Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya

Cortez‐Vega, William Renzo; Pizato, Sandriane; Souza, Juliana Taís Andreghetto de; Prentice, Carlos

doi:10.1016/j.ifset.2013.12.007

Cited by 58 publications

(36 citation statements)

References 21 publications

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“…In particular, the EC2 treatment showed almost gradual linearity with the lowest maximum values compared to the other treatments, on the 12 th day of storage. Similar results have been reported from Li et al [53] on the edible coating for fresh-cut kiwis and from Cortez-Vega et al [54] on fresh-cut papaya. e titratable acidity (TA) decreases both in the fruits subjected to coating treatments and in the untreated fruits (CTR), starting from the same value (1 g citric acid/L) ( Figure 2).…”

Section: Resultssupporting

confidence: 89%

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Farina

Passafiume

Tinebra

et al. 2020

Journal of Food Quality

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Ready-to-eat products are damaged by various factors, including exposure to O 2 and CO 2 , extreme temperatures, and rapid decay, due to trauma during processing. e use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. e aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gelbased edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl 2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). e fruits treated with EC2 showed the best results while maintaining high values in terms of firmness (that differ from the control of 42.5%), soluble solid content (that differ from the control of 14.6%), and titratable acidity (that differ from the control of 49%). Hence, the addition of CaCl 2 also reduces the ripening rate and loss of color without altering the product's sensory qualities. EC3 and EC4 treatments have provided an oxygen barrier and reduced respiratory rate, increasing the firmness retention and keeping a high C * value thanks to K carrageenan and sodium alginate.

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Section: Resultssupporting

confidence: 89%

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Farina

Passafiume

Tinebra

et al. 2020

Journal of Food Quality

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“…The materials most used in biodegradable films are polysaccharides, proteins, and lipids, including starch, cellulose, alginate, gums, chitosan, pectin, casein, zein, gluten, keratin, albumin, waxes, and mineral oils (Cortez‐Vega and others ; Diéguez and others ). Among these materials, chitosan has been highlighted in the development edible films and coatings, providing suitable properties when applied to food, such as biocompatibility, selective permeability for gases (CO 2 and O 2 ), antimicrobial properties, nonpolluting, nontoxicity, moreover, it requires low financial investments (Casariego and others ; Souza and others ).…”

Section: Introductionmentioning

confidence: 99%

Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum

Lima

Carneiro

Bianchini

et al. 2017

Journal of Food Science

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Films based on chitosan and xanthan gum were prepared using casting technique aiming to investigate the potential of these polymers as packaging materials. Six formulations of films were studied varying the proportion of chitosan and xanthan gum: 100:0 (chitosan:xanthan gum, w/w, C100XG0 film); 90:10 (chitosan:xanthan gum, w/w, C90XG10 film); 80:20 (chitosan:xanthan gum, w/w, C80XG20 film); 70:30 (chitosan:xanthan gum, w/w, C70XG30 film); 60:40 (chitosan:xanthan gum, w/w, C60XG40 film); and 50:50 (chitosan:xanthan gum, w/w, C50XG50 film). The total quantity of solids (chitosan and xanthan gum) in the filmogenic solution was 1.5 g per 100 mL of aqueous solution for all treatments, according to the proportion of each polymer. The films were evaluated by their functional groups, structural, thermal, morphological, physical, mechanical, and barrier properties. All films have presented endothermic peaks in the range of 122 to 175 °C and broad exothermic peaks above 200 °C, which were assigned to the melting temperature and thermal decomposition, respectively. These results demonstrated that films with xanthan gum have the highest T and Δ H. The films containing higher content of xanthan gum show also the highest tensile strength and the lowest elongation. Xanthan gum addition did not affect the water vapor permeability, solubility, and moisture of films. This set of data suggests the formation of chitosan-xanthan complexes in the films.

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“…Cortez‐Vega et al . reported that fish proteins have significant properties that can promote the development of films, such as the ability to form networks, plasticity, elasticity and good barrier to oxygen.…”

Section: Introductionmentioning

confidence: 99%

Biodegradable films based on chitosan, xanthan gum, and fish protein hydrolysate

Lima

Bianchini

Zavareze

et al. 2017

J of Applied Polymer Sci

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The aim of this study was to develop films based on chitosan, xanthan gum, and protein hydrolysate of Whitemouth croaker (Micropogonias furnieri), evaluating their antioxidant activity and also their mechanical, physical, structural, morphological, thermal, and barrier properties. The mixture of xanthan gum and protein hydrolysate promoted some changes in chitosan films. The addition of xanthan gum increased tensile strength and changed the color parameters of films. The addition of Whitemouth croaker protein hydrolysate increased the antioxidant activity of the films. However, higher concentrations of hydrolysate tend to increase moisture and decrease their tensile strength. All films had homogeneous structure, with no phase separation and fissures. Significant differences in water solubility and water vapor permeability were not observed by the addition of xanthan gum and protein hydrolysate. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 44899.

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Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya

Cited by 58 publications

References 21 publications

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum

Biodegradable films based on chitosan, xanthan gum, and fish protein hydrolysate

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