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
Melões ‘pele de sapo’ minimamente processados sob diferentes embalagens e recobrimentos comestíveis
Rosenildo dos Santos Silva,Adriana Ferreira dos Santos,Alison dos Santos Oliveira,Sara Morgana Felix de Sousa,Jaqueline de Sousa Gomes,Maria Eduarda Paz de Lima,Rodrigo Interaminense Pessoa +6 more
TL;DR: The use of edible coatings contributes to the conservation of vegetables due to their ability to change the atmosphere, reducing physiological processes such as respiration, cell wall degradation, transpiration and, also, by restricting microbial action, thus preserving the quality of plant products.
Effect of carboxymethyl cellulose edible coating enriched with Zataria multiflora essential oil on the quality and shelf-life of fresh pistachio ( Pistacia vera L.) fruit
Maryam Hashemi,Abdolmajid Mirzaaleian Dastjerdi,Ahmad Shakerardekani,Seyed Hossein Mirdehghan +3 more
TL;DR: Ahmad-Aghaei et al. as discussed by the authors used carboxymethyl cellulose at different concentrations accompanied by different concentrations of Zataria multiflora essential oil to produce an edible coating.
Journal ArticleDOI
Application of bioactive chitosan-based coatings with marine antagonists to control postharvest Persian lime decay caused by Penicillium italicum
Laura M. Medrano-Castellón,Francisco J. Blancas-Benitez,Miguel A. Santoyo-González,Angel Fonseca-Cantabrana,Porfirio Gutiérrez-Martínez,Beatriz Montaño-Leyva,Ramsés Ramón González-Estrada +6 more
TL;DR: In this article , a novel edible coating with marine yeast in chitosan matrix was prepared and the biocompatibility of yeast cell incorporation of developed coatings was evaluated in terms of viability.
Proceedings ArticleDOI
Carboxymethyl Cellulose /Aloe Vera Gel Edible Films For Food Preservation
TL;DR: In this article, the authors evaluated the applicability of Carboxymethyl cellulose (CMC) and Aloe vera gel (AVG) for postharvest preservation of some fruits such as banana, custard apple, dragon fruit.
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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