Plant-based edible coatings for managing postharvest quality of fresh horticultural produce: A review

Ncama, Khayelihle; Magwaza, Lembe Samukelo; Mditshwa, Asanda; Tesfay, S.Z.

doi:10.1016/j.fpsl.2018.03.011

Cited by 152 publications

(102 citation statements)

References 87 publications

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“…Microbial decay in cape gooseberries fruit is a result of the fungal attack of Penicillium expansum, Botrytis cinerea, Monilinia fructicola, and Rhizopus stolonifer, causing green/blue mold rot, grey mold rot, brown rot, and soft rot, respectively [10,11]. Edible coatings have been reported to be very active controlling microbial attack on the fruit surfaces, especially against fungal attack [61][62][63].…”

Section: Microbiological Analysismentioning

confidence: 99%

Assessment of Chitosan-Rue (Ruta graveolens L.) Essential Oil-Based Coatings on Refrigerated Cape Gooseberry (Physalis peruviana L.) Quality

et al. 2020

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Cape gooseberry (Physalis peruviana L.) is one of the main exotic fruits in demand throughout the world market. However, this fruit has problems with physical and microbial decay causing losses up to thirty percent during post-harvest stage and market storage. As an alternative for conservation, technologies based on edible coatings of biopolymers incorporating essential oils have been developed. In this paper we studied the effect of edible coatings based on chitosan (CS) and Ruta graveolens L. essential oil (RGEO) at different concentrations applied on the surface gooseberries at 18 ± 2 °C. The emulsions exhibited a reduction in the viscosity and the particle size with the increasing in the RGEO amount (from 124.7 cP to 26.0 cP for CS + RGEO 0.5% and CS + RGEO 1.5%, respectively). A lower weight loss was obtained for fruits coated with CS + RGEO 0.5% (12.7%) as compared to the uncoated (15%), while the maturity index increased in a lower amount for CS + RGEO coated than the uncoated fruits. The mesophyll growth was delayed three days after the coating applications for CS + RGEO 1.0% and 1.5%. At day twelve of the coating process, fruits with CS + RGEO 1.5% presented only 3.1 Log UFC/g of aerobic mesophylls and 2.9 Log UFC/g of molds and yeasts, while the uncoated fruits presented 4.2 Log UFC/g of aerobic mesophylls and 4.0 Log UFC/g of molds and yeasts, demonstrating a microbial barrier of the coatings incorporating RGEO in a concentration dependent manner. The CS + RGEO coating also preserve the antioxidant property of case gooseberries after twelve days of treatment under storage according to the 2,2′-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethyl-benzothiazoline-6-sulphonic acid) (ABTS) results. It was demonstrated by the ABTS method that T5 antioxidant capacity from day one to day twelve only decreases from 55% to 44%, while in the uncoated fruits (T1) the antioxidant capacity decreased from 65% to 18%. On the other hand, using the DPPH method the reduction was from 73% to 24% for the uncoated samples and 55% to 43% for T5. From the sensorial analysis, we recommend the use of CS + RGEO 0.5% that was still accepted by the panelists after the sixth day of application. These results show the potential application of these coatings as postharvest treatment under storage and low temperature conditions during twelve days of treatment for cape gooseberry fruits.

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Section: Microbiological Analysismentioning

confidence: 99%

Assessment of Chitosan-Rue (Ruta graveolens L.) Essential Oil-Based Coatings on Refrigerated Cape Gooseberry (Physalis peruviana L.) Quality

et al. 2020

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“…Moreover, it has also been tried to explore new preservation technologies that can replace synthetic fungicides. Compared with synthetic fungicides, natural antifungal substances have attained much attention in recent years [6][7][8][9].Various essential oils refined from Melaleuca alternifolia have strong inhibitory effects on multiple fungal strains, particularly P. italicum Wehmer and P. digitatum Sacc., and hence can be used as natural preservatives in agricultural and food processing [10]. Previously we have reported that cinnamaldehyde contained in cinnamon has a good antifungal effect against P. italicum and clarifies the method for dynamic detection of the antifungal effect of cinnamaldehyde [11].…”

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confidence: 99%

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confidence: 99%

The Antifungal Potential of Carvacrol against Penicillium Digitatum through 1H-NMR Based Metabolomics Approach

