Effect of Salicylic Acid Incorporated Chitosan Coating on Shelf Life Extension of Fresh In-Hull Pistachio Fruit

Molamohammadi, Homa; Pakkish, Zahra; Akhavan, Hamid‐Reza; Saffari, Vahid Reza

doi:10.1007/s11947-019-02383-y

Cited by 63 publications

(32 citation statements)

References 42 publications

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“…Slower reduction of TP and TF content in CS-g-SA and CS treated fruits than control might be attributed to antisenescence properties of SA and CS [ 78 ] or to higher phenylalanine ammonia-lyase (PAL) activity [ 94 ]. CS-SA-treated pistachio displayed the highest TP content at the end of 28 days of storage [ 95 ]. Likewise, CS/PVP-SA (2 mM) coating showed a high effectiveness to minimize the TP content losses during storage in “Banati” guava [ 58 ].…”

Section: Reactive Oxygen Species and Antioxidant Systemsmentioning

confidence: 99%

“…Similar trend of SOD activity was reported in salicylic acid (2 mM) and CS (2% w / v ) coated pistachio fruit. SOD activity increased reaching a peak on day 7 and then gradually decreased to day 28 with higher value in coated fruit [ 95 ]. These findings were confirmed in guava and maiiayou pummelo treated with CS coating (1.5% w / v ) and stored for 12 days at room temperature and for 150 days at 20 °C, respectively.…”

Section: Reactive Oxygen Species and Antioxidant Systemsmentioning

confidence: 99%

“…The highest CAT activity was obtained in fruit treated with CS plus ossalic acid (5 mM) with 1.37-fold higher than control after 120 days of storage [ 42 ]. Furthermore, in pomegranate arils and pistachio fruit treated with CS-based coatings, CAT activity increased significantly during the first 5 and 7 days of storage, respectively with the highest value in CS treatment, but thereafter its activity declined with higher value in coated fruits [ 74 , 95 ]. Application of CS-SA treatments regulated the balance between ROS generating enzymes, improving the GPX activity in pistachio fruit [ 95 ].…”

Section: Reactive Oxygen Species and Antioxidant Systemsmentioning

confidence: 99%

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Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review

Adiletta

Matteo

Petriccione

2021

IJMS

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Chitosan-based edible coatings represent an eco-friendly and biologically safe preservative tool to reduce qualitative decay of fresh and ready-to-eat fruits during post-harvest life due to their lack of toxicity, biodegradability, film-forming properties, and antimicrobial actions. Chitosan-based coatings modulate or control oxidative stress maintaining in different manner the appropriate balance of reactive oxygen species (ROS) in fruit cells, by the interplay of pathways and enzymes involved in ROS production and the scavenging mechanisms which essentially constitute the basic ROS cycle. This review is carried out with the aim to provide comprehensive and updated over-view of the state of the art related to the effects of chitosan-based edible coatings on anti-oxidant systems, enzymatic and non-enzymatic, evaluating the induced oxidative damages during storage in whole and ready-to-eat fruits. All these aspects are broadly reviewed in this review, with particular emphasis on the literature published during the last five years.

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Section: Reactive Oxygen Species and Antioxidant Systemsmentioning

confidence: 99%

Section: Reactive Oxygen Species and Antioxidant Systemsmentioning

confidence: 99%

Section: Reactive Oxygen Species and Antioxidant Systemsmentioning

confidence: 99%

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Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review

Adiletta

Matteo

Petriccione

2021

IJMS

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“…Edible coating material and antimicrobial agent constitute the antimicrobial edible coating (Molamohammadi, Pakkish, Akhavan, & Saffari, 2019). The coating loaded nano‐emulsified essential oils is applied on the food surface to enhance antimicrobial activity, decrease the water sensitivity of pure starch coating and prevent deterioration of sensory characteristics (Prakash, Baskaran, Paramasivam, & Vadivel, 2018).…”

Section: Introductionmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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In this study, the edible antimicrobial coating was prepared from mung bean starch and soluble soybean polysaccharide (MBS‐SSPS) enriched with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%) of nano‐emulsified clove and cinnamon oil (CCO). Then MBS‐SSPS incorporated CCO coating (MSC) was applied on steamed buns at 10°C, 50% RH and the microbiological attributes (total viable count and the mold and yeast counts), hardness, and organoleptic attributes were assessed. The use of CCO in MBS‐SSPS coating solution reduced viscosity of final coating and increased antimicrobial activity. Also, compared with the uncoated sample, MSC0.6 and MSC0.9 under no adverse effect on flavor quality, reduced the aerobic plate count by 38.5 and 42% and decreased mold and yeast counts by 32 and 37%, respectively. Meanwhile, the coated samples obtained acceptable sensory qualities and lower hardness than the uncoated ones. Practical Applications The objective of the study was to develop and characterize the MBS‐SSPS coating enriched with nano‐emulsified CCO (the mixture of cinnamon and clove essential oil), then evaluate the effectiveness of antimicrobial coating on the storage quality of steamed buns. MSC0.6 and MSC0.9 improved the storage quality without sacrificing flavor while compared with uncoated samples. Therefore, it was feasible to apply this new edible antimicrobial coating on the surface of the steamed buns.

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“…It was found that adding salicylic acid to chitosan film can effectively inhibit the growth of bacteria and fungi during storage of pistachios. Interestingly, in terms of other evaluation indicators (color, texture, and overall acceptance), the composite film performs better than films made from separate materials 115 . Other active organic components have been added to chitosan to make new films, which are also considered as potential food preservation films 116,117 …”

Section: Applications Of Chitosan Films In Food Industrymentioning

confidence: 99%

Chitosan‐based biomaterials: From discovery to food application

Tian

Liu

2020

Polymers for Advanced Techs

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Due to higher expectations for health in recent decades, the issues of food preservation and safety are now attracting more and more attention. Therefore, research and development of food packaging materials is of important practical significance. While the wide use of functional plastic packaging brings great convenience to the food industry, serious problems also appear subsequently, such as source exhaustion, plasticizer transfer, and other potential food safety hazards, which pose great challenges to researchers. In order to overcome these shortcomings, the natural polysaccharide chitosan has emerged as a suitable food packaging material. Chitosan has many excellent properties such as biodegradability, biocompatibility, bioactivity, nontoxicity, and polycationic nature. This article reviews the discovery and preparation process of chitin and chitosan. In addition, the application of chitosan‐based films in food storage is highlighted. Finally, the future perspectives of chitosan are proposed.

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Effect of Salicylic Acid Incorporated Chitosan Coating on Shelf Life Extension of Fresh In-Hull Pistachio Fruit

Cited by 63 publications

References 42 publications

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Chitosan‐based biomaterials: From discovery to food application

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