Influence of carboxy methylcellulose, chitosan and beeswax coatings on cold storage life and quality of Kinnow mandarin fruit

Baswal, A K; Dhaliwal, H. S.; Singh, Zora; Mahajan, B. V. C.; Kalia, Anu; Gill, K. S.

doi:10.1016/j.scienta.2019.108887

Cited by 74 publications

(44 citation statements)

References 30 publications

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“…The results indicated that the KGM/SA composite coatings could maintain high AsA content in gingers. Similar results were reported for other coatings in fruit and vegetables (Baswal et al, 2020; Zhu et al, 2019a). Increase of AsA content in coating groups might be related to synthesis pathway of AsA and the consumption of AsA such as oxidation and the activity of phenol oxidase and AsA oxidase were inhibited by coatings (Baswal et al, 2020).…”

Section: Resultssupporting

confidence: 89%

Composite coatings based on konjac glucomannan and sodium alginate modified with allicin and in situ SiOx for ginger rhizomes preservation

Wang

et al. 2020

Journal of Food Safety

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Ginger is a condiment vegetable and widely cultivated in many countries for its important role as spice and medicinal herb in international trade. However, the quality of fresh ginger will reduce after harvest and during storage. In the present study, edible coatings were developed based on konjac glucomannan (KGM) and sodium alginate (SA), incorporating with allicin and in situ SiOx. The coatings were characterized, and the effects of the coatings on the quality of ginger were evaluated. The results demonstrate that the addition of allicin improve the compatibility of KGM and SA in film, and the addition of allicin and in situ SiOx promote more hydrogen bond formation in the film. The physicochemical properties of KGM/SA film are improved due to modification, and allicin coating is optimal for mechanical properties, while allicin‐SiOx film is optimal both for mechanical properties and gas barrier. The KGM/SA coatings especially KGM/SA‐allicin‐SiOx significantly inhibited the total phenol, flavonoid, total soluble sugars content, enzyme activities such as peroxidase (POD), polyphenol oxidase (PPO), and cellulase of gingers during storage. In addition, KGM/SA coatings effectively preserved the ascorbic acid (AsA), and titratable acidity (TA). Over all, KGA/SA coatings, especially with allicin and in situ SiOx, exhibited more significant and positive effects on quality of gingers during storage. Therefore, the KGM/SA coatings are promising in gingers preservation.

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Section: Resultssupporting

confidence: 89%

Composite coatings based on konjac glucomannan and sodium alginate modified with allicin and in situ SiOx for ginger rhizomes preservation

Wang

et al. 2020

Journal of Food Safety

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“…CS-based coatings regulate the passage of oxygen from the external environment into the fruit, inhibiting the activity of ascorbate oxidase, responsible to the AA oxidation [ 38 ]. CS was found to be effective in restricting the losses of AA when applied as a coating on fruits such as plum [ 56 ], litchi [ 66 ], sweet cherry [ 11 ], longan [ 67 ], mandarin [ 68 ], majiayou pummelo [ 40 ], red kiwifruit [ 69 ], and pomegranate [ 64 , 70 ].…”

Section: Reactive Oxygen Species and Antioxidant Systemsmentioning

confidence: 99%

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review

Adiletta

Matteo

Petriccione

2021

IJMS

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Chitosan-based edible coatings represent an eco-friendly and biologically safe preservative tool to reduce qualitative decay of fresh and ready-to-eat fruits during post-harvest life due to their lack of toxicity, biodegradability, film-forming properties, and antimicrobial actions. Chitosan-based coatings modulate or control oxidative stress maintaining in different manner the appropriate balance of reactive oxygen species (ROS) in fruit cells, by the interplay of pathways and enzymes involved in ROS production and the scavenging mechanisms which essentially constitute the basic ROS cycle. This review is carried out with the aim to provide comprehensive and updated over-view of the state of the art related to the effects of chitosan-based edible coatings on anti-oxidant systems, enzymatic and non-enzymatic, evaluating the induced oxidative damages during storage in whole and ready-to-eat fruits. All these aspects are broadly reviewed in this review, with particular emphasis on the literature published during the last five years.

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“…Moreover, the possibility of chemically modifying this natural and biodegradable polysaccharide increases significantly the range of compounds eligible for biocoatings. The main polysaccharides used to produce edible barriers are starch (natural or modified) [67], modified cellulose (carboxy methylcellulose [68], hydroxypropylcellulose [69], hydroxypropylmethylcellulose [70]), inulin (Jerusalem artichoke) [44], sodium alginate (brown seaweed) [71], chitosan (crustacean shells deacetylation) [72], pectin [7,73], carrageenan [64], pullulan [74], gellan [75], xanthan [76], etc.…”

Section: Polysaccharidesmentioning

confidence: 99%

“…Lipids (saturated, monounsaturated, polyunsaturated fat acids) [108], waxes [68] ( Figure 6), and resins (wood rosin, shellac) [109] represent another important area of edible coatings/films either as primary components or as plasticizers. Shellac is produced by insects Laccifer lacca and contains a complex mixture of aliphatic alicyclic hydroxy acid polymers i.e., aleuritic, bucolic, shellolic, and jalaric acids).…”

Section: Lipids Waxes and Resinsmentioning

confidence: 99%

“…Chitosan nanoemulsions prepared by high-energy or low-energy methods represent an advanced edible coating for food [129]. In addition, it was found that chitosan-beeswax-carboxymethylcellulose are very efficient coatings for Kinnow mandarin fruits [68]. An interesting approach [27] was to produce coatings from mixtures of gelatin-furcellaran-pu-erh tea extract-green tea extract (GTE).…”

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confidence: 99%

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Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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Influence of carboxy methylcellulose, chitosan and beeswax coatings on cold storage life and quality of Kinnow mandarin fruit

Cited by 74 publications

References 30 publications

Composite coatings based on konjac glucomannan and sodium alginate modified with allicin and in situ SiOx for ginger rhizomes preservation

Composite coatings based on konjac glucomannan and sodium alginate modified with allicin and in situ SiOx for ginger rhizomes preservation

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review

Edible and Functionalized Films/Coatings—Performances and Perspectives

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