Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review

Yousuf, Basharat; Qadri, Ovais Shafiq; Srivastava, Abhaya Kumar

doi:10.1016/j.lwt.2017.10.051

Cited by 339 publications

(212 citation statements)

References 83 publications

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“…This indicates that the WC sample suffered greater oxidation, while the coated samples were protected against the oxidation of carotenoids. In a research investigating the effect of edible coatings consisting of native and modified maize and cassava starches on carotenoid retention in pumpkin during drying showed that carotenoid degradation was minimized and therefore, a significant improvement was found in the carotenoid contents of dehydrated pumpkin slices which were previously coated with native and modified maize and cassava starches (Yousuf et al, 2018).…”

Section: Chemical Analysis: Peroxide Value Conjugated Dienes and Trimentioning

confidence: 99%

Quality preservation of walnut kernels using edible coatings

et al. 2018

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The objective of this work was to evaluate the performance of various edible coatings for preserving the quality of walnut kernels (W) during storage. Three edible coatings based on carboxymethyl cellulose (CMC), methyl cellulose (MC) and whey protein isolates (WP) were prepared. Coated and uncoated walnuts (WC) were stored for 210 days at room temperature (23±2 °C). After 210 days, WC presented the highest peroxide value (PV = 3.06 meqO2/kg), conjugated dienes (CD = 3.01) and trienes (CT = 0.31), pentanal, nonanal, hexanal, and decane, 5,6-bis (2,2-dimethylpropylidene) contents. Meanwhile, WMC showed the lowest PV (1.20 meqO2/kg), CD (2.26) and CT (0.17) and the lowest decrease in carotenoid content (0.60 mg/kg). The L* value measured in walnut oil decreased in all samples. MC, CMC and WP coatings showed protection on walnuts against the deterioration process. MC coating displayed the best performance. RESUMEN: Conservación de la calidad de los granos de nueces utilizando recubrimientos comestibles. El objetivo de este trabajo fue evaluar el comportamiento de cubiertas comestibles para preservar la calidad de nueces (W). Tres tipos de cubiertas fueron estudiadas: carboximetilcelulosa (CMC), metilcelulosa (MC) y aislados proteicos de suero de leche (WP). Las nueces con y sin cobertura (WC) fueron almacenadas durante 210 días a temperatura ambiente (23 ± 2 °C). WC presentó los valores más altos para indicadores químicos de oxidación lipídica (índice de peróxidos (PV) = 3,06 meqO 2 /kg; dienos conjugados (CD) = 3,01 y trienos conjugados (CT) = 0,31) y para volátiles de oxidación (pentanal, nonanal, hexanal y decane,5,6-bis(2,2-dimethylpropylidene). Por el contrario, WMC presentó los menores PV (1,20 meqO2/kg), CD (2,26) y CT (0,17) y la menor desaparición de carotenoides (0,60 mg/kg). El valor L* medido en el aceite de nuez decreció en todos los tratamientos. Las cubiertas comestibles MC, CMC y WP exhibieron efecto protector en el deterioro de las nueces. MC fue la que presentó mejor comportamiento.ORCID ID: Grosso AL https://orcid.org/0000-0003-3174-5745, Asensio CM https://orcid.org/0000-0003-0744-9188, Nepote V https://orcid.org/0000-0002-0615-5316, Grosso NR https://orcid.org/0000-0002-1709-9671 Citation/Cómo citar este artículo: Grosso AL, Asensio CM, Nepote V, Grosso NR. 2018. Quality preservation of walnut kernels using edible coatings. Grasas Aceites 69 (4), e281. https://doi.

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Section: Chemical Analysis: Peroxide Value Conjugated Dienes and Trimentioning

confidence: 99%

Quality preservation of walnut kernels using edible coatings

et al. 2018

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“…Consequently, MPFV sector is waiting for new or improved technologies for shelf life extension (Ma, Zhang, Bhandari, & Gao, 2017). In the last few years, there has been a growing trend towards development of edible food packaging, which is non-pollutant and economic technology for preserving MPFV quality (Yousuf, Qadri, & Srivastava, 2018). The edible "artificial skin" can be formed from a suspension of lipids, polysaccharides, and proteins, alone or in combinations.…”

mentioning

confidence: 99%

Physiological, qualitative, and microbiological changes of minimally processed Brussels sprouts in response to coating with carboxymethyl cellulose/candelilla wax emulsion

