Strawberry Shelf Life, Composition, and Enzymes Activity in Response to Edible Chitosan Coatings

Badawy, Mohamed E. I.; Rabea, Entsar I.; El-Nouby, Mahmoud A. M.; Ismail, R. I. A.; Taktak, Nehad E. M.

doi:10.1080/15538362.2016.1219290

Cited by 60 publications

(44 citation statements)

References 52 publications

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“…1-3 (Erkan, Wang, & Wang, 2008) has been shown. Badawy et al (2017) confirmed that POD activity in strawberry fruits increased during storage, and this increase was significantly delayed by chitosan coating.…”

Section: Antioxidant Enzymes Activitysupporting

confidence: 65%

“…A decrease in superoxide dismutase activity by increasing the storage time for strawberries (Erkan, Wang, & Wang, ) has been shown. Badawy et al () confirmed that POD activity in strawberry fruits increased during storage, and this increase was significantly delayed by chitosan coating.…”

Section: Resultsmentioning

confidence: 92%

“…Until now, many solutions have been applied to avoid loss of fresh strawberries during storage including application of chemical compounds such as methyl jasmonate (Ayala-Zavala, Wang, Wang, & González-Aguilar, 2004) and application of active packaging (Emamifar & Mohammadizadeh, 2015) and edible coatings. Recently, the use of edible coatings to extend the postharvest life of strawberries has received greater consideration (Badawy, Rabea, El-Nouby, Ismail, & Taktak, 2017). Hurdle technology is the smart usage of combination preservative techniques with synergistic effects in order to reduce losses, maintain nutritional value, sensory properties and accordingly extend the shelf life of fresh and processed food products (Khan, Tango, Miskeen, Lee, & Oh, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Effect of salep‐based edible coating enriched with grape seed extract on postharvest shelf life of fresh strawberries

Ghaderi

2019

Journal of Food Safety

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Effects of novel edible coatings based on salep solution (SS) enriched with grape seed extract (GSE) (1.5% SS, 1.5% SS + 0.5% GSE, 1.5% SS + 1.5% GSE, 1.5% SS + 3% GSE) on the quality characteristics of fresh strawberries were monitored after 0, 4, 8, 12, 16, and 20 days of storage (1°C, 95% RH). The lowest growth of microorganisms, weight loss, softening and ascorbic acid, phenol and anthocyanin degradation was measured in strawberries coated with 1.5% SS + 3% GSE. The highest superoxide dismutase activity and the lowest peroxidase activity were determined in strawberries coated with 1.5% SS + 3% GSE. Moreover, they received the highest ranked sensory attributes. Incorporating GSE into the SS coating formulation as a new hurdle increased its antimicrobial properties and extended the shelf life of coated strawberries compared to uncoated by up to 20 days.

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Section: Antioxidant Enzymes Activitysupporting

confidence: 65%

Section: Resultsmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

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Effect of salep‐based edible coating enriched with grape seed extract on postharvest shelf life of fresh strawberries

Ghaderi

2019

Journal of Food Safety

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“…Gelatin is thus emerging as an edible coating option that offers better oxygen and light barrier properties, in addition to easy availability, low cost and capacity as a carrier of functional ingredients [7,8]. Gelatin has been successfully used as a coating for fruits such as strawberries [9], mangoes [10], oranges [11], and bananas [12]. Gelatin coatings could also contain extracts of aloe vera, green tea, white tea, as well as monoterpenes such as geraniol and thymol, which are incorporated to prolong the shelf-life of orange and strawberry [9,11].…”

Section: Introductionmentioning

confidence: 99%

The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits

et al. 2018

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The Myrtillocactus geometrizans (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologies that prolong the shelf life of the fruits is still insufficient. The objective of the present research was to evaluate the effect of a gelatin coating incorporating 0%, 1%, or 3% tomato oily extract (TOE), compared to a control (without coating), on the physicochemical and antioxidant properties of garambullo fruits stored for 15 days at 5 °C. The gelatin coatings with TOE significantly (p ≤ 0.05) delayed changes in weight loss, brix degrees, titratable acidity and pH, compared to the control during storage. Fruits coated with TOE-gelatin had a higher content of betalains, ascorbic acid, total phenols, and flavonoids. The results showed that a higher concentration of phytochemicals increased antioxidant activity in vitro; the maximum values found for Trolox equivalents per kg of fresh weight were 10.46 and 17.65 mM for the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and Trolox Equivalent Antioxidant Capacity Method (TEAC) tests, respectively. The gelatin coating with TOE-3% (COTE-3%) reduced water loss by 1.66 times, compared to the control. In addition, the fruits covered with COTE-3% showed the highest concentration of bioactive compounds during storage.

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“…Elasticity of the coatings could be increased by addition of glycerol or sorbitol as plasticizer. Chitosan-based film coatings effectively extend the shelf life of carrots [16,17], tomatoes [18], cucumbers [19], bell peppers [20], bananas [21], apples [22], pomegranates [23], pears [24], plums [25], strawberries [26], papaya [27], mango [28], fish [29], meat [30] and minced meat [31,32]. A number of studies concerning coatings composed of chitosan blends with other film-forming biopolymers allowed to keep biodegradability, non-toxicity, compatibility with food products and improve functional properties.…”

Section: Chitosan Applications For Food Shelf Life Prolongationmentioning

confidence: 99%

Chitosan Application in Food Technology: A Review of Rescent Advances

Kabanov

Novinyuk

2020

Food systems

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A BST R ACTThe review focused on global trends in the development of scientific research and the practical applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from the crustacean shells and the cell wall of fungi are among the most common biopolymers in the world. Chitosan is a polysaccharide discerned by a large number of unsubstituted amino groups. Featured properties of chitosan providing its high chemical and biological activities. Chitosan has various abilities as polycationite, film former, antimicrobial and antioxidant agent. Multifunctional properties open up broad prospects for the chitosan applications in various fields of technology, medicine and industry. The most attention in the review is paid to the works on extending food products shelf life with chitosan based primary edible film coatings and biodegradable packaging. At the same time chitosan applications as an emulsifier, a flocculant, as well as functional food additive, nutrient encapsulating material and dietary supplement are highlighted.

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Strawberry Shelf Life, Composition, and Enzymes Activity in Response to Edible Chitosan Coatings

Cited by 60 publications

References 52 publications

Effect of salep‐based edible coating enriched with grape seed extract on postharvest shelf life of fresh strawberries

Effect of salep‐based edible coating enriched with grape seed extract on postharvest shelf life of fresh strawberries

The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits

Chitosan Application in Food Technology: A Review of Rescent Advances

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