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12 pages, 1306 KiB

Open AccessEditor’s ChoiceArticle

Evaluating the Fungal Pathogens’ Inhibition Efficiency of Composite Film Combined with Antagonistic Yeasts and Sodium Alginate on Peach

by Xiaolong Du, Shaobin Li, An Luo, Xiaoli Yin, Kai Fan, Linyun Mou and Jianlong Li

Coatings 2023, 13(2), 417; https://doi.org/10.3390/coatings13020417 - 12 Feb 2023

Cited by 2 | Viewed by 1058

Abstract

To reduce the indiscriminate use of pesticides and extend the postharvest shelf life of peach fruit (Prunus persica, cv. Baihua) from southeast China, mainly the microbial antagonism of indigenous yeasts was studied and applied in the construction of composite film. In [...] Read more.

To reduce the indiscriminate use of pesticides and extend the postharvest shelf life of peach fruit (Prunus persica, cv. Baihua) from southeast China, mainly the microbial antagonism of indigenous yeasts was studied and applied in the construction of composite film. In this study, 14 yeast strains of 9 genera were screened out from the surface of peaches by isolation, purification, cultivation, and identification. Through an experimental analysis of the in vitro inhibition zone and the in vivo colonizing capacity, 1 × 10⁸ CFU mL⁻¹ of Candida oleophila sp-ELPY12B and Cryptococcus laurentii sp-ELPY15A proved most efficient against the major pathogens and were chosen as candidate fungicides. In combination with Na-alginate film (0.4% glycerin as the plasticizer and 0.1% Tween-80 as the emulsifier), the preservative effects of these composite-treated groups also showed the best antifungal effects, which significantly delayed the postharvest preservation period by about 6–7 d under an ambient temperature of 25 ± 3 °C and a relative humidity of 50–70%. Full article

(This article belongs to the Special Issue Edible Films and Coatings with Tailored Features for Improvement of Food Quality)

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9 pages, 915 KiB

Open AccessArticle

Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation

by Josemar Gonçalves de Oliveira Filho, Guilherme da Cruz Silva, Fernanda Campos Alencar Oldoni, Marcela Miranda, Camila Florencio, Raissa Moret Duarte de Oliveira, Mariana de Paula Gomes and Marcos David Ferreira

Coatings 2022, 12(11), 1700; https://doi.org/10.3390/coatings12111700 - 08 Nov 2022

Cited by 12 | Viewed by 2555

Abstract

Papaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated with natural antimicrobial compounds. These coatings provide a barrier to gases and water vapor, in [...] Read more.

Papaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated with natural antimicrobial compounds. These coatings provide a barrier to gases and water vapor, in addition to improving mechanical properties, thereby delaying natural senescence and minimizing deterioration by phytopathogens during storage. The aim of this study was to investigate the preservation potential of papaya fruits treated with an edible coating based on an association between carnauba wax nanoemulsion (CWN) and Cymbopogon martinii essential oil (CEO). Coatings formulated with CWN and/or CEO were applied to papaya fruits, and resulted in late ripening during the 12-day storage period, without negatively affecting postharvest fruit quality parameters. The coatings reduced weight loss and maintained firmness, in addition to delaying changes in fruit color during storage. Coatings formulated with CWN + CEO were the most efficient formulations in reducing the incidence and severity of fruit rots during storage. CWN coatings incorporating CEO present additional functionalities in maintaining postharvest quality parameters of papaya fruits. Full article

(This article belongs to the Special Issue Edible Films and Coatings with Tailored Features for Improvement of Food Quality)

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23 pages, 2809 KiB

Open AccessArticle

Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating

by Roberta Passafiume, Ilenia Tinebra, Raimondo Gaglio, Luca Settanni, Giuseppe Sortino, Alessio Allegra and Vittorio Farina

Coatings 2022, 12(5), 664; https://doi.org/10.3390/coatings12050664 - 12 May 2022

Cited by 8 | Viewed by 2946

Abstract

The mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± [...] Read more.

The mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± 1 °C and 80 ± 5% relative humidity. The neem plant (Azadirachta indica) has numerous antioxidant and antibacterial properties. Despite this, very few studies have been carried out on neem oil added to edible coatings (EC) to retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl₂) and EC2 (hydroxypropyl methylcellulose + CaCl₂ + neem oil), both compared with an untreated sample (control). Physicochemical, microbial, proximate and sensory analyses were carried out. Neem oil reduced loss of firmness and colour, while hydroxypropyl methylcellulose and CaCl₂ reduced normal cell degradation (weight loss and soluble solids content). Microbiological investigation showed that the EC2 inhibited the development of the main spoilage bacteria during the entire storage period, prolonging the preservation of fresh-cut fruits. The sensory analysis showed a rapid degradation after 5 d in the control sample, while the EC2 was the best. Full article

(This article belongs to the Special Issue Edible Films and Coatings with Tailored Features for Improvement of Food Quality)

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20 pages, 2685 KiB

Open AccessArticle

Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

by Nishant Kumar, Pratibha, Neeraj, Anka Trajkovska Petkoska, Sawsan Ali AL-Hilifi and Olaniyi Amos Fawole

Coatings 2021, 11(7), 764; https://doi.org/10.3390/coatings11070764 - 25 Jun 2021

Cited by 58 | Viewed by 5858

Abstract

The polysaccharide based composite biomaterial (coating) used in preserving fruits and vegetables during storage is attracting increased attention as it is biodegradable material that prolongs shelf life. In the present investigation, chitosan–pullulan (50:50) composite edible coating was prepared with pomegranate peel extract (0.02 [...] Read more.

