Potential applications and limitations of edible coatings for maintaining tomato quality and shelf life

Duguma, Haile Tesfaye

doi:10.1111/ijfs.15407

Cited by 25 publications

(32 citation statements)

References 92 publications

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“…But those reports are with bit complex preparation steps and with ingredients like beeswax. Our approach is simple, devoid of wax materials and the results of this study are better in terms of weight loss and firmness control than the reported findings for tomatoes (Duguma, 2022; N. Kumar et al, 2021; Ruelas‐Chacon et al, 2017). In particular, this study displayed results with extended shelf life up to ~21 days without any cracks under ambient conditions (temperature ~25°C with RH 70%).…”

Section: Resultsmentioning

confidence: 55%

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Application of sericin‐based edible coating material for postharvest shelf‐life extension and preservation of tomatoes

Korumilli

Kavi

Rao

2022

eFood

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This paper studied the effects of sericin-based edible coating material on the quality and shelf-life of tomatoes over 40 days of storage at 25°C and relative humidity of 70%. The key constituents of the coating material are sericin (1.5%), chitosan (1.0%), Aloe vera (1.0%), and glycerol (1.5%) in an aqueous solution and applied onto tomatoes in a simple dip-coating technique. Weight loss, firmness titratable acidity (TA), total soluble solids (TSS), pH, and lycopene content were investigated and scanning electron microscopy was used to observe the semipermeable nature and the thickness of the coating layer. The results stated that the developed coating material reduced weight and firmness losses in tomatoes. With increased storage time, fruit TA content was increased and the values of pH, TSS, lycopene content, total phenolic content, and total antioxidant concentration stood low in comparison with uncoated tomatoes. With no evidence of wrinkles (up to 21 days), visible cracks, or deterioration on coated fruits during the study period, the application of sericin-based coating might be useful commercially for maintaining the postharvest quality control of tomatoes and even other fruits as well.

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Section: Resultsmentioning

confidence: 55%

Section: Weight Loss and Firmnessmentioning

confidence: 57%

Application of sericin‐based edible coating material for postharvest shelf‐life extension and preservation of tomatoes

Korumilli

Kavi

Rao

2022

eFood

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“…In the case of ripe tomatoes, these changes occur more quickly, leading to spoilage. The main processes involved in weight loss are the evaporation of water and respiration [21,28]. Therefore, the natural weight loss of the fruit is a crucial factor in determining its quality during storage [28].…”

Section: Tomato Preservation Using Composite Biofilm Chitosan-mccmentioning

confidence: 99%

Composite biofilm chitosan-microcrystalline cellulose for tomato preservation

Doan Trang,

Dzung,

Huong

et al. 2024

J. Phys.: Conf. Ser.

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The demand for packaging has caused a surge in non-biodegradable plastic waste. To tackle this issue, biofilms provide a safe and effective alternative for packaging and preservation. This research focused on combining chitosan and microcrystalline cellulose (MCC) to produce composite biofilms to preserve fresh fruits. The study involved adding varying quantities of MCC, ranging from 0g to 11g, to chitosan using a glycerol plasticizer. The results showed that adding MCC reduced the adhesion of the chitosan-based film, resulting in a more intact film. The surface morphology of the film showed uniform dispersion of MCC particles. The water adsorption and solubility of the MCC-added films increased while biodegradability decreased. The best biofilm for preservation application was the chitosan film supplemented with 3g of MCC. This film helped limit weight loss, vitamin C content, total acid content, and soluble solids loss in tomatoes during storage. Essentially, the chitosan-MCC film helped to reduce water evaporation, respiration, metabolism with the external environment, and penetration of microorganisms on tomatoes, thus extending their shelf life.

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“…Other issues related to the efficacy of edible films/coatings include their poor moisture-barrier properties due to the hydrophobic nature of the majority of edible packaging materials, poor temperature regulation, and relative humidity control. Because of the lack of an approved standard dosage for the application of various edible films/coatings, regulation and safety-related issues additionally hinder their use [ 107 ]. However, the use of phenolic compounds as carriers of active ingredients in the fabrication of edible films/coatings is a promising strategy.…”

Section: Application Of Phenolic Compounds In Packaging Films/coatingsmentioning

confidence: 99%

Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients

2022

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In recent years, changing lifestyles and food consumption patterns have driven demands for high-quality, ready-to-eat food products that are fresh, clean, minimally processed, and have extended shelf lives. This demand sparked research into the creation of novel tools and ingredients for modern packaging systems. The use of phenolic-compound-based active-packaging and edible films/coatings with antimicrobial and antioxidant activities is an innovative approach that has gained widespread attention worldwide. As phenolic compounds are natural bioactive molecules that are present in a wide range of foods, such as fruits, vegetables, herbs, oils, spices, tea, chocolate, and wine, as well as agricultural waste and industrial byproducts, their utilization in the development of packaging materials can lead to improvements in the oxidative status and antimicrobial properties of food products. This paper reviews recent trends in the use of phenolic compounds as potential ingredients in food packaging, particularly for the development of phenolic compounds-based active packaging and edible films. Moreover, the applications and modes-of-action of phenolic compounds as well as their advantages, limitations, and challenges are discussed to highlight their novelty and efficacy in enhancing the quality and shelf life of food products.

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Potential applications and limitations of edible coatings for maintaining tomato quality and shelf life

Cited by 25 publications

References 92 publications

Application of sericin‐based edible coating material for postharvest shelf‐life extension and preservation of tomatoes

Application of sericin‐based edible coating material for postharvest shelf‐life extension and preservation of tomatoes

Composite biofilm chitosan-microcrystalline cellulose for tomato preservation

Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients

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