Antifungal Hydroxypropyl Methylcellulose (HPMC)-Lipid Composite Edible Coatings and Modified Atmosphere Packaging (MAP) to Reduce Postharvest Decay and Improve Storability of ‘Mollar De Elche’ Pomegranates

Millo, Bruno Di; Martínez-Blay, Victoria; Pérez-Gago, María B.; Argente-Sanchis, Maricruz; Grimal, Amparo; Baraldi, Elena; Palou, Lluı́s

doi:10.3390/coatings11030308

Cited by 12 publications

(2 citation statements)

References 60 publications

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“…The barrier properties of the film samples (oxygen permeability and water vapor permeability) are presented in Table 2. According to the results in Table 2, both types of films (CH-CNC-CD and HPMC-CNC-CD), before incorporating AgNPs, showed quite good levels of oxygen permeability (OP) and water vapor permeability (WVP) values, despite the tendency of CH and HPMC composite films to increase the relative humidity and form crosslinks with water [50,[56][57][58]. Also, HPMC-CNC-CD films showed lower (p < 0.05) OP and WVP values compared to those of CH-CNC-CD.…”

Section: Barrier Propertiesmentioning

confidence: 99%

Addition of Silver Nanoparticles to Composite Edible Films and Coatings to Enhance Their Antimicrobial Activity and Application to Cherry Preservation

Bizymis,

Kalantzi,

Mamma

et al. 2023

Foods

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The aim of this study was to examine the potential enhancement of the antimicrobial activity of edible films, composed of (i) chitosan (CH), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5%) and (ii) hydroxypropyl methylcellulose (HPMC), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5%), with silver nanoparticle (AgNP) incorporationat levels 5, 10 and 15% v/v. According to the results, the AgNP addition led to very high antimicrobial activity of both films, reducing by more than 96% the microbial growth of the Gram-negative bacterium Escherichia coli (E. coli) in all cases. On the other hand, by adding AgNPs to films, their thickness as well as oxygen and water vapor permeability decreased, while their transparency increased. Furthermore, the contribution of these specific edible films to preserve cherries under cold storage was investigated. All edible coatings resulted in an improvement of the fruit properties under consideration, and especially the color difference, hardness and total microbial load.

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Section: Barrier Propertiesmentioning

confidence: 99%

Addition of Silver Nanoparticles to Composite Edible Films and Coatings to Enhance Their Antimicrobial Activity and Application to Cherry Preservation

Bizymis,

Kalantzi,

Mamma

et al. 2023

Foods

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show abstract

“…Furthermore, they are inexpensive, easy to apply, and they exhibit a wide range of antimicrobial activity [ 11 ]. Due to these advantages, in recent years, the potential of GRAS salts such as some benzoates, carbonates, parabens, and sorbates, among others, to control several postharvest diseases has been tested on a variety of fresh fruits, either as aqueous solutions or as ingredients of edible coatings [ 12 , 13 , 14 , 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits

Martínez-Blay

Taberner

Pérez-Gago

et al. 2021

Foods

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The sulfur-containing salts, classified as food additives, sodium metabisulfite (SMBS), potassium metabisulfite (PMBS), aluminum sulfate (AlS), and aluminum potassium sulfate (AlPS), were evaluated for their activity against Monilinia fructicola, Rhizopus stolonifer, and Geotrichum candidum, the most economically important fungal pathogens causing postharvest disease of stone fruit. In in vitro tests with potato dextrose agar (PDA) Petri dishes amended with different concentrations of the salts (0, 10, 20, 30, 50, and 100 mM), SMBS and PMBS at all concentrations, AlS above 20 mM, and AlPS above 30 mM, completely inhibited the mycelial growth of the three fungi after incubation at 25 °C for up to 10 days. In in vivo primary screenings with artificially inoculated nectarines, aqueous solutions of the four salts reduced the incidence and severity of brown rot (BR) at concentrations of 10 and 50 mM, whereas only AlS and AlPS reduced Rhizopus rot (RR), and none of the salts was effective against sour rot (SR). Solutions at 100 mM were phytotoxic and injured the fruit peel. In small-scale trials, 1 min dip treatments at 20 °C in SMBS or PMBS at 10 mM significantly reduced the incidence and severity of BR after incubation at 20 °C for up to 8 days. Conversely, dips in AlS and AlPS reduced neither BR nor RR. Results highlight the potential of SMBS and PMBS as new nonpolluting tools for the integrated control of BR, but not RR and SR, on stone fruit.

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Contribution of Hydroxypropyl Methylcellulose to the Composite Edible Films and Coatings Properties

Bizymis

Giannou

Tzia

2023

Food Bioprocess Technol

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Antifungal Hydroxypropyl Methylcellulose (HPMC)-Lipid Composite Edible Coatings and Modified Atmosphere Packaging (MAP) to Reduce Postharvest Decay and Improve Storability of ‘Mollar De Elche’ Pomegranates

Cited by 12 publications

References 60 publications

Addition of Silver Nanoparticles to Composite Edible Films and Coatings to Enhance Their Antimicrobial Activity and Application to Cherry Preservation

Addition of Silver Nanoparticles to Composite Edible Films and Coatings to Enhance Their Antimicrobial Activity and Application to Cherry Preservation

Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits

Contribution of Hydroxypropyl Methylcellulose to the Composite Edible Films and Coatings Properties

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