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Chitosan and Other Edible Coatings with Antimicrobial Activity: Synthesis, Properties and Horticultural Applications

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A special issue of Coatings (ISSN 2079-6412). This special issue belongs to the section "Coatings for Food Technology and System".

Deadline for manuscript submissions: closed (7 September 2023) | Viewed by 40238

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Dr. María B. Pérez-Gago

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Guest Editor

Postharvest Research Center, Valencian Institute of Agrarian Research (IVIA), 46113 Valencia, Spain
Interests: edible coatings for horticultural products; gas and mechanical properties of biodegradable films; fresh-cut fruits and vegetables; postharvest physiology; postharvest technology; fruit quality
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Lluís Palou

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Guest Editor

Postharvest Research Center, Valencian Institute of Agrarian Research (IVIA), 46113 Valencia, Spain
Interests: postharvest pathology of horticultural produce; alternatives to conventional fungicides; integrated disease management; food additives; biological control; fungal infection; postharvest technology; fruit quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Antimicrobial edible coatings for entire or fresh-cut fruits and vegetables based on natural biopolymers (i.e., proteins and polysaccharides) that serve as carriers of antimicrobial agents or even are inherently antimicrobial, such as chitosan, are increasingly gaining interest for researchers and industry due to their high potential to provide important produce quality and safety benefits. Additionally, edible coatings can also exert a barrier function to water vapor, gases and other solutes, regulating physiological aspects and eliciting resistance to pathogens in fruit. Altogether, these effects impact positively on the quality, storability, and safety of fruit.

Despite the substantial research progress in antimicrobial edible coatings for fresh and minimally processed fruits and vegetables, the development of tailor-made solutions according to specific commercialization needs still represents a technological challenge because of important physical, physiological, and biochemical differences among the wide variety of fresh horticultural commodities. The development of edible films and coatings with antimicrobial activity requires knowledge about the chemical bases to develop formulations capable of forming edible coatings, the structural characteristics and functionalities that enable their use to coat the horticultural product, the effects of the coatings on different postharvest pathogens in in vitro studies and in different fruit matrices, as well as their effect on the quality during postharvest storage.

This Special Issue aims to cover original research and critical review articles on recent aspects of novel antimicrobial edible coatings formulated with chitosan and other edible coating-forming materials containing salts, natural compounds or antagonistic microorganisms to preserve fresh and minimally processed fruits and vegetables, as well as on the mode of action against postharvest pathogens and their properties to preserve the physicochemical and sensory characteristics of the coated product.

In particular, topics of interest include but are not limited to:

Biopolymer interactions with active ingredients used in the design of antimicrobial edible coatings for horticultural products;
Improving biopolymers performance of antimicrobial edible coatings for fruit and vegetable applications;
Influence of antimicrobial agents on optical, mechanical, and barrier properties of stand-alone edible films;
Mode of action of antimicrobial edible coatings on different postharvest pathogens;
Effect of active coating materials to control decay and spoilage due to fungi, bacteria or other contaminating microorganisms of horticultural products during postharvest storage;
Physiological and metabolic responses of antimicrobial edible coatings in fresh and minimally processed fruits and vegetables during postharvest storage;
Nutritional and sensory quality of coated horticultural products during postharvest storage.

Dr. María B. Pérez-Gago
Prof. Dr. Lluís Palou
Guest Editors

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Coatings is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (10 papers)

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Research

8 pages, 804 KiB

Open AccessCommunication

Effects of Commercial Natural Compounds on Postharvest Decay of Strawberry Fruit

by Razieh Rajestary, Lucia Landi and Gianfranco Romanazzi

Coatings 2023, 13(9), 1515; https://doi.org/10.3390/coatings13091515 - 28 Aug 2023

