Development and characterization of an edible chitosan/zein-cinnamaldehyde nano-cellulose composite film and its effects on mango quality during storage

Xiao, Jiaqi; Gu, Chao; Zhu, Dongxue; Huang, Yung-Cheng; Luo, Yunsi; Zhou, Qiqin

doi:10.1016/j.lwt.2020.110809

Cited by 56 publications

(14 citation statements)

References 51 publications

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“…The above results suggested that molecular interactions between the C = C groups of curcumin and the film substrates occurred when the added curcumin content was low (1% and 3%), while the characteristic peaks for the C = C group appeared in the FT-IR spectra of ZS–Cur films with excess curcumin (5% and 7%) [ 33 ]. In addition, a new peak was found at 1190.59~1189.04 cm −1 in the composite film spectrum for the antisymmetric C-O-C stretching [ 29 , 62 ], and a peak at 724.22~723.90 cm −1 was assigned to a methylene CH 2 in-plane wobble vibration, which was associated with the antisymmetric stretching of alkane C-H at 2930 cm −1 .…”

Section: Resultsmentioning

confidence: 99%

“…The WVP of the film was measured according to a previous method [ 29 , 30 ], with some modifications. Briefly, the film samples were dried in a drying oven (DGG-9123A, Senxin Experimental Instrument Co., Ltd., Shanghai, China) at 120 °C for 2 h. Then, the films were cut into squares measuring approximately 40 × 40 mm, and weighing bottles (depth 2.5 cm, exposed area 12.56 cm 2 ) filled with 3 g of anhydrous calcium chloride (0% RH) were sealed with square film.…”

Section: Methodsmentioning

confidence: 99%

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Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin

Han

Chen

Zhong

et al. 2023

Foods

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The development of functional edible films is promising for the food industry, and improving the water barrier of edible films has been a research challenge in recent years. In this study, curcumin (Cur) was added to zein (Z) and shellac (S) to prepare an edible composite film with a strong water barrier and antioxidant properties. The addition of curcumin significantly reduced the water vapor permeability (WVP), water solubility (WS), and elongation at break (EB), and it clearly improved the tensile strength (TS), water contact angle (WCA), and optical properties of the composite film. The ZS–Cur films were characterized by SEM, FT-IR, XRD, DSC, and TGA; the results indicated that hydrogen bonds were formed among the curcumin, zein, and shellac, which changed the microstructure and improved the thermal stability of the film. A test of curcumin release behavior showed controlled release of curcumin from the film matrix. ZS–Cur films displayed remarkable pH responsiveness, strong antioxidant properties, and inhibitory effects on E. coli. Therefore, the insoluble active food packaging prepared in this study provides a new strategy for the development of functional edible films and also provides a possibility for the application of edible films to extend the shelf life of fresh food.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin

Han

Chen

Zhong

et al. 2023

Foods

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“…The enzymes play essential roles in the scavenging of ROS activity. Literature shows that water loss is one of the factors of mango senescence and fruit shrinking (Xiao et al, 2021a). Liu et al (2021b) reported that oxidative damage led to the destruction of cell walls of blueberry fruits, resulting in the loss of moisture.…”

Section: Discussionmentioning

confidence: 99%

Melatonin treatment improves postharvest quality and regulates reactive oxygen species metabolism in “Feizixiao” litchi based on principal component analysis

et al. 2022

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Postharvest quality of litchi reduces rapidly during storage at room temperature. This study aimed to investigate the effect of melatonin treatment on postharvest quality and oxidative stress markers of litchi fruit during cold storage. The “Feizixiao” litchi was treated with melatonin solution concentrations of 0.2 and 0.6 mmol·L−1 and then stored at 4°C for 12 days. The results confirmed that the melatonin treatment effectively maintained the appearance and color of the litchi fruit, suppressed the peel browning, and improved the litchi quality. The treatment also significantly enhanced the levels of endogenous melatonin, antioxidant components (total phenolics, flavonoids, and anthocyanin), and antioxidant enzyme activities of the fruit. It also inhibited the other oxidative stress markers, such as O2−, H2O2, MDA, and protein carbonyl content, and upregulated the expressions of antioxidant and Msr-related genes. Correlation and principal component analyses further confirmed that the melatonin treatment effectively delayed the fruit senescence by enhancing the antioxidant enzyme activities and modulating peel browning and reactive oxygen species metabolism of the litchi fruit via regulating gene expression of the related enzymes (SOD and PPO). These findings suggested that the exogenous application of melatonin to litchi during the postharvest is an ideal way to preserve the fruit quality and delay fruit senescence.

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“…The physiological metabolic activity of the fruit is still ongoing after harvest, and the oxygen radicals generated during this process attack the biofilms and trigger lipid peroxidation [53]. Some lipid peroxides cause cellular damage, affect metabolic processes, and even trigger cell death [54].…”

Section: Discussionmentioning

confidence: 99%

“…The packaging and edible coating were removed and dried before scoring by a professional scoring team. The yellowing degrees and disease indexes of the mangoes were obtained by scoring the percentage of the yellowing and disease spots on the peel, and the evaluation criteria were performed according to Xiao et al [53] and Esquivel-Chávez et al [64], respectively. The pulp of each treatment of mangoes was taken out homogenized, and then the pulp color characteristics were measured using a colorimeter (CR-400, Konica Minolta Co., Ltd., Tokyo, Japan).…”

Section: Fruit Color and Disease Indexmentioning

confidence: 99%

Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging

Wei

Mei

Xie

2021

Plants

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The mango is an important tropical fruit in the world, but it is easily perishable after harvest. In order to investigate the effect of the compound preservation technology on the physiology and quality of mangoes during transportation and storage, mangoes were treated with different packaging and preservation methods. All mangoes were subjected to simulated transportation by a vibration table for 24 h (180 r/min, 13 °C), and stored at 13 °C. The changes in the color, physicochemical characteristics, quality, and antioxidant-related enzymes of the mangoes were measured. The results show that the shelf life of inflatable bag packing (CK) was only 24 d, while the other treatments could be 30 d. The inflatable bag packing with modified atmosphere packaging (MAP) treatment (HPM) had the lowest yellowing degree (12.5%), disease index (34.4%), and mass loss (2.95%), at 30 d. Compared with the CK, the compound treatment containing MAP prolonged the peak respiration of the mangoes by 6 d and suppressed the increase in the total soluble solids and relative conductivity. Meanwhile, the HPM could effectively maintain moisture content, firmness, titratable acid, vitamin C, and the peroxidase and superoxide dismutase content, indicating that the treatment could maintain the better quality and antioxidation ability of mangoes. In summary, the MAP compound treatment better maintained the commercial characteristics of the mangoes, followed by the edible coating compound treatment. The results provide a theoretical reference for mango cushioning packaging and postharvest storage technology.

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Development and characterization of an edible chitosan/zein-cinnamaldehyde nano-cellulose composite film and its effects on mango quality during storage

Cited by 56 publications

References 51 publications

Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin

Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin

Melatonin treatment improves postharvest quality and regulates reactive oxygen species metabolism in “Feizixiao” litchi based on principal component analysis

Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging

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