Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating

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

doi:10.1016/j.fpsl.2016.05.006

Cited by 89 publications

(47 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Respiration consumes organic acid, and therefore acidity declines during storage. This is also the main cause of fruit senescence [10]. The effect of packaging on the TA of strawberries is shown in Figure 3d.…”

Section: Titrable Acidity (Ta)mentioning

confidence: 97%

“…With the PVA/CH-2.5 film, the ascorbic acid content decreased from 66.2 ± 4.8 mg/100 g (one day) to 57.9 ± 3.6 mg/100 g (six days), while the unpackaged samples showed significantly (p < 0.05) lower amounts of ascorbic acid (42.4 ± 2.9 mg/100 g, six days). Some studies have also shown that the incorporation of CH can slow the deteriorative oxidation of ascorbic acid in fruit [10]. During storage, strawberry decay and the low CH content increase ascorbic acid degradation.…”

Section: Ascorbic Acidmentioning

confidence: 99%

“…CH also has good anti-fungal activity against several postharvest pathogens, particularly the grey mold that is one of the main causes of strawberry deterioration and postharvest decay [9]. Moreover, studies have demonstrated that CH can be mixed with other polymers to increase the shelf lives of fresh strawberries [10]. The use of liquid CH with strawberries would be effective, but would require high proportions, which would result in bad flavors, oily textures, and the potential for allergic reactions after consuming large amounts [11].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

et al. 2017

View full text Add to dashboard Cite

Strawberry packaging based on four different chitosan-poly(vinylalcohol) blend films with chitosan contents of 0 wt %, 20 wt %, 25 wt %, and 30 wt % was tested. The samples were stored at 18 ± 2 • C and 60% ± 5% relative humidity for six days. Strawberry quality was evaluated during and after storage. Strawberries packaged using these films showed significant differences in weight loss and firmness, decay percentage, titratable acidity, total soluble solids, and ascorbic acid content when compared to non-packaged strawberries. The 25 wt % bilayer film showed the best performance in terms of delaying changes in strawberries. The findings suggest that these 25 wt % chitosan films can used to extend strawberry shelf lives while maintaining quality levels.

show abstract

Section: Titrable Acidity (Ta)mentioning

confidence: 97%

Section: Ascorbic Acidmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

et al. 2017

View full text Add to dashboard Cite

show abstract

“…El uso de películas comestibles es considerado con el propósito de aumentar el tiempo de almacenamiento y mejorar el aspecto de muchos alimentos (Khalifa, Barakat, El-Mansy, & Soliman, 2016). Algunas ceras son aplicadas para retrasar la deshidratación de los cítricos que se ha aplicado desde los siglos XII y XIII en China y que actualmente las están usando en muchos alimentos: productos cárnicos, pescados y pollos tanto frescos congelados, frutas y hortalizas enteras o en trozos y diferentes tipos quesos entre otros (Benítez, Achaerandio, Pujolà & Sepulcre, 2015).…”

Section: Introductionunclassified

Evaluación de la vida útil de quesos semimaduros con recubrimientos comestibles utilizando aceite esencial de jengibre (Zingiber officinale) como agente antimicrobiano.

Cuellar

Wilches

Rivera

et al. 2017

Rev. colomb. investig. agroindustriales

View full text Add to dashboard Cite

El uso de materiales biodegradables ha permitido sustituir en gran parte los empaques plásticos. Los recubrimientos comestibles a partir de polisacáridos se han convertido en una alternativa atractiva y rentable para la conservación de alimentos. Para este trabajo se utilizaron películas de carboximetilcelulosa (CMC) (1,5; 2,0; 2,5%) incorporando glicerol como plastificante (5%) y aceite esencial (AE) (0,05; 0.1 mL/L) de jengibre (Zingiber officinale) como agente antimicrobiano para la conservación de quesos semimaduros tipo paipa. Se realizó la extracción de AE de jengibre (Zingiber officinale), así como la identificación de sus componentes principales. Para el efecto se realizaron pruebas fisicoquímicas del rizoma (Rz) (humedad 84,79; cenizas 1,39 proteínas 2,27; grasa 4,12; fibra 0,62; carbohidratos 5,78) sobre la especie analizada. El aceite esencial se obtuvo por hidrodestilación asistida por microondas (MWHD) en un tiempo de 60 minutos (dividido en intervalos de 15 minutos), con una separación final por rotaevaporación. Los rendimientos obtenidos fueron del 0,15-0,25% con respecto al peso húmedo. Las características físicas de las muestras presentaron valores de índice de refracción de 1,52, densidad 0,88 g/ml y solubilidad en etanol a 96º de pureza. El análisis del aceite esencial se realizó por GC-MS, encontrándose un alto contenido de sesquiterpenos, como el zingibereno (7,2-8,5%) y el a-curcumeno (2,8-3.3%). Los quesos semimaduros fueron recubiertos, y almacenados en condiciones de anaquel (15°C; HR 80%), evaluándose durante 24 días la inhibición Resumen doi:http://dx

show abstract

“…The use of natural polymers assists in the development of materials with rapid biodegradability and greater compatibility with product, besides the possibility of its consumption together with the food, as fruits and vegetables minimally processed. 2,3,[8][9][10] Studies have shown that the development of films or coatings can maintain quality and increase shelf life of minimally processed carrots during storage, with colour maintenance and reduction mass loss 2 ; carotenoid content (trans-α-carotene e trans-β-carotene) during drying of pumpkin slices at 70°C (8-10 hours) 11 ; inhibition browning in freshcut persimmon 12 ; postharvest quality of red peppers 13 ; and increase of freshly cut pineapple stability. 14 Edible films and coatings besides the basic functions, and compatibility with food, can also be carriers of active compounds, known as active films.…”

mentioning

confidence: 99%

Synthesis of biodegradable films based on cassava starch containing free and nanoencapsulated β‐carotene

et al. 2018

View full text Add to dashboard Cite

β-Carotene may represent an excellent natural antioxidant, and nanoscale encapsulation may contribute to development of a new technique for addition of antioxidants in active packaging.The objective of this work was to develop active biodegradable films with addition of free β-carotene or β-carotene-loaded lipid-core nanocapsules and to evaluate the interaction with the polymeric matrix. The addition of free β-carotene led to a decrease in the mechanical properties of films, result of their hydrophobic character and less interaction with the matrix.β-Carotene nanocapsules caused the increase of colour intensity of films, elongation at rupture, and less light transmission, with the gradual increase according to increase in concentration. Films with β-carotene nanocapsules presented greater protection of sunflower oil, with lower formation of oxidation products. The lower stability of free antioxidant led to behavior similar to control film, with less oxidation protection. The addition of nanocapsules can provide better interaction with the structure, since the encapsulated carotenoid exhibits solubility in aqueous medium and present better distribution, without altering the rapid biodegradability and thermal stability of films. The results show that encapsulated bioactive compounds can be used as hydrophobic natural antioxidants and added in active biodegradable packages for maintaining food safety and extending the shelf life.

show abstract

Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating

Cited by 89 publications

References 41 publications

Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

Evaluación de la vida útil de quesos semimaduros con recubrimientos comestibles utilizando aceite esencial de jengibre (Zingiber officinale) como agente antimicrobiano.

Synthesis of biodegradable films based on cassava starch containing free and nanoencapsulated β‐carotene

Contact Info

Product

Resources

About