scholarly journals Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1695 ◽  
Author(s):  
Yage Xing ◽  
Wenxiu Li ◽  
Qin Wang ◽  
Xuanlin Li ◽  
Qinglian Xu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Metal Ion ◽  
Fruits And Vegetables ◽  
Antimicrobial Properties ◽  
Edible Coatings ◽  
Coating Materials ◽  
Antimicrobial Nanoparticles ◽  
Vegetables And Fruits ◽  
Free Metal

Edible coatings and films (ECF) are employed as matrixes for incorporating antimicrobial nanoparticles (NPs), and then they are applied on the fruits and vegetables to prolong shelf life and enhance storage quality. This paper provides a comprehensive review on the preparation, antimicrobial properties and mechanisms, surface and physical qualities of ECF containing antimicrobial NPs, and its efficient application to vegetables and fruits as well. Following an introduction on the properties of the main edible coating materials, the preparation technologies of ECF with NPs are summarized. The antimicrobial activity of ECF with NPs against the tested microorganism was observed by many researchers. This might be mainly due to the electrostatic interaction between the cationic polymer or free metal ions and the charged cell membrane, the photocatalytic reaction of NPs, the detachment of free metal ion, and partly due to the antimicrobial activity of edible materials. Moreover, their physical, mechanical and releasing properties are discussed in detail, which might be influenced by the concentration of NPs. The preservation potential on the quality of fruits and vegetables indicates that various ECF with NPs might be used as the ideal materials for food application. Following the introduction on these characteristics, an attempt is made to predict future trends in this field.

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 AVALIAÇÃO MICROBIOLÓGICA DE HORTALIÇAS E FRUTAS MINIMAMENTE PROCESSADAS COMERCIALIZADAS EM FORTALEZA (CE)

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
LAURA MARIA BRUNO ◽  
ANA AMÉLIA MARTINS DE QUEIROZ ◽  
ANA PAULA COLARES DE ANDRADE ◽  
NATÁLIA MOURA DE VASCONCELOS ◽  
MARIA DE FÁTIMA BORGES
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Minimally Processed ◽  
Total Coliforms ◽  
Vegetable Samples ◽  
Fruit Samples ◽  
Vegetables And Fruits ◽  
Coagulase Positive Staphylococcus

Avaliou-se a qualidade microbiológica de 15 amostras de hortaliças/tubérculos e de 15 amostras de frutas minimamente processadas, comercializadas em Fortaleza (CE). Foram realizadas análises de coliformes fecais e totais, pesquisa de Salmonella sp., contagem total de bolores e leveduras, contagem de Staphylococcus coagulase positiva e contagem total de psicrotróficos. Detectou-se a presença de Salmonella em 66,6% das amostras de hortaliças/tubérculos e em 26% das de frutas. Foi verificado que 13,3% das amostras de hortaliças/ tubérculos apresentaram contagem de coliformes fecais acima do limite estabelecido pela legislação brasileira. Contagens elevadas de coliformes totais, de bolores e leveduras e de psicrotróficos também foram encontradas em ambos os produtos, indicando condições inadequadas de higiene durante o processamento, comprometendo seu armazenamento e sua qualidade microbiológica. MICROBIOLOGICAL EVALUATION OF VEGETABLES AND FRUITS MINIMALLY PROCESSED MARKETED IN FORTALEZA (CE) Abstract The microbiological quality of 15 vegetables and 15 fruits minimally processed samples marketed in Fortaleza - CE (Brazil) was evaluated. The following analyses were carried out: total and fecal coliforms, Salmonella sp., total yeasts and moulds count, coagulase positive Staphylococcus count and total psychrotrophics count. Salmonella was detected in 66.6% of vegetable samples and 26% of fruit samples. Fecal coliforms count higher than legislation limit, it was verified in 13.3% of vegetable samples. High counts of total coliforms, yeasts and moulds and psychrotrophics were also found on both products, showing inadequate hygiene conditions during manufacturing, affecting storage and microbiological quality of minimally processed fruits and vegetables.

scholarly journals Preparation and Antimicrobial Properties of Alginate and Serum Albumin/Glutaraldehyde Hydrogels Impregnated with Silver(I) Ions

Chemistry ◽  
2021 ◽  
Vol 3 (2) ◽  
pp. 672-686
Author(s):  
Louise Gallagher ◽  
Alanna Smith ◽  
Kevin Kavanagh ◽  
Michael Devereux ◽  
John Colleran ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Serum Albumin ◽  
Calcium Alginate ◽  
Metal Ion ◽  
Antimicrobial Properties ◽  
Hydrogel Beads ◽  
Composite Beads ◽  
Antifungal Effects ◽  
Propylene Glycol Alginate ◽  
Antibacterial And Antifungal

Calcium alginate (CaALG) hydrogel beads and two sets of composite beads, formed from a combination of calcium alginate/propylene glycol alginate/human serum albumin (CaALG/PGA/HSA) and from calcium alginate with the quaternary ammonium salt, (3-(trimethoxysilyl)propyl)-octadecyldimethylammonium chloride (QA), (CaALG/QA), were prepared. Bovine serum albumin (BSA) was condensed with glutaraldehyde (GLA) to form a BSA/GLA hydrogel. The corresponding Ag+-containing gels of all of the above hydrogels were also formed, and slow leaching of the biocidal transition metal ion from the gels bestowed broad spectrum antimicrobial activity. In the absence of added Ag+, CaALG/QA was the only material to deliver marginal to moderate antibacterial and antifungal effects. The Ag+ impregnated hydrogel systems have the potential to maintain the antimicrobial properties of silver, minimising the risk of toxicity, and act as reservoirs to afford ongoing sterility.

