The influence of  Opuntia ficus-indica  mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices

Allegra, Alessio; Inglese, Paolo; Sortino, Giuseppe; Settanni, Luca; Todaro, Aldo; Liguori, G.

doi:10.1016/j.postharvbio.2016.05.011

Cited by 88 publications

(57 citation statements)

References 37 publications

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“…“Dottato,” were sampled at commercial harvest date ( Crane, 1986 ) from six trees grown in a commercial orchard. A total of 54 fruits were randomly harvested when the average fruit weight and firmness were, respectively, 78 ± 2.1 g fw and 24.8 ± 2.3 N. After harvest, fruits were immediately dipped in chlorinated water (100 ppm of free chlorine) for 6 min and placed in bi-oriented polystyrene (PS) macroperforated bags (Carton Pack s.r.l., Rutigliano, Italy) used in another work on the Breba fig ( Allegra and Colelli, 2017 ) Eighteen fruits were treated with a mucilage coating solution (MC), extracted from OFI ( Sepulveda et al, 2007 ; Allegra et al, 2016 , 2017 ), for 60 s; the exceeding coating was drained and the coated figs were dried in a forced-air dryer (20°C) for 30 min. Eighteen fruits were dipped in distilled water and used as a blank (CTR).…”

Section: Methodsmentioning

confidence: 99%

Metabolic Profiling and Post-harvest Behavior of “Dottato” Fig (Ficus carica L.) Fruit Covered With an Edible Coating From O. ficus-indica

et al. 2018

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Fig fruits are usually highly sensitive to some physiopathological disorders during post-harvest life, such as softening and skin cracking. Indeed, the use of edible coating (EC) has been evaluated in several fruit crops to reduce fruit post-harvest transpiration and to maintain fruit visual quality. The aim of this study was to determine the post-harvest metabolic response of breba figs treated with mucilage extract from O puntia ficus-indica cladodes, using an untargeted metabolomic approach. Coated and non-coated (control) fruit were sealed in plastic bags, and stored at 4°C for 7 days. The effect of the ECs on their quality fruit during cold storage and qualitative attributes were evaluated by analyzing the fruit primary metabolism and other qualitative parameters such as total soluble solids (TSS) content, titratable acidity (TA), fresh weight loss and firmness. Results underlined that EC was effective in maintaining fruit fresh weight, and fruit firmness. Stepwise discriminant analysis was able to discriminate fruit conditions. Alanine, xylulose, aspartic acid, glutamic, acid and 2,5-dihydroxypyrazine showed a significant role on discriminating edible coated fruit from untreated ones. Principal component analysis (PCA) was able to highlight clear differences in the overall metabolism changes between untreated and treated fruit. The application of EC significantly mitigated the decrease of most of the aminoacid content during cold storage. EC treatment caused the changes of several organic acids in comparison to untreated control, increasing the amount of carbohydrates and other key metabolites, such as beta-sitosterol, glycerol, and uracil. These results clearly showed the drastic effects of EC on fig metabolism during post-harvest and shed light on the beneficial mechanisms of this treatment.

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Section: Methodsmentioning

confidence: 99%

Metabolic Profiling and Post-harvest Behavior of “Dottato” Fig (Ficus carica L.) Fruit Covered With an Edible Coating From O. ficus-indica

et al. 2018

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“…The advantage of using this mucilage, as close as possible to its natural state, only removing the spines and the most fibrous parts, would be its perfect adaptability to contain food, up to the point that even edible films based upon it have been proposed [6]. Plasticizers are normally applied for the purpose of film fabrication, the most diffuse of which is glycerol, normally affecting neither food preservation nor the edibility characteristics, though slightly reducing the films' rigidity [7].…”

