Preparation of water-soluble dialdehyde cellulose enhanced chitosan coating and its application on the preservation of mandarin fruit

Ruan, Changqing; Kang, Xiaoou; Zeng, Kaifang

doi:10.1016/j.ijbiomac.2022.01.010

Cited by 38 publications

(8 citation statements)

References 49 publications

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“…In food industry, chitosan is also considered to be a promising candidate for film preservation of fruits. By incorporating essential oils (Long et al., 2022; Yin et al., 2022) or crosslinking modification (Liu et al., 2022; Zhou et al., 2022; Ruan et al., 2022), the antimicrobial activity and mechanical properties of chitosan‐based films were improved and matched the requirements of coating materials well.…”

Section: Introductionmentioning

confidence: 99%

Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry

Li¹,

Chen²,

Chen³

et al. 2023

Journal of Food Science

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In the current study, a novel chitosan-based composite, carboxymethyl chitosan (CMCHS)/oxidized carboxymethyl cellulose (OCMC) was fabricated and characterized. The composite film (CMCHS 1.5%w/v + OCMC 0.8%w/v) was more uniform and had better tensile properties, UV blocking, water vapor permeability, and antifungal properties than pure CMCHS film. Preservation experiments showed that the CMCHS/OCMC film was more efficient for retaining the quality decrease of strawberry during storage. By the end of 7 days' storage, the hardness, contents of organic acid, soluble solids, and reducing sugar of coated strawberries were increased by 35.1%, 38.5%, 14.1%, and 3.5%, respectively, compared to the control group; and the decay rate of strawberries in CMCHS/OCMC group also dropped to 36%, about 42% decrease than that in control, suggesting the promising application of CMCHS/OCMC composite in coating preservation.

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Section: Introductionmentioning

confidence: 99%

Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry

Li¹,

Chen²,

Chen³

et al. 2023

Journal of Food Science

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“…In addition, the elongation at break of the keratin (7%)/gelatin (10%)/glycerin (2.0%)/curcumin (1.0%) composite film is 56.7%, which is higher than that of the keratin (7%)/gelatin (10%)/curcumin (1.0%) composite films ( Figure 4 ). These phenomena can be explained as follows: when glycerol is introduced to keratin and gelatin, the hydrogen bond interaction between the keratin, gelatin, and glycerol hinders the movement and rotation of the molecular chain, resulting in a highly rigid molecular chain [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

Keratin-Based Composite Bioactive Films and Their Preservative Effects on Cherry Tomato

Wei

Zhu

Yang³

et al. 2022

Molecules

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In this study, keratins were extracted from pig nail waste through the reduction method using L-cysteine as a reductant. Curcumin was successively incorporated in a mixed solution including keratin, gelatin, and glycerin to prepare different kinds of keratin/gelatin/glycerin/curcumin composite films. The morphology of the keratin/ gelatin/glycerin/curcumin composite films were examined using scanning electron microscopy. The structures and the molecular interactions between curcumin, keratin, and pectin were examined using Fourier transform infrared spectroscopy and X-ray diffraction, and the thermal properties were determined through thermogravimetric analysis. The tensile strengths of keratin/gelatin/glycerin/curcumin and keratin/gelatin/curcumin composite films are 13.73 and 12.45 MPa, respectively, and their respective elongations at break are 56.7% and 4.6%. In addition, compared with the control group (no film wrapped on the surface of tomato), the ratio of weight loss of the keratin (7.0%)/gelatin (10%)/glycerin (2.0%)/curcumin (1.0%) experimental groups is 8.76 ± 0.2%, and the hardness value of the tomatoes wrapped with composite films is 11.2 ± 0.39 kg/cm3. Finally, the composite films have a superior antibacterial effect against Staphylococcus aureus and Escherichia coli because of the addition of curcumin. As the concentration of curcumin reaches 1.0%, the antibacterial activity effect of the film is significantly improved. The diameter of the inhibition zone of E. coli is (12.16 ± 0.53) mm, and that of S. aureus is (14.532 ± 0.97) mm. The multifunctional keratin/gelatin/glycerin/curcumin bioactive films have great potential application in the food packaging industry.

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“…Nonetheless, the lack of enough reinforcement of chitosan films for the postharvest process was confirmed by previous studies (Ortiz -Duarte et al, 2021;Behera et al, 2021;Kumar et al, 2023). The composition of chitosan and cellulose agents was recommended not only for superior mechanical and thermal properties but also better water vapour and gas permeability functions (Indumathi et al, 2019;Ruan et al, 2022;Wardana et al, 2023). Indumathi et al (2019) investigated the effect of cellulose components on the chitosan-based film and its effect on the extending shelf life of black grape fruits.…”

Section: Introductionmentioning

confidence: 81%

“…To detect the interactions between the components of the samples, a FT-IR spectrometer (Alpha model, Ettlingen, Germany).In addition, a horizontal ATR trough plate crystal cell was used (Madison, WI, USA). Infrared spectra of the samples were recorded in the 4000-400 cm −1 wavenumber range with a spectral resolution of 4 cm −1 (Ruan et al, 2022).…”

Section: Fourier-transform Infrared Spectroscopy (Ftir)mentioning

confidence: 99%

Effect of dielectric barrier discharge cold plasma on the bio-nanocomposite film and its potential to preserve the quality of strawberry under modified atmosphere packaging

Rashvand

Matera

Altieri

et al. 2023

Preprint

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The present study aimed to investigate the effect of cold plasma on the developed bio-nanocomposite film. A dielectric barrier discharge system was utilized to generate the cold plasma. The films were treated under three different times (5, 10 and 15 min) and the characteristics of the films were evaluated. Results showed that the mechanical properties (tensile strength and elongation at break), water vapor permeability, oxygen transmission rate, moisture content and water contact angle characteristics were improved by cold plasma treatment. In addition, the cold plasma treatment influence the thermal stability and crystallization of the films. Also, the shelf life of the strawberries which were packed in the treated films under modified atmosphere condition was assessed. The results revealed that the mechanical properties (firmness and Young's modulus), chemical attributes (pH, soluble solid content and total ascorbic acid), physical characteristics (weight loss and color features), microbial activities (bacteria. yeast and mould) of the samples were affected by the treated films. As a result, cold plasma modification can be applied as an effective method to maintain and preservation of fresh fruit.

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Preparation of water-soluble dialdehyde cellulose enhanced chitosan coating and its application on the preservation of mandarin fruit

Cited by 38 publications

References 49 publications

Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry

Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry

Keratin-Based Composite Bioactive Films and Their Preservative Effects on Cherry Tomato

Effect of dielectric barrier discharge cold plasma on the bio-nanocomposite film and its potential to preserve the quality of strawberry under modified atmosphere packaging

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