1
|
Li C, Tang C, Zeng X, Zhang Y, He L, Yan Y. Exploration of carbonyl compounds in red-fleshed kiwifruit wine and perceptual interactions among non-volatile organic acids. Food Chem 2024; 448:139118. [PMID: 38552459 DOI: 10.1016/j.foodchem.2024.139118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 03/10/2024] [Accepted: 03/21/2024] [Indexed: 04/24/2024]
Abstract
Carbonyl compounds are vital constituents that contribute to the flavor profile of alcoholic beverages. We examined 3-nitrophenylhydrazine as a derivatizing reagent for the measurement of 34 carbonyl compounds using UPLC-MS/MS. Adding formic acid and sodium acetate to the mobile phase significantly enhanced the detection limit of carbonyl compounds. The technique exhibited a notable extraction efficiency, yielding recovery percentages ranging from 83.6% to 117.1%, coupled with exceptional sensitivity, as evidenced by detection limits spanning from 0.07 μg/L to 4.80 μg/L. The relative standard deviation was <6.9%, indicating the precision and reliability of the analytical methodology. The method was verified by analyzing carbonyl compounds from red-fleshed kiwifruit wine. Furthermore, sensory assessment revealed that the amalgamation of tartaric acid, malic acid, and citric acid contributes to sour taste perception at sub-threshold concentrations through an additive interaction with supra-threshold non-volatile organic acids such as lactic acid and acetic acid.
Collapse
Affiliation(s)
- Cen Li
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Cui Tang
- Liupanshui Agricultural and Rural Bureau, Liupanshui 553002, Guizhou Province, China
| | - Xiangyong Zeng
- School of Liquor and Food Engineering, Guizhou University, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, Guizhou Province, China
| | - Yi Zhang
- Liupanshui liangdu kiwifruit Co. Ltd., Liupanshui 553001, Guizhou Province, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, Guizhou Province, China
| | - Yan Yan
- School of Liquor and Food Engineering, Guizhou University, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, Guizhou Province, China.
| |
Collapse
|
2
|
Sabir FK, Unal S, Aydın S, Sabir A. Pre- and postharvest chitosan coatings extend the physicochemical and bioactive qualities of minimally processed 'Crimson Seedless' grapes during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38790142 DOI: 10.1002/jsfa.13613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 05/06/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024]
Abstract
BACKGROUND Food marketers desire residue-free fresh grapes although grapes have a short postharvest life. This study was performed to determine the influences of pre- and/or postharvest chitosan (Ch) coatings on postharvest quality of minimally processed (stem-detached) organic 'Crimson Seedless' berries. Berries were sorted as: (a) control (untreated berries); (b) preharvest Ch (dipping the clusters on the vine into 1% Ch 10 days before harvest at 20% soluble solid content (SSC)); (c) postharvest Ch (dipping the stem-detached berries into 1% Ch); and (d) pre + postharvest Ch. Berries were stored in 12 × 15 cm rigid polypropylene cups for up to 42 days at 1.0 ± 0.5 °C. RESULTS Pre- and/or postharvest Ch coating reduced weight loss during storage. Pre- + postharvest Ch was the best treatment for restricting polygalacturonase (PG) activity, extending the visual quality, color features (L*, C and h°), skin rupture force, biochemical (SSC, titratable acidity, maturity index and pH) and bioactive (total phenol content, antioxidant activity) features. Pre- or postharvest Ch was also significantly effective in maintaining many quality features. CONCLUSION Pre- and/or postharvest 1% Ch coatings effectively maintained the quality of minimally processed grape berries of organically produced 'Crimson Seedless' grapes by delaying weight loss and PG activity and keeping the postharvest physical, biochemical and bioactive features for 42-day cold storage at 1.0 ± 0.5 °C. The combined use of pre- and postharvest Ch found to be more effective than single treatment. Thus, pre- + postharvest 1% Ch coating could be recommended as an ecofriendly sustainable methodology for extending the postharvest quality of minimally processed fresh grapes. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Ferhan K Sabir
- Department of Horticulture, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Sevil Unal
- Department of Horticulture, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Suna Aydın
- Department of Horticulture, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Ali Sabir
- Department of Horticulture, Faculty of Agriculture, Selcuk University, Konya, Turkey
| |
Collapse
|
3
|
Chen Y, Hu X, Shi Q, Lu Y, Yan J, Wu DT, Qin W. Changes in the Fruit Quality, Phenolic Compounds, and Antioxidant Potential of Red-Fleshed Kiwifruit during Postharvest Ripening. Foods 2023; 12:foods12071509. [PMID: 37048330 PMCID: PMC10094503 DOI: 10.3390/foods12071509] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/23/2023] [Accepted: 03/27/2023] [Indexed: 04/05/2023] Open
Abstract
Kiwifruit is very popular for its unique flavor and nutritional value, and for its potential health benefits, which are closely related to its richness in a variety of natural antioxidant substances, in which polyphenolics play a non-negligible role. This study investigated changes in the fruit quality, phenolic compounds, and antioxidant potential of Chinese red-fleshed kiwifruit “Hongshi No. 2” during postharvest ripening at room temperature (20 ± 1 °C). Results showed that the weight loss rate slowly increased, the firmness rapidly decreased, and the soluble solid concentration gradually increased during the postharvest ripening of red-flesh kiwifruit. In addition, the total phenolic (TPC), total flavonoid (TFC), and total proanthocyanidin (TPAC) contents gradually increased during postharvest ripening. The most abundant phenolic compounds in kiwifruit throughout postharvest ripening were catechin (CC), proanthocyanidin B1 (PB1), and proanthocyanidin B2 (PB2). Furthermore, the methanolic extracts of red-flesh kiwifruit exhibited remarkable antioxidant activities throughout postharvest ripening stages. Indeed, some phenolic compounds showed good correlations with antioxidant activities; for instance, chlorogenic acid (CHL) showed a significantly positive correlation with ferric reducing antioxidant power (FRAP), and isoquercitrin (IS) showed a significantly negative correlation with DPPH free radical scavenging ability. The findings from this study are beneficial to better understanding the quality profile of red-flesh kiwifruit “Hongshi No. 2” during postharvest ripening.
