Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples

Shyu, Yung-Shin; Chen, Guan-Wen; Chiang, Shao-Ching; Sung, Wen‐Chieh

doi:10.3390/molecules24102008

Cited by 14 publications

(13 citation statements)

References 39 publications

(59 reference statements)

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“…After 7‐day storage period, the weight loss of the fruit remained almost constant. A similar behavior was observed by Shyu, Chen, Chiang, and Sung (2019) on fresh‐cut apples with chitosan and fish gelatin coating in which the coating did not significantly reduce the weight loss in cut apple cubes after 12 days of storage at 5 °C.…”

Section: Resultssupporting

confidence: 81%

Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit

Correa‐Pacheco

Corona-Rangel

Bautista‐Baños

et al. 2020

Journal of Food Science

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Pectobacterium carotovorum is a phytopathogenic bacteria that causes significant economic loses in food crops, such as bell pepper, which is of special significance in the value of production and trade in Mexico. Therefore, a solution for fruit conservation must be sought. Due to environmental concerns, it is necessary the use of environmentally‐friendly active packaging. In this article, chitosan and chitosan‐thyme essential oil nanocoatings were used for the preservation of green bell pepper. Different formulations based on chitosan nanoparticles (CSNPs) and chitosan‐thyme essential oil nanoparticles (15, 30, and 45%) were prepared. For uncoated and coated bell peppers, the quality and physiological variables of inoculated and uninoculated fruit with P. carotovorum during 12‐day storage period were assessed. According to the results, the weight loss of the fruit remained almost constant over the storage days for the different formulations. A decrease in fruit firmness and an increase in the respiration rate and ascorbic acid content until day 8 with a decrease at the end of the storage period were observed. Of all the evaluated nanocoatings, the fruit treated with the formulation containing 15% CSNPs showed the lowest colony‐forming units and disease incidence. Also, the coated bell peppers with this formulation had lower CO2 production compared to the remaining treatments, and the weight loss and firmness were maintained. Therefore, the use of CSNP coatings could represent a good alternative for the protection of bell pepper against the pathogenic bacteria P. carotovorum.Practical ApplicationThe results of the application of nanocoatings based on chitosan and chitosan‐thyme essential oil as an antibacterial agent against P. carotovorum on green bell pepper during 12‐day storage period suggest that nanoparticle‐based coatings can be a natural option for the preservation of fruit quality during ripening.

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Section: Resultssupporting

confidence: 81%

Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit

Correa‐Pacheco

Corona-Rangel

Bautista‐Baños

et al. 2020

Journal of Food Science

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“…The lowest decrease in vitamin C level occurred in the chitosan-gelatin coating treatment with a percentage of 0.021% (Figure 3). Decreasing of vitamin C content in Podang mango is not much different for each test group also reported by Shyu et al, (2019). This is a manifest of organic acid decreasing and increasing respiration rate following the senescence of fruit (Shyu et al, 2019;Song et al, 2013).…”

Section: Coating Podang Mango Using Chitosansupporting

confidence: 55%

“…Chitosan-gelatin coating gave the most effective prevention on water content increasing with a percentage of 17.28%. Shyu et al, (2019) also showed that combination of chitosan and fish gelatin treatment gives a slight impact change in apple weight loss. The evaporation stimulated by water vapor pressure gradient inside the fruit flesh as a respiration activity induces weight loss.…”

Section: Coating Podang Mango Using Chitosanmentioning

confidence: 89%

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PREPARATION AND ANTIFUNGAL ACTIVITIES OF CHITOSAN FROM APPLE-SNAIL (Pila ampullacea) SHELLS AS PRESERVING AGENT FOR POSTHARVEST PODANG MANGO (Mangifera indica L.) cv Podang

Ningrum

Ramadani

Rosalina

et al. 2021

IJAR

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Podang mango, an endemic mango from Kediri, has a short post-harvest shelf life that accelerates by physiological factors and pathogenic fungal contamination. Chitosan reported as an active compound for coating. The apple-snail was reported to contain chitosan in its shell. The purposes of this study are to synthesis chitosan from Pila ampullacea, examine anti-fungal activities to Fusarium oxysporum and Aspergillus ochraceus, and verify the effect of chitosan coating on shelf life and quality of Podang mango. The effect of chitosan coating on fruit quality was analyzed using three treatments which were negative control, chitosan, and chitosan-gelatin with 3 replications. The parameters measured were color, texture, aroma, water content, vitamin C, and weight loss. Results showed that chitosan synthesized from P. ampullacea had 53.56 degrees of deacetylation. Antifungal activity test of chitosan 2% had the highest inhibitory activity against F.oxysporum and A.ochraceus growth with 14.46 mm and 10.33 mm inhibition zone. Coating with chitosan statistically affected fruit quality for 14 days of storage (sig <0.05). Chitosan-gelatin coating is the best treatment in reducing weight loss (8.97%), maintain aroma (sweet fragrance), texture (soft), water content (84%), and vitamin C (0.182%), while the color (reddish yellow) was more influenced by Chitosan coating. Chitosan coated with gelatin is recommended for application on Podang mangoes.

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“…To achieve an antibacterial effect, chitosan is based on the attraction between its positively charged particles and the negative charges of microbiological cell membrane (Erkan et al, 2015) in addition to its role as a barrier for oxygen move (Jeon et al, 2002 andShyu et al, 2019). Gunlu and Koyun (2013) reported storage fish fillets treated by chitosan was extended about twenty days under cool (4 ±1 °C).…”

Section: Introductionmentioning

confidence: 99%

Influence of some natural preservatives in controlling the shelf -life of sea bass (Dicentrarchus labrax) during cooled storage

Abouel-Yazeed

2019

Egypt. J. Food Sci.

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The results of sensory analysis revealed that the storage period of fish fillets was four days for control sample ,12 and 16 days in the treated with (Thy), (Ch) and (Thy+ Ch), respectively (P< 0.05). Lastly, addition of (Thy+ Ch) indicated a positive result of the storage period of fish products. However, the addition of the mixture of (Thy+ Ch) can retard unfavorable chemical changes, also lipid oxidation, increase sensory qualities and prolong the storage of the product throughout cold storage at 4°C ±1°C for16 days.

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Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples

Cited by 14 publications

References 39 publications

Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit

Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit

PREPARATION AND ANTIFUNGAL ACTIVITIES OF CHITOSAN FROM APPLE-SNAIL (Pila ampullacea) SHELLS AS PRESERVING AGENT FOR POSTHARVEST PODANG MANGO (Mangifera indica L.) cv Podang

Influence of some natural preservatives in controlling the shelf -life of sea bass (Dicentrarchus labrax) during cooled storage

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