Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne)

Basaglia, Rafaela Rodrigues; Pizato, Sandriane; Santiago, Nathália Gonçalves; Almeida, Maiara Mantovani Maciel de; Pinedo, Rosalinda Arévalo; Cortez‐Vega, William Renzo

doi:10.1016/j.fbio.2021.100966

Cited by 54 publications

(39 citation statements)

References 33 publications

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“…All days, treated strawberries were also significantly brighter than control samples after of the 12 days (29.63±0.21 vs 31.6±0.05 and 31.54±0.09, respectively), which might be considered a positive result, considering that decrease in brightness is usually due to the formation of dark tissues and brown spots, that may be related to inappropriate storage conditions as well as yeast infection [9]. Basaglia and coauthors [32] also found a decrease in L* values when they studied chitosan and cinnamon essential oil coatings in minimally processed pineapples.…”

Section: Resultsmentioning

confidence: 94%

Impact of Chitosan Coatings Enriched with Clove Essential Oil on Quality of Minimally Processed Strawberries

Pizato

Vega-Herrera

Chevalier

et al. 2022

Braz. arch. biol. technol.

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Section: Resultsmentioning

confidence: 94%

Impact of Chitosan Coatings Enriched with Clove Essential Oil on Quality of Minimally Processed Strawberries

Pizato

Vega-Herrera

Chevalier

et al. 2022

Braz. arch. biol. technol.

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“…Nutraceuticals enhance the nutritional profile of low-micronutrient products; Minerals, vitamins and bioactive compounds are potential Nutraceuticals compounds that can be incorporated in formulation of active coatings to enhance the nutritional value of some fruits and vegetables, where these micronutrients are present in low quantities [22].…”

Section: Nutraceuticals For Preservation Of Nutritional Qualitymentioning

confidence: 99%

Edible Coating

Oduro¹

2022

Postharvest Technology - Recent Advances, New Perspectives and Applications

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Postharvest losses are rampant due to lack of proper storage conditions and handling of the fresh food products. The perishable nature of fruits and vegetables makes their shelf life limited due to some extrinsic factors such as some environmental conditions and preservation conditions as well as some intrinsic factors such as respiration rate, ethylene production and transpiration. Among the other postharvest technologies available, edible coatings seems to be one novel method which has been verified to have a positive and safe approach to extending the shelf life of products. This type of packaging is made from various natural resources like polysaccharide, protein and lipid materials. Edible packaging materials can be divided into two main groups including edible coatings and edible films. It has so many benefits such as serving as a moisture barrier, oxygen scavenger, ethylene scavenger, antimicrobial properties among others. Different methods of application of the edible coating on the food materials include; dipping, spraying, brushing, layer by layer among others. There have been several verifications of the positive impact of edible coatings/films on pome fruits, Citrus fruits, Stone fruits, tropical and exotic fruits, berries, melon, tomatoes and others.

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“…In addition to maintaining quality and postharvest conservation of fruits and vegetables, the coating materials can also act as carriers of compounds such as food coloring, flavoring, antimicrobials, antioxidants, antagonistic microorganisms, among others [34,35]. In this sense, several natural bioactive compounds have been incorporated into edible coating materials such as essential oils [36][37][38], plant extracts [39,40], vitamins [34], antagonistic microorganisms [41,42], and antibrowning or firming agents in fresh cut fruit. [43,44].…”

Section: Edible Coatings-an Overviewmentioning

confidence: 99%

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

Filho

Miranda

Ferreira

et al. 2021

Foods

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Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.

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Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne)

Cited by 54 publications

References 33 publications

Impact of Chitosan Coatings Enriched with Clove Essential Oil on Quality of Minimally Processed Strawberries

Impact of Chitosan Coatings Enriched with Clove Essential Oil on Quality of Minimally Processed Strawberries

Edible Coating

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

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