Effects of hydroxyethyl cellulose and sodium alginate edible coating containing asparagus waste extract on postharvest quality of strawberry fruit

Liu, Changhong; Jin, Tao; Liu, Wei; Hao, Wenzhuo; Yan, Ling; Zheng, Lei

doi:10.1016/j.lwt.2021.111770

Cited by 52 publications

(20 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The effects of newly developed hydroxyethyl cellulose and sodium alginate edible coating with asparagus waste extract was tested on the postharvest quality of strawberries [82]. Three different samples of the developed edible coatings were developed, each with different concentrations of asparagus extract (1.5 g/100 mL hydroxyethyl cellulose coatings, 1.5 g/100 mL sodium alginate coatings and 1.0 g/100 mL hydroxyethyl cellulose/0.5 g/100 mL sodium alginate).…”

Section: Edible Films and Coatings With Functional Additives For Minimally Processed Fruit Applicationmentioning

confidence: 99%

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Miteluţ

Popa

Drăghici

et al. 2021

Foods

View full text Add to dashboard Cite

The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.

show abstract

Section: Edible Films and Coatings With Functional Additives For Minimally Processed Fruit Applicationmentioning

confidence: 99%

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Miteluţ

Popa

Drăghici

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Moreover, the coating solution has optimistic potential in keeping berry fruits fresh via its good mechanical and barrier properties. Meanwhile, Liu et al [ 42 ] loaded asparagus waste extract in hydroxyethyl cellulose/sodium alginate edible coating and applied it to the surface of fresh strawberries. The edible coating exhibited inhibition mechanisms against Penicillium italicum and, remarkably, sustained the quality of the strawberry.…”

Section: Types and Properties Of Polysaccharidesmentioning

confidence: 99%

Recent Advancements of Polysaccharides to Enhance Quality and Delay Ripening of Fresh Produce: A Review

et al. 2022

View full text Add to dashboard Cite

The freshness of fruits and vegetables plays a significant role in consumers’ decision to purchase a product at the supermarket. Fresh-cut products are the latest trend in fulfilling society’s restless needs, and the food industry is faced with the challenge of maintaining the quality of fresh produce. The food industry is concerned with the natural maturation and degradation of fruits and vegetables, primarily due to enzymatic reactions. It has been demonstrated that polysaccharide coatings effectively preserve the freshness of these products, extending their shelf life depending on the preservation method used. This review informs readers about the different types of polysaccharides and their novel applications as natural food preservatives in the past five years (2018–2022). The key findings summarized the properties of the antimicrobial agent, the molecular mechanism of action, coating methods, and formulation for the preservation approach. Additionally, we discuss the scientific factors influencing polysaccharide processing and preservation efficacy, allowing it to be used in post-harvest management.

show abstract

“…Shelf-life of coated fruits extended to 8 days at 25 °C and 80% relative humidity with effective antifungal activity. [ 51 ] Chitosan Multilayer coating of chitosan and sodium alginate layer-by-layer assembly Strawberry The developed coating on strawberries significantly reduced weight loss, consumption of total soluble solids, titratable acidity and delayed the accumulation of malondialdehyde with the preservation of antioxidant activity. Coatings exhibited self-healing properties with excellent desired water and oxygen transmission rate.…”

Section: Agro-industrial Residues-based Materials In Fabrication Of Edible Coatingsmentioning

confidence: 99%

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Singh

Ghosh

2022

Progress in Organic Coatings

View full text Add to dashboard Cite

Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O 2 /CO 2 ) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.

show abstract

Effects of hydroxyethyl cellulose and sodium alginate edible coating containing asparagus waste extract on postharvest quality of strawberry fruit

Cited by 52 publications

References 47 publications

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Recent Advancements of Polysaccharides to Enhance Quality and Delay Ripening of Fresh Produce: A Review

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Contact Info

Product

Resources

About