Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries

Vu, Khanh Dang; Hollingsworth, Robert G.; Leroux, E.; Salmieri, Stéphane; Lacroix, Monique

doi:10.1016/j.foodres.2010.10.037

Cited by 249 publications

(148 citation statements)

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“…This is associated with the lower mass transfer (Wang et al, 2011) and in this case, may be responsible for the lower transfer of CO 2 to the outside or of oxygen to the interior of the fruit. The positive effect of coatings on parameters of respiration, color, and firmness found in our study is concordant with various experiments where the coatings are used in mango Ataulfo (Salvador-Figueroa et al, 2011), strawberries (Vu et al, 2011) and papaya Eksotika (Ali et al, 2011).…”

Section: Physiological Characteristics Of Coated Papaya Fruitsupporting

confidence: 92%

Chitosan composite films: physicochemical characterization and their use as coating in papaya Maradol stored at room temperature

et al. 2017

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The main objectives of this study were; first formulate and evaluate some properties of chitosan composite films enriched with essential oils of cinnamon, thyme, clove, and lime alone or in combination; and second select the most appropriate formulation and evaluate their effect on physiological properties and fungal incidence of papaya Maradol stored at environmental tropical conditions. Breaking strength, thickness, color, moisture, water vapor permeability, solubility and water sorption of films were measured. Furthermore, in vitro activity was evaluated against Colletotrichum gloeosporioides Penz. Using multivariate analysis and based on the most desirable characteristics (low water sorption values, water vapor permeability, solubility, and greater inhibition of C. gloeosporioides), three formulations of films were used lately for coated fruit of papaya Maradol and stored at 28 ± 2 °C and 85 % RH. Two control treatments were included: one uncoated and other treated with Mancozeb® fungicide. At six days of storage, the fruit of both control treatments showed evident signs of ripening; contrary to the treatments wherein fruit were coated, and had low respiration, other attributes as firmness, little change in the external color of the fruit were manifested. Similarly, the use of composite films reduced the fungus C. gloeosporioides by 30-50 %. The use of film enriched with essential oil of 1 % cinnamon- 1 % thyme improved the characteristics of fruit quality, increased shelf life and reduced by 50 % the incidence of fungus in papaya Maradol stored under humid tropic environmental conditions. This coating can be an alternative to potentially reduce the need for cold storage during postharvest handling.

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Section: Physiological Characteristics Of Coated Papaya Fruitsupporting

confidence: 92%

Chitosan composite films: physicochemical characterization and their use as coating in papaya Maradol stored at room temperature

et al. 2017

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“…Em relação à influência de óleos essenciais, Vu et al (2011) observaram incidência de fungos superior aos obtidos neste estudo, com a utilização de revestimentos de quitosana modificada e óleo essencial de limoneno ou hortelã-pimenta, obtendose em 14 dias de armazenamento, 100% dos morangos deteriorados.…”

Section: Resultsunclassified

“…Em morangos, a quitosana tem sido o principal polissacarídeo utilizado como revestimento (HAN et al, 2004;HERNÁNDEZ-MUÑOZ et al, 2006;VARGAS et al, 2006;CAMPANIELLO et al, 2008;HERNÁNDEZ-MUÑOZ et al, 2008;VU et al, 2011). Além desta, fécula de mandioca (HENRIQUE; CEREDA, 1999); mucilagem de cáctus (DEL-VALLE et al, 2005); glúten (TANADA-PALMU; GROSSO, 2005); soro de leite (OLIVEIRA et al, 2008); alginato (FAN et al, 2009); amido e carragena (RIBEIRO et al, 2007) já foram avaliados.…”

Section: Introductionunclassified

“…De acordo com Vu et al (2011), normalmente, os revestimentos são à base de polissacarídeos ou proteínas, e estes atuam, principalmente, mantendo a umidade e estendendo a vida de prateleira. Entretanto, a natureza hidrofílica destes componentes limita sua capacidade de formar um revestimento com características desejáveis.…”

Section: Introductionunclassified

“…A adição de materiais lipídicos ao revestimento hidrofílico pode, algumas vezes, melhorar as propriedades de barreira à umidade (AMARANTE; BANKS, 2001). Além disto, o ácido oleico (DAVIDSON et al, 1999;VARGAS et al, 2006) e o óleo essencial de hortelã-pimenta (PEREIRA et al, 2006;YADEGARINIA et al, 2006;SINGH et al, 2011) apresentam atividade antimicrobiana. Desta forma, objetivou-se com este estudo avaliar revestimentos comestíveis à base de goma xantana e glicerol combinada a cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta na conservação de morangos cv.…”

