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Li M, Shi Z, He S, Hu Q, Cai P, Gan L, Huang J, Zhang Y. Gas barrier coating based on cellulose nanocrystals and its preservation effects on mango. Carbohydr Polym 2023; 321:121317. [PMID: 37739541 DOI: 10.1016/j.carbpol.2023.121317] [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] [Received: 06/20/2023] [Revised: 08/16/2023] [Accepted: 08/18/2023] [Indexed: 09/24/2023]
Abstract
Mango is the "king of tropical fruits" because of its attractive appearance, delicious taste, rich aroma, and high nutritional value. However, mango keeps fast metabolizing after harvest, leading to water loss, starch conversion into sugar, texture softening, and decay. Here, a gas barrier coating based on cellulose nanocrystals (CNCs) is proposed to control the post-harvest metabolism of mango. The results of gas barrier permeability show that CNCs enhance the barrier ability of the chitosan (CS) membrane on mango by 202 % and 63 % for oxygen and water vapor, respectively. The gas-barrier coating reduces the climb in pH and the decrease in firmness by 84.9 % and 45.8 %, respectively, decelerating the conversion process from starch to sugar. Besides, introducing clove essential oil (CEO), the CEO mainly adsorbs and crystalizes on the hydrophobic facets of CNCs, presenting high compatibility, increases the antibacterial rate to nearly 100 %. As a consequence, the preservation period of the mango coated by the CNC-based membrane is at least 7-day longer than the control group. Such a gas-barrier coating based on eco-friendly composites must have excellent potential in the preservation of mango, and even for other tropical fruits.
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Affiliation(s)
- Mingxia Li
- College of Plant Protection, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Zhenxu Shi
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Shulin He
- College of Plant Protection, Southwest University, Chongqing 400715, China
| | - Qiang Hu
- Beibu Gulf Institute of Marine Advanced Materials, Beihai 536000, China
| | - Ping Cai
- College of Plant Protection, Southwest University, Chongqing 400715, China
| | - Lin Gan
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China.
| | - Jin Huang
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China.
| | - Yongqiang Zhang
- College of Plant Protection, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China; Key Laboratory of Agricultural Biosafety and Green Production of Upper Yangtze River, Ministry of Education, Chongqing 400715, China.
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Ross C, Sablani S, Tang J. Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs. Foods 2023; 12:foods12061322. [PMID: 36981248 PMCID: PMC10048495 DOI: 10.3390/foods12061322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/20/2023] [Accepted: 03/16/2023] [Indexed: 03/22/2023] Open
Abstract
The crewed suborbital and space flights launched by private companies over the past three years have rejuvenated public interest in space travel, including space tourism. Ready-to-eat meals (MREs) are the main source of nutrients and energy for space travelers. It is critical that those meals are free of bacterial and viral pathogens and have adequate shelf life. The participation of private companies in space programs will create new opportunities and demand for high-quality and microbiologically safe MREs for future space travels. In this article, we provide a brief review of nutrition and energy requirements for human activities in space. We discuss the general thermal processing requirements for control of bacterial and viral pathogens in MREs and introduce advanced thermal preservation technologies based on microwaves for production of MREs with different shelf-lives under various storage conditions. We also present the latest advancements in the development of polymer packaging materials for quality preservation of thermally stabilized MREs over extended storage. Finally, we recommend future research on issues related to the sensory quality of specially formulated MREs, microbial safety of dried foods that complement high moisture MREs, and food package waste management in future space missions.
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Affiliation(s)
- Carolyn Ross
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Shyam Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
- Correspondence:
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Albahr Z, Al-Ghamdi S, Tang J, Sablani SS. Pressure-Assisted Thermal Sterilization and Storage Stability of Avocado Puree in High Barrier Polymeric Packaging. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02904-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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