et al. 2019

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Carvacrol (5-Isopropyl-2-methylphenol), a volatile oil constituent, mainly exists in Labiaceae family plants. Carvacrol has long been studied for its natural antifungal potential and food preservative potential. However, its exact mode of action, especially against Penicillium digitatum (P. digitatum), remains unexplored. Herein, a 1 H-NMR-based metabolomic technique was used to investigate the antifungal mechanism of carvacrol against P. digitatum. The metabolomic profiling data showed that alanine, aspartate, glutamate, and glutathione metabolism were imbalanced in the fungal hyphae. A strong positive correlation was seen between aspartate, glutamate, alanine, and glutamine, with a negative correlation among glutathione and lactate. These metabolic changes revealed that carvacrol-induced oxidative stress had disturbed the energy production and amino acid metabolism of P. digitatum. The current study will improve the understanding of the metabolic changes posed by plant-based fungicides in order to control citrus fruit green mold caused by P. digitatum. Moreover, the study will provide a certain experimental and theoretical basis for the development of novel citrus fruit preservatives.aroused by excessive use of certain routine and synthetic antifungal agents. Over the past few decades, the intentions have been to ensure the hygiene and safety levels of fruit products along with promoting maximum biodegradability. In order to achieve this ambition, researchers are still trying to screen natural products with strong antifungal potential from plants. Moreover, it has also been tried to explore new preservation technologies that can replace synthetic fungicides. Compared with synthetic fungicides, natural antifungal substances have attained much attention in recent years [6][7][8][9].Various essential oils refined from Melaleuca alternifolia have strong inhibitory effects on multiple fungal strains, particularly P. italicum Wehmer and P. digitatum Sacc., and hence can be used as natural preservatives in agricultural and food processing [10]. Previously we have reported that cinnamaldehyde contained in cinnamon has a good antifungal effect against P. italicum and clarifies the method for dynamic detection of the antifungal effect of cinnamaldehyde [11]. In addition, GC-MS and GC-FID techniques successfully separated the essential oils components viz. limonene (87.02%), linalyl acetate (53.76%) and linalool (39.74%) from peels, leaves and flowers of Citrus aurantium var amara, neroli oil appeared as the best fungistatic agent, which reduced the P. digitatum sporulation to 25 % at a 50 mg/mL concentration of oil [12].Carvacrol (5-Isopropyl-2-methylphenol) is the major volatile oil constituent from Labiaceae family plants, such as oregano, mint, and thyme [13]. Carvacrol has many medicinal and edible applications, including antifungal, antimicrobial, anti-inflammatory, insecticidal, antitumor, and other effects [14]. Carvacrol inhibited the growth of P. digitatum and P. italicum in in vitro and in vivo experiments of l...

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“…Teknis coating selain berhasil mengurangi kehilangan air (water loss) juga meningkatkan sifat antibakteri dari buah yang di-coating. Hal ini sesuai dengan hasil penelitian Ncama et al (2018) menyatakan bahwa pengembangan bahan coating dari berbagai bahan alami seperti edible berfungsi untuk mempertahankan dan mengembangkan kualitas produk segar saat pemanenan menjadi trend terbaru saat ini. Tabel 3 Karakteristik orgenoleptik buah strowberi yang di-coating dengan nanokitosan berbagai konsentrasi (Table 3 Organoleptic characteristics of strawberry fruit coated with nanocitoses of various concentrations) Nanokitosan dalam penelitian ini digunakan sebagai bahan aktif antibakteri pada formulasi edible coating.…”

Section: Susut Bobot Buah Strowberiunclassified

Efek Penambahan Suspensi Nanokitosan pada Edible Coating terhadap Aktivitas Antibakteri

et al. 2018

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Edible coating atau edible film didefinisikan sebagai lapisan tipis yang dapat dikonsumsi dan berfungsi melindungi makanan dari kerusakan akibat kelembaban, oksigen, dan perpindahan zat terlarut. Komponen penyusun edible coating dapat dibedakan menjadi tiga jenis yaitu hidrokoloid, lipid dan komposit. Penelitian ini bertujuan untuk mendapatkan edible coating berbasis karaginan-pati termodifikasi dengan penambahan suspensi nanokitosan hasil proses beads-milling sebagai bahan antibakteri dan aplikasinya pada buah strowberi. Suspensi edible dibuat dengan mengkombinasikan karaginan jenis kappa dengan pati termodifikasi dan penambahan larutan nanokitosan sebesar 0,5%, 1%, 1,5%, dan 2% (v/v). Pengujian antibakteri dilakukan dengan metode zona hambat dan efek dari penggunaan edible coating ditentukan melalui susut bobot buah strawberry. Karakteristik edible coating yaitu ketebalan dan tingkat transparansi diukur dengan cara mencetak edible pada plat plastik sehingga membentuk film. Penambahan suspensi nanokitosan 1% v/v pada larutan edible cukup efektif menghambat pertumbuhan Escherichia coli dan Staphylococcus aureus,hal ini terbukti setelah satu minggu, susut bobot buah strowberi yang dipapar dengan E.coli 6,13% lebih kecil jika dibandingkan dengan S.aureus sebesar 6,26%. Suspensi edible memiliki ketebalan 0,065 mm dengan tingkat transparansi sebesar 82,56. sesuai standar Chroma Meter.

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Plant-based edible coatings for managing postharvest quality of fresh horticultural produce: A review

Cited by 152 publications

References 87 publications

Assessment of Chitosan-Rue (Ruta graveolens L.) Essential Oil-Based Coatings on Refrigerated Cape Gooseberry (Physalis peruviana L.) Quality

Assessment of Chitosan-Rue (Ruta graveolens L.) Essential Oil-Based Coatings on Refrigerated Cape Gooseberry (Physalis peruviana L.) Quality

The Antifungal Potential of Carvacrol against Penicillium Digitatum through 1H-NMR Based Metabolomics Approach

Efek Penambahan Suspensi Nanokitosan pada Edible Coating terhadap Aktivitas Antibakteri

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