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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Book ChapterDOI
Chitosan Mono- and Bilayer Edible Coatings for Preserving Postharvest Quality of Fresh Fruit
TL;DR: In this paper, the use of different mono-and multilayer Cs-based coatings to improve qualitative traits and control the postharvest oxidative stress on several fruits is discussed.
Journal ArticleDOI
Controllable Fabrication of Edible Coatings to Improve the Match Between Barrier and Fruits Respiration Through Layer-by-Layer Assembly
Journal ArticleDOI
The characteristics of polysaccharide from Gracilaria chouae and its application in food packaging with carboxymethyl cellulose and lysozyme
TL;DR: In this paper , a novel active packaging film (named GCLF) was developed, which was mainly composed of galactose (55.17%), glucose (21.87%), and galacturonic acid (6.3%).
Journal ArticleDOI
Can sustainable packaging help to reduce food waste? A status quo focusing plant-derived polymers and additives
Imke Korte,Judith Kreyenschmidt,Joana Wensing,Stefanie Bröring,Jan Niklas Frase,Ralf Pude,Christopher Konow,Thomas Havelt,Jessica Rumpf,Michaela Schmitz,Michaela Schmitz,Margit Schulze +11 more
TL;DR: In this paper, the status quo of bio-based polymers is discussed and evaluated in terms of properties related to packaging applications such as gas and water vapor permeability as well as mechanical properties.
Journal ArticleDOI
Effect of nanoparticle-enriched coatings on the shelf life of Cavendish bananas
TL;DR: In this article , the effect of enriching Aloe vera and Moringa oleifera plant extract edible coatings with chitosan nanoparticles on the postharvest quality of ‘Cavendish’ bananas was investigated.
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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