Comparison of effectiveness of edible coatings using emulsions containing lemongrass oil of different size droplets on grape berry safety and preservation

Oh, Yoon Ah; Oh, Yeong Ji; Song, Ah Young; Won, Jin Sung; Song, Kyung Bin; Min, Sea C.

doi:10.1016/j.lwt.2016.10.033

Cited by 89 publications

(32 citation statements)

References 27 publications

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“…Among these conditions, only the conditions of 644 W for 36 min and 750 W for 10 min (Table ; p < 0.05) resulted in an increase in the WSI (%). A decrease in the delta backscattering of the extract, indicating an increase in the colloidal dispersion stability (Oh et al., ), was observed for the extract sample treated at 644 W for 36 min, for which an increase in the water solubility was also observed (Table ; p < 0.05). This increased solubility and dispersion stability of the extract could potentially be accounted for by the increased hydrophilicity caused by the incorporation of polar functional groups in the relevant compounds upon CPT (Pankaj et al., ; Thirumdas et al., ).…”

Section: Resultsmentioning

confidence: 94%

Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment

Kim

Lee

Min

2019

Journal of Food Science

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Microwave‐powered cold plasma (CP) treatment was evaluated as a means to increase the antioxidant activity, water solubility, and dispersion stability of prickly pear cactus fruit (Opuntia ficus‐indica (L.) Mill.) extract. The extract (2 g) was treated at various CP generation powers and treatment times at 25 °C to 28 °C. The antioxidant activity of the prickly pear cactus fruit extract increased by 1.8% and 1.7% after CP treatment at 750 W for 40 min and 856 W for 36 min, respectively. Both the water solubility and dispersion stability (delta backscattering) of the extract increased by 2.4% and 0.1%, respectively, following CP treatment at 644 W for 36 min. These results suggest the potential of CP treatment to increase the applicability of the prickly pear cactus fruit extract and possibly other insoluble natural antioxidant compounds in foods by improving their antioxidant activities and solubility in water. Practical Application Prickly pear cactus fruit is a functional food with a high antioxidant concentration. This study demonstrated that cold plasma treatment improved the water solubility and dispersion stability of prickly pear cactus fruit extract without altering or improving its antioxidant activity. The obtained results suggested the potential of applying cold plasma technology to improve the applicability of the extract, which is difficult to solubilize in food systems, to various processed foods.

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Section: Resultsmentioning

confidence: 94%

Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment

Kim

Lee

Min

2019

Journal of Food Science

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“…Nano-emulsions have numerous applications since they could act as delivery systems for lipophilic compounds, such as nutraceuticals, drugs, flavors, antioxidants, and antimicrobial agents [14]. The nano-emulsion of coating solutions and Eos has been reported to offer higher antibacterial activity compared to conventional emulsions [15]. Nano-emulsions are produced by multiple approaches, such as low-energy and highenergy techniques.…”

Section: Introductionmentioning

confidence: 99%

Effect of Chitosan Coating Nano-emulsion Containing Zataria multiflora and Bunium persicum Essential Oils on Escherichia Coli O157:H7 in Vacuum-packed Rainbow Trout Fillet

Raji

Khanzadi

Hashemi

et al. 2019

J. Hum. Environ. Health Promot

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Journal homepage: www.zums.ac.ir/jhehp Background: Active antimicrobial packaging is a novel method for increasing the safety and shelf life of food products. The present study aimed to investigate the inhibitory effects of chitosan coating nano-emulsion incorporated with Zataria multiflora and Bunium persicum essential oils at the concentrations of 0.5% and 1%, respectively on E. coli O157:H7 in vacuum-packed fish samples during 12 days of refrigeration. Methods: The samples were divided into various groups, including control (no coating), 2% chitosan, 2% chitosan nano-emulsion, and chitosan coating nano-emulsion containing Zataria multiflora and Bunium persicum essential oils at the concentrations of 0.5% and 1%, respectively. The samples were vacuum-packed and stored at refrigeration temperature, and bacterial counting was performed on days zero, one, two, four, six, eight, and 12. Results: The mean bacterial count had a significant difference between the study groups during 12 days of storage (P < 0.001). The most significant inhibitory effect on the growth of E. coli O157:H7 was observed with nano-emulsion of chitosan containing 1% of Bunium persicum. Conclusion: According to the results, using the nano-emulsion of chitosan coating with essential oils could effectively decrease the growth of E. coli O157:H7 in food products, especially fish.in food especially fish.

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“…Pastor et al (2011) and S anchez-Gonz alez et al 2011observed a reduced decrease in luminosity and hue of grapes coated with hydroxypropylmethylcellulose and chitosan. Likewise, more recently Oh et al (2017) and Lemes et al (2017) observed significant delays in color changes when chitosan coating emulsions or gelatinbased coatings were applied on grapes.…”

Section: Resultsmentioning

confidence: 93%

Lactic Acid Bacteria Incorporated into Edible Coatings to Control Fungal Growth and Maintain Postharvest Quality of Grapes

Marín¹,

Plotto²,

Atarés³

et al. 2019

horts

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Lactic acid bacteria (LAB) have been shown to prevent the growth and activity of several postharvest pathogen fungi in fruit and vegetables because of their ability to produce antimicrobial metabolites. Edible coatings (ECs) can be used as carriers of LAB and could provide an alternative natural preservation method. The effectiveness of Lactobacillus plantarum against fungal decay on grapes applied together with EC was studied. Different formulations with or without L. plantarum were considered, using pregelatinized potato starch (PS) or sodium caseinate (NaC) as main components of the coating matrices. In some of the formulations, oleic acid (OA) was added as a surfactant. The population dynamics of the bacterium and its ability to control fungal decay were studied together with the assessment of fruit quality. NaC-based formulations improved survival of L. plantarum on fruit surface after 7 days of storage in comparison with a water control. On the other hand, L. plantarum in PS-based formulation without OA reduced Botrytis incidence more than when applied in NaC formulation or in water. Coatings had little effect on berry quality (weight, color, firmness, and soluble solids content) of grapes throughout storage, although some of the coated samples maintained acidity and maturity index during storage better than others. Therefore, LAB applied in ECs could provide a viable biocontrol method for postharvest disease in grapes.

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Comparison of effectiveness of edible coatings using emulsions containing lemongrass oil of different size droplets on grape berry safety and preservation

Cited by 89 publications

References 27 publications

Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment

Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment

Effect of Chitosan Coating Nano-emulsion Containing Zataria multiflora and Bunium persicum Essential Oils on Escherichia Coli O157:H7 in Vacuum-packed Rainbow Trout Fillet

Lactic Acid Bacteria Incorporated into Edible Coatings to Control Fungal Growth and Maintain Postharvest Quality of Grapes

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