Development and characterization of chitosan/guar gum active packaging containing walnut green husk extract and its application on fresh-cut apple preservation

Jiang, Longwei; Wang, Fenghui; Xie, Xinyan; Xie, Cancan; Li, Anqi; Xia, Ning; Gong, Xue; Zhang, Huajiang

doi:10.1016/j.ijbiomac.2022.04.145

Cited by 56 publications

(20 citation statements)

References 47 publications

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“…This can be attributed to the film's ability to minimize tissue water loss due to its low WVTR, thereby preserving the supportive effects of hydrophilic colloids on tissue cells. 60 This result is also similar to the previously reported case involving the use of low-density polyethylene multilayer films for packaging avocados. 59 Figure 6F shows that all four groups initially experienced a decrease in the TSS content on the first day of storage.…”

Section: Acs Sustainablesupporting

confidence: 90%

Graphene-Oxide-Infused Marine Biopolymers: Layer-by-Layer Assembled Nanocomposite Packaging for Prolonged Fresh-Cut Apple Preservation

Wang,

Qu,

Zhang

et al. 2024

ACS Sustainable Chem. Eng.

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Considering the ecological and environmental issues caused by petroleum-based plastics for packaging fresh-cut fruits and vegetables (FFVs), there is an urgent need to develop sustainable and ecofriendly active packaging. Therefore, marine-derived biodegradable carboxymethyl chitosan (CMC) and sodium alginate (SA) were used to construct a layer-by-layer assembly system. Then, graphene oxide (GO) was introduced into the SA layer to produce (CMC/SA) n @GO x composite films. The impacts of the GO content (x) and assembly layers (n) were investigated on the internal interactions, microstructure, and packaging properties of the multilayer films. The rise of x and n leads to the increase of the microregion size and interface thickness in the films, and the introduction of GO into the SA layer enhanced its attraction to the CMC layer. With variations in both x and n, the (CMC/SA)19@GO5 film exhibited the greatest mechanical and barrier properties, along with enhanced UV-shielding capacity. Based on the above result, three different (CMC/SA) n @GO x films were selected for fresh-cut apple packaging, with transcriptomics used to investigate preservation mechanisms. The results showed that the (CMC/SA)19@GO5 packaging performed with the best physiological quality due to its high barrier properties, resulting in lower weight loss, reduced browning, and improved hardness. This was attributed to enhanced antioxidant capacity and resistance to wounding stress as well as delayed cell wall degradation and terpenoid biosynthesis, extending the shelf life of fresh-cut apples. In conclusion, this study demonstrated the potential of green packaging based on marine biopolymers for FFV preservation.

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Section: Acs Sustainablesupporting

confidence: 90%

Graphene-Oxide-Infused Marine Biopolymers: Layer-by-Layer Assembled Nanocomposite Packaging for Prolonged Fresh-Cut Apple Preservation

Wang,

Qu,

Zhang

et al. 2024

ACS Sustainable Chem. Eng.

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“…The application of FSL-1 in naturally occurring compound food preservatives has not been studied yet, despite flavonoid extracts being often used in natural food preservatives (Jiang et al, 2022). Fresh-cut fruits and vegetables are very susceptible to microbial infestation such as foodborne pathogens during preservation leading to rapid decay and shortened shelf life, so natural food preservatives with excellent antibacterial ability make very necessary, and according to available reports, FSL-1 has the strongest antibacterial activity against S. aureus (Criste et al, 2020), consistent with the results of this experimental Total reducing ability of V C , FSL-1 and FCCP.…”

Section: Discussionmentioning

confidence: 99%

Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage

Feng

Xia²,

Tan³

et al. 2023

Front. Microbiol.

