Bio-nanocomposite edible coatings based on arrowroot starch/cellulose nanocrystals/carnauba wax nanoemulsion containing essential oils to preserve quality and improve shelf life of strawberry

Filho, Josemar Gonçalves de Oliveira; Albiero, Beatriz; Calisto, Ítalo H.; Bertolo, Mirella Romanelli Vicente; Oldoni, Fernanda Campos Alencar; Egea, Mariana Buranelo; Bogusz, Stanislau; Azeredo, Henriette Monteiro Cordeiro de; Ferreira, Marcos D.

doi:10.1016/j.ijbiomac.2022.08.049

Cited by 46 publications

(15 citation statements)

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“…The plant wax is present as a component in the thin amorphous epicuticular layer [ 11 ], where it protects and provides self-cleaning properties [ 12 ]. In industrial use, the different properties of biowaxes mean they are potentially included in a range of products, such as the following: protective coatings, paints and inks (e.g., anti-blocking properties, anti-graffiti, gloss improvement, slip modification, hydrophobicity) [ 13 ]; protective edible coatings (e.g., barrier properties, anti-microbial, shelf-life) [ 14 , 15 ]; food packaging (e.g., barrier properties, light protection) [ 16 ]; composites (e.g., interface reinforcement) [ 17 ]; construction (e.g., phase change materials) [ 18 ]; energy conversion and management (e.g., thermal energy storage) [ 19 ]; metal protection (e.g., lubricity, corrosion protection) [ 20 ]; paper coating (e.g., barrier properties, heat sealability) [ 21 ]; textile finishes (e.g., gloss improvement, softness, water repellence) [ 22 ]; cosmetics (e.g., skin care) [ 23 ]; food (e.g., microencapsulation or food coating) [ 24 ]; wood products (e.g., hydrophobization, slip, abrasion resistance) [ 25 ]; or in the machining industry (e.g., bio-lubricant) [ 26 ]. For example, the hydrophobicity of paper and wood coatings with carnauba wax improved with water contact angles of over 140° [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

Stabilization of an Aqueous Bio-Based Wax Nano-Emulsion through Encapsulation

Samyn

Rastogi

2022

Nanomaterials

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The emulsification of biowaxes in an aqueous environment is important to broaden their application range and make them suitable for incorporation in water-based systems. The study here presented proposes a method for emulsification of carnauba wax by an in-situ imidization reaction of ammonolysed styrene (maleic anhydride), resulting in the encapsulation of the wax into stabilized organic nanoparticles. A parameter study is presented on the influences of wax concentrations (30 to 80 wt.-%) and variation in reaction conditions (degree of imidization) on the stability and morphology of the nanoparticles. Similar studies are done for encapsulation and emulsification of paraffin wax as a reference material. An analytical analysis with Raman spectroscopy and infrared spectroscopy indicated different reactivity of the waxes towards encapsulation, with the bio-based carnauba wax showing better compatibility with the formation of imidized styrene (maleic anhydride) nanoparticles. The latter can be ascribed to the higher functionality of the carnauba wax inducing more interactions with the organic nanoparticle phase compared to paraffin wax. In parallel, the thermal and mechanical stability of nanoparticles with encapsulated carnauba wax is higher than paraffin wax, as studied by differential scanning calorimetry, thermogravimetric analysis and dynamic mechanical analysis. In conclusion, a stable aqueous emulsion with a maximum of 70 wt.-% encapsulated carnauba wax was obtained, being distributed as a droplet phase in 200 nm organic nanoparticles.

