Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe

Sami, Rokayya; Almatrafi, Manal; Alharbi, Mona; Benajiba, Nada; Helal, Mahmoud

doi:10.3390/membranes11020140

Cited by 17 publications

(7 citation statements)

References 36 publications

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“…In a comparison with onion varieties, results were similar to the onion values used in the other study [28]. Leek extract achieved the highest total antioxidant activity of 12.80 µg AAE/mg dwdue to the polyphenolic and flavonoids compounds [29].…”

Section: Total Flavonoid Phenol and Antioxidant Contentssupporting

confidence: 84%

In-Vitro Evaluation of the Antioxidant and Anti-Inflammatory Activity of Volatile Compounds and Minerals in Five Different Onion Varieties

et al. 2021

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Onions contain high antioxidants compounds that fight inflammation against many diseases. The purpose was to investigate some selected bioactive activities of onion varieties (Yellow, Red, Green, Leek, and Baby). Antioxidant assays and anti-inflammatory activities such as NO production with the addition of some bioactive components were determined and analyzed by using a spectrophotometer. Gas chromatography and mass spectrometry (GC–MS) was used for the volatile compounds, while an Atomic absorption spectrometer was used for mineral determinations. Red variety achieved the highest antioxidant activities. The total flavonoids were between (12.56 and 353.53 mg Quercetin/gin dry weight) (dw) and the total phenol was (8.75–25.73 mg/g dw). Leek, Yellow and Green extracts achieved highly anti-inflammatory values (3.71–4.01 μg/mL) followed by Red and Baby extracts, respectively. The highest contents of sodium, potassium, zinc, and calcium were established for Red onions. Furfuraldehyde, 5-Methyl-2-furfuraldehyde, 2-Methyl-2-pentenal, and 1-Propanethiol were the most predominant, followed by a minor abundance of the other compounds such as Dimethyl sulfide, Methyl allyl disulfide, Methyl-trans-propenyl-disulfide, and Methyl propyl disulfide. The results recommend that these varieties could act as sources of essential antioxidants and anti-inflammatories to decrease inflammation and oxidative stresses, especially red onions that recorded high activities.

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Section: Total Flavonoid Phenol and Antioxidant Contentssupporting

confidence: 84%

In-Vitro Evaluation of the Antioxidant and Anti-Inflammatory Activity of Volatile Compounds and Minerals in Five Different Onion Varieties

et al. 2021

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“…They can modify the structure of the material via intermolecular interactions [10]. The potential usage of edible materials has been proven in technology for food preservation [11][12][13]. They are an excellent alternative to synthetic packaging that originates from fossil-based polymers such as polyvinyl chloride (PVC), polyethylene (PE), polyvinyl alcohol (PVA), and nylon (PA).…”

Section: Introductionmentioning

confidence: 99%

“…The chitosan biopolymer is commercially used in the food and pharmaceutical sectors due to its suitable physical, chemical and biological properties. It is biodegradable, nontoxic, and biofunctional, and it possesses biocompatible properties [12][13][14][15][16]. Edible films prepared with chitosan-based polymers have an excellent adhesiveness and cohesiveness with a smooth surface of food products [17].…”

Section: Introductionmentioning

confidence: 99%

Chitosan Edible Films Enhanced with Pomegranate Peel Extract: Study on Physical, Biological, Thermal, and Barrier Properties

