Effect of an Edible Nanomultilayer Coating by Electrostatic Self-Assembly on the Shelf Life of Fresh-Cut Mangoes

Souza, Marthyna Pessoa de; Vaz, Antônio Fernando de Melo; Cerqueira, Miguel A.; Texeira, José A.; Carneiro-da-Cunha, Maria G.

doi:10.1007/s11947-014-1436-1

Cited by 87 publications

(51 citation statements)

References 33 publications

(49 reference statements)

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“…Total soluble solids values were lower for both coated CP and coated WP during the experimental period (7 and 45 days, respectively); while low values of titratable acidity for coated CP and WP were an indicative of the delay in maturation process associated with the reduction in gas exchange (O 2 and CO 2 ) by the application of the coating. More recently, Souza et al [109] studied a nano-laminate coating based on five alternate layers of alginate and chitosan (each at concentrations of 0.2 %, w/v) to extend the shelf life of fresh-cut mangoes stored under refrigeration (8°C) for 14 days. Polyelectrolyte solutions were applied by immersion for 15 min and subsequently rinsed with deionized water with pH 7.0 and 3.0 for alginate and chitosan, respectively.…”

Section: Emerging Technologies: Development Of Nanolaminate Coatingsmentioning

confidence: 99%

Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables

Flores-López¹,

Cerqueira²,

Rodríguez

2015

Food Eng Rev

Self Cite

152

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It is known that in developing countries, a large quantity of fruit and vegetable losses results at postharvest and processing stages due to poor or scarce storage technology and mishandling during harvest. The use of new and innovative technologies for reducing postharvest losses is a requirement that has not been fully covered. The use of edible coatings (mainly based on biopolymers) as a postharvest technique for agricultural commodities has offered biodegradable alternatives in order to solve problems (e.g., microbiological growth) during produce storage. However, biopolymer-based coatings can present some disadvantages such as: poor mechanical properties (e.g., lipids) or poor water vapor barrier properties (e.g., polysaccharides), thus requiring the development of new alternatives to solve these drawbacks. Recently, nanotechnology has emerged as a promising tool in the food processing industry, providing new insights about postharvest technologies on produce storage. Nanotechnological approaches can contribute through the design of functional packing materials with lower amounts of bioactive ingredients, better gas and mechanical properties and with reduced impact on the sensorial qualities of the fruits and vegetables. This work reviews some of the main factors involved in postharvest losses and new technologies for extension of postharvest storage of fruits and vegetables, focused on perspective uses of edible coatings and nano-laminate coatings.

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Section: Emerging Technologies: Development Of Nanolaminate Coatingsmentioning

confidence: 99%

Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables

Flores-López¹,

Cerqueira²,

Rodríguez

2015

Food Eng Rev

Self Cite

152

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“…Souza et al [153] indicated that the lower values of mass loss, browning, and higher titratable acidity were observed in the mangoes treated by chitosan nanomultilayer coating. As reported by Medeiros et al [154], effect of the coating of chitosan and pectin has been found on the consequent extension of the shelf life of mangoes.…”

Section: Application Of Chitosan-based Coating On the Storage Of Fruimentioning

confidence: 99%

Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables

Xing

et al. 2016

International Journal of Polymer Science

113

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Chitosan coating is beneficial to maintaining the storage quality and prolonging the shelf life of postharvest fruits and vegetables, which is always used as the carrier film for the antimicrobial agents. This review focuses on the preparation, property, mechanism, and application effectiveness on the fruits and vegetables of chitosan-based coating with antimicrobial agents. Chitosan, derived by deacetylation of chitin, is a modified and natural biopolymer as the coating material. In this article, the safety and biocompatible and antimicrobial properties of chitosan were introduced because these attributes are very important for its application. The methods to prepare the chitosan-based coating with antimicrobial agents, such as essential oils, acid, and nanoparticles, were developed by other researchers. Meanwhile, the application of chitosan-based coating is mainly due to its antimicrobial activity and other functional properties, which were investigated, introduced, and analyzed in this review. Furthermore, the surface and mechanical properties were also investigated by researchers and concluded in this article. Finally, the effects of chitosan-based coating on the storage quality, microbial safety, and shelf life of fruits and vegetables were introduced. Their results indicated that chitosan-based coating with different antimicrobial agents would probably have wide prospect in the preservation of fruits and vegetables in the future.

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“…The addition of cellulose and its derivatives to chitosan films increases elasticity, tensile strength, and optical transparency while maintaining high antimicrobial activity [35,36]. Chitosan-alginate multilayer coatings applied to fresh cut fruits allows to save succulence during a longer while [37,38]. Pectin and chitosan combination occurring a strong intermolecular electrostatic interaction, and the films obtained are characterized by high transparency, strength, and elasticity [39].…”

Section: Chitosan Applications For Food Shelf Life Prolongationmentioning

confidence: 99%

Chitosan Application in Food Technology: A Review of Rescent Advances

Kabanov

Novinyuk

2020

Food systems

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A BST R ACTThe review focused on global trends in the development of scientific research and the practical applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from the crustacean shells and the cell wall of fungi are among the most common biopolymers in the world. Chitosan is a polysaccharide discerned by a large number of unsubstituted amino groups. Featured properties of chitosan providing its high chemical and biological activities. Chitosan has various abilities as polycationite, film former, antimicrobial and antioxidant agent. Multifunctional properties open up broad prospects for the chitosan applications in various fields of technology, medicine and industry. The most attention in the review is paid to the works on extending food products shelf life with chitosan based primary edible film coatings and biodegradable packaging. At the same time chitosan applications as an emulsifier, a flocculant, as well as functional food additive, nutrient encapsulating material and dietary supplement are highlighted.

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Effect of an Edible Nanomultilayer Coating by Electrostatic Self-Assembly on the Shelf Life of Fresh-Cut Mangoes

Cited by 87 publications

References 33 publications

Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables

Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables

Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables

Chitosan Application in Food Technology: A Review of Rescent Advances

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