Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes

Khalifa, Ibrahim; Barakat, Hassan; El-Mansy, Hamdy A.; Soliman, Soliman A.

doi:10.1016/j.fbio.2015.12.008

Cited by 35 publications

(26 citation statements)

References 39 publications

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“…To determine malondialdehyde (MDA) content, 10 samples per treatment were mashed and calculated using the absorbance of the reaction product of MDA with thiobarbituric acid (TBA) (Khalifa, Barakat, El-Mansy, & Soliman, 2016). The nonspecific turbidity was measured by subtracting the absorbance at 600 nm.…”

Section: Firmness Respiration Intensity Titratable Acidity and Mmentioning

confidence: 99%

Application of high‐pressure argon for improving postharvest quality of cherry tomato

Feng

Zhang

Adhikari

et al. 2018

J Food Process Engineering

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The purpose of this study was to investigate the effect of high‐pressure argon on postharvest quality of cherry tomatoes. Physicochemical attributes including weight loss, decay incidence, color changes, firmness, respiratory intensity, titratable acidity (TA), malondialdehyde content (MDA), water status, and antioxidant enzyme activities were analyzed. Flavor characteristics of cherry tomatoes were determined by GC–MS. The results showed that decay incidences of cherry tomatoes subjected to high‐pressure argon at 0.4, 0.8, and 1.2 MPa were 27.03, 64.86, and 45.95%, respectively, lower than that of control after 25 days of storage. Throughout the storage, high‐pressure argon was most effective in decreasing weight loss, retaining color, firmness, and TA content, reducing respiration intensity and MDA content, and inhibiting the redistribution of water. Cherry tomatoes treated with high‐pressure argon at 0.8 MPa maintained higher levels of antioxidant enzyme activities including superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase. The results of GC–MS showed that high‐pressure argon treatment remarkably influenced the flavor profiles, characteristics of cherry tomatoes during postharvest storage. Therefore, high‐pressure argon treatment may have potential application in preservation technique of fruit and vegetables.

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Section: Firmness Respiration Intensity Titratable Acidity and Mmentioning

confidence: 99%

Application of high‐pressure argon for improving postharvest quality of cherry tomato

Feng

Zhang

Adhikari

et al. 2018

J Food Process Engineering

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“…(i) Nisin [29] (ii) Beeswax [90] (iii) Maillard reaction products [91] (iv) Green tea leaves extract [92] (v) A. vera fraction [93] (vi) Olive leaf and pomace extracts [94] glacial acetic acid. Then, lemon essential oil was added and emulsified after chitosan dissolved.…”

Section: Preparation Of Chitosan-based Coating With Essentialmentioning

confidence: 99%

“…Khalifa et al [94] developed the chitosan solutions incorporated with ethanolic olive leaf extracts and olive pomace extracts. Chitosan was dispersed in an aqueous solution of glacial acetic acid at 40 ∘ C. Then, the solution was heated and agitated for 12 h. After adjusting the pH to 5.6, glycerol was added and stirred overnight.…”

Section: Preparation Of Chitosan-based Coating With Othermentioning

confidence: 99%

“…On the other hand, carbon dioxide could form in the packages of fruits and vegetables due to respiration reactions and deterioration [115]. Chitosan-based coating as the barrier of gases might provide the help needed for keeping International Journal of Polymer Science the quality and extending the shelf life of agricultural products [2,94]. Gas permeability of chitosan-based coating depends on several key factors, such as the integrity of thin coating film, the number of micropores, the thickness of chitosan coating, and the interaction between the coating polymer and the additives [116,117].…”

Section: Gas Modification Property Of Chitosan-based Coating Withmentioning

confidence: 99%

“…The high antimicrobial activities of chitosan coatings with natamycin and with pomegranate were found against bacteria, yeast, and mold. Khalifa et al [94] reported that the chitosan-based coating enriched with olive wastes polyphenols could control the increase of malondialdehyde and decay in coated strawberry fruits during cold-stored time. The addendum of olive leaves extract into chitosan coating significantly reduced the gradual decline in total phenolics, flavonoids, antioxidants, ascorbic acid, and MDA of strawberry.…”

Section: Application Of Chitosan-based Coating On the Storage Of Fruimentioning

confidence: 99%

See 2 more Smart Citations

Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables

Xing

et al. 2016

International Journal of Polymer Science

113

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Chitosan coating is beneficial to maintaining the storage quality and prolonging the shelf life of postharvest fruits and vegetables, which is always used as the carrier film for the antimicrobial agents. This review focuses on the preparation, property, mechanism, and application effectiveness on the fruits and vegetables of chitosan-based coating with antimicrobial agents. Chitosan, derived by deacetylation of chitin, is a modified and natural biopolymer as the coating material. In this article, the safety and biocompatible and antimicrobial properties of chitosan were introduced because these attributes are very important for its application. The methods to prepare the chitosan-based coating with antimicrobial agents, such as essential oils, acid, and nanoparticles, were developed by other researchers. Meanwhile, the application of chitosan-based coating is mainly due to its antimicrobial activity and other functional properties, which were investigated, introduced, and analyzed in this review. Furthermore, the surface and mechanical properties were also investigated by researchers and concluded in this article. Finally, the effects of chitosan-based coating on the storage quality, microbial safety, and shelf life of fruits and vegetables were introduced. Their results indicated that chitosan-based coating with different antimicrobial agents would probably have wide prospect in the preservation of fruits and vegetables in the future.

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Functional compounds from olive pomace to obtain high‐added value foods – a review

et al. 2020

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Olive pomace, the solid by‐product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several authors to formulate high value‐added foods and, consequently, to foster the sustainability of the olive‐oil chain. In this framework, the aim of the present review was to summarize the results on the application of functional compounds from olive pomace in food products. Phenolic‐rich extracts from olive pomace were added to vegetable oils, fish burgers, fermented milk, and in the edible coating of fruit, to take advantage of their antioxidant and antimicrobial effects. Olive pomace was also used directly in the formulation of pasta and baked goods, by exploiting polyunsaturated fatty acids, phenolic compounds, and dietary fiber to obtain high value‐added healthy foods and / or to extend their shelf‐life. With the same scope, olive pomace was also added to animal feeds, providing healthy, improved animal products. Different authors used olive pomace to produce biodegradable materials and / or active packaging able to increase the content of bioactive compounds and the oxidative stability of foods. Overall, the results highlighted, in most cases, the effectiveness of the addition of olive pomace‐derived functional compounds in improving nutritional value, quality, and / or the shelf‐life of foods. However, the direct addition of olive pomace was found to be more challenging, especially due to alterations in the sensory and textural features of food. © 2020 Society of Chemical Industry

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Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes

Cited by 35 publications

References 39 publications

Application of high‐pressure argon for improving postharvest quality of cherry tomato

Application of high‐pressure argon for improving postharvest quality of cherry tomato

Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables

Functional compounds from olive pomace to obtain high‐added value foods – a review

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