In this work,nine different types of edible coating based on pectin,cellulose nanocrystals,glycerol,and essential oil of lemongrass were prepared and used to coat strawberries with a film formed directly on the surfac...In this work,nine different types of edible coating based on pectin,cellulose nanocrystals,glycerol,and essential oil of lemongrass were prepared and used to coat strawberries with a film formed directly on the surface of the coated fruit.The effects of the different edible coatings on refrigerated fruits in terms of weight loss,titratable acidity,total soluble solids,pH,and anthocyanin content was evaluated after 2 days,4 days,6 days,and 8 days of storage.Application of the edible coatings reduced the weight loss of the coated strawberries and the anthocyanin content.The total soluble solids content of or uncoated fruit increase more markedly than that of coated fruit.In contrast,pH was maintained for both coated and uncoated strawberries.The edible coatings were effective in minimizing of the weight loss,without worsening the physical chemistry attributes.The treatments T5 and T9 presented the best results.展开更多
The effect of application of cellulose-based edible coating, hydroxypropyl methylcellulose (HPMC) to mature-green tomatoes on the firmness and color was investigated. Tomatoes were stored at 20℃ for up to 18 days. Fi...The effect of application of cellulose-based edible coating, hydroxypropyl methylcellulose (HPMC) to mature-green tomatoes on the firmness and color was investigated. Tomatoes were stored at 20℃ for up to 18 days. Firmness decreased as storage time increased in all treatments. However, application of HPMC edible coating delayed softening of tomatoes during 18 days of storage at 20℃ . At days 7, 13 and 18,the firmness of tomatoes coated with HPMC was significantly ( P ≤ 0.05) greater than the firmness of uncoated tomatoes. The study also confirmed that HPMC coatings could significantly (P≤0.05) delay the changes in color of tomatoes stored at 20℃ . The ripening of tomatoes from the pink stage to the red stage was successfully retarded. HPMC coating could extend the shelf life of fresh tomatoes. The retardation of the rate of loss of firmness could reduce the economic loss that would result from spoilage by mechanical injury during transportation of tomatoes.展开更多
Fruit stored in poor conditions undergo biochemical degradations that impact fruit physical qualities,such color and firmness,and reduce beneficial nutritional content including vitamins,flavonoids,phenols,and antioxi...Fruit stored in poor conditions undergo biochemical degradations that impact fruit physical qualities,such color and firmness,and reduce beneficial nutritional content including vitamins,flavonoids,phenols,and antioxidants.This study investigated the impact of a postharvest treatment of mandarins with edible coatings to prevent biochemical degradations and minimize color changes.The edible coating evaluated in this study is a composite of pregelatinized corn starch(PS),with a cellulose nano fiber(CF)Pickering emulsifier,and is enriched with basil essential oil(EO).The results of varying each parameter were then analyzed by the Technique for Order of Preference by Similarity to Ideal Solution(TOPSIS)method to identify the best-performing edible coating.Using this method,the leading edible coating was identified as PS5EO3 formulized from 5%pregelatinized corn starch,3%basil essential oil and 0.5%cellulose nanofiber,with a ranking of 0.721 based on quality content,and 0.676 based on percentage change in nutrients after the 12 days of storage at 25℃.Mandarins coated with PS5EO3 significantly suppressed quality losses,and achieving the lowest losses of citric acid(10.45%),while maintaining color stability in terms of color density(14.97%)and percent polymer color(78.14%).展开更多
The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus) stea...The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus) steaks during refriger-ated storage (4 °C) for 24 days were evaluated. The data indicated that metrics for all of these characteristics were improved significantly (P ≤ 0.05) in coated fish steak samples compared to the control sample. The coated steaks texture values were higher than those of control sample through storage time with nanochitosan coating containing clove oil having best value 2.51 kg/cm2 among tested samples at the end of storage period. However, pH values of coated samples were lower, a good indicator, than corresponding one of the control (6.46) with nanochitosan coatings with or without clove oil showed low mean values (6.11-6.13). Similar trend regarding chemical indices, i.e. total volatile basic-nitrogen, trimethylamine, peroxide, and thiobarbituric acid reactive substances values for samples coated with nanochitosan with or without clove oil giving better lower values than control or other treatments. Also, the coating delayed microbial (aerobic plate count, psychrotrophic bacteria, yeasts and molds, and total coliform bacteria) growth during the refrigeration storage period, and coated samples produced better results compared to the control sample. Sensory evaluations showed that the treatment enhanced the scores of fish steak samples compared to the control. The results showed that a nanochitosan coating with clove oil was the best treatment prolonged the shelf life of mullet steaks and efficiently maintained the quality attributes to an acceptable level during refrigerated storage for 24 days. Thus, these findings can be bases for producer to provide consumers with fresh fish steaks with good shelf life at refrigerated temperature for up to 24 days.展开更多