scholarly journals Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2282
Author(s):  
Sneh Punia Punia Bangar ◽  
Vandana Chaudhary ◽  
Neha Thakur ◽  
Priyanka Kajla ◽  
Manoj Kumar ◽  
...  
Keyword(s):  
Food Packaging ◽  
Antimicrobial Agents ◽  
Inhibitory Concentration ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Natural Antimicrobial ◽  
Potential Applications ◽  
Edible Packaging ◽  
Vegetables And Fruits

Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.

scholarly journals Effect of Different Edible Coatings on Postharvest Quality of Mandarin Orange (Citrus reticulata Blanco)

2021 ◽  
Vol 4 (2) ◽  
pp. 136-144
Author(s):  
Barsha D.C. ◽  
Monika Singh ◽  
Prakash Khanal ◽  
Madan Pandey ◽  
Rukmagat Pathak
Keyword(s):  
Titratable Acidity ◽  
Edible Coating ◽  
Paraffin Wax ◽  
Postharvest Quality ◽  
Mustard Oil ◽  
Edible Coatings ◽  
Coating Materials ◽  
Postharvest Losses ◽  
Juice Content

Although Nepal produces a large amount of mandarin it faces huge postharvest losses due to improper postharvest practices. Treating fruits with different edible coatings can minimize postharvest losses. The experiment was carried out in the horticulture lab of Prithu Technical College, Dang, Nepal to evaluate the effects of different edible coating materials on the postharvest quality of mandarin. The experiment was laid in Complete Randomized Design (CRD) with three replications and seven treatments  in each replication. Mandarins were coated with different edible coating materials i.e. paraffin wax (100%, 75% and 50%), mustard oil, Aloe vera, turmeric paste and control (non-coated). After coating with different edible materials, mandarins were kept at ambient room conditions (18±2℃ and 52.41±14.35%). The lowest physiological loss in weight at 7, 14and 21 days was recorded in mandarin coated with 75% paraffin wax which was 3.10%, 4.83% and 10.33%, respectively. The highest titratable acidity (0.68%), juice content (46.33%) and marketable fruit percentage (81.73%) were recorded in 75% paraffin wax. The highest total soluble solid (14.00 ˚Brix) was recorded in control. Based on the result obtained from our research, it is suggested to use 75% paraffin wax for the storage of mandarin at ambient room conditions (18±2℃ and 52.41±14.35% RH) as it gives a high percentage of marketable fruits and juice content and also minimizes the physiological loss in weight.

Antimicrobial Edible Films and Coatings for Fruits and Vegetables

2017 ◽  
pp. 301-319
Author(s):  
Amrita Poonia
Keyword(s):  
Fruits And Vegetables ◽  
Antimicrobial Agents ◽  
Barrier Properties ◽  
Edible Films ◽  
Cellulose Derivatives ◽  
Edible Coatings ◽  
Biodegradable Films ◽  
Activity Effect ◽  
Fruit Purée

Non-degradable packaging materials are doing much damage to the environment. So the interest has been developed in biodegradable films and coatings these days. Use of edible films and coatings is eco-friendly technology used for enhancing the shelf life of the fruits and vegetables. The use of antimicrobial compounds in edible coatings of proteins, starch, cellulose derivatives, chitosan, alginate, fruit puree, and egg albumin has been successfully added to the edible films and coatings. This chapter focuses on the development of edible films and coatings with antimicrobial activity, effect of these coatings on the target microorganisms, the influence of these antimicrobial agents on mechanical & barrier properties and application of antimicrobial edible coatings on the quality of fresh fruits and vegetables.

scholarly journals Physical – Chemical, Mechanical and Antimicrobial Properties of Bio-Nanocomposite Films and Edible Coatings

2021 ◽  
Vol 8 (5) ◽  
pp. 151-161
Author(s):  
Amra Bratovcic
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Physicochemical Characterization ◽  
Antimicrobial Properties ◽  
Chemical Properties ◽  
Structure Characterization ◽  
Nanocomposite Films ◽  
Edible Coatings ◽  
Color Changes ◽  
Physical Chemical

Bio-nanocomposite films and edible coatings constitute of metal nanoparticles incorporated in biopolymers on the shelf life and quality of food were studied. It has been seen that the application of bio-nanocomposite films and edible coatings to fruits and vegetables may lead to decreasing the color changes, respiration rate, weight loss and extended shelf life, delaying ripening and being environmentally friendly. Physical-chemical properties such as moisture barrier, oxygen scavengers, and antimicrobial properties have been reviewed. In addition, the physicochemical characterization which covers surface and structure characterization, as well as contact angle, thickness, transparency, colour characterization and thermal stability were included. Moreover, it has been seen that novel bio-nanocomposite films and edible coatings are able to enhance the texture, improve the product appearance, and prolong the shelf-life by creating semi-permeable barriers to gases and moisture, such as carbon dioxide and oxygen.

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