Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage

Abstract

Chestnuts (Castanea sativa Mill.) were subjected to three different coatings -chitosan, alginate and whey proteinand stored under refrigeration (0°C, 90% HR) during 6 months. The shell color parameters a*, b* and C showed a tendency to decrease in all samples, while L* increased in alginate coated chestnuts. Application of coatings had no effect on moisture, water activity (a w ), as well as in the color inside the fruit and texture parameters (maximum penetration force and hardness). On the contrary, acidity and total soluble solids increased during storage in coated samples. The chitosan coating reduced chestnuts microorganisms' counts after 6 months of storage, compared to the control. In conclusion, chitosan coating improved the microbial quality of chestnuts, so it is a possible preservation alternative and an effective method to solve the problem of microbial growth in chestnuts throughout storage.

Improving the physicochemical properties of a traditional Portuguese cake – “económicos” with chestnut flour

“…Hue and chroma represent the tone and saturation of a color, respectively, and were also calculated following eqn (2) and (3).…”

“…Currently, consumer interest in the products of regional origin with a traditional image is growing; in this sense, the issue of valuing regional and national products has been receiving a lot of attention from the population and the community. 1 There are several species that represent a valuable natural resource for rural populations, an example of which is Castanea sativa Mill., which according to Fernandes et al 2 is one of the main sources of income in some rural areas in the North of Portugal, its production in 2017 being 25.652 tons. Most of the production of chestnut is intended for fresh consumption; however, there are fruits that are not suitable for sale due to various factors (e.g.…”

Impacts of salicylic acid, chitosan, and salicyloyl chitosan on quality preservation and microbial load reduction in strawberry fruits during cold storage

“…Fruits coating with edible and non‐toxic compounds such as chitosan and salicylic acid can be used for decreasing microbial rots and respiration rate and maintaining their postharvest sensory and quality and extending fruits' postharvest life (Contigiani et al, 2020). Due to non‐toxicity, biodegradability, biocompatibility, antioxidant, and antimicrobial activity, chitosan (CS) can be used as a promising edible and biologically safe preservative coating for maintaining sensory and nutritional quality of fruits (Fernandes et al, 2020; Jongsri et al, 2016). Also, antifungal activity of CS derived from its polycationic nature, which causes the leakage of intracellular electrolytes and protein constituents upon contact with fungal cells, delayed or even inhibited their RNA, and protein synthesis, and finally, led to death of pathogen cells.…”

“…Fruits coating with edible and non-toxic compounds such as chitosan and salicylic acid can be used for decreasing microbial rots and respiration rate and maintaining their postharvest sensory and quality and extending fruits' postharvest life (Contigiani et al, 2020). Due to non-toxicity, biodegradability, biocompatibility, antioxidant, and antimicrobial activity, chitosan (CS) can be used as a promising edible and biologically safe preservative coating for maintaining sensory and nutritional quality of fruits (Fernandes et al, 2020;Jongsri et al, 2016).…”

“…Salicylic acid (SA) as a natural and safe signaling molecule was applied for maintaining fruits sensory and nutritional quality, leading to extending postharvest life in mandarin (Haider et al, 2020), pomegranate (García-Pastor et al, 2020), lemon (García-Pastor et al, 2020), and strawberry fruits (Hosseinifarahi et al, 2020).…”