The incorporation of natural active components into edible films and coatings adds value to them by modifying the film characteristics in terms of physical,functional as well as bioactive properties.Till date,a wide v...The incorporation of natural active components into edible films and coatings adds value to them by modifying the film characteristics in terms of physical,functional as well as bioactive properties.Till date,a wide variety of natural additives(glucosides,polysaccharides,phytosterols,phenolic acids,esters,carotenoids,tannins,alkaloids,anthocyanins,flavonoids,terpenoids,caffeic acid,other organic acids)have been used which are extracted from plants,herbs,spices,seeds,fruits,vegetables etc.The additives developed using active components from natural sources have overcome the adverse effects caused by synthetic additives on human health.These active coatings minimize the surface proliferation of pathogenic microorganisms and prevent food deterioration.The biopolymeric base of edible films/coatings incorporated with the natural active component can be formed of chitosan,hydroxypropyl methylcellulose,sodium benzoate,gelatin,pectin etc.From an economical perspective,the recent trend has also shifted towards the utilization of biowaste and bio residues obtained from the food industry for the extraction of natural active components and their application which will help in meeting the increased demand for healthy foods,well-being,achieving sustainable development goal of zero hunger as well as aid in cutting down the high cost.Thus,more research is required in the exploration,extraction and successful utilization of natural active components in edible films/coatings which will prove to be beneficial for researchers,industrialists and consumers.This review encompasses several aspects related to different types of active components used as natural additives,the interaction of additives with films/coatings,their pharmacological properties,extraction techniques,safety recommendations and applications.展开更多
In this study, two polysaccharides of sodium alginate (SA) and xanthan gum (XG) were compounded in proportions of 100:0, 75:25, 50:50, 25:75, 0:100 with 1% total mass concentration and then coated on areca nuts. The e...In this study, two polysaccharides of sodium alginate (SA) and xanthan gum (XG) were compounded in proportions of 100:0, 75:25, 50:50, 25:75, 0:100 with 1% total mass concentration and then coated on areca nuts. The effects of their synergistic interactions on the optical appearance of the edible coating were investigated for the first time. Areca nuts coated by 50:50 SA-XG presented the highest gloss (2.69 GU) and maximum spreading coefficient (−33.95 mN/m), indicating the improved wettability of the coating solution on the fruit's surface. The polarized light microscopy exhibited the unique birefringence phenomenon caused by the liquid crystal state, resulting in the better optical properties of the coating. UV–vis transmittance, Fourier transform infrared, and scanning electron microscopy indicated the good compatibility of SA and XG. The SA-XG film was more compactly arranged and had a denser microstructure due to hydrogen bonding. Additionally, the SA-XG combination improved the mechanical properties and water resistance compared to a single polysaccharide films and enhanced the water retention properties for the areca nut coating. Therefore, the SA-XG combination is promising to prepare edible films with improved optical properties for areca nuts.展开更多
Cinnamon nanoemulsion(CNE),clove nanoemulsion(CvNE),and thyme nanoemulsion(TNE)were prepared using three different essential oils(EOs:cinnamon,clove,and thyme)and chitosan for the coating of chicken fingers.The nanoem...Cinnamon nanoemulsion(CNE),clove nanoemulsion(CvNE),and thyme nanoemulsion(TNE)were prepared using three different essential oils(EOs:cinnamon,clove,and thyme)and chitosan for the coating of chicken fingers.The nanoemulsions were investigated for their active functional groups,antimicrobial,and antioxidant activity.CNE had the highest antioxidant potential and a significant bacterial inhibition rate followed by CvNE,and TNE.The polydispersity index(PDI)was found between 0.13±0.01-0.31±0.02 showing a homogenous particle distribution with a lower mean size of the particles.The steam-cooked chicken fingers were divided into four batches for coatings,such as control(without coating),CNE,CvNE,and TNE and stored at 4±1℃.The pH,moisture content,proximate values,lipid oxidation of coated samples were determined during the storage period.Moreover,the sensory analysis and shelf life study were also conducted throughout the storage period.It was observed that the coated samples had a relatively higher shelf life(20 days)with minimum microbial count(4.7±0.0 log10 cfu/g),while the untreated sample(control)spoiled within 10 days of storage.In addition,coated chicken fingers exhibited a higher sensory acceptance than the control.The study concluded that the EOs rich nanoemulsion may be utilized as an alternative to synthetic antioxidant and antimicrobial agents.It may also be used for shelf life extension of food products.展开更多
文摘In this work,nine different types of edible coating based on pectin,cellulose nanocrystals,glycerol,and essential oil of lemongrass were prepared and used to coat strawberries with a film formed directly on the surface of the coated fruit.The effects of the different edible coatings on refrigerated fruits in terms of weight loss,titratable acidity,total soluble solids,pH,and anthocyanin content was evaluated after 2 days,4 days,6 days,and 8 days of storage.Application of the edible coatings reduced the weight loss of the coated strawberries and the anthocyanin content.The total soluble solids content of or uncoated fruit increase more markedly than that of coated fruit.In contrast,pH was maintained for both coated and uncoated strawberries.The edible coatings were effective in minimizing of the weight loss,without worsening the physical chemistry attributes.The treatments T5 and T9 presented the best results.
