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(A) DPPH assay using nanocurcumin for antioxidant properties and (B) calculation of IC 50 (scavenging activity).
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As per the report of the United Nations, half of the fruits and vegetables loses annually. Industries are trying to reduce the postharvest loss by using coatings. Wax coating is the most preferred way to preserve fruits and veggies. Sometimes wax is mixed with some chemical compounds that are known to be carcinogenic. Recently many edible films hav...
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Context 1
... water contact angle was done to verify the hydrophobicity or hydrophilicity of SF composite NFs. The water contact angle depicts the nature of the SFNFs; the contact angle results are shown in Table S1; from these results, the NFs were found to be moderately hydrophilic due to the presence of PVA and honey in the SFNFs composite, as shown in Figure S2. ...
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... radical containing deep purple colour solution which turns yellow as interacts with antioxidants. Different concentration of nanocurcumin was added to 50 µL methanolic DPPH solution, and the decrease in absorbance was determined within minutes of incubation at 517 nm. The free radical scavenging depends on a dose-dependent manner, as shown in Fig. 2A. With the increase in the concentration of nanocurcumin, there was an increase in % scavenging activity from 15% to 55%. From the curve, the EC 50 value calculated was approximately equal to 17.64 µg/mL, as shown in Fig. 2B. It is defined as the volume of antioxidants needed to reduce the concentration of DPPH assay by 50%. With an ...
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... within minutes of incubation at 517 nm. The free radical scavenging depends on a dose-dependent manner, as shown in Fig. 2A. With the increase in the concentration of nanocurcumin, there was an increase in % scavenging activity from 15% to 55%. From the curve, the EC 50 value calculated was approximately equal to 17.64 µg/mL, as shown in Fig. 2B. It is defined as the volume of antioxidants needed to reduce the concentration of DPPH assay by 50%. With an increasing concentration of nanocurcumin the color intensity of DPPH solution changes from deep purple to colorless and then to ...
Context 4
... water contact angle was done to verify the hydrophobicity or hydrophilicity of SF composite NFs. The water contact angle depicts the nature of the SFNFs; the contact angle results are shown in Table S1; from these results, the NFs were found to be moderately hydrophilic due to the presence of PVA and honey in the SFNFs composite, as shown in Figure S2. ...
Context 5
... radical containing deep purple colour solution which turns yellow as interacts with antioxidants. Different concentration of nanocurcumin was added to 50 µL methanolic DPPH solution, and the decrease in absorbance was determined within minutes of incubation at 517 nm. The free radical scavenging depends on a dose-dependent manner, as shown in Fig. 2A. With the increase in the concentration of nanocurcumin, there was an increase in % scavenging activity from 15% to 55%. From the curve, the EC 50 value calculated was approximately equal to 17.64 µg/mL, as shown in Fig. 2B. It is defined as the volume of antioxidants needed to reduce the concentration of DPPH assay by 50%. With an ...
Context 6
... within minutes of incubation at 517 nm. The free radical scavenging depends on a dose-dependent manner, as shown in Fig. 2A. With the increase in the concentration of nanocurcumin, there was an increase in % scavenging activity from 15% to 55%. From the curve, the EC 50 value calculated was approximately equal to 17.64 µg/mL, as shown in Fig. 2B. It is defined as the volume of antioxidants needed to reduce the concentration of DPPH assay by 50%. With an increasing concentration of nanocurcumin the color intensity of DPPH solution changes from deep purple to colorless and then to ...
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The current research aims to develop a natural polymer based nanocomposite film using low molecular weight chitosan and zinc oxide nanoparticles (ZnO NPs) for the removal of pollutants from refinery wastewater. The ZnO NPs have been synthesised by modified sol gel technique. The nanocomposite thin films have been fabricated using dip coating method...
Citations
... According to the Food and Agriculture Organization of the USA, over 1.3 billion servings of food go to waste annually, of which fruits and vegetables constitute about 45-55% of this loss (Pratap Singh & Packirisamy, 2022). With the world's population projected to exceed 9.1 billion by 2050, a 70% increase in fresh produce will be necessary to meet nutritional needs (Armghan Khalid et al., 2022). ...
In this paper, the application of electrospray (ES) technology in the food industry was reviewed. First, the principles, influencing factors, and advantages of ES technology are introduced. ES is an electrohydrodynamic processing technology that applies a high-voltage electrostatic field to atomize liquids, forming small droplets ranging from the nanometer scale to the micrometer scale. Several factors, including the polymer concentration in the feed, viscosity, molecular weight, and process parameters (needle type and size, needle-to-electrode distance, applied voltage, and feed flow rate), influence the effectiveness of ES. Second, the application of ES technology in the food industry, including microbial inactivation, selective enzyme inactivation, spray moisture-proof, spray preservation, and its combination with other technologies, is detailed. Among them, research on electrospray sterilization has entered a pilot-scale application, providing the possibility for industrial production. Finally, the key challenges facing ES technology were identified: (1) their integration with other technologies to increase the scale of production and improve product quality and (2) increasing the size and performance of machinery to achieve industrial scale production.