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The purpose was to create a novel composite food preservative for fresh-cut lettuce using flavonoids and chitosan from sea buckthorn leaves (SBL). Sea buckthorn leaves were extracted with ethanol as the extraction solvent and ultrasonic-assisted extraction to obtain flavonoid from sea buckthorn leaf crude (FSL), and then the FSL was secondarily purified with AB-8 resin and polyamide resin to obtain flavonoid from sea buckthorn leaf purified (FSL-1). Different concentrations of FSL-1 and chitosan were made into a composite preservative (FCCP) by magnetic stirring and other methods, containing 1% chitosan preservative (CP) alone, 0.5–2 mg/ml of FSL-1 and 1% chitosan composite preservative (FCCP-1, FCCP-2, FCCP-3, and FCCP-4), and the FSL-1 concentrations were analyzed the effect of FSL-1 concentration on the physicochemical properties of the composite preservatives, including their film-forming ability, antioxidant capacity and ability to prevent bacterial growth, was analyzed. To further investigate the effect of the combined preservatives on fresh-cut lettuce, different FCCPs were applied to the surface was stored at 4°C for 7 days. Then the changes in weight loss, hardness, browning index, total chlorophyll content, SOD and MDA were analyzed. It was used to assess the physicochemical indicators of fresh-cut lettuce throughout storage. According to the results of Fourier transform infrared spectroscopy, FSL-1 and chitosan interacted to form hydrogen bonds, and the contact angle and viscosity of FCCP increased on both horizontal glass and polystyrene plates, indicating the good film-forming properties of the composite preservation solution. With the diameter of the antibacterial zone of Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, and Listeria monocytogenes being (21.39 ± 0.22), (17.43 ± 0.24), (15.30 ± 0.12), and (14.43 ± 0.24) mm, respectively. It was proved that the antibacterial activity of FCCP became stronger with the increase of FSL-1 concentration and had the best antibacterial effect on S. aureus. The complex preservative showed the best scavenging effect on ferric reducing antioxidant capacity, DPPH radicals (96.64%) and 2,2’-Azinobis- (3-ethylbenzthiazoline-6-sulphonate) (ABTS) radicals (99.42%) when FSL-1 was added at 2 mg/ml. When fresh-cut lettuce was coated with FCCP for the same storage time, various indicators of lettuce such as weight loss, hardness, browning index, SOD activity and MDA content were better than the control group showing good potential in fresh-cut vegetables and fruits preservation. FCCP holds great promise for food safety quality and shelf-life extension as a new natural food preservative. The waste utilization of sea buckthorn leaves can greatly improve his utilization and economic benefits.

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“…The browning index of fresh-cut apples was calculated using Jiang’s method [ 26 ]. A colorimeter (CR-20, Konica Minolta, Tokyo, Japan) was used to measure color parameters.…”

Section: Methodsmentioning

confidence: 99%

Application of Whey Protein-Based Emulsion Coating Treatment in Fresh-Cut Apple Preservation

Xin

Yang

Zhang³

et al. 2023

Foods

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Fresh-cut fruit requires an edible and water-resistant coating to remain fresh. This article investigated the effects of transglutaminase (TGase) and sunflower oil on the water-resistant characteristics, mechanical properties, and microstructure of a whey protein-based film. The whey protein-based emulsion coating’s preservation effect on fresh-cut apples was confirmed. According to the findings, sunflower oil (added at 1.5% w/w) could interact with β-lactoglobulin, α-lactoglobulin dimer, and β-lactoglobulin dimer to form emulsion droplets that are evenly dispersed throughout the protein film. This effect, combined with the covalent cross-linking of TGase, significantly improves the films’ microstructure, mechanical properties, and water resistance. However, too much and unevenly distributed sunflower oil (add 3% w/w) partially prevented the covalent cross-linking of TGase, reducing the elongation at the break of the composite film. In the fresh-cut apple storage experiment, the whey protein-based emulsion coating treatment significantly reduced the weight loss rate and browning index of fresh-cut apples by 26.55% and 46.39%, respectively. This was accomplished by the coating treatment significantly inhibiting the respiration rate increase, PPO and CAT activity enhancement, H2O2 production, and MDA accumulation. This research provides practical, technical, and theoretical guidance for the preservation of fresh-cut fruit.

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Development and characterization of chitosan/guar gum active packaging containing walnut green husk extract and its application on fresh-cut apple preservation

Cited by 56 publications

References 47 publications

Graphene-Oxide-Infused Marine Biopolymers: Layer-by-Layer Assembled Nanocomposite Packaging for Prolonged Fresh-Cut Apple Preservation

Graphene-Oxide-Infused Marine Biopolymers: Layer-by-Layer Assembled Nanocomposite Packaging for Prolonged Fresh-Cut Apple Preservation

Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage

Application of Whey Protein-Based Emulsion Coating Treatment in Fresh-Cut Apple Preservation

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