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
Application of novel zinc oxide reinforced xanthan gum hybrid system for edible coatings
Joshy K S,Jiya Jose,Tianduo Li,Merlin Thomas,Aruna M Shankregowda,Sreejith Sreekumaran,Nandakumar Kalarikkal,Sabu Thomas +7 more
TL;DR: A significant finding of this biocompatible hybrid coating on apples and tomatoes was the negligible weight loss for both in comparison to their uncoated fruits and vegetables under ambient conditions.
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Postharvest ethephon degreening improves fruit color, flavor quality and increases antioxidant capacity in ‘Eureka’ lemon (Citrus limon (L.) Burm. f.)
TL;DR: In this paper, the green-peeled ‘Eureka’ lemon fruits were treated with ethephon solution (1000 mg/L), and then stored at 20°C (RH 85%) for 9 days.
Journal ArticleDOI
Curcumin doped functionalized cellulose nanofibers based edible chitosan coating on kiwifruits
TL;DR: In this paper, an edible coating with curcumin facilitated iron functionalized cellulose nanofiber (f-CNF) reinforced chitosan (CS) was applied on kiwifruits for maintaining the quality during storage life.
Journal ArticleDOI
Emerging materials and technologies of multi-layer film for food packaging application: A review
TL;DR: In this article , the properties of multi-layer films with different types of polymers (biomass, synthesis-derived and microbial-derived) are thoroughly discussed and suggested for future research on the compatibility of multilayer film in packaging applications are also addressed.
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Structural and physical properties of carboxymethyl cellulose/gelatin films functionalized with antioxidant of bamboo leaves.
TL;DR: The light barrier properties and scavenging rate of DPPH radicals were enhanced with the increasing of AOB content, and the antioxidant films utilized for food packaging could protect food quality from the destruction of heat, mechanical force, light, and oxidative free radicals.
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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