Conservation of red guava 'Pedro Sato' using chitosan and gelatin-based coatings produced by the layer-by-layer technique

Pereira, Emmanuel Moreira; DellinghausenBorges, Caroline; Formiga, Anderson dos Santos; SidnaldoPinsettaJunior, José; Mattiuz, Ben-Hur; Monteiro, Shênia Santos

doi:10.1016/j.procbio.2022.06.020

Cited by 7 publications

(5 citation statements)

References 40 publications

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“…As mentioned above, and illustrated with some examples, bioactive compounds may be incorporated into the films/coatings to confer or enhance the level of antimicrobial activity in fruit and vegetable applications. Some are present in essential oils, such as lemongrass EO [59], Syzigium aromaticum, and Mentha spicata EO [88], from plants, including Eos from agro-industrial by-products, such as citrus sinensis EO, in which the edible coating enhances the level of antibacterial activity [157], and lemon EO, in which the coating enhances the level of antifungal activity [74]. Other bioactive compounds may come from extracts, namely plant extracts and agro-industrial residues/wastes/by-products extracts.…”

Section: Antimicrobial Propertiesmentioning

confidence: 99%

“…Some bioactive compounds mentioned above, which confer increased antimicrobial activity to edible films/coatings, also provide them with improved AA. For example, pectin coatings with lemongrass EO protected red guavas against lipid oxidation [59]. Chitosan/gelatine coatings with black tea extract [60], gellan gum probiotic films with cranberry extract and Lactococcus lactis [143], pectin coatings with bacteriocin from Bacillus methylotrophicus BM47 [158], xanthan gum coatings with citric acid [160], and alginate/gelatine/Ag films with tannic acid [98] increased the AA of minimally processed papayas, fresh-cut apples and potatoes, blackberries, fresh-cut lotus roots, and tangerines, respectively.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

“…Carboxymethyl cellulose-based coatings with Morus alba root extract controlled PPO activity [35], whereas bacterial cellulose coatings with chia seed mucilage, a by-product, controlled PPO and POD activities [33]. Chitosan/gelatine layer-by-layer coatings incorporated with lemongrass EO and β-cyclodextrin enhanced the level of catalase activity [59], whereas xanthan gum coatings with citric acid decreased enzymatic browning [160].…”

Section: Anti-enzymatic Capacitymentioning

confidence: 99%

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Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

Martins,

Pintado,

Morais

et al. 2024

Foods

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The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3–5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.

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Section: Antimicrobial Propertiesmentioning

confidence: 99%

Section: Antioxidant Propertiesmentioning

confidence: 99%

Section: Anti-enzymatic Capacitymentioning

confidence: 99%

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Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

Martins,

Pintado,

Morais

et al. 2024

Foods

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“…Chitosan results from the deacetylation of chitin and gelatin from the partial hydrolysis of collagen. Both substances are biodegradable, compatible with biological systems, and devoid of toxicity [ 8 ]. Chitosan is widely used in the production of biodegradable materials due to its excellent film-forming properties, antimicrobial properties, and the capacity to retain bioactive substances and slowly release them within the realm of edibles [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Development of films based on chitosan, gelatin and collagen extracted from bocachico scales (Prochilodus magdalenae)

Moreno-Ricardo,

Gómez-Contreras,

González-Delgado

et al. 2024

Heliyon

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“…Among the materials suitable for edible and/or biodegradable coatings, gelatin and chitosan are frequently utilized. Gelatin, derived from collagen through partial hydrolysis, possesses excellent film-forming properties and acts as an effective external barrier, effectively preventing changes in the surrounding environment [13]. Chitosan, on the other hand, is derived from chitin through deacetylation and demonstrates great potential in food coating production [14].…”

Section: Introductionmentioning

confidence: 99%

Coatings Based on Gelatin and Chitosan in the Conservation of Papaya (Carica papaya L.) Minimally Processed

Silva,

Cavalcanti,

Martinsa

et al. 2023

Horticulturae

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Minimally processed fruits undergo changes that require careful monitoring. This study aimed to assess the effectiveness of edible coatings based on chitosan and gelatin using various application techniques for minimally processed papayas. The treatments included: control (distilled water), 1% chitosan, 4% gelatin, 1% chitosan + 4% gelatin (blend), and 1% chitosan with a 4% gelatin undercoat (layer-by-layer). The coatings’ infrared spectroscopies (FTIR) were analyzed, and the fruits’ fresh mass, firmness, pulp color (L*, a*, b*, and hue angle), pH, titratable acidity, soluble solids, ascorbic acid, phenolic compounds, lycopene, β-carotene, total sugars, and catalase activity were measured. The results revealed that gelatin and the layer-by-layer treatment positively influenced the preservation of minimally processed papaya. These coatings effectively reduced fresh mass loss while maintaining firmness and the characteristic orange color of the mesocarp. Furthermore, the treated samples consistently exhibited low soluble solids content during the storage period, with minimal variations in acidity, thereby influencing the maturation process. Gelatin coatings demonstrated low polyphenol content, while the layer-by-layer treatment showed no significant changes in vitamin C levels. Lycopene and β-carotene levels remained stable throughout the storage period, with a slight increase observed in total sugars. Consequently, the application of gelatin polymers and the undercoat treatment (LBL) represents a viable alternative for extending the shelf life of minimally processed papayas for at least eight days.

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Conservation of red guava 'Pedro Sato' using chitosan and gelatin-based coatings produced by the layer-by-layer technique

Cited by 7 publications

References 40 publications

Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

Development of films based on chitosan, gelatin and collagen extracted from bocachico scales (Prochilodus magdalenae)

Coatings Based on Gelatin and Chitosan in the Conservation of Papaya (Carica papaya L.) Minimally Processed

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