Integration of antimicrobial pectin‐based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh‐cut persimmon (<i>Diospyros kaki</i> Thunb. cv. Rojo Brillante)

Sanchís, E.; Ghidelli, Christian; Sheth, Chirag C.; Mateos, M.; Palou, Lluı́s; Pérez-Gago, María B.

doi:10.1002/jsfa.7722

Cited by 35 publications

(20 citation statements)

References 44 publications

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“…Decrease in cell wall enzymes activities might be a probable reason for firmness preservation as stated by Sanchis et al [ 23 ] and Kumar et al [ 24 ] due to ripening delay by coating application [ 6 ]. Polygalacturonase (PG) enzyme is one of the main softening enzymes in plum [ 35 ].…”

Section: Discussionmentioning

confidence: 99%

“…CMC-based edible coatings have been shown to be efficient in preserving postharvest quality of pear, papaya, mandarin and peach [ 16 , 17 , 18 , 19 ]. Pec-based ones preserved quality of peach, nectarine, fresh-cut apple, and persimmon [ 20 , 21 , 22 , 23 ]. Some studies reported the application of edible coatings on plum fruit, including chitosan [ 24 ], and carboxymethylcellulose, alone [ 8 ] or in combination with irradiation [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

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Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings

Panahirad

Naghshiband-Hassani

Bergin

et al. 2020

Plants

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Polysaccharide-based edible coatings are served as an attractive preservation method for postharvest maintenance of most fruits. The current study examined the effect of carboxymethylcellulose (CMC)- and pectin (Pec)- based edible coatings on titratable acidity (TA), firmness; vitamin C (vit C); total soluble solids (TSS); pH; total phenolics; anthocyanin and flavonoid contents; total antioxidant capacity (based on 1,1-Diphenyl-2-picryl-hydrazyl hydrate (DPPH)); the activities of peroxidase (POD), polyphenol oxidase (PPO) and polygalacturonase (PG) enzymes; and weight loss during cold storage. The results showed that each coating and their combinations caused positive effects in all measured parameters except weight loss. The applied coatings preserved firmness and improved total phenols, anthocyanin and flavonoid contents, antioxidant capacity and POD activity. In addition, TSS decreased and pH values remained more or less stable with the coating application. The coatings delayed TA and vitamin C loss, and decreased enzymatic activities such as PPO and PG. It could be stated that CMC at 1% and Pec at 1.5% separately demonstrated the best results for most of the measured parameters; and 0.5% Pec + 1.5% CMC could be considered as the best combination. In conclusion, application of CMC, Pec, or their combinations would be considered as an interesting approach to improve postharvest quality characteristics of plum fruit.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings

Panahirad

Naghshiband-Hassani

Bergin

et al. 2020

Plants

View full text Add to dashboard Cite

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“…By promoting food perspiration, these films also help to reduce enzymatic browning and water loss. Furthermore, this protection may also be enhanced by the addition of other ingredients, such as minerals, antioxidants, nutrients, vitamins or probiotics [109]. On the other hand, when the extraction of solvents at their supercritical state is produced in hydrogels or alcogels, the resultant material is called aerogels.…”

Section: Emulsions and Gelsmentioning

confidence: 99%

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

et al. 2020

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Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.

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“…However, coating with chitosan with no other active agents did not show significant inhibition for these microorganisms. Pectin biopolymers were also used to coat fresh-cut persimmon (Diospyros kaki) [116]. The edible coating was elaborated from a base solution of apple pectin at 10 g/kg emulsified with oleic acid and Tween80, whereas glycerol was added as the plasticizer.…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

et al. 2017

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Abstract:The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

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Integration of antimicrobial pectin‐based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh‐cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante)

Abstract: The combination of the pectin-based edible coating and active MAP proved to be the most effective treatment to maintain the sensory and microbiological quality of persimmon slices for more than 9 days of storage. © 2016 Society of Chemical Industry.

Cited by 35 publications

References 44 publications

Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings

Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

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