Attributes of Aloe vera gel and chitosan treatments on the quality and biochemical traits of post-harvest tomatoes

Khatri, Dinesh; Panigrahi, Jitendriya; Prajapati, Anamika; Bariya, Himanshu

doi:10.1016/j.scienta.2019.108837

Cited by 77 publications

(65 citation statements)

References 36 publications

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“…Edible coatings are known to positively affect the shelf-stability of perishable goods by minimizing the moisture loss and rate of respiration (Olivas & Barbosa-Cánovas, 2005). Different kind of coatings was used to enhance the shelf-life of tomatoes, like gum arabic (Ali et al, 2010), corn zein films (Park et al, 1994), mango kernel starch (Nawab et al, 2017), rice starch (Das et al, 2013), almond gum exudate (Mahfoudhi et al, 2014), hydroxypropyl methylcellulose (Rong-Yu & Yao-Wen, 2003), aloe vera gel, and chitosan-based coating (Khatri et al, 2020), chitosan and cinnamic acid-based coating (Mior Azmai et al, 2019), sodium carboxymethyl cellulose with mono-diglycerides of fatty acids (Taşdelen & Bayindirli, 1998), and the results showed that all these coatings could able to increase the shelf-life of coated tomatoes as compared to control. As rice bran wax is edible, cheap, and stable, it can be used as one of the alternative methods of coating tomatoes for their shelf life extension.…”

Section: Introductionmentioning

confidence: 99%

“…The modified atmosphere packaging also prevents the loss of moisture form product, thus, reducing the postharvest mass loss (Ncama et al., 2018). The edible coating is one of the most sought methods of modified atmospheric packaging in recent years, which has been proven effective in many cases (Ahmed et al., 2020; Costa et al., 2018; Das et al., 2013; Guerra et al., 2015; Khatri et al., 2020; Ochoa et al., 2011; Oz & Ulukanli, 2012). The edible coatings can be defined as thin layers of primary packaging materials formed from the edible components, which can be applied directly on the product.…”

Section: Introductionmentioning

confidence: 99%

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Novel postharvest intervention using rice bran wax edible coating for shelf‐life enhancement of Solanum lycopersicum fruit

Abhirami¹,

Modupalli

Natarajan

2020

J. Food Process. Preserv.

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The edible coating is considered as one of the most-effective and safer ways to prolong the shelf-stability of the horticultural crops. Utilization of rice bran wax (RBW) as a coating substrate can be an excellent shelf-life extension strategy by transforming secondary by-product from rice processing into a useful coating substrate. This research was an attempt to use RBW as an edible coating and its effects on the shelflife extension of Marutham CO3 variety tomatoes. Crude RBW refined in laboratoryscale was undergone for free fatty acid profile analysis and found that contains 18 health-beneficial free fatty acids. RBW was made into an emulsion with different concentrations used for coating the tomatoes. Physiological loss weight, lycopene content, TSS, firmness, respiration rate, SEM structure, and thickness of the coatings were analyzed and observed that 10% emulsion coated tomatoes had shown a shelflife of 27 days, compared to 18 days of the control samples. Practical applications The concept of edible coating is one of the current global research trends that involve in the formulation of primary packaging material for food products that can be ingested safely along with the food. It is a cost-effective and sustainable solution to reduce the environmental pollution caused by conventional polymer packaging solutions. Rice bran wax is a secondary by-product separated from the rice bran oil during refining. It has good applicability in the formation of lipid-based edible coatings, after refining and removal of crude resinous matter. It is a hydrophobic substance and avoids moisture loss from the product during storage. Due to its water repellency, it also avoids microbial infestation. It can be beneficially used for horticultural crops, owing to their low shelf life due to high moisture content and metabolic activity. The rice bran wax-based coating can also delay the ripening process by modifying the immediate environment of the product. This coating can be used for high valued horticultural produce that tends to ripen or shrivel sooner. It can also be used as an obstruction against enzymatic browning in cut fruits and vegetables and for minimally processed and packaged foods. Rice bran wax-based edible coating can be used for shelf-life extension of horticultural produce and also for milk (e.g., Cheese) and meat (e.g., Cut meat) products.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Novel postharvest intervention using rice bran wax edible coating for shelf‐life enhancement of Solanum lycopersicum fruit

