Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots

Costa, Cristina; Conte, Amalia; Buonocore, Giovanna G.; Lavorgna, Marino; Nobile, Matteo Alessandro Del

doi:10.1016/j.foodres.2012.03.001

Cited by 110 publications

(47 citation statements)

References 33 publications

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“…Montmorillonite belongs to the very soft phyllosilicate group of minerals and has intercalation, swelling, and ion exchange properties [62]. The results of the study showed a significant extension of the shelf life of the RTE vegetables [63].…”

Section: Metal or Metal Oxide Nano-additivesmentioning

confidence: 89%

“…Significant extension of the shelf life due to microbial loads 3 log CFU/g below control samples [63] Suspension culture medium Chitosan-zinc oxide nanocomposites on chitosan coated PE films Improvement of the water affinity of the packaging material, totally inhibition of pathogens growth [49] Fresh papayas Sachets with incorporated essential oils of oregano, cinnamon, and lemongrass…”

Section: Discussionmentioning

confidence: 99%

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Packaging Concepts for Ready-to-Eat Food: Recent Progress

Silberbauer

Schmid

2017

J Package Technol Res

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During recent years the market for convenience foods has grown rapidly. More and more consumers prefer ready-to-eat (RTE) products because of their advantageous minimal input of time and effort. The increasing awareness of health means there is a need for nutritious, high quality ready meals. Due to technological developments, the packaging industry is continuously coming up with innovative packaging. This is being driven by ecological challenges, policy, and consumer demands. However, only a few studies have hitherto been published on innovative packaging concepts for RTE food. The purpose of this review is to evaluate the status quo and recent progress in this area. It is important to understand the crucial factors for food packaging for RTE food, namely food safety and quality. Packaging concepts have focused on preventing microbial growth, so protecting consumers from food-borne diseases. Bio-based packaging materials such as polylactic acid and chitosan have limited mechanical properties. The use of nanomaterials or natural essential oils to replace synthetic additives could alleviate this. The combination with modified atmosphere packaging showed improvements and prolongation of the shelf life.

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Section: Metal or Metal Oxide Nano-additivesmentioning

confidence: 89%

Section: Discussionmentioning

confidence: 99%

Packaging Concepts for Ready-to-Eat Food: Recent Progress

Silberbauer

Schmid

2017

J Package Technol Res

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“…Costa et al [10] reported a significant shelf life prolongation of fresh fruit salad obtained with a new packaging system incorporating Ag-MMT as active compounds. The same authors also reported a significant shelf life prolongation of fresh-cut carrots treated with Ag-MMT [11]. Incoronato et al [12] applied AgNPs to Fiordilatte cheese, thus demonstrating a significant enhancement of the fresh dairy product quality stored in the active packaging.…”

Section: Introductionmentioning

confidence: 90%

A New Example of Nanotechnology Applied to Minimally Processed Fruit: The Case of Fresh-Cut Melon

Aless¹,

Danza²,

Conte³

et al. 2015

J Food Process Technol

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“…Although nanoparticles have been successfully incorporated to edible coating such as chitosan, alginate, carrageenan and gellan to improve mechanical and barrier properties, few works can been found about the use of edible coatings containing nanoparticles for fresh-cut fruits and vegetables (Chaudhry and Castle, 2011;Chen and Yada, 2011;Costa et al, 2012). Costa et al (2012) studied the effects of an active alginate based-coating loaded with silver-montmorillonite (Ag-MMT) on the shelf life and microbiological quality of fresh-cut carrots.…”

Section: Edible Coatings For Fresh-cut Fruits and Vegetablesmentioning

confidence: 99%

“…Costa et al (2012) studied the effects of an active alginate based-coating loaded with silver-montmorillonite (Ag-MMT) on the shelf life and microbiological quality of fresh-cut carrots. Enterobacteriaceae spp.…”

Section: Edible Coatings For Fresh-cut Fruits and Vegetablesmentioning

confidence: 99%

Effect of Soy Protein-Based Edible Coatings With Antioxidant Activity and Modified Atmosphere Packaging on the Quality of Fresh-Cut Produces

Ghidelli¹

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Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots

Cited by 110 publications

References 33 publications

Packaging Concepts for Ready-to-Eat Food: Recent Progress

Packaging Concepts for Ready-to-Eat Food: Recent Progress

A New Example of Nanotechnology Applied to Minimally Processed Fruit: The Case of Fresh-Cut Melon

Effect of Soy Protein-Based Edible Coatings With Antioxidant Activity and Modified Atmosphere Packaging on the Quality of Fresh-Cut Produces

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