... Intense bands in the range of 3200-3500 cm -1 are attributed to O-H and N-H stretching vibrations, corresponding to the hydroxyl and amine groups present in polysaccharide and amino acid molecules (Table 1-3) [53]. Absorption bands observed at 2113 cm -1 and 1637 cm -1 correspond to C≡C and C=O (amide-I) stretching vibrations, respectively [11,51,55]. The band at 1416 cm -1 is associated with the stretching of the -NH₂ group in the chitosan spectrum (Table 1 and 3) [56]. ...
... In contrast, the absorption peaks observed in the 673-433 cm -1 region correspond to the Zn-O bond stretching frequencies for ZnO nanoparticles [20,58,59]. [11,55] 1600-1300 [56] 1200-1000 [52,56] 720-530 [57] [11,55] 1200-1000 [52,56] 673-433 [20,58,59] [11,55] 1600-1300 [56] 1200-1000 [52,56] 673-433 [20,58,59] ...
... In contrast, the absorption peaks observed in the 673-433 cm -1 region correspond to the Zn-O bond stretching frequencies for ZnO nanoparticles [20,58,59]. [11,55] 1600-1300 [56] 1200-1000 [52,56] 720-530 [57] [11,55] 1200-1000 [52,56] 673-433 [20,58,59] [11,55] 1600-1300 [56] 1200-1000 [52,56] 673-433 [20,58,59] ...
Perishable food products, including fruits, vegetables, and seafood, require preservation techniques to extend their shelf life. In recent years, nanotechnology has emerged as a promising approach to enhance the properties of edible coatings. Nanocomposite coatings incorporating various materials and technologies have been developed to optimize coating performance. PSA, SEM, XRD, and FT-IR analyses were conducted to characterize the physical and morphological properties of these nanocomposite coatings. The findings indicated that the use of Ultra-Turrax (UT) technology in the preparation of the coating solution resulted in smaller particle sizes (458.9-1037.2 nm), improved visual appearance, and smoother films with uniformly distributed nanoparticles on the surface. XRD and FT-IR analyses confirmed the crystallinity and functional groups of ZnO and TiO₂ within the nanocomposite coatings. These newly developed coatings have significant potential as environmentally friendly packaging materials and preservation technologies to extend the shelf life of perishable food products.
... Especially when commercialized as fresh-cut ("ready-to-eat", "ready-to-use"), post-harvest technologies are essential for enhancing the safety and extending the shelf life of fresh produce while maintaining high quality in terms of nutritional value, flavor, and freshness. Modified atmosphere packaging, passive or active, antimicrobial and antioxidant solutions and edible coatings are some of the technologies adopted to improve the product shelf life (De Corato, 2020;Ghidelli & Pérez-Gago, 2018;Kumar et al., 2023;Pratap Singh & Packirisamy, 2022;Wilson et al., 2019). ...
The study evaluated the application of a novel high-pressure microbial inactivation method combining dense
carbon dioxide with modified atmosphere packaging on organic fresh-cut squash (Cucurbita moschata).
Approximately 4 g or 32 g of squash was packed in plastic pouches filled with CO2 to test two different gas-to-
product ratios and treated with the high-pressure method at previously optimized process conditions (45 ◦C, 6.0
MPa and 40 min). The products were then stored for 21 days at 4 ◦C and assessed for enzymatic activity, product
quality, sugar content, bioaccessibility (polyphenols, DPPH antioxidant activity, and carotenoids), and sensory
acceptance, with products packed in air and CO2 serving as controls. The high-pressure treatment effectively
inactivated inoculated E. coli to undetectable levels (inactivation >3.63 ±0.53 Log CFU/g) and reduced the
activity of the browning-responsible enzymes up to 50 %. During the shelf life, treated samples exhibited
significantly higher scavenging activity for DPPH, ABTS, OH, O2−
, and NO compared to non-treated samples, with
minor exceptions at a high gas-to-product ratio. Additionally, treated samples showed increased levels of glucose
and fructose and a comparable or higher bioaccessibility of antioxidants with respect to the products packed in
air or in CO2. Sensory evaluation indicated that the treatment enhanced color and smell appreciation among
panelists, demonstrating the potential of this method to improve both safety and quality of fresh-cut squash.
