Application of chitosan as edible coating to enhance storability and fruit quality of Kiwifruit: A Review

Kumarihami, H. M. Prathibhani C.; Kim, Yun-Hee; Kwack, Yong-Bum; Kim, Joonyup; Kim, Jin Gook

doi:10.1016/j.scienta.2021.110647

Cited by 44 publications

(23 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The minor variations in concentrations are due to the changes in internal and external factors related to the growth environment, harvest season, and extraction process used. Wang et al (2020) [ 25 ] found that β-phellandrene, α-curcumene, and α-zingiberene in the GEO were concentrationof 2.56%, 12.04%, and 35.65%, respectively [ 37 ]. α-Zingiberene has also been identified by Teerarak & Laosinwattana (2019) [ 38 ] as one of the most abundant components of this oil.…”

Section: Resultsmentioning

confidence: 99%

Ginger Essential Oil as an Active Addition to Composite Chitosan Films: Development and Characterization

Al-Hilifi

Al-Ali

Petkoska

2022

Gels

View full text Add to dashboard Cite

The recent interest in food biopackaging is showing an increasing trend, especially in the development of antimicrobial coatings and films. The focus of this study is to assess the potential application of ginger (Zingiber officinale) essential oil (GEO) to polysaccharide films based on chitosan (CHf) and their utilization as an active edible packaging. The films were characterized by different instrumental techniques, and data indicated significant differences (p < 0.05) in the chemical composition of the samples. Forty-seven active compounds from ginger rhizomes were identified in the examined essential oil by gas chromatography mass spectrometer (GC-MS). Fourier transforms infrared spectra (FT-IR) confirmed an interaction between the hydroxyl groups of the phenolic compounds of the essential oil and the amine groups of the bioactive matrix, as shown by the peaks at wavenumbers 1639 cm−1 and 1558 cm−1. X-ray diffraction data suggested a lower crystallinity in the CHf due to the addition of GEO. Differential scanning calorimetric (DSC) analysis revealed that the CHf possessed high thermal stability, especially when different concentrations of GEO were added. The bioactive CHf showed distinct activity against both Gram-positive and Gram-negative bacteria, such as Staphylococcus aureus, Bacillus subtilis, Streptococcus sp., Escherichia coli, Salmonella sp., and Pseudomonas aeruginosa, thus improving the antimicrobial activity to these films. The results provide a comprehensive insight into the importance of films with incorporated EOs as novel types of active food packaging. Antimicrobial food packaging is one of the most promising kinds of active packaging, and acts to reduce, inhibit, or retard any microorganism growth that could contaminate packaged food items.

show abstract

Section: Resultsmentioning

confidence: 99%

Ginger Essential Oil as an Active Addition to Composite Chitosan Films: Development and Characterization

Al-Hilifi

Al-Ali

Petkoska

2022

Gels

View full text Add to dashboard Cite

show abstract

“…The primary reason for the decrease is that there is no external nutritional supplement for the fruits after picking, and the organic acid in the fruits are consumed as respiratory substrates. High titratable acid content in fruit indicates good freshness [ 27 , 28 ]. Therefore, titratable acid content and pH value of kumquat preserved for 12 days were measured to explore the preservation effect.…”

Section: Resultsmentioning

confidence: 99%

Advanced Coatings with Antioxidant and Antibacterial Activity for Kumquat Preservation

Wang

et al. 2022

Foods

View full text Add to dashboard Cite

An active coating is one of the best ways to maintain the good quality and sensory properties of fruits. A new active coating was prepared by incorporating curcumin and phloretin into the konjac glucomannan matrix (KGM-Cur-Phl). The fourier infrared spectroscopy, rheology and differential scanning calorimetry confirmed the successful fabrication of this coating. This coating showed excellent antioxidant activity revealed by the 95.03% of ABTS radicals scavenging ratio and 99.67% of DPPH radicals scavenging ratio. The result of bacteria growth curves showed that it could effectively inhibit the growth of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Salmonella typhimurium. The results of firmness, titratable acid and pH showed that it effectively prolonged the shelf life of kumquat. A novel konjac glucomannan-based active coating was provided.

show abstract

“…Chitosan is used as a natural preservative for edible coating manufacturing because of its strong antimicrobial properties against several foodborne microorganisms [ 3 ]. Many studies have reported that chitosan-added edible coatings can extend the shelf-life of fresh fruits and vegetables [ 20 , 21 ]. Additionally, chitosan-added edible coatings can be applied to fresh poultry, meat, and fish products.…”

Section: Introductionmentioning

confidence: 99%

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Shin

Kim

Yune

et al. 2022

Foods

View full text Add to dashboard Cite

Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner–Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage.

show abstract

Application of chitosan as edible coating to enhance storability and fruit quality of Kiwifruit: A Review

Cited by 44 publications

References 36 publications

Ginger Essential Oil as an Active Addition to Composite Chitosan Films: Development and Characterization

Ginger Essential Oil as an Active Addition to Composite Chitosan Films: Development and Characterization

Advanced Coatings with Antioxidant and Antibacterial Activity for Kumquat Preservation

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Contact Info

Product

Resources

About