Development of Eco-friendly Probiotic Edible Coatings Based on Chitosan, Alginate and Carboxymethyl Cellulose for Improving the Shelf Life of UF Soft Cheese

Bacteriocins are a large group of antimicrobial compounds that are synthesized by representatives of the genus Bacillus and lactic acid bacteria. They are used extensively in the food industry as biopreservatives. Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance. The present study aims to investigate the effect of edible coatings of 0.5 % carboxymethyl cellulose (CMC) enriched with a purified bacteriocin from Bacillus methylotrophicus BM47 on the shelf-life extension of fresh strawberries. During storage at 4 °C and 75 % relative humidity for 16 days, the measurements of mass loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, total phenolic and anthocyanin contents and antioxidant activity were made. The results demonstrate that the application of edible coatings with 0.5 % CMC and 0.5 % CMC with bacteriocin (CMC+B) led to a significant decrease of mass loss in the treated strawberries compared to the uncoated fruit. After the 8th day of storage, significant reductions in decay percentage along with the absence of fungal growth in CMC+B-coated fruit were observed in comparison with the CMC-coated and control strawberries. During the second half of the storage period, CMC and CMC+B treatments reduced TSS amount in the coated fruit compared to the control, but did not affect the increase of TA and decrease of pH values that are normally associated with postharvest changes. The CMC and CMC+B coatings did not prevent the decrease of ascorbic acid, and total phenolic and anthocyanin contents during cold storage. The application of CMC and CMC+B coatings had a significant inhibitory effect on decreasing the antioxidant activity throughout the storage period and maintained the antioxidant levels in both treatments close to the initial value of 76.8 mmol Trolox equivalents per 100 g of fresh mass.

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Polysaccharide-Based Edible Coatings Improve Eggplant Quality in Postharvest Storage

Science and Humanities Journal ◽

10.47773/shj.1998.121.5 ◽

2019 ◽

Vol 13 (1) ◽

pp. 48-70

Author(s):

Leif Marvin Gonzales ◽

◽

Marilou Benitez ◽

Keyword(s):

Weight Loss ◽

Vitamin C ◽

Shelf Life ◽

Carboxymethyl Cellulose ◽

Matter Content ◽

Microbial Count ◽

Dry Matter Content ◽

Edible Coatings ◽

Postharvest Storage

Eggplant fruits are highly perishable as they have a short shelf life after harvesting. To prolong the shelf life of perishable goods, application of edible coatings has been utilized. Edible coatings have been used in various agricultural commodities to preserve their quality and prolong their postharvest life. This study was conducted to evaluate the effects of different polysaccharide-based edible coatings on the physico-chemical, biochemical, and physiological properties of eggplant fruits. The experiment was laid out in a Completely Randomized Design with nine (9) treatments and three (3) replications. Four (4) edible coatings were evaluated at two different concentrations. Sodium alginate (AL), pectin (PE), carboxymethyl cellulose (CMC), and cornstarch (CS) were tested at 1 and 2% concentrations. On days 0, 3, 6, 9, and 12, samples were taken for the physicochemical, biochemical, and physiological analysis. The results of the study showed that the application of polysaccharide-based edible coatings significantly reduced weight loss and shriveling It also maintained firmness and VQR, prolonged shelf life, enhanced pH, TSS, TA, preserved vitamin C content, maintained moisture and dry matter content, and reduced respiration and microbial count of eggplant without significantly affecting ethylene production. The different coatings (alginate, pectin, carboxymethyl cellulose, and cornstarch) significantly maintained the quality of eggplants for eight (8) days compared to the control. Among the different coatings tested, alginate showed the best result in maintaining the quality of eggplant fruit. It significantly reduced weight loss, shriveling, and microbial count, and preserved vitamin C content. Therefore, edible coatings, especially alginate, are effective in maintaining eggplant quality during postharvest storage.

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ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

10.31219/osf.io/yxjcu ◽

2020 ◽

Author(s):

Renu Jaisinghani ◽

Vishnu Vasant Dayare

Keyword(s):

Shelf Life ◽

Antimicrobial Properties ◽

Edible Coating ◽

Dilution Method ◽

Citrus Limon ◽

Edible Coatings ◽

Lemon Peel ◽

Fruit Shelf Life ◽

Broth Dilution ◽

Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

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