Whey Based Biopolymeric Coating as an Alternative to Improve Quality of Fresh Fruits (Malpighia Emarginata D.C.) From Southern Brazil

Santos, Stefany Pergentino Dos; Angioletti, Betina Louise; Hoffmann, Tuany Gabriela; Gonçalves, Marcel Jefferson; Bertoli, Sávio Leandro; Hlebová, Miroslava; Khayrullin, Mars; Gribkova, Vera; Shariati, Mohammad Ali; Souza, Carolina Krebs de

doi:10.55251/jmbfs.5433

Cited by 3 publications

(2 citation statements)

References 18 publications

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“…Coatings on fruit and vegetable surfaces are applied by spraying, spraying, dipping, or dipping the food material in a solution (Basumatary et al., 2022; Priyadarshi & Rhim, 2020). It represents a type of packaging material that is not only environment‐friendly but also safe to consume (Kwak et al., 2021; Pergentino Dos Santos et al., 2022). The edible coating acts to partially block the exchange of water vapor between the fruit and its surroundings, effectively minimizing water loss from the fruit.…”

Section: Postharvest Handling Practices For Strawberriesmentioning

confidence: 99%

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Priyadarshi,

Jayakumar,

de Souza

et al. 2024

Comp Rev Food Sci Food Safe

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Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment‐friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer‐based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits.

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Section: Postharvest Handling Practices For Strawberriesmentioning

confidence: 99%

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Priyadarshi,

Jayakumar,

de Souza

et al. 2024

Comp Rev Food Sci Food Safe

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“…Bio-sourced packaging materials are an interesting alternative to conventional polymers [1], [2], [3]. Bio-based polyesters are economically competing with conventional ones due to their biodegradability, availability, compostable nature, barrier properties and good mechanical [4], [5].…”

Section: Introductionmentioning

confidence: 99%

Development of active and biodegradable film of ternary-based for food application

Rocha

Mustafa

Jagnandan

et al. 2023

Potr. S. J. F. Sci.

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The effectiveness of plastic packaging in protecting food is quite appreciable, but its non-biodegradable characteristic raises concerns about environmental impacts. This has drawn attention to the development of alternative materials for food packaging from bio-based polymers. Chitosan, a polysaccharide with biodegradable, biocompatible, and non-toxic properties, is widely used in the formulation of food films. The objective of this work was to create a biodegradable and sustainable chitosan-based film whose active and intelligent action is obtained from red cabbage anthocyanins and the addition of propolis. The edible film’s thickness and total polyphenol content were 61.0 ±0.1μm and 20.08 ±0.5 mgAG g-1, respectively. The content of phenolic compounds and the biodegradation showed significant results (p <0.05), besides the good thermal stability to 200 °C and transparency. The proposed formulation developed an edible, biodegradable, and active (antioxidant) film with interesting heat-sealing resistance, moisture barrier and gas transfer, which contributes to increasing food shelf life.

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Food safety and food security through predictive microbiology tools: a short review

Meinert

Bertoli

Rebezov

et al. 2023

Potr. S. J. F. Sci.

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This article discusses the issues of food safety and food security as a matter of global health. Foodborne illness and deaths caused by pathogens in food continue to be a worldwide problem, with a reported 600 million cases per year, leading to around 420,000 deaths in 2010. Predictive microbiology can play a crucial role in ensuring safe food through mathematical modelling to estimate microbial growth and behaviour. Food security is described as the social and economical means of accessing safe and nutritious food that meets people's dietary preferences and requirements for an active and healthy life. The article also examines various factors that influence food security, including economic, environmental, technological, and geopolitical challenges globally. The concept of food safety is described as a science-based process or action that prevents food from containing substances that could harm human health. Food safety receives limited attention from policymakers and consumers in low- and middle-income countries, where food safety issues are most prevalent. The article also highlights the importance of detecting contaminants and pathogens in food to prevent foodborne illnesses and reduce food waste. Food and Agriculture Organization (FAO), an institution belonging to World Health Organization (WHO) presented calls to action to solve some of the emerging problems in food safety, as it should be a concern of all people to be involved in the pursue of safer food. The guarantee of safe food pertaining to microbiological contamination, as there are different types of active microorganisms in foods, could be obtained using predictive microbiology tools, which study and analyse different microorganisms' behaviour through mathematical models. Studies published by several authors show the application of primary, secondary, or tertiary models of predictive microbiology used for different food products.

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Whey Based Biopolymeric Coating as an Alternative to Improve Quality of Fresh Fruits (Malpighia Emarginata D.C.) From Southern Brazil

Cited by 3 publications

References 18 publications

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Development of active and biodegradable film of ternary-based for food application

Food safety and food security through predictive microbiology tools: a short review

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