Coating with chitosan-based edible films for mechanical/biological protection of strawberries

Pavinatto, Adriana; Mattos, Alexia Victoria de Almeida; Granato, Ana Cláudia; Okura, Mônica Hitomi; Balogh, D. T.; Sanfelice, Rafaela C.

doi:10.1016/j.ijbiomac.2019.11.076

Cited by 115 publications

(63 citation statements)

References 38 publications

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“…The bands at 3481.9 cm −1 referred to stretching vibration of association O-H group. The free O-H in carboxy group was shown at 3,350 cm −1 (Pavinatto et al, 2020). If the dimer was formed, the peak of O-H would shift to a lower range at 2664.2 and 2521.5 cm −1 .…”

Section: Characterizations Of Shikimic Acid and Methyl Shikimatementioning

confidence: 97%

Multistage Extraction of Star Anise and Black Pepper Derivatives for Antibacterial, Antioxidant, and Anticancer Activity

et al. 2021

Front. Chem.

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Recently, natural resources have attracted considerable interest for their applications in food security and human health problems. Traditional natural spices, such as star anise and black pepper, played important roles in the pharmaceutical and food industries due to their strong pharmacological activity, antioxidant potential and rare complications. In order to achieve biomasses from the natural product with multiple bioactivities, we developed the multistage extraction method to extract and separate various bioactive compounds from these natural plants. Our work demonstrated that various bioactive-rich extractives were achieved using steam distilled- or oxidative-extraction methods with high extraction yields and purity. Furthermore, the extractives in each step can be used not only as bioactive compounds, but also as a resource to further prepare different derivatives during the next extractive step, providing biomass-saving to a great extent. The extractives obtained with high yields and purities (>82%) were identified by 1H NMR, 13C NMR, FTIR, UV-vis, fluorescence spectroscopy, and high-performance liquid chromatography (HPLC). Moreover, these biomasses display potent antibacterial activities against some types of microorganisms such as S.aureus, S.pyogenes, E.coli, and S.typhi with a lowest MIC of 400 μg/ml for the development of antibacterial agents, significant antioxidant activity as the natural antioxidant for enhancing food shelf-life, and excellent anticancer activity that induces significant cancer cell apoptosis. This work showed the different multistage extracts from natural products, which enable them to be applied in the fields of the pharmaceutical industry and the food industry.

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Section: Characterizations Of Shikimic Acid and Methyl Shikimatementioning

confidence: 97%

Multistage Extraction of Star Anise and Black Pepper Derivatives for Antibacterial, Antioxidant, and Anticancer Activity

et al. 2021

Front. Chem.

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“…According to Liu et al [138] the bactericidal effect of chitosan is influenced by the electrostatic interaction between the NH 3+ groups of chitosan and the phosphoryl groups of the phospholipid component of the cell membrane. Chitosan particles change the permeability of bacterial cell membranes, hindering the gas exchange of their cells with the environment, as well as lead to cell dysfunction through cell penetration or rupture of the cell membrane [139][140][141][142]. Chitosan forms edible coatings and films that protect vegetables and fruit against deterioration and microbial contamination, helping to maintain their quality and contributing to the extension of their shelf life [62,143].…”

Section: Chitosan and Chitinmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.

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“…Fresh and cut fruits and vegetables are highly perishable foods whose quality and safety may deteriorate during storage because of insect infestation, microbial contamination, or biochemical processes such as respiration [ 254 , 255 ]. Consequently, active and smart packaging materials are being developed to protect these foods during storage and transport, as well as to report on their quality status [ 256 , 257 , 258 ]. For instance, incorporating titanium dioxide nanoparticles into chitosan films was shown to increase the shelf life of tomatoes by delaying their ripening [ 239 ].…”

Section: Applications Of Biodegradable Packaging Materialsmentioning

confidence: 99%

Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials

et al. 2021

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Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.

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Coating with chitosan-based edible films for mechanical/biological protection of strawberries

Cited by 115 publications

References 38 publications

Multistage Extraction of Star Anise and Black Pepper Derivatives for Antibacterial, Antioxidant, and Anticancer Activity

Multistage Extraction of Star Anise and Black Pepper Derivatives for Antibacterial, Antioxidant, and Anticancer Activity

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials

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