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
Efficacy of an antifungal edible coating for the quality maintenance of Tarocco orange fruit during cold storage
M. C. Strano,Cristina Restuccia,Riccardo De Leo,Solidea Mangiameli,Elisa Bedin,Maria Allegra,Andrea Quartieri,Gabriella Cirvilleri,Andrea Pulvirenti +8 more
TL;DR: Results indicated that PBECY enhanced the antifungal effect compared to PBEC, given the significant reduction of Penicillium digitatum decay incidence, thus demonstrating the potential of this edible coating for future industrial application.
Journal ArticleDOI
The Effects of Edible Coatings on the Postharvest Quality of Citrus Fruits as Affected by Granulation
TL;DR: Edible coatings act as a barrier for the air and water transitions through the surface of fruits which results in retarding the deterioration of fruits, preventing and/or controlling the microbial decay, improving the fruit quality, and hence extending the storage duration.
Journal ArticleDOI
Improved postharvest quality of apple (Rich Red) by composite coating based on arabinoxylan and β-glucan stearic acid ester
TL;DR: Application of both AX-SABG and shellac coatings material significantly reduced the weight loss, respiration process, color degradation, process of fruit softening and ripening index as compared to the uncoated apples up to 30 days storage.
Journal ArticleDOI
Composite Film Based on Pulping Industry Waste and Chitosan for Food Packaging
TL;DR: The results suggested that the barrier composite films based on WAH and CS will become attractive in the food packaging application for great mechanical properties, good transmittance and low oxygen transfer rate.
Book ChapterDOI
Chitosan-Based Edible Coating: A Customise Practice for Food Protection
Tabli Ghosh,Vimal Katiyar +1 more
TL;DR: In this paper, the use of chitosan as an edible coating material for improved storage life of food products especially perishable food products is discussed, which can deliver bioactive compounds to food products with an improved shelf life.
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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