Postharvest Application of Biopolymer-Based Edible Coatings to Improve the Quality of Fresh Horticultural Produce

Saberi, Bahareh; Golding, Jonathan M.

doi:10.1007/978-3-319-94625-2_9

Cited by 13 publications

(4 citation statements)

References 176 publications

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“…Moreover, the combination of Opuntia mucilage and chitosan as a bioactive material improves the structure, stability and homogeneity of the film, as observed by SEM analysis and fundamental parameters (Maqbool, Ali, Alderson, Zahid & Siddiqui, 2011). The physicochemical and rheological characteristics of the CS-OM film in the present study are in accordance with those previously reported, where there is no standard trend in these parameters and they depend on the composition and proportions in each particular case (Razavi, Mohammad Amini & Zahedi, 2015;Saberi & Golding, 2018). However, maintaining the stability and the physicochemical characteristics of the film is important prospective work, since these can modify the initial sensory characteristics of the product and affect the perception of potential buyers…”

Section: Discussionsupporting

confidence: 92%

Quitosano y mucílago de Opuntia ficus-indica (nopal) como base de una película polimérica comestible para la protección de tomates contra Rhizopus stolonifer

et al. 2019

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El quitosano es una materia prima extremadamente versátil para la producción de fibras y biomateriales. Como antifúngico, posee un mecanismo de acción relacionado con interacciones electrostáticas de las membranas celulares, siendo efectivo contra diversos hongos. Por otro lado, el mucílago de nopal (Opuntia) es una matriz polimérica con aplicaciones interesantes en el campo agrícola y alimentario como componente estructural de geles o suplemento dietético. En este trabajo se diseñó una película comestible basada en quitosano (antifúngico) y mucílago de nopal (estructurante) como una alternativa para la defensa de los cultivos contra las infecciones por hongos. Se realizaron diversas pruebas de homogeneidad y resistencia variando la concentración de quitosano, glicerol y mucílago para seleccionar la mejor composición para la película. Posteriormente se realizaron estudios estructurales y reológicos como elementos para la caracterización de la formulación elegida. Finalmente, se hicieron pruebas in vitro e in situ para evaluar el potencial antifúngico en la protección de frutos de interés. Con base en la caracterización cualitativa y fisicoquímica se determinó que la película con integridad homogénea en su estructura se obtuvo a concentraciones de 3% de glicerol, 2% de quitosano y 20% de mucílago de nopal. La película resultante tuvo una superficie homogénea, flexible, luminosa, ligeramente oscura y con viscosidad acumulativa, lo que significa que la viscosidad total es la suma de las viscosidades de cada componente. La película demostró un fuerte efecto antifúngico contra Rhizopus stolonifer en condiciones in vitro e in situ y aumentó la vida útil de los frutos probados. Los resultados mostraron el potencial del uso de esta película ecológica para la protección de frutas de interés, lo que la convierte en un producto polimérico atractivo para su aplicación en el campo

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Section: Discussionsupporting

confidence: 92%

Quitosano y mucílago de Opuntia ficus-indica (nopal) como base de una película polimérica comestible para la protección de tomates contra Rhizopus stolonifer

et al. 2019

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“…They are a source of hardness, crispness, compactness, viscosity, adhesiveness, and gel-forming properties. Also, they can be easily found at low prices [54,55]. The presence of hydroxyl groups in the polysaccharides, which results in internal hydrogen bonding, is primarily responsible for their capacity to form films.…”

Section: Polysaccharide-based Coatingsmentioning

confidence: 99%

“…or plants (soy protein, corn zein, etc.) [55]. Proteins-based films ensure mechanical stability, but plasticizers must be added to improve flexibility.…”

Section: Protein-based Coatingsmentioning

confidence: 99%

“…The homogenous distribution of the small size of lipid fragments can improve stability and decrease the water vapour permeability of edible films and coatings. The main advantage of lipid components is their possible compatibility with other polymers, resulting in an improved barrier and mechanical properties, but films and coatings loaded with lipid components can be sensitive to oxidation and retention of off-flavours and have a bitter aftertaste [55,58,59]. Table 1 shows a few examples of lipid-based coatings.…”

Section: Lipid-based Coatingsmentioning

confidence: 99%

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Progress in Fruit and Vegetable Preservation: Plant-Based Nanoemulsion Coatings and Their Evolving Trends

Cvanić,

Šovljanski,

Popović

et al. 2023

Coatings

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Innovative technologies in the food industry are focused on integrated approaches to improve the sustainability of the food system that cover the whole supply chain. Huge post-harvest losses of fruits and vegetables and the use of synthetic chemical preservatives for this purpose are a matter of grave concern for any country. High demands for safe and healthy food have contributed to maximizing efforts to investigate post-harvest technology. Since fruits and vegetables are extremely perishable foods, they require the best post-harvest methods to maintain their storage stability and increase shelf-life. A solution for this emerging problem was found in the application of nanoemulsion edible coatings, described as thin-layered edible coatings or films with the possibility to provide additional benefits such as antioxidant and antimicrobial properties. These coatings provide protection against moisture loss, respiration, gaseous exchange, microbial spoilage, etc., offering promising results to safeguard the physicochemical during the time of storage and transportation of fruits and vegetables. This review summarizes the newest studies of nanoemulsion coatings on fresh products, providing valuable information regarding preparation and application methods and applied polymers and bioactives. Moreover, it gives a detailed description of the influence of nanoemulsion coating application (shelf-life, weight loss, colour, etc.) on fresh fruits and vegetables during storage.

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Exploring composite edible coatings for shelf life extension and quality preservation of tomato (Solanum lycopersicum L.)

Kathirvelu,

Xavier,

Innasimuthu

et al. 2024

Future Postharvest and Food

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Composite edible coatings developed using food grade generally recognized as safe biopolymers are being explored as surface coatings to preserve the shelf life of fruits and vegetables. The aim of this study was to formulate composite edible coatings for shelf‐life extension of tomato (Solanum lycopersicum L.) by delaying senescence attributes. Beeswax 5.0 (% w/v) and gum arabic 10.0 (% w/v) coatings were used for coating mature tomatoes by dipping; the pretreated fruits were dipped one by one for 30 s in the coating solution to obtain a uniform coating, while enhanced freshness formulation containing hexanal 0.5 (% v/v) was used as a surface spray. Parameters such as color change based on Commission internationale de l'Éclairage values, moisture content (%), pH, total soluble solid content (Brix º), ascorbic acid and lycopene content (mg/100 g), titratable acidity, and reducing and total sugars (g/100 g) were compared with uncoated tomatoes. The results revealed that composite edible coatings, particularly 0.5% (v/v) hexanal sprays, extended the shelf life of tomatoes as observed from the changes in physico‐chemical parameters of coated and uncoated fruits. Furthermore, the coatings could be used to delay senescence and postharvest changes of tomatoes for up to 35 days under refrigeration.

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Postharvest Application of Biopolymer-Based Edible Coatings to Improve the Quality of Fresh Horticultural Produce

Cited by 13 publications

References 176 publications

Quitosano y mucílago de Opuntia ficus-indica (nopal) como base de una película polimérica comestible para la protección de tomates contra Rhizopus stolonifer

Quitosano y mucílago de Opuntia ficus-indica (nopal) como base de una película polimérica comestible para la protección de tomates contra Rhizopus stolonifer

Progress in Fruit and Vegetable Preservation: Plant-Based Nanoemulsion Coatings and Their Evolving Trends

Exploring composite edible coatings for shelf life extension and quality preservation of tomato (Solanum lycopersicum L.)

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