Characterization of Aloe vera-chitosan composite films and their use for reducing the disease caused by fungi in papaya Maradol

Monzón-Ortega, Keila; Salvador-Figueroa, Miguel; Gálvez-López, Didiana; Rosas-Quijano, Raymundo; Ovando-Medina, Isidro; Vázquez-Ovando, Alfredo

doi:10.1007/s13197-018-3397-2

Cited by 24 publications

(12 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Incorporation of Aloe vera in combination with chitosan has been reportedly used in the literature to improve the functional properties of biodegradable coatings [9]. Combination of chitosan and Aloe vera has been used to enhance the shelf life and disease control in cucumber [13], blueberries [14], strawberries [15], papaya [16], fresh-cut kiwifruit slices [17], fresh-cut red bell pepper [18] and several other applications.…”

Section: Introductionmentioning

confidence: 99%

Improvement of the Performance of Chitosan—Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit

Amin

Khan

et al. 2021

Foods

View full text Add to dashboard Cite

The effect of the application of chitosan–Aloe vera coatings emulsified with beeswax (0, 0.5, 1, 1.5 and 2%) during storage of Mangifera indica L. (cv Anwar Ratol) was investigated. Particle size of emulsions was reduced significantly with an increase in beeswax concentration. Water vapor permeability of the coatings was reduced by 43.7% with an increase in concentration of beeswax to 2%. The coated mangoes (at all concentrations of beeswax) exhibited reduced weight loss, delayed firmness loss, minimized pH change, maintained the total soluble solid contents, and retained free radical scavenging activity and total phenolic contents when stored at 18 °C and 75 ± 5% R.H. The best results were produced with a formulation containing 2.0% beeswax. Antimicrobial properties of chitosan and Aloe vera coatings were also improved with an increase in beeswax concentration and remarkably reduced the disease incidence in mangoes. In conclusion, beeswax-emulsified chitosan–Aloe vera coatings can be effectively used to increase the shelf life and marketable period of mangoes.

show abstract

Section: Introductionmentioning

confidence: 99%

Improvement of the Performance of Chitosan—Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit

Amin

Khan

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…They were washed in water and disinfected by immersion in a 1% (v/v) solution of sodium hypochlorite for 15 min. A. vera gel was obtained according to a previously reported method [19]. The parenchyma was separated from the cortex and homogenized in a blender at low speed for 5 min.…”

Section: Aloe Vera Gelmentioning

confidence: 99%

“…The 16 resulting formulations are shown in Table 1. The film solutions were elaborated following the procedures described by Monzón-Ortega et al [19]. First, chitosan was dissolved in sterile water containing 1.5% lactic acid (v/v) by magnetic stirring.…”

Section: Cell Viability In Chitosan-aloe Vera Filmsmentioning

confidence: 99%

Films of Chitosan and Aloe vera for Maintaining the Viability and Antifungal Activity of Lactobacillus paracasei TEP6

et al. 2020

Self Cite

View full text Add to dashboard Cite

The present study aimed to evaluate the effect of Aloe vera addition on the viability and antifungal activity of TEP6 (Lactobacillus paracasei) bacteria immobilized on chitosan films for 28 days. Different chitosan and A. vera proportions and carbon sources at several pH values were tested as formulations for supporting the microorganism. Bacterial viability was maintained in freshly made films, with values of 10.4, 10.8 and 10.9 log CFU·g−1 for the formulations containing 70% (T11), 100% (T8) and 100% (T16) of A. vera, respectively. The same formulations (T8, T11 and T16) maintained bacterial viability for 14 days of film storage with a loss to values of 9.5 log CFU·g−1. By applying a quarter fraction 25–2 experimental design with an array of five factors, the factors with the greatest influence on viability and antifungal activity were determined. The optimal conditions for viability were the formulation with 100% A. vera, pH 4.5 and 0.1 M glucose. The antifungal activity of fresh films was influenced by the formulation with 10 g·L−1 glycerol and 100% A. vera, showing a 60% inhibition of fungal (Colletotrichum gloeosporioides) growth. The films developed in this study may have the potential to be used as coatings on vegetal products susceptible to attack by Colletotrichum gloesporioides.

show abstract

“…Conversely, if the WVTR value gets lower then the ability of edible film in order to resist water evaporation will be lower. In addition it's related to the high water content of Aloe vera 98.6 % (Monzon-Ortega et al, 2018). Glycerol also contributed, due to has hydrophilic which add polar properties in the film that increase intermolecular distance.…”

Section: Wvtr Of Edible Filmmentioning

confidence: 99%

The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

Siskawardani

Warkoyo

Siwi

2020

Food Technol. Halal Sci.

View full text Add to dashboard Cite

Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source that commonly used for the edible film is starch. Lesser yam has the potential to be developed into food packaging products. It has a high starch yield (21.4%). The starch properties, which usually obstruct the edible film production are not resistant to high temperature, it produces a starch suspension with viscosity and ability to form a gel is not uniform, cannot stand in acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to syneresis and brittle. This study aimed to investigate the effect of glycerol and Aloe vera concentration on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial with two factors was adopted. The first factor was Aloe vera concentration (0, 1%, 0.2% and 0.3% b / v), and the second factor wasglycerol concentration (17.5, 22.5 and 27.5% v/b). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and Aloe vera to thickness, tensile strength, solubility, transparency, and WVTR. The best characteristics of edible film were produced by the addition of glycerol 17.5% and Aloe vera0.1% with the thickness (0.11 mm), tensile strength (2.03 MPa), elongation (15.38%), solubility (64.44%), transparency (2.88 mm-1), and WVTR (13.27 g m-2 24 h-1).

show abstract

Characterization of Aloe vera-chitosan composite films and their use for reducing the disease caused by fungi in papaya Maradol

Cited by 24 publications

References 24 publications

Improvement of the Performance of Chitosan—Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit

Improvement of the Performance of Chitosan—Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit

Films of Chitosan and Aloe vera for Maintaining the Viability and Antifungal Activity of Lactobacillus paracasei TEP6

The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

Contact Info

Product

Resources

About