Effects of edible coatings of Chlorella sp. containing pomegranate seed oil on quality of Spondias tuberosa fruit during cold storage

Teodosio, Albert Einstein Mathias Medeiros; Araújo, Railene Hérica Carlos Rocha; Santos, Bárbara; Linné, Jéssica Aline; Medeiros, Maria Lucimar da Silva; Onias, Elny Alves; Morais, F. A. de; Silva, Silvanda de Melo; Lima, José Franciraldo de

doi:10.1016/j.foodchem.2020.127916

Cited by 12 publications

(2 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, the coating with 2.0% of Chlorella sp. associated with pomegranate seed oil under cold storage at 14 ± 2 • C and 85 ± 5% RH for 12 days maintains fruit quality such as vitamin C and phenolic compounds [80].…”

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

confidence: 97%

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

Miteluţ

Popa

Drăghici

et al. 2021

Foods

View full text Add to dashboard Cite

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.

show abstract

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

confidence: 97%

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

Miteluţ

Popa

Drăghici

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Has been used in a mixture with pomegranate seed oil to extend the self-life of umbu (Spondias tuberosa) fruit. The formulated material contributes to the maintenance of the content of vitamin C and phenolic compounds, reducing the loss of weight and firmness and delaying the ripening process in fruits stored at 14 • C for 12 days [224]. However, the characterization of the developed coatings was not carried out.…”

Section: Trends and Challenges Of Natural Films And Coatingsmentioning

confidence: 99%

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

2021

View full text Add to dashboard Cite

Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.

show abstract

Extraction and stabilization of pomegranate seed oil: a functional oil for the food industry

Ashaolu,

Lydia,

Rehman

et al. 2024

Food Measure

View full text Add to dashboard Cite

Effects of edible coatings of Chlorella sp. containing pomegranate seed oil on quality of Spondias tuberosa fruit during cold storage

Cited by 12 publications

References 37 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

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

Extraction and stabilization of pomegranate seed oil: a functional oil for the food industry

Contact Info

Product

Resources

About