Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light

Taştan, Özge; Pataro, Gianpiero; Donsı̀, Francesco; Ferrari, Giovanna; Baysal, Taner

doi:10.1016/j.ijfoodmicro.2017.08.011

Cited by 65 publications

(14 citation statements)

References 27 publications

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“…A previous [2] study of fresh-cut cucumber coated with chitosan also found that the addition of a film significantly reduced microbial growth. Other studies showed that combining treatments such as modified atmospheres and coatings with biodegradable polymers helps to decrease the growth of E. coli [52]. This was true for our combination of UV-C at a dose of 4.5 kJ/m 2 with HPMC-LEO-A-P-NP, as it reduced bacterial growth and correlated with the other physicochemical characteristics of the product and its conservation.…”

Section: Microbiological Analysessupporting

confidence: 67%

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

et al. 2021

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The objective of this study was to evaluate the effectiveness of a combination of UV-C disinfection treatment and a nano-coating lemon essential oil nanocapsules. The nanocapsules were prepared by ionic gelation with an alginate-pectin wall and the lemon essential oil had a particle size of 219 ± 22 nm and a zeta potential of −7.91 ± 0.18 mV. The lemon essential oil had an encapsulation efficiency of 68.19 ± 1.18%. The fresh-cut cucumber was stored for 15 days at 4 °C. Six formulations of nanocapsules were evaluated, and hydroxypropyl methylcellulose was used as matrix polysaccharide in four coatings. Three formulations were treated with UV-C at 4.5 kJ/m2. The results showed that the combination of UV-C and nano-coatings (lemon essential oil = 200 mg/L) increased the shelf life by up to 15 days. Using UV-C and nano-coatings, the ∆E value was 7.12 at the end of the storage period, while the Control samples had an ∆E of 28.1. With nano-coating treatment, the amount of polyphenols decreased by 23% within 9 days. In contrast, with combined UV-C and nano-coating treatment, the amount of polyphenols was reduced by 38.84% within 15 days. The antioxidant capacity remained stable at 459 μmol TE/100 g for the fresh product when the combined treatment was used. A good correlation was also observed between the increasing of the fruit’s shelf life and decreasing of its enzymatic activity. The inclusion of UV-C treatment contributed to the reduction in the initial total bacteria at 3.30 log CFU/g and its combination with nano-coatings helped in the control of microbial growth during storage.

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Section: Microbiological Analysessupporting

confidence: 67%

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

et al. 2021

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“…Thus, public health authorities should monitor and provide information and knowledge to customers for safe food consumption. New decontamination methods are needed to guarantee the safety of various foods [40][41][42][43] . Therefore, the regulation of the use of probiotics in both humans and animals should be appropriately established 8 .…”

Section: Discussionmentioning

confidence: 99%

Prevalence of Antibiotic-resistant Salmonella in Vegetables and Fermented Foods and their Control by Lactic Acid Bacteria

Phuket¹,

Siripornadulsil²,

Siripornadulsil³

2019

J Pure Appl Microbiol

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“…Despite that, as can be seen, packaging materials containing emulsions as encapsulation strategy are based on polymers of natural origin. Most of the approaches used emulsifiers of synthetic origin, particularly, polysorbates such as Tween 20 [136,144,145] or Tween 80 [90,128,130,140,143,[145][146][147][148][149][150]. Natural emulsifiers such as lecithin [97,138,141,151], soy protein isolate [141], arabinoxylan [133] or sapindus extract [152] have been scarcely used and generally in combination with polysorbates.…”

Section: Emulsionsmentioning

confidence: 99%

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

2020

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Antimicrobial active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.

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Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light

Cited by 65 publications

References 27 publications

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

Prevalence of Antibiotic-resistant Salmonella in Vegetables and Fermented Foods and their Control by Lactic Acid Bacteria

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

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