Shelf life extension of apricot fruit by application of nanochitosan emulsion coatings containing pomegranate peel extract

Gull, Amir; Bhat, Nusrat; Wani, Sajad Mohd; Masoodi, F.A.; Amin, Tawheed; Ganai, Shaiq Ahmad

doi:10.1016/j.foodchem.2021.129149

Cited by 83 publications

(71 citation statements)

References 33 publications

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“…It can be seen that the total soluble solids content of fresh-cut apple in all packages showed a downward trend during storage. This was due to the reduction of carbohydrates and the breakdown of glycosides into subunits caused by the respiration of fresh-cut apples [52]. The decrease rate of total soluble solids of fresh-cut apple packaged with CHS-LPP film was lower than that of pure CHS film during the whole storage period, indicating that the addition of LPP significantly reduced the conversion rate of reducing sugar of fresh-cut apple.…”

Section: Total Soluble Solidsmentioning

confidence: 98%

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Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

Jiang

Luo

Liu

et al. 2021

Foods

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In this study, lychee (Litchi chinensis Sonn.) pericarp powder was added to chitosan (CHS) matrix to develop active packaging films, and their structure, physicochemical, antibacterial, antioxidant, and functional properties were investigated. FT-IR results showed that intermolecular hydrogen bonds were formed between CHS and polyphenols in lychee pericarp powder (LPP), and the intermolecular interaction interfered with the assembly of CHS into semi-crystal structure, which reduced the crystallinity of CHS film. Incorporation of LPP significantly reduced water vapor permeability, water solubility, swelling degree, and elongation at break of CHS film (p < 0.05). However, UV-visible light barrier, tensile strength, and antibacterial and antioxidant properties of CHS films were increased by LPP incorporation. CHS-LPP film remarkably lowered the weight loss, firmness, titratable acidity, and total soluble solids of fresh-cut apple after five days storage. CHS-LPP film packaging effectively inhibited the browning of fresh-cut apple and the reduction of polyphenol content in apple juice caused by polyphenol oxidase (PPO)-mediated oxidation during storage. Therefore, CHS-LPP films have great potential as food packaging material to ensure the quality and extend the shelf life of food products.

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Section: Total Soluble Solidsmentioning

confidence: 98%

“…Firmness is the most important physical attribute that affects consumer acceptance [52]. The firmness changes of fresh-cut apples packaged with CHS film and CHS-LPP film during storage are shown in Figure 8b.…”

Section: Firmnessmentioning

confidence: 99%

Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

Jiang

Luo

Liu

et al. 2021

Foods

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“…Furthermore, novel active packaging technologies developed from biodegradable ECs formulated with EOs and PEs extended storage and shelf life of pomegranate arils [ 40 ], avocado [ 41 ], banana and papaya [ 31 , 42 ], plum and orange [ 43 , 44 ], amongst others. Moreover, studies reported by Gull et al [ 45 ] showed that pre-storage application of nanochitosan (1%) coating solutions containing PPE (1%) significantly reduced microbial proliferation in ‘Rival’ apricot fruit which minimized the decay incidence during 30 days of cold storage (4 °C). Despite the widespread application of EOs and PEs on food products, a few challenges have been reported in their application.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study of Antimicrobial and Antioxidant Activities of Plant Essential Oils and Extracts as Candidate Ingredients for Edible Coatings to Control Decay in ‘Wonderful’ Pomegranate

2021

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This study determined the antimicrobial and antioxidant activity of lemongrass (LO), thyme (TO), and oregano (OO) essential oils and ethanolic extracts of pomegranate peel (PPE) and grape pomace (GPE) as candidate ingredients for edible coatings. Antifungal effects against Botrytis cinerea and Penicillium spp. were tested using paper disc and well diffusion methods. Radical scavenging activity (RSA) was evaluated using 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid assays. Gas chromatography-mass spectrometry analysis identified limonene (16.59%), α-citral (27.45%), β-citral (27.43%), thymol (33.31%), paracymene (43.26%), 1,8-cineole (17.53%), and trans-caryphellene (60.84%) as major compounds of the essential oils. From both paper disc and well diffusion methods, LO recorded the widest zone of inhibition against tested microbes (B. cinerea and Penicillium spp.). The minimum inhibitory concentrations of LO against B. cinerea and Penicillium spp., were 15 µL/mL and 30 µL/mL, respectively. The highest (69.95%) and lowest (1.64%) RSA at 1 mg/mL were recorded for PPE and OO. Application of sodium alginate and chitosan-based coatings formulated with LO (15 or 30 µL/mL) completely inhibited spore germination and reduced the decay severity of ‘Wonderful’ pomegranate. Lemongrass oil proved to be a potential antifungal agent for edible coatings developed to extend shelf life of ‘Wonderful’ pomegranate.

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“…apple, pomegranate, and guava [53][54][55][56][57][58]; however, very limited findings have been reported on its role in preharvest application [20,25,56].…”

Section: Preharvest Fruit Drop and Total Yieldmentioning

confidence: 99%

“…Previous findings revealed the effect of chitosan on fruit quality via reduced respiration and ethylene biosynthesis rates [ 26 ]. This effect was more pronounced with postharvest application of chitosan on apricot, mandarin, peach, apple, pomegranate, and guava [ 53 , 54 , 55 , 56 , 57 , 58 ]; however, very limited findings have been reported on its role in preharvest application [ 20 , 25 , 56 ].…”

Section: Introductionmentioning

confidence: 99%

Yield, Fruit Quality, and Storability of ‘Canino’ Apricot in Response to Aminoethoxyvinylglycine, Salicylic Acid, and Chitosan

Elmenofy

Okba

Salama

et al. 2021

Plants

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Ethylene plays a pivotal role in the climacteric fruit ripening and senescence process. The effect of three ethylene inhibitors on the yield, quality, and storability of ‘Canino’ apricot fruit was studied. Foliar sprays of distilled water (control), aminoethoxyvinylglycine (AVG) (150 and 100 mg·L−1), salicylic acid (SA) (4 and 2 mM), and chitosan (2.5% and 1.5%) were applied 30 and 15 days before harvest. Results indicated that the high concentrations of AVG and SA recorded the lowest percentage of preharvest fruit drop and, hence, the highest yield. Trees receiving either concentration of AVG showed the highest fruit firmness. High concentrations of all three ethylene inhibitors reduced fruit weight loss, total carotenoids, and soluble solid content (SSC), but increased total acidity (TA) during cold storage (2 °C). A high score of overall taste acceptability was observed with a higher concentration of SA, which was also recorded the lowest fruit malondialdehyde content (MDA) at harvest and during storage. The highest concentrations of SA and chitosan recorded no decay for 28 days of storage. Gene expression analysis reflected higher expression of PaACS1 gene with the highest concentrations of ethylene inhibitors, suggesting that SA (4 mM) is recommended for optimal yield, quality, and storability of ‘Canino’ apricot fruit grown under Egyptian conditions.

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Shelf life extension of apricot fruit by application of nanochitosan emulsion coatings containing pomegranate peel extract

Cited by 83 publications

References 33 publications

Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

A Comparative Study of Antimicrobial and Antioxidant Activities of Plant Essential Oils and Extracts as Candidate Ingredients for Edible Coatings to Control Decay in ‘Wonderful’ Pomegranate

Yield, Fruit Quality, and Storability of ‘Canino’ Apricot in Response to Aminoethoxyvinylglycine, Salicylic Acid, and Chitosan

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