Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots

Guimarães, Isabela Costa; Reis, Kelen Cristina dos; Menezes, Evandro Galvão Tavares; Borges, Paulo Rogério Siriano; Rodrigues, Ariel Costa; Leal, Renato Silva; Hernandes, Thaís; Carvalho, Elisângela Elena Nunes; Boas, Eduardo Valério de Barros Vilas

doi:10.3109/09637486.2015.1137890

Cited by 12 publications

(9 citation statements)

References 53 publications

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“…There were no observed metals (Si and Al) of clay diffused to the muscle of fish. Guimaraes et al evaluated fresh-cut carrots (FCC) coated by MMT-NPs subjected to packaging of passive modified atmosphere [ 124 ]. The use of starch nanoparticles incorporated into coating film together with a modified atmosphere led to the enhanced total antioxidant activity, volatiles, and organic acids maintaining of FCC.…”

Section: Inorganic and Metal Oxide Nanomaterials Applied In Food Pmentioning

confidence: 99%

Recent Developments in Food Packaging Based on Nanomaterials

et al. 2018

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The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.

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Section: Inorganic and Metal Oxide Nanomaterials Applied In Food Pmentioning

confidence: 99%

Recent Developments in Food Packaging Based on Nanomaterials

et al. 2018

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“…However, the coating preserved the overall quality by reducing whiteness and the combined application of the chitosan coating and moderate MAP conditions (10 kPa O 2 +10 kPa CO 2 ) enhanced phenolic content in carrot sticks, which was attributed to chitosan acting as an exogenous elicitor. led to the preservation of the total antioxidant activity, the volatile and organic acids of minimally processed carrots (Guimarães et al, 2016).…”

Section: Combination Map and Edible Coating For Fresh-cut Fruits And Vegetablesmentioning

confidence: 99%

Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables

Ghidelli

Pérez-Gago

2017

Critical Reviews in Food Science and Nutrition

112

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Processing of fruits and vegetables generates physiological stresses in the still living cut tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact produces. Several strategies can be implemented with the aim to reduce the rate of deterioration of fresh-cut commodities. Such strategies include low temperature maintenance from harvest to retail and the application of physical and chemical treatments such as modified atmosphere packaging (MAP) with low O and high CO levels and antioxidant dips. Other technologies such as edible coatings with natural additives, new generation of coatings using nanotechnological solutions such as nanoparticles, nanoencapsulation, and multilayered systems, and nonconventional atmospheres such as the use of pressurized inert/noble gases and high levels of O have gained a lot of interest as a possibility to extend the shelf life of minimally processed fruits and vegetables. However, the high perishability of these products challenges in many cases their marketability by not achieving sufficient shelf life to survive the distribution system, requiring the combination of treatments to assure safety and quality. This review reports the recent advances in the use of MAP, edible coatings, and the combined effect of both technologies to extend the shelf life of fresh-cut fruits and vegetables.

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“…Additionally, thickness was found to be an influential factor, so matrices were developed to analyze its effect, finding that the water vapor permeability decreased by increasing the thickness between 0,15 and 0,17μm. Guimarães et al [89] have pointed out that the use of coating film with starch nanoparticles and modified atmosphere leads to the preservation of the total antioxidant activity, the volatile and organic acids of fresh-cut carrots.…”

Section: Nutrition and Food Science International Journalmentioning

confidence: 99%

Native and Modified Starches as Matrix for Edible Films and Covers

S¹

2017

NFSIJ

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Among the natural n-polymers for to elaborate edible films is the starch. Though, it by itself can not to develop satisfactorily the properties to produce an adequate film. Native starches have several drawbacks associated to their hydrophilic properties that limit its function as barrier. The plasticizers, improves the characteristics and properties of the films, in addition it has been used native starch reinforced with non-starchy components, as palliative. However, a best solution could be the use of modified starch, which help them to reach those barrier properties that making them applicable to the function desired. Films from cross linked starch tend to be permeable to water vapor and have higher hydrophilic properties, which increased its thickness, permeability, solubility, and stability in acidic and alkaline medium. Acetylated starch-based films shown stability to the decomposition by temperature, but are sensible to degradation. Starch dual modified have produced films with strong tensile strength, elongation at break and solubility, while the transparency value decrease. The sequence in the procedure of the modification duality has impact on the structure of the films. The chapter complicate and discusses the aspect regards to the use of modified starch as matrix for to produce films and coating.

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Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots

Cited by 12 publications

References 53 publications

Recent Developments in Food Packaging Based on Nanomaterials

Recent Developments in Food Packaging Based on Nanomaterials

Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables

Native and Modified Starches as Matrix for Edible Films and Covers

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