Chitosan: Antimicrobial activity and potential applications for preserving minimally processed strawberries

Campaniello, Daniela; Bevilacqua, Antonio; Sinigaglia, Milena; Corbo, Maria Rosaria

doi:10.1016/j.fm.2008.06.009

Cited by 141 publications

(82 citation statements)

References 46 publications

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“…In addition, chitosan acts as an inhibitor of various enzymes, leading to delay fruit senescence (Dutta et al, 2009). Here, the positive effect of chitosan on shelf life extension of peach fruits was consistent with what was reported for various other fruits, such as papaya (Chutichudet;Prasit, 2014), longan (Jiang;Li, 2001), and fresh-cut strawberry (Campaniello et al, 2008). Moreover, chitosan and calcium chloride, separately and in combination, were an effective preservative for the increase of shelf life of peach (El-Badawy, 2012), and mango (Chauhan;Agrawal;Raje, 2014).…”

Section: Shelf Life (Days)supporting

confidence: 85%

Pre-harvest application of calcium chloride and chitosan on fruit quality and storability of ‘Early Swelling’ peach during cold storage

et al. 2017

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Studies related with the storage of peach fruits have received great relevance in Egypt. In this study, the effect of pre-harvest sprays of calcium chloride and chitosan, separately and in combination, on quality attributes and storability of peach fruits stored at 0±1 °C was studied. 'Early Swelling' peach trees were sprayed twice with 1% or 2% calcium chloride. The first spraying was at pea stage, while the second one was performed at 10 days before harvesting. Chitosan sprays were performed at 0.5 or 1%, alone or in combination with 1 and 2% calcium chloride, at 10 days before harvesting. Untreated trees served as control. Fruits were harvested at maturity stage, then packaged and stored at 0±1 °C and 85-90% of relative humidity. Fruit physical and chemical properties were evaluated at 7-day intervals. Results showed that pre-harvest application with 2% CaCl 2 +1% chitosan was most effective in minimizing weight loss (%) and decay (%), as well as in maintaining maximum firmness and lengthening shelf life. Fruit color was not affected by any of the treatments, while untreated fruits and calcium chloride treatment alone, at both applied concentrations, maintained higher total soluble solids (TSS, %), total phenolic content, and lower titratable acidity percentage.Index terms: Alternative chemicals; CaCl 2 ; quality attributes. RESUMOEstudos relacionados ao armazenamento de pêssego tem sido considerado de grande relevância no Egito. Neste estudo, o efeito da pulverização pré-colheita com cloereto de calico e quitosano, isoladamente ou em conjunto, na qualidade e na capacidade de armazenamento de frutos de pessegueiro armazenados a 0±1 °C foi avaliada. Frutos da variedade 'Early Swelling' foram tratados com 1,0 ou 2,0% de cloreto de cálcio. O primeiro tratamento foi aplicado num estado precoce de formação do fruto enquanto o segundo foi aplicado 10 dias antes da colheita. Quitosano foi aplicado nas concentrações de 0,5 ou 1,0%, isoladamente ou em combinação com 1,0% ou 2,0% de cloreto de cálcio também 10 dias antes da colheita. Árvores não tratadas serviram como controle. Os frutos foram colhidos quando maduros, empacotados e mantidos a 0±1 °C e sob condições de humidade relativa de 85-90%. Propriedades físicas e químicas dos frutos foram avaliadas em intervalos de 7 dias. Os resultados mostraram que a aplicação de 2% CaCl 2 + 1% quitosano foi a mais eficaz em minimizar a perda de peso (%) e a senescência (%), bem como na manutenção da rigidez e aumento do período de vida em prateleira. A cor dos frutos não foi afectada por nenhum dos tratamentos enquanto frutos não tratados e cloreto de cálcio isoladamente, em ambas as concentrações, mantiveram um elevado teor de sólidos solúveis totais (TSS, %), elevado teor de fenóis e reduzida percentagem de acidez de titulação.Termos para indexação: Químicos alternativos; CaCl 2 ; atributos qualitativos.

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Section: Shelf Life (Days)supporting

confidence: 85%

Pre-harvest application of calcium chloride and chitosan on fruit quality and storability of ‘Early Swelling’ peach during cold storage

et al. 2017

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“…In the last years, chitosan has been used to maintain the quality of several fresh-cut products such as papaya (González-Aguilar et al, 2008), strawberries (Campaniello et al, 2008), mango (Chien et al, 2007), carrots (Simões et al, 2009), among others.…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan coating on quality and nutritional value of fresh-cut and #8216;Rocha and #8217; pear

