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Journal ArticleDOI

Extending shelf-life of peach and pear by using CMC from sugar beet pulp cellulose as a hydrophilic polymer in emulsions

01 Mar 2004-Food Hydrocolloids (Elsevier)-Vol. 18, Iss: 2, pp 215-226
TL;DR: In this paper, carboxymethyl cellulose (CMC) was used as a hydrophilic polymer for the post-harvest water loss of peaches and pears.
About: This article is published in Food Hydrocolloids.The article was published on 2004-03-01. It has received 86 citations till now. The article focuses on the topics: Ascorbic acid & Carboxymethyl cellulose.
Citations
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Journal ArticleDOI
TL;DR: In this article, the effects of CMC content on blend structure, thermal stability, water solubility and water sorption, and mechanical properties were systematically investigated, and the results indicated that the structure and properties of soy protein isolate (SPI) were modified and improved by blending with CMC.

527 citations

Journal ArticleDOI
TL;DR: In this article, the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications.
Abstract: One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications.

522 citations

Journal ArticleDOI
TL;DR: The new generation of edible coatings is being especially designed to allow the incorporation and/or controlled release of antioxidants, vitamins, nutraceuticals, and natural antimicrobial agents by means of the application of promising technologies such as nanoencapsulation and the layer-by-layer assembly.
Abstract: The development of new edible coatings with improved functionality and performance for fresh and minimally processed fruits is one of the challenges of the post harvest industry. In the past few years, research efforts have focused on the design of new eco-friendly coatings based on biodegradable polymers, which not only reduce the requirements of packaging but also lead to the conversion of by-products of the food industry into value added film-forming components. This work reviews the different coating formulations and applications available at present, as well as the main results of the most recent investigations carried out on the topic. Traditionally, edible coatings have been used as a barrier to minimize water loss and delay the natural senescence of coated fruits through selective permeability to gases. However, the new generation of edible coatings is being especially designed to allow the incorporation and/or controlled release of antioxidants, vitamins, nutraceuticals, and natural antimicrobial agents by means of the application of promising technologies such as nanoencapsulation and the layer-by-layer assembly.

396 citations

Journal ArticleDOI
TL;DR: The CMC/curcumin/ZnO composite films showed significantly increased UV-barrier without much sacrifice of transparency, and they also showed increased water vapor barrier properties.

235 citations

Journal ArticleDOI
TL;DR: In this paper, the effect of methyl cellulose and alginate coatings on the respiration rate, firmness, acidity, pH, total soluble solids and desiccation rate of peaches was investigated.
Abstract: Summary The objective of this study was to determine the effect of sodium alginate and methyl cellulose coatings on the respiration rate, firmness, acidity, pH, total soluble solids and desiccation rate of peaches. Coated and uncoated control fruits were stored at 15 °C and 40% RH. Respiration rate, moisture loss, and changes in firmness, total titrable acidity, pH and total soluble solids of coated and control samples were determined at 3-day intervals. The respiration rate, moisture loss and changes in quality parameters were much lower in coated peaches as compared with the control. While the maximum acceptable shelf-life at 15 °C for control samples was 15 days, the coated samples maintained their acceptability up to 21 and 24 days, respectively, with sodium alginate and methyl cellulose coating. The reduced respiration and transpiration rates as a result of coatings were considered responsible for maintaining the quality and increasing the shelf-life of peaches.

198 citations

References
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47,967 citations

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2,401 citations

Journal ArticleDOI
TL;DR: In this paper, the ASTM E96 standard method for determining water vapor permeability (WVP) was modified for hydrophilic edible films, and the WVP Correction Method was developed to account for the water vapor partial pressure gradient in stagnant air layer of the test cup.
Abstract: The ASTM E96 Standard Method for determining water vapor permeability (WVP) was modified for hydrophilic edible films. Accurate measurement of relative humidity conditions and maintenance of 152 m/min air speeds were essential outside the test cups. The WVP Correction Method was developed to account for the water vapor partial pressure gradient in stagnant air layer of the test cup. Errors were as high as 35% without this correction. Applying these guidelines explained commonly observed thickness effects on WVP values of hydrophilic films. Relative humidity was the cause of observed thickness effects.

849 citations

Journal ArticleDOI
TL;DR: In this paper, two types of fruit coatings were tested for their effect on external and internal mango fruit atmospheres and quality factors during simulated commercial storage at 10 or 15°C with 90% RH followed by simulated marketing conditions of 20 °C with 56% RH.

302 citations

Journal ArticleDOI
TL;DR: In this article, the authors investigated factors affecting barrier properties and mechanical properties of methyl ccllulose (MC) and hydroxypropyl cellulose (HPC) films for both types of cellulose.
Abstract: Factors affecting barrier properties [oxygen permeability (OP) and water vapor permeability (WVP)] and mechanical properties [tensile strength (TS) and elongation (E)] were investigated for methyl ccllulose (MC) and hydroxypropyl cellulose (HPC) films. OP, WVP and TS of MC and HPC films increased as the molecular weight (MW) of the cellulose increased. E of MC films increased as MW increased, but E of HPC films was highest for the intermediate MW of 370,000. OP, WVP and TS of MC films were not a function of thickness, but E slowly increased as film thickness increased. OP and WVP of HPC films were not relatable to film thickness, but TS and E of HPC films slowly increased as film thickness increased. TS decreased and E increased for both film types as concentration of plasticizers was increased. Plasticizers enhanced or retarded OP and WVP of cellulosebased films, depending on their concentrations.

268 citations