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Diagram representing various components discussed in the review i.e. polysaccharide matrix (chitosan and alginate), functional materials (phenolics, essential oils and nano-forms) and matrix incorporated with functional materials for improving the overall properties of the edible coatings/films. Here m (α-L guluronic acid) and n (β-D mannuronic acid).
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A number of studies have established the potential of chitosan and alginate-based edible film/coatings for preserving the quality attributes of fruits and vegetables. Findings demonstrate that these films/coatings act as a barrier on the surface of fruits and vegetables which causes higher moisture and water retention, create favourable micro-envir...
Context in source publication
Context 1
... application in the preservation of fruits and vegetables. We also focus on various postharvest applications of these films and coatings and functional compounds to prolong shelf-life, confer antimicrobial potential and manage physiological disorders of fruits and vegetables. The various components discussed in the current review are presented in Fig. ...
Citations
... The release of phenolic compounds from alginate films offers practical applications beyond research in food packaging with these films, releasing natural preservatives for longer shelf life. This controlled release enhances efficacy, reduces dosage, and improves stability [44,45]. ...
Myrtus communis L. is a species of the Myrtaceae family that is found in the Mediterranean region, and it is traditionally recognized for its importance and different uses. The objective of this study was to determine the effect of M. communis L. leaf extract (MCLE), which was incorporated directly into alginate spheres and films, on preserving oil-in-water emulsions from oxidation. For this purpose, the solvent extraction (with ethanol at 40, 60, and 80%) of the antioxidant compounds was optimized (total phenolic compounds (TPCs) and total flavonoid content (TFC)) along with the scavenging activity. The best condition for the extraction corresponded with 60% ethanol (MCLE60), with a TPC of ~66.06 g GAE/L and a TFC of ~18.91 g QE/L, which was selected for use in the following assays. MCLE60 showed a considerable radical scavenging activity (24.85 mmol TE/L in FRAP, 28.75 mmol TE/L in DPPH, 30.61 mmol TE/L in ABTS, and 14.94 mmol TE/L in ORAC), which was probably due to its content in the phenolic compounds arbutin (122.08 mg/L), epicatechin (73.89 mg/L), sinapic acid (51.85 mg/L), and gallic acid (36.72 mg/L). The oil-in-water emulsions with the MCLE60 spheres showed the best oxidative stability (TBARS ~2.64 mg MDA/kg of emulsion, PV ~35.7 meq hydroperoxides/kg of emulsion) in comparison to the control. The film was also able to protect the emulsion from oxidation for more than a week at 30 °C (TBARS ~1.9 mg MDA/kg of emulsion). The alginate films with MCLE60 presented an important release of phenolic compounds in water and acetic food simulants, while in both ethanol simulants, the release of TPC remained more stable over time. Thus, this study highlights the potential uses of MCLE as a natural ingredient for emulsion oxidative preservation and the production of alginate delivery systems (spheres and films).
... Lastly, in terms of decay incidence or spoilage, coatings with plant extracts can restrict microbial growth on fruits, thereby reducing decay rates. Therefore, adding plant extracts to edible coatings has the potential to extend the shelf life and improve the quality of fresh-cut fruits (Anjum et al., 2020;Nair et al., 2020;Ozdemir & Gokmen, 2017;Tesfay & Magwaza, 2017). In this context, studies applying coatings with added plant extracts to fresh-cut fruits are standard in the literature. ...
This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract‐infused edible chitosan coating on fresh‐cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non‐coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan–poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L * from −8.13 to 18.64, a * from −1.85 to 22.35, and b * from 8.26 to 27.89 in non‐coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non‐coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (<10 ⁶ CFU/g). In summary, the chitosan‐based coating, enriched with poppy seed phenolic extract, effectively extended the shelf life of fresh‐cut fruit salads. This integrated approach preserves key attributes, ensures microbial quality, and enhances the sensory characteristics of these products. The study's results emphasize its potential as a pivotal innovation in food preservation by providing specific and tangible outcomes.
