Chitosan nanoemulsions as advanced edible coatings for fruits and vegetables: Composition, fabrication and developments in last decade

Chaudhary, Sahil; Kumar, Satish; Kumar, Vikas; Sharma, Rakesh

doi:10.1016/j.ijbiomac.2020.02.276

Cited by 102 publications

(63 citation statements)

References 177 publications

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“…In recent years, chitosan-based nanoemulsions have emerged as an alternative to the conventional biofilms, presenting some advantages such as the allowance of a higher transfer area and higher reaction rates, a higher solubility, improved bioavailability, optical transparency [ 28 ]. Moreover, they can limit the non-essential reactions with other components in the case of the food applications, as well as inhibit degradation during and after consumption [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage

et al. 2020

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The tomato (Solanum lycopersicum L.) is one of the many essential vegetables around the world due to its nutritive content and attractive flavor. However, its short shelf-life and postharvest losses affect its marketing. In this study, the effects of chitosan-Ruta graveolens (CS + RGEO) essential oil coatings on the postharvest quality of Tomato var. “chonto” stored at low temperature (4 °C) for 12 days are reported. The film-forming dispersions (FFD) were eco-friendly synthesized and presented low viscosities (between 0.126 and 0.029 Pa s), small particle sizes (between 1.29 and 1.56 μm), and low densities. The mature index (12.65% for uncoated fruits and 10.21% for F4 coated tomatoes), weight loss (29.8% for F1 and 16.7% for F5 coated tomatoes), and decay index (3.0 for uncoated and 1.0 for F5 coated tomatoes) were significantly different, indicating a preservative effect on the quality of the tomato. Moreover, aerobic mesophilic bacteria were significantly reduced (in five Log CFU/g compared to control) by using 15 μL/mL of RGEO. The coatings, including 10 and 15 μL/mL of RGEO, completely inhibited the mold and yeast growth on tomato surfaces without negatively affecting the consumer acceptation, as the sensorial analysis demonstrated. The results presented in this study show that CS + RGEO coatings are promising in the postharvest treatment of tomato var. “chonto”.

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Section: Introductionmentioning

confidence: 99%

Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage

et al. 2020

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“…Nutrients, flavors, and colorants such as calcium lactate [127], vitamin E [128], and beta carotene [129] can be embedded in coatings/films and bring an important improvement of food quality protection.…”

Section: Additivesmentioning

confidence: 99%

“…Usually by mixing different ingredients, the diffraction bands existing in diffractograms sustain some attenuation, diminishing, scattering, and broadening, which are all clear indications of the crystallinity lowering. [32,47,166,174,211,235,239,240] Antibacterial activity is performed by the assessment of the zone of inhibition assay on a solid medium placed in Petri dishes and containing specific media for each microorganism tested [74,125,129,141,171,176,179,187,213,238,[241][242][243][244][245][246][247][248][249][250][251][252][253][254][255][256][257][258][259].…”

Section: X-ray Difractionmentioning

confidence: 99%

“…Total flavonoids (aluminum chloride reagent) data are expressed in mg of quercetin equivalents for 100 g of film (mg QE/100 g film) [46,140,163,188,216,217,[229][230][231][232][233] • DPPH method (1,1-diphenyl-2-picrylhydrazyl radical reagent-DPPH) data are expressed in mg of ascorbic acid equivalents for 100 g of film (AAE/100 g of film) [30,32,37,47,72,160,162,163,169,199,[233][234][235][236][237][238][239] • ABTS (2,20-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid reagent-ABTS) data are expressed in mg of ascorbic acid equivalents for 100 g of film (AAE/100 g of film) [32,47,166,174,211,235,239,240] Antibacterial activity is performed by the assessment of the zone of inhibition assay on a solid medium placed in Petri dishes and containing specific media for each microorganism tested [74,125,129,141,171,176,179,…”

mentioning

confidence: 99%

“…Chitosan nanoemulsions prepared by high-energy or low-energy methods represent an advanced edible coating for food [129]. In addition, it was found that chitosan-beeswax-carboxymethylcellulose are very efficient coatings for Kinnow mandarin fruits [68].…”

mentioning

confidence: 99%

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Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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