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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Journal ArticleDOI
Edible nanocoatings: potential food applications, challenges and safety regulations
Amrita Poonia,Alok Mishra +1 more
TL;DR: The concept of edible nanocoatings (ENCs), the biomaterials used in the coating matrices, techniques of coating development, applications, challenges and safety regulations associated with nanotechnology in food products are discussed in this paper.
Patent
Fruit and vegetable preservative and use method based on layer by layer self-assembly principle
Ge Liqin,Liu Xuefan +1 more
TL;DR: The fruit and vegetable preservative is composed of chitosan, cellulose salt and deionized water as mentioned in this paper, and the concentration of cellulose is 1-10 mg/ml.
Journal Article
Study on Storage of Fresh Pistachio Cultivar Ahmad Aghaie Using Gamma Aminobutyric Acid and Carnuba Wax
TL;DR: In this article, the authors discuss the importance of diversity in advertising and marketing, and propose a strategy for advertising campaigns, including advertising campaigns.http://www.articluce.com.
Journal ArticleDOI
Effects of washing and packaging combined treatments on the quality of satsuma mandarins during storage
TL;DR: In this paper, the authors investigated the effects of washing and packaging combined treatments on satsuma mandarin quality during storage at 4°C and 25°C, and found that the combination of three treatments effectively delayed decreases in firmness, ascorbic acid concentration, and antioxidant capacity, and retarded increases in the CO2 generation of mandarins during storage.
Book ChapterDOI
Polymers Extracted from Biomass
TL;DR: In this article, the structure, properties, and sources of the main bio-based polymers, in particular, polysaccharides, proteins, lipids, and polyesters, are reviewed with particular interest in food technologies.
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.
Related Papers (5)
Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan
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Daniel Lin,Yanyun Zhao +1 more