Extending the Shelf Life of Strawberries by the Sonochemical Coating of their Surface with Nanoparticles of an Edible Anti-Bacterial Compound

Salha, Belal Abu; Gedanken, Aharon

doi:10.3390/applnano2010002

Cited by 23 publications

(17 citation statements)

References 41 publications

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“…Coating the fruit with substances such as chitosan increases cytochrome oxidase activity by reducing the internal oxygen of the fruit, and this enzyme can greatly reduce the rate of decomposition of ascorbic acid [60]. Similar results of reduction in ascorbic acid concentration during storage of strawberry fruit were observed by Khodaei et al [61] and Belal Abu Salha and Gedanken [62].…”

Section: Ascorbic Acid Contentmentioning

confidence: 59%

Evaluation of Proline-Coated Chitosan Nanoparticles on Decay Control and Quality Preservation of Strawberry Fruit (cv. Camarosa) during Cold Storage

et al. 2022

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Edible coatings are an appropriate way to preserve the quality of horticultural crops and reduce post-harvest losses. In this study, treatments with proline (Pro), chitosan (CTS) and proline-coated chitosan nanoparticles (CTS-Pro NPs) to maintain quality and reduce the decay of strawberry fruit were examined during storage at 4 °C for 12 days. The strawberries were treated with Pro 1 and 5 mM, CTS at 0.1% (w/v), CTS-Pro NPs at 0.1% (w/v) and distilled water (control) at 20 °C for 5 min. Following 3, 6, 9 and 12 days of cold storage, the fruits were removed from refrigeration, and some traits were evaluated one day after storage under shelf-life conditions. The results indicated that the fruit coated with CTS and CTS-Pro NPs showed reduced malondialdehyde and hydrogen peroxide content and less decay and weight loss compared to control and proline. CTS-Pro NPs also preserved fruit quality by conserving higher levels of ascorbic acid, total soluble solids, total phenolic content, and antioxidant capacity and enzymes. These results confirmed the benefit of using chitosan and CTS-Pro NP coatings to maintain fruit quality and increase the shelf life of strawberries by enhancing their antioxidant system and their ability to eliminate free radicals under cold storage.

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Section: Ascorbic Acid Contentmentioning

confidence: 59%

Evaluation of Proline-Coated Chitosan Nanoparticles on Decay Control and Quality Preservation of Strawberry Fruit (cv. Camarosa) during Cold Storage

et al. 2022

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“…Strawberry (Fragaria × ananassa) is an economically important crop worldwide [1,2]. It has a great nutritional value because it contains minerals, vitamins, flavonoids, and phenolic compounds with beneficial biological properties, for instance antioxidant, anticancer, and anti-inflammatory activities [3,4]. Strawberry has tremendous prospects for commercial use, e.g., for the extraction of natural color with great potential for diverse value-added processed products [5].…”

Section: Introductionmentioning

confidence: 99%

Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses

et al. 2022

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Strawberry is a non-climacteric fruit but exhibits a limited postharvest life due to rapid softening and decay. A strawberry coating that is natural and safe for human consumption can be used to improve the appearance and safeguard the fruits. In this study, 20% and 40% Aloe vera gel alone or in combination with 1% lemongrass essential oil (EO) was used as an edible coating for strawberries. After application of all the treatments, the strawberry fruits were stored at a temperature of 5 ± 1 °C at a relative humidity (RH) of 90%–95% for up to 16 days and all the parameters were analyzed and compared to control (uncoated fruits). The results show that A. vera gel alone or with lemongrass EO reduced the deterioration and increased the shelf life of the fruit. Treatment with A. vera gel and lemongrass EO decreased acidity and total anthocyanins and maintained fruit firmness. Treatment with A. vera gel 40% + lemongrass EO 1% led to the lowest weight loss, retained firmness and acidity, but increased the total soluble solids and total anthocyanins compared to uncoated fruits during storage of up to 16 days. The phenolic compounds of A. vera gel were analyzed by HPLC, and the most abundant compounds were found to be caffeic (30.77 mg/mL), coumaric (22.4 mg/mL), syringic (15.12 mg/mL), sinapic (14.05 mg/mL), ferulic (8.22 mg/mL), and cinnamic acids (7.14 mg/mL). Lemongrass EO was analyzed by GC–MS, and the most abundant compounds were identified as α-citral (neral) (40.10%) ꞵ-citral (geranial) (30.71%), γ-dodecalactone (10.24%), isoneral (6.67%), neryl acetal (5.64%), and linalool (1.77%). When the fruits were treated with 20% or 40% A. vera gel along with 1% lemongrass, their total phenolic content was maintained during the storage period (from 4 to 8 days). The antioxidant activity was relatively stable during the 8 days of cold storage of the fruits coated with A. vera gel combined with lemongrass EO because the activity of both 20% and 40% gel was greater than that for the other treatments after 12 days of storage in both experiments. Moreover, all the treatments resulted in lower numbers of total microbes at the end of the storage period compared with the control treatment. This study indicates that the use of Aloe vera gel with lemongrass EO as an edible coating considerably enhances the productivity of strawberry fruits and the treatment could be used on a commercial scale.

