Application of chlorine dioxide microcapsule sustained-release antibacterial films for preservation of mangos

Zhang, Baodong; Huang, Chongxing; Zhang, Linyun; Wang, Jian; Huang, Xingqiang; Zhao, Yuan; Liu, Ying; Li, Cuicui

doi:10.1007/s13197-019-03636-6

Cited by 43 publications

(28 citation statements)

References 24 publications

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“…On the 14th day, b* value of uncoated papayas reached 58.1. However, the b* value of coated papayas was lower and increased slower, as previously reported by others working with other fruits such as mango [39]. Papayas coated with two, four or six layers showed b* values of 44.1, 37.6 and 42.6, respectively, all of which were lower than that of the single-layer coating (P < 0.05).…”

Section: Colorsupporting

confidence: 79%

Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas

2019

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In this work, some multilayer coatings (two-layer, four-layer or six-layer) based on pullulan and chitosan for protecting papayas were prepared by the layer-by-layer technique. The papayas were coated by immersion and stored at 25 °C, 50% relative humidity or up to 14 days. Uncoated and monolayer-coated papayas were used as controls. The pullulan/chitosan coatings decreased the papaya weight loss, softening, color change (b*, ΔE), and pH, retarded the fall of titratable acidity and vitamin C, and maintained respiratory rate and soluble solid contents. Sensory quality evaluation demonstrated that pullulan/chitosan coatings effectively preserved papaya flavor and overall acceptance. In general, the four-layer coatings provided the best fruit preservation. In conclusion, multilayer pullulan/chitosan coatings are efficient in maintaining the post-harvest quality and prolonging the shelf life of fresh papaya.

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Section: Colorsupporting

confidence: 79%

Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas

2019

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“…Antimicrobial film-forming materials are developed by incorporating the antimicrobial agents into a polymer matrix which allows their release onto the food surface to interact with the microflora. Zhang et al [ 72 ] investigated the effect of a custom-made antimicrobial film by applying a coating containing sustained-release chlorine dioxide microcapsules on fresh mangos. According to a study reported by Ghaouth et al [ 73 ], chitosan-coated tomatoes were adequately protected from Penicillium spp., Aspergillus spp., Rhizopus stolonifer , and Botrytis cinerea .…”

Section: Protection Of Fruits and Vegetables By Appropriate Packaging Methodsmentioning

confidence: 99%

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Giannakourou

Tsironi

2021

Foods

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Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.

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“…Using the direct weighing method described by Zhang et al [31], the samples were weighed using an electronic balance (PL601-L; METTLER TOLEDO Instrument Co., Ltd., Zurich, Switzerland) before being coated. Before each sampling, the samples were weighed.…”

Section: Methodsmentioning

confidence: 99%

Effect of Chitosan- and Alginate-Based Coatings Enriched with Cinnamon Essential Oil Microcapsules to Improve the Postharvest Quality of Mangoes

et al. 2019

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During this study, fresh mangoes were packed into multilayer coatings made from chitosan containing cinnamon essential oil microcapsules and alginate solutions that were alternately deposited on the mango surfaces by electrostatic interaction. We then compared the physical and chemical indexes to examine the changes in the mangoes during 14 d of storage. The results showed that the microcapsules prepared in the experiment were of uniform size, with the sustained release of essential oil exceeding 168 h. Compared with uncoated mangoes, the mangoes coated with the coatings could effectively inhibit the decrease of the titratable acid, soluble solids, and vitamin C contents; slow down the increase of the weight loss and pH; delay the appearance of mango respiration peaks; and preserve the firmness at storage conditions of 25 °C and 50% RH. Our findings revealed that mangoes without treatment showed losses in their edible and commercial value after 14 days in storage, and the mangoes coated with five layers still retained food and commercial value. Cross-sectional scanning electron microscopy images of the coatings showed that they had distinct layers and were of good uniformity and tight binding, and they also had good adhesion to the mango surface. These findings provide important insights into the use of coatings for the packaging of fruits during storage, which is essential for promoting the application of coatings for packaging preservation without big cost and expensive equipment.

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Application of chlorine dioxide microcapsule sustained-release antibacterial films for preservation of mangos

Cited by 43 publications

References 24 publications

Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas

Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Effect of Chitosan- and Alginate-Based Coatings Enriched with Cinnamon Essential Oil Microcapsules to Improve the Postharvest Quality of Mangoes

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