Section: Introductionmentioning

confidence: 99%

Thermoplastic Starch (TPS) Films Added with Mucilage from Opuntia Ficus Indica: Mechanical, Microstructural and Thermal Characterization

et al. 2020

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Opuntia cladodes are a typical vegetable waste, from which mucilage in gel form can be extracted. This work proposes blending it with a self-produced thermoplastic starch (TPS), originating from potato starch with a high content in glycerol (ca. 30%). Three methods were compared for extraction, bare maceration (MA), mechanical blending (ME) and mechanical blending following maceration (MPM) to produce films with an approximate thickness of 150 μm. For the comparison, tensile testing, differential scanning calorimetry and scanning electron microscopy were used. The MPM process proved the most effective, not only for extraction yielding, but also to obtain a larger deformation of the samples with respect to the one allowed by the pure TPS films. A considerable plasticization effect was observed. Despite this, the mechanical performance is still not completely satisfactory, and the expected effect of the calcium and magnesium salts contained in the mucilage to improve the rigidity of the TPS film was not really revealed. Prospected improvements would concern the fabrication process and the investigation of other possible loading modes and sample geometries.

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“…In the present work, the use of Opuntia mucilage, an unconventional cheap raw material that contributes carbohydrates, as well as structural and functional elements that make the film edible and complement its biological activity, were explored. In this context, the use of Opuntia mucilage as an element in edible films increases water vapor permeability (Domínguez-Martínez et al, 2017), maintains the quality of fruits and vegetables (Allegra et al, 2016;Del-Valle et al, 2005;Treviño-Garza, García, Heredia, Alanís-Guzmán & Arévalo-Niño, 2017) and improves thermal stability and flexibility (Guadarrama-Lezama et al, 2018). Moreover, the combination of Opuntia mucilage and chitosan as a bioactive material improves the structure, stability and homogeneity of the film, as observed by SEM analysis and fundamental parameters (Maqbool, Ali, Alderson, Zahid & Siddiqui, 2011).…”

Section: Discussionmentioning

confidence: 94%

Quitosano y mucílago de Opuntia ficus-indica (nopal) como base de una película polimérica comestible para la protección de tomates contra Rhizopus stolonifer

et al. 2019

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El quitosano es una materia prima extremadamente versátil para la producción de fibras y biomateriales. Como antifúngico, posee un mecanismo de acción relacionado con interacciones electrostáticas de las membranas celulares, siendo efectivo contra diversos hongos. Por otro lado, el mucílago de nopal (Opuntia) es una matriz polimérica con aplicaciones interesantes en el campo agrícola y alimentario como componente estructural de geles o suplemento dietético. En este trabajo se diseñó una película comestible basada en quitosano (antifúngico) y mucílago de nopal (estructurante) como una alternativa para la defensa de los cultivos contra las infecciones por hongos. Se realizaron diversas pruebas de homogeneidad y resistencia variando la concentración de quitosano, glicerol y mucílago para seleccionar la mejor composición para la película. Posteriormente se realizaron estudios estructurales y reológicos como elementos para la caracterización de la formulación elegida. Finalmente, se hicieron pruebas in vitro e in situ para evaluar el potencial antifúngico en la protección de frutos de interés. Con base en la caracterización cualitativa y fisicoquímica se determinó que la película con integridad homogénea en su estructura se obtuvo a concentraciones de 3% de glicerol, 2% de quitosano y 20% de mucílago de nopal. La película resultante tuvo una superficie homogénea, flexible, luminosa, ligeramente oscura y con viscosidad acumulativa, lo que significa que la viscosidad total es la suma de las viscosidades de cada componente. La película demostró un fuerte efecto antifúngico contra Rhizopus stolonifer en condiciones in vitro e in situ y aumentó la vida útil de los frutos probados. Los resultados mostraron el potencial del uso de esta película ecológica para la protección de frutas de interés, lo que la convierte en un producto polimérico atractivo para su aplicación en el campo

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The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices

Cited by 88 publications

References 37 publications

Metabolic Profiling and Post-harvest Behavior of “Dottato” Fig (Ficus carica L.) Fruit Covered With an Edible Coating From O. ficus-indica

Metabolic Profiling and Post-harvest Behavior of “Dottato” Fig (Ficus carica L.) Fruit Covered With an Edible Coating From O. ficus-indica

Thermoplastic Starch (TPS) Films Added with Mucilage from Opuntia Ficus Indica: Mechanical, Microstructural and Thermal Characterization

Quitosano y mucílago de Opuntia ficus-indica (nopal) como base de una película polimérica comestible para la protección de tomates contra Rhizopus stolonifer

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