The polysaccharide based composite biomaterial (coating) used in preserving fruits and vegetables during storage is attracting increased attention as it is biodegradable material that prolongs shelf life. In the present investigation, chitosan–pullulan (50:50) composite edible coating was prepared with pomegranate peel extract (0.02 g/mL) as an active antioxidant agent. The effect of treatment with pomegranate peel extract enriched chitosan–pullulan composite edible coating on the shelf life of mango fruits during 18 days of storage period at room (23 °C) and cold (4 °C) temperature was evaluated. Results of the present study demonstrated that the application of chitosan–pullulan composite edible coating significantly (p ≤ 0.05) influences the storage life of mango fruits at both storage temperatures. The chitosan–pullulan composite edible coating reduced the physiological loss in weight (PLW), and maintained total soluble solids (TSS), acidity and pH of coated mango fruits as compared to the control. In addition, fruit sensory quality such as freshness, color, taste and texture were also retained by the treatment. Furthermore, sustained firmness, phenolic content and antioxidant activity confirmed the effectiveness of the pomegranate peel extract enriched chitosan–pullulan composite edible coating on mango fruits. The phenolic, flavonoid and antioxidant activity of coated fruits were retained by pomegranate peel rich edible coating. Therefore, the chitosan–pullulan (50:50) combination with pomegranate peel extract can be used as an alternative preservation method to prolong the shelf life of mango fruits at room and cold storage conditions. However, more in-depth studies are required at farm and transit level without affecting the postharvest quality of mango fruits, providing more revenue for farmers and minimizing postharvest losses. Full article

(This article belongs to the Special Issue Edible Films and Coatings with Tailored Features for Improvement of Food Quality)

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16 pages, 25335 KiB

Open AccessArticle

Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole “Wonderful” Pomegranate Fruit

by Tatenda Gift Kawhena, Umezuruike Linus Opara and Olaniyi Amos Fawole

Coatings 2021, 11(4), 442; https://doi.org/10.3390/coatings11040442 - 12 Apr 2021

Cited by 15 | Viewed by 3192

Abstract

The effects of edible coatings based on gum arabic (GA) (0.5–1.5%), maize starch (MS) (0.5–1.5%), lemongrass oil (LO) (2–4%), and glycerol (GC) (0.5–1%) developed using response surface methodology (RSM) on “Wonderful” pomegranate fruit were studied. After 42 days of storage (5 ± 1 [...] Read more.

The effects of edible coatings based on gum arabic (GA) (0.5–1.5%), maize starch (MS) (0.5–1.5%), lemongrass oil (LO) (2–4%), and glycerol (GC) (0.5–1%) developed using response surface methodology (RSM) on “Wonderful” pomegranate fruit were studied. After 42 days of storage (5 ± 1 °C, 95 ± 2% RH) and 5 days at ambient temperature (20 ± 0.2 °C and 60 ± 10% RH), whole fruit were evaluated for weight loss (%) and pomegranate juice (PJ) for total soluble solids (°Brix), titratable acidity (% Citric acid), and antioxidant capacity. The optimization procedure was done using RSM and the response variables were mainly influenced by the concentrations of MS and GA. The optimized coating consisted of GA (0.5%), MS (0.5%), LO (3%), and GC (1.5%) with desirability of 0.614 (0—minimum and 1—maximum). The predicted values of response variables, for the coating were weight loss (%) = 5.51, TSS (°Brix) = 16.45, TA (% Citric acid) = 1.50, and antioxidant capacity (RSA = 58.13 mM AAE/mL PJ and FRAP = 40.03 mM TE/mL PJ). Therefore, the optimized coating formulation is a potential postharvest treatment for “Wonderful” pomegranate to inhibit weight loss and maintain overall quality during storage and shelf-life. Full article

(This article belongs to the Special Issue Edible Films and Coatings with Tailored Features for Improvement of Food Quality)

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17 pages, 4262 KiB

Open AccessArticle

Characterization of Carboxymethyl Cellulose Films Incorporated with Chinese Fir Essential Oil and Their Application to Quality Improvement of Shine Muscat Grape

by Luyu Mei, Liuxin Shi, Xiuli Song, Su Liu, Qiang Cheng, Kai Zhu and Rongxia Zhuge

Coatings 2021, 11(1), 97; https://doi.org/10.3390/coatings11010097 - 17 Jan 2021

Cited by 11 | Viewed by 2921

Abstract

In this study, carboxymethyl cellulose (CMC) films containing 1%, 2%, and 3% Chinese fir essential oil (CFEO) were prepared. The mechanical, optical, physical, microstructural, thermal stability and antimicrobial properties of the films were studied. A traditional steam distillation method was applied for CFEO [...] Read more.

