Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples

Salvia‐Trujillo, Laura; Rojas‐Graü, María Alejandra; Soliva‐Fortuny, Robert; Martı́n-Belloso, Olga

doi:10.1016/j.postharvbio.2015.03.009

Cited by 310 publications

(166 citation statements)

References 45 publications

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“…The films with the nanoemulsions had an inhibitory effect only with the gram‐negative bacteria ( E. coli and S. typhimurium ) (Table ). The nanoemulsions as a result of their small gout size can more quickly penetrate the bacteria at a cellular level (Salvia‐Trujillo et al, ). The cactus pear fruit has been shown to have an effect against pathogenic bacteria due to the polyphenols that it contains (Espinosa‐Muñoz et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, technologies have been developed to produce encapsulated bioactive compounds. Nanoemulsions are encapsulation systems with a ratio of 10 to 100 nm (Salvia‐Trujillo, Rojas‐Graü, Soliva‐Fortuny, & Martín‐Belloso, ) that can improve bioavailability and avoid instability especially when they are exposed to diverse environmental conditions, such as light, heat, and oxidation of active compounds (Fathi, Mozafari, & Mohebbi, ). The encapsulation of active compounds in essential oils could be a solution to maintain their usefulness for a longer time by a controlled release of both compounds.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Medina‐Pérez

Hernández‐Uribe

Fernández‐León

et al. 2019

J Food Process Engineering

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In order to improve the quality of food and extend its shelf life, preservation methods have been developed. Edible films have aroused potential interest in food preservation due to their ability to maintain quality product attributes. The objective of this research was to incorporate nanoencapsulated compounds of cactus pear “xoconostle” (Opuntia oligacantha C.F. Först) into “chayotextle” (Sechium edule Sw.) starch films. For the formulation of the starch films, different concentrations of nanoemulsion (0, 0.2, 0.4, 0.6, and 0.8%) were used. Phenols, flavonoids, antioxidant activities (ABTS [2,2‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulphonate)] and DPPH [2,2‐diphenyl‐1‐picrylhydrazyl]), antibacterial properties, and mechanical properties (tensile strength, Young's modulus, and elongation percentage) of the films were analyzed. The results showed significant differences (p < .05) between the formulations. In phenols and antioxidant properties, DPPH had a significant increase (p < .5) during storage. In contrast, in flavonoids and antioxidant (ABTS) activities, a decrease was observed. Inhibition was observed with gram‐negative bacteria (Escherichia coli and Salmonella typhimurium). No significant (p > .05) changes were found in traction resistance in up to 30 days of storage. In Young's modulus and elongation percentage, significant differences were found (p < .05). The addition of nanoencapsulated compounds of cactus pear produces active films of starch with antioxidant and antibacterial properties. Practical Application Currently, it is very important for consumers that food conservation be achieved using natural products. Films based on polymers of natural origin could be used as food packaging technologies. Particularly, the starch of indigenous origin like the “chayotextle” (chayote tuber) has been demonstrated to be suitable for the elaboration of films. The addition of oils and bioactive extracts from fruits and plants to films improves the conservative properties of foods. These natural additives have bioactive compounds with antioxidant and antibacterial properties. One source of these compounds is the cactus pear Opuntia oligacantha C.F. Först (xoconostle). Bioactive compounds are unstable especially when they are exposed to environmental factors. Hence, encapsulation systems have been designed for their protection and controlled release as nanoemulsions. The films with the addition of nanoemulsions have shown an improvement in antioxidant activity and have incorporated antibacterial activity in contrast to the control film. Consequently, these films can better preserve foods for more time without using synthetic products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Medina‐Pérez

Hernández‐Uribe

Fernández‐León

et al. 2019

J Food Process Engineering

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“…Edible coatings enriched with citral and eugenol were widely effective in reducing microbial spoilage. For example, essential oils or their constituents in alginate matrices are able to reduce microbial spoilage in fresh-cut pineapple [120] and fuji apple [35].…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

et al. 2017

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Abstract:The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

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“…New strategies and technologies to maintain quality and extend shelf life are required in order to make the marketing of these products viable. The development of antimicrobial edible coatings as a cost-effective means to improve the shelf life of fresh-cut fruit has been investigated and its potential demonstrated [15,16]. The objective of the present study was to evaluate different coating formulations consisting of chitosan and sodium alginate in order to assess their effects on the physical, chemical and hygienic parameters of fresh-cut nectarines during 9 days of refrigerated storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan and sodium alginate edible coatings on the postharvest quality of fresh-cut nectarines during storage

Chiabrando¹,

Giacalone²

2016

Fruits

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-Introduction. The use of edible coatings could be a new technological alternative to maintain fruit quality during cold storage. The objective of this work was to determine the effects of different coatings, alone or in conjunction, on the quality of fresh-cut nectarines during storage. Materials and methods. Nectarines (Prunus persica L.) cv. Big Top were studied under three different coatings: 2% acid-soluble chitosan, 1.5% sodium alginate, and a solution with 3% chitosan and 2% sodium alginate. Slices were then sealed in polyethylene plastic bags and stored at 4• C and 95% RH for 9 days. Titratable acidity, soluble solids content, firmness, weight loss, color, browning potential and polyphenol oxidase activity were determined. Yeasts and molds were also monitored. Results and discussion. Nectarine firmness was maintained equally in all analyzed groups. The color parameter L* showed a tendency to decrease with the increasing length of storage, with lower values in alginate-and alginate + chitosan-coated fruits. The chitosan coating decreased the metabolism activity of fruit during the cold storage without significant changes in the fruit quality (lightness and total soluble solid content). The chitosan coating also controlled the growth of microorganisms. Conclusion. The chitosan coating appears to be a promising preservation alternative and an effective method to improve the quality and shelf life of fresh-cut nectarines in marketing conditions. Keywords: Italy / nectarine / Prunus persica / fruit coating / fresh-cut fruit / postharvest storage / shelf life Résumé -Effet du chitosane et de l'alginate de sodium comme enrobages comestibles sur la qualité post-récolte des nectarines fraîches coupées en conservation. Introduction. L'utilisation d'un enrobage comestible pourrait être une nouvelle solution technologique pour maintenir la qualité des fruits découpés conservés au froid. L'objectif de ce travail était de déterminer les effets de différents enrobages, seuls ou associés, sur la qualité des nectarines fraîches coupées en conservation. Matériel et méthodes. La variété de nectarines (Prunus persica L.) 'Big Top' a été soumises à trois traitements d'enrobage différents : le chitosane à 2 % soluble dans l'acide, l'alginate de sodium à 1,5 %, et une solution combinant le chitosane à 3 % et l'alginate de sodium à 2 %. Les tranches de nectarine ont ensuite été scellées dans des sacs plastiques en polyéthylène et conservées à 4• C et 95 % d'humidité relative pendant 9 jours. L'acidité titrable, la teneur en composés solubles, la fermeté, la perte de poids, la couleur, le potentiel de brunissement et l'activité polyphénol oxydase ont été mesurés. Le développement de levures et moisissures a également été surveillé. Résultats et discussion. La fermeté des fruits s'est maintenue égale dans tous les traitements analysés. Le paramètre L* de couleur a eu tendance à diminuer au cours de la conservation, avec des valeurs plus faibles pour les enrobages alginate seul et la combinaison [chitosane + alginate]. L'...

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Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples

Cited by 310 publications

References 45 publications

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

Effect of chitosan and sodium alginate edible coatings on the postharvest quality of fresh-cut nectarines during storage

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