Kowalczyk

Kordowska‐Wiater

Kałwa

et al. 2019

J Food Process Preserv

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Minimally processed Brussels sprouts were coated which carboxymethyl cellulose/candelilla wax emulsion, packed in boxes with perforated wrap, and stored at 8°C. It was found that the emulsion not only was deposited on the surface but also penetrated into the inside of the heads through vascular system in stems and leaves. The coating did not affect weight loss, moisture content, and texture of the vegetables. In turn, reduced respiration rate, accelerated chlorophyll degradation, and increased activity of polyphenol oxidase was noticed in the coated Brussels sprouts. Consequently, the coating decreased the sensory quality of the vegetables. Furthermore, the coating favored fungal growth in the artificially contaminated Brussels sprouts. The changes in the vegetables were likely due to excessively decreased gas exchange performance, including ethylene accumulation. Practical applications Edible coatings are a particular form of packaging directly applied to the surface of perishables. It is widely believed that coating treatment enhances the quality of fruits and vegetables, protecting them from postharvest decay. Nevertheless, not all coatings will work well on a specific horticultural crops nor will all horticultural crops have the same needs. Consequently, when the coating material is not adequately selected, edible coatings can cause anaerobic respiration by acting as a barrier for the gas exchange between fresh produce and the surroundings. Since the coatings can be produced from various edible biomolecules, selecting a proper coating is quite problematic. In this context, the presented work shows that carboxymethyl cellulose/candelilla wax‐based coating is not suitable for the minimally processed Brussels sprouts. The results reported here could help other scientists adjust their research plans and increase their chances of success in extending postharvest shelf‐life of Brussels sprouts.

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“…Texture is a critical quality parameter for evaluating the quality of fresh‐cut fruits and vegetables, and the texture data generally shows a trend of shifty firmness. Loss of firmness can be linked with tissue deterioration primarily on account of the degradation of polygalacturonase . The firmness of lily bulbs decreased continuously during the storage time in both treatments, while the firmness of the untreated group rapidly declined after 6 days in storage at 4 °C (Fig.…”

Section: Resultsmentioning

confidence: 94%

“…Loss of firmness can be linked with tissue deterioration primarily on account of the degradation of polygalacturonase. 33 The firmness of lily bulbs decreased continuously during the storage time in both treatments, while the firmness of the untreated group rapidly declined after 6 days in storage at 4 ∘ C (Fig. 4).…”

Section: Texture Analysismentioning

confidence: 90%

Orthogonal array design for optimization of phenyllactic acid–sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs

et al. 2019

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BACKGROUND In order to develop active packaging of lily products, we for the first time investigated the effects of phenyllactic acid (PLA) incorporated into a sodium alginate (SA)‐based coating on the quality of minimally processed lily bulbs stored at 4 °C for 15 days. RESULTS L9 (34) orthogonal array design showed that the optimal concentrations of PLA, SA and glycerinum were 0.03, 0.03 and 0.05 mol L−1, respectively, to prepare a blend coating. It was noticed that a PLA–SA blend coating treatment could inhibit browning and maintain the firmness and ascorbic acid of minimally processed lily bulbs. Compared with the control, polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia‐lyase (PAL) activities of PLA–SA blend coating treated minimally processed lily bulbs reduced by about 31%, 21% and 29% on the 15th day, respectively. Total phenolic and quinone contents decreased, respectively, by 16% and 55% at the same time. Moreover, PLA–SA blend coating treatment eliminated the accumulation of malonaldehyde (MDA) while inhibiting microbial growth of minimally processed lily bulbs. CONCLUSIONS These results showed PLA–SA blend coating could effectively maintain quality of minimally processed lily bulbs stored at 4 °C, and it might be a prospective technology. © 2018 Society of Chemical Industry

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Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review

Cited by 339 publications

References 83 publications

Quality preservation of walnut kernels using edible coatings

Quality preservation of walnut kernels using edible coatings

Physiological, qualitative, and microbiological changes of minimally processed Brussels sprouts in response to coating with carboxymethyl cellulose/candelilla wax emulsion

Orthogonal array design for optimization of phenyllactic acid–sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs

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