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
Citations
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Journal ArticleDOI
The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables
TL;DR: In this article, a 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.
Journal ArticleDOI
Antimicrobial activity of lactoferrin-chitosan-gellan nanoparticles and their influence on strawberry preservation.
TL;DR: In this paper , the antimicrobial activity of nanoparticles against S. aureus was compared with that of pure biopolymers and related to nanoparticle size, charge density and morphology.
Book ChapterDOI
Application of Chitosan in Fresh and Minimally Processed Fruits and Vegetables
TL;DR: A collection of research articles related to the application of chitosan in fresh fruits, vegetables, and in some minimally processed products are presented in this chapter.
Book ChapterDOI
Postharvest Application of Biopolymer-Based Edible Coatings to Improve the Quality of Fresh Horticultural Produce
Bahareh Saberi,John B. Golding +1 more
TL;DR: In this article, the authors discuss on selected biopolymer based edible coatings and their various applications on fresh fruit and vegetables to extend their shelf life and to improve final eating and nutritional quality through the supply chain.
Journal ArticleDOI
Assessment of Ocimum basilicum Essential Oil Anti-Insect Activity and Antimicrobial Protection in Fruit and Vegetable Quality
Miroslava Kačániová,Lucia Galovičová,Petra Borotová,Nenad Vuković,Milena Vukić,Simona Kunová,Pavel Hanus,Ladislav Bakay,Edyta Zagrobelna,Maciej Kluz,Przemysław Łukasz Kowalczewski +10 more
TL;DR: In this paper , the chemical composition, antioxidant, antimicrobial and anti-insect activity in vitro and in situ of Ocimum basilicum essential oil (OBEO) obtained by steam distillation of fresh flowering plants were reported.
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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