Quality of cold-stored cucumber as affected by nanostructured coatings of chitosan with cinnamon essential oil and cinnamaldehyde

Istúriz‐Zapata, María Alejandra; Hernández‐López, Mónica; Correa‐Pacheco, Zormy Nacary; Barrera‐Necha, Laura Leticia

doi:10.1016/j.lwt.2020.109089

Cited by 44 publications

(26 citation statements)

References 23 publications

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“…Chlorine, the most commonly used sanitizing agent, has been linked with the formation of carcinogenic compounds that can adversely affect human health [10] and its application is of concern. Among the natural products investigated, the essential oils (EOs) from medicinal and aromatic plants gained more attention by researchers due to their antioxidant, antiinflammatory, antifungal and antibacterial activities, among others [4,11,[13][14][15][16][17][18][19]. Various EOs have been used in the food industry (as food preservatives) in a variety of foods including meat and meat products, fruits and vegetables, minimally processed products and dairy products [8,[19][20][21].…”

Section: Introductionmentioning

confidence: 99%

“…The application of EOs for the postharvest preservation of fresh produce and the utilization of their properties have been previously reported and the results are promising since they are able to preserve/improve product quality and ensure its safety for consumption [4,8,22]. The use of EOs alone or in combination with other compounds, i.e., chitosan, on fresh and/or minimally processed vegetables (including tomato and cucumber) has been previously studied and the results are encouraging [4,17,[23][24][25]. For instance, EOs from eucalyptus lemon, helichrysum, sage, nutmeg, cinnamon and clove inhibited the growth of Escherichia coli in cucumber fruit, preserving fruit's quality and flavor [18].…”

Section: Introductionmentioning

confidence: 99%

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Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product

Xylia

Ioannou

Chrysargyris

et al. 2021

Plants

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The preservation of fresh produce quality is a major aim in the food industry since consumers demand safe and of high nutritional value products. In recent decades there has been a turn towards the use of eco-friendly, natural products (i.e., essential oils-EOs) in an attempt to reduce chemical-based sanitizing agents (i.e., chlorine and chlorine-based agents). The aim of this study was to evaluate the efficacy of an eco-friendly product (EP—based on rosemary and eucalyptus essential oils) and two different application methods (vapor and dipping) on the quality attributes of tomato fruits throughout storage at 11 °C and 90% relative humidity for 14 days. The results indicated that overall, the EP was able to maintain the quality of tomato fruits. Dipping application was found to affect less the quality attributes of tomato, such as titratable acidity, ripening index and antioxidant activity compared to the vapor application method. Vapor application of 0.4% EP increased fruit’s antioxidant activity, whereas tomatoes dipped in EP solution presented decreased damage index (hydrogen peroxide and lipid peroxidation levels), activating enzymes antioxidant capacity (catalases and peroxidases). Moreover, higher EP concentration (up to 0.8%) resulted in a less acceptable product compared to lower concentration (0.4%). Overall, the results from the present study suggest that the investigated EP can be used for the preservation of fresh produce instead of the current commercial sanitizing agent (chlorine); however, the method of application and conditions of application must be further assessed for every commodity tested.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product

Xylia

Ioannou

Chrysargyris

et al. 2021

Plants

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“…In that case, the author recorded losses of 1-2% [3]. The use of HPMC-LEO-A-P-NP thus decreased weight loss compared to chitosan nanoparticles made with cinnamon essential oil, where the loss was 5.49% after 16 days of storage [27]. The weight loss was best controlled on all samples with nano-coating.…”

