Recent Advancements of Polysaccharides to Enhance Quality and Delay Ripening of Fresh Produce: A Review

Abstract

The freshness of fruits and vegetables plays a significant role in consumers’ decision to purchase a product at the supermarket. Fresh-cut products are the latest trend in fulfilling society’s restless needs, and the food industry is faced with the challenge of maintaining the quality of fresh produce. The food industry is concerned with the natural maturation and degradation of fruits and vegetables, primarily due to enzymatic reactions. It has been demonstrated that polysaccharide coatings effectively preserve the freshness of these products, extending their shelf life depending on the preservation method used. This review informs readers about the different types of polysaccharides and their novel applications as natural food preservatives in the past five years (2018–2022). The key findings summarized the properties of the antimicrobial agent, the molecular mechanism of action, coating methods, and formulation for the preservation approach. Additionally, we discuss the scientific factors influencing polysaccharide processing and preservation efficacy, allowing it to be used in post-harvest management.

Biosynthesis of TiO2 nanoparticles by Caricaceae (Papaya) shell extracts for antifungal application

“…Amongst the biologically objects stated above, plant or their extract appear to be the paramount proxies due to their simply available, appropriate for masses productions of Nanoparticles and wastes product is environmentally friendly dissimilar some micro-organismal extract 41 , 42 . Phyto constituents in plant extract can concurrently purpose as dropping agents because of the kindly and multipurpose function 43 , 44 . TiO 2 Nanoparticles enter the eco-system with incorrect disposals of manufacturing wastes and prevent seeds germinations, seedling development and plant growth.…”

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

“…There is growing interest in including natural antioxidants such as polyphenols, tocopherols, plant extracts, and essential oils (EOs) to active packaging materials. Antimicrobial food packaging is a system that is intended to prevent the growth of spoilage and pathogenic microorganisms [ 206 ]. Essential oils, enzymes and bacteriocins, antimicrobial polymers and organic acids, their derivatives and other organic compounds, and antimicrobial nanoparticles are the most researched active substances and materials utilized in antimicrobial food packaging systems.…”

Innovative Approach for Controlling Black Rot of Persimmon Fruits by Means of Nanobiotechnology from Nanochitosan and Rosmarinic Acid-Mediated Selenium Nanoparticles

“…Edible coatings (ECs) are the emerged promising tool for foodstuff preservation; they were defined as “thin layers of materials, which cover foodstuff surface and could be eaten and deemed as a part of the entire food product” [ 8 ]. The ECs were widely reviewed to extend the shelf-lives and storage of fresh cuts (fruits and vegetables) [ 8 , 9 , 10 , 11 ].…”

“…Edible coatings (ECs) are the emerged promising tool for foodstuff preservation; they were defined as “thin layers of materials, which cover foodstuff surface and could be eaten and deemed as a part of the entire food product” [ 8 ]. The ECs were widely reviewed to extend the shelf-lives and storage of fresh cuts (fruits and vegetables) [ 8 , 9 , 10 , 11 ]. Many polymeric materials (e.g., chitosan, alginate, cellulose, agar, gum Arabic, etc., were employed for forming ECs to provide barriers toward moisture, microbes, O 2 and CO 2 ; thus can manage the physiological functions of crops [ 9 ].…”

“…The constructions of ECs materials that contain metal nanoparticles (NPs) have attained promising success for providing extra antifungal, antioxidant and tissue protection potentialities [ 10 , 12 , 13 ]. The ECs materials are required to contain only eco-friendly and GRAS “Generally Recognized as Safe” components that have minimal biotoxicity to humans, and further could provide many nutritional and functional elements to enrich the human body [ 8 , 10 ].…”