Edible films and coatings for shelf life extension of mango: a review

Tavassoli-Kafrani, Elham; Gamage, Mala Villaddara; Dumée, Ludovic F.; Kong, Lingxue; Zhao, Shuaifei

doi:10.1080/10408398.2020.1853038

Cited by 64 publications

(35 citation statements)

References 137 publications

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“…For SPE validation purposes, standard solutions of sixteen analytes were prepared in different concentrations (25, 50, 75 and 150 μg/mL) with respect to the SPE column capacity, as well as the values previously identified in different plant species [25]. Analytes were also prepared in different solvents (according to the tested sample loading solvents and A: maximum growth in the stationary phase; υ max : maximum specific growth rate; λ: lag phase.…”

Section: Preparation Of Standard Solutions Calibration Standards and Model Mixturesmentioning

confidence: 99%

“…Moreover, some researchers demonstrated the potential of edible antimicrobial coatings in fresh fruits to increase their shelf life [24]. A preponderant factor for developing this technology is due to its nontoxicity, biocompatibility, biodegradability and reproducibility properties [23,25,26]. The efficiency of fruit coating materials primarily depends on the coatings ingredients' nature and their relative optimal concentration [27].…”

Section: Introductionmentioning

confidence: 99%

“…Starch is a polysaccharide consisting of mostly linear chains of amylose (ideal for film-forming) and highly branched chains of amylopectin and derived from diverse resources. Starch is cheap, commercially available, transparent, colorless and tasteless [25,28]. Moreover, the use of starch and its derivates for producing edible films or coatings is extensive.…”

Section: Introductionmentioning

confidence: 99%

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Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides

Ochoa‐Velasco

Pérez-Pérez

Varillas-Torres

et al. 2021

Foods

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The aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against Colletotrichum gloeosporioides. In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and thymol was determined at different pH values against Colletotrichum gloeosporioides. With MIC values, binary mixtures were developed. From these results, two coatings formulations were in vivo evaluated on mango and papaya. Physicochemical analysis, color change, fruit lesions and C. gloeosporioides growth were determined during storage. In vitro assay indicated that the MIC value of carvacrol and thymol against C. gloeosporioides was 1500 mg/L at pH 5. An additive effect was determined with 750/750 and 1125/375 mg/L mixtures of carvacrol and thymol, respectively. Coated fruits with selected mixtures of carvacrol and thymol presented a delay in firmness, maturity index and color change. Moreover, a fungistatic effect was observed due to a reduction of lesions in coated fruits. These results were corroborated by the increase in the lag phase value and the reduction of the growth rate. Carvacrol and thymol incorporated into edible films and coatings are able to reduce the incidence of anthracnose symptoms on mango and papaya.

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Section: Preparation Of Standard Solutions Calibration Standards and Model Mixturesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides

Ochoa‐Velasco

Pérez-Pérez

Varillas-Torres

et al. 2021

Foods

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“…Biopolymers are used to prepare edible films and coatings, materials with thickness below 0.3 mm that are produced through a blend of biopolymers with different additives dispersed in an aqueous phase, and are safe to eat [5,11,12]. Edible films and coatings are easily manufactured, economically viable [13] and provide mechanical protection and improvement of food quality through moisture regulation and internal equilibrium between gases and solutes [5,12,13]. In addition to that, these materials can protect against UV radiation, fungi and bacterial contamination [5].…”

Section: Introductionmentioning

confidence: 99%

“…Edible films and coatings have the capacity to carry bioactive compounds, such as phenolic compounds, vitamins, nutraceuticals and probiotics, which improve food quality and, at the same time, provide additional health properties to the consumer after food consumption [5,14]. All these characteristics contribute to shelf-life increase [5,12] and a reduction in the use of additives [15]. In general, edible films and coatings are classified into the following: oil/water emulsions and colloidal dispersions [5].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application

et al. 2021

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Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenolic compounds enriched plant extracts in edible films and coatings contribute to preventing food spoilage/deterioration and the extension of shelf life. This review is focused on edible films and coatings based on gums and starch. Special attention is given to bioactive edible films and coatings incorporating plant extracts enriched in phenolic compounds.

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