Cited by 1 | Viewed by 1109

Abstract

Gray mold and Rhizopus rot, which is caused by Botrytis cinerea and Rhizopus stolonifer, respectively, are the most destructive forms of postharvest decay of the strawberry fruit. In this work, we tested the effectiveness of the control on the postharvest decay of the strawberry fruit (Fragaria × ananassa Duch cv. ‘Monterey’) following postharvest applications of six commercial natural compounds: chitosan-based coating compound (1% of ‘ChitP’, ‘ChitS’, ‘ChitK’, ‘ChitO’), commercial essential oil (EOs) products based on grapefruit seed extract (0.5% of ‘GraFr’), sweet orange (0.5% of ‘SwOr’), a product that included eugenol, geraniol, and thymol EO, (0.4% of ‘EuGeTh’), an organic compound as humic acid (0.5% w/v of ‘HuAc’), and, lastly, methyl jasmonate plant growth regulator (1% v/v ‘MeJA’). Strawberries were dipped in solution for 30 s and incubated at room temperature (20 ± 0.5 °C) or at cold storage conditions (4 ± 0.5 °C) following 4 days of shelf life at 20 °C. The treatments with ‘ChitP’, ‘ChitS’, and ‘ChitO’ provided ~30%–40% reduction of gray mold in cold storage conditions, while the ‘MeJA’, ‘SwOr’, and ‘GraFr’ with high activities of volatile substances were more effective at controlling gray mold at room temperature. ‘HuAc’, ‘ChitK’, and ‘ChitO’ were more effective at controlling Rhizopus rot in both cold storage (~50%) and room temperature conditions. Full article

(This article belongs to the Special Issue Chitosan and Other Edible Coatings with Antimicrobial Activity: Synthesis, Properties and Horticultural Applications)

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16 pages, 1841 KiB

Open AccessArticle

Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils

by Josemar Gonçalves de Oliveira Filho, Larissa G. R. Duarte, Yasmin B. B. Silva, Eduardo P. Milan, Higor V. Santos, Thaís C. Moura, Vitor P. Bandini, Luís Eduardo S. Vitolano, Jacqueline J. C. Nobre, Cristiane T. Moreira, Milene C. Mitsuyuki, Stanislau Bogusz Junior and Marcos David Ferreira

Coatings 2023, 13(5), 847; https://doi.org/10.3390/coatings13050847 - 28 Apr 2023

Cited by 6 | Viewed by 1829

Abstract

Application of hydrophobic coatings, such as carnauba wax nanoemulsions, combined with natural antimicrobials, has been demonstrated to be an effective solution in extending the shelf life of fruits. The present study evaluated the effectiveness of carnauba wax nanoemulsion (CWN) coatings containing free or encapsulated with β-cyclodextrin (β-CD) essential oils of Syzigium aromaticum (CEO) and Mentha spicata (MEO) for the post-harvest conservation of papaya fruit. The chemical composition of the essential oils (EOs) was analyzed using GC-MS. Subsequently, coatings incorporating free and encapsulated EOs were prepared and applied to papaya fruit. Fruit was evaluated for post-harvest quality parameters during 15 days of storage. Clove essential oil presented as main compounds eugenol (89.73%), spearmint and carvone (68.88%), and limonene (20.34%). The observed reduction in weight loss in coated fruit can be attributed to the formation of a physical barrier provided by the coating. Compared to the control group, which experienced the highest weight loss of 24.85%, fruit coated with CWN and CWN-MEO:β-CD exhibited significantly lower weight loss percentages of only 5.78% and 7.5%, respectively. Compared to the control group, which exhibited a release of ethylene at a rate of 1.3 µg kg⁻¹ h⁻¹, fruit coated with CWN, CWN-MEO:β-CD, and CWN-MEO coatings demonstrated a lower ethylene release rate at 0.7 µg kg⁻¹ h⁻¹. Although the physical-chemical properties of papayas, including pH, Brix, titratable acidity, color, and texture, remained largely unchanged during storage with the coatings, analysis of incidence and severity of papaya post-harvest deterioration revealed that coatings containing essential oils effectively acted as antifungals in the fruit. Microscopy images showed that CWN and CWN-MEO:β-CD coatings are more uniform compared to the others. The edible coatings, especially CWN and CWN-MEO: β-CD, can act as antimicrobial coatings on papaya fruit, increasing their conservation during post-harvest storage. Full article

(This article belongs to the Special Issue Chitosan and Other Edible Coatings with Antimicrobial Activity: Synthesis, Properties and Horticultural Applications)

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21 pages, 23642 KiB

Open AccessArticle

Controlling Fusarium oxysporum Tomato Fruit Rot under Tropical Condition Using Both Chitosan and Vanillin

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

Coatings 2021, 11(3), 367; https://doi.org/10.3390/coatings11030367 - 23 Mar 2021

