Fabrication of novel self-healing edible coating for fruits preservation and its performance maintenance mechanism

Du, Yuchen; Yang, Fangwei; Yu, Hang; Cheng, Yuliang; Guo, Yahui; Yao, Weirong; Xie, Yunfei

doi:10.1016/j.foodchem.2021.129284

Cited by 36 publications

(27 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A potential polymer for producing bioactive edible coating is chitosan, a cationic byproduct of chitin (Delaviz et al., 2015; Rinaudo, 2006). It has various bioactive properties (e.g., antimicrobial) and is used, for example, in the food sector (Du et al., 2021; Ojagh et al., 2010; Wang et al., 2018). Chitosan is recognized as a “Novel Food” in the European Union and is, therefore, a candidate as a food additive (European Commission, n.d.), and has been approved as a food additive in Japan and South Korea since 1983 and 1995, respectively (Fang et al., 2015; Ministry of Food & Drug Safety, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of edible coating and modified atmosphere packaging on the microbiological and physicochemical stability of retail maki sushi

Sørbø

Lerfall

2022

Journal of Food Science

View full text Add to dashboard Cite

The effect of pH, packaging atmosphere (100% air, 40%, or 70% CO 2 balanced with N 2 ), and an edible chitosan coating was tested on the retail maki Sushi's microbiological and physiochemical stability. In two experiments, maki sushi was studied using sushi rice with an initial pH of 4.2 ± 0.05 and 4.8 ± 0.05. In the first experiment (lower pH), no apparent effect of neither modified atmosphere packaging (MAP) nor coating on bacterial growth was observed. However, raising the pH showed an apparent effect of low-CO 2 MAP and chitosan coating (p < 0.05). Both MAP and coating partly affected the maki sushi crosssection's visual perception, but no significant adverse effects were observed. An important observation was the improved stability of the pink salmon color in chitosan-coated maki sushi stored in low-CO 2 MAP compared to other groups. It is concluded that storage of Maki sushi at 4 • C gives acceptable microbial stability and appropriate quality. However, an edible chitosan coating, especially in combination with low-CO 2 MAP, increases the microbiological stability and preserves the colorimetric properties of maki sushi stored at 8 • C. Notably, this combination could work as a safety measure against temperature abuse in the food cold chain. K E Y W O R D Sactive packaging, edible coating, functional properties, ready-to-eat (RTE), retail maki sushi Practical Application: Using an edible coating with active packaging can improve retail maki sushi's temperature tolerance and preserve its colorimetric properties. It is a fast and cost-effective technology with a substantial industrial potential easy to implement.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of edible coating and modified atmosphere packaging on the microbiological and physicochemical stability of retail maki sushi

Sørbø

Lerfall

2022

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…They can act as a barrier against microbial contamination, decrease the rate of oxidation, prevent or decrease the rate of moisture loss and other types of physical deterioration [ 1 , 2 , 3 ]. Barrier properties of edible coatings in the sense of physical coating integrity and cracks occurrence are often studied by means of scanning electron microscopy [ 4 , 5 , 6 ]. As they are in the closest contact with the food, their significant advantage is their ability to protect the food product in a non-toxic way.…”

Section: Introductionmentioning

confidence: 99%

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

et al. 2021

View full text Add to dashboard Cite

Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.

show abstract

“…The polysaccharides-based coating provided antimicrobial preservative mechanisms on the fresh produce. Du et al [ 107 ] stated that a combination of chitosan and sodium alginate (SA/CS) had shown antibacterial activity by preventing mold growth on strawberries. Chitosan polysaccharide enriched with cinnamon oil has decreased the rate of respiration and controlled the ripening of sweet cherries during storage by increasing the exosmosis ratios of Penicillium citrinum and Aspergillus flavus, where the development of spores and mycelium was inhibited and killed [ 108 ].…”

Section: Preservation Mechanismsmentioning

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

Fabrication of novel self-healing edible coating for fruits preservation and its performance maintenance mechanism

Cited by 36 publications

References 38 publications

Effect of edible coating and modified atmosphere packaging on the microbiological and physicochemical stability of retail maki sushi

Effect of edible coating and modified atmosphere packaging on the microbiological and physicochemical stability of retail maki sushi

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

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

Contact Info

Product

Resources

About