Cellulose Nanocrystal Reinforced Chitosan Coatings for Improving the Storability of Postharvest Pears Under Both Ambient and Cold Storages

Abstract

Cellulose nanocrystal (CNC, 0%, 5%, and 10% w/w, in chitosan, dry basis) reinforced 2% chitosan aqueous coatings were evaluated for delaying the ripening and quality deterioration of postharvest green D'Anjou (Pyrus communis L.) and Bartlett (Pyrus communis L.) pears during 3 wk of ambient storage (20 ± 2 °C and 30 ± 2% RH) or 5 mo of cold storage (-1.1 °C and 90% RH), respectively. Ethylene and CO production, color, firmness, and internal fruit quality were monitored during both storage conditions. Moisture and gas barrier, antibacterial activity, and surface morphology of the derived films were also evaluated to investigate the mechanisms of delayed fruit ripening and quality deterioration. In the ambient storage study, the 5% CNC reinforced chitosan coating significantly (P < 0.05) delayed green chlorophyll degradation of pear peels, prevented internal browning, reduced senescence scalding, and improved retained fruit firmness. During cold storage, the 5% CNC reinforced chitosan coating showed a competitive effect on delaying fruit postharvest quality deterioration compared to a commercial product (Semperfresh™, Pace International, Wapato, Wash., U.S.A.). The 5% CNC coating strongly adhered to the pear surface, provided a superior gas barrier and a more homogenous matrix in comparison with the other coatings tested. Hence, it was effective in delaying ripening and improving the storability of postharvest pears during both ambient and cold storage.

Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation

“…Nanocrystals modify the mechanical and barrier properties, due to their high crystallinity and negatively-charged structure, that allows greater affinity with the food surface. The incorporation of these nanosystems is also carried out in polymeric matrices (protein and polysaccharides), which can be functionalized with different EOs and/or plant extracts [ 115 ]. Table 5 summarizes the applications of these nanosystems in food preservation when employed as edible coatings.…”

A review of cellulose nanomaterials incorporated fruit coatings with improved barrier property and stability: Principles and applications

“…Among them, CNFs were used as film forming matrix and carrier of S‐nitroso‐ N ‐acetyl‐D‐penicillamine showing improved antibacterial properties against Enterococcus faecalism , Staphylococcus aureus , and Listeria monocytogenes (Sundaram et al, ). CNF‐chitosan composite film demonstrated reduced water solubility and enhanced antibacterial activity, a promising packaging film for ground beef patties (Deng et al, ). CNCs were used as Pickering emulsifier for incorporating olive oil to improve the water vapor permeability and tensile properties of chitosan film (Pereda et al, ).…”

La nanotecnologia y su aplicación en alimentos

“…Un resultado similar observaron Zimoch-Korzycka y Jarmoluck (2015) y Dehnad et al (2014) al utilizar recubrimientos de quitosano en carnes o formar un nanocompuesto con celulosa. Al aplicar quitosano junto a nanocristales de celulosa a peras (Pyrus communis L.) enteras se detectó retardo en la maduración y la aparición de los síntomas del deterioro post-cosecha (Deng et al, 2017). Por otra parte, Kim et al (2014) aplicaron recubrimientos de cera de carnauba/aceite de lemongrass nanoemulsionado en uvas (Vitis labruscana Bailey) y observaron inhibición de patógenos, además de evitar pérdida de la calidad.…”