Konjac glucomannan/low-acyl gellan gum edible coating containing thymol microcapsule regulates cell wall polysaccharides disassembly and delays postharvest softening of blueberries

Huang, Peng; Ding, Jie; Liu, Chunyan; Li, Hongying; Wang, Chenlin; Lin, Yan; Sameen, Dur E.; Hossen, Md Alomgir; Chen, Mingrui; Yan, Jing; Liu, Yaowen; Wen, Qiuyuan

doi:10.1016/j.postharvbio.2023.112449

Cited by 18 publications

(4 citation statements)

References 77 publications

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“…Extensive research has indicated that fruit softening is intricately linked to cell wall-hydrolyzing enzymes, which degrade cell wall polysaccharides and contribute to fruit softening through coordinated actions [22]. In this study, compared to NFT storage, NFT combined with jujube polysaccharides significantly inhibited the activity of PG, PME, β-Gal, CX, and β-Glu, thereby delaying the detrimental effects caused by the depolymerization of cell wall polysaccharides [23,24]. Storage temperature is a crucial factor influencing fruit ripening and senescence.…”

Section: Discussionmentioning

confidence: 78%

Effects of Near-Freezing Temperature Combined with Jujube Polysaccharides Treatment on Proteomic Analysis of ‘Diaogan’ Apricot (Prunus armeniaca L.)

Wang,

et al. 2023

Foods

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This study involved the extraction of polysaccharides from jujube for application in apricot storage. Although near-freezing temperature (NFT) storage is commonly employed for preserving fresh fruit, its effectiveness is somewhat limited. Incorporating jujube polysaccharides was proposed to augment the preservative effect on apricots. Our findings demonstrated that the combined use of NFT and jujube polysaccharides can maintain fruit color, and effectively inhibit decay. Additionally, Tandem Mass Tag (TMT) quantitative proteomic technology was utilized to analyze protein variations in ‘Diaogan’ apricots during storage. This dual approach not only markedly lowered the activity of polyphenol cell wall-degrading enzymes (p < 0.05) but also revealed 1054 differentially expressed proteins (DEPs), which are related to sugar and energy metabolism, stress response and defense, lipid metabolism, and cell wall degradation. The changes in DEPs indicated that the combined use of NFT and jujube polysaccharides could accelerate the conversion of malic acid to oxaloacetic acid and regulate antioxidant ability, potentially extending the storage lifespan of apricot fruit.

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Section: Discussionmentioning

confidence: 78%

Effects of Near-Freezing Temperature Combined with Jujube Polysaccharides Treatment on Proteomic Analysis of ‘Diaogan’ Apricot (Prunus armeniaca L.)

Wang,

et al. 2023

Foods

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“…These ingredients play a role in inhibiting bacteria, thus reducing the firmness decrease in firmness of kiwifruit slices caused by microbial deterioration (Ben Ghnaya et al, 2016). On the other hand, it is possible that the nanoemulsion coating disrupts the balance of O 2 /CO 2 in the kiwifruit flesh, reducing the activity of pectin-related glycosidases involved in the hydrolysis of glycosidic bonds in kiwifruit (Huang et al, 2023), thereby slowing down cell wall degradation and alleviating the decrease in kiwifruit firmness.…”

Section: Firmnessmentioning

confidence: 99%

Study on the bacteriostasis of lemon essential oil and the application of lemon essential oil nanoemulsion on fresh-cut kiwifruit

Chen,

Meng,

et al. 2024

Front. Sustain. Food Syst.

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Fresh-cut fruit has been popularized for use by consumers in recent years, but its shelf life is very short. Plant essential oils have received attention for their bioactive properties, such as antibacterial and antioxidant properties, but their volatile nature limited their application in foods. In this study, the bacteriostasis of lemon essential oil (LEO) was verified, and LEO nanoemulsion was prepared to preserve fresh-cut kiwifruit. Compared with those of gram-negative bacteria, the inhibition zone diameters of LEO against gram-positive bacteria were significantly greater, measuring 12.20 ± 0.67 mm (Staphylococcus aureus) and 14.23 ± 0.61 mm (Listeria monocytogenes), compared to 9.50 ± 1.08 mm (Escherichia coli). At a concentration of 50 mg/mL, LEO exhibited DPPH and ABTS radical scavenging rates of 84.88 and 83.01%, respectively, which were comparable to those of 10 mg/L vitamin C (VC). Konjac glucomannan, whey protein and LEO were used to prepare nanoemulsion. When 2.0% LEO was added, the nanoemulsion exhibited great stability, which resulted in a decrease in particle size to 220.80 nm, a decrease in PDI to 0.238, and an increase in zeta potential to-27.83 mV. The stability of the nanoemulsion with added LEO was superior to that of the nanoemulsion without LEO on the 15th day. Preservation tests on fresh-cut kiwifruit demonstrated that, on the 8th day, compared with no treatment, nanoemulsion containing 2.0% LEO reduced the weight loss rate from 3.20 to 1.16%, increased the firmness from 20.459 to 38.23, and decreased the decay rate from 80.69 to 41.74% compared to untreated kiwifruit. It also effectively maintained the original color of fresh-cut kiwifruit and had positive effects on the soluble solid content, titratable acid content, VC content, and total colony count. LEO has great bacteriostatic and antioxidant activity, and the use of LEO nanoemulsions on fresh-cut kiwifruit can effectively maintain various indicators of fresh kiwifruit after a 8-day storage period.