文摘The effect of application of cellulose-based edible coating, hydroxypropyl methylcellulose (HPMC) to mature-green tomatoes on the firmness and color was investigated. Tomatoes were stored at 20℃ for up to 18 days. Firmness decreased as storage time increased in all treatments. However, application of HPMC edible coating delayed softening of tomatoes during 18 days of storage at 20℃ . At days 7, 13 and 18,the firmness of tomatoes coated with HPMC was significantly ( P ≤ 0.05) greater than the firmness of uncoated tomatoes. The study also confirmed that HPMC coatings could significantly (P≤0.05) delay the changes in color of tomatoes stored at 20℃ . The ripening of tomatoes from the pink stage to the red stage was successfully retarded. HPMC coating could extend the shelf life of fresh tomatoes. The retardation of the rate of loss of firmness could reduce the economic loss that would result from spoilage by mechanical injury during transportation of tomatoes.
基金JSPS KAKENHI[Project no.JP19KK0169 and JP21H04748]for providing financial support for this researchThe Japanese Government(MEXT)Scholarship[Program no.17033]。
文摘Fruit stored in poor conditions undergo biochemical degradations that impact fruit physical qualities,such color and firmness,and reduce beneficial nutritional content including vitamins,flavonoids,phenols,and antioxidants.This study investigated the impact of a postharvest treatment of mandarins with edible coatings to prevent biochemical degradations and minimize color changes.The edible coating evaluated in this study is a composite of pregelatinized corn starch(PS),with a cellulose nano fiber(CF)Pickering emulsifier,and is enriched with basil essential oil(EO).The results of varying each parameter were then analyzed by the Technique for Order of Preference by Similarity to Ideal Solution(TOPSIS)method to identify the best-performing edible coating.Using this method,the leading edible coating was identified as PS5EO3 formulized from 5%pregelatinized corn starch,3%basil essential oil and 0.5%cellulose nanofiber,with a ranking of 0.721 based on quality content,and 0.676 based on percentage change in nutrients after the 12 days of storage at 25℃.Mandarins coated with PS5EO3 significantly suppressed quality losses,and achieving the lowest losses of citric acid(10.45%),while maintaining color stability in terms of color density(14.97%)and percent polymer color(78.14%).
文摘The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus) steaks during refriger-ated storage (4 °C) for 24 days were evaluated. The data indicated that metrics for all of these characteristics were improved significantly (P ≤ 0.05) in coated fish steak samples compared to the control sample. The coated steaks texture values were higher than those of control sample through storage time with nanochitosan coating containing clove oil having best value 2.51 kg/cm2 among tested samples at the end of storage period. However, pH values of coated samples were lower, a good indicator, than corresponding one of the control (6.46) with nanochitosan coatings with or without clove oil showed low mean values (6.11-6.13). Similar trend regarding chemical indices, i.e. total volatile basic-nitrogen, trimethylamine, peroxide, and thiobarbituric acid reactive substances values for samples coated with nanochitosan with or without clove oil giving better lower values than control or other treatments. Also, the coating delayed microbial (aerobic plate count, psychrotrophic bacteria, yeasts and molds, and total coliform bacteria) growth during the refrigeration storage period, and coated samples produced better results compared to the control sample. Sensory evaluations showed that the treatment enhanced the scores of fish steak samples compared to the control. The results showed that a nanochitosan coating with clove oil was the best treatment prolonged the shelf life of mullet steaks and efficiently maintained the quality attributes to an acceptable level during refrigerated storage for 24 days. Thus, these findings can be bases for producer to provide consumers with fresh fish steaks with good shelf life at refrigerated temperature for up to 24 days.
