An ecofriendly edible coating using cashew gum polysaccharide and polyvinyl alcohol

Moreira, Bruna Rodrigues; Pereira-Júnior, Marcos A.; Fernandes, Kátia Flávia; Batista, Karla de Aleluia

doi:10.1016/j.fbio.2020.100722

Cited by 60 publications

(30 citation statements)

References 64 publications

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“…Non coated guavas were completely decayed on the 10 th day of storage. Early ripening in non-coated samples leads to cell tissue rupture, which makes fruits more prone to fungal growth (Moreira et al 2020;Nawab et al 2017) reported a similar trend for starch coated tomato fruit.…”

Section: Decay Percentagementioning

confidence: 90%

Efficacy of flaxseed protein-based edible coatings on the quality of whole guava (Psidium guajava) during storage

Sharma

Saini

2021

FSAB

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The objective of this study was to investigate the influence of flaxseed protein isolate coating solutions (FPC1 & FPC2) comprising of flaxseed protein (3% w v-1 and 5% w v-1) enriched with 20% glycerol (on a protein isolate basis), tween-40 (20% w v-1) and 20% guar gum on the quality attributes of guava fruit stored under the controlled conditions of 65% RH and 20℃ temperature. The use of edible coatings notably delayed the spoilage of guava, which was examined by studying the quality parameters associated with the ripening of whole guavas. There was retardation of oxidative browning, polyphenol contents and reduction in ascorbic acid content as compared to control samples. Moreover, coating treatments predominately decrease the total plate counts, reflected in the Colony-forming unit (CFU g-1) and significantly (p < 0.05) decrease the water loss. The non-coated samples of guavas showed a consistent reduction in lightness (L*) values when confronted with coated fruits. Sensory scores for taste, colour, texture, flavour and overall acceptability were higher for all the coated samples than control (non-coated) samples of guavas. Thus, the flaxseed protein isolate-based coatings have shown the potential in protecting the quality attributes of guavas and enhance the shelf life up to 16 days.

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Section: Decay Percentagementioning

confidence: 90%

Efficacy of flaxseed protein-based edible coatings on the quality of whole guava (Psidium guajava) during storage

Sharma

Saini

2021

FSAB

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“…Keeping in view the issues of short shelf-life of fruits, researchers initiated to develop a thin layer of coating to the outer surface of fruits with the use materials which can be eaten during the fruit consumption [ [18] , [19] , [20] , [21] ]. This coating was applied as a barrier of gas exchange and moisture loss from the fruit surface without causing anaerobiosis.…”

Section: Edible Coatings and Its Essential Properties For Preservation Of Fruitsmentioning

confidence: 99%

“…Polysaccharides are insoluble in nonpolar solvents, hydrophilic in nature, semipermeable to carbon dioxide and resistant to oxygen (due to the well-ordered hydrogen bonded network [ 6 , 17 , 32 , 36 ]. Due to their biocompatibility and versatile functionalities various derivatives of polysaccharides (e.g., chitosan, alginate, cellulose, starch and pectin) are extensively employed in development of edible coatings to prolong the shelf-life of various fruits [ 19 , [37] , [38] , [39] , [40] ]. However, due to hydrophilic function of carbohydrates, polysaccharides-based coatings are act as weak water barrier not able to protect the water loss problem of fruit system for long time.…”

Section: Agro-industrial Residues-based Materials In Fabrication Of Edible Coatingsmentioning

confidence: 99%

“… Strawberry Coating was highly efficient to prevent water loss, fungal deterioration and weight loss of strawberries after 5 days of storage at room temperature. [ 19 ] Pectin Pectin and maltodextrin in a ratio of 60:40 with 100 ppm sodium chloride was used for coating Starfruit ( Averrhoa carambola ) Coating delayed in the reduction of fruit firmness with higher values of greenness and yellowness during 14 days of storage at room temperature [ 54 ] Pullulan Pullulan and chitosan in a ratio of 50:50 with pomegranate peel extract was used for coating Green bell pepper Degradation of firmness, physiological loss in weight and sensorial characteristics were significantly delayed in coated green bell pepper during storage period of 18 days at both the room (23 ± 3 °C, RH- 40–45%) and cold (4 ± 3 °C, RH-90-95%) storage conditions as compared to uncoated samples. [ 55 ] Pullulan Pullulan and chitosan with pomegranate peel extract Tomatoes Developed coating improved significant postharvest quality by 9 days as compared to uncoated samples during storage storage at 23 °C and 4 °C.…”

Section: Agro-industrial Residues-based Materials In Fabrication Of Edible Coatingsmentioning

confidence: 99%

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Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Singh

Ghosh

2022

Progress in Organic Coatings

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Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O 2 /CO 2 ) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.

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“…This gum has been used as a substitute for arabic gum, mainly in pharmaceutical applications [ 43 ]. Additionally, the extraction and purification of CG is an ecologically correct process [ 44 ], representing a sustainable alternative for obtaining new materials for agriculture. The CG consists of a mixture of saccharides instead of a long organic chain formed from chemically bonded units, such as galactose (72–73%), glucose (11.0–14.0%), arabinose (4.6–5.0%), rhamnose (3.2–4.0%) and glucuronic acid (4.7–6.3%) [ 42 ].…”

Section: Introductionmentioning

confidence: 99%

Superabsorbent Hydrogels Based to Polyacrylamide/Cashew Tree Gum for the Controlled Release of Water and Plant Nutrients

et al. 2021

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Agricultural production is influenced by the water content in the soil and availability of fertilizers. Thus, superabsorbent hydrogels, based on polyacrylamide, natural cashew tree gum (CG) and potassium hydrogen phosphate (PHP), as fertilizer and water releaser were developed. The structure, morphology, thermal stability and chemical composition of samples of polyacrylamide and cashew tree gum hydrogels with the presence of fertilizer (HCGP) and without fertilizer (HCG) were investigated, using X-ray diffractometry (XRD), Fourier Transformed Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), Thermogravimetric Analysis (TGA/DTG) and Energy Dispersive Spectroscopy (EDS). Swelling/reswelling tests, textural analysis, effect of pH, release of nutrients and kinetics were determined; the ecotoxicity of the hydrogels was investigated by the Artemia salina test. The results showed that PHP incorporation in the hydrogel favored the crosslinking of chains. This increased the thermal stability in HCGP but decreased the hardness and adhesion properties. The HCGP demonstrated good swelling capacity (~15,000 times) and an excellent potential for reuse after fifty-five consecutive cycles. The swelling was favored in an alkaline pH due to the ionization of hydrophilic groups. The sustained release of phosphorus in HCGP was described by the Korsmeyer–Peppas model, and Fickian diffusion is the main fertilizer release mechanism. Finally, the hydrogels do not demonstrate toxicity, and HCGP has potential for application in agriculture.

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An ecofriendly edible coating using cashew gum polysaccharide and polyvinyl alcohol

Cited by 60 publications

References 64 publications

Efficacy of flaxseed protein-based edible coatings on the quality of whole guava (Psidium guajava) during storage

Efficacy of flaxseed protein-based edible coatings on the quality of whole guava (Psidium guajava) during storage

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Superabsorbent Hydrogels Based to Polyacrylamide/Cashew Tree Gum for the Controlled Release of Water and Plant Nutrients

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