Sánchez

Lidon

Vivas

et al. 2015

Emir. J. Food Agric

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One of the greatest barriers to the commercial marketing of fresh-cut fruit is limited shelf-life due to tissue softening and surface browning. Moreover, the development of microorganisms on the fruit surface can compromise the safety of the fresh-cut product. Edible coatings have been proposed as postharvest treatments to maintain quality and prolong shelf-life. The present work aims to evaluate the effect of chitosan coatings in physical, chemical, nutritional and microbiological characteristics of minimally processed 'Rocha' pear. Fruits were peeled, cut into slices and immersed in different quitosan solutions (0.7, 1, 1.5 e 2 g L-1). Treated samples were stored at 4ºC during 10 days. Physical and physicochemical analysis were performed, including moisture content, firmness, color, titratable acidity and total soluble solids. Nutritional analysis and microbiological evaluations of psychrophilic bacteria, molds and yeasts were also carried out. Chitosan coatings reduced water loss, maintained firmness, and reduced surface browning during storage. No negative effects were observed in the nutritional quality of treated pears. Chitosan coatings could be used to preserve quality and to extend shelflife of fresh-cut 'Rocha' pear.

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“…Em morangos, a quitosana tem sido o principal polissacarídeo utilizado como revestimento (HAN et al, 2004;HERNÁNDEZ-MUÑOZ et al, 2006;VARGAS et al, 2006;CAMPANIELLO et al, 2008;HERNÁNDEZ-MUÑOZ et al, 2008;VU et al, 2011). Além desta, fécula de mandioca (HENRIQUE; CEREDA, 1999); mucilagem de cáctus (DEL-VALLE et al, 2005); glúten (TANADA-PALMU; GROSSO, 2005); soro de leite (OLIVEIRA et al, 2008); alginato (FAN et al, 2009); amido e carragena (RIBEIRO et al, 2007) já foram avaliados.…”

Section: Introductionunclassified

Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

et al. 2015

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RESUMO -Objetivou-se com este estudo avaliar revestimentos comestíveis à base de goma xantana e glicerol, combinada a cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta na conservação de morangos cv. Festival. Os morangos foram selecionados, lavados, sanitizados e, a seguir, submetidos a diferentes tratamentos de revestimentos à base de goma xantana acrescidos de glicerol, cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta. Os frutos foram secos sob ventilação forçada a 4 ºC, por 15 h, e, posteriormente, embalados em bandejas com tampa de Polietileno Tereftalato (PET) e armazenados a 4 ºC, durante 12 dias. Foram realizadas análises de perda de massa, firmeza, luminosidade, tonalidade, pH, acidez, sólidos solúveis totais, antocianinas e a incidência de deterioração fúngica. Os diferentes revestimentos utilizados foram eficientes na conservação dos morangos. O tratamento com goma xantana e glicerol apresentou os melhores resultados, pois a influência do ácido oleico ou do óleo essencial de hortelã-pimenta, assim como do cloreto de cálcio, não foi significativa. O revestimento de goma xantana proporcionou redução da perda de massa, manutenção da firmeza, cor, pH, acidez, sólidos solúveis totais, antocianinas e não estimulou o crescimento fúngico. Desta forma, esta goma apresenta potencial para aplicação como revestimento em morangos, visando a maximizar a vida útil deste produto. Termos de indexação: Fragaria x ananassa Duch., Mentha piperita L., ácido oleico, perda de massa, deterioração fúngica. EDIBLE COATING BASED ON XANTHAN GUM, LIPOPHILIC COMPOUNDS AND/OR CALCIUM CHLORIDE IN THE STRAWBERRIES PRESERVATIONABSTRACT -It was aimed with this study to evaluate the edible coating based on xanthan gum and glycerol, combined the calcium chloride, oleic acid and/or peppermint essential oil, in the preservation of strawberries cv. Festival. Strawberries were selected, washed, sanitized, and after the fruits were subjected to different xanthan based coating treatments containing glycerol, calcium chloride, oleic acid and/or peppermint essential oil. Fruits were dried under forced ventilation at 4 ºC for 15 h and, after, packed in polyethylene terephthalate trays and stored at 4 ºC for 12 days. Analyses of weight loss, firmness, color, pH, titratable acidity, total soluble solids, anthocyanin concentration and incidence of decay were realized. All coatings tested were efficient in maintaining fruit quality. The best treatment was xanthan gum and glycerol, since the addition of oleic acid, peppermint essential oil and calcium chloride was not significant. Xanthan gum coating provided reduction of weight loss, maintained firmness, color, pH, titratable acidity, total soluble solids and anthocyanin concentration and did not stimulate fungal growth. Thus, this gum has potential for application as a coating in strawberries cv. Festival to maximize the useful life of this product.

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Chitosan: Antimicrobial activity and potential applications for preserving minimally processed strawberries

Cited by 141 publications

References 46 publications

Pre-harvest application of calcium chloride and chitosan on fruit quality and storability of ‘Early Swelling’ peach during cold storage

Pre-harvest application of calcium chloride and chitosan on fruit quality and storability of ‘Early Swelling’ peach during cold storage

Effect of chitosan coating on quality and nutritional value of fresh-cut and #8216;Rocha and #8217; pear

Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

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