Bioactive properties and potential applications of Aloe vera gel edible coating on fresh and minimally processed fruits and vegetables: a review

Sarker, Ayesha; Grift, Tony E.

doi:10.1007/s11694-020-00802-9

Cited by 38 publications

(22 citation statements)

References 101 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It provides enough restrictions for moisture and gas exchanges to conserve the firmness, colour, and flavour of the fruits and vegetables. Additionally, the antimicrobial and antioxidative properties of A. vera minimises the microbial growth of the encapsulated product 40 .…”

Section: Discussionmentioning

confidence: 99%

Tailored synbiotic powder (functional food) to prevent hyperphosphataemia (kidney disorder)

Anand

Yoshida

Aoyagi

2021

Sci Rep

View full text Add to dashboard Cite

Hyperphosphataemia is treated with phosphate binders, which can cause adverse effects. Spray-dried synbiotic powder (SP) composed of Lactobacillus casei JCM1134 (a phosphate-accumulating organism; PAO) and Aloe vera is potentially a safer alternative for efficient phosphate removal. In this study, a novel strategy was developed; lysine-derivatized deacetylated A. vera (DAVK) was synthesised and fabricated on phosphate-deficient PAO (PDP) for efficient phosphate transfer and then spray-dried with the supernatant of DAV centrifugation to form a sacrificial layer on PDP for SP integrity during gastric passage. In vitro experiments revealed that PAO removed only 1.6% of the phosphate from synthetic media, whereas SP removed 89%, 87%, and 67% (w/v) of the phosphate from milk, soft drink, and synthetic media, respectively, confirming the protective role of A. vera and efficient phosphate transport. Compared with commercial binders, SP effectively removed phosphate from synthetic media, whereas SP and CaCO3 exhibited comparative results for milk and soft drink. Importantly, CaCO3 caused hypercalcaemia. Thus, the described SP presents a promising tool to prevent hyperphosphataemia. This study also revealed a novel factor: diets of patients with chronic kidney disease should be monitored to determine the optimal phosphate binders, as phosphate removal performance depends on the accessible phosphate forms.

show abstract

Section: Discussionmentioning

confidence: 99%

Tailored synbiotic powder (functional food) to prevent hyperphosphataemia (kidney disorder)

Anand

Yoshida

Aoyagi

2021

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Similarly, Sucheta et al (2019) reported that during extended storage time (from 15th to 30th days), tomatoes coated with composite edible coatings (commercial pectin, corn flour and beetroot powder) showed a decline of hue angle with respect to uncoated tomato. Beside undesirable influence on sensory quality of some edible coatings have instability of bioactive compounds, poor weak film forming properties and surface adhesion might be another challenge that limit commercial applications of aloevera gel edible (Sarker & Grift, 2021).…”

Section: Limitations Of Edible Coatings and Suggested Solutionsmentioning

confidence: 99%

Potential applications and limitations of edible coatings for maintaining tomato quality and shelf life

Duguma

2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Tomato is among the most commercialised fruits due to its high nutritional value and health-promoting compounds. However, tomatoes have a short shelf life and plastic packaging materials are used to mitigate perishability. Nevertheless, the exhaustion of nonrenewable natural resources used to produce plastics and demand for eco-friendly packaging entailed search for other alternatives. Edible coatings have emerged as an effective and environmentally friendly alternative to protect fruits from physical and chemical deterioration, and microbial spoilage. Edible coating can be produced from natural raw materials such as lipids, proteins and polysaccharides. The aim of this review was to assess the recent scientific literature regarding the application of edible coatings in maintaining quality and enhancing shelf life of tomatoes. This review has collected and analysed the most recent studies about the application of edible coatings of tomato. The available literature has indicated that different edible coatings have the potential to maintain physico-chemical and sensory qualities and improve shelf life of tomatoes. Despite several benefits, edible coatings have poor barrier properties, and some of edible coatings impart undesirable flavour on produce. The review suggests that blending edible coatings with essential oil and active compounds using nanotechnologies could be used to overcome the limitations of edible coatings.

show abstract

“…Different polysaccharides such as starch, chitosan, pectin, alginate, gums, and gels have been used to coat fresh fruits and vegetables. Edible polysaccharide-based coatings maintain the post-harvest quality of fruits and vegetables and are environmentally friendly [5,6].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation

et al. 2021

View full text Add to dashboard Cite

Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food. Therefore, the objective of this work was to develop a coating based on yam (Dioscorea rotundata L.) starch-containing lime, fennel, and lavender essential oils to extend the shelf life of strawberries (Fragaria vesca l.). The tensile properties, barrier properties (water vapour permeability (WVP) and oxygen permeability (OP)), moisture content, water-solubility, absorption capacity, water contact angle, optical properties, the antioxidant activity of the resultant starch-based coatings were evaluated. After that, the active properties of the coatings were assessed on strawberries inoculated with Aspergillus niger during 14 days of storage at 25 °C. The results showed that the incorporation of essential oils improved the elongation and WVP and provided antioxidant capacity and antimicrobial activity in the films. In particular, the essential oil of lime showed higher antioxidant activity. This fact caused the unwanted modification of other properties, such as the decrease in tensile strength, elastic modulus and increase in OP. The present study revealed the potential use of lime, fennel, and lavender essential oils incorporated into a polymeric yam starch matrix to produce biodegradable active films (antioxidant and antimicrobial). Obtained films showed to be a viable alternative to increase the shelf life of strawberries and protect them against Aspergillus niger.

show abstract

Bioactive properties and potential applications of Aloe vera gel edible coating on fresh and minimally processed fruits and vegetables: a review

Cited by 38 publications

References 101 publications

Tailored synbiotic powder (functional food) to prevent hyperphosphataemia (kidney disorder)

Tailored synbiotic powder (functional food) to prevent hyperphosphataemia (kidney disorder)

Potential applications and limitations of edible coatings for maintaining tomato quality and shelf life

Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation

Contact Info

Product

Resources

About