In this study, carboxymethyl cellulose (CMC) films containing 1%, 2%, and 3% Chinese fir essential oil (CFEO) were prepared. The mechanical, optical, physical, microstructural, thermal stability and antimicrobial properties of the films were studied. A traditional steam distillation method was applied for CFEO extraction, in which 35 volatile components were identified. The research results showed that the CMC film mixed with 1% CFEO had the highest tensile strength (TS) and elongation at break (EB), whereas the flexibility was decreased under higher concentrations of CFEO. However, the film’s degree of transparency under controlled humidity did not decrease with an increase in CFEO concentration; thus, the sensory evaluation was not adversely effect. Furthermore, the thickness and the water solubility (WS) of film increased after the addition of CFEO. The thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) results indicated that the thermal stability of the CMC-CFEO films improved. Moreover, the composite films showed excellent inhibitory effects toward Gram-positive bacterias and Penicillium citrinum. The treatments of grapes with CMC + 1% CFEO resulted in the best properties during storage. CMC-CFEO film can be a candidate for food packaging due to its excellent performances. Full article

(This article belongs to the Special Issue Edible Films and Coatings with Tailored Features for Improvement of Food Quality)

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23 pages, 3385 KiB

Open AccessArticle

Combining Chitosan and Vanillin to Retain Postharvest Quality of Tomato Fruit during Ambient Temperature Storage

by Zahir Shah Safari, Phebe Ding, Jaafar Juju Nakasha and Siti Fairuz Yusoff

Coatings 2020, 10(12), 1222; https://doi.org/10.3390/coatings10121222 - 14 Dec 2020

Cited by 24 | Viewed by 4156

Abstract

Tomato, being a climacteric crop, has a relatively short postharvest life due to several factors such as postharvest diseases, accelerated ripening, and senescence that trigger losses in quantity and quality. Chemicals are widely used to control postharvest disease. Inaptly, it leads to detrimental [...] Read more.

Tomato, being a climacteric crop, has a relatively short postharvest life due to several factors such as postharvest diseases, accelerated ripening, and senescence that trigger losses in quantity and quality. Chemicals are widely used to control postharvest disease. Inaptly, it leads to detrimental effects on human health, environment and it is leads to increased disease resistance. Chitosan and vanillin could be an alternative to disease control, maintain fruit quality, and prolong shelf life. The aim of this research was to evaluate the potential of chitosan and vanillin coating on the tomato fruit’s physicochemical quality during storage at 26 ± 2 °C/60 ± 5% relative humidity. Chitosan and vanillin in aqueous solutions i.e., 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin, 1% chitosan + 15 mM vanillin, and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating. The analysis was evaluated at 5-day intervals. The results revealed that 1.5% chitosan + 15 mM vanillin significantly reduced disease incidence and disease severity by 74.16% and 79%, respectively, as well delaying weight loss up to 90% and reducing changes in firmness, soluble solids concentration, and color score. These coatings also reduced the rate of respiration and the rate of ethylene production in comparison to the control and fruit treated with 0.5% chitosan + 10 mM vanillin. Furthermore, ascorbic acid content and the antioxidant properties of tomato were retained while shelf life was prolonged to 25 days without any negative effects on fruit postharvest quality. Full article

(This article belongs to the Special Issue Edible Films and Coatings with Tailored Features for Improvement of Food Quality)

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Review

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19 pages, 1981 KiB

Open AccessReview

Plant Protein Heat-Induced Gels: Formation Mechanisms and Regulatory Strategies

by Yingying Ma and Fusheng Chen

Coatings 2023, 13(11), 1899; https://doi.org/10.3390/coatings13111899 - 06 Nov 2023

Viewed by 1840

Abstract

With increasing awareness of human health, proteins from plant sources are being considered as alternatives to those from animal sources. The market for plant-based meat substitutes is expanding to satisfy the growing consumer demand. However, the functional properties of natural proteins frequently do [...] Read more.

With increasing awareness of human health, proteins from plant sources are being considered as alternatives to those from animal sources. The market for plant-based meat substitutes is expanding to satisfy the growing consumer demand. However, the functional properties of natural proteins frequently do not satisfy the needs of the modern food industry, which requires high-quality properties. Research on improving the functional properties of proteins is currently a popular topic. Based on the gel properties of proteins, this study focused on the formation mechanism of heat-induced protein gels, which will be helpful in expanding the market for plant protein gel products. Regulatory strategies for heat-induced gels were reviewed, including protein composition, pH, ionic strength, other food components, and processing techniques. The effects of other food components (such as polysaccharides, proteins, polyphenols, and liposomes) are discussed to provide insights into the properties of plant protein gels. Studies have shown that these factors can effectively improve the properties of plant protein gels. In addition, the development and application potential of emerging processing technologies that can contribute to safe and effective applications in actual food production are discussed. For the future, plant protein gels are playing an irreplaceable role in the new direction of future food. Full article

(This article belongs to the Special Issue Edible Films and Coatings with Tailored Features for Improvement of Food Quality)

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