Study of Spray System Applications of Edible Coating Suspensions Based on Hydrocolloids Containing Cellulose Nanofibers on Grape Surface (Vitis vinifera L.)

Silva-Vera, Wladimir; Zamorano-Riquelme, Marcela; Rocco-Orellana, Catalina; Vega-Viveros, Ricardo; Gimenez-Castillo, Begoña; Silva-Weiss, Andrea; Osorio, Fernando

doi:10.1007/s11947-018-2126-1

Cited by 35 publications

(17 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Zhai et al (2020) reported that the pH values are used to indicate the state of maturity. These results are comparable with those obtained by Silva-Vera et al (2018) in grapes coated with nanocellulose (slight increase in pH values).…”

Section: Determination Of Colorsupporting

confidence: 91%

“…A progressive weight loss occurred in the fruits coated with nanocellulose. This behavior can be attributed to the respiration of fruits (Silva-Vera et al, 2018). The greater weight loss in the fruits coated with Figure 5.…”

Section: Weight Lossmentioning

confidence: 89%

“…The authors demonstrated that the application of a coating of beeswax and whey proteins decreases the TSS/TA values in P. peruviana fruits stored for 15 days at 17 AE 2 C and RH 69%. Likewise, the application of nanocellulose delayed the ripening process of grapes stored at 4 AE 0.5 C for 41 days compared to uncoated fruits (Silva-Vera et al, 2018).…”

Section: Determination Of Colormentioning

confidence: 96%

“…Nanocellulose has higher crystallinity, specific surface area, surface chemical reactivity, mechanical strength, thermostability, and low density than cellulose (Chen et al, 2020;Trache et al, 2020). Therefore, studies on the incorporation of nanocellulose in polymeric matrices have been carried out in agricultural products such as spinach leaves (Pacaphol et al, 2019), pears (Deng et al, 2018;Jung et al, 2020), saffron (Jafari et al, 2018), grapes (Silva-Vera et al, 2018), bananas (Deng et al, 2017a,b), and minimally processed apples (Zhai et al, 2020). The strengthening of formulations with nanocellulose improves the barrier properties and reduces the weight loss of Tahiti sour lime fruits (Laureth et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Quality of Physalis peruviana fruits coated with pectin and pectin reinforced with nanocellulose from P. peruviana calyces

Cárdenas-Barboza

Paredes-Córdoba

Serna-Cock

et al. 2021

Heliyon

View full text Add to dashboard Cite

Physalis peruviana is marketed without its calyx, which generates byproducts and a decrease in the shelf life of these fruits. The aim of this study was to evaluate the effect of edible pectin-coatings reinforced with nanocellulose from calyx on the physical-chemical and physiological parameters of P. peruviana fruits during refrigerated storage (5 C) for ten days. The nanocellulose extraction was carried out using a combined extraction method (chemical procedures and ultrasound radiation). The characterization of the fibers showed that the maximum degradation temperatures ranged between 300 and 311 C. The SEM analysis revealed the presence of fibers after the chemical treatment. The removal of lignin and hemicellulose was validated using Fourier Transform Infra Red (FTIR) spectroscopy. The results showed that the fruits treated with pectin and pectin reinforced with nanocellulose at 0.5 % (w/w) had an adequate visual appearance and showed a minor color change (ΔE of 19.04 and 21.04, respectively) and the highest retention of L* during storage. Although the addition of nanocellulose at 0.5% presented the lowest respiratory rate (29.60 mgCO 2 /kg h), the treatment with pectin offered the least weight loss and showed the highest firmness retention at the end of storage. Thus, the edible pectin-coating may be useful for improving the postharvest quality and storage life of fresh P. peruviana fruit. Nanocellulose from P. peruviana calyces can be used under the concept of a circular economy; although, its use as a reinforcement of pectin showed some limitations.

show abstract

Section: Determination Of Colorsupporting

confidence: 91%

Section: Weight Lossmentioning

confidence: 89%

Section: Determination Of Colormentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Quality of Physalis peruviana fruits coated with pectin and pectin reinforced with nanocellulose from P. peruviana calyces

Cárdenas-Barboza

Paredes-Córdoba

Serna-Cock

et al. 2021

Heliyon

View full text Add to dashboard Cite

show abstract

“…Unfortunately, the presence of CNF was unable to show significant impact on fruit color degradation, TSS, ascorbic acid, total phenolics, and anthocyanins contents. (Silva‐Vera et al, ) followed up with another study by evaluating a composite coating formulation with 1% (wt/wt) of CNF, 4% (wt/wt) of hydroxypropyl methyl cellulose (HPMC), and 0.2% (wt/wt) of k ‐carrageenan on postharvest table grapes under refrigerated storage by applying different spray coating methods. Due to the stable adhesion of developed coatings, coated fruit showed less weight loss and higher fruit firmness than those of uncoated grapes.…”

Section: Examples Of Cns‐incorporated Fruit Coatingsmentioning

confidence: 99%

A review of cellulose nanomaterials incorporated fruit coatings with improved barrier property and stability: Principles and applications

Jung

Deng

Zhao

2019

J Food Process Engineering

View full text Add to dashboard Cite

Fresh fruit are rich in vitamins, minerals, and phytochemicals, but are highly perishable.Due to the great need for improving storability of fresh fruit, it is necessary to develop cost effective coating technology with targeted moisture and gas barrier, mechanical and other desirable properties to satisfy specific postharvest physiological need and storage conditions of a given fruit. Cellulose nanomaterials (CNs) present distinguished intrinsic properties, including low density, high aspect ratio, high mechanical property, superior gas and moisture barrier, and good thermal stability. For these reasons, applications of CNs in fruit coatings show great promises for improving quality and storability of postharvest fresh fruit under various storage conditions. This review discussed the principles and mechanisms of CNs role in food packaging films and coatings, applications of CNs-incorporated coatings in a wide range of fruit, and the safety, regulations, and future perspectives of CNs-incorporated fruit coating technologies. Practical ApplicationCellulose nanomaterials (CNs), including cellulose nanofibers (CNF) and cellulose nanocrystals (CNC), have great potential as components in fruit coatings for improving barrier, stability, and other functional properties. This review introduced the potential roles of CNs in fruit coating technology as coating matrix, filler for other biopolymers, Pickering emulsion agent, and/or crosslinking agent, thus the principles and mechanisms of using CNs in fruit coatings. This review also reported the recent research and development in CNs-incorporated fruit coatings, and discussed the hurdles and future perspectives of using CNs in fruit coatings. This review provided most updated information and important insights of CNs-incorporated coatings, which is critical for developing effective coating technologies for ensuring quality and improving storability of fresh fruit.

show abstract

Active, Eco-Friendly and Edible Coatings in the Post-Harvest – A Critical Discussion

Fritz

Fonseca

Trevisol

et al. 2019

Polymers for Agri-Food Applications

View full text Add to dashboard Cite

Study of Spray System Applications of Edible Coating Suspensions Based on Hydrocolloids Containing Cellulose Nanofibers on Grape Surface (Vitis vinifera L.)

Cited by 35 publications

References 48 publications

Quality of Physalis peruviana fruits coated with pectin and pectin reinforced with nanocellulose from P. peruviana calyces

Quality of Physalis peruviana fruits coated with pectin and pectin reinforced with nanocellulose from P. peruviana calyces

A review of cellulose nanomaterials incorporated fruit coatings with improved barrier property and stability: Principles and applications

Active, Eco-Friendly and Edible Coatings in the Post-Harvest – A Critical Discussion

Contact Info

Product

Resources

About