Alginate coatings containing grapefruit essential oil or grapefruit seed extract for grapes preservation

Aloui, Hajer; Khwaldia, Khaoula; Sánchez-González, Laura; Muneret, Laurence; Jeandel, Carole; Hamdi, Moktar; Desobry, Stéphane

doi:10.1111/ijfs.12387

Cited by 111 publications

(60 citation statements)

References 34 publications

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“…The phenolic and flavonoid content alterations are limited by applying edible coatings and consequently, bioactive compounds are accumulated leading to the increased antioxidant activity. Similar to our result, Aloui et al () also showed higher antioxidant activity in table grapes coated with the alginate combining grape seed extract, in comparison with the control, at the end of the storage period. Similar observations have been reported by Takma, and Korel, (), who reported that the alginate coating enriched with vanillin maintained the initial antioxidant activity of grapes stored for 35 days at 4 ± 2°C.…”

Section: Resultssupporting

confidence: 92%

Effectiveness of alginate coating on antioxidant enzymes and biochemical changes during storage of mango fruit

2019

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The climacteric nature of mango makes it ripen quickly and increases its postharvest losses. The objective of the present search was to evaluate the efficacy of 1%–3% sodium alginate edible coating for maintaining the postharvest nutritional quality and increasing the marketability of the mango fruit during storage at 15 ± 1°C and 85 ± 1% relative humidity. Results revealed that the quality characteristics including acidity and ascorbic acid content were not affected by the alginate treatments. In contrast, treatment with 3% alginate significantly reduced weight loss and maintained higher firmness (2‐fold), total phenols (1.3‐fold), and flavonoids content (1.7‐fold), as compared with the control. Higher antioxidant capacity was observed in the 3% alginate treatments than the control. Polyphenolxoidase activity in the coated mango remained below 30 U/g FW, while it was increased continuously in the uncoated samples during the storage. Fruits coated with alginate exhibited a higher antioxidant enzyme activity during storage. Sodium alginate had no significant effects on the external color parameters except the a* value. Generally, it was concluded that the mango storage life and its valuable nutritional characteristics were increased by applying the alginate edible coating. Practical applications Recently, the edible coatings by natural sources have been widely demanded by consumers due to its nontoxic and biodegradable characteristics. Mango fruits as a climacteric high‐nutritional tropical fruit being climatic have a limited shelf life and the maintenance of its quality is still a major challenge for the consumers. The results of this study showed that using sodium alginate coating at 3% concentration had a significant effect on preventing water loss, color changes and preserving antioxidant properties, phenol and flavonoids compounds of mango fruit during storage. Therefore, alginate coating as a biodegradable compound can be used to maintain the quality during the shelf life of fruits and vegetables.

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Section: Resultssupporting

confidence: 92%

Effectiveness of alginate coating on antioxidant enzymes and biochemical changes during storage of mango fruit

2019

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“…Aloui, Licciardello, Khwaldia, Hamdi, and Restuccia () reported antifungal activity of sodium alginate edible coating against Penicillium digitatum in the culture media and then in inoculated Valencia oranges. In another study, Aloui et al () found the efficacy of sodium alginate edible coating in decreasing fungal decay by P. digitatum in the inoculated grapes. They believed that sodium alginate inhibits gaseous exchanges that can lead to reduction of CO 2 accumulation and oxygen permeability and followed by decline of fungi growth in the coated products.…”

Section: Resultsmentioning

confidence: 96%

Activating sodium alginate‐based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C)