Collapse
Affiliation(s)
- Yi Chen
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Xiaomin Hu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Qingke Shi
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Yue Lu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Jing Yan
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
- Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China
| | - Ding-Tao Wu
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
- Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China
| |
Collapse
|
4
|
Liu B, Yang H, Zhu C, Xiao J, Cao H, Simal-Gandara J, Li Y, Fan D, Deng J. A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges. Crit Rev Food Sci Nutr 2022; 64:760-782. [PMID: 35959724 DOI: 10.1080/10408398.2022.2108369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Gels refer to the soft and flexible macromolecular polymeric materials retaining a large amount of water or biofluids in their three-dimensional network structure. Gels have attracted increasing interest in the food discipline, especially proteins and polysaccharides, due to their good biocompatibility, biodegradability, nutritional properties, and edibility. With the advancement of living standards, people's demand for nutritious, safe, reliable, and functionally diverse food and even personalized food has increased. As a result, gels exhibiting unique advantages in food application will be of great significance. However, a comprehensive review of functional hydrogels as food gels is still lacking. Here, we comprehensively review the gel-forming mechanisms of food gels and systematically classify them. Moreover, the potential of hydrogels as functional foods in different types of food areas is summarized, with a special focus on their applications in food packaging, satiating gels, nutrient delivery systems, food coloring adsorption, and food safety monitoring. Additionally, the key scientific issues for future food gel research, with specific reference to future novel food designs, mechanisms between food components and matrices, food gel-human interactions, and food gel safety, are discussed. Finally, the future directions of hydrogels for food science and technology are summarized.
Collapse
Affiliation(s)
- Bin Liu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Haixia Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chenhui Zhu
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Hui Cao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Yujin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Daidi Fan
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Jianjun Deng
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| |
Collapse
|
5
|
Protective, Biostimulating, and Eliciting Effects of Chitosan and Its Derivatives on Crop Plants. Molecules 2022; 27:molecules27092801. [PMID: 35566152 PMCID: PMC9101998 DOI: 10.3390/molecules27092801] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 02/01/2023] Open
Abstract
Chitosan is a biodegradable and biocompatible polysaccharide obtained by partial deacetylation of chitin. This polymer has been gaining increasing popularity due to its natural origin, favorable physicochemical properties, and multidirectional bioactivity. In agriculture, the greatest hopes are raised by the possibility of using chitosan as a biostimulant, a plant protection product, an elicitor, or an agent to increase the storage stability of plant raw materials. The most important properties of chitosan include induction of plant defense mechanisms and regulation of metabolic processes. Additionally, it has antifungal, antibacterial, antiviral, and antioxidant activity. The effectiveness of chitosan interactions is determined by its origin, deacetylation degree and acetylation pattern, molecular weight, type of chemical modifications, pH, concentration, and solubility. There is a need to conduct research on alternative sources of chitosan, extraction methods, optimization of physicochemical properties, and commercial implementation of scientific progress outcomes in this field. Moreover, studies are necessary to assess the bioactivity and toxicity of chitosan nanoparticles and chitosan conjugates with other substances and to evaluate the consequences of the large-scale use thereof. This review presents the unique properties of chitosan and its derivatives that have the greatest importance for plant production and yield quality as well as the benefits and limitations of their application.
Collapse
|
6
|
Cloete L, Picot-Allain C, Ramasawmy B, Neetoo H, Ramful-Baboolall D, Emmambux MN. Drivers and Barriers for Commercial Uptake of Edible Coatings for Fresh Fruits and Vegetables Industry- A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2012795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Liza Cloete
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Carene Picot-Allain
- Agricultural Production and Systems Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Brinda Ramasawmy
- Agricultural Production and Systems Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Hudaa Neetoo
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Deena Ramful-Baboolall
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | | |
Collapse
|
7
|
Šuput D, Filipović V, Lončar B, Nićetin M, Knežević V, Lazarević J, Plavšić D, Popović S, Hromiš N. Influence of biopolymer coatings on the storage stability of osmotically dehydrated mushrooms. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr49-35821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product - burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression.
Collapse
|
8
|
Šuput D, Filipović V, Lončar B, Nićetin M, Knežević V, Lazarević J, Plavšić D, Popović S, Hromiš N. Influence of biopolymer coatings on the storage stability of osmotically dehydrated mushrooms. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr0-35821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product-burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression.
Collapse
|
9
|
Nasri N, Rusli A, Teramoto N, Jaafar M, Ku Ishak KM, Shafiq MD, Abdul Hamid ZA. Past and Current Progress in the Development of Antiviral/Antimicrobial Polymer Coating towards COVID-19 Prevention: A Review. Polymers (Basel) 2021; 13:4234. [PMID: 34883737 PMCID: PMC8659939 DOI: 10.3390/polym13234234] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/04/2021] [Accepted: 11/08/2021] [Indexed: 01/10/2023] Open
Abstract
The astonishing outbreak of SARS-CoV-2 coronavirus, known as COVID-19, has attracted numerous research interests, particularly regarding fabricating antimicrobial surface coatings. This initiative is aimed at overcoming and minimizing viral and bacterial transmission to the human. When contaminated droplets from an infected individual land onto common surfaces, SARS-CoV-2 coronavirus is able to survive on various surfaces for up to 9 days. Thus, the possibility of virus transmission increases after touching or being in contact with contaminated surfaces. Herein, we aim to provide overviews of various types of antiviral and antimicrobial coating agents, such as antimicrobial polymer-based coating, metal-based coating, functional nanomaterial, and nanocomposite-based coating. The action mode for each type of antimicrobial agent against pathogens is elaborated. In addition, surface properties of the designed antiviral and antimicrobial polymer coating with their influencing factors are discussed in this review. This paper also exhibits several techniques on surface modification to improve surface properties. Various developed research on the development of antiviral/antimicrobial polymer coating to curb the COVID-19 pandemic are also presented in this review.
