Edible Coating for Fresh Fruit: A Review

Kumar, Pushpendra; Sethi, Shruti

doi:10.20546/ijcmas.2018.705.303

Cited by 17 publications

(5 citation statements)

References 28 publications

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“…Total acid content comparison yields similar results. Because the composite membrane has lower air permeability that inhibits respiration rate and slows down the overall metabolic activity of lime fruit during storage [16][17]. Fig.…”

Section: Vibration Of Bonds Detected By Fourier-transmission Infrared...mentioning

confidence: 99%

Characteristics of HPMC/Beeswax Edible Composite Film and its Application for Preservation of Seedless Lime Fruit

Nguyen

et al. 2020

KEM

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This article is aimed at evaluating newly synthesized HPMC/BW composite films, applied for preservation of seedless lime fruit. Factors influenced to formation of the films as well as characteristics of HPMC/BW edible composite films were researched and analyzed based on experimental results and previous studies. The HPMC/BW edible composite films were created based on the components included HPMC (5% w/v), Glycerol plasticizer (Gly-2% v/v), BW (5% w/v); Oleic Acid emulsifier (OA-1% v/v). Characteristics of the composite film were evaluated via the analytical techniques known as Sensory, Tensile Strength (TS), Elongation at Break (EB), ThermoGravimetric Analyzer (TGA), Scanning Electron Microscope (SEM), Fourier Transform InfraRed (FTIR). HPMC/BW composite films applied in preserving seedless limes. Evaluations of preservation processes were based on effects of characteristics such as Sensory evaluation, Respiratory intensity, Weight loss, Vitamin C content, Total acid of before and after fruits preservation.

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Section: Vibration Of Bonds Detected By Fourier-transmission Infrared...mentioning

confidence: 99%

Characteristics of HPMC/Beeswax Edible Composite Film and its Application for Preservation of Seedless Lime Fruit

Nguyen

et al. 2020

KEM

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“…These coatings are constituted by thin films of biodegradable natural polymers (polysaccharides, animal and vegetable proteins, lipids), representing environmentally friendly technology that could be used innovatively for fresh food preservation. Among others, they can be used as active packaging by incorporating natural additives, such as antimicrobials, antioxidants, texture firming agents, nutritional compounds, or bioactive ingredients in the polymeric matrix increasing safety and maintaining the sensory, nutritional and functional characteristics of the minimally processed fruits (Alvarez, Bambace, Quintana, Gomez‐Zavaglia, & Moreira, 2021; Bambace, Alvarez, & Moreira, 2019; De Ancos, González‐Peña, Colina‐Coca, & Sánchez‐Moreno, 2015; Kumar & Sethi, 2018). Various studies have been carried out using chitosan mainly due to its demonstrated antimicrobial efficacy in a wide range of food products, using it for example as edible coatings (Bambace, Alvarez, & Moreira, 2019), nanofibers (Ceylan, 2018); thus acquiring great importance in the postharvest control of pathogenic microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Improving ready‐to‐eat apple cubes' safety using chitosan‐based active coatings

Bambace

Moreira

2022

Journal of Food Safety

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The use of active coatings is shown as an option to offer safe ready-to-eat fruits and respond the growing demand of consumers for fresh, environmentally friendly and products free from chemical preservatives. In this work, chitosan (Ch), chitosan + vanillin (Ch-V), and chitosan + geraniol (Ch-G) coatings were applied on apple cubes to evaluate their microbiological quality for 12 days of refrigerated storage. All combinations applied demonstrated significant bactericidal effects on native microbiota, resulting in number of mesophilics, psychrotrophics, and yeasts and molds under the detection limit (<2.00 log) immediately after coating and during 12 days for most of them. Moreover, Escherichia coli O157:H7 and Listeria innocua artificially inoculated on apple cubes showed great reductions after coating treatments, exerting vanillin or geraniol enriched coatings outstanding antimicrobial activity. In fact, after 12 days of refrigerated storage, apple cubes treated with vanillin and geraniol (>2.00 log CFU/g) showed reductions in E. coli O157:H7 counts greater than 2.00 log in comparison with the control (4.68 log CFU/g). The preliminary results of this study demonstrated that Ch, Ch-Va, and Ch-Ge could be an interesting alternative to improve the safety of apple cubes and, therefore, a novel option to offer safe, ready-to-eat apple to consumers.

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“…Amongst new postharvest environment-friendly management trends for fresh fruit handling, the use of edible coatings can be an excellent solution for extending freshcut products' shelf-life by reducing the harmful effects caused by minimal processing operations. Edible coatings may act as a semipermeable barrier against water vapor and gases; they may positively affect fruit tissue metabolism by reducing respiration rate, preserving the color, decreasing firmness and moisture loss, carrying antioxidant, antimicrobial, and other stabilizers, controlling microbial growth, and preserving fruit quality for a more extended period [5,7]. In addition, edible coating can be consumed along with food, can provide additional nutrients, enhance sensory characteristics, and improve product quality.…”

Section: Introductionmentioning

confidence: 99%

Mucilage-Based and Calcium Ascorbate Edible Coatings Improve Postharvest Quality and Storability of Minimally Processed Cactus Pear Fruit Stored under Passive Atmosphere

et al. 2022

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The minimally processed fruit and vegetable industry showed rapid growth worldwide, primarily due to the increasing consumer need for ready-to-eat fresh products characterized by high nutritional, sensory and healthy value. The postharvest life of peeled cactus pear fruits is relatively short, due to the processing operations that affect fruit integrity and cause metabolic disfunctions, as well as pulp browning, microbial growth, loss of firmness, off-flavor development, and nutraceutical value loss. In this study, we investigated the effects of mucilage-based (OFI) and calcium ascorbate edible coating on minimally processed cactus pear summer-ripening fruit, cold stored under passive atmosphere. The effect of the edible coating on the postharvest life, quality attributes, and nutraceutical value of fruit was evaluated by colors, total soluble solids content, carbohydrates; titratable acidity, ascorbic acid, betalains, DPPH, visual quality, and sensorial analysis. Our data showed a significant effect of mucilage-based and calcium ascorbate-based coating on preserving quality, nutritional value, sensorial parameters, and improving postharvest life of minimally processed cactus pear fruits; OFI had the most effective barrier effect. Furthermore, both coating treatments did not negatively affect the natural taste of minimally processed cactus pear fruits, which is an important aspect regarding the use of edible coatings when taste modification is undesirable.

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Edible Coating for Fresh Fruit: A Review

Cited by 17 publications

References 28 publications

Characteristics of HPMC/Beeswax Edible Composite Film and its Application for Preservation of Seedless Lime Fruit

Characteristics of HPMC/Beeswax Edible Composite Film and its Application for Preservation of Seedless Lime Fruit

Improving ready‐to‐eat apple cubes' safety using chitosan‐based active coatings

Mucilage-Based and Calcium Ascorbate Edible Coatings Improve Postharvest Quality and Storability of Minimally Processed Cactus Pear Fruit Stored under Passive Atmosphere

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