Calcium application via hydrocooling and edible coating for the conservation and quality of cashew apples

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

“…A large number of recent articles have highlighted the advantages of using pectin over conventional polymers. Therefore, pectin is increasingly important for a multitude of food packaging applications, such as a thickening and gelling agent, colloidal stabilizer, texturizer, and emulsifier [16][17][18], a coating on fresh and cut fruits or vegetables [19][20][21] and as micro and nano-encapsulating agent for the controlled release of active principles with different functionalities [22]. Rodsamran et al [16] reported that bioactive pectin films can retard soybean oil oxidation during 30 days of storage.…”

Impact of Bacterial Cellulose Nanocrystals-Gelatin/Cinnamon Essential Oil Emulsion Coatings on the Quality Attributes of ‘Red Delicious’ Apples

“…At the same time, it can be noted that water loss can play a pivotal role in the decrease of ascorbic acid due to a more intense oxidation process [5,43]. Accordingly, it is plausible that the coatings reduced O 2 diffusion, decreasing the oxidation of vitamin C, which finally led to slower fruit ripening and senescence [18]. This hypothesis is further strengthened by the results of Azeredo et al [33] obtained on acerola fruit protected with CNC-reinforced alginate coatings, in which the authors proved the effectiveness of CNC as an O 2 barrier with a reduction of the ascorbic acid oxidation rate.…”

“…To this end, several studies have been recently carried out to test a range of coating formulations, with the latter being successfully demonstrated to boost the postharvest shelf life and quality of apples. For example, starch-gellan coatings with thyme essential oil were deposited on 'Golden Delicious' apples [15]; wheat straw arabinoxylan and β-glucan stearic acid ester coatings were evaluated on 'Rich Red' apples [16], and 'Royal Delicious' apples [17]; corn-starch-based coatings with and without calcium were tested on 'Cashew' apples [18]; polyvinyl alcohol coating incorporating carvacrol was tested on 'Golden Delicious' apples [14]; fenugreek and flaxseed coatings with corn oil were also evaluated on apples [19]. Other coatings used on apples have been chitosan with banana peel extract [20]; starch-based coating on 'Gropps pink' apples [21]; chitosan coating combined with ethanolic extract of licorice [22]; tragacanth gum coating containing aloe vera on 'Red/Golden Delicious' apples [23]; nanochitosan coating on 'Golab Kohanz' apples [4]; and chitosan coating mixed with olive leaf and pomace extracts [24].…”

Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging

“…At the same time, the role of the coatings permeable to O 2 and CO 2 is to control the moisture transfer and to reduce surface abrasion [19]. Studies have shown that coated fruits have minimal weight loss [19,20], decreased respiration rate [21], decreased enzyme activity, maintaining visual quality [22], which resulted in a remarkable extension of shelf-life [19,20,22].…”