Chitosan-based layer-by-layer edible coatings application for the preservation of mandarin fruit bioactive compounds and organic acids

Jurić, Slaven; Bureš, Marija Sigurnjak; Vlahoviček-Kahlina, Kristina; Stracenski, Katarina Sopko; Fruk, Goran; Jalšenjak, Nenad; Bandić, Luna Maslov

doi:10.1016/j.fochx.2023.100575

Cited by 21 publications

(4 citation statements)

References 36 publications

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“…pH value showed an increasing trend, but the tangerine covered with CCF 0.15 film exhibited the lowest pH value among the groups after storage (Figure c). Compared to the control group, those coated groups (CS/Cur, CS/FMO, and CCF 0.15 ) after storage showed increased TSS content, most likely because of the increase of soluble monosaccharides and organic acid due to the normal metabolic activity during storage, leading to the enhancement of TSS content (Figure d) . While the TSS content in unpacked, PE, and CS groups was decreased, which was due to the consumption of monosaccharides by surface microorganisms .…”

Section: Resultsmentioning

confidence: 98%

“…Compared to the control group, those coated groups (CS/Cur, CS/FMO, and CCF 0.15 ) after storage showed increased TSS content, most likely because of the increase of soluble monosaccharides and organic acid due to the normal metabolic activity during storage, leading to the enhancement of TSS content (Figure 6d). 60 While the TSS content in unpacked, PE, and CS groups was decreased, which was due to the consumption of monosaccharides by surface microorganisms. 4 Antibacterial packaging could inhibit this process, and the CCF 0.15 film group showed a maximum increment in TSS content.…”

Section: Antibacterial Assay Of Composite Filmmentioning

confidence: 92%

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Thermal-Driven Curcumin Release Film with Dual-Mode Synergistic Antibacterial Behavior for Efficient Tangerine Preservation

Luo,

Wang,

et al. 2024

J. Agric. Food Chem.

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Antimicrobial packing showed great potential in extending the shelf life of food. However, developing a new biocomposite film with an intelligent and efficient antimicrobial performance is still desirable. Herein, a Fe-MoO x encapsulated with curcumin (Cur) filled chitosan-based composite film (CCF films) was prepared by solvent casting method. The total color differences of the CCF films were less than 30%, and satisfactory surface color, transparency, hydrophobicity, and thermal stability were also obtained. Besides, the UV-light/water/oxygen barrier capability and mechanical properties were enhanced with the incorporation of Cur@Fe-MoO x . Moreover, CCF films showed photothermal performance and thermal-controlled curcumin release ability, which endowed the CCF 0.15 film with excellent antibacterial capability toward E. coli (≥99.95%) and S. aureus (≥99.96%) due to the synergistic antibacterial effect. Fe-MoO x exhibited high cell viability and less than 5% hemolysis even under the concentration of 500 μg mL −1 . Based on those unique characteristics, the CCF 0.15 film was chosen for tangerine preservation. The CCF 0.15 film could prolong the shelf life of tangerine by at least 9 days compared with the unpacking group, and the tangerines could maintain the freshness characteristics over a 24 day storage period. Such thermal-mediated antibacterial film proposed by our work showed promising potential in food packaging.

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Section: Resultsmentioning

confidence: 98%

Section: Antibacterial Assay Of Composite Filmmentioning

confidence: 92%

Thermal-Driven Curcumin Release Film with Dual-Mode Synergistic Antibacterial Behavior for Efficient Tangerine Preservation

Luo,

Wang,

et al. 2024

J. Agric. Food Chem.

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“…Fruits and vegetables are very popular on the human dining table for their high content of biologically active components, including vitamins, phenolics, dietary fibers, and anthocyanins [1][2][3]. However, fresh agricultural products are highly susceptible to water loss, mechanical damage, respiratory processes, and microbial spoilage during the transportation from production plants or farms to retail stores [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…Chitosan-based packaging materials have the characteristics of being renewable, nontoxic, and biodegradable. Applying them in the field of fruits and vegetables preservation can prevent food oxidative damage, rancidity, and microbial spoilage (e.g., Mandarins, kiwifruit, apples, and tomatoes) [2][3][4]. However, some physical properties such as unsound strength, water permeability, gas transmission, and antioxidants of chitosan film (C-film) have narrowed its application [6].…”

Section: Introductionmentioning

confidence: 99%

Preparation, Characterization, and Release Kinetics of Zanthoxylum bungeanum Leaf Polyphenol–Chitosan Films

Luo

Chen

2023

Coatings

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This study aimed to prepare a composite film with antioxidant activity for fruit and vegetable preservation. Polyphenols were extracted from Zanthoxylum bungeanum leaves (ZMP), and their composition was studied. ZMP-chitosan film (ZMP/C-film) was prepared by tape casting and the film properties were evaluated. The results revealed that ZMP was mainly composed of seven components: epicatechin (3.24 mg/g), chlorogenic acid (3.59 mg/g), coumarin acid (1.40 mg/g), ferulic acid (4.36 mg/g), quercetin (7.61 mg/g), quercetin (4.52 mg/g), and kaempferol (2.51 mg/g). The opacity of the film incorporated with ZMP significantly increased by 2.28 times. Flexibility (elongation at break) increased by 72%, while the ZMP/C-films had lower tensile strength (32.15–40.3 MPa). Microstructurally, scanning electron microscopy results indicated that ZMP and Chitosan (CS) were compatible. Fourier transform infrared spectroscopy revealed the formation of a dense structure between ZMP and CS. Analysis of X-ray diffraction indicated a tendency toward an increase in the amorphous characteristic of the ZMP/C-film. The kinetic results of polyphenol release indicate that ZMP release was mainly achieved through the dissolution of CS-based polymer frameworks. The release rate and rate of ZMP in the membrane were highest in 3.0% acetic acid (v/v) (33.62%). The scavenging rates of DPPH and ABTS+ free radicals by the 1 g/dL ZMP/C-film were 0.83 and 0.82 times higher than those of 1.0 mg/mL vitamin C (Vc) under the same conditions. In addition, ZMP/C-film was used for strawberry preservation. When stored at 25 °C for 7 d, the weight loss rate and VC content of strawberries preserved with ZMP/C-film decreased by 23.4% and increased by 14.2% compared to C-film, respectively. ZMP/C-film prolonged the shelf life of strawberries by more than 4 days.

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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-based layer-by-layer edible coatings application for the preservation of mandarin fruit bioactive compounds and organic acids

Cited by 21 publications

References 36 publications

Thermal-Driven Curcumin Release Film with Dual-Mode Synergistic Antibacterial Behavior for Efficient Tangerine Preservation

Thermal-Driven Curcumin Release Film with Dual-Mode Synergistic Antibacterial Behavior for Efficient Tangerine Preservation

Preparation, Characterization, and Release Kinetics of Zanthoxylum bungeanum Leaf Polyphenol–Chitosan Films

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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