... For example, morpholine and its derivatives are combined with wax in the majority of wax coating applications to ensure thin and evenly applied coatings on the surface of fruits (Shellhammer & Krochta, 2018). However, when this morpholine complex comes in contact with the nitrate present in food, it can undergo chemical nitrosation leading to the formation of N-nitro-so-morpholine (NMOR), a powerful carcinogen that increases the risk of liver, and kidney damage as well as allergies (Singh & Packirisamy, 2022). ...
Postharvest losses (PHLs) of fruits and vegetables present a significant challenge for the environment, economy, and overall food security. Conventional methods like pesticides, plastic-based petroleum packaging, and synthetic waxes have effectively extended shelf life, but they come with environmental and health concerns. Biopolymer-based edible coatings could be a promising approach that reduces PHLs and offers an eco-friendly alternative to traditional methods. Polysaccharide-based chitosan coatings are considered edible and biologically safe for numerous fruits and vegetables. A wide range of bioactive components (essential oils/plant extracts) can be blended with chitosan to enhance its antioxidant and antimicrobial qualities further. Thus, these bio-coatings can preserve fruits and vegetables for a longer time. This review explores the recently developed chitosan-based edible coatings decorated with bioactive components to mitigate PHLs in fruits and vegetables. There is still a large room to investigate chitosan-derived coatings with other biopolymers and bioactives to develop highly efficient packaging systems that could be employed commercially as a green step to mitigate PHLs. The formulation of these coatings will help attain the United Nations Sustainable Development Goals (SDGs) primarily SDGs 2, 3, 7, and 12 and also align with the latest “BioE3 policy” (Biotechnology for Economy, Employment, and Environment) introduced by the legislation.
Graphical Abstract
... Biopolymers-based edible packaging offers several advantages over conventional non-biodegradable packaging materials. The Food and Agriculture Organization of the United Nations (FAO) reports that every year, 1.3 billion tons of food, showing 45% of produced food is discarded globally [185]. Therefore, biopolymers-based edible packaging is consumable with food and enhances the stability of food products by inhibiting the physical, chemical, and environmental factors that influence the detrimental of the food products ( Fig. 5.2) [212]. ...
... Plasticisers are usually polyols such as glycerol, honey, mannitol, propylene glycol, sucrose, or fatty acid esters, which impart strength and flexibility to the coatings, as well as improve the water vapour and gas permeability of the coatings. Active substances added to edible coatings include antimicrobial, antioxidant, taste, colour, or nutritional enhancers, as well as essential oils, dyes, flavours, or nanoparticles [82]. All biopolymers used for edible coatings and films must be recognised as safe by the U.S. Food and Drug Administration (FDA). ...
Extending the shelf life of perishable food, such as apples, and storing them in cold conditions and/or controlled atmospheres have been of great interest in the last decades. Apples are very valuable fruits with many health benefits, but during storage at ambient conditions, they ripen quickly and lose moisture, causing lower crispness or other negative effects, resulting in waste problems. There has been growing attention to protective edible coatings or active packaging films based on biopolymers and natural bioactive substances. Edible coatings and films allow for combination with functional ingredients or compounds, affecting the maintenance of the postharvest quality of fruits and vegetables. They also ensure the preservation of the sensory characteristics of food, and they can have antimicrobial or antioxidant properties. All these aspects play a significant role in the storage of apples, which can also help prevent waste, which is in line with the circular economy approach. The functionality of coatings and films is closely related to the type, content, and composition of active compounds, as well as their interaction with biopolymers. Active coatings with the addition of different functional compounds, such as plant extracts, phenolic acids, and nanoparticles, can be an alternative solution affecting the postharvest quality of apples during storage, maintaining the fruit’s stability, and thus minimising their waste. The most important issues related to the latest reports on improving the postharvest quality of apples using edible coatings incorporated with various active substances were evaluated. Agricultural conditions and factors that affect the postharvest quality of apples were described. The requirements for protective coatings for apples should be focused on low-cost materials, including waste-based resources, good miscibility, and compatibility of components. Those factors combined with the storage conditions may result in shelf life extension or retention of the postharvest quality of apples, regardless of the variety or cultivation techniques.
... Coating of lipophilic compounds with edible biodegradable biopolymeric materials is another approach to increase their bioactivity. [142,143] Incorporation of lipophilic compounds in active biodegradable packaging films is also practiced to enhance the efficacy of these compounds. An active biodegradable packaging system with the incorporation of lycopene nanocapsules was developed by Assis et al. [144] Emulsions are also very effective in increasing the bioactivity of lipophilic compounds. ...
... Edible coatings based on polysaccharides, like chitosan and alginate, have grown and become more popular lately. They act as barriers against H 2 O vapor, microorganisms, and atmospheric gases, helping to reduce respiration and oxidation reaction rates [16]. They also act as barricades during handling, processing, and storage and do not exclusively delay food deterioration but also enhance the quality of the product. ...
