Development and Evaluation of a Film and Edible Coating Obtained from the Cajanus cajan Seed Applied to Fresh Strawberry Fruit

Robles-Flores, Gabriela del C; Abud‐Archila, Miguel; Ventura-Canseco, Lucía María Cristina; Meza‐Gordillo, Rocío; Grajales‐Lagunes, A.; Ruiz-Cabrera, M.A.; Gutiérrez-Miceli, Federico Antonio

doi:10.1007/s11947-018-2175-5

Cited by 44 publications

(31 citation statements)

References 37 publications

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“…Total anthocyanins increased by 61.3% in the control fruit during storage. Similar changes in total anthocyanin content have been reported in untreated fruit from many strawberry cultivars . In this work, we found that POS treatment could enhance anthocyanin content in postharvest strawberries after 2 days of storage (Table ).…”

Section: Resultssupporting

confidence: 86%

“…Similar changes in total anthocyanin content have been reported in untreated fruit from many strawberry cultivars. 21,45,57 In this work, we found that POS treatment could enhance anthocyanin content in postharvest strawberries after 2 days of storage (Table 3). Strawberries treated with the higher concentration of POS showed the highest anthocyanin content (56.3 ± 1.8 mg per 100 g FW) at the end of storage period followed by the fruit treated with 5 and 2 g L −1 POS (48.8 ± 1.2 and 43.0 ± 1.4 mg per 100 g FW, respectively).…”

Section: Effect Of Postharvest Application Of Pos On Total Phenolic Amentioning

confidence: 59%

“…Other studies have also reported an increase in TSS during strawberry storage. 50,[56][57][58] In this work, the relatively higher TA and lower TSS content showed that 5 g L −1 and 9 g L −1 POS treatment could delay the process of strawberry senescence during cold storage by keeping the characteristic flavor of the fruit.…”

Section: Effect Of Pos Treatment On Ph Ta and Tss In Strawberriesmentioning

confidence: 61%

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Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

et al. 2020

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BACKGROUND The postharvest application of pectic‐oligosaccharides (POS) as an elicitor to improve the postharvest shelf‐life and nutritional quality by stimulating natural defense mechanisms in strawberries was studied. Strawberries (cv. Festival) were treated with POS (at 0, 2, 5, and 9 g L−1) and evaluated for firmness, weight loss, color, soluble solids, titratable acidity (TA), total phenolic and anthocyanin content, antioxidant capacity, decay, and some defense‐related enzyme activity during storage at 2 ± 0.5 °C for 14 days. RESULTS Treatment with POS significantly delayed (P < 0.05) strawberry decay, and reduced the water loss and softening of fruit during storage. Strawberries treated with POS showed a significant increase in total phenolic and anthocyanin content, and antioxidant capacity when compared with controls. Interestingly, POS induced higher activity of phenylalanine ammonia‐lyase (PAL), chitinase, and β‐1,3‐glucanase in strawberries. Compared to the control, the activity of enzymes was markedly increased in fruit treated with all tested POS concentrations, particularly chitinase, and β‐1,3‐glucanase activities, but 5 and 9 g L−1 POS were the most effective treatments for maintaining the quality attributes and improving anthocyanin accumulation and antioxidant capacity of strawberries. CONCLUSION These findings suggest that POS treatment could potentially be applied to maintain quality attributes, reduce decay, and further enrich the anthocyanin content and antioxidant capacity of strawberries during postharvest storage. The results also suggest that the positive effects of POS on strawberries could be associated with the rapid accumulation of chitinase and β‐1,3‐glucanase activities, and the increase of PAL enzyme activity leading to the synthesis and accumulation of anthocyanins. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 86%

Section: Effect Of Postharvest Application Of Pos On Total Phenolic Amentioning

confidence: 59%

Section: Effect Of Pos Treatment On Ph Ta and Tss In Strawberriesmentioning

confidence: 61%

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Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

et al. 2020

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“…Pigeon pea polysaccharide combined with protein isolate provided a good semipermeable barrier around strawberry fruit, which decreased the change in acidity, pH, soluble solids, weight loss and firmness loss [173]. In the food industry, a combination of starch and gums is used to modify and control texture, improve moisture retention and control water mobility [259].…”

Section: Edible Films and Coatings And The Post-harvest Quality Of Vegetables And Fruitsmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.

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“…In addition, their lack of protective skin provokes notable susceptibility to mechanical injury that favour microbial decay during transport and storage, reaching postharvest losses around 40-50%. [1][2][3] This situation challenges the marketing to search for eco-friendly methods that allow to maintain the quality of strawberries. 4 Cooling and strawberry preservation by fungicides are conventional techniques that could control postharvest deterioration but due to concerns about the environment and human health risks associated with these synthetic chemicals, there are strict regulations regarding their use.…”

Section: Introductionmentioning

confidence: 99%

Application of sunflower pectin gels with low glycemic index in the coating of fresh strawberries stored in modified atmospheres

Muñóz-Almagro

Herrero-Herranz

Guri³

et al. 2021

J Sci Food Agric

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BACKGROUND: This study reports the use of low glycemic sunflower pectin gel, elaborated with calcium and without or with sweeteners (sucrose, stevia and saccharin) as an edible coating and its possible combination with two modified atmosphere packaging (MAP), in order to extend shelf life, maintaining the quality, of strawberries during the storage at 4°C. RESULTS: This pectin coating, formed with only calcium and/or stevia or saccharin, extended the shelf life of strawberries with respect to uncoating fruits, up to 12 days, keeping the microbial load constant, the firmness and less weight loss. With the same edible coatings, the shelf life of strawberries was extended up to 23 days when they were combined with MAP [10% carbon dioxide (CO 2 ), 85% nitrogen (N 2 ) and 5% oxygen (O 2 )], maintaining the quality of strawberries, while the other MAP, with a higher CO 2 concentration (20% CO 2 , 75% N 2 and 5% O 2 ), had no effect.CONCLUSIONS: These results highlight the suitability of the combination of edible pectin coating combined with MAP to obtain an important shelf life extension, maintaining the good quality of the fruit.

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Development and Evaluation of a Film and Edible Coating Obtained from the Cajanus cajan Seed Applied to Fresh Strawberry Fruit

Cited by 44 publications

References 37 publications

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Application of sunflower pectin gels with low glycemic index in the coating of fresh strawberries stored in modified atmospheres

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