Cited by 22 | Viewed by 3655

Abstract

Tomato Lycopersicon esculentum Mill. is one of the most cultivated and widely consumed vegetables in the world. However, it is very susceptible to the infection initiated by Fusariumoxysporum fruit rot, which shortens post-harvest life and thus reduces market value. This disease can be regulated appropriately by the application of synthetic fungicides. However, chemical fungicides constitute a serious health risk, and have harmful environment effects and increase disease resistance, even when microbes are dead. Hence, to overcome this problem, chitosan and vanillin, which have antimicrobial bioactive properties against the growth of microorganisms, could be an alternative to disease control, while maintaining fruit quality and prolonging shelf life. The aim of this research was to evaluate the antimicrobial activity of chitosan and vanillin towards the inoculate pathogen and to investigate the effect of chitosan and vanillin coating in vivo on Fusarium oxysporum fruit rot and defense-related enzymes (PAL, PPO and POD). 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, were used as edible coatings on tomatoes stored at 26 ± 2 °C and 60 ± 5 relative humidity. The result revealed 1.5% chitosan + 15 mM vanillin was able to control disease incidence by 70.84% and severity by 70%. These combinations of coatings were also able to retain phenylalanine ammonia-lyase (PAL), peroxidase activity (POD), and polyphenol oxidase (PPO) enzyme activities as well as prolong shelf life of tomatoes up to 15 days. Full article

(This article belongs to the Special Issue Chitosan and Other Edible Coatings with Antimicrobial Activity: Synthesis, Properties and Horticultural Applications)

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14 pages, 2407 KiB

Open AccessFeature PaperArticle

Antifungal Polyvinyl Alcohol Coatings Incorporating Carvacrol for the Postharvest Preservation of Golden Delicious Apple

by Mayra Sapper, Maria Eugenia Martin-Esparza, Amparo Chiralt and Chelo Gonzalez Martinez

Coatings 2020, 10(11), 1027; https://doi.org/10.3390/coatings10111027 - 26 Oct 2020

Cited by 15 | Viewed by 3021

Abstract

Different polyvinyl alcohol (PVA) coating formulations incorporating starch (S) and carvacrol (C) as the active agent were applied to Golden Delicious apples to evaluate their effectiveness at controlling weight loss, respiration rate, fruit firmness, and fungal decay against B. cinerea and P. expansum throughout storage time. Moreover, the impact of these coatings on the sensory attributes of the fruit was also analyzed. The application of the coatings did not notably affect the weight loss, firmness changes, or respiration pathway of apples, probably due to the low solid surface density of the coatings. Nevertheless, they exhibited a highly efficient disease control against both black and green mold growths, as a function of the carvacrol content and distribution in the films. The sensory analysis revealed the great persistence of the carvacrol aroma and flavor in the coated samples, which negatively impact the acceptability of the coated products. Full article

(This article belongs to the Special Issue Chitosan and Other Edible Coatings with Antimicrobial Activity: Synthesis, Properties and Horticultural Applications)

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19 pages, 666 KiB

Open AccessArticle

Edible Coatings Formulated with Antifungal GRAS Salts to Control Citrus Anthracnose Caused by Colletotrichum gloeosporioides and Preserve Postharvest Fruit Quality

by Victoria Martínez-Blay, María B. Pérez-Gago, Beatriz de la Fuente, Rosario Carbó and Lluís Palou

Coatings 2020, 10(8), 730; https://doi.org/10.3390/coatings10080730 - 24 Jul 2020

Cited by 20 | Viewed by 4250

Abstract

The in vitro antifungal activity of various generally recognized as safe (GRAS) salts against Colletotrichum gloeosporioides, the causal agent of citrus postharvest anthracnose, was evaluated as mycelial growth reduction on potato dextrose agar (PDA) dishes amended with salt aqueous solutions at different concentrations. The most effective treatments [0.2% ammonium carbonate (AC), 2% potassium sorbate (PS), 0.2% potassium carbonate (PC), 0.1% sodium methylparaben (SMP), 0.1% sodium ethylparaben (SEP), 2% sodium benzoate (SB) and 2% potassium silicate (PSi)] were selected as antifungal ingredients of composite edible coatings formulated with hydroxypropyl methylcellulose (HPMC)-beeswax (BW) matrixes. Stable coatings containing these salts were applied in in vivo curative experiments to “Nadorcott” mandarins and “Valencia” oranges artificially inoculated with C. gloeosporioides and those containing 2% PS, 2% SB and 2% PSi were the most effective to reduce anthracnose severity with respect to control fruit (up to 70% on mandarins). The effect of these selected coatings on the quality of non-inoculated and cold-stored “Valencia” oranges was determined after 28 and 56 days at 5 °C and 90% RH, followed by 7 days of shelf life at 20 °C. None of the coatings significantly reduced weight loss of coated oranges, but they modified their internal atmosphere, increasing the CO₂ content. Overall, the coatings did not adversely affect the physicochemical and sensory attributes of the fruit. Full article

