The effects of chitosan coating and vacuum packaging on quality of fresh‐cut pumpkin slices during storage

Yüksel, Çiğdem; Atalay, Derya; Erge, Hande Selen

doi:10.1111/jfpp.16365

Cited by 6 publications

(6 citation statements)

References 43 publications

(63 reference statements)

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“…-Preserver agent: chitosan applications as a food preservation additive may take advantage of consumer preferences for natural products [97] . Proposals on this topic include its use in meat [98] , fish [99] , milk [100] , cheeses [101] , sauces [102] , freshly cut fruit coatings [103,104] , fruit juices [105] , etc. Furthermore, numerous studies have also been carried out on its applications in wine production [106] and to prevent its spoilage [107] .…”

Section: Food Sectormentioning

confidence: 99%

Chitosan: an overview of its multiple advantages for creating sustainable development poles

Velásquez

2023

Polímeros

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An overview perspective of the potential of chitin and chitosan biopolymers to promote economically and environmentally sustainable development poles, which could be exploited especially in developing countries, is presented. Their following advantages have been considered and briefly outlined: (i) the natural sources of chitin have a wide distribution on the entire planet and are usually accessible as inexpensive waste materials; (ii) the great versatility of these materials, with applications in diverse fields such as agriculture, water treatments, food industry, environment, petroleum, healthcare, energy, technology, etc., with some trials conducted even off-planet; (iii) the production and use of these materials could promote advances in the endogenous capacity of some countries to create own technologies and generate products and applications, basic and advanced, in sensitive sectors, i.e., health services, food, water treatments, etc., in addition to promoting the necessary integration of the academic sector with other sectors such as industry and business.

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Section: Food Sectormentioning

confidence: 99%

Chitosan: an overview of its multiple advantages for creating sustainable development poles

Velásquez

2023

Polímeros

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“…Pumpkin can be marketed for consumers in the form of fresh cut pumpkin slices preserved through edible coating and vacuum packaging. Textural and microbiological analysis of preserved pumpkin slices indicated highest textural parameters, well retention of β carotene and less microbial counts in fresh cut pumpkin slices with chitosan coating combined with vacuum packaging stored at low temperature ( Yuksel et al, 2022 ). Nutritive value of fatty foods reduces due to degradation of polyunsaturated fatty acids resultantly generating toxic aldehydes, which also poses negative impact on sensory properties of food.…”

Section: Innovative Technologies Based Pumpkin Processing and Utiliza...mentioning

confidence: 99%

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review

Hussain

Kausar

Sehar

et al. 2022

Applied Food Research

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“…Fresh-cut pumpkins refer to fresh pumpkins that have been graded, cleaned, peeled, sliced, preserved, and packaged [9]. It has the qualities of freshness, nutrition, convenience, and being 100% edible.…”

Section: Introductionmentioning

confidence: 99%

“…In line with consumer demands in the restaurants and retail markets for fresh-cut vegetables. However, mechanical cutting resulted in a number of quality changes that reduced the shelf life and marketability of fresh-cut pumpkins, including microbial infection, faster nutrient loss, yellowing and whitening of the cut surface, tissue softening, and flavor alterations [9]. For these reasons, food scientists have developed three different techniques.…”

Section: Introductionmentioning

confidence: 99%

Effect of Nisin on the Quality and Antioxidant Activity of Fresh-Cut Pumpkins (Cucurbita moschata Duch.)

Yuan

Wang

Guan³

et al. 2023

Horticulturae

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Fresh-cut pumpkins refer to fresh pumpkin that has been graded, cleaned, peeled, sliced, preserved, and packaged. It has the qualities of freshness, nutrition, convenience, and being 100% edible. However, mechanical damages during the cutting processing can accelerate the quality deterioration, aging, and loss of nutritional values of fresh-cut pumpkins. Nisin, a natural preservative, has been widely used in fruits and vegetables with good preservation effects. To investigate the effect of different concentrations (0, 0.2, 0.4, and 0.6 g/L) of nisin on the quality of fresh-cut pumpkins, the critical indexes involved in weight loss, firmness, color, respiration intensity, reactive oxygen species (ROS) metabolism, ascorbate (AsA)—glutathione (GSH) cycle, and antioxidant capacity were monitored for fresh-cut pumpkins during storage at 4 °C for 10 days. The results showed that 0.4 g/L nisin was the best preservation concentration. Compared with 0 g/L nisin, 0.4 g/L nisin reduced the weight loss rate and whitening rate of fresh-cut pumpkins by 13.53% and 13.61%, inhibited respiration rate by 45.83%, and maintained hardness by 1.18 times. Meanwhile, 0.4 g/L nisin increased the activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and glutathione reductase (GR) and maintained higher contents of GSH and AsA. It prevented the rapid increase in ROS levels by improving antioxidant capacity, including DPPH, ABTS free radical scavenging rate, and T-AOC (total antioxidant capacity). The collected results showed that nisin has an obvious influence on the quality by regulating physiological and antioxidant activity metabolism. It is envisaged that the combination of nisin and physical and chemical preservation technology will further enhance the quality of fresh-cut pumpkins during storage in the future.

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The effects of chitosan coating and vacuum packaging on quality of fresh‐cut pumpkin slices during storage

Cited by 6 publications

References 43 publications

Chitosan: an overview of its multiple advantages for creating sustainable development poles

Chitosan: an overview of its multiple advantages for creating sustainable development poles

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review

Effect of Nisin on the Quality and Antioxidant Activity of Fresh-Cut Pumpkins (Cucurbita moschata Duch.)

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