Preparation of<i>nata de coco</i>-based carboxymethylcellulose coating and its effect on the post-harvest life of bell pepper (<i>Capsicum annuum</i>l.) fruits

Sabularse, Veronica C.; Montalbo, Mary Nizza D; Hernandez, Hidelisa P.; Serrano, Edralina P.

doi:10.1080/09637480902858790

Cited by 12 publications

(7 citation statements)

References 20 publications

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“…These findings indicate that the coatings have delayed the ripening process, corroborating previous studies evaluating effects of polysaccharide coatings on fresh produce (Dang et al, 2008;Sabularse et al,2009;Duan et al, 2011;Maqbool et al, 2011). This ripening delaying effect is related to reduced respiration rates, which is expected from polysaccharidebased coatings.…”

Section: Titratable Acidity and Soluble Solidssupporting

confidence: 89%

Nanoreinforced alginate–acerola puree coatings on acerola fruits

Azeredo

Miranda

Ribeiro

et al. 2012

Journal of Food Engineering

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a b s t r a c tCombinations of fruit purees with polysaccharides have been explored to produce edible films and coatings. In this study, the combination between acerola puree and alginate was reinforced with cellulose whiskers (CW) or montmorillonite (MMT) to form nanocomposite edible films (casted on glass plates) and edible coatings (applied on acerola fruit surfaces). Three film/coating dispersions were formulated, based on unfilled alginate-acerola puree (AA), CW-reinforced alginate-acerola puree (CWAA), and MMT-reinforced alginate-acerola puree (MMTAA). Both nanofillers (CW and MMT) reduced water vapor permeability (WVP) of films. When applied to fresh acerolas, the coatings decreased fruit weight loss, decay incidence, and ripening rates. Ascorbic acid retention by the fruits were favored by the coatings, especially the nanocomposite ones. The MMTAA coating was the most effective in reducing weight loss of acerolas. Moreover, it was the coating which best maintained its red color and the visual acceptance of coated acerolas.

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Section: Titratable Acidity and Soluble Solidssupporting

confidence: 89%

Nanoreinforced alginate–acerola puree coatings on acerola fruits

Azeredo

Miranda

Ribeiro

et al. 2012

Journal of Food Engineering

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“…Besides its use as a food, the gel-like substance is also considered to impart extraordinary mechanical strength when processed into film or sheets [37,38]. Nata de coco was also tested as a natural coating for minimally processed fruits [39]. Coatings containing 1% and 2% of carboxymethyl cellulose from Nata de coco, referred to as carboxymethylnata, were applied to bell peppers to evaluate the effect of the polysaccharide coating on the post-harvest life of the fruits.…”

Section: A Valuable Foodmentioning

confidence: 99%

Coconut water preservation and processing: a review

Prades¹,

Dornier²,

Diop³

et al. 2012

Fruits

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The product. Coconut water (Cocos nucifera L.) is an ancient tropical beverage whose original properties have drawn the attention of manufacturers as a natural functional drink. Preservation. This refreshing liquid comes mainly from immature coconuts which are difficult to collect, store and thus to commercialise. Nevertheless, some studies, mostly from Asian countries, tend to prove that the shelf life of immature coconut fruits could be prolonged thanks to post-harvest treatments. Processing. Coconut water itself, extracted from the nut, is obviously easier to handle but is also very sensitive to biological and chemical injuries. Thermal treatment combined with chemical additives are already used by the industry but other technologies such as micro-and ultrafiltration are not yet available on an industrial scale. Whatever the process, taste, aroma and colour (linked to enzymatic activities) are still difficult to control. Discussion. Results of former and recent investigations are discussed. Finally, suggestions are made for further research to increase our knowledge of this original tropical juice.

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“…8 –10 Carboxymethylcellulose derived from BC gel on the other hand has been used to coat bell peppers thus prolonging their postharvest life. 11 To improve the biocompatibility of a BC gel, biopolymers, such as gelatine, were added into the fermentation media. BC-biopolymer sheets have also been used as separation membranes, tissue-engineering scaffolds, and wound-dressing materials.…”

Section: Introductionmentioning

confidence: 99%

Formation and characterization of BC and BC-paper pulp films for packaging application

Pradipasena

Chollakup

Tantratian

2017

Journal of Thermoplastic Composite Materials

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It was found beneficial to manufacture bacterial cellulose (BC) obtained from waste food sources to create value-added packaging products by firstly performing purification and disintegration processing of the BC and then reinforcing it with paper pulp. The purification treatment involved using sodium hydroxide (2% w/v at 100°C for 1 h) on BC pulp to remove the bacterial protein and the resulting cultured medium film was characterized with respect to its physical properties. An acid treatment on the purified BC pulp was applied to disintegrate cellulose network before forming a film. The results showed that the sodium hydroxide treatment increased the film burst index and brightness. Heating the BC pulp to 70–100°C in 1.25–5.00% v/v sulfuric acid treatment for 30 min degraded the film’s mechanical properties. Also, a study of the addition and mixing of paper pulps or modified cationic starch to the BC was found to improve the film properties with respect to packaging properties. Inclusion of short fiber paper pulp by 30 wt.% created a good synergistic effect by improving the mechanical properties of film especially for tear strength. Moreover, cationic-modified cassava starch (2% w/w) improved the tensile and burst index as well as resistance to oxygen permeation of the BC film. The results indicate that the BC pulp could be used to improve mechanical properties and resistance to water vapor and oxygen permeation of the short fiber paper pulp film which is ideal for packaging materials.

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Preparation ofnata de coco-based carboxymethylcellulose coating and its effect on the post-harvest life of bell pepper (Capsicum annuuml.) fruits

Cited by 12 publications

References 20 publications

Nanoreinforced alginate–acerola puree coatings on acerola fruits

Nanoreinforced alginate–acerola puree coatings on acerola fruits

Coconut water preservation and processing: a review

Formation and characterization of BC and BC-paper pulp films for packaging application

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