... Sodium alginate can be applied via nano smart delivery systems in the following ways: i) encapsulation of active ingredients: it can be used to encapsulate active ingredients within alginate-based nanostructures; the encapsulation helps protect the active ingredient, control its release, and enhance its stability; ii) nanoparticle formulation: it can be utilized to form nanoparticles, either alone or in combination with other materials for targeted delivery; iii) hydrogel systems: it can form hydrogels when crosslinked with divalent cations like calcium ions. Alginate-based hydrogels have been used as smart delivery systems for the controlled release of growth factors or other bioactive agents; iv) bioactive scaffold material for tissue engineering applications (Nair et al., 2020;Yerramathi et al., 2021;Karim et al., 2022). ...
The concept of the application of priming agents (PAs) to enhance yield performance and quality attributes of fruit crops is relatively novel. The process of priming involves prior exposure to biotic or abiotic stress factors rendering a plant more resistant/tolerant to future exposure. There is a wide range of compounds that are considered to have a priming effect and can be classified into the following categories: (i) chemicals (i.e., hormones, Reactive Oxygen Nitrogen and Sulphur Species (RONSS), and small organic molecules), (ii) microorganisms [i.e., arbuscular mycorrhizal fungi (AMF) and plant growth-promoting bacteria (PGPR)], and (iii) nanomaterials (i.e., organic and inorganic nanoparticles, as well as polymers). Soft fruits, also referred to as small fruits or berries, represent a wide and very diverse group of crops that have high nutritional value but are very perishable with limited shelf-life potential. These crops are also greatly affected by stress conditions. To our knowledge, the concept of priming in soft fruits is relatively new with scarce information available. The aim of the current report is dual. Initially, this report provides information regarding the prospects of priming agents as a novel agricultural and technological approach to improve stress tolerance for a range of Rubus species, namely red raspberry, blackberry, boysenberry, cloudberry, loganberry and black raspberry. Additionally, it describes the challenges and constraints of raspberry production within a global context, providing examples and case studies from the United States and Europe, two industries with striking differences in their production models.
... So, natural antimicrobial coatings have emerged as a promising alternative to prolong the storage life of fruits. It acts as a barrier, reducing moisture loss, oxygen permeability, and microbial growth (Nair et al., 2020). The nanoemulsion coating may also act as a reservoir for biologically active substances including antioxidants and antimicrobial agents. ...
Nanoemulsions made from polysaccharides sourced from unconventional materials have gained attention as efficient delivery systems for bioactive compounds, aiding in their enhanced absorption. Therefore, this research was primarily focused on developing an economical and environmentally sustainable method for the preparation of nanoemulsion and the evaluation of its characteristics. Moreover, the synthesized nanoemulsion was assessed for its synergistic antibiofilm effects and its application as a coating material on fresh-cut papaya fruits. Aegle marmelos mucilage, flaxseed oil, and Tween 80 were utilized for the formulation of nanoemulsion by the low-energy method. Flaxseed oil analysis confirmed the existence of key fatty acids, including stearic acid, oleic acid, α-linolenic acid, linoleic acid, and palmitic acid. The optimized nanoemulsion (NM3) exhibited an average droplet size of 119.16 ± 5.38 nm with −25.20 ± 0.99 mV of surface charge. In addition, NM3 stability was investigated by subjecting it to different storage temperatures, pH levels, and NaCl concentrations by measuring the changes in zeta potential and droplet size. The NM3 nanoemulsion demonstrated significantly higher changes in stability (p < 0.05) at different pH levels and ionic strengths (p < 0.05). The FTIR results inferred the majorly existing functional groups at 3339.05 cm−1, 2127.88 cm−1, 1636.64 cm−1, and 589.27 cm−1. Furthermore, the SEM images also revealed a uniform distribution of droplets throughout the nanoemulsion. When the nanoemulsion was applied to fresh-cut papaya fruits, it effectively delayed weight loss and also affected the titratable acidity content and total soluble solids (TSS), thereby reducing spoilage. In conclusion, this study demonstrated that the nanoemulsion exhibited superior antimicrobial effects and great potential for the shelf-life improvement of fresh-cut papaya fruits. Thus, combining oils with mucilage represents a promising approach to enhancing the effectiveness of antimicrobial activity and controlling foodborne pathogens.