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“…The firmness of edible coated and uncoated cut brinjals was analyzed according to the method suggested by Huang et al [34]. A texture analyzer (AMETEK Brookfield CT3, Beijing, China) was used for the determination of firmness.…”

Section: Firmnessmentioning

confidence: 99%

Application of Taro (Colocasia esculenta) Mucilage as a Promising Antimicrobial Agent to Extend the Shelf Life of Fresh-Cut Brinjals (Eggplants)

Tosif,

Bains,

Goksen

et al. 2023

Gels

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Taro rhizomes are a rich source of polysaccharides, including starch and mucilage. However, mucilage has excellent anti-microbial efficacy, and unique gel-forming and techno-functional properties. Therefore, this study aimed to extract and utilize taro mucilage (TM), which is viscous and has a gel-like texture, for the shelf-life enhancement of fresh-cut brinjals (eggplants). Mucilage was extracted using hot-water extraction and the yield was calculated to be 6.25 ± 0.87% on a dry basis. Different formulations of coating gel solutions were prepared: 1, 2, 3, 4, 5, 6, and 7%. The selection of the coating gel solution was carried out based on particle size. The smallest particle size was observed in treatment T5 (154 ± 0.81 nm) and zeta potential −27.22 ± 0.75 mV. Furthermore, cut brinjals were coated with the prepared mucilage gel solution and this showed a significant effect on the overall physicochemical properties of cut brinjals. Maximum weight loss occurred on the 10th day (12.67 ± 0.24%), as compared with coated brinjals (8.99 ± 0.42%). Minor changes were observed in pH, for the control sample significantly decreased from 4.58 ± 0.45 to 2.99 ± 0.75 on the 0th day to the 10th day, respectively. Titrable acidity of coated and uncoated cut brinjals was found to be at 0.31 ± 0.44% on the 0th day, which increased up to 0.66 ± 0.20% for the control and 0.55 ± 0.68% for coated brinjals on the 10th day. The taro mucilage coating gel (TMCG) solution showed pseudo-plastic behavior or shear-thinning fluid behavior. FTIR data confirmed the existence of several functional groups including various sugars, proteins, and hydroxylic groups. Antioxidant activity of coated and uncoated cut brinjals was found to be 22.33 ± 0.37% and 22.15 ± 0.49%, respectively. The TMCG solution showed effective results towards the various food pathogenic microorganisms. Overall, it is a natural, renewable resource that is biodegradable. This makes it an environmentally friendly alternative to synthetic additives or thickeners. It is cost effective, easily available, eco-friendly, and non-toxic. This can be an attractive feature for consumers looking for sustainable and eco-friendly options.

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Konjac glucomannan/low-acyl gellan gum edible coating containing thymol microcapsule regulates cell wall polysaccharides disassembly and delays postharvest softening of blueberries

Cited by 18 publications

References 77 publications

Effects of Near-Freezing Temperature Combined with Jujube Polysaccharides Treatment on Proteomic Analysis of ‘Diaogan’ Apricot (Prunus armeniaca L.)

Effects of Near-Freezing Temperature Combined with Jujube Polysaccharides Treatment on Proteomic Analysis of ‘Diaogan’ Apricot (Prunus armeniaca L.)

Study on the bacteriostasis of lemon essential oil and the application of lemon essential oil nanoemulsion on fresh-cut kiwifruit

Application of Taro (Colocasia esculenta) Mucilage as a Promising Antimicrobial Agent to Extend the Shelf Life of Fresh-Cut Brinjals (Eggplants)

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