Recent advances in biopolymeric antioxidant films and coatings for preservation of nutritional quality of minimally processed fruits and vegetables

Khan, Muhammad Rehan; Giuseppe, Fabio Angelo Di; Torrieri, Elena; Sadiq, Muhammad Bilal

doi:10.1016/j.fpsl.2021.100752

Cited by 42 publications

(23 citation statements)

References 88 publications

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“…Approximately 60% of plastic-based packaging material is used for the food sector [8]. Natural polymers, such as gelatin and CS can be used to develop biodegradable packaging to preserve fresh produce [9]. The mechanical and the preservation properties of gelatin based packaging can be improved by the incorporation of other polymers such as CS and metallic NPs [10].…”

Section: Introductionmentioning

confidence: 99%

The Optimization of Gelatin Extraction from Chicken Feet and the Development of Gelatin Based Active Packaging for the Shelf-Life Extension of Fresh Grapes

et al. 2022

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Synthetic plastics are causing serious environmental and health problems due to which the concept of developing biodegradable food packaging has gained considerable attention. In this study, extraction of gelatin from chicken feet was optimized followed by characterization of gelatin. Chicken feet gelatin was used to develop biodegradable nanocomposite films by the incorporation of chitosan (CS) and zinc oxide (ZnO) nanoparticles (NPs). Gelatin nanocomposite films were used to increase the shelf-life of fresh grapes by determining the browning index, weight loss, and microbial profile of fresh grapes. A high yield (7.5%) of gelatin and Bloom strength (186 g) were obtained at optimized extraction conditions (pretreatment with 4.2% acetic acid and extraction at 66 °C for 4.2 h). Electrophoretic analysis of gelatin revealed the presence of α (130–140 kDa) and β chains (195–200 kDa), whereas a Fourier transformed infrared (FTIR) spectrometer confirmed the presence of amide A and B and amide I, II, and III. Incorporation of ZnO NPs in a gelatin–CS matrix improved the barrier and the mechanical and the thermal properties of films. Gelatin nanocomposite films with 0.3% ZnO NPs significantly reduced the weight loss (23.88%) and the browning index (53.33%) of grapes in comparison to control treatments. The microbial count in artificially inoculated grapes wrapped in gelatin nanocomposite films remained below 4 log CFU/mL until the fifth storage day in comparison to control treatments. The gelatin from poultry byproducts such as chicken feet can serve as an efficient biopolymer to develop biodegradable food packaging to enhance the shelf-life of perishable food products.

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Section: Introductionmentioning

confidence: 99%

The Optimization of Gelatin Extraction from Chicken Feet and the Development of Gelatin Based Active Packaging for the Shelf-Life Extension of Fresh Grapes

et al. 2022

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Section: Introductionmentioning

confidence: 99%

“…Edible coatings have also been evaluated as an alternative to preserving the quality of a wide variety of MPFVs [ 4 , 20 , 21 ]. These are generally made based on blends of film-forming edible polymers (e.g., starch, pectin, and alginate), solvents (e.g., water and ethanol), as well as other additives (e.g., plasticizers, surfactants, emulsifiers, natural extracts and essential oils, among others) [ 4 , 20 , 21 ]. Several studies have reported that the application of edible coatings in MPFVs decrease respiration rate, reduce weight and aroma loss, delay color changes, improve gloss and firmness, and reduce microbial growth [ 4 , 20 , 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions

Medina‐Jaramillo

Usgame-Fagua

Franco-González

et al. 2022

Foods

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Bunching green onion is an Allium species that has been widely used in food flavorings and seasonings. This vegetable experiences a rapid loss of quality during storage due to physiological changes and microbial spoilage. In the current work, the single and combined effect of mild-heat treatment (55 °C for 60 s) and alginate edible coatings on the quality preservation of minimally processed bunching green onions was studied. Control and treated samples were stored at 4 °C for 15 days and examined periodically in terms of their respiration rate, weight loss, pH, soluble solids content, firmness, total polyphenol content, antioxidant activity, microbial count, decay ratio, and overall visual quality. The results showed that the combination of mild heat and alginate edible coatings was the most effective approach to slow down the respiration rate and the incidence of decay in the minimally processed bunching green onions. In addition, the treatments with alginate coating alone or combined with mild-heat treatment showed the best performance for maintaining the overall visual quality of the products during the storage.

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“…The cutting process inevitably triggers physiological responses and oxidation leads to visual changes (e.g., browning) occurring, which results in the fresh‐cut products having a significantly lower shelf‐life than the whole fruit (Khan et al, 2021). Most fresh‐cut produces currently available have approximately a 7‐day shelf‐life, and there is a need to improve upon this figure without compromising on product quality attributes (Khan et al, 2021; Prakash et al, 2018). Extending the keeping quality of fresh‐cut produce will contribute to market expansion, increasing producers' competitiveness, and reduce food waste and losses.…”

Section: Introductionmentioning

confidence: 99%

“…

The consumption of fresh-cut fruits is progressively increasing, and it accounts for a significant proportion of sales for horticultural processing companies .The cutting process inevitably triggers physiological responses and oxidation leads to visual changes (e.g., browning) occurring, which results in the fresh-cut products having a significantly lower shelflife than the whole fruit (Khan et al, 2021). Most fresh-cut produces currently available have approximately a 7-day shelf-life, and there is a need to improve upon this figure without compromising on product quality attributes (Khan et al, 2021;Prakash et al, 2018). Extending the keeping quality of fresh-cut produce will contribute to market expansion, increasing producers' competitiveness, and reduce food

…”

mentioning

confidence: 99%

A pilot plant scale testing of the application of seaweed‐based natural coating and modified atmosphere packaging for shelf‐life extension of fresh‐cut apple

Augusto

Miranda

Costa

et al. 2022

Food Processing Preservation

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Codium tomentosum hydroethanolic extract was obtained using a pilot solid–liquid extractor to validate the anti‐browning functionality of the extract under industrial conditions. Fresh‐cut apple slices were coated by immersion in: (1) a seaweed extract solution (0.5% w/v) and (2) a commercial coating, and the two sets of samples were compared with a control (immersion in water). Packaged samples were stored, under ambient and modified atmosphere conditions at 4°C. After 30 days of storage, the samples that were coated with the seaweed extract and packaged under modified atmosphere, demonstrated lower peroxidase activity and polyphenol oxidation when compared with the samples treated with the commercial additive. These results confirm, at pilot scale and under industrial production conditions, the efficacy of the seaweed extract as a bio‐based substitute for the synthetic coatings, which are currently used to prevent browning in fresh‐cut apples. Novelty impact statement Fresh‐cut fruits are subjected to processing operations leading to a decrease in nutritional and organoleptic properties. It is therefore necessary to adopt strategies to delay the degradative processes. In this study, the efficacy of a pilot‐scale production and industrial application of a coating formulated with Codium tomentosum seaweed extract has been established for the first time. This seaweed extract possesses the potential to prevent browning development in fresh‐cut apples under industrial operating conditions.

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Recent advances in biopolymeric antioxidant films and coatings for preservation of nutritional quality of minimally processed fruits and vegetables

Cited by 42 publications

References 88 publications

The Optimization of Gelatin Extraction from Chicken Feet and the Development of Gelatin Based Active Packaging for the Shelf-Life Extension of Fresh Grapes

The Optimization of Gelatin Extraction from Chicken Feet and the Development of Gelatin Based Active Packaging for the Shelf-Life Extension of Fresh Grapes

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions

A pilot plant scale testing of the application of seaweed‐based natural coating and modified atmosphere packaging for shelf‐life extension of fresh‐cut apple

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