Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple

Naqash, Farah; Masoodi, F.A.; Ayob, Omeera; Parvez, Sadaf

doi:10.1111/ijfs.15059

Cited by 32 publications

(13 citation statements)

References 36 publications

(50 reference statements)

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“…Titratable acid was determined according to the method (Naqash et al., 2021) with some modifications. Hundred grams of apple juice were centrifuged and filtered with a double‐layer filter paper.…”

Section: Methodsmentioning

confidence: 99%

Effect of alternating magnetic field on the quality of fresh‐cut apples in cold storage

Jin

Yang

et al. 2022

Int J of Food Sci Tech

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This study evaluated the inhibitory effect of alternating magnetic field (MF) on enzymatic browning, physicochemical properties and microbial proliferation of fresh-cut apples during cold storage. The results showed that after 9-day storage, the browning index of apple slices increased by 174.07% in the conventional refrigerated group but by only 132.32% in the alternating MF group, the total number of colonies in the alternating MF group was 1.32 log CFU g −1 , less than that in the conventional refrigerated samples. The soluble solids and firmness of the MF group were 16.47% and 28.79% higher than those of the control group. The alternating MF significantly inhibited the activities of polyphenol oxidase (PPO) and peroxidase (POD) and exerted a significant effect on the tertiary structure of enzymes. Except for maintaining the good sensory quality, the MF also suppressed the growth of microorganisms in fresh-cut apples and extended their shelf life by at least 2 days.

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Section: Methodsmentioning

confidence: 99%

Effect of alternating magnetic field on the quality of fresh‐cut apples in cold storage

Jin

Yang

et al. 2022

Int J of Food Sci Tech

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“…Enzymatic browning (EB) is one of the most common problems faced by fruit and vegetable processing (Naqash et al., 2021). EB reduces the quality by modulating the nutritional value, taste, color, and texture of fresh and processed fruit and vegetable products (Moon et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables

Punia

Trif

Özoğul

et al. 2022

Comp Rev Food Sci Food Safe

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According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia‐lyase) and ripening or cell wall degrading enzyme (pectin methyl‐esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.

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“…Materials used as coatings are biodegradable and edible as proteins, polysaccharides, lipids, or their combination (Dhall, 2013; Díaz-Montes and Castro-Muñoz, 2021; Jafarzadeh et al, 2021; Otoni et al, 2017; Zambrano-Zaragoza et al, 2018; Zubair et al, 2021). Polysaccharides-based coatings are the most studied such as chitosan (CH) (Contreras-Oliva et al, 2012; Ojeda et al, 2021; Özdemir and Gökmen, 2017; Riaz et al, 2021; Sultan et al, 2021; Vieira et al, 2016), hydroxypropyl methylcellulose (Aman Mohammadi et al, 2021; Klangmuang and Sothornvit, 2018; Sousa et al, 2021; Vieira et al, 2020), pectin (Naqash et al, 2021; Panahirad et al, 2020; Priyadarshi et al, 2021), and carboxymethyl CH (Ali et al, 2021; Yaradoddi et al, 2020; Zhou et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating

Reis

Júnior

Moreira

et al. 2021

Food sci. technol. int.

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Edible coating can improve fruits shelf life and, consequently, reduce their waste. Chitosan, which presents a potential for chemical modifications and capacity to form films, can be an alternative for coating due to its biocompatibility, biodegradability, and antimicrobial properties. Chitosan film can be obtained through casting method presenting suitable mechanical properties, such as resistance to traction and elongation, ability to adhere to surfaces and selective permeability to gases, such as O2 and CO2. However, it is highly permeable to water vapor, which can limit its potential coating use. The properties of chitosan films can be improved through the formation of composites by inserting nanoclays as montmorillonite in the polymeric matrix. The objective of this study was to develop and characterize chitosan/montmorillonite nanocomposites for fruit coating aiming for future applications in the field of smart packaging. Nanocomposites were characterized by its microstructure, thermal, mechanical, and physicochemical properties. X-ray diffraction analysis indicated changes in crystallinity with the insertion of montmorillonite. Nanocomposites became more transparent and significantly reduced its water permeability rate with 0.5% w/w montmorillonite addition. Elastic rigidity and tensile strength of the films were improved. Chitosan/montmorillonite nanocomposites demonstrated the potential to improve the storage time of Williams pears.

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Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple

Cited by 32 publications

References 36 publications

Effect of alternating magnetic field on the quality of fresh‐cut apples in cold storage

Effect of alternating magnetic field on the quality of fresh‐cut apples in cold storage

Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables

Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating

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