Film coating based on native starch and cationic starch blend improved postharvest quality of mangoes

Sarak, Sukanya; Boonsuk, Phetdaphat; Kantachote, Duangporn; Kaewtatip, Kaewta

doi:10.1016/j.ijbiomac.2022.04.014

Cited by 24 publications

(7 citation statements)

References 32 publications

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“…At present, for the preservation of fruits and vegetables, commonly used methods are refrigerated low-temperature preservation, air-conditioning preservation, or through a special way, such as the use of ultraviolet-light irradiation sterilization, ozone air-conditioning inhibition of cellular respiration, 1-MCP fumigation, and other measures to achieve the role of anticorrosion. − In addition, the addition of antioxidant and antimicrobial substances to the film-forming substrate can also produce some antimicrobial and antioxidant properties in the packaging . Al-Hilifi et al added a whey protein hydrolysate with antimicrobial and antioxidant properties to chitosan films for food packaging .…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Clove Essential Oil Slow-Release Microencapsulated Composite Film and Its Preservation Effects on Blueberry

Li,

Bian,

Tang

et al. 2024

ACS Omega

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In order to extend the shelf life of fruits and vegetables, a sodium alginate-sodium carboxymethyl cellulose composite film loaded with poly(vinyl alcohol) microcapsules was prepared in this paper. The optimal film substrate ratios were obtained after the response surface optimization. Poly(vinyl alcohol) microcapsules were prepared, clove essential oil was loaded into them to investigate the effects of microcapsules on the composite film properties, and the microcapsule composite film with the best overall performance was selected to be applied to blueberry preservation. The results showed that the composite film of 0.84% sodium alginate, 0.25% sodium carboxymethyl cellulose, and 0.56% glycerol presented excellent mechanical properties after adding 1.75% microcapsules. It had a good inhibitory effect on Escherichia coli, Staphylococcus aureus, and Penicillium and had a DPPH clearance rate of 83.78%. The low-temperature bonded composite film could slow down the respiration rate of blueberry, inhibit browning and water loss, effectively maintain the quality of blueberry, and have a significant preservation effect on the anthocyanin and soluble solid content of blueberry. The clove essential oil slow-release microencapsulated composite film can be used for blueberry preservation.

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Section: Introductionmentioning

confidence: 99%

Characterization of a Clove Essential Oil Slow-Release Microencapsulated Composite Film and Its Preservation Effects on Blueberry

Li,

Bian,

Tang

et al. 2024

ACS Omega

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“…[17] Cationic oxidized starch has been used in polymer emulsions due to its high stability, high dispersion, and antibacterial nature. [18,19] . Venkataraman et al prepared cationic starch electrolyte membrane, which has good heat resistance, antimicrobial properties, and surface properties.…”

Section: Introductionmentioning

confidence: 99%

“…[ 17 ] Cationic oxidized starch has been used in polymer emulsions due to its high stability, high dispersion, and antibacterial nature. [ 18,19 ] . Venkataraman et al.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of Cationic Starch Compound Emulsion by Graft Copolymerization with Tea Polyphenols and AEM5700

Wang

Liu

et al. 2024

Starch Stärke

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An antibacterial biobased compound emulsion was prepared by modifying cationic oxidized starch grafted styrene‐acrylic emulsion with 3 – (trimethoxysilyl) – propyldimethyloctadecyl ammonium chloride (AEM5700) and tea polyphenols. The biobased compound emulsion exhibited better stability, chemical properties and antibacterial properties. The structure and surface morphology of biobased compound emulsion were characterized by Fourier Transform infrared spectroscopy (FTIR) and Transmission electron microscopy (TEM). The thermal stability of biobased compound emulsion was improved, which can be concluded from the thermogravimetric analysis (TGA). The surface morphology of film was observed by the atomic force microscope (AFM). The wetting property of emulsion film was tested by contact angle test. When the compound ratio was 1.5, the biobased antibacterial compound emulsion had better stability and antibacterial properties. Compared to a single antibacterial agent, the inhibition zone increased by 4–5.5 mm. In addition, the polymerization mechanism of the biobased antibacterial emulsion was analyzed.This article is protected by copyright. All rights reserved

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“…Pullulan exhibits excellent film-forming ability, gas barrier performance, and natural decomposability, making it an optimal material for fruit preservation. Shah et al [ 17 ] altered pullulan via esterification with n -octene succinic anhydride and subsequently employed it as a coating to preserve sapota fruits. The water vapor permeability (WVP) of esterified pullulan (degree of substitution: 0.0604) was approximately 30% lower than that of the unmodified pullulan coating.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Pullulan-Based Packaging Paper for Fruit Preservation

Dong,

Tian

2024

Molecules

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Improving the shelf lives of fruits is challenging. The biodegradable polysaccharide pullulan exhibits excellent film-forming ability, gas barrier performance, and natural decomposability, making it an optimal material for fruit preservation. To overcome problems of high cost and film porosity of existing packaging technologies, we aimed to develop pullulan-based packaging paper to enhance the shelf lives of fruits. A thin paper coating comprising a mixture of 15 wt.% pullulan solution at various standard viscosities (75.6, 77.8, and 108.5 mPa·s) with tea polyphenols (15:2) and/or vitamin C (150:1) improved the oxygen transmission rate (120–160 cm3 m−2·24 h·0.1 MPa), water vapor transmission rate (<5.44 g·mm−1 m−2·h·kPa), maximum free radical clearance rate (>87%), and antibacterial properties of base packaging paper. Grapes wrapped with these pullulan-based papers exhibited less weight loss (>4.41%) and improved hardness (>16.4%) after 10 days of storage compared to those of control grapes (wrapped in untreated/base paper). Grapes wrapped with pullulan-based paper had >12.6 wt.% total soluble solids, >1.5 mg/g soluble protein, >0.44 wt.% titratable acidity, and ≥4.5 mg 100 g−1 ascorbic acid. Thus, pullulan-based paper may prolong the shelf life of grapes with operational convenience, offering immense value for fruit preservation.

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Film coating based on native starch and cationic starch blend improved postharvest quality of mangoes

Cited by 24 publications

References 32 publications

Characterization of a Clove Essential Oil Slow-Release Microencapsulated Composite Film and Its Preservation Effects on Blueberry

Characterization of a Clove Essential Oil Slow-Release Microencapsulated Composite Film and Its Preservation Effects on Blueberry

Synthesis of Cationic Starch Compound Emulsion by Graft Copolymerization with Tea Polyphenols and AEM5700

Preparation and Characterization of Pullulan-Based Packaging Paper for Fruit Preservation

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