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Section: Introductionmentioning

confidence: 99%

Stabilization of an Aqueous Bio-Based Wax Nano-Emulsion through Encapsulation

Samyn

Rastogi

2022

Nanomaterials

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“…The application of edible coatings is capable of preserving the quality of strawberries, forming a semipermeable barrier on the surface of the fruits, thus reducing the exchange of gases and humidity, resulting in reduced water loss, respiration, and ripening rates. Thus, the film formed on the surface of strawberries can reduce weight loss during the storage period. , …”

Section: Resultsmentioning

confidence: 99%

Biodegradable Coatings Based on Cassava Starch and Poly(Vinyl Alcohol): Potential Application for Prolonging the Shelf Life of Strawberries (Fragaria ananassa) cv. San Andreas

Friedrichsen,

Bruni,

Alves

et al. 2024

ACS Food Sci. Technol.

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Biodegradable edible coatings have become a viable alternative for preserving fruits such as strawberries with a high degree of perishability, extending their postharvest shelf life. The study aimed to develop a biodegradable coating based on cassava starch and poly(vinyl alcohol) to extend the shelf life of strawberries at 25 ± 5 °C, since no formulations or studies were found at this storage temperature. The formation of the composite was confirmed by the signals in the FTIR spectra. The results demonstrate that the presence of soybean oil and lecithin promotes the rearrangement of polymer bonds, ensuring the availability of hydroxyls. Thus, formulation B obtained a hydrophobic surface, justified by the lower moisture content, water solubility, and water vapor permeability. The new material was applied as a coating to fresh strawberries, delaying the senescence process and extending the shelf life of the strawberries at 25 ± 5 °C by 105% compared to the control sample.

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“…The coated samples presented improved shelf life, antioxidant activity, phenolic compounds, and ascorbic acid content compared with uncoated strawberries. The coatings that contained essential oils proved to have antimicrobial activity [ 82 ]. In addition, an edible coating developed from chia seed mucilage and bacterial cellulose nanofiber was analyzed in order to determine its effect on the bioactive compounds and antioxidant enzyme activity of the strawberry samples.…”

Section: Resultsmentioning

confidence: 99%

Chitosan-Based Edible Coatings Containing Essential Oils to Preserve the Shelf Life and Postharvest Quality Parameters of Organic Strawberries and Apples during Cold Storage

Popescu

Palade

Nicolae

et al. 2022

Foods

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Edible coatings and films have been researched for more than three decades due to their ability to be incorporated with different functional ingredients or compounds as an option to maintain the postharvest quality of fruits and vegetables. The aim of this study was to evaluate the effect of three types of chitosan-based (CH) edible coatings obtained from medium and high molecular weight chitosan, containing ascorbic or acetic acid and sea buckthorn or grape seed essential oils on the physical–chemical and microbiological properties of organic strawberries and apple slices during cold storage at 4 °C and 8 °C. Scanning electron microscope images showed both a smooth structure and a fracture and pore structure on strawberry coatings and a dense and smooth structure on the apple slices coatings. Further, the edible coatings managed to reduce the microbial load of yeasts and molds of the coated strawberries during the storage period. Overall, the treatments preserved the ascorbic acid, total polyphenol content, and antioxidant activity for all the tested samples compared to the control sample, throughout the storage period. In addition, the water activity (aw) of the coated samples presented lower values (0.96–0.98) than the control samples. The obtained results indicate that the developed chitosan-based edible coatings could maintain the postharvest parameters of the tested samples, also leading to their shelf-life prolongation.

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Bio-nanocomposite edible coatings based on arrowroot starch/cellulose nanocrystals/carnauba wax nanoemulsion containing essential oils to preserve quality and improve shelf life of strawberry

Cited by 46 publications

References 46 publications

Stabilization of an Aqueous Bio-Based Wax Nano-Emulsion through Encapsulation

Stabilization of an Aqueous Bio-Based Wax Nano-Emulsion through Encapsulation

Biodegradable Coatings Based on Cassava Starch and Poly(Vinyl Alcohol): Potential Application for Prolonging the Shelf Life of Strawberries (Fragaria ananassa) cv. San Andreas

Chitosan-Based Edible Coatings Containing Essential Oils to Preserve the Shelf Life and Postharvest Quality Parameters of Organic Strawberries and Apples during Cold Storage

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