Nanocomposite coating based on sodium alginate and nano-ZnO for extending the storage life of fresh strawberries (Fragaria × ananassa Duch.)

Emamifar, Aryou; Bavaisi, Sudabeh

doi:10.1007/s11694-019-00350-x

Cited by 69 publications

(25 citation statements)

References 49 publications

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“…Chilling injury has been associated with decreased resistance and permeability of cell membranes by increasing levels of ROS, mainly hydrogen peroxides (H 2 O 2 ) and superoxide (O 2− ). It seems that the application of Cs-Phe NPs could increase fruit tolerances to chilling injury by inducing the defense responses which could reduce ROS and preserving the cell membrane via the formation of phenolic and antioxidant compounds [40]. Zhu et al [41] showed that fruit coating using edible polymer such as chitosan has improved inhibition of ROS production and prevented chilling damage in fruit, which is in agreement with our findings.…”

Section: Weight Losssupporting

confidence: 91%

Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress

Nasr

Pateiro²,

Rabiei

et al. 2021

Coatings

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There are high levels of damage imposed on persimmon fruit postharvest, especially after storing it in cold storage, which causes chilling injury (CI). To reduce this stress on the fruit, the conventional way is to use chemical treatments. Since there is a limitation in the use of chemical materials, it is necessary to apply non-harmful treatments to decrease chilling injury and maintain the quality of persimmon in cold storage. The aim of this study is to investigate the effects of chitosan-loaded phenylalanine nanoparticles (Cs-Phe NPs) (2.5 and 5 mM) on physiochemical and quality factors of persimmon (Diospyros kaki) during 45 days of storage at 4 °C (38 °F) and evaluate the impact of Cs-Phe NPs on the preserving quality in order to reduce the chilling injury of this fruit. The experiment was conducted using a completely randomized design with three replications. Treatments were applied at 15, 30, and 45 days after storage at 4 °C with ≥90% relative humidity. The size of Cs-Phe NPs was less than 100 nm, approximately. The results showed that application of 5 mM of Cs-Phe NPs delayed the negative effects of chilling stress and enhanced antioxidant capacity, firmness, and total soluble solids of persimmon fruit. Lower H2O2 and malonaldehyde (MDA) accumulation along with higher soluble tannin and total carotenoid accumulation in persimmon fruit treated with 5 mM Cs-Phe NPs was also observed. Fruit coated using Cs-Phe NPs in both concentrations (2.5 and 5 mM) showed the highest antioxidant enzyme activity for superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) and the lowest for polyphenol oxidase (PPO) and chilling injury during storage. According to our results, 5 mM of Cs-Phe NPs could be considered as the best treatment under chilling-stress conditions.

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Section: Weight Losssupporting

confidence: 91%

Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress

Nasr

Pateiro²,

Rabiei

et al. 2021

Coatings

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“…Emamifar and Bavaisi observed the effect of alginate-ZnO NPs coating, together with cold storage temperature, toward the shelf life of fresh strawberries (Fragaria × ananassa Duch.) [43]. Coating solutions were composed of sodium alginate 1.5% w/v, glycerol 1% v/v, and ZnO NPs (size 30-50 nm) with different concentrations (0.25, 0.75, and 1.25 g/L).…”

Section: Alginatementioning

confidence: 99%

A Review of Polysaccharide-Zinc Oxide Nanocomposites as Safe Coating for Fruits Preservation

et al. 2020

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Safe coating formulated from biopolymer can be an alternative for better packaging for fruits. Among biopolymers used for safe coating, polysaccharides attracted more attention due to its biocompatibility and edibility. However, polysaccharide-based materials have weaknesses such as low water barrier and mechanical properties which result in lower capability on preserving the coated fruits. Hence, the incorporation of nanoparticles (NPs) such as zinc oxide (ZnO) is expected to increase the ability of polysaccharide-based coating for the enhancement of fruit shelf life. In this review paper, the basic information and the latest updates on the incorporation of ZnO NPs into the polysaccharide-based safe coating for fruit are presented. Various research has investigated polysaccharide-ZnO nanocomposite safe coating to prolong the shelf life of fruits. The polysaccharides used include chitosan, alginate, carrageenan, cellulose, and pectin. Overall, polysaccharide-ZnO nanocomposites can improve the shelf life of fruits by reducing weight loss, maintaining firmness, reducing the ripening process, reducing respiration, reducing the oxidation process, and inhibiting microbial growth. Finally, the challenges and potential of ZnO NPs as an active agent in the safe coating application are also discussed.

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“…Total phenolic contents (TPC) (Folin-Ciocalteu reagent) data are expressed in equivalents of mg of gallic acid for 100 g of film (mg GAE/100 g film) [78,[118][119][120]155,156,[215][216][217][218][219][220][221][222][223][224][225][226][227][228].…”

Section: Antioxidant and Antimicrobial Activitymentioning

confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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Nanocomposite coating based on sodium alginate and nano-ZnO for extending the storage life of fresh strawberries (Fragaria × ananassa Duch.)

Cited by 69 publications

References 49 publications

Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress

Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress

A Review of Polysaccharide-Zinc Oxide Nanocomposites as Safe Coating for Fruits Preservation

Edible and Functionalized Films/Coatings—Performances and Perspectives

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