Nanoreinforced alginate–acerola puree coatings on acerola fruits

Abstract

a b s t r a c tCombinations of fruit purees with polysaccharides have been explored to produce edible films and coatings. In this study, the combination between acerola puree and alginate was reinforced with cellulose whiskers (CW) or montmorillonite (MMT) to form nanocomposite edible films (casted on glass plates) and edible coatings (applied on acerola fruit surfaces). Three film/coating dispersions were formulated, based on unfilled alginate-acerola puree (AA), CW-reinforced alginate-acerola puree (CWAA), and MMT-reinforced alginate-acerola puree (MMTAA). Both nanofillers (CW and MMT) reduced water vapor permeability (WVP) of films. When applied to fresh acerolas, the coatings decreased fruit weight loss, decay incidence, and ripening rates. Ascorbic acid retention by the fruits were favored by the coatings, especially the nanocomposite ones. The MMTAA coating was the most effective in reducing weight loss of acerolas. Moreover, it was the coating which best maintained its red color and the visual acceptance of coated acerolas.

An assessment of lactobiopolymer-montmorillonite composites for dip coating applications on fresh strawberries

“…A similar result was found when MMT was added into an alginate‐acerola puree base to coat acerola fruits. The MMT filled coating was more effective than unfilled coating in reducing the weight loss of acerolas after the day 7 of storage at 6 o C …”

“…Notwithstanding the fact that the instrumental measurements of colour were not significantly different between the three sets of fruit samples, the addition of nanoclay into the coating formulation appears to be promising from a subjective global appearance evaluation. Azeredo et al . also reported a better subjective acceptance of coated acerola when MMT was added into an alginate‐acerola puree base coating, which was attributed to an anthocyanin stabilizing effect of MMT.…”

“…The present study aimed to evaluate the effect of adding MMT‐nanoparticles to a lacto‐biopolymer coating containing an antifungal agent, focusing on the morphological, thermal and barrier properties of the coating material, and also examined the shelf life of coated fresh strawberries. Few previous studies have dealt with the effect of MMT nanocomposites coatings to preserve fresh food, such as acerola, melon, fruit salad and carrots …”

On the spray drying of uniform functional microparticles

“…The last example demonstrated the generation of hierarchically ordered silica nanoparticles/alginate composites (Liu et al, 2013b), which has been applied in cell encapsulation (GimenoFabra, Peroglio, Eglin, Alini, & Perry, 2011), biocatalyst (Xu, Lu, Li, Jiang, & Wu, 2006), and coating (Azeredo, Miranda, Ribeiro, Rosa, & Nascimento, 2012). The spray-dried microparticles from precursors containing silica nanoparticles (12 nm) and alginate with 1:1 ratio in the precursor are shown in Fig.…”

A Relook at Food Packaging for Cost Effective by Incorporation of Novel Technologies

“…Such materials have high mechanical support, highspeed production and low permeability and low production costs as well. The huge amount of waste generated by usage of non-biodegradable materials are hazardous to environment, difficult to eliminate [10] and many other issues associated with food packaging materials ( Table 4). The material which is biodegradable are therefore attention since 1970's [64]; especially in context to medical usage (suture materials), food industry (spoilage resistant packaging materials) etc.…”