Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits

Arabpoor, Bahareh; Yousefi, Shima; Weisany, Weria; Ghasemlou, Mehran

doi:10.1016/j.foodhyd.2020.106394

Cited by 107 publications

(52 citation statements)

References 69 publications

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“…Similar trends have been observed with pears coated with CS-based coatings, corroborated by Rosenbloom et al [ 12 ] and Lin et al [ 27 ]. The change in TA with storage time in uncoated fruits may be due to the normal ripening process [ 28 ], which is slowed down with the formulations of CS and CS + RGEO by the barrier effect of the coatings against oxygen, which inhibits the oxidation of the organic acids [ 29 ]. Previous studies have demonstrated that chitosan-based coatings reduce citric and malic acid contents, which are the major organic acids in ripe pear fruit [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

Packham’s Triumph Pears (Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil

et al. 2021

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Pears (Pyrus communis L.) cv. Packham’s Triumph are very traditional for human consumption, but pear is a highly perishable climacteric fruit with a short shelf-life affected by several diseases with a microbial origin. In this study, a protective effect on the quality properties of pears was evidenced after the surface application of chitosan-Ruta graveolens essential oil coatings (CS + RGEO) in four different concentrations (0, 0.5, 1.0 and 1.5 %, v/v) during 21 days of storage under 18 °C. After 21 days of treatment, a weight loss reduction of 10% (from 40.2 ± 5.3 to 20.3 ± 3.9) compared to the uncoated pears was evident with CS + RGEO 0.5%. All the fruits’ physical-chemical properties evidenced a protective effect of the coatings. The maturity index increased for all the treatments. However, the pears with CS + RGEO 1.5% were lower (70.21) than the uncoated fruits (98.96). The loss of firmness for the uncoated samples was higher compared to the coated samples. The pears’ most excellent mechanical resistance was obtained with CS + RGEO 0.5% after 21 days of storage, both for compression resistance (7.42 kPa) and force (22.7 N). Microbiological studies demonstrated the protective power of the coatings. Aerobic mesophilic bacteria and molds were significantly reduced (in 3 Log CFU/g compared to control) using 15 µL/mL of RGEO, without affecting consumer perception. The results presented in this study showed that CS + RGEO coatings are promising in the post-harvest treatment of pears.

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Section: Resultsmentioning

confidence: 99%

Packham’s Triumph Pears (Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil

et al. 2021

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“…Similarly, Arabpoor et al. ( 2021 ) stated that total antioxidant content of sweet cherries coated with chitosan nanoparticles containing essential oil was higher than the control during 21 days of storage (Arabpoor et al., 2021 ).…”

Section: Resultsmentioning

confidence: 99%

“…As seen in Table 3 , firmness of all treatments gradually decreased during storage time. This can be due to the degradation of the cell wall and loss of water by the cell breakdown (Arabpoor et al., 2021 ). Fruits that are stored in nanofiber‐containing packages exhibited higher firmness compared with the control during 12 days of cold storage.…”

Section: Resultsmentioning

confidence: 99%

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Fabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation

Zeinali

Alemzadeh

Zarban

et al. 2021

Food Science & Nutrition

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“…Jemaa and coworkers applied as a food preservative the essential oil of Thymus capitatus , the antimicrobial activity being attributed to carvacrol [ 106 ]. Eryngium campestre essential oil encapsulated in chitosan nanoparticles was developed to reduce the microbial counts and to extend the shelf life of sweet cherries, farnesene being identified as the main responsible compounds for the antimicrobial effects [ 107 ]. For the cases of encapsulation, different physicochemical characterizations are needed in order to optimize these materials for specific applications.…”

Section: Different Medicinal and Aromatic Plants—different Applicamentioning

confidence: 99%

Selected Aspects Related to Medicinal and Aromatic Plants as Alternative Sources of Bioactive Compounds

Fierăscu

Baroi

et al. 2021

IJMS

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Natural compounds obtained from different medicinal and aromatic plants have gained respect as alternative treatments to synthetic drugs, as well as raw materials for different applications (cosmetic, food and feed industries, environment protection, and many others). Based on a literature survey on dedicated databases, the aim of the present work is to be a critical discussion of aspects regarding classical extraction versus modern extraction techniques; possibilities to scale up (advantages and disadvantages of different extraction methods usually applied and the influence of extraction parameters); and different medicinal and aromatic plants’ different applications (medical and industrial applications, as well as the potential use in nanotechnology). As nowadays, research studies are directed toward the development of modern, innovative applications of the medicinal and aromatic plants, aspects regarding future perspectives are also discussed.

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Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits

Cited by 107 publications

References 69 publications

Packham’s Triumph Pears (Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil

Packham’s Triumph Pears (Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil

Fabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation

Selected Aspects Related to Medicinal and Aromatic Plants as Alternative Sources of Bioactive Compounds

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