Chitosan and graphene oxide-based biodegradable bags: An eco-friendly and effective packaging alternative to maintain postharvest quality of ‘Palmer’ mango

Góes, Glêidson Bezerra de; Freitas, Sérgio Tonetto de; Ferreira, Maria Aparecida Rodrigues; Leite, Ricardo Henrique de Lima; Santos, Francisco Klebson Gomes dos; Costa, Cristina dos Santos Ribeiro; Aroucha, Édna Maria Mendes

doi:10.1016/j.lwt.2021.112741

Cited by 18 publications

(3 citation statements)

References 41 publications

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“…The water WVTR of LDPE film is very less compared to that of biodegradable films due to which an increase in the PWL was observed among the collard greens packaged in biodegradable films. This WVTR factor might be related to the non-polar characteristic of LDPE, which makes it a hydrophobic polymer, in contrast to the polar nature of CH film 43 . Furthermore, lowest PWL was observed in the collard greens packaged in films incorporated with NC followed by ZnO, PEG, and CaCl 2.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, lowest PWL was observed in the collard greens packaged in films incorporated with NC followed by ZnO, PEG, and CaCl 2. This effect might be due to the enhanced non-polar characteristic of CH films incorporated with NC thus, decreasing the PWL in collard greens and increasing the water vapor barrier characteristics of films 43 . It has also been reported that with an increasing amount of incorporated clay into the CH films, the pathway for water molecules becomes more complex/longer.…”

Section: Resultsmentioning

confidence: 99%

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Development of chitosan-based biodegradable films enriched with thyme essential oil and additives for potential applications in packaging of fresh collard greens

Zehra

Wani

Jan

et al. 2022

Sci Rep

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In the present study, chitosan (CH) based biodegradable films were developed enriched with thyme essential oil (TEO) incorporated with different additives including zinc oxide (ZnO), polyethylene glycol (PEG), nano clay (NC), and calcium chloride (CaCl2) and characterize the postharvest quality of ‘collard greens’ during refrigerated storage. The results indicated that the incorporation of ZnO/PEG/NC/CaCl2 in CH-based films significantly decreased water vapor transmission rate, increased tensile strength, and were water soluble and biodegradable in nature. Moreover, CH-TEO based films incorporated with ZnO/PEG/NC/CaCl2 were significantly effective in reducing physiological weight loss, retained total soluble solids, titratable acidity, and preserved chlorophyll contents as well as showed lesser a* values, suppressed microbial growth, and preserving appearance/sensory quality of collard greens for 24 days than LDPE and other biodegradable films. Our results suggest that CH-based films enriched with TEO and additives such as ZnO/CaCl2/NC/PEG are an ecological, environmental friendly, and effective alternative approach to retain shelf life of collard greens during refrigerated storage.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Development of chitosan-based biodegradable films enriched with thyme essential oil and additives for potential applications in packaging of fresh collard greens

Zehra

Wani

Jan

et al. 2022

Sci Rep

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“…In our recent findings, maintenance of Vit-C content and acidity and reduced sugar accumulation effects seem to be due the fact that chitosan coating forms a thin layer on the fruit's surface and creates a physical barrier to delay the physiological and biochemical process, such as slower conversion of starch into sugars, by modifying the gas exchange within the atmosphere, which directly decreases the respiration rate and fruit ripening [17,18,44,46,47]. Again, zip-bag packaging also improves the shelf-life and quality by slowing down the degradation of titratable acidity due to the reduction in their consumption as respiratory substrates [48]. Zip-bag packaged fruits stored in low temperatures also tend to show a decrease in ethylene concentration and fruit metabolism [49], which explains the occurrence of the higher value of Vit-C and lower value of reducing sugar by deferring the respiration and ripening of the packaged fruits.…”

Section: Discussionmentioning

confidence: 99%

Chitosan Coating Improves Postharvest Shelf-Life of Mango (Mangifera indica L.)

et al. 2023

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Mango is an extremely perishable fruit with a short postharvest time, and a considerable proportion of harvested mangoes become spoiled due to the postharvest decay in mango-producing areas of the world. The current study was designed to evaluate the effects of chitosan on the storage life of mango. Mango samples were coated with 750, 1000, and 1500 ppm chitosan solution, before storing them in the open or zip-bags under ambient and refrigeration conditions for different storage periods. Changes in different physical and chemical parameters were recorded to evaluate the treatments’ effectiveness in extending fruit shelf-life and sustaining postharvest quality of mangoes. The results showed that chitosan coating was able to reduce weight loss up to 65% in comparison to the uncoated control. Total mold and bacterial counts were also significantly lower in postharvest mangos when they were coated with chitosan compared to the uncoated samples. In addition, different fruit quality attributes, such as vitamin C content, titratable acidity, sugar content, ash, and protein content were also retained to a considerable extent by the chitosan coatings. Chitosan at refrigeration temperature (4 °C) with zip-bag packaging had a greater positive effect on fruit shelf-life, weight maintenance, and quality attributes than ambient temperature. Among the different coating concentrations, 1000 ppm chitosan solutions could provide better performance to extend the shelf-life of mango fruit while maintaining quality attributes. Altogether, our findings suggest that chitosan coating effectively prolongs the storage life of mango fruit and maintains fruit quality during storage, and offers promising potential for successful commercialization of this edible coating for mango growers and the industry.

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Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Rostamabadi,

Demirkesen,

Colussi

et al. 2024

Food Frontiers

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The inevitable drawbacks of petrochemical polymer‐based packaging (e.g., extreme loss of fossil resources, excessive products’ carbon footprint, and inordinate environmental pollution resulting from the accumulation of disposed nonbiodegradable plastic‐based packages) have urged scientists to develop novel packaging materials from nature‐inspired biopolymers. Due to their biodegradability, non‐toxicity, film‐forming ability, and barrier properties versus gasses/aroma, polysaccharides have been increasingly valued in developing food packaging materials at the lab or industrial scale. Nonetheless, these valuable biopolymers also suffer from some inherent deficiencies, that is, low resistance to water and poor mechanical attributes. Hitherto, tackling such bottlenecks via the modification of biopolymers through chemical/physical approaches and applying a combination of several biopolymers has been the main focus of numerous recent studies. In this context, the present article, for the first time, provides a comprehensive update on the most recent utilization of common polysaccharides (e.g., starch, chitosan, xanthan gum, gum Arabic, alginate, gellan, pectin, and carrageenan) for food packaging applications.

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Chitosan and graphene oxide-based biodegradable bags: An eco-friendly and effective packaging alternative to maintain postharvest quality of ‘Palmer’ mango

Cited by 18 publications

References 41 publications

Development of chitosan-based biodegradable films enriched with thyme essential oil and additives for potential applications in packaging of fresh collard greens

Development of chitosan-based biodegradable films enriched with thyme essential oil and additives for potential applications in packaging of fresh collard greens

Chitosan Coating Improves Postharvest Shelf-Life of Mango (Mangifera indica L.)

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

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