Setting a safe target internal atmosphere for starch-based coated fruits and vegetables

An effective preserving strategy for strawberries by constructing pectin/starch coatings reinforced with functionalized eggshell fillers

Food waste occurs frequently worldwide, though hunger and malnutrition issues have received global attention. Short-term spoilage of perishable foods causes a significant proportion of food waste. Developing simple, green, and low-cost strategies to preserve the freshness of perishable foods is important to address this issue and improving food safety. By using strawberries as the model perishable fruit, this study reported a pectin/carboxy methyl starch sodium (PC) based coating using epigallocatechin gallate-loaded eggshell powder (ES@EGCG) as the functional fillers. In comparison to PC coating, the PC-ES@EGCG coating displayed much-enhanced performance, such as enhanced mechanical (2 folds) and barrier (water vapor & oxygen) properties. This composite coating reduced the weight loss of strawberries from over 60% to around 30% after 7-day storage. Coated strawberries exhibit better freshness retention, which achieves the purpose of preserving strawberries during storage. This study provided a cost-effective and eco-friendly coating strategy for reducing food waste.

Recent advancements in polysaccharides, proteins and lipids based edible coatings to enhance guava fruit shelf-life: A review

Fresh fruits are highly needed for the health benefits of human beings because of the presence of high content of natural nutrition in the form of vitamins, minerals, antioxidants, and other phenolic compounds. However, some nutritional fruits such as guava are climacteric in nature with very less post-harvest shelf-life because of the ripening in a very short period and possibility of microbial infections. Thus security of natural nutrients is a serious concern in order to properly utilize guava without generating a huge amount of waste. Among reported various methods for the enhancement of fruits shelf-life, the application of edible coatings with antimicrobial activities on the outer surface of fruits have attracted significant attention because of their eco-friendly nature, easy applicability, high efficacy, and good durability. In recent years, researchers are paying more and more attention in the development of antimicrobial edible coatings to enhance the post-harvest shelf-life of guava using polysaccharides, protein and lipids. In this review, basic approaches and recent advancements in development of antimicrobial and edible coatings on guava fruit by the application of polysaccharides and protein and lipids along with the combination of nanomaterials are summarized. In addition, improvements in basic properties of edible coatings to significantly control the permeation of gases (O2/CO2) by the optimization of coating components as well as delay in ripening process are reviewed and discussed.

Avocado seed waste bioconversion into poly(3-hydroxybutyrate) by using Cobetia amphilecti and ethyl levulinate as a green extractant

The avocado processing industry produces up to 1.3M tons of agro-waste annually. Chemical analysis of avocado seed waste (ASW) revealed that it is rich in carbohydrates (464.7 ± 21.4 g kg^-1) and proteins (37.2 ± 1.5 g kg^-1). Optimized microbial cultivation of Cobetia amphilecti using an acid hydrolysate of ASW, generated poly(3-hydroxybutyrate) (PHB) in a 2.1 ± 0.1 g L^-1 concentration. The PHB productivity of C. amphilecti cultivated on ASW extract was 17.5 mg L^-1 h^-1. The process in which a novel ASW substrate was utilized has been further augmented by using ethyl levulinate as a sustainable extractant. This process achieved 97.4 ± 1.9 % recovery yield and 100 ± 1 % purity (measured by TGA, NMR, and FTIR) of the target PHB biopolymer, along with a high and relatively uniform PHB molecular weight (M_w = 1831 kDa, M_n = 1481 kDa, M_w/M_n = 1.24) (measured by gel permeation chromatography), compared to PHB polymer extracted by chloroform (M_w = 389 kDa, M_n = 297 kDa, M_w/M_n = 1.31). This is the first example of ASW utilization as a sustainable and inexpensive substrate for PHB biosynthesis and ethyl levulinate as an efficient and green extractant of PHB from a single bacterial biomass.