Effect of gelatin-based coating containing frog skin oil on the quality of persimmon and its characteristics

Kingwascharapong, Passakorn; Koga, Arisa; Karnjanapratum, Supatra; Tanaka, Fumihiko; Tanaka, Fumihiko

doi:10.1016/j.scienta.2019.108864

Cited by 31 publications

(41 citation statements)

References 31 publications

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“…This finding confirmed that the addition of radish leaf extract to the alginate coating reduced the weight loss. These results are also in agreement with other studies (de Jesús Salas-Méndez et al, 2019;Ju et al, 2019;Kingwascharapong et al, 2020;Klangmuang & Sothornvit, 2018).…”

Section: Weight Losssupporting

confidence: 94%

“…Similar findings were reported by Karaminia et al (2019) . These findings were in line with the results of several studies (Kingwascharapong et al, 2020;Klangmuang & Sothornvit, 2018;Maftoonazad & Ramaswamy, 2019;Naeem et al, 2018). TSS and TA parameters are greatly affected by the fruit weight loss.…”

Section: Ta B L E 2 (Continued)supporting

confidence: 92%

“…The weight loss (WL) of sweet lemon fruits (10 fruits per treatment) was measured using a precision balance. WL was calculated as described by Kingwascharapong et al (2020): where W i and W f are the initial weight (before coating at zero time) and final weight (after coating at each time), respectively.…”

Section: Weight Lossmentioning

confidence: 99%

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Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage

Zandi

Ganjloo

Bimakr

et al. 2021

J. Food Process. Preserv.

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Sweet lemon (Citrus limetta) is yellow and thin skin fruit cultivated in tropical countries (Karaminia et al., 2019). This fruit is high in vitamin C (50 mg/100 g juice) which is used to treat common colds, influenza, and hypertension. Sweet lemon is quite perishable due to postharvest losses such as weight loss, physiological deterioration, decay, and softening texture (Barreca et al., 2011). Storage conditions such as storage temperature affect sweet lemon quality, freshness, and shelf life. Furthermore, physicochemical changes can reduce storage time and the market value of sweet lemon (Singh et al., 2004). Various postharvest techniques have been evaluated for prolonging the shelf life of fresh agricultural products. These techniques control the biological and environmental factors and increase the quality of the fruits (de Jesús Salas-Méndez et al., 2019). Edible coatings were used to extend the shelf life of fruits and vegetables (Gomes et al., 2017; Ju et al., 2019; Kingwascharapong et al., 2020). The application of edible coatings as a new postharvest technique is simple, environmentally friendly and nontoxic. Edible coatings can minimize the natural physiological ripening of fruits through preventing moisture and gas transfer (Chen et al., 2019; Morsy & Rayan, 2019). In the past few decades, several studies

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Section: Weight Losssupporting

confidence: 94%

Section: Ta B L E 2 (Continued)supporting

confidence: 92%

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Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage

Zandi

Ganjloo

Bimakr

et al. 2021

J. Food Process. Preserv.

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“…Many researchers have developed composite emulsion-based films and coatings in recent years. These studies involved the use of sodium alginate, gelatin and canola oil [ 20 ], monolayer chitosan and carrageenan with sunflower oil to coat longan fruits [ 21 ], sodium alginate with sunflower oil to coat cantaloupe and strawberries [ 17 ], chitosan based film with clove and melaleuca essential oils [ 22 ], sodium alginate with soybean oil to coat fresh cucumber [ 23 ], gelatin with frog skin oil to coat persimmon fruits [ 24 ] and composite chitosan with carnauba wax and oregano essential oil [ 25 ]. In addition, coatings based on chitosan, sodium alginate, and olive oil, applied to coat fresh whole figs have shown to be a useful postharvest technology in preserving not only the organoleptic and sensory attributes but also bioactive components of these fruits during storage at low temperature [ 3 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’)

Vieira

Moldão‐Martins

Alves

2021

Foods

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Fresh figs are very appreciated and have been associated with health benefits. However, these fruits are highly perishable. In this study, edible coatings were studied envisaging their positive effect in enhancing figs’ shelf-life. Fig fruits cv. ‘Pingo de mel’ were harvested at commercial ripening stage and single emulsion-based coatings, composed of chitosan + olive oil and alginate + olive oil, were applied. After coatings application by dipping each fruit in the emulsion-based solutions at 4 °C and drying, the coated fruits were sprayed with crosslinking solutions (6% tripolyphosphate and 1% calcium chloride for chitosan and alginate-based coatings, respectively). Then, were maintained at 4 °C and analyzed after 1, 7, 14 and 19 days of storage. After each time interval, fruits were further maintained at 25 °C for 2 days. The results have shown that coatings were effective on delaying fungal decay and postharvest ripening indicators (respiration rate, mass loss, softening and total soluble solids/titratable acidity ratio). The results foresee a fruits’ shelf life between 14 and 19 days under refrigeration at 4 °C that may be followed up to 2 days at ambient temperature, higher than that estimated for uncoated fruits (less than 14 days at 4 °C plus to 2 days at ambient temperature).

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“…To overcome these issues, several approaches have been explored, namely addition of different molecules such as crosslinkers (to reduce solubility), plasticizers, and antimicrobial or antioxidant compounds [ 110 , 111 ]; combining gelatin with other biopolymers such as starch [ 112 , 113 ], chitosan [ 114 , 115 ], and whey protein [ 116 ], among others, to improve mechanical and water resistance properties; and adding nanoparticles such as silver, for instance, which can impart antimicrobial properties [ 114 , 116 ]. Recently, gelatin has been explored to create coatings and films for fruit packaging purposes due to its excellent ability to form films, its good oxygen barrier capacity, and UV-absorbing properties mediated by the presence of aromatic amino acids in its structure [ 117 , 118 , 119 , 120 , 121 ].…”

Section: Biopolymers As Food Packaging Raw Materialsmentioning

confidence: 99%

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

et al. 2020

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This review aims to showcase the current use of graphene derivatives, graphene-based nanomaterials in particular, in biopolymer-based composites for food packaging applications. A brief introduction regarding the valuable attributes of available and emergent bioplastic materials is made so that their contributions to the packaging field can be understood. Furthermore, their drawbacks are also disclosed to highlight the benefits that graphene derivatives can bring to bio-based formulations, from physicochemical to mechanical, barrier, and functional properties as antioxidant activity or electrical conductivity. The reported improvements in biopolymer-based composites carried out by graphene derivatives in the last three years are discussed, pointing to their potential for innovative food packaging applications such as electrically conductive food packaging.

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Effect of gelatin-based coating containing frog skin oil on the quality of persimmon and its characteristics

Cited by 31 publications

References 31 publications

Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage

Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage

Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’)

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

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