Combined action of pure oxygen pretreatment and chitosan coating incorporated with rosemary extracts on the quality of fresh-cut pears

Xiao, Changyan; Zhu, Liang; Luo, Wen; Song, Xiaoyong; Deng, Yun

doi:10.1016/j.foodchem.2010.01.038

Cited by 111 publications

(75 citation statements)

References 22 publications

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“…In addition, the combined treatment effectively reduced membrane permeability, vitamin C loss and weight loss by maintaining low pH and high L and h values in the fresh-cut pears. Xiao et al (2010) toxicity issues, and possible changes in the organoleptic properties of the food -have limited their use in food preservation. A strategy to solve this problem has been to incorporate essential oils into edible fi lms and coatings.…”

Section: Moradi Et Al (2012)mentioning

confidence: 99%

Films and edible coatings containing antioxidants - a review

Eça

Sartori

Menegalli

2014

Braz. J. Food Technol.

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SummaryThe incorporation of natural antioxidants into fi lms and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into fi lms and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol) have been incorporated into edible fi lms and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.Key words: Bioactive compounds; Natural additives; Functionality; Essential oil; Extracts. ResumoA incorporação de antioxidantes naturais em fi lmes e coberturas comestíveis pode modifi car sua estrutura, melhorando sua funcionalidade e aplicação em alimentos, tais como as frutas. Este artigo apresenta uma revisão da literatura mais recente sobre a incorporação de antioxidantes, de diversas fontes, em fi lmes e coberturas comestíveis aplicados em frutas e vegetais. A utilização de antioxidantes sintéticos em alimentos tem sido evitada em razão do seu possível efeito tóxico. Assim, inúmeras categorias de antioxidantes naturais -tais como óleos essenciais, extratos de plantas e compostos puros, como ácido ascórbico e α-tocoferol -têm sido adicionadas a fi lmes e coberturas comestíveis, para melhorar suas propriedades bioativas. As embalagens aditivadas com antioxidantes podem preservar ou melhorar as qualidades sensoriais dos alimentos sobre os quais são aplicadas e agregar valor a produtos alimentares pelo aumento de sua vida de prateleira.

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Section: Moradi Et Al (2012)mentioning

confidence: 99%

Films and edible coatings containing antioxidants - a review

Eça

Sartori

Menegalli

2014

Braz. J. Food Technol.

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“…Decrease of flesh firmness was found (Xiao et al, 2010) following anti-browning treatment of cut pears with rosemary extract, chitosan and their combinations. During 3-day storage the firmness of treated pears decreased from 5.5 to 7.3%.…”

Section: Discussionmentioning

confidence: 98%

“…The scientists noted that browning of fresh-cut apples and mango could be effectively eliminated using oxalic acid in combination with ascorbic acid or citric acid (Suttirak and Manurakchinakorn, 2010). Successful results were obtained in studies by Xiao et al (2010) with fresh cut pears, where rosemary extract and chitosan coating in various combinations were used against enzymatic browning. That treatment reduced permeability of cell membranes and caused slower respiration of pear pieces.…”

Section: Introductionmentioning

confidence: 99%

Influence of Anti-Browning Inhibitors and Biodegradable Packaging on the Quality of Fresh-Cut Pears

Krasnova¹,

Dukalska²,

Segliņa³

et al. 2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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“…The total phenolic content was measured according to the FolineCiocalteu procedure [18], with little modifications. 5 g mortar of flesh tissues were extracted three times with 50 mL of methanol, and centrifuged at 10,000 g for 10 min at 4 ℃ with centrifuge (Eppendorf 5417R, Hamburg, Germany).…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage

Zhang¹,

Lishun²,

Dong³

2015

IJNFS

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Abstract:The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 µmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.

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Combined action of pure oxygen pretreatment and chitosan coating incorporated with rosemary extracts on the quality of fresh-cut pears

Cited by 111 publications

References 22 publications

Films and edible coatings containing antioxidants - a review

Films and edible coatings containing antioxidants - a review

Influence of Anti-Browning Inhibitors and Biodegradable Packaging on the Quality of Fresh-Cut Pears

Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage

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