文摘The incorporation of natural active components into edible films and coatings adds value to them by modifying the film characteristics in terms of physical,functional as well as bioactive properties.Till date,a wide variety of natural additives(glucosides,polysaccharides,phytosterols,phenolic acids,esters,carotenoids,tannins,alkaloids,anthocyanins,flavonoids,terpenoids,caffeic acid,other organic acids)have been used which are extracted from plants,herbs,spices,seeds,fruits,vegetables etc.The additives developed using active components from natural sources have overcome the adverse effects caused by synthetic additives on human health.These active coatings minimize the surface proliferation of pathogenic microorganisms and prevent food deterioration.The biopolymeric base of edible films/coatings incorporated with the natural active component can be formed of chitosan,hydroxypropyl methylcellulose,sodium benzoate,gelatin,pectin etc.From an economical perspective,the recent trend has also shifted towards the utilization of biowaste and bio residues obtained from the food industry for the extraction of natural active components and their application which will help in meeting the increased demand for healthy foods,well-being,achieving sustainable development goal of zero hunger as well as aid in cutting down the high cost.Thus,more research is required in the exploration,extraction and successful utilization of natural active components in edible films/coatings which will prove to be beneficial for researchers,industrialists and consumers.This review encompasses several aspects related to different types of active components used as natural additives,the interaction of additives with films/coatings,their pharmacological properties,extraction techniques,safety recommendations and applications.
基金support of National Nature Science Foundation of China(32272244)program of“Collaborative innovation center of food safety and quality control in Jiangsu Province”.
文摘In this study, two polysaccharides of sodium alginate (SA) and xanthan gum (XG) were compounded in proportions of 100:0, 75:25, 50:50, 25:75, 0:100 with 1% total mass concentration and then coated on areca nuts. The effects of their synergistic interactions on the optical appearance of the edible coating were investigated for the first time. Areca nuts coated by 50:50 SA-XG presented the highest gloss (2.69 GU) and maximum spreading coefficient (−33.95 mN/m), indicating the improved wettability of the coating solution on the fruit's surface. The polarized light microscopy exhibited the unique birefringence phenomenon caused by the liquid crystal state, resulting in the better optical properties of the coating. UV–vis transmittance, Fourier transform infrared, and scanning electron microscopy indicated the good compatibility of SA and XG. The SA-XG film was more compactly arranged and had a denser microstructure due to hydrogen bonding. Additionally, the SA-XG combination improved the mechanical properties and water resistance compared to a single polysaccharide films and enhanced the water retention properties for the areca nut coating. Therefore, the SA-XG combination is promising to prepare edible films with improved optical properties for areca nuts.
文摘Cinnamon nanoemulsion(CNE),clove nanoemulsion(CvNE),and thyme nanoemulsion(TNE)were prepared using three different essential oils(EOs:cinnamon,clove,and thyme)and chitosan for the coating of chicken fingers.The nanoemulsions were investigated for their active functional groups,antimicrobial,and antioxidant activity.CNE had the highest antioxidant potential and a significant bacterial inhibition rate followed by CvNE,and TNE.The polydispersity index(PDI)was found between 0.13±0.01-0.31±0.02 showing a homogenous particle distribution with a lower mean size of the particles.The steam-cooked chicken fingers were divided into four batches for coatings,such as control(without coating),CNE,CvNE,and TNE and stored at 4±1℃.The pH,moisture content,proximate values,lipid oxidation of coated samples were determined during the storage period.Moreover,the sensory analysis and shelf life study were also conducted throughout the storage period.It was observed that the coated samples had a relatively higher shelf life(20 days)with minimum microbial count(4.7±0.0 log10 cfu/g),while the untreated sample(control)spoiled within 10 days of storage.In addition,coated chicken fingers exhibited a higher sensory acceptance than the control.The study concluded that the EOs rich nanoemulsion may be utilized as an alternative to synthetic antioxidant and antimicrobial agents.It may also be used for shelf life extension of food products.