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“…But the elongation percentage of these films increased up to 58.33% with oil addition. Abu Salha & Gedanken, 2021 have reported that the mechanical properties of banana puree‐based films improve their tensile strength, elongation percentage from 2.7 to 4.3 MPa and 13 to 16% with an increase in pectin concentration from 0.5 to 0.75% to its film formulation. Plasticizer used in films can influences the mechanical properties of film as it has a different molecular weight, size, and hydrophilicity (Go & Song, 2020).…”

Section: Resultsmentioning

confidence: 99%

Development and characterization of edible films made with Indian jujube fruit puree and pectin

Neog

Das

Vijayakumar

et al. 2022

J Food Process Engineering

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Indian jujube (Ziziphus mauritiana Lamk) fruit also known as “Ber” has been a useful fruit in India from age‐old days. It contains antioxidant, anti‐inflammatory, and antibacterial properties, additionally they are rich in vitamin C, thiamine, riboflavin, etc. The jujube puree was used for developing edible films along with varying concentrations of pectin (1, 2, 3, 4, and 5%). The edible films on characterization show that a rise in pectin concentration helps to improve the tensile strength of the film from 54.55 to 472.32 kPa. But the stability or water tolerance of the films were negatively affected by a rise in pectin concentration. The solubility of films was increased to 83.32% from 76.77%. Properties like color, water activity, and water vapor permeability were less affected with the addition of pectin. The work leads to the successful development of jujube puree—pectin‐based edible film that can create a positive influence on film mechanical and barrier properties. The properties of these edible films can be further improved with the administration of suitable cross‐linking agents or bioactive compounds. Practical Applications Indian jujube is a seasonal fruit and generally available for a very short duration mostly from January to April and mostly consumed as raw. The pulp and peel of this fruit are rich in different bioactive compounds. As the fruit is highly perishable major fraction of the total yield gets wasted every year. It is not yet commercially explored to make value‐added products. The development of edible films from these fruit purees helps to introduce novel colors and flavors to the edible film research. The film composition used in the study can also be adapted for coating perishable fruits by spraying, which helps to add barriers to its spoilage. It can also help to increase the nutrition and quality of the product for which the film is used. The study helped to understand the potential of jujube fruit as a novel edible packaging material and opened new opportunities to utilize the indigenous varieties of seasonal fruits that are not celebrated in the market.

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Extending the Shelf Life of Strawberries by the Sonochemical Coating of their Surface with Nanoparticles of an Edible Anti-Bacterial Compound

Cited by 23 publications

References 41 publications

Evaluation of Proline-Coated Chitosan Nanoparticles on Decay Control and Quality Preservation of Strawberry Fruit (cv. Camarosa) during Cold Storage

Evaluation of Proline-Coated Chitosan Nanoparticles on Decay Control and Quality Preservation of Strawberry Fruit (cv. Camarosa) during Cold Storage

Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses

Development and characterization of edible films made with Indian jujube fruit puree and pectin

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