Nanocellulose in food packaging: A review

The effectiveness of the edible coating with thymol nanoemulsion on the safety, sensorial properties, and quality of refrigerated strawberries was investigated under commercial storage conditions. Spontaneous emulsification was used to obtain the thymol nanoemulsion that was included on quinoa protein/chitosan coatings. During the entire storage time, strawberries coated with thymol-antimicrobial packaging had a lower fungal and yeast load compared with the controls (uncoated and coated with quinoa protein/chitosan). The flavour and aroma of the coated strawberries was initially affected, although this sensory appreciation was improved from the fifth day of storage and showed similar scores than the controls, and presenting better aroma score at day 12 of storage. Furthermore, the shelf life of the thymol nanoemulsion-coated strawberries increased in 4 days, unlike that in the both controls. Further, the application of these biocoatings on strawberries significantly decreased the weight loss relative to that in the control, during 16 days of storage at 5 °C and 90% relative humidity, and did not alter the quality parameters (pH, titrable acidity, and percentage of soluble solids). These results suggest that the application of thymol/nanomulsion-loaded edible films is an effective strategy to increase the shelf life of highly perishable products such as strawberries.

Effects of Antimicrobial Edible Coating of Thymol Nanoemulsion/Quinoa Protein/Chitosan on the Safety, Sensorial Properties, and Quality of Refrigerated Strawberries (Fragaria × ananassa) Under Commercial Storage Environment

Effects of carboxymethyl cellulose incorporated with garlic essential oil composite coatings for improving quality of strawberries.

Nanocellulose: Recent trends and applications in the food industry

Incorporation of ascorbic acid in chitosan-based edible coating improves postharvest quality and storability of strawberry fruits.

Coating of strawberries with 1% chitosan (CS) and 5% nanocellulose (NCC) composite and storing at 20°C for 7 days decreased weight loss and decay percentage by 14.4 and 70.6%, respectively, as compared to the control. The content of pH and titratable acidity was not significantly different from the control. Total soluble solids (TSS) content was lower due to decrease in senescence and metabolism. The NCC/CS composite coatings had a positive effect on maintaining higher concentrations of total phenols and total anthocyanins which decreased in control fruit due to senescence processes. Sensory evaluation showed that the NCC/CS composite coatings had better visual appearance. Results of this study confirm that the NCC/CS composite coatings are useful for extending the shelf life and maintaining quality of strawberries.

Li ShuJun

Papers

Improvement of quality and shelf life of strawberry with nanocellulose/chitosan composite coatings.