Chitosan films and coatings prevent losses of fresh fruit nutritional quality: A review

Kerch, Garry

doi:10.1016/j.tifs.2015.10.010

Cited by 231 publications

(99 citation statements)

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“…It is an amino polysaccharide composed of randomly distributed β-(1-4)-linked D-glucosamine and N-acetyl-d-glucosamine units [17][18][19]. Chitosan based edible films and coatings have great potential in the preservation of fruit and vegetables [20][21][22]. Chitosan and its derivatives have an ability to inhibit the growth of yeasts, molds and bacteria [23][24][25].…”

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Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Özdemir

Gökmen

2019

Coatings

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Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers' preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan-ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 • C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan-ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage. Coatings 2019, 9, 503 2 of 12 packaging [8], chemical treatments [9], thermal treatments [10], edible coatings [11-13] and hurdle technologies [12,14]. Among these methods, edible coatings have been recently gained more interest than others in food preservation. Edible films and coatings are natural polymers which control moisture transfer, gas exchange, respiration and oxidative reaction rates during handling, storage and transportation of the fresh produce [15,16]. Carbohydrates, proteins, gums, lipids or starch-based edible films can be used as a coating material for fresh-cut products.Chitosan is a carbohydrate-based biopolymer. It is an amino polysaccharide composed of randomly distributed β-(1-4)-linked D-glucosamine and N-acetyl-d-glucosamine units [17][18][19]. Chitosan based edible films and coatings have great potential in the preservation of fruit and vegetables [20][21][22]. Chitosan and its derivatives have an ability to inhibit the growth of yeasts, molds and bacteria [23][24][25]. However, the application of chitosan is limited due to its insolubility at neutral pH [26]. To overcome this disadvantage and to improve solubility of chitosan, different acids were used to decrease pH values below pH 6 to improve chitosan solubility [16,21,[27][28][29]. Qi et al. 2011 [30] studied the effect of chitosan, ascorbic acid and calcium chloride on fresh-cut fuji apples. They used citric acid to dissolve chitosan and prepared film solutions by adding calcium chloride and ascorbic acid. They have found out that coatings effectively retarded enzymatic browning during storage at 5 • C for 8 days, and apple slices with chitosan-coating maintained firmness with a little loss during storage. In another study, calcium chloride-chitosan coatings and chitosan-ascorbic acid coatings during storage at room temperature for 10 h were investigated [31]. Calcium treatments (calcium chloride or lactate) are broadly studied in preserving the quality of fresh-cut fruit and vegatables. There ar...

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Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Özdemir

Gökmen

2019

Coatings

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“…Selülozdan sonra doğal olarak bulunan ve en büyük biyopolimer olan kitinin deasetilasyonu ile elde edilmektedir. Kabukluların (yengeç ve karides) kabuk bileşeni, omurgasız hayvanların iskelet maddesi, mantar ve böceklerin hücre duvarı bileşeni olarak ortaya çıkmaktadır (Kurt ve Zorba, 2005;Dursun ve Erkan, 2009;Kerch, 2015). Kitosanın; floküle edici madde, koyulaştırıcı, gaz seçici zar, kaplama malzemesi, bitkiyi hastalıktan koruyan destekleyici, doku iyileştirici ve antimikrobiyal madde olarak rol oynadığı bildirilmektedir (Dhall, 2013).…”

