Sustainable and effective Chitosan-based edible films incorporated with OEO nanoemulsion against apricots’ black spot

Guo, Shuangfeng; Li, Tingting; Chen, Ming; Wu, Caie; Ge, Xuemei; Fan, Gongjian; Li, Xiaojing; Zhou, Dandan; Mi, Lin; Zhao, Xi; Yang, Tianyou

doi:10.1016/j.foodcont.2022.108965

Cited by 13 publications

(2 citation statements)

References 41 publications

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“…The utilisation of OEO and TP as antimicrobial constituents in the development of fresh‐keeping paper was motivated by antecedent studies reporting the advantageous impact of OEO and TP on the post‐harvest quality of fruit and vegetables (Pirozzi et al ., 2020; Wang et al ., 2022). These findings have demonstrated the potential of both OEO and TP to deactivate bacterial pathogens, decrease microbiota, increase antioxidant activity and secondary metabolite synthesis, and enhance the overall quality of fruits (Liu et al ., 2018; Guo et al ., 2022). The use of paper‐based materials can help reduce the volatility of OEO, thereby allowing them to persist in the air for longer periods and thus prolonging their efficacy.…”

Section: Discussionmentioning

confidence: 99%

Improving fresh strawberry shelf life and quality by using the fresh‐keeping paper embedded with oregano essential oil and tea polyphenols

Chen,

Li,

Zhu

et al. 2023

Int J of Food Sci Tech

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SummaryThe short shelf life of fresh strawberries limits its marketing potential, despite its valuable economic and nutritional benefits. An environmentally friendly fresh‐keeping paper was prepared with oregano essential oil (OEO) and tea polyphenols (TP) and used in the storage of strawberries. Results showed that, during the late storage period, the TP and OEO fresh‐keeping paper treatments reduced malondialdehyde (MDA) content by 29.04% and 34.47%, respectively, compared with the control samples. The treatments also reduced decay incidence, weight loss, epidermal microorganisms and total anthocyanins content (TAC). Furthermore, the treatments reduce polyphenol oxidase (PPO) activity, delay the colour development and maintain better sensory attributes. Notably, OEO fresh‐keeping paper treatment not only increased the titratable acidity (TA) and total soluble solids (TSS) content but also improved the scavenging ability of reactive oxygen species by maintaining high levels of superoxide dismutase (SOD) and catalase (CAT) activity. These results demonstrated that fresh‐keeping paper treatment has the potential to extend the post‐harvest life of strawberries and improve their quality.

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Section: Discussionmentioning

confidence: 99%

Improving fresh strawberry shelf life and quality by using the fresh‐keeping paper embedded with oregano essential oil and tea polyphenols

Chen,

Li,

Zhu

et al. 2023

Int J of Food Sci Tech

Self Cite

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“…Due to their antimicrobial properties, essential oils have aroused great interest in their application in food packaging, primarily for the preservation of fruits, grains, and meat products (Almeida et al., 2024). Studies have shown that lemon (Shi et al., 2023), oregano (Guo et al., 2022), lavender (Liu et al., 2022), peppermint (Zhang et al., 2023), and perilla (Tai et al., 2023) exhibit antifungal activity against postharvest pathogens such as Botrytis cinerea , Monilinia spp., Alternaria alternata , and Rhizopus spp., enhancing the storage quality and extending the shelf life of fruits like blueberries, blackberries, apricots, peaches, and bananas (Ngolong Ngea et al., 2021). Previous studies often involved directly coating them onto packaging surfaces or immobilizing them inside paper bags, which showed promising results during the storage of bread (Passarinho et al., 2014) and cheese (Han et al., 2014), effectively inhibiting microbial growth.…”

Section: Types Of Antimicrobial Substancesmentioning

confidence: 99%

Paper‐based material with hydrophobic and antimicrobial properties: Advanced packaging materials for food applications

Jieying,

Tingting,

Caie

et al. 2024

Comp Rev Food Sci Food Safe

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The environmental challenges posed by plastic pollution have prompted the exploration of eco‐friendly alternatives to disposable plastic packaging and utensils. Paper‐based materials, derived from renewable resources such as wood pulp, non‐wood pulp (bamboo pulp, straw pulp, reed pulp, etc.), and recycled paper fibers, are distinguished by their recyclability and biodegradability, making them promising substitutes in the field of plastic food packaging. Despite their merits, challenges like porosity, hydrophilicity, limited barrier properties, and a lack of functionality have restricted their packaging potential. To address these constraints, researchers have introduced antimicrobial agents, hydrophobic substances, and other functional components to improve both physical and functional properties. This enhancement has resulted in notable improvements in food preservation outcomes in real‐world scenarios. This paper offers a comprehensive review of recent progress in hydrophobic antimicrobial paper‐based materials. In addition to outlining the characteristics and functions of commonly used antimicrobial substances in food packaging, it consolidates the current research landscape and preparation techniques for hydrophobic paper. Furthermore, the paper explores the practical applications of hydrophobic antimicrobial paper‐based materials in agricultural produce, meat, and seafood, as well as ready‐to‐eat food packaging. Finally, challenges in production, application, and recycling processes are outlined to ensure safety and efficacy, and prospects for the future development of antimicrobial hydrophobic paper‐based materials are discussed. Overall, the emergence of hydrophobic antimicrobial paper‐based materials stands out as a robust alternative to plastic food packaging, offering a compelling solution with superior food preservation capabilities. In the future, paper‐based materials with antimicrobial and hydrophobic functionalities are expected to further enhance food safety as promising packaging materials.

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Essential Oils against Fruit Spoilage Fungi

Domingos,

Valiati,

Uliana

et al. 2023

Plant Essential Oils

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Sustainable and effective Chitosan-based edible films incorporated with OEO nanoemulsion against apricots’ black spot

Cited by 13 publications

References 41 publications

Improving fresh strawberry shelf life and quality by using the fresh‐keeping paper embedded with oregano essential oil and tea polyphenols

Improving fresh strawberry shelf life and quality by using the fresh‐keeping paper embedded with oregano essential oil and tea polyphenols

Paper‐based material with hydrophobic and antimicrobial properties: Advanced packaging materials for food applications

Essential Oils against Fruit Spoilage Fungi

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