Preparation of alginate oligosaccharide and its effects on decay control and quality maintenance of harvested kiwifruit

Liu, Jia; Kennedy, John F.; Zhang, Xiaofang; Yin, Heng; Chen, Wei; Chen, Zhuo; Wu, Xian; Wu, Xuehong

doi:10.1016/j.carbpol.2020.116462

Cited by 50 publications

(26 citation statements)

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“…e exogenous treatment of methyl jasmonate (MeJA) help induce the increased activities of POD and SOD, thereby reducing oxidative damage and enhancing disease resistance in kiwifruit [3]. Meanwhile, alginate oligosaccharide (AOS) treatment elevated SOD and CAT activities, which contributed to enhancing abiotic stress resistance and delaying postharvest senescence in kiwifruits [2]. Herein, citral treatment induces higher levels of SOD, CAT, and POD activities compared with the respective controls.…”

Section: Discussionmentioning

confidence: 99%

“…Kiwifruit is highly perishable and susceptible to pathogenic fungi causing significant economic losses due to the rotting of fruits during storage [2,3]. Till date, various postharvest approaches such as edible coatings (alginate oligosaccharide, chitosan, and lacquer wax) [2,4,5], 24-epibrassinolide [6], oxalic acid [7,8], aminoethoxyvinylglycine [9], methyl jasmonate [10], hydrogen sulfide [11,12], and ozone treatment [13] have been implied and found to prolong the postharvest storability of kiwifruit. Postharvest application of natural phytochemicals, particularly plant essential oils, has been proved to be effective in controlling diseases and preservation of fruit quality [14,15].…”

Section: Introductionmentioning

confidence: 99%

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Citral Delays Postharvest Senescence of Kiwifruit by Enhancing Antioxidant Capacity under Cold Storage

Ling

Chen

Wan

et al. 2021

Journal of Food Quality

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Citral is an aliphatic aldehyde extracted from citrus essential oil. The aim of the study was to examine how citral treatment affects the weight loss, firmness, respiration, and ripening index, as well as the antioxidant capacity of kiwifruit (Actinidia chinensis cv. ‘Jinkui’). The citral treatment was seen to reduce the weight loss, softening, and fruit respiration compared to control fruits. Citral treatment also had an inhibitory effect on ripening index, O2•− production rate, and malondialdehyde (MDA) accumulation. The degradations of ascorbic acid (AsA) content, total flavonoids content (TFC), and total phenolics content (TPC) were also suppressed by citral. In contrast, citral treatment induces the activation of antioxidant enzyme system such as superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT). Collectively, the results indicated that citral treatment delays postharvest senescence and prolongs storage life by enhancing antioxidant capacity in harvested kiwifruits. These findings suggest that citral has the potential to be used as a promising natural preservative for the extension of postharvest quality in harvested kiwifruit.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Citral Delays Postharvest Senescence of Kiwifruit by Enhancing Antioxidant Capacity under Cold Storage

Ling

Chen

Wan

et al. 2021

Journal of Food Quality

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“…It can also be used as a food additive to maintain quality during storage. One recent study indicated that postharvest treatment with AOs could restrain the rot of kiwifruit and prolong the shelf life of fruit (Liu et al, 2020). Nevertheless, rare studies have used alginate oligosaccharides to prepare bioactive-loaded delivery systems (Figure 7c).…”

Section: Alginate Oligosaccharide-based Delivery Systemmentioning

confidence: 99%

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Wei

Xue

2021

Comp Rev Food Sci Food Safe

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Due to its advantagessuch as ionic crosslinking, pH responsiveness, excellent biocompatibility, biodegradability and low price, alginate has become one of the most important natural polysaccharides extensively used in constructing desired delivery systems for food bioactive ingredients. In this review, the fundamental knowledge of alginate as a building block for construction of nutraceutical delivery systems is introduced. Then, various types of alginate-based nutraceutical delivery systems are classified and summarized. Furthermore, the future trends of alginate-based delivery systems are highlighted. Currently, alginate-based delivery systems include hydrogel, emulsion, emulsion-filled alginate hydrogel, nanoparticle, microparticle, core-shell particle, liposome, edible film, and aerogel. Although alginate has been widely used in the fabrication of food bioactive ingredient delivery systems, further efforts and improvements are still needed. For this purpose, the future perspectives of alginate-based delivery systems are discussed. The feasible research trends of alginate-based delivery systems include the development of novel large-scale commercial preparation technology, multifunctional delivery system based on alginate, alginate oligosaccharide-based delivery system and alginate-based oleogel. Overall, the objective of this review is to provide useful guidance for rational design and application of alginate-based nutraceutical delivery systems in the future.

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“…This did not vary until day 12. Hence, applying edible coatings (especially ones that include LEO-A-P-NP) can help control PME activity and provide a positive effect on oxidation reactions and the solubilization of pectin in the cell wall, all of which help to maintain product firmness for longer [50]. The UV-C-Control showed an increase in PME activity after 9 days, but this was 14% less than in the batches not treated with UV-C.…”

Section: Pectin Methylesterase (Pme) Activitymentioning

confidence: 99%

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

et al. 2021

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The objective of this study was to evaluate the effectiveness of a combination of UV-C disinfection treatment and a nano-coating lemon essential oil nanocapsules. The nanocapsules were prepared by ionic gelation with an alginate-pectin wall and the lemon essential oil had a particle size of 219 ± 22 nm and a zeta potential of −7.91 ± 0.18 mV. The lemon essential oil had an encapsulation efficiency of 68.19 ± 1.18%. The fresh-cut cucumber was stored for 15 days at 4 °C. Six formulations of nanocapsules were evaluated, and hydroxypropyl methylcellulose was used as matrix polysaccharide in four coatings. Three formulations were treated with UV-C at 4.5 kJ/m2. The results showed that the combination of UV-C and nano-coatings (lemon essential oil = 200 mg/L) increased the shelf life by up to 15 days. Using UV-C and nano-coatings, the ∆E value was 7.12 at the end of the storage period, while the Control samples had an ∆E of 28.1. With nano-coating treatment, the amount of polyphenols decreased by 23% within 9 days. In contrast, with combined UV-C and nano-coating treatment, the amount of polyphenols was reduced by 38.84% within 15 days. The antioxidant capacity remained stable at 459 μmol TE/100 g for the fresh product when the combined treatment was used. A good correlation was also observed between the increasing of the fruit’s shelf life and decreasing of its enzymatic activity. The inclusion of UV-C treatment contributed to the reduction in the initial total bacteria at 3.30 log CFU/g and its combination with nano-coatings helped in the control of microbial growth during storage.

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Preparation of alginate oligosaccharide and its effects on decay control and quality maintenance of harvested kiwifruit

Cited by 50 publications

References 50 publications

Citral Delays Postharvest Senescence of Kiwifruit by Enhancing Antioxidant Capacity under Cold Storage

Citral Delays Postharvest Senescence of Kiwifruit by Enhancing Antioxidant Capacity under Cold Storage

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

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