Collapse
Affiliation(s)
- Nazihah Nasri
- School of Materials & Mineral Resources Engineering, Universiti Sains Malaysia, Engineering Campus, Nibong Tebal 14300, Pulau Pinang, Malaysia; (N.N.); (A.R.); (M.J.); (K.M.K.I.); (M.D.S.)
| | - Arjulizan Rusli
- School of Materials & Mineral Resources Engineering, Universiti Sains Malaysia, Engineering Campus, Nibong Tebal 14300, Pulau Pinang, Malaysia; (N.N.); (A.R.); (M.J.); (K.M.K.I.); (M.D.S.)
| | - Naozumi Teramoto
- Department of Applied Chemistry, Faculty of Engineering, Chiba Institute of Technology, 2-17-1 Tsudanuma, Narashino 275-0016, Chiba, Japan;
| | - Mariatti Jaafar
- School of Materials & Mineral Resources Engineering, Universiti Sains Malaysia, Engineering Campus, Nibong Tebal 14300, Pulau Pinang, Malaysia; (N.N.); (A.R.); (M.J.); (K.M.K.I.); (M.D.S.)
| | - Ku Marsilla Ku Ishak
- School of Materials & Mineral Resources Engineering, Universiti Sains Malaysia, Engineering Campus, Nibong Tebal 14300, Pulau Pinang, Malaysia; (N.N.); (A.R.); (M.J.); (K.M.K.I.); (M.D.S.)
| | - Mohamad Danial Shafiq
- School of Materials & Mineral Resources Engineering, Universiti Sains Malaysia, Engineering Campus, Nibong Tebal 14300, Pulau Pinang, Malaysia; (N.N.); (A.R.); (M.J.); (K.M.K.I.); (M.D.S.)
| | - Zuratul Ain Abdul Hamid
- School of Materials & Mineral Resources Engineering, Universiti Sains Malaysia, Engineering Campus, Nibong Tebal 14300, Pulau Pinang, Malaysia; (N.N.); (A.R.); (M.J.); (K.M.K.I.); (M.D.S.)
| |
Collapse
|
10
|
Guroo I, Gull A, Wani SM, Wani SA, Al-Huqail AA, Alhaji JH. Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties. Foods 2021; 10:foods10112806. [PMID: 34829087 PMCID: PMC8623952 DOI: 10.3390/foods10112806] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 11/08/2021] [Accepted: 11/08/2021] [Indexed: 11/16/2022] Open
Abstract
The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were coated by dipping in xanthan gum (0.1, 0.2, 0.3% w/v), alginate (1, 2, 3% w/v) and chitosan (0.25, 0.50, 0.75% w/v) solutions for 2 min. Kiwi fruit slices without any treatment were designated as the control. Compared to the control, all coated samples retained higher ascorbic acid, titratable acidity, total phenolic component and antioxidant capacity levels. However, xanthan-gum-coated slices retained significantly higher amounts of total phenolics in comparison to alginate- and chitosan-coated slices (p ≤ 0.05). HPLC analysis showed the presence of neochlorogenic acid, chlorogenic acid, ellagic acid and epicatechin. The results suggest that the xanthan gum can be utilized to enhance the shelf life of fresh-cut kiwi slices without compromising quality.
Collapse
Affiliation(s)
- Ishrat Guroo
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, India
| | - Amir Gull
- Division of Food Science and Technology, Sher-e-Kashmir University of Science and Technology, Shalimar 190025, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Science and Technology, Shalimar 190025, India
| | - Sajad Ahmad Wani
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, India
| | - Asma A Al-Huqail
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Jwaher Haji Alhaji
- Department of Health Science, College of Applied Studies and Community Service, King Saud University, Riyadh 11451, Saudi Arabia
| |
Collapse
|
11
|
Ding J, Hui A, Wang W, Yang F, Kang Y, Wang A. Multifunctional palygorskite@ZnO nanorods enhance simultaneously mechanical strength and antibacterial properties of chitosan-based film. Int J Biol Macromol 2021; 189:668-677. [PMID: 34453980 DOI: 10.1016/j.ijbiomac.2021.08.107] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 08/12/2021] [Accepted: 08/13/2021] [Indexed: 11/30/2022]
Abstract
A general and effective strategy was developed for improving simultaneously the mechanical strength and antibacterial performance of biopolymer-based films. The well-dispersed zinc oxide (ZnO) nanoparticles were in-situ loaded on non-toxic natural palygorskite (PAL) nanorod to form an antibacterial PAL@ZnO composite nanorod, which can be embedded into chitosan/gelatin (CS/GL) film to produce the composite films with noticeably enhanced mechanical properties and antibacterial activity against S. aureus and E. coli bacteria (inhibition zones are 21.82 ± 0.95 mm and 16.36 ± 1.64 mm, respectively). The toughness of films enhances to 35.13 ± 0.95 MPa and the moisture uptake decreases to 23.74 ± 0.02% after embedding 3% and 9% of PAL@ZnO, respectively. In addition, incorporating PAL@ZnO nanorods also significantly enhanced the water resistance, and thermal stability of film. This work provides an alternative way for the development of antibacterial films with potential applications in many fields such as food packing.
Collapse
Affiliation(s)
- Junjie Ding
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Aiping Hui
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Wenbo Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; College of Chemistry and Chemical Engineering, Inner Mongolia University, Hohhot 010021, China.
| | - Fangfang Yang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Yuru Kang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Aiqin Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China.
| |
Collapse
|
12
|
Zhao Y, Li B, Li C, Xu Y, Luo Y, Liang D, Huang C. Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach. Foods 2021; 10:1845. [PMID: 34441621 PMCID: PMC8392450 DOI: 10.3390/foods10081845] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/04/2021] [Accepted: 08/08/2021] [Indexed: 12/13/2022] Open
Abstract
Edible packaging is a sustainable product and technology that uses one kind of "food" (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the "product-packaging" system, and provides a "zero-emission" scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.
