Effect of Edible Coating on Extending the Shelf Life and Quality of Fresh Cut Taro

Aly, Sanaa Shaker; Mohamed, Entsar N.; Abdou, Entsar S.

doi:10.3923/ajft.2017.124.131

Cited by 12 publications

(7 citation statements)

References 30 publications

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“…The results indicated that uncoated mango fruits at both room temperature and cold temperature significantly showed lower pH than coated mangoes during the storage period. This study agrees with previous studies done by Duan et al [51] and Sanaa et al [52]. The authors reported that edible coating controlled the change in pH of fruits and vegetables under storage conditions at 20 • C for 15 d. A similar study was also reported by Kumar et al [9]; Kumar et al [28]; Kumar et al [37], who evaluated the effect of chitosan-pullulan composite edible coating enriched with pomegranate peel extract on litchi, bell peppers and tomatoes.…”

Section: Phsupporting

confidence: 94%

Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

et al. 2021

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The polysaccharide based composite biomaterial (coating) used in preserving fruits and vegetables during storage is attracting increased attention as it is biodegradable material that prolongs shelf life. In the present investigation, chitosan–pullulan (50:50) composite edible coating was prepared with pomegranate peel extract (0.02 g/mL) as an active antioxidant agent. The effect of treatment with pomegranate peel extract enriched chitosan–pullulan composite edible coating on the shelf life of mango fruits during 18 days of storage period at room (23 °C) and cold (4 °C) temperature was evaluated. Results of the present study demonstrated that the application of chitosan–pullulan composite edible coating significantly (p ≤ 0.05) influences the storage life of mango fruits at both storage temperatures. The chitosan–pullulan composite edible coating reduced the physiological loss in weight (PLW), and maintained total soluble solids (TSS), acidity and pH of coated mango fruits as compared to the control. In addition, fruit sensory quality such as freshness, color, taste and texture were also retained by the treatment. Furthermore, sustained firmness, phenolic content and antioxidant activity confirmed the effectiveness of the pomegranate peel extract enriched chitosan–pullulan composite edible coating on mango fruits. The phenolic, flavonoid and antioxidant activity of coated fruits were retained by pomegranate peel rich edible coating. Therefore, the chitosan–pullulan (50:50) combination with pomegranate peel extract can be used as an alternative preservation method to prolong the shelf life of mango fruits at room and cold storage conditions. However, more in-depth studies are required at farm and transit level without affecting the postharvest quality of mango fruits, providing more revenue for farmers and minimizing postharvest losses.

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Section: Phsupporting

confidence: 94%

Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

et al. 2021

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“…The same results were found in starch/chitosan mixtures of different concentrations when they were applied to fresh-cut Colocasia samples. Colocasia samples lost 10.5% of their initial weight after 20 days of storage [23].…”

Section: Weight Loss (%)mentioning

confidence: 99%

“…In addition, there is little information on the effects of storage on the quality characteristics of fresh-cut Colocasia at refrigerator temperature. Only a few studies described investigations in order to extend storage time and increase the quality of fresh-cut Colocasia, such as the effects of the edible coating chitosan/starch or heating pre-treated techniques [22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Gelatin and Gelatin/Rice Starch Coatings Affect Differently Fresh-Cut Potatoes and Colocasia Slices

Bari

Giannouli

2023

Processes

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Traditional food packaging materials maintain food quality and safety during storage, but they cause significant environmental pollution. For this reason, there has been an increased demand in designing packaging materials from biodegradable ingredients such as edible proteins and polysaccharides. In the current study, biodegradable coatings from gelatin (Gel) or gelatin–rice starch (Gel-RS) mixtures were applied to fresh-cut Colocasia (Colocasia esculenta) and potato (Solanum tuberosum) samples, and main quality properties such as weight loss, firmness, breaking force, and color were evaluated during storage for seven days at 5 °C. Gel-coated potato samples kept moisture at higher levels compared to untreated samples or Gel-RS-coated samples (weight loss 41.40 ± 3.33%), while no differences in weight loss were observed for all fresh-cut Colocasia samples. Furthermore, the gelatin–rice starch coating increased the breaking force (1181.40 ± 159.3) and hardness (1609.6 ± 76.79) of fresh-cut potato samples during storage conditions. On the other hand, fresh-cut Colocasia coated with gelatin and gelatin/rice starch showed no significant differences in weight loss and texture characteristics. In conclusion, gelatin and gelatin/rice starch coatings provoke preservation of quality characteristics during storage of fresh-cut potatoes but have no preservation effects on fresh-cut Colocasia. This research enriches the knowledge of the effects of biodegradable coatings on fresh-cut starchy tubers.

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“…The application of low temperatures with complementary methods of food preservation, such as chemical treatments and edible coatings, generates lower moisture losses in the applied foods. It has been shown that the use of ZnO nanoparticles together with alginate significantly reduced ( p < 0.05) the weight loss of burs [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

Chitosan Coatings Modified with Nanostructured ZnO for the Preservation of Strawberries

García-García,

Pérez-Sánchez,

Hernández-Cocoletzi

et al. 2023

Polymers

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Strawberries are highly consumed around the world; however, the post-harvest shelf life is a market challenge to mitigate. It is necessary to guarantee the taste, color, and nutritional value of the fruit for a prolonged period of time. In this work, a nanocoating based on chitosan and ZnO nanoparticles for the preservation of strawberries was developed and examined. The chitosan was obtained from residual shrimp skeletons using the chemical method, and the ZnO nanoparticles were synthesized by the close-spaced sublimation method. X-ray diffraction, scanning electron microscopy, electron dispersion analysis, transmission electron microscopy, and infrared spectroscopy were used to characterize the hybrid coating. The spaghetti-like ZnO nanoparticles presented the typical wurtzite structure, which was uniformly distributed into the chitosan matrix, as observed by the elemental mapping. Measurements of color, texture, pH, titratable acidity, humidity content, and microbiological tests were performed for the strawberries coated with the Chitosan/ZnO hybrid coating, which was uniformly impregnated on the strawberries’ surface. After eight days of storage, the fruit maintained a fresh appearance. The microbial load was reduced because of the synergistic effect between chitosan and ZnO nanoparticles. Global results confirm that coated strawberries are suitable for human consumption.

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Effect of Edible Coating on Extending the Shelf Life and Quality of Fresh Cut Taro

Cited by 12 publications

References 30 publications

Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

Gelatin and Gelatin/Rice Starch Coatings Affect Differently Fresh-Cut Potatoes and Colocasia Slices

Chitosan Coatings Modified with Nanostructured ZnO for the Preservation of Strawberries

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