Mixing Xanthan Gum and Chitosan Nano Particles to Form New Coating for Maintaining Storage Life and Quality of Elmamoura Guava Fruits

Gad, M. M.; Zagzog, Osama

doi:10.20546/ijcmas.2017.611.190

Cited by 9 publications

(1 citation statement)

References 22 publications

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“…Five persons judged random fruit samples from each replicate to give PTI scores according to the following index: Excellent taste = 4; Very good taste = 3; Good taste = 2; Acceptable taste = 1, and Bad taste (unacceptable fruits) = 0 [63].…”

Section: Juice Panel Test Index (Pti)mentioning

confidence: 99%

Influence of Wax and Silver Nanoparticles on Preservation Quality of Murcott Mandarin Fruit during Cold Storage and after Shelf-Life

et al. 2023

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Citrus fruits are perishable and considered the most prominent and essential crops at the local and global levels. The world is focused on minimizing fruit postharvest losses, maintaining fruit quality, and prolonging its storability and marketability. Thus, this study was carried out throughout the two successive seasons of 2018 and 2019 on Murcott mandarin fruits, with the purpose of extending their storage period and shelf life by making a mixture of nanosilver and wax as a coating. The fruits were picked on the first of March, washed, and coated with the following treatments: 1000 ppm imazalil (IMZ as a control), wax, 50 ppm nanosilver, 100 ppm nanosilver, and finally, the combination of wax plus 100 ppm nanosilver, packaged in 0.005% perforated polyethylene (PPE), and stored at 5 ± 1 °C and 90%–95% relative humidity for four months. Samples of each treatment were randomly taken at monthly intervals to evaluate the tested treatments’ effects on fruit quality during cold storage and 6 days of shelf life. The data proved that the combination of wax plus 100 ppm nanosilver packaged in 0.005% perforated polyethylene (PPE) was the most effective treatment for reducing discarded fruits, fresh weight loss, and catalase enzyme activity, as well as maintaining pulp firmness and vitamin C content and keeping a better taste panel index. Therefore, these coatings could be promising alternative materials for extending mandarin fruits’ postharvest life and marketing period.

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Section: Juice Panel Test Index (Pti)mentioning

confidence: 99%

Influence of Wax and Silver Nanoparticles on Preservation Quality of Murcott Mandarin Fruit during Cold Storage and after Shelf-Life

et al. 2023

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Nanotechnology‐enhanced edible coating application on climacteric fruits

Odetayo

Tesfay

Ngobese

2022

Food Science & Nutrition

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Climacteric fruits continue to ripen after harvest and produce ethylene, coupled with an increase in respiration rate, which contributes to more rapid perishability. Inhibition of ethylene biosynthesis has been shown to be an efficient way to delay the onset of ripening and lengthen shelf life. The use of edible materials as coatings presents an efficient approach in preserving the quality of fruits. Edible coatings have many benefits, such as affordability, ease of application, and use of natural ingredients. Nanotechnology provides interesting approaches to the management of fruit shelf life after harvest. Nanotechnology has the capacity of producing new materials by minimizing the size of components to a nanometric level. These kinds of nanomaterials possess distinct and improved properties for delaying fruit ripening and decay. The main goal of adding nanoparticles to edible coatings is to enhance the biopolymer's mechanical and water vapor barrier properties. Nanoparticles also contain biopolymer‐like features and are thought to have superior antibacterial, antifungal, and antiviral properties than edible coatings. This review is aimed at summarizing recent findings on the application of edible coatings in the form of nanoparticles, and their effect on quality parameters and shelf life extension of climacteric fruits. Peer‐reviewed articles were obtained by using Scopus and science direct. The current materials widely used for coating climacteric fruits are zinc, silver and chitosan nanoparticles. Zinc nanoparticles have been shown to be more effective in delaying ripening significantly by reducing weight and moisture loss and ensuring retention of fruit firmness. Further research is needed to understand their effect on other physicochemical properties of fruits.

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Extending the shelf life of mango (Mangifera indica L.) fruits by using edible coating based on xanthan gum and pomegranate peel extract

et al. 2022

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The effect of various concentration of xanthan gum (0.5%, 1%, and 2%) based edible coating supplemented with pomegranate peel extract (0.5 mL) on functional and physico-chemical properties of mango (Mangifera indica L.) fruits were studied during the storage period of 15 days at 22 °C. The application of xanthan gum (XG) based edible formulations with pomegranate peel extract (PPE) was found to be effective to maintain the quality attributes and characteristics like reducing weight loss, respiration rate, ethylene production, maintained total soluble solids (TSS), acidity, pH, texture property, ascorbic acid, phenols, and antioxidant activity as compared to control samples. In general, all tested formulations are effective; but edible coatings based on 2% of XG were found the most potential to prevent the postharvest characteristics of mango fruits while maintaining the quality attributes.

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Mixing Xanthan Gum and Chitosan Nano Particles to Form New Coating for Maintaining Storage Life and Quality of Elmamoura Guava Fruits

Cited by 9 publications

References 22 publications

Influence of Wax and Silver Nanoparticles on Preservation Quality of Murcott Mandarin Fruit during Cold Storage and after Shelf-Life

Influence of Wax and Silver Nanoparticles on Preservation Quality of Murcott Mandarin Fruit during Cold Storage and after Shelf-Life

Nanotechnology‐enhanced edible coating application on climacteric fruits

Extending the shelf life of mango (Mangifera indica L.) fruits by using edible coating based on xanthan gum and pomegranate peel extract

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