Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage

Mannozzi, Cinzia; Tylewicz, Urszula; Chinnici, Fabio; Siroli, Lorenzo; Rocculi, Pietro; Rosa, Marco Dalla; Romani, Santina

doi:10.1016/j.foodchem.2018.01.015

Cited by 136 publications

(66 citation statements)

References 37 publications

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“…In particular, the cell loads of mesophilic aerobic bacteria, yeasts and moulds were monitored in all samples over the storage, according to the procedure reported by Mannozzi et al (2018). The results are the average of three independent samples for each condition.…”

Section: Microbiology Assessmentmentioning

confidence: 99%

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

et al. 2018

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a b s t r a c tCranberries are appreciated for their high amount of antioxidants such as flavonoids, anthocyanins, phenolic acids, carotenoids and vitamins. However, due to their sour and tart taste they request to be processed into sweeter dried fruits in order to be acceptable for the consumers. The aim of this work was to analyse the effect of ultrasound assisted osmotic dehydration on mass transfer parameters and on quality characteristics during storage of cranberries. Ultrasound treatment was performed at the frequency of 21 kHz for 30 min in three osmotic solutions -61.5% sucrose, 30% sucrose with an addition of 0.1% of steviol glycosides and 40% trehalose on cut in half cranberries. Afterwards, the cranberry samples were subjected to osmotic dehydration process at 40 C for 72 h. The osmodehydrated samples both with or without ultrasound pre-treatment were collected and stored at 10 C in climatic chamber in microperforated plastic bags (PLA) for 8 weeks. The weight reduction, dry matter, water activity, colour, and microbiological analysis were performed after 1, 2, 4 and 8 weeks of storage. The obtained results indicated that ultrasound application significantly affected the mass transfer parameters during osmotic treatment, as well as it did the type of osmotic solution used. Thermal analysis showed variations in sugar melting temperature and enthalpy as a result of osmotic treatment and storage. During the storage, lower weight loss and higher lightness were observed in US pre-treated samples. The sample that preserved the best chemico-physical and microbiological characteristics during storage was the one treated with 61.5% sucrose solution, due to its lowest water activity.

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Section: Microbiology Assessmentmentioning

confidence: 99%

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

et al. 2018

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“…The beneficial effects of chitosan edible coating were seen in terms of extended storage life, quality maintenance, and postharvest pathogen control. Studies have shown that CH-based edible coatings are able to maintain the quality and extending the shelf life of some fruits such as plum (Kumar, Sethi, Sharma, Srivastav, & Varghese, 2017), blueberries (Mannozzi et al, 2018), and guava (Nair, Saxena, & Kaur, 2018).…”

mentioning

confidence: 99%

Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

Hosseini

Amraie

Salehi

et al. 2018

Food Science & Nutrition

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The present study assessed the ability of chitosan‐based coatings incorporating savory and/or tarragon essential oils (EOs) to preserve the postharvest quality of kumquats. Changes in weight loss, titratable acidity, total soluble solids, and vitamin C content were determined over 30 days of storage at 7°C. Savory (Satureja hortensias L.) essential oil was characterized by thymol (29.1%), carvacrol (26.6%), and γ‐terpinene (24.72%) as major constituents. While, in the tarragon (Artemisia dracunculus L.) essential oil, estragol (81.89%), β‐cis‐Ocimene (4.62%), and β‐trans‐Ocimene (3.44%) were the main ones. The CH‐EOs coatings were effective in reducing weight loss of kumquats fruits during storage. Moreover, the tested composite coatings showed positive effects in maintaining vitamin C and fruits treated with CH‐oil coatings retained good sensory acceptability. The obtained results demonstrate the potential of the combined application of chitosan and savory and/or tarragon EOs as a promising postharvest treatment for maintaining the postharvest quality of kumquats fruits.

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“…Musa acuminata AAA group CHT nanoparticles Shelf life extension and maintenance of fruit quality [41] Vaccinium myrtillus CHT + procyanidins Promotion of quality maintenance and inhibition of fruit pathogens growth [42] Citrus reticulata Blanco CHT + Ficus hirta Vahl. fruits extract…”

Section: Plant Species Cht-based Polymer Effect Referencementioning

confidence: 99%

“…CHT + photoactivated chlorophyllin Extension of fruit shelf life and inhibition of pathogens growth [44] Zizyphus jujuba Mill. cv Dongzao CHT/nano-silica/sodium alginate Extension of fruit shelf life and inhibition of pathogens growth [45] Ginkgo biloba L. CHT/nano-TiO 2 and CHT/nano-SiO 2 Preservation of seeds quality [46] Application of CHTNP extended shelf life and maintained quality of banana fruits [41], while CHT + procyanidins coating promoted quality maintenance and inhibited microbial growth of fresh blueberry [42]. Coating with Ficus hirta Vahl.…”

Section: Plant Species Cht-based Polymer Effect Referencementioning

confidence: 99%

Recent Applications of Chitin- and Chitosan-Based Polymers in Plants

Malerba

2019

Polymers

111

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In recent years, the use of complex molecules based on the natural biopolymer chitin and/or on its deacetylated derivative chitosan has resulted in great advantages for many users. In particular, industries involved in the production of drugs, cosmetics, biotechnological items, and food have achieved better results using these particular molecules. In plants, chitin- and chitosan-based molecules are largely used as safe and environmental-friendly tools to ameliorate crop productivity and conservation of agronomic commodities. This review summarizes the results of the last two years on the application of chitin- and chitosan-based molecules on plant productivity. The open questions and future perspectives to overcome the present gaps and limitations are also discussed.

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Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage

Cited by 136 publications

References 37 publications

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

Recent Applications of Chitin- and Chitosan-Based Polymers in Plants

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