Section: Kitin Ve Kitosanunclassified

Yeni̇lebi̇li̇r Kaplamalarin Taze Kesi̇lmi̇ş Meyve Ve Sebzelerde Kullanimi

Yüksel

Atalay

Erge

2020

Gıda

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Yüksel, Ç., Atalay, D., Erge, H.S. (2020). Yenilebilir kaplamaların taze kesilmiş meyve ve sebzelerde kullanımı. GIDA(2020) 45(2) 340-355 ÖZ Taze kesilmiş ürünler, hücrelerin ve dokuların zarar görmesinden dolayı hasat ve tüketim süreci arasında birçok faktöre karşı duyarlıdır. Bu ürünlerde renk değişimi, tekstür bozulması, vitamin kaybı ve mikrobiyal gelişim gibi sorunlar ortaya çıkabilir. Bu problemler nedeniyle, son yıllarda yenilebilir kaplamalar taze kesilmiş ürünlerin raf ömrünün artırılmasında potansiyel yöntemlerden biri olarak kabul edilmiştir. Yenilebilir kaplamalar; nem ve çözünmüş maddelerin geçişini, gaz alış-verişini, solunum ve oksidatif reaksiyon hızını azaltarak taze kesilmiş meyve ve sebzelerin raf ömrünün ve kalitesinin iyileştirilmesine katkıda bulunabilir. Bu makalenin amacı, taze kesilmiş ürünlerde yenilebilir kaplamaların kullanımını araştırmak ve derlemektir. Bu kapsamda; taze kesilmiş meyve ve sebzelerin önemi, üretimi, yenilebilir kaplamaların bileşimleri, uygulama yöntemleri ve avantaj/dezavantajları değerlendirilmiştir. Anahtar kelimeler: Taze kesilmiş meyve ve sebze, yenilebilir kaplama, raf ömrü USING EDIBLE COATINGS ON FRESH-CUT FRUITS AND VEGETABLESABSTRACT Fresh-cut products are susceptible to several factors between harvest and consumption period due to damaged cells and tissues. Problems such as color changing, texture loss, shrinkage, vitamin loss and microbial growth etc. may occur in these products. Because of these problems, in recent years use of edible coatings have been considered as one of the potential methods for extending shelf life of these products. Edible coatings may contribute to extend the shelf life and improve quality of fresh-cut fruits and vegetables by decreasing moisture and solute migration, gas exchange, respiration and oxidative reactions rate. The aim of this article is to research and review the using edible coatings on fresh-cut products. In this sense, importance and production of fresh-cut fruits and vegetables, compounds, application methods and advantages/disadvantages of edible coatings were evaluated.

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“…Lipids, like triacylglycerides, fatty acids, and waxes, due to their high hydrophobicity and ability to form hydrophobic surfaces, are used as additives to enhance the water resistant properties and to decrease water vapor permeation of the chitosan‐based films used for food packaging . Figure (A and B) shows the decrease of the surface roughness grape seed oil addition to chitosan, suggesting the existence of some weak interactions between chitosan and triacylglycerides.…”

Section: Chitosan Functionalizationmentioning

confidence: 99%

“…Furthermore, lipids can be used as plasticizers, improving mechanical properties of chitosan‐based materials, namely increasing flexibility and decreasing brittleness (Figure A) . The lipids could be obtained from natural sources, such as olive, grape, sunflower, and soybean, which do not compromises biocompatibility and biodegradability of the chitosan materials . In addition, the incorporation of these compounds can improve the biological properties, such as antioxidant capacity (Figure B) …”

Section: Chitosan Functionalizationmentioning

confidence: 99%

Tailoring Functional Chitosan‐Based Composites for Food Applications

Nunes

Coimbra

Ferreira

2018

The Chemical Record

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Chitosan-based functional materials are emerging for food applications. The covalent bonding of molecular entities demonstrates to enhance resistance to the typical acidity of food assigning mechanical and moisture/gas barrier properties. Moreover, the grafting to chitosan of some functional molecules, like phenolic compounds or essential oils, gives antioxidant, antimicrobial, among others properties to chitosan. The addition of nanofillers to chitosan and other biopolymers improves the already mentioned required properties for food applications and can attribute electrical conductivity and magnetic properties for active and intelligent packaging. Electrical conductivity is a required property for the processing of food at low temperature using electric fields or for sensors application.

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Chitosan films and coatings prevent losses of fresh fruit nutritional quality: A review

Cited by 231 publications

References 96 publications

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Yeni̇lebi̇li̇r Kaplamalarin Taze Kesi̇lmi̇ş Meyve Ve Sebzelerde Kullanimi

Tailoring Functional Chitosan‐Based Composites for Food Applications

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