The preservation performance of chitosan coating with different molecular weight on strawberry using electrostatic spraying technique

Jiang, Yongli; Li, Yu; Hu, Yunwen; Zhu, Zuo-Nong; Zhuang, Chenjun; Zhao, Yanyun; Zhong, Yu

doi:10.1016/j.ijbiomac.2020.02.169

Cited by 93 publications

(38 citation statements)

References 32 publications

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“…As shown in Figure 8 , the surface of the PE-packed strawberry was completely rotten and covered with mold, which is because PE acted as a semipermeable barrier against gas and water and accelerated microbial growth. This effect is consistent with the study by Jiang et al [ 78 ]. However, PVA/PAAS/EN nanofibers are so soft and absorbent that they not only absorb the water from the surface of strawberries effectively but also inhibit microbial growth due to the nisin release.…”

Section: Resultssupporting

confidence: 94%

Long-Term Antibacterial Effect of Electrospun Polyvinyl Alcohol/Polyacrylate Sodium Nanofiber Containing Nisin-Loaded Nanoparticles

Jiang

et al. 2020

Nanomaterials

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Response Surface Methodology (RSM) was used to assess the optimal conditions for a Water/Oil/Water (W/O/W) emulsion for encapsulated nisin (EN). Nano-encapsulated nisin had high encapsulation efficiencies (EE) (86.66 ± 1.59%), small particle size (320 ± 20 nm), and low polydispersity index (0.27). Biodegradable polyvinyl alcohol (PVA) and polyacrylate sodium (PAAS) were blended with EN and prepared by electrospinning. Scanning electron microscopy (SEM) revealed PVA/PAAS/EN nanofibers with good morphology, and that their EN activity and mechanical properties were enhanced. When the ultrasonication time was 15 min and 15% EN was added, the nanofibers had optimal mechanical, light transmittance, and barrier properties. Besides, the release behavior of nisin from the nanofibers fit the Korsemeyer–Peppas (KP) model, a maximum nisin release rate of 85.28 ± 2.38% was achieved over 16 days. At 4 °C, the growth of Escherichia coli and Staphylococcus aureus was inhibited for 16 days in nanofibers under different ultrasonic times. The application of the fiber in food packaging can effectively inhibit the activity of food microorganisms and prolong the shelf life of strawberries, displaying a great potential application for food preservation.

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Section: Resultssupporting

confidence: 94%

Long-Term Antibacterial Effect of Electrospun Polyvinyl Alcohol/Polyacrylate Sodium Nanofiber Containing Nisin-Loaded Nanoparticles

Jiang

et al. 2020

Nanomaterials

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“…The color change that occurs in strawberries is one of the important factors in the freeze-drying process. The same analogy has been explained by Jiang et al (2020) that the color changes of strawberries during storage at room temperature occur significantly, but the changes are not significant at cold temperatures. This color change is also influenced by changes in the physiology and chemistry of strawberries.…”

Section: Color Analysissupporting

confidence: 63%

New frozen product development from strawberries (Fragaria Ananassa Duch.)

Ansar¹,

Nazaruddin²,

Azis³

2020

Heliyon

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Strawberry fruit has a short shelf life. If stored at ambient temperature only lasts 1 day, so it needs to be dried into a frozen product so that its shelf life is longer. Frozen products are favored by consumers because they still have properties like fresh fruit. This study was aimed at examining the physical and sensory characteristics of new frozen products from strawberries. The research sample was freeze-dried at 3 variations of the heating plate temperature were 40, 50, and 60 C and 3 variations of the drying time were 24, 36, and 48 h. The research parameters observed were weight loss, water content, texture, color, aroma, and taste. The results showed that the freeze-vacuum drying process has a significant influence on the parameters of weight loss, moisture content, texture, and color of frozen strawberries, but does not influence significantly to aroma and taste. The highest weight loss and evaporation were obtained at 60 C and 48 h of drying time. Frozen strawberries most preferred by panelists are those that are freeze-dried at 50 C and a drying time of 36 h because they have aroma and flavor that seem fresh strawberries.

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“…The air control group had a better appearance on the second day, and on the 4th day, it began to show clearly rotten patches, until the 10th day, the large area shrank and turned black. Jiang et al proposed that the fungal activity on strawberry fruit directly affected the shelf life of the strawberries, while the antimicrobial activity of the film led to the decrease in microbial respiratory activity and inhibition of bacterial growth, thus prolonging the shelf life of the strawberries [ 59 ]. The effect of carboxymethyl cellulose/guar gum/Ag on strawberry preservation showed that the film effectively delayed the weight loss of the strawberries.…”

Section: Resultsmentioning

confidence: 99%

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Lan

Shama

et al. 2020

Polymers

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An antibacterial and anti-oxidation composite film was prepared by a casting method using sodium alginate (SA) and apple polyphenols (APPs) as the base material and glycerol as the plasticizer. Silver nanoparticles (AgNPs) were deposited by ultrasonic-assisted electrospray method. The degree of influence of the addition ratio of SA and AgNPs and different ultrasonic time on the mechanical properties, barrier properties, optical properties, and hydrophilicity of the composite film was explored. The composite films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that the SA: AgNPs ratio of 7:3 and the ultrasonic time for 30 min have the best comprehensive performance, and SA/AgNPs/APP films showed the lowest water vapor permeability value of 0.75 × 10−11 g/m·s·Pa. The composite film has good strength and softness, with tensile strength (TS) and elongation at break (E) at 23.94 MPa and 29.18%, respectively. SEM images showed that the surface of the composite film was smooth and the AgNPs’ distribution was uniform. The composite film showed broad antibacterial activity, and the antibacterial activity of Escherichia coli (92.01%) was higher than that of Staphylococcus aureus (91.26%). However, due to the addition of APP, its antioxidant activity can reach 98.39%, which has a synergistic effect on antibacterial activity. For strawberry as a model, the results showed that this composite film can prolong the shelf life of strawberries for about 8 days at 4 °C, effectively maintaining their storage quality. Compared with the commonly used PE(Polyethylene film) film on the market, it has a greater fresh-keeping effect and can be used as an active food packaging material.

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The preservation performance of chitosan coating with different molecular weight on strawberry using electrostatic spraying technique

Cited by 93 publications

References 32 publications

Long-Term Antibacterial Effect of Electrospun Polyvinyl Alcohol/Polyacrylate Sodium Nanofiber Containing Nisin-Loaded Nanoparticles

Long-Term Antibacterial Effect of Electrospun Polyvinyl Alcohol/Polyacrylate Sodium Nanofiber Containing Nisin-Loaded Nanoparticles

New frozen product development from strawberries (Fragaria Ananassa Duch.)

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

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