Section: Introductionunclassified

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Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

et al. 2015

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RESUMO -Objetivou-se com este estudo avaliar revestimentos comestíveis à base de goma xantana e glicerol, combinada a cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta na conservação de morangos cv. Festival. Os morangos foram selecionados, lavados, sanitizados e, a seguir, submetidos a diferentes tratamentos de revestimentos à base de goma xantana acrescidos de glicerol, cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta. Os frutos foram secos sob ventilação forçada a 4 ºC, por 15 h, e, posteriormente, embalados em bandejas com tampa de Polietileno Tereftalato (PET) e armazenados a 4 ºC, durante 12 dias. Foram realizadas análises de perda de massa, firmeza, luminosidade, tonalidade, pH, acidez, sólidos solúveis totais, antocianinas e a incidência de deterioração fúngica. Os diferentes revestimentos utilizados foram eficientes na conservação dos morangos. O tratamento com goma xantana e glicerol apresentou os melhores resultados, pois a influência do ácido oleico ou do óleo essencial de hortelã-pimenta, assim como do cloreto de cálcio, não foi significativa. O revestimento de goma xantana proporcionou redução da perda de massa, manutenção da firmeza, cor, pH, acidez, sólidos solúveis totais, antocianinas e não estimulou o crescimento fúngico. Desta forma, esta goma apresenta potencial para aplicação como revestimento em morangos, visando a maximizar a vida útil deste produto. Termos de indexação: Fragaria x ananassa Duch., Mentha piperita L., ácido oleico, perda de massa, deterioração fúngica. EDIBLE COATING BASED ON XANTHAN GUM, LIPOPHILIC COMPOUNDS AND/OR CALCIUM CHLORIDE IN THE STRAWBERRIES PRESERVATIONABSTRACT -It was aimed with this study to evaluate the edible coating based on xanthan gum and glycerol, combined the calcium chloride, oleic acid and/or peppermint essential oil, in the preservation of strawberries cv. Festival. Strawberries were selected, washed, sanitized, and after the fruits were subjected to different xanthan based coating treatments containing glycerol, calcium chloride, oleic acid and/or peppermint essential oil. Fruits were dried under forced ventilation at 4 ºC for 15 h and, after, packed in polyethylene terephthalate trays and stored at 4 ºC for 12 days. Analyses of weight loss, firmness, color, pH, titratable acidity, total soluble solids, anthocyanin concentration and incidence of decay were realized. All coatings tested were efficient in maintaining fruit quality. The best treatment was xanthan gum and glycerol, since the addition of oleic acid, peppermint essential oil and calcium chloride was not significant. Xanthan gum coating provided reduction of weight loss, maintained firmness, color, pH, titratable acidity, total soluble solids and anthocyanin concentration and did not stimulate fungal growth. Thus, this gum has potential for application as a coating in strawberries cv. Festival to maximize the useful life of this product.

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Antimicrobial Surfaces

Gratzl

Paulik

Lackner

2014

Kirk-Othmer Encyclopedia of Chemical Technology

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Biofouling, the attachment of biological material onto surfaces, is a pervasive and costly problem affecting marine equipment, membrane‐based systems, medical devices, textiles, food packing, and other systems and devices. The attachment of biological material to surfaces is often attributed to an initial microbial settling and the subsequent formation of a microbial biofilm on a surface. Antimicrobial agents have been used to prevent or reduce biofilm formation and are effective if their concentration is sufficiently high; however, biocides are toxic substances that affect the surrounding environment. This article provides an overview of the most important antimicrobial agents, technologies, and recent developments aimed at preventing biofouling. It focuses on antimicrobial surfaces and their current and prospective use, proposed mechanisms of action, and applications.

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Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries

Cited by 249 publications

References 31 publications

Chitosan composite films: physicochemical characterization and their use as coating in papaya Maradol stored at room temperature

Chitosan composite films: physicochemical characterization and their use as coating in papaya Maradol stored at room temperature

Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

Antimicrobial Surfaces

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