Collapse
Affiliation(s)
- Yuan Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Bo Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Cuicui Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yangfan Xu
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yi Luo
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Dongwu Liang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| |
Collapse
|
13
|
Ghosh T, Nakano K, Katiyar V. Curcumin doped functionalized cellulose nanofibers based edible chitosan coating on kiwifruits. Int J Biol Macromol 2021; 184:936-945. [PMID: 34153361 DOI: 10.1016/j.ijbiomac.2021.06.098] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 06/14/2021] [Accepted: 06/14/2021] [Indexed: 11/24/2022]
Abstract
The developed edible coating with curcumin facilitated iron functionalized cellulose nanofiber (f-CNF) reinforced chitosan (CS) were applied on kiwifruits for maintaining the quality during storage life. The f-CNF was fabricated via anchoring iron particles onto the surface of CNF as evident by FESEM, FETEM, and XRD analysis. The inclusion of f-CNF and curcumin as a component of edible coating can provide a synergistic effect in maintaining the quality of kiwifruits. The f-CNF (1.5 wt%) dispersed CS edible coating assisted by curcumin provided a lamellar and heterogonous surface morphology with a hazy appearance. The used edible coating materials were effective in reducing mass loss, firmness loss, respiration rate, and microbial count of the kiwifruits during storage life (10 days at 10 °C). Additionally, color, and physiological properties of kiwifruits can be modified by using the addressed edible coating materials.
Collapse
Affiliation(s)
- Tabli Ghosh
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781031, Assam, India
| | - Kohei Nakano
- The United Graduate School of Agricultural Science, Gifu University, Gifu 501-1193, Japan
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781031, Assam, India.
| |
Collapse
|
14
|
Zhang J, Yu X, Xu B, Yagoub AEA, Mustapha AT, Zhou C. Effect of intensive pulsed light on the activity, structure, physico-chemical properties and surface topography of polyphenol oxidase from mushroom. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102741] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
15
|
Adiletta G, Di Matteo M, Petriccione M. Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review. Int J Mol Sci 2021; 22:2633. [PMID: 33807862 PMCID: PMC7961546 DOI: 10.3390/ijms22052633] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Accepted: 03/02/2021] [Indexed: 12/02/2022] Open
Abstract
Chitosan-based edible coatings represent an eco-friendly and biologically safe preservative tool to reduce qualitative decay of fresh and ready-to-eat fruits during post-harvest life due to their lack of toxicity, biodegradability, film-forming properties, and antimicrobial actions. Chitosan-based coatings modulate or control oxidative stress maintaining in different manner the appropriate balance of reactive oxygen species (ROS) in fruit cells, by the interplay of pathways and enzymes involved in ROS production and the scavenging mechanisms which essentially constitute the basic ROS cycle. This review is carried out with the aim to provide comprehensive and updated over-view of the state of the art related to the effects of chitosan-based edible coatings on anti-oxidant systems, enzymatic and non-enzymatic, evaluating the induced oxidative damages during storage in whole and ready-to-eat fruits. All these aspects are broadly reviewed in this review, with particular emphasis on the literature published during the last five years.
Collapse
Affiliation(s)
- Giuseppina Adiletta
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (G.A.); (M.D.M.)
| | - Marisa Di Matteo
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (G.A.); (M.D.M.)
| | - Milena Petriccione
- CREA-Centre for Olive, Fruit and Citrus Crops, Via Torrino 3, 81100 Caserta, Italy
| |
Collapse
|
16
|
Preharvest Application of Chitosan Improves the Postharvest Life of 'Garmrok' Kiwifruit through the Modulation of Genes Related to Ethylene Biosynthesis, Cell Wall Modification, and Lignin Metabolism. Foods 2021; 10:foods10020373. [PMID: 33572175 PMCID: PMC7915756 DOI: 10.3390/foods10020373] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/05/2021] [Accepted: 02/06/2021] [Indexed: 11/19/2022] Open
Abstract
The influence of the preharvest application of chitosan on physicochemical properties and changes in gene expression of ‘Garmrok’ kiwifruit during postharvest cold storage (0 °C; RH 90–95%; 90 days) was investigated. Preharvest treatment of chitosan increased the fruit weight but had no significant effect on fruit size. The chitosan treatment suppressed the ethylene production and respiration rate of kiwifruit during the cold storage. The reduction of ethylene production of chitosan-treated kiwifruit was accompanied with the suppressed expression of ethylene biosynthesis genes. Moreover, preharvest application of chitosan diminished weight loss and delayed the changes in physicochemical properties that include firmness, soluble solids content, titratable acidity, total sugars, total acids, total phenols, and total lignin. As a result, the preharvest application of chitosan delayed the maturation and ripening of fruit. Expression of genes related to cell wall modification was down-regulated during the early maturation (ripening) period, while those related to gene expression for lignin metabolism were up-regulated at the later stages of ripening. These results demonstrate that the preharvest application of chitosan maintained the fruit quality and extends the postharvest life of ‘Garmrok’ kiwifruit, possibly through the modulation of genes related to ethylene biosynthesis, cell wall modification, and lignin metabolism.
Collapse
|
17
|
Sanz V, López-Hortas L, Torres M, Domínguez H. Trends in kiwifruit and byproducts valorization. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
18
|
López M, Miranda E, Ramos C, García H, Neira-Carrillo A. Activation of Early Defense Signals in Seedlings of Nicotiana benthamiana Treated with Chitin Nanoparticles. PLANTS 2020; 9:plants9050607. [PMID: 32397652 PMCID: PMC7284726 DOI: 10.3390/plants9050607] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 04/29/2020] [Accepted: 05/07/2020] [Indexed: 12/27/2022]
Abstract
Chitin is an excellent material for the synthesis of nanoparticles because it is an elicitor and can form nanostructured materials. The application of chitin nanoparticles (CNPs) in plants can activate early defense responses associated with chitin. In this study, CNPs were synthesized by water in oil (W/O) emulsion using an aqueous chitin solution. The CNPs were characterized and used to evaluate the activation of genes related to early responses to chitin and the production of reactive oxygen species (ROS) on seedlings of Nicotiana benthamiana. The CNPs had an average size of 280 nm in diameter, a polydispersity of 0.299, a surface charge of 26.9 mV, and their chemical composition was corroborated by the disappearance of microaggregated CNPs treated with chitinases observed under a microscope. Seedlings treated with CNPs for one hour revealed increments in the expression of genes STZ, ATL2, and MAPK3, in contrast when they were treated with chitin oligomers, and no changes in gene CERK1 was detected in both conditions. Finally, the synthesis of ROS mediated by CNPs was detected in seedlings, which was higher than those generated by the treatment of chitin oligomers. These results demonstrated the capability to generate CNPs by emulsion, which are capable of triggering responses related to early defense in N. benthamiana more efficiently than chitin oligomers.
