Active packaging film containing oregano essential oil microcapsules and their application for strawberry preservation

Abstract

Strawberries are one of the most popular fruit due to their flavor, rich nutrition, and physiological functions, such as anti-oxidation, anti-tumor, antibacterial, anti-inflammatory, and anti-aging properties and prevention of cardiovascular diseases (Giampieri et al., 2012). Physical damage during postharvest handling, transportation, and storage and sensitivity to fungal (mostly of Botrytis cinerea) decay make strawberries extremely perishable (Luksiene, &

Application of nano‐encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties

“…Due to the fact that encapsulation of antibacterial compounds can increase the content of active compounds in areas of food where microorganisms are more, such as water-rich phases and solid-liquid places (Li et al, 2020;Melo et al, 2020). They also protect the active ingredients from environmental elements such as oxygen, light, moisture, and pH, which are other benefits of encapsulating essential oils (Mehdizadeh et al, 2020;Zanetti et al, 2018).…”

“…Nano‐encapsulation is an efficient method to increase the physical stability, increase nutrient retention, and increase the biological activity of bioactive compounds (Homayounpour, Shariatifar, et al., 2020). Due to the fact that encapsulation of antibacterial compounds can increase the content of active compounds in areas of food where microorganisms are more, such as water‐rich phases and solid–liquid places (Li et al., 2020; Melo et al., 2020). They also protect the active ingredients from environmental elements such as oxygen, light, moisture, and pH, which are other benefits of encapsulating essential oils (Mehdizadeh et al., 2020; Zanetti et al., 2018).…”

Active Antioxidant Packaging from Essential Oils Incorporated Polylactic Acid/Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch for Preserving Straw Mushroom

“…The pseudo-color maps of the MRI analysis results of the straw mushrooms are shown in Figure 4 B. As shown in Figure 4 B, the pseudo-color map of the mushrooms gradually changed from blue to red as storage time increased, indicating that the water content of the mushrooms gradually increased [ 40 ]. The colors of the PLA/PBAT/TPS-PO and PLA/PBAT/TPS-CO groups started to turn red at a later time relative to the PLA/PBAT/TPS group.…”

Using Biological Elicitation to Improve Type 2 Diabetes Targeted Food Quality of Stored Apple

“…Previously, post-harvest coating with edible chitosan resulted in reduced ethylene production, delayed ripening, higher retention of firmness and controlled decay as well as improved antifungal and antimicrobial properties of fresh cut and stored apple (Garrido Assis and de Britto, 2011;Qi et al, 2011;Shao et al, 2012;Zhang et al, 2020). Like COS, improvement in antimicrobial and post-harvest preservation properties of fruits and vegetables with exogenous application of phytochemical enriched oregano extracts was also observed (Kraśniewska et al, 2014;Sultanbawa, 2014;Li et al, 2020). These edible and natural elicitors can directly potentially provide antioxidant protection or can stimulate redox-protective anabolic responses of fruits during postharvest storage and thereby improving their nutritional qualities and shelf-life.…”