Sodium alginate-based edible coating containing nanoemulsion of Citrus sinensis essential oil eradicates planktonic and sessile cells of food-borne pathogens and increased quality attributes of tomatoes

Das, Shatabdi; Vishakha, Kumari; Banerjee, Satarupa; Mondal, Sandhimita; Ganguli, Arnab

doi:10.1016/j.ijbiomac.2020.08.086

Cited by 86 publications

(41 citation statements)

References 51 publications

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“…The coating method used in the tests was dipping the sanitized and disinfected samples into the coating formulations, and the coated samples were stored for 28 days at a temperature of 25 • C. The coating treatment managed to suppress the respiration rate and delay the weight loss and maintained flesh firmness after 21 days, due to the adhesiveness of the modified starch coating which formed a thin layer on the pear and maintained the pericarp and freshness. The antibacterial and antibiofilm effect of newly developed edible nano-emulsion coatings containing sodium alginate and essential oil extracted from sweet orange was tested in a study performed by Das et al (2020) [79]. Two pathogenic bacterial strains were selected in this study, Salmonella and Listeria.…”

Section: Edible Films and Coatings With Functional Additives For Minimally Processed Fruit Applicationmentioning

confidence: 99%

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Miteluţ

Popa

Drăghici

et al. 2021

Foods

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The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.

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Section: Edible Films and Coatings With Functional Additives For Minimally Processed Fruit Applicationmentioning

confidence: 99%

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Miteluţ

Popa

Drăghici

et al. 2021

Foods

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“…and vanillin is that both have antibacterial and antibiofilm properties that already have been reported (Bezerra et al, 2017;Król et al, 2017). As we know, biofilm is a major contributor to bacterial spoilage, ripening, and reduction of the shelf life of food (Das et al, 2020).…”

Section: Inhibition Of Dual-species Biofilm By Alg-van In Combinationmentioning

confidence: 85%

“…It was gently washed with de-ionized water and allowed to dry for 5 min. The slides were viewed under a light microscope at 40× magnification by Magvision software, and images were taken using a digital camera (Das et al, 2020).…”

Section: Visualization Of Biofilmmentioning

confidence: 99%

“…Unfortunately, all these bacteria are also responsible for spoilage with consequent deterioration of the nutritional values of fresh lettuce during storage. Biofilmproducing bacteria cause both food spoilage and foodborne diseases (Das et al, 2020). Hence, effective techniques are necessary to remove bacterial biofilm.…”

mentioning

confidence: 99%

“…chlorine water) (Delibato et al, 2018) and commercial packaging (Chopra et al, 2015) are not adequate to remove biofilms (Osaili et al, 2018). The use of natural plant-based organic chemicals as preservatives is one of the most important methods of food preservation (Alboofetileh et al, 2016;Das et al, 2020;Grande-Tovar et al, 2018;Tahir et al, 2019). Here, we used Vanillin (4-hydroxy-3-methoxy benzaldehyde), a bioactive phenolic natural plant-based compound.…”

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confidence: 99%

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Antibacterial and antibiofilm effectiveness of bioactive packaging materials from edible sodium alginate and vanillin: Assessment on lettuce

Das

Vishakha

Banerjee

et al. 2021

J. Food Process. Preserv.

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Nowadays, contamination of foodborne pathogens in the processing of vegetables is one of the major issues in the food packaging industries, (Alboofetileh et al., 2016) due to the improper import and export systems, handling, storage, and cleaning (Luna-Guevara et al., 2019;Vojkovská et al., 2017). According to annual reports of WHO, more than 30% people have suffered from foodborne illness every year and two million deaths have been reported in developed countries (Iwu and Okoh, 2019). Foodborne bacteria cause contamination and spoilage, particularly in leafy green vegetables, such as, lettuce, spinach, and new herbs. These problems are increasing day by day (Gómez-Aldapa et al., 2018;Yu et al., 2018). Various pathogenic bacteria have been implicated in vegetable-related outbreaks around the world (Carstens et al., 2019;Iwu and Okoh, 2019). Among the different leafy vegetables, lettuce is considered an essential ingredient in the cuisine of many countries due to its vitamins, minerals, fibers, and antioxidant values. Due to the high decay rates of lettuce, it is important to extend their shelf life during the storage periods (Goyal and Goyal, 2016) by minimizing the load of spoilage and/or pathogenic microorganisms. Lettuce has been identified as a suspected vector for several highly pathogenic foodborne bacteria including Escherichia coli, Bacillus cereus, typhi, Shigella flexineri,

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Novel antimicrobial/antioxidant Eremurus luteus root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf life

Shahrampour

Razavi

2023

Food Science & Nutrition

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Herein, the effect of incorporation of rosemary essential oil (REO) nanoemulsions with the smallest (98.14 nm) and largest (148.04 nm) droplets' sizes at different concentrations (0%, 2%, and 4% v/v) in Eremurus luteus root gum (ELRG) coating solution on microbial, chemical, and sensory qualities of chicken fillets during cold storage was investigated. The results demonstrated a significant reduction in pH and TBA value and total viable microbial count (TVC) of chicken meat samples after using an active ELRG coating compared with the uncoated sample. Moreover, the properties of active ELRG coatings were more affected by the concentration of REO nanoemulsions than the size of their droplets. More antimicrobial and antioxidant activities were observed in coated samples containing 4% (v/v) REO nanoemulsions (L‐4 and S‐4). The highest and lowest pHs at the end of storage belonged to uncoated (6.89) and S‐4 coated (6.41) samples, respectively. Unlike the control sample (8th day), the microbial population in the active coated samples (>12th day) reached the threshold level (7 log CFU/g) later. The TBA value in the control and coated samples was 0.56 and 0.4–0.47 mg/kg after 12 days of cold storage, respectively. Increasing the REO nanoemulsion content from 2% to 4% (v/v) in the coating solution enhanced the score of sensory parameters such as odor, color, and total acceptance of the chicken meat, especially on the last day of cold storage. The obtained results suggested ELRG‐REO coatings as an effective strategy to delay the chemical and microbial deterioration of chicken meat fillets.

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Sodium alginate-based edible coating containing nanoemulsion of Citrus sinensis essential oil eradicates planktonic and sessile cells of food-borne pathogens and increased quality attributes of tomatoes

Cited by 86 publications

References 51 publications

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Antibacterial and antibiofilm effectiveness of bioactive packaging materials from edible sodium alginate and vanillin: Assessment on lettuce

Novel antimicrobial/antioxidant Eremurus luteus root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf life

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