(This article belongs to the Special Issue Chitosan and Other Edible Coatings with Antimicrobial Activity: Synthesis, Properties and Horticultural Applications)

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17 pages, 1931 KiB

Open AccessArticle

Individual and Combined Coatings of Chitosan and Carnauba Wax with Oregano Essential Oil to Avoid Water Loss and Microbial Decay of Fresh Cucumber

by María Melissa Gutiérrez-Pacheco, Luis Alberto Ortega-Ramírez, Brenda Adriana Silva-Espinoza, Manuel Reynaldo Cruz-Valenzuela, Gustavo Adolfo González-Aguilar, Jaime Lizardi-Mendoza, Raquel Miranda and Jesús Fernando Ayala-Zavala

Coatings 2020, 10(7), 614; https://doi.org/10.3390/coatings10070614 - 29 Jun 2020

Cited by 46 | Viewed by 4634

Abstract

The objective of the present study is to evaluate the effect of individual and combined coatings of chitosan (0.008 g·mL⁻¹) and carnauba wax (0.1 g·mL⁻¹) with oregano essential oil (OEO, 0.08 g·mL⁻¹) to reduce dehydration and microbial decay of fresh cucumbers stored at 10 °C. Chitosan-OEO-wax films showed the lowest water vapor transmission rate (0.141 g·m⁻²·h⁻¹), compared to single chitosan films (0.257 g·m⁻²·h⁻¹). While chitosan-OEO films completely inhibited the in vitro growth of Alternaria alternata and reduced the growth of Salmonella Typhimurium, Escherichia coli O157:H7, mesophilic bacteria, and fungi isolated from decayed cucumbers. Besides, the infrared analysis of chitosan-OEO-wax films showed shifts in O–H and N–H absorption bands, indicating possible hydrogen bonding between the components. Wax and wax-OEO were the most effective coatings to prevent weight loss in cucumbers during 15 days of storage at 10 °C, while the most effective antimicrobial treatments were chitosan and chitosan-OEO. Therefore, these results showed that carnauba wax and carnauba wax-OEO coatings were the most effective in weight loss, whereas chitosan and chitosan-OEO were the most effective to reduce the microbial load of the treated fresh cucumber. Full article

(This article belongs to the Special Issue Chitosan and Other Edible Coatings with Antimicrobial Activity: Synthesis, Properties and Horticultural Applications)

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12 pages, 868 KiB

Open AccessArticle

Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage

by Miriam del Carmen Martínez-González, Silvia Bautista-Baños, Zormy Nacary Correa-Pacheco, María Luisa Corona-Rangel, Rosa I. Ventura-Aguilar, Juan Carlos Del Río-García and Margarita de Lorena Ramos-García

