Eco-sustainable coatings based on chitosan, pectin, and lemon essential oil nanoemulsion and their effect on strawberry preservation

Abdalla, Gabriela; Mussagy, Cassamo U.; Brasil, Giovana Sant’Ana Pegorin; Scontri, Mateus; Sasaki, J; Su, Yen-Ning; Bebber, Camila Calderan; Rocha, Rodrigo Tumolin; Abreu, Ana Paula de Sousa; Gonçalves, Rogério Penna; Burd, Betina Sayeg; Pacheco, Mariana; Romeira, Karoline Mansano; Picheli, Flávio Pereira; Guerra, Nayrim Brizuela; Farhadi, Neda; Floriano, Juliana Ferreira; Forster, Samuel; He, Siqi; Nguyen, Huu Tuan; Peirsman, Arne; Tirpáková, Zuzana; Huang, Shuyi; Dokmeci, Mehmet R.; Ferreira, Ernando Silva; Santos, Lindomar Soares dos; Piazza, Rodolfo Debone; Marques, Rodrigo Fernando Costa; Gómez, A.; Jucaud, Vadim; Li, Bingbing; Azeredo, Henriette Monteiro Cordeiro de; Herculano, Rondinelli Donizetti

doi:10.1016/j.ijbiomac.2023.126016

Cited by 25 publications

(7 citation statements)

References 54 publications

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“…The results showed that coating with 1% citral nanoemulsion reduced the growth of yeast and mould counts by 2.77 log CFU/g and the total plate count by 4.68 log CFU/g compared to the uncoated control during 12 days of storage. In the study of Abdalla et al [114], after 12 days of storage, in the control sample, we found substantial contamination that prevented us from counting colonies. Along with the white and yellow colonies that looked like yeast, there were also colonies of black filamentous fungi that had a velvety aspect.…”

Section: Microbial Analysesmentioning

confidence: 56%

Progress in Fruit and Vegetable Preservation: Plant-Based Nanoemulsion Coatings and Their Evolving Trends

Cvanić,

Šovljanski,

Popović

et al. 2023

Coatings

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Innovative technologies in the food industry are focused on integrated approaches to improve the sustainability of the food system that cover the whole supply chain. Huge post-harvest losses of fruits and vegetables and the use of synthetic chemical preservatives for this purpose are a matter of grave concern for any country. High demands for safe and healthy food have contributed to maximizing efforts to investigate post-harvest technology. Since fruits and vegetables are extremely perishable foods, they require the best post-harvest methods to maintain their storage stability and increase shelf-life. A solution for this emerging problem was found in the application of nanoemulsion edible coatings, described as thin-layered edible coatings or films with the possibility to provide additional benefits such as antioxidant and antimicrobial properties. These coatings provide protection against moisture loss, respiration, gaseous exchange, microbial spoilage, etc., offering promising results to safeguard the physicochemical during the time of storage and transportation of fruits and vegetables. This review summarizes the newest studies of nanoemulsion coatings on fresh products, providing valuable information regarding preparation and application methods and applied polymers and bioactives. Moreover, it gives a detailed description of the influence of nanoemulsion coating application (shelf-life, weight loss, colour, etc.) on fresh fruits and vegetables during storage.

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Section: Microbial Analysesmentioning

confidence: 56%

Progress in Fruit and Vegetable Preservation: Plant-Based Nanoemulsion Coatings and Their Evolving Trends

Cvanić,

Šovljanski,

Popović

et al. 2023

Coatings

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“…Furthermore, chitosan interacts with a plant´s immune system, triggering a cascade of biochemical reactions and stimulating the activation of genes related to the activity of chitinase, peroxidase, catalase, polyphenol oxidase, and B-1,3-glucanase, while also increasing the concentration of flavonoids and lignin [57][58][59]. Moreover, the versatility of this polymer with other technologies helps enhance the formation of a rigid network derived from these properties [30,60,61].…”

Section: Effect Of Chitosan Against Phytopathogens In Fruitsmentioning

confidence: 99%

Natural Compounds and Derivates: Alternative Treatments to Reduce Post-Harvest Losses in Fruits

