Chitosan as a Novel Edible Coating for Fresh Fruits

Shiekh, Rayees Ahmad; Malik, Maqsood Ahmad; Al-Thabaiti, Shaeel A.; Shiekh, Muneer Ahmad

doi:10.3136/fstr.19.139

Cited by 122 publications

(67 citation statements)

References 102 publications

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“…Such properties allow their use for food quality preservation and shelf-life extension. Furthermore, as carriers of active compounds that can be released in a controlled way, they can also provide antimicrobial activity and be applied for decay control and safety enhancement [26,29,33,35,47,62]. Edibility and biodegradability are the most beneficial characteristics of edible films and coatings.…”

Section: Functional Properties Of Edible Coatingsmentioning

confidence: 99%

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

2015

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According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest losses. However, the repeated application of these treatments has led to important problems such as health and environmental issues associated with fungicide residues or waxes containing ammoniacal compounds, or the proliferation of resistant pathogenic fungal strains. There is, therefore, an increasing need to find non-polluting alternatives to be used as part of integrated disease management (IDM) programs for preservation of fresh citrus fruit. Among them, the development of novel natural edible films and coatings with antimicrobial properties is a technological challenge for the industry and a very active research field worldwide. Chitosan and other edible coatings formulated by adding antifungal agents to composite emulsions based on polysaccharides or proteins and lipids are reviewed in this article. The most important antifungal ingredients are selected for their ability to control major citrus postharvest diseases like green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, and include low-toxicity or natural chemicals such as food additives, generally recognized as safe (GRAS) compounds, plant extracts, or essential oils, and biological control agents such as some antagonistic strains of yeasts or bacteria. OPEN ACCESSCoatings 2015, 5 963

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Section: Functional Properties Of Edible Coatingsmentioning

confidence: 99%

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

2015

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“…Humidity chosen for storing produce is frequently a "trade-off" between minimizing water loss and minimizing disease (Coates and Johnson, 1997). External condition has a great effect on deterioration in fruit quality because it has a direct relationship with the moisture content in the atmosphere, which determines whether the shelf life will not be exceeded (Sheikh et al, 2013).…”

Section: External Conditionmentioning

confidence: 99%

“…Thin edible films act as barriers to external elements (such as moisture, lipids, and gases) and improve mechanical properties during handling and transportation. They may also serve as food additive carriers such as anti-browning agents, colorants, flavors, nutrient, spices, and anti-microbial compounds that can extend shelf life and reduce the risk of pathogen growth on fruit surfaces (Sheikh et al, 2013). Jiang and Li (2001) have reported that the coating treatment in concentrations of 0.5%, 1%, and 2% for longan fruits during storage at 2°C and 90% relative humidity is effective for reducing respiration rate, pathogen growth, and weight loss by increasing the concentration of chitosan coating and that it enhances the beneficial effects of chitosan on postharvest life and quality.…”

Section: Edible Coatingmentioning

confidence: 99%

A Review of Technologies to Prolong the Shelf Life of Fresh Tropical Fruits in Southeast Asia

Kusumaningrum¹,

Lee²,

Lee³

et al. 2015

Journal of Biosystems Engineering

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Southeast Asia, a typical tropical region, plays an important role in exporting a variety of fruits worldwide. The market for fresh fruits has been growing consistently, and this is a chance for Southeast Asian countries to increase their national income. However, export of tropical fruits has limitations such as a short shelf life and difficulty in maintaining the quality because of tropical climate conditions and undeveloped postharvest technologies in Southeast Asia. An important objective for developing postharvest technologies is to extend the shelf life of fresh fruits without deterioration in fruit quality. Therefore, it is essential to determine factors that affect the shelf life of fruits. The shelf life of tropical fruits is significantly dependent on the inherent properties of the fruits, extrinsic conditions, postharvest treatment, and microbial contamination. Recently, Southeast Asian countries have supported agricultural research groups for developing new postharvest technologies and minimizing postharvest losses and maintaining export fruit quality so that the total sales of tropical fruit farms can increase. This review introduces how the primary factors for extending the shelf life of tropical fruits can be determined and discusses the development of postharvest technologies for tropical fruits in Southeast Asian countries.

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“…As reported by Ali et al [54], chitosan preserved papaya fruit, delaying the ripening process by reducing the respiration rate. These results could be the reason for the delayed senescence and reduced tendency to decay [40]. Chitosan had also made improvements in the taste, peel and pulp color, texture and flavor of treated papaya fruit, but the sensory features of the papaya fruits coated with a 1.5% chitosan concentration demonstrated overall superiority after five weeks of storage.…”

Section: Edible Coating: a Focus On Chitosanmentioning

confidence: 97%

“…Chitosan is able to create a semi-permeable film on the fruit surface, which results in limiting respiration and/or transpiration and in reducing weight loss [38,39]. Furthermore, its compatibility with other substances and its capability to induce host resistance to pathogens [40] have prompted its application as a coating on fruits and vegetables [41].…”

Section: Edible Coating: a Focus On Chitosanmentioning

confidence: 99%

Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

et al. 2015

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Abstract:The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating.

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Chitosan as a Novel Edible Coating for Fresh Fruits

Cited by 122 publications

References 102 publications

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

A Review of Technologies to Prolong the Shelf Life of Fresh Tropical Fruits in Southeast Asia

Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

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