerol and stearic acid as plasticizer and emulsifier, respectively. All the coatings reduced plum weight and firmness loss and coated fruit showed higher titratable acidity, soluble solids content, and hue angle values at the end of the storage period. In addition, physiological disorders such as flesh browning and bleeding were reduced in coated samples compared to uncoated controls. Paraben-based coatings were the most effective in controlling weight loss and the SMP-based coating was the most effective in maintaining plum firmness. Respiration rate, sensory flavor, off-flavors, and fruit appearance were not adversely affected by the application of antifungal coatings. Overall, these results demonstrated the potential of selected edible coatings containing antifungal food additives to extend the postharvest life of plums, although further studies should focus on improving some properties of the coatings to enhance gas barrier properties and further increase storability.

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“…Heydaryinia et al (2011) demonstrated the effect of potassium sorbate and sodium benzoate on Aspergillus niger. In another study, Fagundes et al (2013) showed the antimicrobial effect of potassium sorbate and sodium benzoate in vitro against Botritis cinerea and Alternaria alternate as fungal pathogens of cherry tomato fruit. Stanojevic et al (2009) and temperature of storage that can affect this effect (Schmidl and Labuza, 2000).…”

Section: Sodium Benzoatementioning

confidence: 99%

Antimicrobial packaging system for minimally processed fruit

Lledó¹,

Inés²

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Certifican que:La memoria titulada "Antimicrobial packaging system for minimally processed fruit" que presenta Dña. Marta Inés Lara Lledó para optar al grado de Doctor por la Universidad Politécnica de Valencia, ha sido realizada en el Instituto Tecnológico del Embalaje, Transporte y Logística (ITENE) bajo su dirección y que reúne las condiciones para ser defendida por su autora. antimicrobiano, a escala laboratorio y a escala semi-industrial, con el objetivo de reducir la proliferación de la flora natural de la fruta pelada y cortada y extender su vida útil. Se han desarrollado distintos prototipos para su posterior aplicación industrial.Previo al desarrollo de los materiales de envase, se llevó a cabo una selección de agentes activos más idóneos. Para ello se estudiaron mediante ensayos in vitro las propiedades antimicrobianas de agentes activos volátiles, citral, hexanal y linalool y diferentes mezclas de los mismos, frente a distintos microorganismos típicos del deterioro de las frutas, mohos y levaduras, concluyendo que la efectividad de la mezcla de los tres es superior a la suma de la efectividad de los agentes activos de forma individual. Así mismo, también se seleccionaron agentes antimicrobianos no volátiles como el sorbato potásico y benzoato sódico, los cuáles son ampliamente empleados en la industria alimentaria debido principalmente a sus propiedades antifúngicas.Con los agentes activos seleccionados, se desarrollaron películas monocapa de polipropileno (PP) con distintas concentraciones de la mezcla activa, citral, hexanal y linalool, a escala laboratorio, mediante técnicas de extrusión, y películas bicapa a escala semi-industrial mediante coextrusión. Por otra parte, se desarrollaron bandejas activas a escala semiindustrial mediante termoconformado de láminas obtenidas por coextrusión de compuestos de PP y etilvinilaceteto (EVA) con sorbato potásico o benzoato sódico como agentes antimicrobianos.Se evaluaron las propiedades mecánicas, barreras y térmicas de los materiales activos desarrollados, así como su sellabilidad y transparencia. En general, las propiedades de los polímeros no se vieron afectadas de manera relevante. Sin embargo, las bandejas activas perdieron su carácter transparente debido a la incorporación de los agentes activos no volátiles.Se estudió la cinética de liberación de los compuestos activos volátiles y no volátiles a distintas temperaturas, determinando los coeficientes de difusión de los agentes activos RESUMEN mediante el ajuste a modelos matemáticos de difusión basados en la Segunda Ley de Fick.Entre los agentes volátiles, el hexanal mostró un mayor coeficiente de difusión seguido de citral y linalool. Por otra parte, no hubo apenas diferencia en los coeficientes de difusión del sorbato potásico y benzoato sódico, siendo éstos del mismo orden de magnitud.Igualmente, se realizaron diferentes experimentos in vitro a distintas temperaturas para determinar las propiedades antimicrobianas de los materiales desarrollados. En general, los materiales activos presentaron una elev...

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Antifungal activity of food additives in vitro and as ingredients of hydroxypropyl methylcellulose-lipid edible coatings against Botrytis cinerea and Alternaria alternata on cherry tomato fruit

Cited by 61 publications

References 40 publications

Comparative Efficacy of Potassium Salts Against Soil-borne and Air-borne Fungi and Their Ability to Suppress Tomato Wilt and Fruit Rots

Comparative Efficacy of Potassium Salts Against Soil-borne and Air-borne Fungi and Their Ability to Suppress Tomato Wilt and Fruit Rots

Effect of Hydroxypropyl Methylcellulose-Beeswax Composite Edible Coatings Formulated with or without Antifungal Agents on Physicochemical Properties of Plums during Cold Storage

Antimicrobial packaging system for minimally processed fruit

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