The physical properties, antioxidant and antimicrobial activity of chitosan–gelatin edible films incorporated with the extract from hop plant

Humulus lupulus Cone Extract Efficacy in Alginate-Based Edible Coatings on the Quality and Nutraceutical Traits of Fresh-Cut Kiwifruit

“…As for the latter, signals related to two alpha acids, cohumulone and humulone, were distinguished (Figure 1B). The assignment was confirmed by acquiring the 1 H- 13 C HSQC experiment in which the chemical shifts of -CH 2 and -CH 3 groups of these two α-acids were measured. The contribution of each region, expressed as area percentage of the integrated NMR signals, is shown in Figure 2.…”

“…The 1 H NMR spectra were acquired at 25 • C, with a spectral window of 15 ppm (carrier frequency at 4.7 ppm), 64 transients, and 2 steady-state scans, using 3 s of acquisition time and 2 s of relaxation delay. The 1 H- 13 C HSQC (Heteronuclear Single-Quantum Correlation) experiment was acquired with a spectral window of 15 ppm × 100 ppm (carrier frequencies at 4.85 and 46.5 ppm) using 2048 × 600 data points and 36 transients for the aliphatic region. The collected spectra were processed and analyzed using Topspin software 2.0.…”

“…In this study, a combination of 1 H-NMR and 1 H- 13 C HSQC experiments was also applied to investigate the overall phytomic profiling of HE used in coating formulations. The 1 H- 13 C HSQC experiment provides correlations between a carbon and its attached protons, allowing a 2D heteronuclear chemical shift correlation map to be obtained between directly bonded 1 H and X-heteronuclei (i.e., 13…”

“…Hop cones contain several compounds that exert antimicrobial and antioxidant properties that have been exploited as preservative agents in the production of edible films [ 12 , 13 ] or to reduce spoilage during cold storage of meat [ 14 ]. To the best of our knowledge, no application of hop extracts to extend the shelf life of fresh-cut fruit has yet been made.…”

Evaluation of antimicrobial and antibiofilm properties of chitosan edible coating with plant extracts against Salmonella and E. coli isolated from chicken

“…In previous studies, when chitosan is incorporated with several active compounds such as essential oils of rosemary, mint, lemongrass, cinnamon, green tea leaves, olive leaves, and pomace extracts, it increased the shelf life, improved physicochemical and storage quality of the food products (Montaño‐Sánchez et al, 2020; Xing et al, 2016). The combination of chitosan with other biopolymers such as gelatin, cellulose, and carboxymethyl cellulose also have been a promising packaging material in the food industry since it provides higher antibacterial and antioxidant activity together (Xu et al, 2021). Chitosan characteristics are highly beneficial in the production of edible films due to their high gel‐forming ability (S. Kumar et al, 2020; Ramírez‐Guerra et al, 2018).…”