Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce

Li, Li; Yi, Ping; Li, Changbao; Xin, Ming; Jian, Sun; He, Xuemei; Sheng, Jinfeng; Zhou, Zhiguang; Fang, Zheng; Li, Jiemin; Liu, Guoming; Ling, Dongning; Tang, Jie; Li, Zhichun; Yang, Ying; Tang, Yayuan

doi:10.1002/fsn3.2052

Cited by 23 publications

(14 citation statements)

References 43 publications

(53 reference statements)

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“…In the same study, it was suggested that among the studied edible coatings, chitosan (1%) was the most effective [73]. Interestingly, increased SOD and POD, and at the same time decreased PPO activity, was reported throughout storage (up to 15 days at 4 °C), with the application of 1% chitosan on cut lettuce [73]. In our study, the combination of Chitosan+AA and Chitosan+EO increased PPO activity during the second and fourth day of storage, respectively.…”

Section: Discussionmentioning

confidence: 86%

“…It has been suggested that AA does not interact directly with PPO, as it can reduce o-quinones (enzymatically produced) to their precursor diphenols [72]. A study by Li et al [73] showed that polysaccharide-based edible coatings (alginate, chitosan, and carrageenan) are able to inhibit fresh-cut lettuce enzymatic browning by maintaining total phenols content as well as decreasing PPO and PAL activities throughout storage. In the same study, it was suggested that among the studied edible coatings, chitosan (1%) was the most effective [73].…”

Section: Discussionmentioning

confidence: 99%

“…A study by Li et al [73] showed that polysaccharide-based edible coatings (alginate, chitosan, and carrageenan) are able to inhibit fresh-cut lettuce enzymatic browning by maintaining total phenols content as well as decreasing PPO and PAL activities throughout storage. In the same study, it was suggested that among the studied edible coatings, chitosan (1%) was the most effective [73]. Interestingly, increased SOD and POD, and at the same time decreased PPO activity, was reported throughout storage (up to 15 days at 4 °C), with the application of 1% chitosan on cut lettuce [73].…”

Section: Discussionmentioning

confidence: 99%

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The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

Xylia

Chrysargyris

Tzortzakis

2021

Foods

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Increasing demands by consumers for fresh, nutritional, and convenient food has led to the increase of fresh-cut produce market. Nowadays, there is a turn towards the investigation of natural products (i.e., essential oils, organic acids, and edible coatings) in an effort to lower the usage of chemical synthetic compounds (i.e., chlorine) as postharvest sanitizers. The aim of the present study was to assess the effectiveness of Origanum majorana essential oil (EO), ascorbic acid (AA), chitosan, and their combinations on quality attributes of fresh-cut lettuce stored for six days at 7 °C. When applied, Chitosan+AA resulted to a less acceptable product (visual quality and aroma), while the application of marjoram EO was able to preserve the visual quality of fresh-cut lettuce and at the same time resulted in a pleasant aroma. The application of EO+AA and Chitosan+AA increased total phenolics and antioxidant levels of fresh-cut lettuce on the fourth and sixth day of storage. The EO and EO+AA increased damage index (hydrogen peroxide and lipid peroxidation) of fresh-cut lettuce, while at the same time these treatments decreased the activity of enzymes related with plant tissue browning (i.e., peroxidase activity and polyphenol oxidase). Chitosan decreased total valuable counts and yeasts and molds counts on the sixth day of storage, while EO, AA, EO+Chitosan, and Chitosan+AA decreased yeasts and molds after four days of application. The findings of the present work indicating that the combination of marjoram EO, AA, and chitosan could be considered further as alternative means for fresh-cut produce preservation.

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Section: Discussionmentioning

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

Xylia

Chrysargyris

Tzortzakis

2021

Foods

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“…Earlier, Alvarez et al [ 115 ] reported incorporating dietary fibers, such as oligofructose and orange fiber, into sodium alginate, and a chitosan coating provides antioxidant properties due to high content phytochemicals and phenols in it. Notably, chitosan alone retains antioxidant properties, thus inhibiting browning and controlling the overproduction of ROS [ 116 ]. Panahirad et al [ 117 ] discovered that carboxymethylcellulose coating assists the preservation of plum fruit firmness, titratable acidity, vitamin C, anthocyanin, and flavonoid content to its antioxidant qualities.…”

Section: Preservation Mechanismsmentioning

confidence: 99%

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

et al. 2022

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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.

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“…Our results revealed that CAT treatment enhanced the endogenous activities of CAT, APX, and GPX, which demonstrated that CAT treatment-activated defense enzymes and regulated ROS contents. Li et al (2021) suggested that polysaccharide-based edible coatings inhibited enzymatic browning, postponed the senescence of fresh-cut lettuce, and enhanced the activities of antioxidant enzymes (CAT, SOD, and APX). Ali et al (2020) reported that activity enhancement of CAT, APX, and SOD was conserved in lotus root slices treated with ascorbic acid and an aloe vera gel coating, which was accompanied by less browning discoloration.…”

Section: The Activity Of Antioxidant Enzymes (Cat Sod Apx and Gpx)mentioning

confidence: 99%

Novel alternative for controlling enzymatic browning: Catalase and its application in fresh‐cut potatoes

Liao

Han

Wang

et al. 2021

Journal of Food Science

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Surface browning is a vital phenomenon that adversely reduces the quality of fresh-cut potatoes. Although many anti-browning methods have been explored, it is unclear whether exogenous catalase (CAT) treatment influences the enzymatic browning. Our results showed that 0.05% CAT immersion for 5 min alleviated browning during cold storage (4 • C, 8 days), which was accompanied by a higher lightness and lower redness; additionally, lower H 2 O 2 and O 2 ⋅contents were found. The activities of CAT, ascorbate peroxidase, and glutathione peroxidase and the scavenging efficiency of 2,2-diphenyl-1picrylhydrazyl were also increased. Moreover, CAT treatment inhibited the activities of polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase and reduced phenol accumulation. Treatment with 0.1% hydrogen peroxide (H 2 O 2 ) achieved the opposite results. This is the first report of CAT application reducing fresh-cut potato browning, providing a safe treatment alternative for enzymatic discoloration and preliminarily revealing the underlying mechanism with insight into antioxidant regulation. Practical Application: This research is helpful for fresh-cut potato producers because a novel, safe, easy-to-carry out anti-browning solution was proposed. Dipping in 0.05% catalase solution for 5 min revealed color improvement in the quality of fresh-cut potato slices. The mechanism may rely on enhancing antioxidant ability (ascorbate peroxidase, and glutathione peroxidase, and 2,2-diphenyl-1-picrylhydrazyl scavenging), reducing reactive oxygen species (H 2 O 2 , O 2 ⋅-, malondialdehyde) and controlling enzymatic browning reaction factors (polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase, and phenol accumulation). This method shows promise for better meeting the requirements and demands of consumers for fresh quality products.

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Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce

Cited by 23 publications

References 43 publications

The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

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

Novel alternative for controlling enzymatic browning: Catalase and its application in fresh‐cut potatoes

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