Effect of gum Arabic, xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties

Wani, Sajad Mohd; Gull, Amir; Ahad, Tehmeena; Malik, A.R.; Ganaie, Tariq Ahmad; Masoodi, F.A.; Gani, Adil

doi:10.1016/j.ijbiomac.2021.06.008

Cited by 60 publications

(16 citation statements)

References 42 publications

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“…Arabic gum, xanthan gum with lemon grass essential oil 1% w/v and carrageenan edible coatings were studied by Wani et al (2021) [66]. Postharvest quality tests were made over strawberries samples treated with the three developed edible coatings, over a period of 12 days.…”

Section: Edible Films and Coatings With Functional Additives For Minimally Processed Fruit Applicationmentioning

confidence: 99%

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Miteluţ

Popa

Drăghici

et al. 2021

Foods

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The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.

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Section: Edible Films and Coatings With Functional Additives For Minimally Processed Fruit Applicationmentioning

confidence: 99%

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Miteluţ

Popa

Drăghici

et al. 2021

Foods

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show abstract

“…However, compared with untreated strawberries, strawberries coated with carrageenan are exposed to less oxygen, reducing the transpiration of water vapour, which will inhibit the metabolic activity of strawberries. Therefore, carrageenan‐coated strawberry has smaller weight loss and decay rates than untreated strawberry, and hardness and ascorbic acid levels are maintained, extending the shelf life of strawberry to 12 days under refrigerated conditions [132]. The rot rate of strawberry is reduced by 14.29% since the carrageenan coating inhibits the metabolic activity and reduces the water loss rate.…”

Section: Application Of Carrageenan Wraps In Food Packagingmentioning

confidence: 99%

Progress of Carrageenan‐Based Films and Coatings for Food Packaging Applications

Wang,

Guo,

Guo

2024

Packag Technol Sci

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As a polysaccharide extracted from marine red algae, carrageenan has the advantages of biodegradability, nontoxicity and water solubility over petroleum‐based plastics for use as films and coatings for keeping food fresh. Aqueous solutions of carrageenan can be cast into films on plates and then made into food packaging bags, as well as coated directly onto food surfaces, all of which are referred to as ‘wraps’. To overcome the inherent limitations of carrageenan as a packaging material, physical and chemical modifications have been studied. The mechanical, thermal, barrier and antibacterial properties of modified carrageenan make it widely applicable for extending the shelf life of food products and monitoring its freshness. The research progress of carrageenan‐based wraps in recent years has been reviewed in terms of preparation methods, physicochemical properties, gelation mechanisms and applications, and the factors affecting the drying rate of them have been analysed. Finally, applications and future research directions of carrageenan are summarized and discussed to provide useful guidelines for further research.

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“…Consequently, incorporating XG into food products can achieve the dual objectives of extending shelf life and imparting a glossy appearance simultaneously [ 16 ]. Previous research has explored the application of XG coatings on various fresh-cut fruits, including pears, strawberries, tomatoes, bananas, jujubes, and grapefruit slices, during storage [ 15 , 17 – 21 ]. However, there is a notable gap in specific information regarding the use of XG on freshly harvested guava fruit.…”

Section: Introductionmentioning

confidence: 99%

Xanthan gum-based edible coating effectively preserve postharvest quality of ‘Gola’ guava fruits by regulating physiological and biochemical processes

Gull,

Ejaz,

Ali

et al. 2024

BMC Plant Biol

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Background Guava is a fruit prone to rapid spoilage following harvest, attributed to continuous and swift physicochemical transformations, leading to substantial postharvest losses. This study explored the efficacy of xanthan gum (XG) coatings applied at various concentrations (0.25, 0.5, and 0.75%) on guava fruits (Gola cultivar) over a 15-day storage period. Results The results indicated that XG coatings, particularly at 0.75%, substantially mitigated moisture loss and decay, presenting an optimal concentration. The coated fruits exhibited a modified total soluble soluble solids, an increased total titratable acidity, and an enhanced sugar-acid ratio, collectively enhancing overall quality. Furthermore, the XG coatings demonstrated the remarkable ability to preserve bioactive compounds, such as total phenolics, flavonoids, and antioxidants, while minimizing the levels of oxidative stress markers, such as electrolyte leakage, malondialdehyde, and H2O2. The coatings also influenced cell wall components, maintaining levels of hemicellulose, cellulose, and protopectin while reducing water-soluble pectin. Quantitative analysis of ROS-scavenging enzymes, including superoxide dismutase, peroxidase, catalase, and ascorbate peroxidase, revealed significant increases in their activities in the XG-coated fruits compared to those in the control fruits. Specifically, on day 15, the 0.75% XG coating demonstrated the highest SOD and CAT activities while minimizing the reduction in APX activity. Moreover, XG coatings mitigated the activities of fruit-softening enzymes, including pectin methylesterase, polygalacturonase, and cellulase. Conclusions This study concludes that XG coatings play a crucial role in preserving postharvest quality of guava fruits by regulating various physiological and biochemical processes. These findings offer valuable insights into the potential application of XG as a natural coating to extend the shelf life and maintain the quality of guava fruits during storage.

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Effect of gum Arabic, xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties

Cited by 60 publications

References 42 publications

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Progress of Carrageenan‐Based Films and Coatings for Food Packaging Applications

Xanthan gum-based edible coating effectively preserve postharvest quality of ‘Gola’ guava fruits by regulating physiological and biochemical processes

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