Collapse
Affiliation(s)
- Miguel López
- Department of Biological Animal Sciences, Faculty of Veterinary and Animal Sciences, University of Chile, La Pintana, Santiago 8820808, Chile;
- Department of Molecular Biology, Laboratorios Diagnofruit Ltda., Ñuñoa, Santiago 7770273, Chile; (E.M.); (C.R.); (H.G.)
| | - Elisa Miranda
- Department of Molecular Biology, Laboratorios Diagnofruit Ltda., Ñuñoa, Santiago 7770273, Chile; (E.M.); (C.R.); (H.G.)
| | - Cecilia Ramos
- Department of Molecular Biology, Laboratorios Diagnofruit Ltda., Ñuñoa, Santiago 7770273, Chile; (E.M.); (C.R.); (H.G.)
- Núcleo de Investigaciones Aplicadas en Ciencias Veterinarias y Agronómicas (Nucleus of Applied Research in Veterinary and Agronomical Sciences), Universidad de las Americas, Campus Providencia, Santiago 7500972, Chile
| | - Héctor García
- Department of Molecular Biology, Laboratorios Diagnofruit Ltda., Ñuñoa, Santiago 7770273, Chile; (E.M.); (C.R.); (H.G.)
| | - Andrónico Neira-Carrillo
- Department of Biological Animal Sciences, Faculty of Veterinary and Animal Sciences, University of Chile, La Pintana, Santiago 8820808, Chile;
- Correspondence:
| |
Collapse
|
19
|
Singh RK, Soares B, Goufo P, Castro I, Cosme F, Pinto-Sintra AL, Inês A, Oliveira AA, Falco V. Chitosan Upregulates the Genes of the ROS Pathway and Enhances the Antioxidant Potential of Grape ( Vitis vinifera L. 'Touriga Franca' and 'Tinto Cão') Tissues. Antioxidants (Basel) 2019; 8:E525. [PMID: 31684175 PMCID: PMC6912504 DOI: 10.3390/antiox8110525] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 10/28/2019] [Accepted: 11/01/2019] [Indexed: 12/14/2022] Open
Abstract
Chitosan is an environmentally-friendly active molecule that has been explored for numerous agricultural uses. Its use in crop protection is well-known, however, other properties, such as bioactivity, deserve attention. Moreover, the modes of actions of chitosan remain to be elucidated. The present study assessed the levels of total phenolic compounds, the antioxidant potential, and the expression of reactive oxygen species (ROS) scavenging genes in the berries (skins and seeds), leaves, cluster stems, and shoots upon chitosan application on two red grapevine varieties (Touriga Franca and Tinto Cão). The application of chitosan on the whole vine before and after veraison led to the increased levels of polyphenols, anthocyanins, and tannins in Tinto Cão berries, and polyphenols and tannins in Touriga Franca berries, respectively. CUPric Reducing Antioxidant Capacity (CUPRAC) and Ferric Reducing Antioxidant Power (FRAP) assays indicated an increase in the antioxidant potential of berries. With the exception of ascorbate peroxidase (APX), all the ROS pathway genes tested, i.e., iron-superoxide dismutase (Fe-SOD), copper-zinc-superoxide dismutase (Cu/Zn-SOD), catalase (CAT), glutathione reductase (GR), glutaredoxin (Grx), respiratory burst oxidase (Rboh), amine oxidase (AO), peroxidase (POD) and polyphenol oxidase (PPO), were found up-regulated in chitosan-treated berries. Results from the analyses of leaves, stems, and shoots revealed that chitosan not only induced the synthesis of phenolic compounds but also acted as a facilitator for the transfer of polyphenols from the leaves to the berries.
Collapse
Affiliation(s)
- Rupesh K Singh
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
- Departamento de Agronomia, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - Bruno Soares
- Departamento de Agronomia, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
- CoLAB Vines&Wines, Associação para o Desenvolvimento da Viticultura Duriense (ADVID), Régia Douro Park, 5000-033, Vila Real, Portugal.