Rayón-Díaz,

Hernández-Montiel,

Sánchez-Burgos

et al. 2024

AgriEngineering

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The effects of phytopathogenic fungi on fruits and vegetables are a significant global concern, impacting various sectors including social, economic, environmental, and consumer health. This issue results in diminished product quality, affecting a high percentage of globally important fruits. Over the last 20 years, the use of chemical products in the agri-food sector has increased by 30%, leading to environmental problems such as harm to main pollinators, high levels of chemical residue levels, development of resistance in various phytopathogens, and health issues. As a response, various organizations worldwide have proposed programs aimed at reducing the concentration of active compounds in these products. Priority is given to alternative treatments that can mitigate environmental impact, control phytopathogens, and ensure low residuality and toxicity in fruits and vegetables. This review article presents the mechanisms of action of three alternative treatments: chitosan, citral, and hexanal. These treatments have the potential to affect the development of various pathogenic fungi found in tropical and subtropical fruits. It is important to note that further studies to verify the effects of these treatments, particularly when used in combination, are needed. Integrating the mechanisms of action of each treatment and exploring the possibility of generating a broad-spectrum effect on the development of pathogenic microorganisms in fruits is essential for a comprehensive understanding and effective management.

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“…Al-Hilifi et al added a whey protein hydrolysate with antimicrobial and antioxidant properties to chitosan films for food packaging . Abdalla et al added Sicilian lemon essential oil with antimicrobial properties to films and coatings from pectin and chitosan for strawberry preservation packaging . Al-Hilifi et al added natural antioxidant anthocyanins to aloe vera gel coating for freshness packaging of fig fruits .…”

Section: Introductionmentioning

confidence: 99%

“… 10 Abdalla et al added Sicilian lemon essential oil with antimicrobial properties to films and coatings from pectin and chitosan for strawberry preservation packaging. 11 Al-Hilifi et al added natural antioxidant anthocyanins to aloe vera gel coating for freshness packaging of fig fruits. 12 Zhou et al modified chitosan using glycidyl trimethylammonium, which has antimicrobial properties, and dihydroxy benzaldehyde, a natural polyphenol antioxidant, to prepare quaternate catechol-functionalized chitosan that can be used as a coating material for fruits.…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Clove Essential Oil Slow-Release Microencapsulated Composite Film and Its Preservation Effects on Blueberry

Li,

Bian,

Tang

et al. 2024

ACS Omega

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In order to extend the shelf life of fruits and vegetables, a sodium alginate-sodium carboxymethyl cellulose composite film loaded with poly(vinyl alcohol) microcapsules was prepared in this paper. The optimal film substrate ratios were obtained after the response surface optimization. Poly(vinyl alcohol) microcapsules were prepared, clove essential oil was loaded into them to investigate the effects of microcapsules on the composite film properties, and the microcapsule composite film with the best overall performance was selected to be applied to blueberry preservation. The results showed that the composite film of 0.84% sodium alginate, 0.25% sodium carboxymethyl cellulose, and 0.56% glycerol presented excellent mechanical properties after adding 1.75% microcapsules. It had a good inhibitory effect on Escherichia coli, Staphylococcus aureus, and Penicillium and had a DPPH clearance rate of 83.78%. The low-temperature bonded composite film could slow down the respiration rate of blueberry, inhibit browning and water loss, effectively maintain the quality of blueberry, and have a significant preservation effect on the anthocyanin and soluble solid content of blueberry. The clove essential oil slow-release microencapsulated composite film can be used for blueberry preservation.

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Eco-sustainable coatings based on chitosan, pectin, and lemon essential oil nanoemulsion and their effect on strawberry preservation

Cited by 25 publications

References 54 publications

Progress in Fruit and Vegetable Preservation: Plant-Based Nanoemulsion Coatings and Their Evolving Trends

Progress in Fruit and Vegetable Preservation: Plant-Based Nanoemulsion Coatings and Their Evolving Trends

Natural Compounds and Derivates: Alternative Treatments to Reduce Post-Harvest Losses in Fruits

Characterization of a Clove Essential Oil Slow-Release Microencapsulated Composite Film and Its Preservation Effects on Blueberry

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