Chitosan nanoparticle coatings reduce microbial growth on fresh‐cut apples while not affecting quality attributes

Abstract

This study addressed the effects of chitosan-based nanoparticles on microbiological quality, colour, polyphenol oxidase (PPO) and peroxidase (POD) and firmness of fresh-cut 'Gala' apple slices during storage at 5°C for 10 days. The treatments carried out were as follows: (i) slices pulverised with 110-nm chitosan nanoparticles, (ii) slices pulverised with 300-nm chitosan nanoparticles, (iii) 2 g L À1 chitosan dissolved in 2% citric acid and (iv) noncoated samples. There was an increase in chroma and a proportional decrease in hue angle and lightness. Browning of the slices coated with conventional chitosan and control was slightly intense than those coated with chitosan nanoparticles of 110 and 300 nm. The PPO and PDO activities increased with time for all samples, with irrelevant difference among the treatments. Flesh firmness did not change for any treatment and period. Coatings with chitosan nanoparticles of 110 nm showed higher antimicrobial activity against moulds and yeasts, and mesophilic and psychrotrophic bacteria than the other treatments. No Salmonella, and total and faecal coliforms were detected. This investigation supports the potential use of chitosan nanoparticles as edible coatings in controlling microbial activity in fresh-cut apples.

Comparison Between Chitosan Nanoparticles and Cellulose Nanofibers as Reinforcement Fillers in Papaya Puree Films: Effects on Mechanical, Water Vapor Barrier, and Thermal Properties

“…A minor distribution centered at 8.9 nm and a broad one ranging from 15 to 260 nm with center at 54.3 nm were recorded. A measured polydispersity index of 0.43 indicated a system with medium heterogeneity of size and mass, similar to those previously reported . The average particle size considering the pondered distribution is automatically calculated as 58.54 ± 16.99 nm.…”

Challenges and opportunities related to the use of chitosan as a food preservative

“…Chitosan has also been converted to chitosan nanoparticles or microparticles (CN/CM) through ionic cross-linking with polyanionic sodium triphosphate (TPP) (Ch avez de Paz et al 2011;Zhao et al 2011). CN/CM were reported to be effective food preservatives (Fang et al 2015;Pilon et al 2015;Chouljenko et al 2017;Paomephan et al 2018), however, there is no evidence that CN/CM have superior antimicrobial activity when compared to chitosan solutions. Chitosan can also be depolymerized by chitosanases and chitinases (Aam et al 2010).…”

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

“…Pilon et al [55] made an alternative use of chitosan. They obtained chitosan nanoparticles and demonstrated that chitosan, used as a coating based on nanoparticles, reduced the microbial growth in fresh-cut apples.…”

“…They obtained chitosan nanoparticles and demonstrated that chitosan, used as a coating based on nanoparticles, reduced the microbial growth in fresh-cut apples. The samples treated with chitosan-tripolyphosphate (CS-TPP) nanoparticles (10 nm) showed higher antimicrobial activity against mesophilic and psychrotrophic bacteria, as well as molds and yeasts than conventional chitosan coating and control [55].…”