Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria×ananassa) quality

Valenzuela, Carolina; Tapia, C.; López, Luis; Bunger, Andrea; Escalona, V.H.; Abugoch, Lilian

doi:10.1016/j.ejbt.2015.09.001

Cited by 79 publications

(43 citation statements)

References 23 publications

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“…CH potentially causes severe cellular damage in mold and yeast by altering the synthesis of fungal enzymes [45], inducing morphological changes, and causing structural alterations and molecular disorganization in fungal cells [46]. Similar results were observed by Valenzuela et al [44]. The results achieved here also indicated that PVA/CH-2.5 film can not only maintain the nutritive and organoleptic properties of strawberries, it could also reduce the amount of mold and yeast during storage times.…”

Section: Sensorysupporting

confidence: 78%

“…Moreover, the mold and yeast reduction was more evident in the strawberries that were packaged with high concentration CH due to the antimicrobial capacity of CH, especially against the fungi and yeast spoilage of strawberries [44]. CH potentially causes severe cellular damage in mold and yeast by altering the synthesis of fungal enzymes [45], inducing morphological changes, and causing structural alterations and molecular disorganization in fungal cells [46].…”

Section: Sensorymentioning

confidence: 99%

“…The results achieved here also indicated that PVA/CH-2.5 film can not only maintain the nutritive and organoleptic properties of strawberries, it could also reduce the amount of mold and yeast during storage times. The high effectiveness of PVA/CH-2.5 is due to the ionic and hydrophilic interaction between PVA and CH, which increased the availability of the amino groups of the CH to the antimicrobial properties [44].…”

Section: Sensorymentioning

confidence: 99%

“…Coatings 2017, 7,109 ionic and hydrophilic interaction between PVA and CH, which increased the availability of the amino groups of the CH to the antimicrobial properties [44]. …”

Section: Sensorymentioning

confidence: 99%

“…The microbiological analyses were performed by the official standard method [44]. Mold and yeast counts were expressed as logarithm colony-forming units per gram of strawberries (log CFU/g).…”

Section: Microbiological Analyses and Decay Percentagementioning

confidence: 99%

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Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

et al. 2017

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Strawberry packaging based on four different chitosan-poly(vinylalcohol) blend films with chitosan contents of 0 wt %, 20 wt %, 25 wt %, and 30 wt % was tested. The samples were stored at 18 ± 2 • C and 60% ± 5% relative humidity for six days. Strawberry quality was evaluated during and after storage. Strawberries packaged using these films showed significant differences in weight loss and firmness, decay percentage, titratable acidity, total soluble solids, and ascorbic acid content when compared to non-packaged strawberries. The 25 wt % bilayer film showed the best performance in terms of delaying changes in strawberries. The findings suggest that these 25 wt % chitosan films can used to extend strawberry shelf lives while maintaining quality levels.

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Section: Sensorysupporting

confidence: 78%

Section: Sensorymentioning

confidence: 99%

Section: Sensorymentioning

confidence: 99%

“…Coatings 2017, 7,109 ionic and hydrophilic interaction between PVA and CH, which increased the availability of the amino groups of the CH to the antimicrobial properties [44]. …”

Section: Sensorymentioning

confidence: 99%

Section: Microbiological Analyses and Decay Percentagementioning

confidence: 99%

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Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

et al. 2017

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Potential of Chitosans in the Development of Edible Food Packaging

Coma

Bartkowiak

2019

Chitin and Chitosan

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Water‐annealing treatment for edible silk fibroin coatings from fibrous waste

Jaramillo‐Quiceno

Restrepo‐Osorio

2019

J of Applied Polymer Sci

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Silk fibroin (SF) is an engineered biopolymer with properties that are desirable for the development of food preservation materials, such as edible coatings or packaging. In this study, SF from fibrous waste was assessed for the first time as an edible coating for strawberries. Relationships were established between the structural properties of SF thin films obtained from silk waste, both untreated (SFW) and water annealed (WA‐SFW) and their morphology and performance as edible strawberry coatings. According to the results obtained, the water‐annealing treatment led to a structural modification in SF films. The strawberries coated with WA‐SFW exhibited better performance during storage by reducing weight loss and preserving its visual appearance. The analysis of metal contaminants showed that SFs obtained from fibrous waste are relatively nontoxic. Therefore, using this raw material for the development of edible coatings in perishable fruits is considered promising. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020, 137, 48505.

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Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria×ananassa) quality

Cited by 79 publications

References 23 publications

Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

Potential of Chitosans in the Development of Edible Food Packaging

Water‐annealing treatment for edible silk fibroin coatings from fibrous waste

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