... In recent years, researchers have been increasingly interested in creating sustainable food-preserving products made of renewable and biodegradable materials (Gupta et al., 2022). Efforts are ongoing to enhance the efficacy of edible food-preserving films through the use of functional additives, such as phenolic compounds and essential oils, besides nanoforms (Nair et al., 2020). ...
... The findings indicate that these films/coatings are acting as a protective layer on surface of fruits and vegetables, resulting in increased moisture and water retention. Additionally, they create favorable microenvironmental conditions by optimizing the concentration of gases and delaying ripening (Nair et al., 2020). ...
... The CS composite materials can form a membrane with selective permeability to O 2 , CO 2 , and C 2 H 4 in fresh fruits and vegetables. This film can effectively reduce the respiration intensity of fruits and inhibit ethylene production, browning, and enzyme activity, thereby maintaining the color, luster, and hardness of fruits and vegetables as well as extending their shelf life [108]. Jiang et al. [109] investigated the effect of electrostatic spraying (ES) technology on spraying CS strawberry quality during cold storage. ...
As one of the most abundant natural polysaccharides that possess good biological activity, chitosan is extracted from chitin. Its application in the food field is being increasingly valued. However, chitosan extraction is difficult, and its poor solubility limits its application. At present, the extraction methods include the acid–base method, new chemical methods, and biological methods. The extraction rates of chitin/chitosan are 4–55%, 13–14%, and 15–28%, respectively. Different chemical modifications have different effects on chitosan, making it applicable in different fields. This article reviews and compares the extraction and chemical modification methods of chitosan, emphasizing the importance of green extraction methods. Finally, the application prospects of chitosan in the food industry are discussed. This will promote the understanding of the advantages and disadvantages of different extraction methods for chitosan as well as the relationship between modification and application, providing valuable insights for the future development of chitosan.
... Edible films/coatings based on polysaccharides, such as Arabic gum [30,146], guar gum [147], chitosan [148], fucoidan [65], pectin [149], and ulvan [150], on some proteins, such as milk protein derivatives/compounds, such as casein hydrolysate and casein phosphopeptides [151,152], and on lipids, such as candelilla wax [153], have revealed antimicrobial properties. In particular, fucoidan and ulvan have been shown to be antibacterial and antiviral [65,154,155]. ...
... In particular, fucoidan and ulvan have been shown to be antibacterial and antiviral [65,154,155]. In addition, when chitosan is used in edible films/coating formulations, it normally decreases the pH of the solution, which prevents microbial growth [118,148]. ...
... have also shown their antioxidant capacity. Edible films/coatings that have antioxidant properties are based on polysaccharides, such as alginate [17], Arabic gum [146], chitosan [148], fucoidan [65], guar gum [147], konjac gum [159], pectin [10,149], and ulvan [150], on some proteins, such as milk protein derivatives, like casein hydrolysate and casein phosphopeptides [151,152], and on lipids, like carnauba wax [156]. In spite of presenting good antioxidant properties, some compounds cannot be used alone as film packaging because they are too fragile, like the one with levan, which, to solve this problem, may be blended with gellan gum [125]. ...
The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3–5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.
... 75 The blueberries were oen exposed to various forms of oxidative damage, which was typically initiated by lipoxygenase (LOX) or exposure to factors such as heat, ionizing radiation, metal ions, light, and metalloprotein catalysts. 76 This oxidation process could lead to the production of reactive oxygen species (ROS), which in turn could result in the deterioration of the nutritional quality, color, texture, taste, and avor of the food. Ultimately, this reduces the overall shelf life of the food. ...
