scholarly journals Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life

LWT ◽  
2017 ◽  
Vol 85 ◽  
pp. 440-444 ◽  
Author(s):  
C. Mannozzi ◽  
J.P. Cecchini ◽  
U. Tylewicz ◽  
L. Siroli ◽  
F. Patrignani ◽  
...  
Keyword(s):  
Shelf Life ◽  
Edible Coatings

Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life

2016 ◽  
Vol 97 (3) ◽  
pp. 929-938 ◽  
Author(s):  
Marcos de Souza Gomes ◽  
Maria das Graças Cardoso ◽  
Ana Clara Garcia Guimarães ◽  
Adriana Cavaco Guerreiro ◽  
Custódia Maria Luís Gago ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Edible Coatings

scholarly journals Efficacy of Edible Coatings in Alleviating Shrivel and Maintaining Quality of Japanese Plum (Prunus salicina Lindl.) during Export and Shelf Life Conditions

Agronomy ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1023
Author(s):  
Olaniyi Amos Fawole ◽  
Shannon Claudia Riva ◽  
Umezuruike Linus Opara
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Shelf Life ◽  
Fruit Ripening ◽  
Gum Arabic ◽  
Edible Coatings ◽  
Long Distance ◽  
Life Conditions ◽  
Prunus Salicina

The effect of six edible coatings were investigated on the ability to alleviate shrivel and extend shelf life of plums. Fruit were subjected to a simulated shipping period (−0.5 ± 2 °C and 90 ± 5% relative humidity (RH)) for five weeks and a subsequent shelf life period (20 ± 2 °C and 80 ± 5% RH) for 20 d. Overall, the study showed that it is possible to alleviate shrivel and also extend shelf life of plum (‘African Delight™’) at export and shelf life conditions. Amongst the edible coatings investigated, the findings in fruit coated with gum arabic and the commercial products were comparable and promising for postharvest preservation of the investigated plum cultivar. The coatings showed a moderate delay of fruit ripening, significantly reduced weight loss and shrivel development, allowing for the export of fruit over a long distance (five weeks) and up to 20 d of shelf life.

scholarly journals The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 990
Author(s):  
Annachiara Pirozzi ◽  
Giovanna Ferrari ◽  
Francesco Donsì
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Composite Coatings ◽  
Antimicrobial Properties ◽  
Edible Coatings ◽  
Food Engineering ◽  
Film Forming ◽  
Physical Treatments ◽  
The Impact

The usage of edible coatings (ECs) represents an emerging approach for extending the shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables. This review addresses, in particular, the use of reinforcing agents in film-forming solutions to tailor the physicochemical, mechanical and antimicrobial properties of composite coatings. In this scenario, this review summarizes the available data on the various forms of nanocellulose (NC) typically used in ECs, focusing on the impact of their origin and chemical or physical treatments on their structural properties (morphology and shape, dimension and crystallinity) and their functionality. Moreover, this review also describes the deposition techniques of composite ECs, with details on the food engineering principles in the application methods and formulation optimization. The critical analysis of the recent advances in NC-based ECs contributes to a better understanding of the impact of the incorporation of complex nanoparticles in polymeric matrices on the enhancement of coating properties, as well as on the increase of shelf life and the quality of fruits and vegetables.

scholarly journals Polysaccharide-Based Edible Coatings Improve Eggplant Quality in Postharvest Storage

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.

The effect of edible coatings on the nutritional quality of ‘Bravo de Esmolfe’ fresh-cut apple through shelf-life

LWT ◽  
2017 ◽  
Vol 75 ◽  
pp. 210-219 ◽  
Author(s):  
Adriana C. Guerreiro ◽  
Custódia M.L. Gago ◽  
Maria L. Faleiro ◽  
Maria G.C. Miguel ◽  
Maria D.C. Antunes
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Edible Coatings ◽  
Fresh Cut

scholarly journals Shelf Life Quality of Plum Fruits (Prunus domestica L.) Improves with Carboxymethylcellulose-based Edible Coating

HortScience ◽  
2019 ◽  
Vol 54 (3) ◽  
pp. 505-510 ◽  
Author(s):  
Sima Panahirad ◽  
Rahim Naghshiband-Hassani ◽  
Babak Ghanbarzadeh ◽  
Fariborz Zaare-Nahandi ◽  
Nasser Mahna
Keyword(s):  
Shelf Life ◽  
Life Quality ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Edible Coating ◽  
Edible Coatings ◽  
Prunus Domestica ◽  
Flavonoid Content ◽  
Positive Effects

This study investigated the carboxymethylcellulose (CMC)-based edible coating effects on some quality parameters and enzyme activities of plum fruits (Prunus domestica L. cv. Golden drop) during their shelf life. Three concentrations of CMC (0.5%, 1%, and 1.5%), plasticized with glycerol (0.3% w/v), were applied to plum fruits plus a control treated with only distilled water. The results demonstrate that the CMC-based edible coating was significantly effective in maintaining firmness and titratable acidity (TA); vitamin C, anthocyanin, and flavonoid content; and the antioxidant capacity of plum fruits. Enzymatic activity was affected significantly by the coating. Peroxidase (POD) activity increased, and polyphenol oxidase (PPO) and polygalacturonase (PG) decreased. In general, the formulation consisting of 1% CMC showed the best results in most of the measured parameters. Taking into account the positive effects on qualitative and biochemical characteristics of CMC-based edible coatings on plums, their application can be a potentially promising method to enhance the shelf-life of this fruit.

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

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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