Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Périgord truffles (Tuber melansoporum) during storage

Choo, Kenny S. O.; Bollen, Maike; Ravensdale, Joshua T.; Dykes, Gary A.; Coorey, Ranil

doi:10.1016/j.fm.2021.103743

Cited by 17 publications

(5 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Due to the availability and the cost of truffles, 1,7 at each analysis day, 1 g of sample from each bag was aseptically cut for microbial analysis, and the remaining truffle was vacuum-packaged and stored at 4 AE 2 C until the next analysis. 27 The sample preparation and analysis were done in such a way because it is industrial/common practice that truffles are usually used as a flavor enhancer rather than as a food product owing to their strong scent and high price. 1,7 In general, only a few thin slices of truffles are shaved from a whole single truffle, which are sufficient to add flavor to a meal.…”

Section: Sample Preparation and Storage Conditionsmentioning

confidence: 99%

Microbiological evaluation of whole, sliced, and freeze‐dried black truffles (Tuber melanosporum) under vacuum packaging and refrigerator storage

et al. 2022

Self Cite

View full text Add to dashboard Cite

Background: Black truffle (Tuber melanosporum) is usually available in a form of a whole, offcut pieces (sliced to remove defects or broken from larger truffles) or freeze-dried (one of the preservation methods), but there is insufficient knowledge about microbial spoilage of these products. The changes in the microbiology of whole, sliced, and freezedried black truffles (Tuber melanosporum) were determined in this study. All truffle samples were vacuum-packaged and stored at 4 C for 30 days and evaluated on day 0, 4, 8, 15, and 30. The total plate count, Pseudomonas spp. count, yeast, and mold count, as well as the presence of Listeria spp., Salmonella spp., and Bacillus spp., were examined. Results:The main finding of this study was that the total microbial count, Pseudomonas spp. count, and yeasts count associated with the freeze-dried truffles were generally lower than that of the whole and sliced truffles. While mold, Listeria spp., and Salmonella spp. were not detected (<2.00 log CFU/g), Bacillus spp. were detected at a very low count in all sample types (<3.48 log CFU/g). Conclusion:Overall, the results suggest the need to establish an effective decontamination treatment before packaging and storage to delay microbial spoilage.

show abstract

Section: Sample Preparation and Storage Conditionsmentioning

confidence: 99%

Microbiological evaluation of whole, sliced, and freeze‐dried black truffles (Tuber melanosporum) under vacuum packaging and refrigerator storage

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…It has also been proven effective in enhancing the biosynthesis of secondary metabolites in several medicinal plants. In this context, CS coating has positively maintained the volatile components and preserved the shelf-life quality of Tuber melansoporum [ 28 ]. As a bioactive material, CS improved the total phenolics and sugar contents, as well as the antioxidant capacity and, hence, reduced the deleterious effects of oxidative stress [ 29 ] that normally occur after the flowers are cut or harvested.…”

Section: Introductionmentioning

confidence: 99%

The Efficacies of 1-Methylcyclopropene and Chitosan Nanoparticles in Preserving the Postharvest Quality of Damask Rose and Their Underlying Biochemical and Physiological Mechanisms

Ali

Issa

Al-Yasi

et al. 2022

Biology

View full text Add to dashboard Cite

Preserving the flower shelf life of damask rose is a crucial matter in promoting its economic viability. Chitosan nanoparticles (CSNPs) and 1-methylcyclopropene (1-MCP) may potentially decrease the postharvest loss of several horticultural commodities, but no findings on damask rose have been published. Therefore, the aim of this research was to study the effect of 1-MCP (400 mg m−3) and either the pre- or postharvest application of CSNPs (1%) on maintaining the quality of damask rose flowers during storage at 4 or 20 °C. The shelf life of damask rose has been significantly extended, along with a reduction in weight loss due to 1-MCP, CSNPs and pre-CSNP treatments. 1-MCP or CSNP applications have resulted in a higher relative water content, volatile oil, total anthocyanins, total carotenoids, total phenolics and antioxidant activity. Ethylene evolution, H2O2 generation and malondialdehyde content were significantly decreased due to 1-MCP or CSNPs treatment, and hence, the cell membrane functions have been maintained. The 1-MCP or CSNP-treated flowers have shown higher activities of catalase and ascorbate peroxidase and lower activities of polyphenol oxidase and lipoxygenase in comparison to untreated flowers. Our results showed that the postharvest application of 1-MCP or CSNPs is a very promising method to maintain the postharvest quality of damask rose during storage.

show abstract

“…In the second group, there is asparagus waste extract, whose coating is antifungal [24], mango peel extract, whose coating is antifungal and antibacterial [94], and pomegranate peel extract, whose film was effective against E. coli and S. aureus [112]. Many other different bioactive compounds have been used to try to increase the level of antimicrobial activity in fruits and vegetables, such as tea seed oil, whose coating was effective against B. cinerea [54], and thyme oil, whose coating was effective against E. coli and S. aureus [56], from plants, cardamom oil [34], and caraway oil [49] from byproducts, and other compounds: curcumin [39], oleic acid [48], propolis [52], natamycin [63], bacteriocin from Bacillus methylotrophicus BM47 [158], citric acid [109], tannic acid [98], and xyloglucan [120]. Probiotics, such as Lactococcus lactis, together with cranberry extract [143], may also be incorporated into edible films/coatings to enhance their antibacterial activity.…”

Section: Antimicrobial Propertiesmentioning

confidence: 99%

Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

Martins,

Pintado,

Morais

et al. 2024

Foods

View full text Add to dashboard Cite

The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3–5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.

show abstract

Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Périgord truffles (Tuber melansoporum) during storage

Cited by 17 publications

References 46 publications

Microbiological evaluation of whole, sliced, and freeze‐dried black truffles (Tuber melanosporum) under vacuum packaging and refrigerator storage

Microbiological evaluation of whole, sliced, and freeze‐dried black truffles (Tuber melanosporum) under vacuum packaging and refrigerator storage

The Efficacies of 1-Methylcyclopropene and Chitosan Nanoparticles in Preserving the Postharvest Quality of Damask Rose and Their Underlying Biochemical and Physiological Mechanisms

Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

Contact Info

Product

Resources

About