Postharvest treatment of nanochitosan-based coating loaded with Zataria multiflora essential oil improves antioxidant activity and extends shelf-life of cucumber

Mohammadi, Ali; Hashemi, Maryam; Hosseini, Seyed Masoud

doi:10.1016/j.ifset.2015.10.015

Cited by 125 publications

(62 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Chitosan is obtained by alkaline N-deacetylation of chitin, with a linear polysaccharide consisting of (1,4)-linked 2-amino-deoxy--D-glucan. Chitosan has attracted attention as a potential food preservative due to its antimicrobial activity against a wide range of fungi, yeasts, and bacteria [28,29]. In this study, chitosan had the most positive effects on strawberry fruit quality amongst three polysaccharides (Figures 1-3).…”

Section: Discussionmentioning

confidence: 72%

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Jian

Gao

et al. 2017

International Journal of Polymer Science

View full text Add to dashboard Cite

Strawberry is a nutritious, but highly perishable fruit. Three polysaccharide-based edible coatings (alginate, chitosan, and pullulan) were applied to postharvest strawberry fruit during cold storage (4 ∘ C), and their effects on fruit quality and antioxidant enzyme system were investigated in the present study. The results showed that polysaccharide coatings showed a significant delay in fruit softening and rot and reduced changes in total soluble solid and titratable acidity content during 16 d storage. Polysaccharide coatings also maintained higher ascorbic acid and total phenolic contents than control from day 2 and significantly inhibited fruit decay and respiration after 12 d storage ( < 0.05). Polysaccharide treatments enhanced the activities of antioxidant enzymes (peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase) so as to prevent lipid peroxidation and reduce membrane damage. Additionally, chitosan coating had the most positive effects on fruit quality amongst three polysaccharide-based edible coatings and presented the highest relative activities of antioxidant enzymes. These results indicated that polysaccharide-based edible coatings were helpful in postharvest quality maintenance of strawberry fruit.

show abstract

Section: Discussionmentioning

confidence: 72%

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Jian

Gao

et al. 2017

International Journal of Polymer Science

View full text Add to dashboard Cite

show abstract

“…Fresh‐cut fruits and vegetables are in great demand in people's daily diet due to their freshness, nutrition, and safety . In particular, cucumber is a very popular vegetable in people's lives . Fresh‐cut cucumber is cut, handled and processed, leading to tissue damage, browning, and nutritive loss .…”

Section: Introductionmentioning

confidence: 99%

“…1,2 In particular, cucumber is a very popular vegetable in people's lives. 3 Fresh-cut cucumber is cut, handled and processed, leading to tissue damage, browning, and nutritive loss. 4 In addition, fresh-cut cucumber is perishable due to its high moisture content.…”

Section: Introductionmentioning

confidence: 99%

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

View full text Add to dashboard Cite

BACKGROUND In order to inhibit microorganisms and improve storage quality of fresh‐cut cucumber, fresh‐cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified‐atmosphere‐packaged fresh‐cut cucumber during storage were investigated. RESULTS The CDs was monodispersed spherical morphology with size distribution of 0.54–0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified‐atmosphere‐packaged fresh‐cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh‐cut cucumber during storage. CONCLUSION The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh‐cut cucumber. © 2019 Society of Chemical Industry

show abstract

“…The mechanisms underlying the enhanced antimicrobial effects, as occur in additive or synergistic interactions, from the combined use of CH and EOs have been associated with the ability of CH to alter the permeability of microbial membranes and reduce the synthesis of cell wall components, causing decreased ability of target microorganisms to tolerate the disturbing effects on surface characteristics and microbial cell structure caused by EOs (Athayde et al., ; de Oliveira et al., ; dos Santos et al., ; Oliveira et al., ). A few studies have proposed that the efficacy of coatings formed by CH and EOs or ICs in inhibiting fruit pathogens could be related to their eliciting properties, which could induce increased production of specific compounds and defense‐related enzymes that enhance the resistance of fruit tissues to the action of pathogens (Barreto et al., ; Mohammadi, Hashemi, & Hosseini, ; Shao et al., ; Xing et al., 2011).…”

Section: Discussionmentioning

confidence: 99%

An Analysis of the Published Literature on the Effects of Edible Coatings Formed by Polysaccharides and Essential Oils on Postharvest Microbial Control and Overall Quality of Fruit

Souza

Lundgren

Oliveira

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Consumers have shown increased concern about the importance of adopting regular fresh fruit consumption. Because fresh fruit are highly susceptible to postharvest decay, several studies have focused on the development of alternative technologies to extend their market period. The application of polysaccharides in combination with essential oils (EOs) to formulate edible coatings has been considered an innovative strategy to reduce postharvest losses in fruit. However, available studies have used different methodological procedures related to the production and application of these coatings on fruit, which could be potential influential factors on the achievement of the desired effects in coated fruit. This review summarized the studies focusing on the application of edible coatings formed by polysaccharides and EOs to preserve fruit, in addition to examine and discuss possible factors affecting their functionalities. The approach given in this review envisages to contribute to research in edible coatings formed by polysaccharides and EOs and help to their optimized application as a postharvest treatment of fruit. Despite of the different methods selected for use in experimental assays, data of available literature demonstrate that coatings formed by polysaccharides (that is, chitosan—the only polysaccharide used as an antimicrobial, cassava starch, flaxseed gum, gum arabic, hydroxypropylmethylcellulose, locust bean gum, mesquite gum, pectin, pullulan, and sodium alginate) and different EOs (or their individual constituents) are effective to reduce postharvest losses in fruit and generally do not adversely affected their physicochemical and sensory characteristics during storage.

show abstract

Postharvest treatment of nanochitosan-based coating loaded with Zataria multiflora essential oil improves antioxidant activity and extends shelf-life of cucumber

Cited by 125 publications

References 44 publications

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

An Analysis of the Published Literature on the Effects of Edible Coatings Formed by Polysaccharides and Essential Oils on Postharvest Microbial Control and Overall Quality of Fruit

Contact Info

Product

Resources

About