Abhirami¹,

Modupalli

Natarajan

2020

J. Food Process. Preserv.

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“…Application of ALV gel coating have been found to actively preserve the titratable acidity and accumulation of SSC and sugar-to-acid ratio during storage by delaying senescence in fruits and vegetables. Numerous reports about fresh horticultural produce such as tomato (Khatri et al, 2020), litchi (Ali et al, 2019a), orange (Rasouli et al, 2019), mango (Atlaw, 2018), strawberry (Qamar et al, 2018), TA B L E 3 Effect of Aloe vera application on postharvest disease incidence of fruits and jujube (Mani et al, 2017) supported this statement and revealed that coated fruits displayed maintained acidity and better consuming quality. ALV gel coating has been found to reduce the degeneration in organic acids with maintenance of sugar-to-acid ratio at higher level.…”

Section: Phytonutrients and Antioxidative Capacitymentioning

confidence: 78%

“…Application of ALV gel has been reported by combining with various other postharvest natural and synthetic coatings having varying effects on the quality of fruits and vegetables. It has been found in the literature that exogenous application of ALV combined with natural edible coatings such as guar gum (Ebrahimi & Rastegar, 2020), basil seed mucilage (Nourozi & Sayyari, 2020), banana starch (Pinzon et al, 2020), gum arabic (Anjum et al, 2020), chitosan (Khatri et al, 2020;Vieira et al, 2016), Fagonia indica plant extract ), rosehip oil (Martínez-Romero et al, 2017, shellac (Chauhan et al, 2015), xanthan gum (Abraham & Banerjee, 2018), tragacanth gum (Mohebbi et al, 2012), wheat grass juice (Ratra et al, 2016), neem extract (Jaiswal et al, 2017), and garlic oil upregulated its expression on end quality. Likewise, synthetic coatings including ascorbic acid (Ali, Anjum, Nawaz, Naz, et al, 2019;Sogvar et al, 2016), cystine (Song et al, 2013), salicylic acid (Peyro et al, 2017;Rasouli et al, 2019), hydroxypropyl methylcellulose (Farina, Passafiume, Tinebra, Scuderi, et al, 2020) gave promising results for maintaining the fruit quality (Table 1).…”

Section: Aloe Ver a Appli C Ati On In Comb Inati On With Other P Osmentioning

confidence: 99%

Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview

Hasan

Riaz²,

Malik

et al. 2021

J. Food Biochem.

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Aloe vera (ALV) with its unique nutritional profile is being used for food, health, and nutraceutical industries globally. Due to its organic nature, ALV gel coating has created lot of interest for exploring its potential in extending the shelf and storage life of fresh produce. ALV gel coating plays imperative role in delaying fruit ripening by lowering ethylene biosynthesis, respiration rate, and internal metabolic activities associated with fruit softening, color development, enzymatic browning, and decay. ALV gel coating reduces the microbial spoilage due to its antifungal properties and maintains visual appearance, firmness, sugar: acid ratio, total antioxidants, and phenolic contents with conserved eating quality. ALV coated fruits and vegetables showed reduced weight loss, superoxide ion (O − • 2 ), hydrogen peroxide (H 2 O 2 ), ion leakage, and soluble solids content and exhibited higher acidity, anthocyanins, ascorbic acid, catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX) activities. It also delayed the enzymatic browning by inducing peroxidase (POD) activity during storage. Recent local studies also revealed that ALV gel coating markedly conserved higher consuming quality and extended storage period (>1.34-fold) of different fruits and vegetables. Overall, Aloe vera gel coating alone or in combination with other organic compounds has shown great potential as a food-safe and eco-friendly coating for maintaining the quality of fruits and vegetables over extended period and reducing postharvest losses in the supply chain. Practical applicationsALV gel is a plant-based natural coating of eco-friendly nature. The present review summarizes the updated information of ALV gel coating application, methods of extraction, combinations with other postharvest coatings, and its impact on quality of various fruits and vegetables. It also provides future insights for the development of commercially applicable ALV gel coating protocols through simulation studies. So, being a natural coating, ALV gel has tremendous potential to be used in fruit and vegetable industries around the globe.

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“…Aloe vera gel [142,161,260,267,268] represents an important ingredient in chitosan-based formulations, since this extract has multiple benefits: anti-inflammatory, detoxifying, lowering cholesterol, improving metabolism, anti-ulceration, improving oral health, fighting cold and cough, etc. Therefore, besides edible coatings, aloe vera gel is both food and medicine, which is probably due to the content of glycosides aloin A and B (15-40%) [269].…”

mentioning

confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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Attributes of Aloe vera gel and chitosan treatments on the quality and biochemical traits of post-harvest tomatoes

Cited by 77 publications

References 36 publications

Novel postharvest intervention using rice bran wax edible coating for shelf‐life enhancement of Solanum lycopersicum fruit

Novel postharvest intervention using rice bran wax edible coating for shelf‐life enhancement of Solanum lycopersicum fruit

Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview

Edible and Functionalized Films/Coatings—Performances and Perspectives

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