Improving microbiological and physicochemical properties of fresh-cut apples using carvacrol emulsions

Guo, Qi; Qing, Yudie; Qiang, Liyue; Du, Gengan; Shi, Kehan; Tang, Jiayao; Yan, Xiaohai; Chen, Hong; Yue, Yuan; He, Yuehui; Yuan, Yahong; Yue, Tianli

doi:10.1016/j.fbio.2023.102450

Cited by 18 publications

(3 citation statements)

References 39 publications

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“…On the third day, the hardness curve showed a significant inflection point, and the hardness of all fresh-cut apples in all conditions started to decrease significantly due to fruit aging. This is mainly due to the consumption of a large amount of nutrients by microorganisms during the storage process, which increases moisture loss and leads to a softening of the surface and a decrease in the firmness of freshly cut apples [ 50 ]. On the fifth day, both the experimental group and the control group samples experienced a significant loss of hardness, but the hardness of the fresh-cut apple samples in the experimental group remained significantly higher than that of the control group.…”

Section: Results and Analysismentioning

confidence: 99%

Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple

Li,

Zhang,

Chen

et al. 2023

Foods

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This study determined that Zanthoxylum bungeanum leaves (ZBLs) are rich in functional components such as cellulose, protein, flavone, and polyphenols. Therefore, they were used as the main raw material, with sodium alginate as a thickener and glycerol as a plasticizer, to investigate the preparation of active films from ZBL powder through high-pressure homogenization (HPH). The physical, optical, mechanical, and antioxidant properties of the films were evaluated, and their application in preserving fresh-cut apples was examined. The results showed that the optimal concentration of ZBL powder was 1.5% under a 30 MPa HPH treatment. The resulting HPH-treated films exhibited a denser microstructure and improved water vapor barrier properties and mechanical strength. Compared to the films without HPH treatment, the tensile strength increased from 4.61 MPa to 12.13 MPa, the elongation at break increased from 21.25% to 42.86%, the water vapor permeability decreased from 9.9 × 10−9 g/m·s·Pa to 8.0 × 10−9 g/m·s·Pa, and the transparency increased from 25.36% to 38.5%. Compared to the control group, the fresh-cut apples packaged with the HPH-treated ZBL active films exhibited effective preservation of apple quality during a five-day period at 4 °C and 70% humidity, showing better preservation effects than the other groups. In conclusion, the use of HPH treatment in developing novel biopolymer active films from ZBL powders with enhanced properties holds potential for various applications.

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Section: Results and Analysismentioning

confidence: 99%

Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple

Li,

Zhang,

Chen

et al. 2023

Foods

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show abstract

“…It is also frequently used as a avoring agent or antimicrobial agent in a variety of products, which could provide broad activity against bacteria, yeasts and fungi (Mi et al, 2023;Zhou et al, 2019). However, the highly volatile and poor water solubility of carvacrol potentially limit its application in food products (de Souza et al, 2022; Guo et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Preparation of carvacrol β-cyclodextrin inclusions and 1-methylcyclopropene-α-CD coated paper by water-free method for postharvest preservation of peach

Cao,

Su,

Luo

et al. 2024

Preprint

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Carvacrol essential oil has broad-spectrum antibacterial properties, but the essential oil is volatile and unstable for long term storage and using. In order to improve the relevant properties of carvacrol, in the present study, carvacrol was encapsulated with β-cyclodextrin (β-CD) using the saturated aqueous solution method and response surface analysis was carried out, which gave a high encapsulation rate (63.58%). The success encapsulation of carvacrol was confirmed by scanning electron microscopy, Fourier infrared spectroscopy, X-ray diffraction and thermogravimetric analysis. The release performance of the encapsulants was also tested at different temperature and humidity levels. In addition, Polyethylene glycol (PEG) composite carvacrol-inclusive fresh-keeping paper prepared by these anhydrous conditions showed high antibacterial activity against Streptomyces fructus Monilinia fructicola, the main pathogen of peaches. Also, PEG was used to form the film in the anhydrous condition with the inclusion compound and ethylene inhibitor 1-methylcyclopropene (1-MCP) to obtain the film coated paper, and its effect on postharvest preservation quality of peach was studied. The results showed that PEG + Carvacrol-β-CD + 1-MCP-α-CD inclusion complexes (ICs) effectively prolonged the storage time and improved the fruit quality and enzyme activity of peach. This study provides a solution for the preparation of controlled-release coated paper with essential oils and 1-MCP bioactives to extend the shelf life of fruits and vegetables.

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“…However, fresh-cut apples are highly perishable, and several studies have been conducted to improve the postharvest life of minimally processed apple fruits using the following methods: alginate and gellan-based edible coatings [35], photodynamic bacteria inactivation with quercetin/pectine edible coating [36], corn zein-based water-soluble coating formulation impregnated with nisin [37], whey protein isolate/high methoxyl pectin-based carvacrol emulsions [38], and probiotic film based on gellan gum, cranberry extract, and Lactococcus lactis [39].…”

Section: Introductionmentioning

confidence: 99%

Impact of Novel Active Layer-by-Layer Edible Coating on the Qualitative and Biochemical Traits of Minimally Processed ‘Annurca Rossa del Sud’ Apple Fruit

Magri

Rega²,

Capriolo³

et al. 2023

IJMS

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The color changes brought on by the enzymatic interactions of phenolic compounds with released endogenous polyphenol oxidase and the penetration of oxygen into the tissue has a significant impact on the commercialization of fresh-cut fruit, such as apples. This process causes a loss of quality in fresh-cut apples, resulting in browning of the fruit surface. By acting as a semipermeable barrier to gases and water vapor and thus lowering respiration, enzymatic browning, and water loss, edible coatings can provide a chance to increase the shelf life of fresh-cut produce. In this study, the effect of edible coatings composed of carboxymethylcellulose (CMC, 1%), sodium alginate (SA, 1%), citric acid (CA, 1%), and oxalic acid (OA, 0.5%) on fresh-cut ‘Annurca Rossa del Sud’ apple was studied. Four formulations of edible coatings, A. SA+CMC, B. SA+CMC+CA, C. SA+CMC+OA, and D. SA+CMC+CA+OA, were tested. Fresh-cut apples were dipped into different solutions and then stored at 4 °C, and physicochemical and biochemical analyses were performed at 0, 4, 8, and 12 days of storage. Results demonstrated that all four combinations improved the shelf-life of fresh-cut apple by slowing down the qualitative postharvest decay, total soluble solid, and titratable acidity. The browning index was highest in the control samples (82%), followed by CMC+SA (53%), CMC+SA+CA (32%), CMC+SA+OA (22%), and finally CMC+SA+CA+OA (7%) after 12 days of cold storage. Furthermore, coating application increased the bioactive compound content and antioxidant enzyme activities. Furthermore, the synergistic activity of SA+CMC+CA+OA reduces enzymatic browning, prolonging the postharvest life of minimally processed ‘Annurca Rossa del Sud’ apples.

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Improving microbiological and physicochemical properties of fresh-cut apples using carvacrol emulsions

Cited by 18 publications

References 39 publications

Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple

Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple

Preparation of carvacrol β-cyclodextrin inclusions and 1-methylcyclopropene-α-CD coated paper by water-free method for postharvest preservation of peach

Impact of Novel Active Layer-by-Layer Edible Coating on the Qualitative and Biochemical Traits of Minimally Processed ‘Annurca Rossa del Sud’ Apple Fruit

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