Section: Weight Lossmentioning

confidence: 97%

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

et al. 2021

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The objective of this study was to evaluate the effectiveness of a combination of UV-C disinfection treatment and a nano-coating lemon essential oil nanocapsules. The nanocapsules were prepared by ionic gelation with an alginate-pectin wall and the lemon essential oil had a particle size of 219 ± 22 nm and a zeta potential of −7.91 ± 0.18 mV. The lemon essential oil had an encapsulation efficiency of 68.19 ± 1.18%. The fresh-cut cucumber was stored for 15 days at 4 °C. Six formulations of nanocapsules were evaluated, and hydroxypropyl methylcellulose was used as matrix polysaccharide in four coatings. Three formulations were treated with UV-C at 4.5 kJ/m2. The results showed that the combination of UV-C and nano-coatings (lemon essential oil = 200 mg/L) increased the shelf life by up to 15 days. Using UV-C and nano-coatings, the ∆E value was 7.12 at the end of the storage period, while the Control samples had an ∆E of 28.1. With nano-coating treatment, the amount of polyphenols decreased by 23% within 9 days. In contrast, with combined UV-C and nano-coating treatment, the amount of polyphenols was reduced by 38.84% within 15 days. The antioxidant capacity remained stable at 459 μmol TE/100 g for the fresh product when the combined treatment was used. A good correlation was also observed between the increasing of the fruit’s shelf life and decreasing of its enzymatic activity. The inclusion of UV-C treatment contributed to the reduction in the initial total bacteria at 3.30 log CFU/g and its combination with nano-coatings helped in the control of microbial growth during storage.

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“…Currently, cinnamon oil has been applied in many fields due to its multiple functions including anti-inflammatory, anti-cancer, anti-oxidative, insecticidal, and antimicrobial actions [ 11 , 12 , 13 , 14 , 15 , 16 ]. Cinnamon oil could also maintain or improve the quality of postharvest vegetables and fruits such as mangoes, apples, cherries, jujubes, guavas, and cucumbers [ 17 , 18 , 19 , 20 , 21 , 22 ]. Cinnamon oil has been used to control postharvest fungi Penicillium spp., Aspergillus spp., Rhizopus spp., Colletotrichum spp., Botrytis cinerea , Fusarium verticillioides , and Alternaria alternata in film components, in a direct application or in collaboration with other materials [ 23 , 24 , 25 , 26 , 27 , 28 , 29 ].…”

Section: Introductionmentioning

confidence: 99%

Cinnamon Oil Inhibits Penicillium expansum Growth by Disturbing the Carbohydrate Metabolic Process

Lai

Sun

Liu

et al. 2021

JoF

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Penicillium expansum is a major postharvest pathogen that mainly threatens the global pome fruit industry and causes great economic losses annually. In the present study, the antifungal effects and potential mechanism of cinnamon oil against P. expansum were investigated. Results indicated that 0.25 mg L−1 cinnamon oil could efficiently inhibit the spore germination, conidial production, mycelial accumulation, and expansion of P. expansum. In addition, it could effectively control blue mold rots induced by P. expansum in apples. Cinnamon oil could also reduce the expression of genes involved in patulin biosynthesis. Through a proteomic quantitative analysis, a total of 146 differentially expressed proteins (DEPs) involved in the carbohydrate metabolic process, most of which were down-regulated, were noticed for their large number and functional significance. Meanwhile, the expressions of 14 candidate genes corresponding to DEPs and the activities of six key regulatory enzymes (involving in cellulose hydrolyzation, Krebs circle, glycolysis, and pentose phosphate pathway) showed a similar trend in protein levels. In addition, extracellular carbohydrate consumption, intracellular carbohydrate accumulation, and ATP production of P. expansum under cinnamon oil stress were significantly decreased. Basing on the correlated and mutually authenticated results, we speculated that disturbing the fungal carbohydrate metabolic process would be partly responsible for the inhibitory effects of cinnamon oil on P. expansum growth. The findings would provide new insights into the antimicrobial mode of cinnamon oil.

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Quality of cold-stored cucumber as affected by nanostructured coatings of chitosan with cinnamon essential oil and cinnamaldehyde

Cited by 44 publications

References 23 publications

Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product

Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

Cinnamon Oil Inhibits Penicillium expansum Growth by Disturbing the Carbohydrate Metabolic Process

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