Effect of poly-ε-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit

Shunfeng, Li; Zhang, Lihua; Liu, Mengpei; Wang, Xiaoyuan; Zhao, Genhai

doi:10.1016/j.postharvbio.2017.08.014

Cited by 46 publications

(32 citation statements)

References 43 publications

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“…In particular, the EC2 treatment showed almost gradual linearity with the lowest maximum values compared to the other treatments, on the 12 th day of storage. Similar results have been reported from Li et al [53] on the edible coating for fresh-cut kiwis and from Cortez-Vega et al [54] on fresh-cut papaya. e titratable acidity (TA) decreases both in the fruits subjected to coating treatments and in the untreated fruits (CTR), starting from the same value (1 g citric acid/L) ( Figure 2).…”

Section: Resultssupporting

confidence: 89%

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Farina

Passafiume

Tinebra

et al. 2020

Journal of Food Quality

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Ready-to-eat products are damaged by various factors, including exposure to O 2 and CO 2 , extreme temperatures, and rapid decay, due to trauma during processing. e use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. e aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gelbased edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl 2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). e fruits treated with EC2 showed the best results while maintaining high values in terms of firmness (that differ from the control of 42.5%), soluble solid content (that differ from the control of 14.6%), and titratable acidity (that differ from the control of 49%). Hence, the addition of CaCl 2 also reduces the ripening rate and loss of color without altering the product's sensory qualities. EC3 and EC4 treatments have provided an oxygen barrier and reduced respiratory rate, increasing the firmness retention and keeping a high C * value thanks to K carrageenan and sodium alginate.

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Section: Resultssupporting

confidence: 89%

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Farina

Passafiume

Tinebra

et al. 2020

Journal of Food Quality

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“…Slow respiration rates in turn, delays the synthesis and the use of metabolites that results in lowering the soluble solid concentration. Similar results were reported by Li et al (2017) on edible coating for fresh-cut kiwi, and Cortez-Vega et al (2014) on fresh-cut papaya. Table 3.…”

Section: Acidity and Total Soluble Solidsupporting

confidence: 88%

Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya

Kathiresan

Lasekan

2019

CyTA - Journal of Food

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This study examined the potential of incorporating stearic acid in starch-based edible coating formulations in order to increase the quality and shelf-life of fresh-cut papaya ("Sekaki" variety). Glycerol was employed as plasticizer and stearic acid was incorporated in proportions of; 0 %, 1%, 2%, and 3% (w/w). Film with 30% glycerol, 1% stearic acid, 5 g of starch, and 5% aloe Vera was chosen because it had low film solubility and water vapour permeability (29.54 ± 0.21, 2.99 ± 0.21), respectively. Furthermore, this film had slightly darker L* value (78.19 ± 1.21) which is an advantage because it will be able to reduce the loss of ascorbic acid (AA) which is sensitive to light and acceptable level of mechanical property The properties of the fresh-cut papayas were analysed during 12 days of storage at 10°C. The results obtained showed that the edible coating (i.e. film with 30% glycerol, 1% stearic acid, 5 g of starch, and 5% aloe Vera) significantly improved the physiochemical properties of fresh-cut papaya in terms of reduced weight loss, better firmness, better colour retention, and a slight decrease in AA content during storage. Furthermore, the microbial analysis showed that, the coating was able to extend the shelf life of fresh-cut papaya up to 12 days at refrigerated conditions.

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“…In recent years, ready‐to‐eat rice and wet‐fresh noodles have become popular due to their convenience, freshness, unique flavor, and taste. However, these kinds of products have a high moisture content and water activity that is suitable for the proliferation of spoilage organisms, which makes long‐term preservation difficult (Li, Zhang, et al, ; Ren, Ma, & Wang, ). Therefore, prolonging the shelf life of these products is becoming a hot topic in both domestic areas as well as overseas.…”

Section: Applications Of ε‐Pl In Foodsmentioning

confidence: 99%

Review of the application of ε‐poly‐L‐lysine in improving food quality and preservation

Tuersuntuoheti

Wang

et al. 2019

J Food Process Preserv

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ε‐poly‐L‐lysine (ε‐PL) is a cationic polypeptide. As a natural antibacterial peptide, it has attracted much attention in the food, biomedical, and chemical industries because of its wide antibacterial spectrum and safety. Use of ε‐PL in the food industry is common, due to its biological activity and functional properties. This paper focuses on the physiochemical properties, safety, antibacterial activity, antibacterial mechanism of action, and applications of ε‐PL in improving the quality and shelf life of various foods. Practical applicationsAs green consumerism is becoming more popular, there is a growing demand for natural preservatives. This work provides basic theories and methods for the application of ε‐PL in food preservation. This paper gives scientific guidelines for consumers and producers of agricultural products. Thus, it may promote the utilization of ε‐PL in the food industry and reduce the use of chemical preservatives.

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Effect of poly-ε-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit

Cited by 46 publications

References 43 publications

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya

Review of the application of ε‐poly‐L‐lysine in improving food quality and preservation

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