Journal ArticleDOI
Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit.
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TLDR
In this paper, the efficacy of a newly developed polysaccharide-based edible bilayer coating comprising carboxymethyl cellulose (CMC) and chitosan in preserving post-harvest quality of various citrus fruit, including mandarins, oranges, and grapefruit, after simulated storage and marketing.About:
This article is published in Postharvest Biology and Technology.The article was published on 2014-01-01. It has received 176 citations till now. The article focuses on the topics: Wax & Bilayer.read more
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Book ChapterDOI
Enrichment of edible coatings and films with plant extracts or essential oils for the preservation of fruits and vegetables
TL;DR: In this article, the authors describe the advances made in utilizing this technique on fresh fruits and vegetables leading to extension in their shelf life, which can enhance the overall quality of the fruits or vegetables.
Journal ArticleDOI
Effect of edible coatings on ‘Misty’ blueberry (Vaccinium corymbosum) fruits stored at low temperature
TL;DR: In this paper, the effect of four edible coatings such as carboxy methyl cellulose (1), xanthan gum (0.3), guar gum ( 0.75%), and gum Arabic (10%) on the shelf life of blueberry fruits was studied.
Journal ArticleDOI
Chitosan-Based Coating Enriched with Hairy Fig (Ficus hirta Vahl.) Fruit Extract for “Newhall” Navel Orange Preservation
TL;DR: In this article, a novel coating based on 1.5% chitosan (CH), enriched with or without hairy fig (Ficus hirta Vahl.) fruit extract (HFE), was applied to navel oranges for improving the preservation effect.
Journal ArticleDOI
Chitosan as a Coating for Biocontrol in Postharvest Products: A Bibliometric Review.
Ma. de la Paz Salgado-Cruz,Julia Salgado-Cruz,Alitzel Belem García-Hernández,Georgina Calderón-Domínguez,Hortensia Gómez-Viquez,Rubén Oliver-Espinoza,María Carmen Fernández-Martínez,Jorge Yáñez-Fernández +7 more
TL;DR: In this paper, a systematic literature review focused on the scientific production, trends, and characteristics of a knowledge domain of high worldwide importance, namely, the use of chitosan as a coating for postharvest disease biocontrol in fruits and vegetables, which are generated mainly by fungi and bacteria.
Journal ArticleDOI
Edible Coating for Shelf-Life Extension of Fresh Banana Fruit Based on Gamma Irradiated Plasticized Poly(vinyl alcohol)/Carboxymethyl Cellulose/Tannin Composites
TL;DR: In this article, the effect of gamma irradiation and the Tannin compound, as an antimicrobial agent, on the thermal and mechanical properties of banana fruits were investigated. And the results showed that the gamma radiation improved the thermal properties, which provides suitable materials based on natural biodegradable polymers for food preservation withstanding the temperature and stresses.
References
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Journal ArticleDOI
Perspectives for chitosan based antimicrobial films in food applications
TL;DR: The present review aims to highlight various preparative methods and antimicrobial activity including the mechanism of the antimicrobial action of chitosan based films including the optimisation of the biocidic properties of these so called biocomposites films and role of biocatalysts in improvement of quality and shelf life of foods.
Journal ArticleDOI
Chitosan based edible films and coatings: A review
Maher Z. Elsabee,Entsar S. Abdou +1 more
TL;DR: This review discusses the application of chitosan and its blends with other natural polymers such as starch and other ingredients for example essential oils, and clay in the field of edible films for food protection.
Journal ArticleDOI
Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables
TL;DR: In this article, the effects of chitosan coatings on controlling decay of minimally processed fruits and vegetables (strawberry and lettuce) were investigated. And the results showed that chitoshan had a deacetylation degree of 94% and a molecular weight of 43 kDa on different psychrotrophic spoilage organisms and food pathogens.
Journal ArticleDOI
Edible Films and Coatings: Tomorrow's Packagings: A Review
TL;DR: The combination of synthetic and edible packagings was proposed to increase the efficiency of food quality preservation by the packaging to contribute to the protection of the environment.
Journal ArticleDOI
Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review
TL;DR: The use of different edible coatings (polysaccharides, proteins, lipids and composite) as carriers of functional ingredients on fresh fruits and vegetables to maximize their quality and shelf life is discussed.
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