Chitosan based powder coating technique to enhance phytochemicals and shelf life quality of radish shreds

Ramachandran, Pushkala; Raghuram, Parvathy K.; Srividya, N.

doi:10.1016/j.postharvbio.2013.07.025

Cited by 47 publications

(25 citation statements)

References 26 publications

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“…Chitosan (CH) and chitosan lactate (CL) have been used in a powder coating technique to preserve and extend the shelf life of shredded radish (Pushkala et al 2013). The effects of the two forms of chitosan as a powder coating on the physicochemical parameters, bioactive compounds, microbial quality, consumer acceptance, and marketability of radish shreds stored in macro-perforated LDPE packages have been investigated.…”

Section: Chitosanmentioning

confidence: 99%

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Chitosan-Based Edible Films

Elsabeé¹

2015

Polysaccharides

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Section: Chitosanmentioning

confidence: 99%

“…Chitosan coatings were also beneficial in maintaining a higher product quality during the storage period. Hence, a powder coating technique using chitosan biopolymer and macroperforation is proposed as a practical method to preserve the quality and to extend the shelf life of fresh-cut radish (Pushkala et al 2013).…”

Section: Chitosanmentioning

confidence: 99%

Chitosan-Based Edible Films

Elsabeé¹

2015

Polysaccharides

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“…Pushkala et al [61] investigated chitosan-based powder coating on radish shreds, demonstrating the favorable effects of two different forms of chitosan (purified chitosan (CH) and chitosan lactate (CL)) on shelf-life extension of radish shreds by a minimum of 3 d over the control. Both CH-and CL-coated samples enhanced the microbial quality and sensory acceptability of the radish shreds, exhibiting a lower degree of weight loss, respiration rate, titrable acidity, % of soluble solids, a higher content of phytochemicals, moisture and pH, compared to control samples.…”

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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“…In comparison with liquid coating, powder coating with no emission of volatile organic compounds and energy saving merits is a green coating technique, aiming to meet the market demands [2,3]. And the utilisation of environmental-friendly resources in powder coating technology would offer a 'green C green' solution to the current coating industry [4][5][6]. Powder coatings employed in medical and consumer products including medical devices, food packages, household appliances, building materials and so forth require sterile, therefore the addition of innoxious antimicrobial agent with excellent antibacterial activity is much in demand [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Green antimicrobial coating based on quaternised chitosan/organic montmorillonite/Ag NPs nanocomposites

Chen

Cai³

et al. 2016

Journal of Experimental Nanoscience

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This work is aimed at developing a green antimicrobial coating. First, a green antimicrobial agent, quaternised chitosan (QCS)/organic montmorillonite (OMMT)/silver nanoparticles (Ag NPs) (QOMA) nanocomposite was fabricated through an environmental-friendly one-step approach. Morphological and structural characteristics of QOMA were investigated, and good antimicrobial activity was proved. QOMA was then incorporated into powder coating formulations to form a homogeneous coating on steel plates, which was studied by scanning electron images. Besides, the physical and mechanical properties as well as the antimicrobial performances of the coatings were discussed. The results showed that the addition of QOMA imparted good antimicrobial capacity to the powder coating, but did not affect its physical and mechanical properties. The coatings were able to effectively inactivate Gram-negative bacteria (Escherichia coli), Gram-positive bacteria (Staphylococcus aureus) and fungi (Aspergillus niger, Penicillium funiculosum, Chaetomium globasum, Paecilomyces varioti, Asp. terreus and Aureobasidium pullulans). Our findings demonstrate the possibilities of green antimicrobial coating containing QOMA for practical applications in medical devices, domestic appliances and other solid surfaces concerning bacterial infection and contamination.

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Chitosan based powder coating technique to enhance phytochemicals and shelf life quality of radish shreds

Cited by 47 publications

References 26 publications

Chitosan-Based Edible Films

Chitosan-Based Edible Films

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

Green antimicrobial coating based on quaternised chitosan/organic montmorillonite/Ag NPs nanocomposites

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