Chitosan delays ripening and ROS production in guava (Psidium guajava L.) fruit

Silva, Willian Batista; Silva, Gláucia Michelle Cosme; Santana, Diederson Bortolini; Salvador, Acácio Rodrigues; Medeiros, David B.; Belghith, Ikram; Silva, Natália Martins da; Cordeiro, Maria Helena Menezes; Misobutsi, Gisele Polete

doi:10.1016/j.foodchem.2017.09.052

Cited by 126 publications

(55 citation statements)

References 48 publications

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“…The TSS values increased during storage in coated and uncoated fruits with higher values in uncoated ones (Table 1). As reported in other studies, the slowdown of the ripening process in chitosan-coated fruits was accompanied by reprogramming of carbon metabolism that controls the sugar levels during storage [43,44]. Our results were confirmed by other studies that reported the effects of chitosan-based postharvest treatments on different commodities, such as mango, banana, papaya, and guava [45,46].…”

Section: Effect Of Chitosan Treatment On Weight Loss and Firmnesssupporting

confidence: 91%

Chitosan Coating to Preserve the Qualitative Traits and Improve Antioxidant System in Fresh Figs (Ficus carica L.)

Adiletta

Zampella²,

Coletta³

et al. 2019

Agriculture

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Chitosan-based coatings are used as a postharvest treatment to extend the shelf-life of several fruits. In this study, the effectiveness of chitosan-based coating to preserve the physico-chemical (weight loss, soluble solid content, and titratable acidity) and nutraceutical traits (total polyphenol, anthocyanin, flavonoid, ascorbic acid content, antioxidant capacity) in fresh fig “Troiano” has been evaluated. Furthermore, antioxidant enzyme activities, such as catalase (CAT) and ascorbate peroxidase (APX), were evaluated as well as the enzymes activities involved in fruit browning (polyphenol oxidase (PPO), guaiacol peroxidase (GPX)). Fruits were treated with 1% chitosan and 1% ascorbic acid coating, stored at 4 °C for nine days, and sampled every three days. Chitosan-based coating significantly reduced the weight loss and the qualitative changes, improving the total polyphenol, anthocyanin, and flavonoid contents and the antioxidant activity in stored figs. The higher activity of antioxidant enzymes allowed to reduce oxidative stress and prevent the browning reactions in chitosan-coated figs. The principal component analysis allowed to distinguish different behaviors among uncoated and chitosan-coated figs, indicating that the combined effects of chitosan-based treatment and storage time influenced the physico-chemical, nutraceutical and antioxidant system of figs during storage.

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Section: Effect Of Chitosan Treatment On Weight Loss and Firmnesssupporting

confidence: 91%

Chitosan Coating to Preserve the Qualitative Traits and Improve Antioxidant System in Fresh Figs (Ficus carica L.)

Adiletta

Zampella²,

Coletta³

et al. 2019

Agriculture

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“…Silva at al. proved that chitosan solutions could significantly delay ripening of guava fruit, by suppression of the respiratory rate, fresh weight loss, firmness, and skin color, with delay in the degradation of chlorophyll [208]. Pasquariello et al showed that 0.5 wt.% solution of chitosan inhibited polyphenol oxidase and guaiacol peroxidase involved in sweet cherry fruit-browning processes, and enhanced antioxidant enzyme activities that reduce oxidative damage [209].…”

Section: Chitosanmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

187

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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“…Coating effectively maintained the quality of guava fruits by increasing antioxidant value, and delaying ripening of fruits during storage at room temperature [165] CS only (Low, med, and high molecular weight) 1.0 Kiwifruit (Actinidia kolomikta)…”

Section: Coatings Of Fruits and Vegetablesmentioning

confidence: 99%

Chitosan Nanocomposite Coatings for Food, Paints, and Water Treatment Applications

et al. 2019

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Worldwide, millions of tons of crustaceans are produced every year and consumed as protein-rich seafood. However, the shells of the crustaceans and other non-edible parts constituting about half of the body mass are usually discarded as waste. These discarded crustacean shells are a prominent source of polysaccharide (chitin) and protein. Chitosan is a de-acetylated form of chitin obtained from the crustacean waste that has attracted attention for applications in food, biomedical, and paint industries due to its characteristic properties, like solubility in weak acids, film-forming ability, pH-sensitivity, biodegradability, and biocompatibility. We present an overview of the application of chitosan in composite coatings for applications in food, paint, and water treatment. In the context of food industries, the main focus is on fabrication and application of chitosan-based composite films and coatings for prolonging the post-harvest life of fruits and vegetables, whereas anti-corrosion and self-healing properties are the main properties considered for antifouling applications in paints in this review.

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Chitosan delays ripening and ROS production in guava (Psidium guajava L.) fruit

Cited by 126 publications

References 48 publications

Chitosan Coating to Preserve the Qualitative Traits and Improve Antioxidant System in Fresh Figs (Ficus carica L.)

Chitosan Coating to Preserve the Qualitative Traits and Improve Antioxidant System in Fresh Figs (Ficus carica L.)

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Chitosan Nanocomposite Coatings for Food, Paints, and Water Treatment Applications

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