Journal ArticleDOI
Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit.
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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Optimized carboxymethyl cellulose and guanidinylated chitosan enriched with titanium oxide nanoparticles of improved UV-barrier properties for the active packaging of green bell pepper.
TL;DR: The obtained data confirm the efficiency of the prepared nTiO2 nanocomposite films to extend the shelf-life of food and exhibited significant UV-barrier properties and enhanced antimicrobial activity especially at high contents of n TiO2.
Journal ArticleDOI
Effect of trisodium phosphate dipping treatment on the quality and energy metabolism of apples.
Yonghong Ge,Yonghong Ge,Yanru Chen,Canying Li,Meilin Wei,Xihong Li,Shuang Li,Shulai Lu,Jianrong Li +8 more
TL;DR: The effects of postharvest trisodium phosphate dipping suggested that TSP could maintain the quality of apple fruit by mediating respiration and mitochondrial energy metabolism.
Journal ArticleDOI
Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products.
TL;DR: The use of chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids.
Journal ArticleDOI
Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons.
Elena Poverenov,Hadar Arnon-Rips,Yana Zaitsev,Viki Bar,Ofer Danay,Batia Horev,Cristina Bilbao-Sainz,Tara H. McHugh,Victor Rodov +8 more
TL;DR: It was found that the champignon stipe, an underutilized part of the mushroom, gave rise to a higher chitosan yield than caps, and this study demonstrates that waste from the mushroom industry can be utilized for the production of non-animal sourced chito-based edible coatings.
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Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan.
TL;DR: The FFE–CS edible coating could reduce postharvest loss and enhance the storability of Xinyu tangerines due to the in vivo antifungal activity of FFE.
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.
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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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