| | - Piebiep Goufo
- Departamento de Agronomia, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - Isaura Castro
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - Fernanda Cosme
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - Ana L Pinto-Sintra
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - António Inês
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - Ana A Oliveira
- Departamento de Agronomia, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - Virgílio Falco
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
- Departamento de Agronomia, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| |
Collapse
|
20
|
Zhao Y, Zhao Z, Tang W, Li X, Zhao Y, Gao B, Xie X, Zhang X. Characterization of the complete chloroplast genome of Actinidia Melanandra (Actinidiaceae). Mitochondrial DNA B Resour 2019; 4:2195-2196. [PMID: 33365471 PMCID: PMC7687634 DOI: 10.1080/23802359.2019.1623129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
Affiliation(s)
- Yuemei Zhao
- College of Biopharmaceutical and Food Engineering, Shangluo University, Shangluo, China
| | - Zhixin Zhao
- College of Biopharmaceutical and Food Engineering, Shangluo University, Shangluo, China
| | - Weili Tang
- College of Biopharmaceutical and Food Engineering, Shangluo University, Shangluo, China
| | - Xiaoling Li
- College of Biopharmaceutical and Food Engineering, Shangluo University, Shangluo, China
| | - Yongping Zhao
- College of Biopharmaceutical and Food Engineering, Shangluo University, Shangluo, China
| | - Baoyun Gao
- College of Biopharmaceutical and Food Engineering, Shangluo University, Shangluo, China
| | - Xiaodan Xie
- College of Biopharmaceutical and Food Engineering, Shangluo University, Shangluo, China
| | - Xiaobin Zhang
- College of Health Management, Shangluo University, Shangluo, China
| |
Collapse
|
21
|
Chitosan Nanocomposite Coatings for Food, Paints, and Water Treatment Applications. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9122409] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Worldwide, millions of tons of crustaceans are produced every year and consumed as protein-rich seafood. However, the shells of the crustaceans and other non-edible parts constituting about half of the body mass are usually discarded as waste. These discarded crustacean shells are a prominent source of polysaccharide (chitin) and protein. Chitosan is a de-acetylated form of chitin obtained from the crustacean waste that has attracted attention for applications in food, biomedical, and paint industries due to its characteristic properties, like solubility in weak acids, film-forming ability, pH-sensitivity, biodegradability, and biocompatibility. We present an overview of the application of chitosan in composite coatings for applications in food, paint, and water treatment. In the context of food industries, the main focus is on fabrication and application of chitosan-based composite films and coatings for prolonging the post-harvest life of fruits and vegetables, whereas anti-corrosion and self-healing properties are the main properties considered for antifouling applications in paints in this review.
Collapse
|
22
|
Prilling and characterization of hydrogels and derived porous spheres from chitosan solutions with various organic acids. Int J Biol Macromol 2019; 129:68-77. [DOI: 10.1016/j.ijbiomac.2019.01.216] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 01/09/2019] [Accepted: 01/31/2019] [Indexed: 12/20/2022]
|
23
|
Zhang W, Zhao H, Zhang J, Sheng Z, Cao J, Jiang W. Different molecular weights chitosan coatings delay the senescence of postharvest nectarine fruit in relation to changes of redox state and respiratory pathway metabolism. Food Chem 2019; 289:160-168. [PMID: 30955599 DOI: 10.1016/j.foodchem.2019.03.047] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 03/08/2019] [Accepted: 03/10/2019] [Indexed: 01/17/2023]
Abstract
The aim of this study is to investigate the impact of different molecular weights of chitosan treatment (LM 30 kDa; HM 120 kDa) on fruit senescence related to redox state and respiratory pathway metabolism in postharvest nectarine fruit stored at 25 °C for 8 days. The treatments of LM and HM chitosan both delayed senescence, which are due to inhibition of respiration rate, and enhanced the antioxidant system, as evidenced by the improvement of ASA-GSH cycle and total phenolics and flavonoids contents and decrease in H2O2 and MDA accumulation. Meanwhile, fruit treated with HM chitosan manifested better quality and redox state than LM. It is noteworthy that the results showed that HM chitosan notably suppressed the activity of SDH enzyme and increased the total activity of G-6-PDH and 6-PGDH. Accordingly, changed respiratory pathways by HM chitosan coating contributed to senescence retardation and modification of redox status in postharvest nectarine fruit.
Collapse
Affiliation(s)
- Wanli Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Handong Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Zhongting Sheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| |
Collapse
|
24
|
Giuggioli NR, Briano R, Baudino C, Peano C. Post-Harvest Warehouse Management for Actinidia arguta Fruits. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns-2019-0006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
25
|
Mujtaba M, Morsi RE, Kerch G, Elsabee MZ, Kaya M, Labidi J, Khawar KM. Current advancements in chitosan-based film production for food technology; A review. Int J Biol Macromol 2018; 121:889-904. [PMID: 30340012 DOI: 10.1016/j.ijbiomac.2018.10.109] [Citation(s) in RCA: 209] [Impact Index Per Article: 34.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 09/15/2018] [Accepted: 10/14/2018] [Indexed: 11/17/2022]
Abstract
Chitosan is obtained from chitin, which could be considered to be the most abundant polymer after cellulose. Owing to these properties, chitosan alone or chitosan-based composite film production is attaining huge attention in terms of applications from researchers and industrialists coming from divergent fields. To enhance the biological (mainly antimicrobial and antioxidant) and physiological (mainly mechanical, thermal and barrier) attributes of the chitosan-based films, a vast medley of plant extracts and supporting polymers has been blended into chitosan films. Considering the up to date literature reports based on chitosan film production and applications, it can be stated that still, the research ratio is low in this field. Chitosan blend/composite films with specific properties (superhydrophobicity, excellent mechanical strength, acceptable barrier properties) can be produced only for specific applications in food technology. In the current review, we tried to summarize the advancements made in the last 5-7 years in the field of chitosan film technology for its application in the food industry.
Collapse
Affiliation(s)
- Muhammad Mujtaba
- Institute of Biotechnology, Ankara University, Ankara 06110, Turkey.
