Lacto-fermented polypeptides integrated with edible coatings for mango (Mangifera indica L.) bio-preservation

Optimization of Sorting Processes of Partially Rotten Mango for Food Processing with Image Processing

“…Especially the cooks have to sort out the mango fruit with many rotten parts by using the naked eye to look at it and consider discarding the very rotten fruit. If there is too much spoilage, it may be part of the germs, such as fungi that affect the health of the person who eats it [9].…”

Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins

“…Edible coatings are regarded as excellent delivery systems containing several active agents, including spices, antioxidants and antimicrobials (Zhang, Li, & Kang, 2019). It forms a lm on the product surface and thus plays a role in slowing protein oxidation, suppressing microorganism growth and reproduction, and preventing changes in protein structure of various foods, such as shes (Li et al, 2022), meat (Ruan et al, 2019), fruits (Ranjith et al, 2022), vegetables (Rather, Makroo, Showkat, Majid, & Dar, 2022) and egg products (Liu et al, 2022). Chitosan (CS) is derived from the partial removal of the acetyl groups of the natural polysaccharide chitin and has been reported to exhibit excellent antibacterial and antioxidant capacities against hydroxyl radicals and pathogens in several studies (Ebadi, Khodanazary, Hosseini, & Zanguee, 2019;Luo et al, 2023).…”

“…Moreover, most studies have revolved around using edible coatings for the preservation of fresh foods, such as vegetables (Pholsin et al, 2024), beef (B. Zhang et al, 2021), shes (Chaijan et al, 2022) and fruits (Ranjith et al, 2022), while less attention has been given to the storage of processed egg products. Marinated eggs have a unique protein gel structure that is far different from that of protein-rich fresh foods (Xue et al, 2021), so it is innovative to study the effect of edible coating solutions with multiple active agents on oxidation and structural changes of marinated egg proteins.…”

Towards Biocontrol of Post-Harvest Anthracnose by Antagonistic Bacteria and Yeast Isolated From Fermented Mango (Mangifera Indica, Var Kent)

“…Despite the economic importance of mango in Côte d'Ivoire, fungal diseases are one of the main issues in the mango value chain, occurring during the production and handling stages [1]. Fungal diseases are known as responsible for postharvest losses in mango production and they also constitute a health risk for consumers due to mycotoxins [2]. Among the fungal diseases, anthracnose caused by Colletotrichum gloeosporioides is considered as one of the most important that negatively impacts mango production 102 causing total losses estimated up to 20% [3,4].…”

“…Among the different methods, biological control appears a promising option for the control of diseases of fungal origin [7,8]. Furthermore, the biological control efficacy of microbial agents has been demonstrated against several postharvest diseases of fruit and vegetables [2]. Biocontrol is essentially based on the use of living microorganisms and/or their metabolites to inhibit the growth or metabolism of phytopathogenic microorganisms [9].…”