Effect of fucoidan‐based edible coating on antioxidant degradation kinetics in strawberry fruit during cold storage

Abstract

To further investigate fresh‐keeping effect of fucoidan from Laminaria japonica (FL) on postharvest strawberry, this study assessed the degradation kinetics of antioxidant capacity and antioxidants in cold‐stored strawberry coated with FL by layer‐by‐layer method. Fruit coated with FL were subjected to determine antioxidant capacity and endogenous antioxidants contents during the scheduled cold‐storage period. Results showed that FL obviously suppressed degradation rates of both antioxidant capacity and contents of phenolic compounds and ascorbic acid, which were demonstrated by reduced rate constant and increased half‐time periods of antioxidant activity and antioxidants in FL‐coated strawberry during cold storage. High Pearson correlation coefficients and significant differences among antioxidant‐associated indicators indicated that there was a close relationship between antioxidant activity degradation and antioxidants degradation in strawberry fruit during cold‐storage period. FL treatment inhibited degradation of total polyphenol and ascorbic acid which ultimately controlled degradation of antioxidant capacity in cold‐storage strawberry. Practical applications Laminaria japonica rich in brown seaweed may be developed to be a natural and nontoxic preservative for postharvest strawberry or other fruit and vegetables.

Effect of Aloe vera gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit

“…Ascorbic acid content was expressed as g/kg fresh weight. Ascorbic acid in buffer solution (0.1 g/L) was used to establish a standard curve (Luo et al., 2020).…”

“…The inhibition of the 1,1‐diphenyl‐2‐phycryl hydrazyl (DPPH) radical activity of the samples was measured with a spectrophotometer according to the method of Luo et al. (2020). In summary, strawberry (20 g) was blended in 20 ml of distilled water and was centrifuged at 5,000 g for 5 min after homogenization.…”

Edible and Functionalized Films/Coatings—Performances and Perspectives

“…Total phenolic contents (TPC) (Folin-Ciocalteu reagent) data are expressed in equivalents of mg of gallic acid for 100 g of film (mg GAE/100 g film) [78,[118][119][120]155,156,[215][216][217][218][219][220][221][222][223][224][225][226][227][228].…”

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

“…Extracts from Algae and Mushrooms Algae and mushrooms are naturally rich in bioactive compounds, with significant antimicrobial, antioxidant, antiviral, and anti-inflammatory activities [137], such as proteins, antioxidant molecules (e.g., polyphenols, flavonoids, and carotenoids), polyunsaturated fatty acids, and polysaccharides [146]. For example, for the preparation of ECs for strawberries, both Palmaria palmata seaweed extracts, in combination with chitosan [147], and fucoidan recovered from Laminaria japonica alga [148] were tested.…”

“…In general, product applications have focused on the treatment of products characterized by high added value, short shelf life, or difficult logistics associated with production in remote or rural areas. As a recent trend, it must be remarked that natural coating materials are increasingly attracting the interest of researchers, as shown by the wide use of Aloe vera gel [138][139][140][141] and other natural polysaccharides, such as chitosan [9, 12, 25, 39, 74, 142, 147, 152, 164-166, 168-170, 172, 174, 179, 180, 186, 190, 193, 201], or seaweed extracts [148], which exhibit an intrinsic antimicrobial activity, significantly contributing to extending the product shelf life. The tendency toward natural products is also confirmed by the wide use of natural gums [47,181], starches [20, 188,195], cellulose, and its derivatives [32,167,173,175,194], and other compounds recovered from agri-food residues [144,183,203].…”