Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion

Mango (Mangifera indica Linn.) is a famous climacteric fruit containing abundant flavor and nutrients in the tropics, but it is prone to decay without suitable postharvest preservation measures. In this study, the chitosan (CH)-cinnamon essential oil (CEO) Pickering emulsion (CH-PE) coating was prepared, with cellulose nanocrystals as the emulsifier, and applied to harvested mangoes at the green stage of maturity. It was compared with a pure CH coating and a CH-CEO emulsion (CH-E) coating, prepared with the emulsifier Tween 80. Results showed that the CH-PE coating had a lower water solubility and water vapor permeability than the other coatings, which was mainly due to electrostatic interactions, and had a better sustained-release performance for CEO than the CH-E coating. During mango storage, the CH-PE coating effectively improved the appearance of mangoes at 25 °C for 12 d by reducing yellowing and dark spots, and delayed water loss. Hardness was maintained and membrane lipid peroxidation was reduced by regulating the activities of pectin methyl esterase, polygalacturonase, and peroxidase. In addition, the nutrient quality was improved by the CH-PE coating, with higher contents of total soluble solid, titratable acid, and ascorbic acid. Therefore, the CH-PE coating is promising to comprehensively maintain the postharvest quality of mangoes, due to its enhanced physical and sustained-release properties.

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Effect of acetic and citric acid solvent combination with cinnamon oil on quality of edible packaging from chitosan

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/919/1/012033 ◽

2021 ◽

Vol 919 (1) ◽

pp. 012033

Author(s):

J E Tambunan ◽

A Chamidah

Keyword(s):

Citric Acid ◽

Essential Oil ◽

Barrier Properties ◽

Inhibition Zone ◽

Cinnamon Oil ◽

Randomized Design ◽

Edible Packaging ◽

Cinnamon Essential Oil ◽

By Products

Abstract Chitosan is one of the fishery by-products, which is extracted from shrimp and crab carapace. Chitosan can be processed into edible packaging. The nature of chitosan edible packaging is depended on the type of solvent used while extraction. Acetic acid produces a strong coating with good barrier properties but less elastic, while citric acid produces an elastic layer but has relatively low barrier properties and weak coating. Cinnamon essential oil can inhibit bacterial growth. This study aimed to obtain the best proportion combination of acetic and citric acid solvents which can improve mechanical properties and permeability of the edible packaging, also determine the effect of cinnamon essential oil in inhibiting Salmonella and S. aureus bacteria. The experimental design used a completely randomized design (CRD), with solvent combination treatment in preliminary research initially followed by chitosan and cinnamon essential oil addition in the subsequent research. Data showed that the best edible packaging properties were obtained from a combination of acetic and citric acid (2:2) with 30.67 MPa tensile strength, 65.35% elongation, 0.0422 mm thickness, and moisture permeability 3.02x10−10 g.m.m−2.s−1.pa−1. The concentration of 1.5 g of chitosan with 1.5% cinnamon essential oil can produce an antibacterial with 10.15 mm inhibition zone diameter in Salmonella sp. and 9.53 mm in Staphylococcus aureus

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Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold

Foods ◽

10.3390/foods7010007 ◽

2018 ◽

Vol 7 (1) ◽

pp. 7 ◽

Cited By ~ 11

Author(s):

Karin Santoro ◽

Marco Maghenzani ◽

Valentina Chiabrando ◽

Pietro Bosio ◽

Maria Gullino ◽

...

Keyword(s):

Essential Oil ◽

Brown Rot ◽

Gray Mold ◽

Storage Quality

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Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’

LWT ◽

10.1016/j.lwt.2021.112475 ◽

2021 ◽

pp. 112475

Author(s):

William Oyom ◽

Hengping Xu ◽

Zhitian Liu ◽

Haitao Long ◽

Yongcai Li ◽

...

Keyword(s):

Essential Oil ◽

Sweet Potato ◽

Potato Starch ◽

Edible Coating ◽

Storage Quality ◽

Sweet Potato Starch

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Active alginate-based edible coating containing cinnamon (Cinnamomum zeylanicum) and marjoram (Origanum majorana L.) essential oils on quality of Wagyu hamburgers

Research Society and Development ◽

10.33448/rsd-v9i10.8429 ◽

2020 ◽

Vol 9 (10) ◽

pp. e2459108429

Author(s):

Karina Favoreto Nascimento ◽

Laura Adriane Moraes Pinto ◽

Jessica de Oliveira Monteschio ◽

Roberta da Silveira ◽

Ana Carolina Pelaes Vital ◽

...

Keyword(s):

Antioxidant Activity ◽

Weight Loss ◽

Essential Oil ◽

Shear Force ◽

Storage Time ◽

Edible Coating ◽

Cinnamomum Zeylanicum ◽

Cinnamon Essential Oil ◽

Origanum Majorana

This study evaluated the use of an edible coating alginate-based with essential oil (cinnamon and marjoram) on the quality of Wagyu hamburgers (pH, weight loss, cooking loss, texture, color, lipid oxidation and antioxidant activity) during 7 days of display. Microscopy, FTIR and acceptability were also evaluated. Four treatments were evaluated: CON –hamburger without edible coating; ECO –with edible coating; CIN –with edible coating containing 0.1% of cinnamon essential oil; MAJ –with edible coating containing 0.1% of marjoram essential oil. pH of the samples was maintained throughout the storage time (p>0.05). Coatings decreased water and color losses, and shear force in relation to CON. The results indicated that CIN presented the highest antioxidant activity (p<0.001). Malonaldehyde value increased for all samples of during storage (p<0.001), being more accentuated for CON. The CIN presented best results in the majority of the analyzes, which indicates that the use of the cinnamon essential oil in coating can increase/maintain the quality of hamburgers during display.

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Preservation Effect of Rhubarb and Cinnamon Extracts on Fresh Beef

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.469.175 ◽

2013 ◽

Vol 469 ◽

pp. 175-179

Author(s):

Chun Yang Han ◽

Guang Fa Liu ◽

Yang Li ◽

Yan Cui ◽

Yuan Tao ◽

...

Keyword(s):

Essential Oil ◽

Lipid Oxidation ◽

Bacterial Growth ◽

Total Volatile ◽

Instrumental Color ◽

Beef Steaks ◽

Application Potential ◽

Ethanol Extracts ◽

Cinnamon Essential Oil

The effect of rhubarb ethanol extracts (REE) and cinnamon essential oil (CEO) were used individually and in combination to maintain quality of fresh beef steaks stored for 18 days at 4±1°C was investigated. Beef characteristics, including pH, total viable counts (TVC), instrumental color (CIE a*), lipid oxidation (TBARS) and total volatile base nitrogen (TVB-N) were determined. The treatments significantly inhibited bacterial growth (p< 0.05) and maintained the pH, TVB-N, TBARS of beefsteaks and reduced instrumental color loss (p< 0.05). The results indicated that the treatments could efficiently maintain quality of fresh beef during storage and the combination of CEO and REE antimicrobial packaging had better application potential on fresh beef preservation.

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