et al. 2021

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In the present study, pomegranate peel extract was used as a reinforcing agent in developing chitosan-based edible film. Different concentrations (0.2 g/mL, 0.4 g/mL, 0.6 g/mL, 0.8 g/mL, and 1.0 g/mL) of pomegranate peel extract were incorporated in chitosan-based edible film. A neat chitosan film was used as a control. This work covers the effect of pomegranate peel extract on the physical, biological, mechanical, thermal, and barrier properties of enriched chitosan-based edible film. The results showed that the thickness (0.142–0.159 mm), tensile strength (32.45–35.23 MPa), moisture (11.23–15.28%), opacity (0.039–0.061%), water (1.32–1.60 g·mm/m2), gas barrier properties (93.81–103.45 meq/kg), phenolic content (5.75–32.41 mg/g), and antioxidant activity (23.13–76.54%) of the films increased with increasing volume fraction of pomegranate peel extract. A higher concentration of incorporated pomegranate peel extracts significantly (p < 0.05) reduced the thermal stability of the film, along with its transparency, solubility, swelling, and color. This work revealed that the incorporation of a higher portion of pomegranate peel extract in chitosan film holds significant (p < 0.05) potential for the increase in biological activities of such films in terms of antioxidant and antimicrobial behavior. The properties of pomegranate peel extract-enriched chitosan films could be an excellent cure for free radicals, whereas they could also inhibit the growth of the foodborne pathogens during the processing and preservation of the food. Further studies are needed for the application of pomegranate peel extract-enriched edible films on food products such as fruits and vegetables in order to extend their storage life and improve the quality and safety of preserved food products.

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“…The amount of ascorbic acid content was detected by the titrimetric method using 2,6 Dichloro-phenol-indophenol dye as described in the following Equation ( 5) [11,22]: Ascorbic acid content (%) = titration volume × 111 × dilution factor × 100 sample volume × 1000 (5)…”

Section: Ascorbic Acid Contentmentioning

confidence: 99%

Postharvest Physicochemical Properties and Fungal Populations of Treated Cucumber with Sodium Tripolyphosphate/Titanium Dioxide Nanoparticles during Storage

et al. 2021

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Cucumbers have a limited shelf-life, from 10 to 14 days at commercial temperatures with relative humidity (80%). The aim of the work was to evaluate the postharvest physicochemical properties and fungal populations of cucumber treated with sodium tripolyphosphate/titanium dioxide nanoparticles during storage at 10 °C to prolong the shelf-life to 21 days. Cucumber samples treated with chitosan/sodium tripolyphosphate/titanium dioxide nanoparticles (Cu-CHS-TDN-ST) and (Cu-CHS-TDN-ST) were found to be in a well-hydrated state and with a green-colored appearance upon day 21, with excellent quality for consumption. Chitosan coating (Cu-CHS) alone prolonged the cucumber shelf-life for 14 days of storage. The Cu-CHS coating was less evident in reducing the respiration rate of cucumbers on day 14 than both nanocoatings, which were reported at the end of the storage period to be 5.09 and 5.38 mg·kg−1 h−1for Cu-CHS-TDN-ST and Cu-CHS-TDN, respectively. The Cu-CHS-TDN-ST treatment reduced the loss of ascorbic acid content to 13.17 mg/100 g, delayed chilling injury, and had the highest chlorophyll contents during the whole storage period. The presence of sodium tripolyphosphate with the nanocoating delayed tissue damage. Peroxidase enzyme activity reached the maximum of 54.65 Ug−1 for Cu-CHS-TDN-ST on day 21, followed by Cu-CHS-TDN 50.1 Ug−1. On day 21, the fungal populations of Cu-CHS-TDN samples (3.77 log CFU/g) were more than that of Cu-CHS-TDN-ST (3.15 log CFU/g) against Cu-Control (100 % spoiled). It was noted that the Cu-CHS-TDN-ST and CHS-TDN-ST coating treatments were capable of preserving the cucumber samples’ quality during storage. The addition of sodium tripolyphosphate as a crosslinker for stabilizing the nanoparticle polymers in the coating treatments prolonged the shelf-life and achieved excellent quality for the cucumbers.

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Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe

Cited by 17 publications

References 36 publications

In-Vitro Evaluation of the Antioxidant and Anti-Inflammatory Activity of Volatile Compounds and Minerals in Five Different Onion Varieties

In-Vitro Evaluation of the Antioxidant and Anti-Inflammatory Activity of Volatile Compounds and Minerals in Five Different Onion Varieties

Chitosan Edible Films Enhanced with Pomegranate Peel Extract: Study on Physical, Biological, Thermal, and Barrier Properties

Postharvest Physicochemical Properties and Fungal Populations of Treated Cucumber with Sodium Tripolyphosphate/Titanium Dioxide Nanoparticles during Storage

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