Biopolymers Used as Edible Coating to Limit Water Transfer, Colour Degradation and Aroma Compound 2-Pentanone Lost in Mexican Fruits

Quezada-Gallo, Jesùs Alberto; Gramin, A.; Pattyn, C.; Amaro, Moegiratul; Debeaufort, Frédéric; Voilley, Andrée

doi:10.17660/actahortic.2005.682.228

Cited by 14 publications

(5 citation statements)

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“…However, two off-flavor compounds, ethanol and acetaldehyde, were also significantly higher in the mango fruit coated with Natural Seal . Application of various types of biopolymers as edible coatings on guava and apricot fruits showed that dextran and carboxymethylcellulose were more effective than polyethylene in retaining water and aroma compound (2-pentanone) of the fruit . Similarly, starch- and pectin-based coatings were also reported to improve the shelf life and aroma of Mexican guava .…”

Section: Introductionmentioning

confidence: 97%

Edible Coatings Influence Fruit Ripening, Quality, and Aroma Biosynthesis in Mango Fruit

Dang

Singh

Swinny

2008

J. Agric. Food Chem.

143

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The effects of different edible coatings on mango fruit ripening and ripe fruit quality parameters including color, firmness, soluble solids concentrations, total acidity, ascorbic acid, total carotenoids, fatty acids, and aroma volatiles were investigated. Hard mature green mango (Mangifera indica L. cv. Kensigton Pride) fruits were coated with aqueous mango carnauba (1:1 v/v), Semperfresh (0.6%), Aloe vera gel (1:1, v/v), or A. vera gel (100%). Untreated fruit served as the control. Following the coating, fruits were allowed to dry at room temperature and packed in soft-board trays to ripen at 21+/-1 degrees C and 55.2+/-11.1% relative humidity until the eating soft stage. Mango carnauba was effective in retarding fruit ripening, retaining fruit firmness, and improving fruit quality attributes including levels of fatty acids and aroma volatiles. Semperfresh and A. vera gel (1:1 or 100%) slightly delayed fruit ripening but reduced fruit aroma volatile development. A. vera gel coating did not exceed the commercial mango carnauba and Semperfresh in retarding fruit ripening and improving aroma volatile biosynthesis.

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Section: Introductionmentioning

confidence: 97%

Edible Coatings Influence Fruit Ripening, Quality, and Aroma Biosynthesis in Mango Fruit

Dang

Singh

Swinny

2008

J. Agric. Food Chem.

143

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“…The oldest applications known were used in China since the 12th and 13th centuries to delay the dehydration of citrus. 3 Edible films are obtained from hydrocolloids (protein, polysaccharides), which provide film cohesion, mechanical properties, and impermeability of aroma compounds and lipids 4 but have low water barrier properties, 2 often used for flavor encapsulation or for medicine tablets, and/or lipids, which have poor mechanical properties but greatly reduce water transfer. These films can be used to limit the superficial dehydration of humid and/or frozen food products and to reduce the moisture transfer between components of a multidomain food product.…”

Section: Introductionmentioning

confidence: 99%

Protection of Active Aroma Compound against Moisture and Oxygen by Encapsulation in Biopolymeric Emulsion-Based Edible Films

et al. 2008

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Edible films made of iota-carrageenans display interesting advantages: good mechanical properties, stabilization of emulsions, and reduction of oxygen transfers. Moreover, the addition of lipids to iota-carrageenan-based films to form emulsified films decreases the transfer of water vapor and can be considered to encapsulate active molecules as flavors. The aim of this study was to better understand the influence of the composition and the structure of the carrageenan-based film matrices on its barrier properties and thus on its capacity to encapsulate and to protect active substances encapsulated. Granulometry, differential scanning calorimetry, and Fourier transform infrared spectroscopy characterizations of films with or without flavor and/or fat showed that the flavor compound modifies the film structure because of interactions with the iota-carrageenan chains. The study of the water vapor permeability (WVP), realized at 25 and 35 degrees C and for three relative humidity differentials (30-100%, 30-84%, 30-75%), showed that the flavor compound increases significantly the WVP, especially for the weaker gradients, but has no effect on the oxygen permeability. This study brings new understanding of the role of carrageenan as a film matrix and on its capacity to protect encapsulated flavors.

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“…In recent studies, coating PVF sponges with low‐molecular‐weight Dextran (10 kDa, 2g/dL), effectively initiated osteogenesis . Although it is reported that Dextran‐coating showed high wettability, it has very little or no change in its water‐holding capability, and Dextran‐coated PVF sponges still do not retain the culture medium internally. In this study, the Dextran‐coated PVF sponges with 1300% water retention rate showed significant high value of data in all evaluations.…”

Section: Discussionmentioning

confidence: 99%

“…In recent studies, the Dextran‐coating on the surface of the PVF sponge was improved to increase adhesion and proliferation of rat bone marrow stem cells (BMCs) . However, the Dextran‐coating had little influence on the water‐holding capability of the PVF sponge . It is important to retain culture medium inside of the PVF sponge for homogenously distributed cell adhesion and proliferation.…”

Section: Introductionmentioning

confidence: 99%

Effects of water-holding capability of the PVF sponge on the adhesion and differentiation of rat bone marrow stem cell culture

Togami

Sei

Okada

et al. 2013

J. Biomed. Mater. Res.

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The aim of the study is to estimate the effects of the water-holding capability of the polyvinyl formal (PVF) sponges on osteogenic response in vitro experiments. The rat bone marrow stem cells (BMCs) were seeded and cultured for up to 4 weeks under static conditions in osteogenic media to evaluate the adhesion, proliferation, differentiation, and mineralization on the Dextran-coated PVF sponges with or without water-holding capability. The BMCs seeded onto the PVF sponges with water-holding capability showed more significant increases in DNA content, alkaline phosphatase (ALP) activity, osteocalcin content, and calcium deposition than those without water-holding capability. These results suggest that the Dextran-coated PVF sponges with high water-holding capability would have potential uses as both a new scaffold to bone tissue engineering and as a new biomaterial.

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Biopolymers Used as Edible Coating to Limit Water Transfer, Colour Degradation and Aroma Compound 2-Pentanone Lost in Mexican Fruits

Cited by 14 publications

References 0 publications

Edible Coatings Influence Fruit Ripening, Quality, and Aroma Biosynthesis in Mango Fruit

Edible Coatings Influence Fruit Ripening, Quality, and Aroma Biosynthesis in Mango Fruit

Protection of Active Aroma Compound against Moisture and Oxygen by Encapsulation in Biopolymeric Emulsion-Based Edible Films

Effects of water-holding capability of the PVF sponge on the adhesion and differentiation of rat bone marrow stem cell culture

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