Background
Fresh vegetables are commodities that have a high tendency to deteriorate after harvest, causing significant losses in economic and environmental costs associated with plant food loss. Therefore, this study was carried out to evaluate the effects of both un-irradiated (UISA) and irradiated sodium alginate (ISA) as an edible coating for preserving cherry tomato fruits under storage conditions. The FTIR, XRD, TGA, SEM, and TEM were used to characterize the UISA and ISA (25, 50, 75, and 100 kGy), which demonstrated that the alginate polymer was degraded and low molecular-weight polysaccharides were formed as a result of irradiation, particularly with the 100 kGy dose level. Sodium alginate irradiated at 100 kGy was used for the coating process, and the physico-chemical and nutritional quality of cherry tomatoes were analyzed.
Results
The results demonstrated that UISA and ISA treatments delayed changes in most of the ripening characteristics; weight and acidity losses, decay, and softening. The weight loss of the control was observed to be greater at the two keeping temperatures (4 and 25 °C) comparison with tomatoes coated with UISA. The ISA coatings gave the least weight loss at the two keeping temperatures (4 and 25 °C) (5.46 and 14.72%), respectively compared to the control (8.77 and 18.93%), respectively at the end of the storage period. In terms of antioxidant properties, significant results were obtained with the use of the alginate coating, specially irradiated sodium alginate. Over time, the majority of water-soluble vitamins in cherry tomatoes decreased, especially vitamin C, and the alginate-coated tomatoes showed the least decrease in vitamin C content, especially ISA.
Conclusions
The current findings suggest that ISA treatment efficiently extends the storage period of tomato fruits and maintains their quality through preservation and offers promising potential for successful commercialization of this eco-friendly eatable coating for fruit and vegetable growers and industries.
... Te cost of edible packaging should be lower or at least the same as conventional packaging, such as plastic [45]. Te main asset of edible flms based on biopolymers used for active food packaging is that they create a barrier between food and its external environment; therefore, they maintain the freshness and quality of the packed product for longer periods [46]. At the same time, they are biodegradable, thus having a low impact on nature since they do not generate additional waste [47,48]. ...
The need to use innovative packaging (active or intelligent) that extends food shelf-life and promotes sustainable production and consumption systems has become a global priority. In this context, the current research explores the consumer’s buying experience regarding food actively packed with biopolymer films. The research used a questionnaire targeting potential customers for food packed with a protein-based active film. A conceptual model was created to investigate the dependency relations between the following concepts: “superior functional packaging,” “affordable packaging,” “aesthetic packaging,” “nutritional value,” ,”spoilage prevention packaging,” “buying experience for food packed with biopolymer films,” “experiential consumption” and “informative health packaging.” The research demonstrates that affordable pricing, appealing aesthetics, functional attributes and shelf-life extension are significant elements of biopolymer films for active packaging. It validates that these incentives significantly enhance consumer awareness, shaping their experience, preference and proactive search for products packed with such materials in stores. Using biopolymer films for active packaging of foods will have social, environmental and economic benefits, both for producers and consumers.
... This need is driven by several factors, including the desire to reduce food waste, improve food security, and provide consumers with fresh produce that retains its nutritional and sensory qualities. One of the contemporary approaches to addressing these challenges is the development and application of biopolymer coatings for edible fruits [11][12][13][14][15]. Fruits are an essential component of the human diet, providing vital [51]; the source of sustainable materials for biopolymer (b) [52]; coating of biopolymer on the food materials and its surface microorganisms. ...
In recent years, biopolymer coatings have emerged as an effective approach for extending the shelf life of edible fruits. The invention of biopolymer coverings has emerged as an innovation for extending fruit shelf life. Natural polymers, like chitosan, alginate, and pectin, are used to create these surfaces, which have several uses, including creating a barrier that prevents water evaporation, the spread of living microbes, and respiratory movement. These biopolymer coatings’ primary benefits are their environmental friendliness and lack of damage. This study highlights the advancements made in the creation and usage of biopolymer coatings, highlighting how well they preserve fruit quality, reduce post-harvest losses, and satisfy consumer demand for natural preservation methods. This study discusses the usefulness of the biopolymer coating in terms of preserving fruit quality, reducing waste, and extending the product’s shelf life. Biopolymer coatings’ potential as a sustainable solution for synthetic preservatives in the fruit sector is highlighted as are formulation process advances that combine natural ingredients and environmental implications. This essay focuses on the essential methods, such as new natural additives, as well as the environmental effect of biopolymer coatings, which are safe and healthy commercial alternatives.