| | - Rania E Morsi
- Egyptian Petroleum Research Institute, Nasr City, 11727, Cairo, Egypt; EPRI-Nanotechnology Center, Egyptian Petroleum Research Institute, 11727 Cairo, Egypt
| | - Garry Kerch
- Riga Technical University, Department of Materials Science and Applied Chemistry, Riga, Latvia
| | - Maher Z Elsabee
- Department of Chemistry, Faculty of Science, Cairo University, 12613 Cairo, Egypt
| | - Murat Kaya
- Department of Biotechnology and Molecular Biology, Faculty of Science and Letters, Aksaray University, 68100 Aksaray, Turkey
| | - Jalel Labidi
- Biorefinery Processes Research Group, Department of Chemical and Environmental Engineering, University of the Basque Country (UPV/EHU), Plaza Europa 1, 20018 Donostia-San Sebastian, Spain
| | - Khalid Mahmood Khawar
- Ankara University, Faculty of Agriculture, Department of Field Crops, 06100 Ankara, Turkey
| |
Collapse
|
26
|
Homez-Jara A, Daza LD, Aguirre DM, Muñoz JA, Solanilla JF, Váquiro HA. Characterization of chitosan edible films obtained with various polymer concentrations and drying temperatures. Int J Biol Macromol 2018; 113:1233-1240. [DOI: 10.1016/j.ijbiomac.2018.03.057] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 03/07/2018] [Accepted: 03/13/2018] [Indexed: 01/24/2023]
|
27
|
Kaewklin P, Siripatrawan U, Suwanagul A, Lee YS. Active packaging from chitosan-titanium dioxide nanocomposite film for prolonging storage life of tomato fruit. Int J Biol Macromol 2018; 112:523-529. [DOI: 10.1016/j.ijbiomac.2018.01.124] [Citation(s) in RCA: 160] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 01/12/2018] [Accepted: 01/17/2018] [Indexed: 01/23/2023]
|
28
|
Hamdi M, Hajji S, Affes S, Taktak W, Maâlej H, Nasri M, Nasri R. Development of a controlled bioconversion process for the recovery of chitosan from blue crab (Portunus segnis) exoskeleton. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.031] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
29
|
Pleissner D, Rumpold BA. Utilization of organic residues using heterotrophic microalgae and insects. WASTE MANAGEMENT (NEW YORK, N.Y.) 2018; 72:227-239. [PMID: 29150257 DOI: 10.1016/j.wasman.2017.11.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2017] [Revised: 08/31/2017] [Accepted: 11/08/2017] [Indexed: 06/07/2023]
Abstract
Various organic residues occur globally in the form of straw, wood, green biomass, food waste, feces, manure etc. Other utilization strategies apart from anaerobic digestion, composting and incineration are needed to make use of the whole potential of organic residues as sources of various value added compounds. This review compares the cultivation of heterotrophic microalgae and insects using organic residues as nutrient sources and illuminates their potential with regard to biomass production, productivity and yield, and utilization strategies of produced biomasses. Furthermore, cultivation processes as well as advantages and disadvantages of utilization processes are identified and discussed. It was shown that both heterotrophic algae and insects are able to reduce a sufficient amount of organic residues by converting it into biomass. The biomass composition of both organisms is similar which allows similar utilization strategies in food and feed, chemicals and materials productions. Even though insect is the more complex organism, biomass production can be carried out using simple equipment without sterilization and hydrolysis of organic residues. Contrarily, heterotrophic microalgae require a pretreatment of organic residues in form of sterilization and in most cases hydrolysis. Interestingly, the volumetric productivity of insect biomass exceeds the productivity of algal biomass. Despite legal restrictions, it is expected that microalgae and insects will find application as alternative food and feed sources in the future.
Collapse
Affiliation(s)
- Daniel Pleissner
- Sustainable Chemistry (Resource Efficiency), Institute of Sustainable and Environmental Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, C13, 21335 Lüneburg, Germany.
| | - Birgit A Rumpold
- Leibniz Institute for Agricultural Engineering and Bioeconomy, Research Program Quality and Safety of Food and Feed, Max-Eyth-Allee 100, 14469 Potsdam, Germany; Technische Universität Berlin, Institute of Vocational Education and Work Studies, Department of Education of Sustainable Nutrition and Food Science, Marchstr. 23, 10587 Berlin, Germany
| |
Collapse
|
30
|
Malerba M, Cerana R. Recent Advances of Chitosan Applications in Plants. Polymers (Basel) 2018; 10:polym10020118. [PMID: 30966154 PMCID: PMC6414918 DOI: 10.3390/polym10020118] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 01/15/2018] [Accepted: 01/19/2018] [Indexed: 02/07/2023] Open
Abstract
In recent years, the search for biological methods to avoid the application of chemical products in agriculture has led to investigating the use of biopolymers-based materials. Among the tested biomaterials, the best results were obtained from those based on the biopolymer chitosan (CHT). CHT, available in large quantities from the deacetylation of chitin, has multiple advantages: it is safe, inexpensive and can be easily associated with other compounds to achieve better performance. In this review, we have summarized the latest researches of the application of CHT on plant productivity, plant protection against the attack of pathogens and extension of the commercial life of detached fruits.
Collapse
Affiliation(s)
- Massimo Malerba
- Dipartimento di Biotecnologie e Bioscienze, Università degli Studi di Milano-Bicocca, 20126 Milan, Italy.
| | - Raffaella Cerana
- Dipartimento di Scienze dell'Ambiente e della Terra, Università degli Studi di Milano-Bicocca, 20126 Milan, Italy.
| |
Collapse
|
31
|
Zheng F, Zheng W, Li L, Pan S, Liu M, Zhang W, Liu H, Zhu C. Chitosan Controls Postharvest Decay and Elicits Defense Response in Kiwifruit. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1957-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
32
|
Drevinskas T, Naujokaitytė G, Maruška A, Kaya M, Sargin I, Daubaras R, Česonienė L. Effect of molecular weight of chitosan on the shelf life and other quality parameters of three different cultivars of Actinidia kolomikta (kiwifruit). Carbohydr Polym 2017; 173:269-275. [PMID: 28732865 DOI: 10.1016/j.carbpol.2017.06.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 05/09/2017] [Accepted: 06/01/2017] [Indexed: 11/18/2022]
Abstract
The kiwi fruit, Actinidia kolomikta, has valuable properties such as high antioxidant activity, high vitamin C, polyphenols, chlorophylls and organic acids content, but the species are hardly commercialized due to their short shelf life (less than two days). In this study three different cultivars of A. kolomikta (Anykšta, Sentiabrskaya and VIR2) were coated with low, medium and high molecular weight chitosan bio-polymer with the aim to extend the shelf life. The changes in fruit firmness, mass, phenolic compound content, vitamin C content and subjective criteria (withering level, decoloration level and aesthetic appearance) were monitored. It was observed that high molecular weight chitosan had higher positive effect on the shelf life of Sentiabrskaya and Anykšta cultivars than VIR2. Low molecular weight chitosan was found effective on VIR2.
