Utilization of cinnamaldehyde and zinc oxide nanoparticles in a carboxymethylcellulose-based composite coating to improve the postharvest quality of cherry tomatoes

Guo, Xiaogang; Chen, Baorong; Wu, Xiaoling; Li, Jianmei; Sun, Qi

doi:10.1016/j.ijbiomac.2020.05.201

Cited by 76 publications

(19 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The involvement of metal nanoparticle in the preparation of fruit edible coatings not only add the antibacterial activity but also improve the structural and mechanical properties of the coatings/films along with the antifungal activity. For instance, Guo et al (2020) developed carboxymethyl cellulose based coating with the addition of cinnamaldehyde and zinc oxide nanoparticle to prolong the postharvest quality of cherry tomatoes [ 83 ]. Carboxymethyl cellulose as a matrix is a novel material for fabricating fruit coating owing to its excellent film forming property and biodegradable nature.…”

Section: Agro-industrial Residues-based Materials In Fabrication Of Edible Coatingsmentioning

confidence: 99%

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Singh

Ghosh

2022

Progress in Organic Coatings

View full text Add to dashboard Cite

Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O 2 /CO 2 ) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.

show abstract

Section: Agro-industrial Residues-based Materials In Fabrication Of Edible Coatingsmentioning

confidence: 99%

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Singh

Ghosh

2022

Progress in Organic Coatings

View full text Add to dashboard Cite

show abstract

“…Among natural bioactive agents, vegetal and essential oils have gained increased attention due to their numerous functional properties suitable for food-related applications, mainly antimicrobial activity and antioxidant or oxygen scavenging potential [20]. Essential oils are plant secondary metabolites which are thought to be safer than synthetic chemical preservatives [21].…”

Section: Generalities On Active Food Packagingmentioning

confidence: 99%

Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging

Stoleru¹,

Brebu²

2021

Molecules

View full text Add to dashboard Cite

Human health, food spoilage, and plastic waste, which are three great topical concerns, intersect in the field of food packaging. This has created a trend to replace synthetic food preservatives with natural ones, to produce bio-functional food packaging, and to shift towards biodegradable polymeric materials. Among the natural bioactive agents, essential oils are gaining more and more attention in food packaging applications due to their various benefits and fewer side-effects. However, their volatility, hydrophobicity, and strong odor and taste limit the direct use in food-related applications. Fixation into polymeric matrices represents a suitable strategy to promote the benefits and reduce the drawbacks. Emulsification and electrospinning are largely used techniques for protection and stabilization of essential oils. These methods offer various advantages in active food packaging, such as controlled release, ensuring long-term performance, decreased amounts of active agents that gain enhanced functionality through increased available surface area in contact with food, and versatility in packaging design. This review focuses on creating correlations between the use of essential oils as natural additives, stabilization methods, and biodegradable polymeric matrices or substrates in developing bioactive food packaging materials. Documentation was performed via the Scopus, ScienceDirect, and PubMed databases, selecting the publications after the year 2018. Particular attention was given to the publications that tested materials on food/food pathogens to evaluate their performances in retarding spoilage. Research gaps were also identified on the topic, materials being tested mainly at short time after preparation without considering the long-term storage that usually occurs in actual practice between production and use, and insufficient research related to upscaling.

show abstract

“…According to the authors, the barrier properties of chitosan film and the antimicrobial properties of zinc oxide have a great impact in okra preservation. Guo et al [50] evaluated the effect of carboxymethylcellulose-zinc oxide-cinnamaldehyde films in the postharvest quality of cherry tomatoes. They found that after 10 days of storage at 25 • C, the coated tomato preserved its firmness (2.54 N) and reduced its weight loss (6.09%) compared to uncoated (1.66 N and 11.10%, respectively) or carboxymethylcellulosecoated (1.96 N and 8.64%, respectively) cherry tomatoes, suggesting that the hybrid film prevented dehydration of tomato fruit, suppressing some physiological activities.…”

Section: Zinc Oxide (Zno)mentioning

confidence: 99%

Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation

et al. 2021

View full text Add to dashboard Cite

Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use of polysaccharide-based materials functionalized with inorganic nanoparticles (TiO2, ZnO, Ag, SiO2, Al2O3, Fe2O3, Zr, MgO, halloysite, and montmorillonite) to develop hybrid packaging for fruit, vegetables, meat (lamb, minced, pork, and poultry), mushrooms, cheese, eggs, and Ginkgo biloba seeds preservation. Their effects on quality parameters and shelf life are also discussed. In general, treated fruit, vegetables, mushrooms, and G. biloba seeds markedly increased their shelf life without significant changes in their sensory attributes, associated with a slowdown effect in the ripening process (respiration rate) due to the excellent gas exchange and barrier properties that effectively prevented dehydration, weight loss, enzymatic browning, microbial infections by spoilage and foodborne pathogenic bacteria, and mildew apparition in comparison with uncoated or polysaccharide-coated samples. Similarly, hybrid packaging showed protective effects to preserve meat products, cheese, and eggs by preventing microbial infections and lipid peroxidation, extending the food product’s shelf life without changes in their sensory attributes. According to the evidence, polysaccharide-hybrid packaging can preserve the quality parameters of different food products. However, further studies are needed to guarantee the safe implementation of these organic–inorganic packaging materials in the food industry.

show abstract

Utilization of cinnamaldehyde and zinc oxide nanoparticles in a carboxymethylcellulose-based composite coating to improve the postharvest quality of cherry tomatoes

Cited by 76 publications

References 34 publications

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging

Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation

Contact Info

Product

Resources

About