Coatings 2020, 10(2), 90; https://doi.org/10.3390/coatings10020090 - 21 Jan 2020

Cited by 38 | Viewed by 4449

Abstract

Strawberries have a thin epidermis and a high respiration rate. The use of edible coatings containing chitosan nanoparticles (CSNPs) and propolis (P) has been effective in preserving the shelf life and antioxidant capacity of various fruit and vegetable products. The present research evaluated the effect of coatings with CSNPs and P on the quality, antioxidant compounds, and antioxidant capacity of strawberries. The specific coatings that were evaluated were chitosan (CS), CS+CSNPs33%, CS + CSNPs + P10%, CS + CSNPs + P20%, CS + CSNPs + P30%, and a control with no coating. The variables were weight loss, firmness, total soluble solids (TSS), color, phenols, total flavonoids, antioxidant capacity, and sensory characteristics. An ANOVA and a Tukey test (p ≤ 0.05) were used to analyze the data. Strawberries covered with CS + CSNPs + P10% showed the lowest weight loss (9.77%), while those covered with CS + CSNPs + P20% had the greatest firmness (4.96 N). CS + CSNPs + P coatings at 10%, 20%, and 30% concentrations maintained the antioxidant compounds and antioxidant capacity in the evaluated fruit (28.49 mg GAE g⁻¹, 554.61 μg quercetin g⁻¹, and 92.48% DPPH, respectively). The application of nanostructured coatings did not modify the sensory characteristics of the fruit. Coatings with CSNPs and/or P could therefore be a viable alternative for preserving the quality and antioxidant capacity of strawberries. Full article

(This article belongs to the Special Issue Chitosan and Other Edible Coatings with Antimicrobial Activity: Synthesis, Properties and Horticultural Applications)

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10 pages, 727 KiB

Open AccessArticle

Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas

by Linyun Zhang, Chongxing Huang and Hui Zhao

Coatings 2019, 9(11), 745; https://doi.org/10.3390/coatings9110745 - 10 Nov 2019

Cited by 29 | Viewed by 3478

Abstract

In this work, some multilayer coatings (two-layer, four-layer or six-layer) based on pullulan and chitosan for protecting papayas were prepared by the layer-by-layer technique. The papayas were coated by immersion and stored at 25 °C, 50% relative humidity or up to 14 days. Uncoated and monolayer-coated papayas were used as controls. The pullulan/chitosan coatings decreased the papaya weight loss, softening, color change (b*, ΔE), and pH, retarded the fall of titratable acidity and vitamin C, and maintained respiratory rate and soluble solid contents. Sensory quality evaluation demonstrated that pullulan/chitosan coatings effectively preserved papaya flavor and overall acceptance. In general, the four-layer coatings provided the best fruit preservation. In conclusion, multilayer pullulan/chitosan coatings are efficient in maintaining the post-harvest quality and prolonging the shelf life of fresh papaya. Full article

(This article belongs to the Special Issue Chitosan and Other Edible Coatings with Antimicrobial Activity: Synthesis, Properties and Horticultural Applications)

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12 pages, 1386 KiB

Open AccessArticle

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

by Kübra Sultan Özdemir and Vural Gökmen

Coatings 2019, 9(8), 503; https://doi.org/10.3390/coatings9080503 - 08 Aug 2019

Cited by 24 | Viewed by 6183

Abstract

Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers’ preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan–ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 °C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan–ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage. Full article

(This article belongs to the Special Issue Chitosan and Other Edible Coatings with Antimicrobial Activity: Synthesis, Properties and Horticultural Applications)

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15 pages, 289 KiB

Open AccessEditor’s ChoiceArticle

Antifungal Starch–Gellan Edible Coatings with Thyme Essential Oil for the Postharvest Preservation of Apple and Persimmon

by Mayra Sapper, Lluís Palou, María B. Pérez-Gago and Amparo Chiralt

Coatings 2019, 9(5), 333; https://doi.org/10.3390/coatings9050333 - 24 May 2019

Cited by 46 | Viewed by 5669

Abstract

Starch–gellan (80:20) coating formulations were applied to apples and persimmons to analyse their effectiveness controlling the weight loss, respiration rate, fruit firmness, and fungal decay during postharvest. Thyme essential oil (EO) was incorporated (0.25 and 0.5 g per g of polymer) directly or encapsulated in lecithin to enhance antifungal action. Coatings did not reduce weight loss or firmness changes in apples, but they prevented water loss in persimmons. In contrast, no significant effect of the coatings was observed on the respiration rates and the respiration quotient of persimmons, whereas the respiration rates and quotient was increased in apples. On the other hand, the coatings without lecithin reduced the incidence and severity of black spot caused by Alternaria alternata in persimmons, regardless of the content of essential oil. Likewise, these reduced the severity of gray mold caused by Botrytis cinerea in apples. No positive effect of lecithin in coatings was observed on the postharvest quality and decay in either apples or persimmons, nor did EO exert antifungal action despite its proven effectiveness in in vitro tests. Full article

(This article belongs to the Special Issue Chitosan and Other Edible Coatings with Antimicrobial Activity: Synthesis, Properties and Horticultural Applications)

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