Effect of chitosan coating combined with thymol essential oil on physicochemical and qualitative properties of fresh fig (Ficus carica L.) fruit during cold storage

Saki, Mansoureh; ValizadehKaji, Babak; Abbasifar, Ahmadreza; Shahrjerdi, Iman

doi:10.1007/s11694-019-00030-w

Cited by 60 publications

(35 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Quince Table 2 shows some EOs used as edible coating materials. Saki et al, reported that, the coating composed of chitosan and thymol can provide an efficient alternative for quality maintenance and shelf life extension of fresh fig fruits [135]. Furthermore, EO of thymol together with chitosan had a significant impact against pathogenic bacteria.…”

Section: Application Of Essential Oils In the Food Industrymentioning

confidence: 99%

Essential Oils and Their Applications -A Mini Review

2019

ANFS

View full text Add to dashboard Cite

The wellbeing and sustenance of food amid its preparation, transport and storage are requirements for present day food handling. Essential oils (EOs) are important aromatic components of herbs and spices and their biological activities have been known and utilized since ancient times in perfumery, food preservation, flavoring, and medicine. The antimicrobial activities of essential oils clearly indicates that, they are more acceptable because of their unique antibacterial, antifungal and antiviral properties. This review paper focuses on essential oils and their applications by employing essential oils as a natural preservative that are suitable to be used in food preservation, pharmaceutical, cosmetics and among other industries. So far as factors which are responsible for food spoilage and other health related problems are still in existence, there is the need to develop sustained preservation and public health relief techniques. The recent advances in the application and alternative means of fruits and food decay, especially natural products as preservatives for fruits, essential oils as a drug as well as their antimicrobial scavenging characteristics will be reviewed. Other applications in the food, cosmetic and pharmacological industries, will also be conferred.

show abstract

Section: Application Of Essential Oils In the Food Industrymentioning

confidence: 99%

Essential Oils and Their Applications -A Mini Review

2019

ANFS

View full text Add to dashboard Cite

show abstract

“…Xing et al [24] demonstrated the combined application of anti-browning agents, oil fumigation, and moderate vacuum packaging (MVP) delayed the microbiological deterioration of lotus root slices while prolonging its shelf-life. According to Saki, M. et al, [25] a CTS coating combined with thymol essential oil provided a promising option for enhancing the storage quality of fresh figs. Although CTS coatings and essential oils have been applied to a variety of fresh produce, no published research exists regarding the effect of CTS coatings containing clove oil on the qualitative properties of freshly cut lemons when exposed to a diverse range of temperatures.…”

Section: Introductionmentioning

confidence: 99%

Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

Shui

et al. 2020

International Journal of Food Properties

View full text Add to dashboard Cite

In this study, chitosan (CTS) anti-browning coating film was applied to fresh cut lemon slices. The effects of freshly cut lemon slices on peroxidase (POD), polyphenol oxidase (PPO), phenolic acid and storage quality were investigated at different storage temperatures (0°C, 4°C, 7°C and 10°C). Results demonstrated that 0°C had an excellent inhibitory effect on the activity of POD, and PPO, as well as a slight impact on the seven primary phenolic acids, the content of which decreased from 0.94 mg/g and 10.01 mg/g to 0.65 mg/g and 8.87 mg/g after a storage period of 10 d. Moreover, the malonaldehyde content (MDA), relative conductivity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH, free radical) radical scavenging capacity were 0.35 μmol/g, 64.16%, and 91.4%, respectively, while the titratable acidity (TA) and vitamin C (VC) content in the juice were 11.6 g/kg and 33.97 mg/g, respectively. The aroma components denoted by D-limonene, β-pinene, and hydrophyllene also presented a high percentage after 10 d, indicating that combining the treatment of CTS coating with clove oil as a treatment at low temperatures effectively maintained the qualitative properties of freshly cut lemons.

show abstract

“…The concentration of secondary metabolites, especially flavonoids and anthocyanins, and the color of fig fruit, is dependent on the fig cultivars and genotypes . In Iran, the cultivars of Sabz, a high‐quality dried fig, and Siah, a high‐quality fresh fig, are considered to be commercial fig cultivars . The skin color of Sabz cultivar fruit is green, whereas that of Siah cultivar is dark purple.…”

Section: Introductionmentioning

confidence: 99%

“…8,9 In Iran, the cultivars of Sabz, a high-quality dried fig, and Siah, a high-quality fresh fig, are considered to be commercial fig cultivars. 10,11 The skin color of Sabz cultivar fruit is green, whereas that of Siah cultivar is dark purple.…”

Section: Introductionmentioning

confidence: 99%

Agrobacterium rhizogenes mediated transformation of Ficus carica L. for the efficient production of secondary metabolites

et al. 2020

View full text Add to dashboard Cite

BACKGROUND Ficus carica L., an ancient source of food and medicines, is rich in valuable nutritional and secondary compounds with antioxidant, antimicrobial, and anticancer effects. The present study is the first attempt to examine hairy root (HR) induction of F. carica (Sabz and Siah) by inoculating the 3‐week‐old shoots and leaves with different strains of Agrobacterium rhizogenes and also to investigate methyl jasmonate (MeJA) elicitation of HRs to produce a fast and high‐yield production method for secondary metabolites. RESULTS The maximum transformation rate (100%) was achieved by inoculating the shoots with Agrobacterium rhizogenes strain A7. Siah HRs elicited with 100 and 200 μmol L−1 MeJA and Sabz HRs with 100 μmol L−1 MeJA showed the highest total phenolic content. The highest flavonoid content was 3.935 mg QE g−1 DW in Siah HRs treated with 200 μmol L−1 MeJA and 2.762 mg QE g−1 DW in Sabz HRs treated with 300 μmol L−1 MeJA. The 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging capacity and ferric reducing antioxidant power (FRAP) value of HRs were affected by MeJA treatments. Methyl jasmonate elicitation also significantly enhanced the content of six phenolic acids (gallic acid, caffeic acid, chlorogenic acid, coumaric acid, rosmarinic acid, and cinnamic acid) and three flavonoids (rutin, quercetin, and apigenin). Thymol, a monoterpene phenol, was the main HR compound detected in gas chromatography mass spectrometry (GC–MS) analysis of the essential oils. CONCLUSION Induction of HRs and elicitation of F. carica HRs by MeJA resulted in a significant increase in the production of important phenolic compounds and a significant increase in antioxidant capacity. © 2020 Society of Chemical Industry

show abstract

Effect of chitosan coating combined with thymol essential oil on physicochemical and qualitative properties of fresh fig (Ficus carica L.) fruit during cold storage

Cited by 60 publications

References 33 publications

Essential Oils and Their Applications -A Mini Review

Essential Oils and Their Applications -A Mini Review

Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

Agrobacterium rhizogenes mediated transformation of Ficus carica L. for the efficient production of secondary metabolites

Contact Info

Product

Resources

About