Effect of carboxymethylation on properties of fucoidan from Laminaria japonica: Antioxidant activity and preservative effect on strawberry during cold storage

Effect of fucoidan‐based edible coating on antioxidant degradation kinetics in strawberry fruit during cold storage

“…Results suggested that FL coating repressed degradation of antioxidant activity in strawberry, which was consistent with our previous reports (Duan et al, 2019).…”

“…The last scavenging activity of DPPH and hydroxyl radicals were also observed 2.01 and 1.25 times differences between the two groups of treatment fruit. Results suggested that FL coating repressed degradation of antioxidant activity in strawberry, which was consistent with our previous reports (Duan et al, ).…”

“…Recently, our findings indicated that FL and carboxymethyl FL showed preservative effect on postharvest strawberry. FL coating effectively decreased decay incidence, repressed reduction of endogenous antioxidant capacity and prolonged the shelf time of refrigerated strawberry at 4 °C, which was partly attributed to inhibition of ascorbic acid degradation (Duan et al, ). This study reconfirmed the inhibition action of FL on decline of endogenous antioxidant capacity that was close accordance to contents of endogenous antioxidants, total polyphenol, and ascorbic acid, which was demonstrated by high Pearson correlation coefficients and significant differences among antioxidant activity and antioxidants contents.…”

“…Many natural polysaccharides are considered as promising biopolymers for new packaging materials, such as gelatin, chitosan, and starch (Badawy et al, ). Additionally, as an abundant and nontoxic natural polysaccharide, fucoidan from Laminaria japonica (FL) repressing degradation of antioxidant capacity and ascorbic acid in cold‐storage strawberry has been revealed by our previous work (Duan et al, ).…”

“…Noteworthily, strawberry is a perishable fruit, which undoubtedly restricts its values of nutrition and economy to some extent. Previous research indicates that both cellular metabolism and microorganisms are responsible for deterioration of strawberry fruit during the shelf time, which results in quality decline that is associated with reduction of antioxidant capacity and antioxidase activities (Badawy, Rabea, EI‐Nouby, Ismail, & Taktak, ; Duan et al, ). Healthy property of strawberry is mainly ascribed to its rich antioxidants, including vitamin C and polyphenolic compounds with high antioxidant capacity (Giampieri et al, , ).…”