To maintain the freshness of the fruit during storage, sodium alginate/carboxymethyl cellulose films embedded with pH-senstive liposomes encapsulated green tea extract were developed (SA/CMC/TP-Lip). An orthogonal design was used to optimise the preparation of TP-Lip and SA/CMC/TP-Lip was prepared through response surface. The stability of TP-Lip structure was measured. The morphology of SA/CMC/TP-Lip was characterised by SEM, and the mechanical properties and oxidation resistance of films were measured. Special attention was paid to the pH sensitivity of TP-Lip and the improvement of film properties. The zeta potential and encapsulation rate of TP-Lip were −45.85 ± 2.13 mV and 61.45 ± 0.23%. The average release rate of TP encapsulated into TP-Lip at pH 3 was 41.08%, an increase of 23.07% over pH 6 during 12 h. SEM and FTIR showed that TP-Lip was structurally stable and had good compatibility with SA/CMC. Tensile strength was increased by 30.55% and DPPH radical scavenging capacity was increased by 7.16% with the addition of TP-Lip. SA/CMC/TP-Lip is applied to blueberries to reduce their weight loss and improve the loss of freshness of blueberries during storage. Thus, SA/CMC/TP-Lip could provide a new way to extend active packaging materials and maintain fruit freshness during storage.
... Chitosan coating demonstrates remarkable efficacy in improving the quality and extending the shelf-life of fruits and vegetables [106]. When applied, it forms a semipermeable film on the product surface that yields multiple benefits. ...
Post-harvest losses of fruits and vegetables pose a significant challenge to the agriculture industry worldwide. To address this issue, researchers have turned to natural and eco-friendly solutions such as chitosan coatings. Chitosan, a biopolymer derived from chitin, has gained considerable attention due to its unique properties such as non-toxicity, biodegradability, biocompatibility and potential applications in post-harvest preservation. This review article provides an in-depth analysis of the current state of research on chitosan coatings for the preservation of fruits and vegetables. Moreover, it highlights the advantages of using chitosan coatings, including its antimicrobial, antifungal, and antioxidant properties, as well as its ability to enhance shelf-life and maintain the quality attributes of fresh product. Furthermore, the review discusses the mechanisms by which chitosan interacts with fruits and vegetables, elucidating its antimicrobial activity, modified gas permeability, enhanced physical barrier and induction of host defense responses. It also examines the factors influencing the effectiveness of chitosan coatings, such as concentration, molecular weight, deacetylation degree, pH, temperature, and application methods.
... Research has focused on preparing edible films and coating by environmentally degradable materials that are derived from plants, animals, and even their by-products or waste. Up to date, xanthan gum, alginate (Jiang 2013), chitosan (Nair et al., 2020), aloe vera (Kumar et al., 2023), and tragacanth gum (Nasiri et al., 2018) are commonly used in the production of edible coatings due to their biodegradability, recyclability, and sustainability. Although biopolymers have advantages, they possess poor mechanical and barrier properties. ...
This study investigated the effects of various guar gum edible coating formulations, incorporating different proportions of waste leek powder and sunflower oil, on weight loss, color parameters (L*, a*, b* values, and ΔE), texture, and shrinkage of Agaricus bisporus mushrooms during a 7-day storage period. The goal was to assess the potential impact of these coatings on preserving the mushrooms’ quality over time. The results showed that the coatings had a significant effect on reducing weight loss compared to uncoated samples. The lowest weight loss was observed in the 0.5% leek powder and without sunflower oil, while the highest was in 2.5% leek powder and 0.1% sunflower oil. Shrinkage was also positively affected by the coatings, with 1.5% leek powder and without sunflower oil showing the most promising results. The L* values of the coated samples declined slightly, indicating better color preservation, while the a* values exhibited stable redness/greenness. On the other hand, b* values increased, indicating an increase in yellowness during storage. The ΔE values were lower for the coated samples, suggesting less color deviation compared to uncoated ones. Overall, the study indicates that these edible coatings have the potential to maintain the quality of mushrooms during storage, leading to better preservation and extended shelf life.