Bazargani‐Gilani

2017

Journal of Food Safety

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This study aimed to examine activating sodium alginate-based edible coating (AL) with resveratrol (RE) as a dietary supplement for increasing the shelf life of rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage. Administered treatments were AL, AL-RE 0.1%, AL-RE 0.2%, and control. Samples were stored at 4 8C for 15 days and analyzed at 3-day intervals. All treatments indicated a significant decrease (p .05) in their total viable counts, psychrotrophic bacteria, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria, and yeasts-molds compared to the control in the storage period. Thiobarbituric acid value and total volatile basic nitrogen were significantly lower in all treatments (p .05) compared to the control. RE improved the alginate effects on increasing the shelf life of the samples. In conclusion, RE can be considered as a replacement to the synthetic antimicrobials and synthetic antioxidants in the rainbow trout fillets with more health benefits. Practical applicationsSince fish fillets are very perishable products, improving preservation techniques for enhancing their shelf-life seems quite necessary. Besides bacterial growth, oxidation reactions can induce the spoilage of fish meat in the storage period. The various synthetic preservatives are generally undesired by consumers because of their adverse effects. Resveratrol, a dietary supplement, can be used as a natural antioxidant and antimicrobial in the rainbow trout fillet with added health benefits. | I NTR OD U CTI ONFor its high levels of moisture, pH, simple nutrients, and poly unsaturated fatty acids, fresh fish meat is more perishable than other kinds of meat (Song, Liu, Shen, You, & Luo, 2011). As a result, spoilage bacteria like psychrotrophic bacteria, mesophilic bacteria, lactic acid bacteria (LAB), Pseudomonas spp., Enterobacteriaceae, and yeasts-molds can grow and replicate fast in a way that they cause the deterioration of fish meat (Volpe et al., 2015). Beside bacterial growth, oxidation reactions can induce the chemical spoilage of fish meat in the storage period. Presence of high content of poly unsaturated fatty acids such as docosa hexaenoic acid and eicosa pentaenoic acid accelerates and raises fish and fish products oxidation rate (Ojagh, Rezaei, Razavi, & Hosseini, 2010). In order to decrease microbial growth and postpone lipid and protein oxidation during storage, one approach is using various synthetic preservatives in food. But, considerable side effects of chemical preservatives including carcinogenicity, mutagenicity, teratogenicity, and economic problems worry both consumers and food producers. Herbal compounds are good replacements for chemical preservatives based on the findings of food researchers. Beneficial health effects and easy availability are their significant benefits (Bazargani-Gilani, Aliakbarlu, & Tajik, 2015;Ojagh et al., 2010;Song et al., 2011); while, organoleptic conversion along with vigorous aroma, application costs, and potential toxicity, allergenicity and other possible ...

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“…Propolis, a hard and resinous natural product derived by bees from plant juices, exhibits antibacterial activity due to its high flavonoid content (Benhanifia et al, 2013;Burdock, 1998;Kujumgiev et al, 1999). Grapefruit seed extract (GSE), a commercial product derived from the seeds and pulp of grapefruit, also has powerful antimicrobial properties (Lim et al, 2010) mainly due to the polyphenolic compounds it contains (Saito et al, 1998;Aloui et al, 2014). However, to our knowledge, no trial using antimicrobial air filters prepared with shiitake, propolis, and GSE natural products has been previously reported.…”

Section: Introductionmentioning

confidence: 99%

Investigation of Antimicrobial Activity of Grapefruit Seed Extract and Its Application to Air Filters with Comparison to Propolis and Shiitake

Han

Kang

Kim

et al. 2015

Aerosol Air Qual. Res.

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Antimicrobial air filters using a new natural product agent, grapefruit seed extract (GSE) have been investigated for application in air purifiers or heating, ventilation, and air-conditioning (HVAC) systems. The disk diffusion method was used to evaluate the antimicrobial activity of GSE, propolis, and shiitake against four bacteria: Staphylococcus aureus, Micrococcus luteus, Psedomonas aeruginosa, and Escherichia coli. The inactivation of S. aureus was then investigated on air filters treated with two natural products, GSE and propolis (selected for comparison to GSE) using two test methods based on different deposition weights.GSE displayed the highest antimicrobial activity against S. aureus, P. aeruginosa, and E. coli of the three natural products tested by the disk diffusion method. Similar inactivation rates of 58-67% for GSE and propolis air filters were observed at a relatively low deposition weight of 94-98 μg/cm 2 using the aerosol deposition method. However, the inactivation rate was considerably superior on the GSE air filter (~98%) compared to the propolis air filter (~75%) at deposition weights of 5000-8000 μg/cm 2 using the film attachment method. The inactivation rate for both GSE and propolis air filters could be expressed as an exponential function [in the form of 1 -exp(-ax b )] of the deposition weight per unit area of the natural product. The superior inactivation performance of the GSE air filter using the film attachment method was probably due to the high wettability of GSE for bacteria cultures, with a contact angle less than 20°. Therefore, GSE air filters will be more effective and economical than propolis air filters due to their high microbial activity and relatively low price.

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Alginate coatings containing grapefruit essential oil or grapefruit seed extract for grapes preservation

Cited by 111 publications

References 34 publications

Effectiveness of alginate coating on antioxidant enzymes and biochemical changes during storage of mango fruit

Effectiveness of alginate coating on antioxidant enzymes and biochemical changes during storage of mango fruit

Activating sodium alginate‐based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C)

Investigation of Antimicrobial Activity of Grapefruit Seed Extract and Its Application to Air Filters with Comparison to Propolis and Shiitake

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