Collapse
Affiliation(s)
- Tomas Drevinskas
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, LT44404, Kaunas, Lithuania
| | - Gintarė Naujokaitytė
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, LT44404, Kaunas, Lithuania
| | - Audrius Maruška
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, LT44404, Kaunas, Lithuania.
| | - Murat Kaya
- Department of Biotechnology and Molecular Biology, Faculty of Science and Letters, Aksaray University, 68100, Aksaray, Turkey
| | - Idris Sargin
- Department of Biotechnology and Molecular Biology, Faculty of Science and Letters, Aksaray University, 68100, Aksaray, Turkey
| | - Remigijus Daubaras
- Kaunas Botanical Garden of Vytautas Magnus University, Z.E. Zilibero 6, LT46324 Kaunas, Lithuania
| | - Laima Česonienė
- Kaunas Botanical Garden of Vytautas Magnus University, Z.E. Zilibero 6, LT46324 Kaunas, Lithuania
| |
Collapse
|
33
|
Vishwasrao C, Ananthanarayan L. Delayed post-harvest ripening-associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:536-542. [PMID: 27100140 DOI: 10.1002/jsfa.7758] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2015] [Revised: 03/31/2016] [Accepted: 04/08/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND There has been limited research on extending the shelf-life of sapota (Manilkara zapota L. var. Kalipatti) fruit. An edible coating made up of methyl cellulose (MC) and palm oil (PO) was applied to study the extension in shelf-life. Changes in physical and chemical properties of fruit were studied along with peroxidase (POD), polyphenol oxidase (PPO) and pectin methylesterase (PME) activities during post-harvest ripening of sapota. RESULTS The fruits coated with 15 g L-1 MC and 11.25 g L-1 PO showed significant (P < 0.05) delay in physiological weight loss, decrease in fruit firmness losses as well as slower fruit darkening. The coating on the fruits resulted in better retention of ascorbic acid, delayed the loss of total phenolic content, and delayed the increase in total soluble solids and total reducing sugars as compared to control fruits. The coating either delayed or reduced the enzyme activities of POD, PPO and PME of the fruit. CONCLUSION The results suggest that edible coating made up of MC-PO has potential to maintain the quality of sapota fruit. The edible coating extended the shelf-life of sapota fruit by 3 days preserving fruit quality up to 7 days at 24 ± 1 °C and 65 ± 5 %RH. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Chandrahas Vishwasrao
- Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai-400019, India
| | - Laxmi Ananthanarayan
- Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai-400019, India
| |
Collapse
|
34
|
Tan W, Li Q, Dong F, Wei L, Guo Z. Synthesis, characterization, and antifungal property of chitosan ammonium salts with halogens. Int J Biol Macromol 2016; 92:293-298. [DOI: 10.1016/j.ijbiomac.2016.07.023] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 06/06/2016] [Accepted: 07/05/2016] [Indexed: 01/22/2023]
|
35
|
Malerba M, Cerana R. Chitosan Effects on Plant Systems. Int J Mol Sci 2016; 17:E996. [PMID: 27347928 PMCID: PMC4964372 DOI: 10.3390/ijms17070996] [Citation(s) in RCA: 213] [Impact Index Per Article: 26.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Revised: 06/01/2016] [Accepted: 06/20/2016] [Indexed: 12/19/2022] Open
Abstract
Chitosan (CHT) is a natural, safe, and cheap product of chitin deacetylation, widely used by several industries because of its interesting features. The availability of industrial quantities of CHT in the late 1980s enabled it to be tested in agriculture. CHT has been proven to stimulate plant growth, to protect the safety of edible products, and to induce abiotic and biotic stress tolerance in various horticultural commodities. The stimulating effect of different enzyme activities to detoxify reactive oxygen species suggests the involvement of hydrogen peroxide and nitric oxide in CHT signaling. CHT could also interact with chromatin and directly affect gene expression. Recent innovative uses of CHT include synthesis of CHT nanoparticles as a valuable delivery system for fertilizers, herbicides, pesticides, and micronutrients for crop growth promotion by a balanced and sustained nutrition. In addition, CHT nanoparticles can safely deliver genetic material for plant transformation. This review presents an overview on the status of the use of CHT in plant systems. Attention was given to the research that suggested the use of CHT for sustainable crop productivity.
Collapse
Affiliation(s)
- Massimo Malerba
- Dipartimento di Biotecnologie e Bioscienze, Università degli Studi di Milano-Bicocca, Piazza della Scienza 2, 20126 Milano, Italy.
| | - Raffaella Cerana
- Dipartimento di Scienze dell'Ambiente e del Territorio e di Scienze della Terra, Università degli Studi di Milano-Bicocca, Piazza della Scienza 1, 20126 Milano, Italy.
| |
Collapse
|
36
|
Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables. INT J POLYM SCI 2016. [DOI: 10.1155/2016/4851730] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Chitosan coating is beneficial to maintaining the storage quality and prolonging the shelf life of postharvest fruits and vegetables, which is always used as the carrier film for the antimicrobial agents. This review focuses on the preparation, property, mechanism, and application effectiveness on the fruits and vegetables of chitosan-based coating with antimicrobial agents. Chitosan, derived by deacetylation of chitin, is a modified and natural biopolymer as the coating material. In this article, the safety and biocompatible and antimicrobial properties of chitosan were introduced because these attributes are very important for its application. The methods to prepare the chitosan-based coating with antimicrobial agents, such as essential oils, acid, and nanoparticles, were developed by other researchers. Meanwhile, the application of chitosan-based coating is mainly due to its antimicrobial activity and other functional properties, which were investigated, introduced, and analyzed in this review. Furthermore, the surface and mechanical properties were also investigated by researchers and concluded in this article. Finally, the effects of chitosan-based coating on the storage quality, microbial safety, and shelf life of fruits and vegetables were introduced. Their results indicated that chitosan-based coating with different antimicrobial agents would probably have wide prospect in the preservation of fruits and vegetables in the future.
Collapse
|