Effect of candelilla wax edible coatings combined with biocontrol bacteria on strawberry quality during the shelf-life

Oregel-Zamudio, Ernesto; Angoa-Pérez, María V.; Oyoque-Salcedo, Guadalupe; Aguilar, Cristóbal N.; Mena-Violante, Hortencia G.

doi:10.1016/j.scienta.2016.11.038

Cited by 92 publications

(31 citation statements)

References 40 publications

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“…The final pH values for treated fruits with 10% GA, 15% GA, and control were 3.70, 3.74, and 3.74, respectively. Our outcomes are in agreement with those reported by (Oregel‐Zamudio et al, ), who found that the there was no changes in pH of strawberry coated with the candelilla wax edible coatings during cold storage.…”

Section: Resultssupporting

confidence: 94%

Quality and postharvest-shelf life of cold-stored strawberry fruit as affected by gum arabic (Acacia senegal ) edible coating

et al. 2018

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The impact of gum arabic (GA) (10 and 15% w/v) on the quality and postharvest-shelf life of strawberry at storage condition of 4 6 18C for 10 days were evaluated. Significant (p < .05) differences were found for the overall 15% GA-coating as compared with the control. The application of GA-coatings maintained the total contents of phenolic, anthocyanin and total soluble solid (TSS) but significantly (p < .05) retarded the increase in polyphenol oxidase (PPO) activity, reduced weight loss, and completely inhibited fungal infections. Moreover, the 15% GA edible coating retained the color, improved the firmness, and increased antioxidant activity compared with control. Likewise, sensory analysis results also showed the effectiveness of 15% GA-coating by retaining the quality of strawberry fruits. The results show that 15% of GA-coating can be an effective strategy for enhancing the quality of strawberry fruits during cold storage without any negative effect. Practical applicationsThe edible coating has demonstrated to be a promising food preservation method and is progressively used for the commercial processing of many fruits and vegetables. However, gum arabic has not been used for preserving the quality of highly perishable fruit such as strawberries. The result suggests that gum arabic coatings can be a valuable biochemical means of preserving strawberries during refrigerated storage and could be used as an alternative to the synthetic formulas of fruit and vegetable packaging. Thus, gum arabic coating could provide horticultural and food processors a useful way to improve the quality, prolong shelf life, and marketing strategy. K E Y W O R D S cold-stored, edible coating, gum arabic, postharvest-shelf life, strawberry

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Section: Resultssupporting

confidence: 94%

Quality and postharvest-shelf life of cold-stored strawberry fruit as affected by gum arabic (Acacia senegal ) edible coating

et al. 2018

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“…Indeed, more and more attention has been paid to develop edible films in order to improve food safety and shelf-life [8][9][10]. Edible films need to possess the appropriate mechanical properties and barrier properties from initial product packing to final consumer usage [11,12].…”

Section: Introductionmentioning

confidence: 99%

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased and WVP ( < 0.05), but with no obvious effect on OP ( > 0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s −1 ) and better TS (26.49 Mpa), (64.98%), WVP (1.79 × 10 −10 g⋅cm −1 ⋅s −1 ⋅Pa −1 ), and OP (3.77 × 10 −5 cm 3 ⋅m −2 ⋅d −1 ⋅Pa −1 ).

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“…A direct fruit weighing method described by Oregel-Zamudio et al was used [23]. The papayas were weighed at each sampling time using an electronic scale (457A; Shengzhen Botoo Electronic Technology Co., Ltd., Shengzhen, China).…”

Section: Weight Loss Firmness Color and Respiratory Ratementioning

confidence: 99%

Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas

2019

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In this work, some multilayer coatings (two-layer, four-layer or six-layer) based on pullulan and chitosan for protecting papayas were prepared by the layer-by-layer technique. The papayas were coated by immersion and stored at 25 °C, 50% relative humidity or up to 14 days. Uncoated and monolayer-coated papayas were used as controls. The pullulan/chitosan coatings decreased the papaya weight loss, softening, color change (b*, ΔE), and pH, retarded the fall of titratable acidity and vitamin C, and maintained respiratory rate and soluble solid contents. Sensory quality evaluation demonstrated that pullulan/chitosan coatings effectively preserved papaya flavor and overall acceptance. In general, the four-layer coatings provided the best fruit preservation. In conclusion, multilayer pullulan/chitosan coatings are efficient in maintaining the post-harvest quality and prolonging the shelf life of fresh papaya.

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Effect of candelilla wax edible coatings combined with biocontrol bacteria on strawberry quality during the shelf-life

Cited by 92 publications

References 40 publications

Quality and postharvest-shelf life of cold-stored strawberry fruit as affected by gum arabic (Acacia senegal ) edible coating

Quality and postharvest-shelf life of cold-stored strawberry fruit as affected by gum arabic (Acacia senegal ) edible coating

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas

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