Recent Advances in Packaging and Edible Coating for Shelf Life Enhancement in Fruit Crops

Adhikary, Trina; Singh, Surjan; Sinha, Aeshna; Gill, P. P. S.

doi:10.9734/cjast/2020/v39i1630744

Cited by 3 publications

(2 citation statements)

References 32 publications

(35 reference statements)

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“…Contrasted with controlled atmosphere, in modified atmosphere packaging (MAP), air existing in a package is eliminated and refilled with gasses such as carbon dioxide, nitrogen, and oxygen that varies from the first air composition; and hence, this method has greater flexibility and variability (Tucker, 2016). The recommended gas mixture for avocado is 2%–5% O 2 , 3%–10% CO 2 , and 85%–95% N 2 (Adhikary et al, 2020). Meir et al (1997) were able to store Hass avocados for up to 9 weeks at 5°C and 7°C in 30 μm polyethylene bags (40 × 70 cm) that encompassed O 2 levels of 4% and CO 2 levels of 5%.…”

Section: Packaging and Storage Atmospherementioning

confidence: 99%

Avocado ( Persea americana Mill.) fruit: Nutritional value, handling and processing techniques, and health benefits

Stephen

Radhakrishnan

2022

Food Processing Preservation

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With its exquisite dietary properties, aroma, and unique taste, the avocado has been termed as "God's greatest gift to humanity." The name "Avocado" (Persea americana) has emerged from the Aztec word "ahuacatl." It is also called butter fruit or alligator pear or vegetable butter or midshipman's butter or butter pear (Kumar Gupta et al., 2018). The origin of avocado is Southern Mexico and Central America. In 2020, the market for avocado worldwide is valued at 11880 million USD. It is expected to reach 15,000 million USD by the end of 2026. Mexico is the major producer of avocados in the world and harvested around 2.2 million tons in the year 2018 (Shahbandeh, 2021). Avocado is a healthy subtropical climacteric fruit. Due to buttery consistency, rich flavor, and smoothness, avocado is consumed as a fresh fruit throughout the globe in bulk quantities. In the domain, there are about 500 varieties of evergreen fruit avocados which can be found in various sizes, shapes, and colors. The size of the fruit varies from small to large, that is, mass of the avocado differs (75-1000 g). The shape of avocado differs from round to pear-shaped, with a long slender neck. The shape of the butter fruit can be of globular, rhomboidal, oblate, spherical, ovate, and elliptical. The color of avocado shifts from green to dark purple with advanced maturity or ripening (Satriana et al., 2019). The color of butter fruit may be black, dark purple, light purple, reddish yellow, yellow, yellowish green, dark green, and pale green.

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Section: Packaging and Storage Atmospherementioning

confidence: 99%

Avocado ( Persea americana Mill.) fruit: Nutritional value, handling and processing techniques, and health benefits

Stephen

Radhakrishnan

2022

Food Processing Preservation

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“…For example, a wax coating done on apples creates an off-flavor. erefore, researchers are exploring the possibility of developing coating and films derived from natural polysaccharides [3]. Several works have verified that fruits and vegetables' shelf life can be extended by applying edible coatings formulated from natural polysaccharides, including starch, cellulose, chitosan, protein, and gums [4].…”

Section: Introductionmentioning

confidence: 99%

Moth Bean, Gelatin, and Murraya Koenigii Leaves Extract-Based Film and Coating: Effect of Coating on Shelf and Quality of Solanum Melongena

Kumar

Gautam

Yadav

et al. 2022

Journal of Food Quality

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Moth bean starch (MS), gelatin (GA), and Murraya koenigii leaves extract (ME) are blended at different compositions to prepare film and coating according to casting and dipping approaches. Different MS, GA, and ME compositions were used to synthesize films and coating. The film compositions (MS : GA: ME: 60 : 20 : 20 and MS : GA: ME:20 : 60 : 20) were represented in terms of F3 and F4, respectively. The results showed that F3 exhibited better physicochemical properties than other films. In addition, SEM images showed that all components of the films were uniformly mixed and formed smooth surface morphology without cracks and bubbles. FTIR results indicate that ME in the films induces interactions between the film components, causing an improvement in compactness. Moreover, an optimized film-forming solution was tested as a coating. Parameters such as skin tightness, weight loss, pH, titratable acidity, and sensory analysis were considered to check the quality of coated Solanum melongena during storage. The results show that the formulation effectively maintains the quality parameters during storage. Furthermore, it also notices that coating extends the shelf life of Solanum melongena by one week.

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Consumer Studies Focus on Prebiotics, Probiotics, and Synbiotics in Food Packaging: a Review

Siddiqui,

Khan,

Mehdizadeh

et al. 2023

Curr Food Sci Tech Rep

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Purpose of Review Dietary consumption of prebiotics, probiotics, and synbiotics has been suggested to improve human health conditions. Functional food products containing live probiotics are flourishing, and their demand seems to be increasing since consumers are more aware of the health benefits of such products. However, specific food packaging is needed to maintain the viability and stability of these products, hence, necessitating advanced technology and processing. This study intends to give academics and industry an overview of food packaging evaluations that concentrate on prebiotics, probiotics, and synbiotics for consumers to gain a wide and clear image. Recent Findings This review provides recent findings from the consumer point of view on the prebiotics, probiotics, or synbiotics incorporated in food packaging based on consumer behavior models. Additionally, various obstacles in the preparation of packing film or coating added with biotics are identified and described. The health benefits of prebiotics-, probiotics-, or synbiotics-containing edible film or coating are also discussed. Future works needed to excel in the preparation and potential of packaging film or coatings with biotics are provided. Summary The development of prebiotics, probiotics, and synbiotics in food packaging is discussed in this study from the consumer’s point of view. With this review, it is hoped to be able to provide precise recommendations for the future development of food packaging that will promote the growth of the food business.

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Recent Advances in Packaging and Edible Coating for Shelf Life Enhancement in Fruit Crops

Cited by 3 publications

References 32 publications

Avocado ( Persea americana Mill.) fruit: Nutritional value, handling and processing techniques, and health benefits

Avocado ( Persea americana Mill.) fruit: Nutritional value, handling and processing techniques, and health benefits

Moth Bean, Gelatin, and Murraya Koenigii Leaves Extract-Based Film and Coating: Effect of Coating on Shelf and Quality of Solanum Melongena

Consumer Studies Focus on Prebiotics, Probiotics, and Synbiotics in Food Packaging: a Review

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