Combination of nisin and ε-polylysine with chitosan coating inhibits the white blush of fresh-cut carrots

Song, Zunyang; Li, Feng; Guan, Hui; Xu, Yunfeng; Fu, Quanjuan; Li, Dapeng

doi:10.1016/j.foodcont.2016.11.026

Cited by 87 publications

(49 citation statements)

References 54 publications

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“…The 4.5% CDs/CH coating substantially improved the appearance of the cucumber samples at 15 days and preserved the original appearance. This observation is in agreement with the report of Song et al ., who observed that CH coating improved cut‐surface whitening of carrot.…”

Section: Resultssupporting

confidence: 94%

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

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BACKGROUND In order to inhibit microorganisms and improve storage quality of fresh‐cut cucumber, fresh‐cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified‐atmosphere‐packaged fresh‐cut cucumber during storage were investigated. RESULTS The CDs was monodispersed spherical morphology with size distribution of 0.54–0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified‐atmosphere‐packaged fresh‐cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh‐cut cucumber during storage. CONCLUSION The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh‐cut cucumber. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 94%

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

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“…Surface whitening usually occurs in fresh‐cut carrots as a consequence of the exposure of damaged cell wall materials on cut edges to drying conditions. It is one of the major limitations for the shelf‐life of fresh‐cut carrots and strongly affects the purchasing decision of consumers . In the present study, H 2 S treatment could effectively inhibit surface whitening and retain the dark orange appearance of fresh‐cut carrots during storage.…”

Section: Discussionmentioning

confidence: 69%

“…However, a physiological response to cellular damage, such as activation of phenolic metabolism and the production of lignin, results in an irreversible color change . Song et al . and Howard et al .…”

Section: Discussionmentioning

confidence: 99%

“…Fresh‐cut carrots represent an important segment of the fresh‐cut market because of their versatility of use, as well as their nutritional and health‐promoting benefits. In recent years, they have become more and more popular in both developed and developing countries . However, minimal processing operations alter the integrity of carrots and lead to undesirable biochemical and physiological changes.…”

Section: Introductionmentioning

confidence: 99%

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Effects of hydrogen sulfide on the surface whitening and physiological responses of fresh‐cut carrots

Chen

Zhang

et al. 2018

J Sci Food Agric

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“…[1][2][3] Chitosan-incorporated lms are attractive for research and applications, such as the shelf-life extension of sliced fresh red meats by low-density polyethylene-incorporated chitosan lms, 4 maintenance of the visual appearance, taste and even the overall quality of strawberries by chitosan-beeswax lms. 5 Compounds that can improve lms' mechanical or bioactive properties have been used in the preparation and application of the chitosan lm to enhance its performance.…”

Section: Introductionmentioning

confidence: 99%

Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins

et al. 2017

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The inclusion of bioactive substances improved the characteristics of chitosan film or adds new functions to it. Chitosan dissolution is a dilemmatic problem because of the low pH of edible solvents and moderate pH of inedible solvents. Procyanidins, a-amylase and starch were added in the film to enhance the antioxidant ability. Sodium bicarbonate was also employed to adjust the pH of acetic acid solution (solvent). Constituent optimisation of the film-forming solution including the pH of solutions with different amounts of sodium bicarbonate, activity of a-amylase at different pH and addition of appropriate amounts of the three main ingredients was performed. The results showed that the solvent pH should be more than 4. The released amount of reducing sugar (starch hydrolyzate) increased with the increase in the amount of enzyme addition. a-Amylase exhibited a more significant effect than procyanidins, increasing the amount of procyanidins. Full-wavelength scanning, optical test, scanning electron microscopy, X-ray diffraction (XRD), infrared (IR) and differential scanning calorimetry (DSC) were performed to measure the film's characteristics. Even the absorbance peak of procyanidins at 280 nm was increased, following its increasing addition amount; the optical values showed no significant difference. Chitosan film containing starch, a-amylase and procyanidins (CSAPW) had a smoother surface than others. Moreover, the micropores observed on CSAPW can be induced by starch hydrolysis in water immersion. The results of X-ray diffraction (XRD), IR and DSC suggested that water immersion provided the environment for enzymes to hydrolyse the starch. In addition, the hydrolysis function induced the destruction of CSAPW's crystal structure, the change of vibration of hydrogen between chitosan, starch, procyanidins, water and the variation of water evaporation temperature.

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Combination of nisin and ε-polylysine with chitosan coating inhibits the white blush of fresh-cut carrots

Cited by 87 publications

References 54 publications

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Effects of hydrogen sulfide on the surface whitening and physiological responses of fresh‐cut carrots

Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins

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