Effect of edible coating on physical and chemical properties of potato tubers under different storage conditions

Emragi, Esam; Kalita, Diganta; Jayanty, Sastry S.

doi:10.1016/j.lwt.2021.112580

Cited by 32 publications

(12 citation statements)

References 44 publications

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“…However, when the amount of oxygen in the atmosphere falls to 2%, the fermentation occurs instead of respiration, causing unpleasant flavors and premature aging. Besides, the failure of fruit ripeness caused not only bad flavor but also internal spoilage [Emragi et al, 2022]. This phenomenon was not observed in our treated samples, indicating that the coating kept appropriate low inner O 2 and high CO 2 partial pressures for fruit preservation.…”

Section: Respiration Ratementioning

confidence: 79%

Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana (<i>Musa acuminata</i> L.) Fruits

Pham¹,

Nguyen²,

Baranyai³

et al. 2022

Pol. J. Food Nutr. Sci.

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In this study, cassava starch oxidized by the electrolysis was used as an edible coating to improve the shelf life of banana fruits. The effects of coating in solutions of electrolyzed starch with 1, 2 and 3% (w/v) gelatin and without gelatin addition on respiratory rate and biochemical properties of banana during 8 days of storage at room temperature (75-80% relative humidity) were evaluated. The micrographs of scanning electron microscopy showed very thin coating layers (<25.2 mm) with continuous network topology and no cracks. During the storage period, a significant reduction in respiration rate and weight loss of coated bananas compared to uncoated fruits was noted. Furthermore, the change in titratable acidity and contents of soluble solids, total carbohydrates and reducing sugars of coated bananas were slower. Increasing the gelatin content in the coating had a beneficial effect on delaying the ripening of bananas. The oxidized starch coating formulation with 3% (w/v) of gelatin demonstrated the highest efficiency as it delayed the respiratory peak 4 days more than in the uncoated bananas. This study results suggest that electrolyzed starch-gelatin coating could be a potential material to extend the shelf life of fruits.

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Section: Respiration Ratementioning

confidence: 79%

Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana (<i>Musa acuminata</i> L.) Fruits

Pham¹,

Nguyen²,

Baranyai³

et al. 2022

Pol. J. Food Nutr. Sci.

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“…The use of cinnamon and oregano EO incorporated in sodium alginate, potato starch, chitosan, and zein was effective in delaying the germination of russet potato and purple sweet potato at room temperature (Emragi et al 2022). The combination of pectin with lemon EO and reuterin was efficient in preserving strawberries against fungal spoilage during storage at refrigerated conditions (Hernández-Carrillo et al 2021).…”

Section: Coatings Containing Essential Oilsmentioning

confidence: 99%

Advances and perspectives on the application of essential oils in food packaging films, coatings, and nanoencapsulated materials

Cesca,

Fonseca,

Paz

et al. 2024

Bragantia

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Natural additives, particularly essential oils, have gained widespread recognition for their role in enhancing the attributes of natural edible polymers. Comprising a wealth of hydrophobic and volatile compounds, essential oils exhibit notable antioxidant and antimicrobial properties owing to their rich composition of terpenes and aromatic constituents. This review underscores the multifaceted biological properties of essential oils, encompassing their incorporation into films, edible coatings, and nanoencapsulated materials. The effect of utilizing several essential oils as natural additives in combination with different raw materials and plasticizers was compared to the evaluation of their impact on the material properties of films and edible coatings, offering an in-depth analysis of the specific essential oil variants featured in the recent literature. Among the essential oils reviewed, those derived from clove, cinnamon, and oregano emerge as the predominant choices, representing some of the most promising natural additives for biodegradable packaging. Nanoencapsulation techniques have also expanded the role of essential oils in sustainable food packaging by increasing their stability.

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“…Therefore, several works seek not only to develop polymers but also to evaluate the peculiar properties of films or coatings (Costa et al. , 2022; Emragi et al ., 2022; Nurhayati et al. , 2022; Radi et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Properties of films and coatings added of tocopherol for food packaging: tool-based review for systematic reviews and bibliometric analysis

da Costa,

dos Santos,

Ferreira

et al. 2024

BFJ

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PurposeThe aim was not to perform a systematic review but firstly to search in PubMed, Science Direct, Scopus and Web of Science databases on the papers published in the last five years using tools for reviewing the statement of preferred information item for systematic reviews without focusing on a randomized analysis and secondly to perform a bibliometric analysis on the properties of films and coatings added of tocopherol for food packaging.Design/methodology/approachOn January 24, 2022, information was sought on the properties of films and coatings added of tocopherol for use as food packaging published in PubMed, Science Direct, Scopus and Web of Science databases. Further analysis was performed using bibliometric indicators with the VOSviewer tool.FindingsThe searches returned 33 studies concerning the properties of films and coatings added of tocopherol for food packaging, which were analyzed together for a better understanding of the results. Data analysis using the VOSviewer tool allowed a better visualization and exploration of these words and the development of maps that showed the main links between the publications.Originality/valueIn the area of food science and technology, the development of polymers capable of promoting the extension of the shelf life of food products is sought, so the knowledge of the properties is vital for this research area since combining a biodegradable polymeric material with a natural antioxidant active is of great interest for modern society since they associate environmental preservation with food preservation.

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Effect of edible coating on physical and chemical properties of potato tubers under different storage conditions

Cited by 32 publications

References 44 publications

Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana (<i>Musa acuminata</i> L.) Fruits

Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana (<i>Musa acuminata</i> L.) Fruits

Advances and perspectives on the application of essential oils in food packaging films, coatings, and nanoencapsulated materials

Properties of films and coatings added of tocopherol for food packaging: tool-based review for systematic reviews and bibliometric analysis

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