Antifungal activity of GRAS salts against Lasiodiplodia theobromae in vitro and as ingredients of hydroxypropyl methylcellulose-lipid composite edible coatings to control Diplodia stem-end rot and maintain postharvest quality of citrus fruit

Guimarães, João Emmanuel Ribeiro; Fuente, Beatriz de la; Pérez-Gago, María B.; Andradas, Cecilia; Carbó, Rosario; Mattiuz, Ben-Hur; Palou, Lluı́s

doi:10.1016/j.ijfoodmicro.2019.04.008

Cited by 45 publications

(47 citation statements)

References 51 publications

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“…However, the antibacterial effect had no relevant link to the presence of probiotics in the edible package. Treatment of coated hake through high hydrostatic pressure (200 MPa for 10 min at 20 • C) proved to be effective in decreasing the spoiling agent, but had no effect on the viability of probiotics [98].…”

Section: Antimicrobial Effects Of Probiotics Incorporated In Epmentioning

confidence: 99%

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

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Dufrechou

et al. 2019

Polymers

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Edible coatings and films represent an alternative packaging system characterized by being more environment-and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.Polymers 2020, 12, 12 2 of 15 are biopolymers, proteins, lipids or composites. Thus, even if they are not consumed with food, they can be more rapidly and easily degraded with respect to plastic materials [5].The main difference between coating and film is in their preparation and application process. Indeed, edible films are usually obtained in parallel to food and then applied to the surface, whereas coatings are directly prepared on food surface [6]. Both coatings and films can entrap live probiotic microorganisms.Due to handling and hygienic limitations, EP can be combined with ecofriendly non-EP [6][7][8].The utilization of films for food preservation dates back to the 12th century in China, where wax was utilized to delay moisture loss from fruits. Sixteen centuries ago, the first edible films made from soymilk were used in Japan for fruits preservation and in order to obtain a shiny surface [9,10]. Due to the narrow variety of materials used to protect fruits and vegetables at that time, no big interest was shown to this type of package. Refrigeration, controlled/modified atmosphere, heat or radiation sterilization, smoking have ever received stronger attention than edible packaging. Of course, food conservation methods have considerably increased and have offered unlimited opportunities to prepare, store and consume any type of food in any season. However, EP can currently be applied to a large variety of food products, with unique, tailored and innovative ways of action than conventional food preservation techniques [1].Among various roles played by EP, physical protection [11] amplification and protection of food properties, carriers of food additives and prolongation of shelf life are the most important ones.EP may be categorized according to the class of their constituent material. Hydrocolloids (polysaccharides and proteins) and lipids are the most used materials. Among these, polysaccharides are the easiest to pu...

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Section: Antimicrobial Effects Of Probiotics Incorporated In Epmentioning

confidence: 99%

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Pop

Dufrechou

et al. 2019

Polymers

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“…The effect of ABC, PBC, PSi, SEP, SMP and SP on radial mycelial growth of C. gloeosporioides was evaluated as previously described by Guimarães et al [26]. In brief, 90-mm plastic Petri dishes with PDA medium were amended, at 40-50 • C, with sterile aqueous solutions of the salts to achieve final concentrations of 0.2%, 1% and 2% (v/v) for ABC, PBC, PSi and SP and of 0.01%, 0.05% and 0.1% (v/v) for the paraben salts.…”

Section: In Vitro Antifungal Activity Of Gras Saltsmentioning

confidence: 99%

“…Formulations were prepared as previously described by Guimarães et al [26]. Briefly, an aqueous solution of HPMC (5%, w/w) was prepared by dispersing the HPMC in hot water at 90 • C and later hydration at 20 • C. Water, BW, glycerol and stearic acid were added to the HPMC solution and heated at 98 • C to melt the lipids.…”

Section: Preparation Of Antifungal Edible Coatingsmentioning

confidence: 99%

“…After this period, fruits were individually coated to assess the curative activity of the coatings. Three hundred microliters of coating material were pipetted onto each fruit and rubbed with gloved hands to simulate the application of coating machinery on roll-conveyors in commercial citrus packinglines [26,37]. Coated fruits were allowed to air-dry at room temperature.…”

Section: In Vivo Anthracnose Control Of Antifungal Coatingsmentioning

confidence: 99%

“…In previous works at the IVIA CTP, we have developed and characterized hydroxypropyl methylcellulose (HPMC)-lipid edible coatings containing GRAS salts with activity against fungal pathogens causing postharvest diseases of plums [18,19] or cherry tomatoes [20,21]. Furthermore, on citrus fruits, this type of coatings has also been effective against green and blue molds [10,[22][23][24][25] and Lasiodiplodia stem-end rot [26]. Antifungal edible coatings have been successfully used to reduce postharvest anthracnose caused by Colletotrichum spp.…”

Section: Introductionmentioning

confidence: 99%

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Edible Coatings Formulated with Antifungal GRAS Salts to Control Citrus Anthracnose Caused by Colletotrichum gloeosporioides and Preserve Postharvest Fruit Quality

et al. 2020

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The in vitro antifungal activity of various generally recognized as safe (GRAS) salts against Colletotrichum gloeosporioides, the causal agent of citrus postharvest anthracnose, was evaluated as mycelial growth reduction on potato dextrose agar (PDA) dishes amended with salt aqueous solutions at different concentrations. The most effective treatments [0.2% ammonium carbonate (AC), 2% potassium sorbate (PS), 0.2% potassium carbonate (PC), 0.1% sodium methylparaben (SMP), 0.1% sodium ethylparaben (SEP), 2% sodium benzoate (SB) and 2% potassium silicate (PSi)] were selected as antifungal ingredients of composite edible coatings formulated with hydroxypropyl methylcellulose (HPMC)-beeswax (BW) matrixes. Stable coatings containing these salts were applied in in vivo curative experiments to “Nadorcott” mandarins and “Valencia” oranges artificially inoculated with C. gloeosporioides and those containing 2% PS, 2% SB and 2% PSi were the most effective to reduce anthracnose severity with respect to control fruit (up to 70% on mandarins). The effect of these selected coatings on the quality of non-inoculated and cold-stored “Valencia” oranges was determined after 28 and 56 days at 5 °C and 90% RH, followed by 7 days of shelf life at 20 °C. None of the coatings significantly reduced weight loss of coated oranges, but they modified their internal atmosphere, increasing the CO2 content. Overall, the coatings did not adversely affect the physicochemical and sensory attributes of the fruit.

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Antifungal Activity of Edible Films and Coatings for Packaging of Fresh Horticultural Produce

Palou,

Pérez-Gago

2024

Methods and Protocols in Food Science

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Antifungal activity of GRAS salts against Lasiodiplodia theobromae in vitro and as ingredients of hydroxypropyl methylcellulose-lipid composite edible coatings to control Diplodia stem-end rot and maintain postharvest quality of citrus fruit

Abstract: Antifungal activity of GRAS salts against Lasiodiplodia theobromae in vitro and as ingredients of hydroxypropyl methylcellulose-lipid composite edible coatings to control Diplodia stem-end rot and maintain postharvest quality of citrus fruit.

Cited by 45 publications

References 51 publications

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Edible Coatings Formulated with Antifungal GRAS Salts to Control Citrus Anthracnose Caused by Colletotrichum gloeosporioides and Preserve Postharvest Fruit Quality

Antifungal Activity of Edible Films and Coatings for Packaging of Fresh Horticultural Produce

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