4.7 Article

Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries

Related references

Note: Only part of the references are listed.
Article Horticulture

Effects of Altering Carbohydrate Supply to Fruit during Development on the Carpometric and Qualitative Characteristics of Feminello Zagara Bianca Lemon

Rocco Mafrica et al.

Summary: This study evaluated the effects of altering carbohydrate supply through branch girdling on the carpometric and qualitative characteristics of Feminello Zagara Bianca lemon fruits. The results indicated that the timing of carbohydrate supply alteration significantly impacted the characteristics of the lemons. Early girdling resulted in higher fruit weights and juice contents compared to later girdling and control trees. The availability of carbohydrates during the initial cell enlargement phase allowed for a faster degreening and ripening process, leading to lower acidity content in the early girdled fruits.

HORTICULTURAE (2023)

Article Chemistry, Multidisciplinary

Physiological Effects of Red-Colored Food-Derived Bioactive Compounds on Cardiovascular and Metabolic Diseases

Soo-yeon Park et al.

Summary: Cardiovascular diseases are a significant global cause of illness and death. Red foods, especially red fruits and vegetables, can protect heart and vascular health and reduce the risk of heart disease and stroke.

APPLIED SCIENCES-BASEL (2022)

Article Environmental Sciences

Green-sustainable extraction techniques for the recovery of antioxidant compounds from citrus Limon by-products

Valeria Imeneo et al.

Summary: This study applied optimized techniques of conventional, ultrasound, and microwave-assisted extraction to recover antioxidant compounds from lemon by-products. The results showed that using a hydroalcoholic mixture (ethanol:water, 50:50) as the solvent, and performing the extraction under ultrasound assistance, yielded the highest content of antioxidant compounds. This research provides valuable information for valorizing industrial by-products through sustainable techniques for the recovery of high-added value substances.

JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES (2022)

Article Food Science & Technology

Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears

Ayesha Iftikhar et al.

Summary: This study aimed to improve the weight loss and firmness of pears during storage. By incorporating lemon peel essential oil into edible skin coating materials, the weight loss of pears was significantly reduced and the firmness improved. The lemon peel essential oil also enhanced the antioxidant and antibacterial properties of the pears. The overall acceptability of the pears was improved with the addition of 3% lemon peel essential oil.

FOOD SCIENCE & NUTRITION (2022)

Article Plant Sciences

Comparison of superior bred strawberry genotypes with popular cultivars in terms of fruit bioactive compounds over the full range of harvest dates

Mehmet Ali Saridas et al.

Summary: Secondary compounds of fruit play a positive role in human health. This study investigates the effect of different harvest dates on strawberry genotypes and finds that selecting the right genotype and suitable environmental conditions can increase the content of secondary compounds.

SOUTH AFRICAN JOURNAL OF BOTANY (2022)

Review Food Science & Technology

Impact of edible coatings on quality of fruits: A review

Francisco Javier Blancas-Benitez et al.

Summary: Fruit production has globally increased due to higher consumption in human diet, but significant losses can occur during production. The postharvest stage is crucial for fruit preservation, and edible coatings are used to control moisture and gas exchange between food and the environment. Edible coatings offer the advantage of incorporating active substances, improving shelf-life, organoleptic, and nutritional properties of fruits.

FOOD CONTROL (2022)

Article Horticulture

Evaluation of Proline-Coated Chitosan Nanoparticles on Decay Control and Quality Preservation of Strawberry Fruit (cv. Camarosa) during Cold Storage

Reza Bahmani et al.

Summary: Edible coatings are an effective method to maintain fruit quality and reduce decay. This study found that chitosan and proline-coated chitosan nanoparticles can enhance antioxidant capacity, reduce decay and weight loss in strawberries during cold storage.

HORTICULTURAE (2022)

Article Horticulture

Decay Incidence and Quality Changes of Film Packaged 'Simeto' Mandarins Treated with Sodium Bicarbonate

Salvatore D'Aquino et al.

Summary: This study found that packaging citrus fruit treated with 2% SBC using film packaging can effectively reduce the phytotoxicity of SBC and prolong the post-harvest life of the fruit while controlling post-harvest diseases.

HORTICULTURAE (2022)

Article Food Science & Technology

Effect of lemon essential oil-enriched coating on the postharvest storage quality of citrus fruits

Weiqing Zhang et al.

Summary: This study evaluated the use of lemon essential oil and its mixtures with chitosan, calcium chloride, and natamycin on postharvest storage quality of citrus. The results showed that the mixtures helped maintain nutritional and sensory quality of citrus and increased the activities of antioxidant enzymes. The mixture of 1.0% lemon essential oil, 1.0% chitosan, 1.0% calcium chloride, and 0.03% natamycin had the best effect on keeping citrus fresh, with improved contents of TSS, TA, and Vc, and reduced decay rate and weight loss.

FOOD SCIENCE AND TECHNOLOGY (2022)

Article Agriculture, Multidisciplinary

Impacts of edible coatings enriched with laurel essential oil on the storage life of strawberry 'Camarosa' fruits

Ibrahim Kahramanoglu et al.

Summary: The study demonstrated that edible coatings enriched with laurel essential oil can positively impact the storability of strawberry fruits by reducing weight loss, delaying fruit firmness decline and chemical spoilage, and improving fruit respiration rate. The EC+LEO treatment showed better performance compared to the EC treatment, suggesting its potential use in postharvest industry for enhancing fruit quality and extending shelf life.

BRAGANTIA (2022)

Article Food Science & Technology

Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese

Felice Panebianco et al.

Summary: Studies have shown that lactic acid bacteria isolated from traditional cheeses produced in Calabria, Italy, have inhibitory effects on various spoilage and/or pathogenic microorganisms. Among them, strains 29, 31, and 76 (of Lactobacillus species) demonstrated the best performance in inhibiting Listeria monocytogenes, both in vitro and in soft cheese. These strains, with their technological characteristics taken into consideration, have the potential to be used as adjunct cultures to enhance the safety of finished products. The competition model proposed in the study, especially after incorporating the interspecific competition parameter beta, provided accurate predictions and may be valuable in understanding microbial competition mechanisms in food.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Chemistry, Applied

A review on plant extracts as natural additives in coating applications

Gerard Ong et al.

Summary: Coating is a protective layer made from polymer resins that cover and protect the substrate surface. Inorganic additives are commonly used in coating applications to enhance properties, but they contain toxic heavy metals. Research is now focusing on using plant extracts as natural additives due to their non-toxic and environmentally friendly properties.

PROGRESS IN ORGANIC COATINGS (2021)

Article Biochemistry & Molecular Biology

Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage

Habib Shirzad et al.

Summary: The study found that strawberries treated with Aloysia citrodora essential oil had slower weight loss and decrease in titratable acidity during the refrigerated period, with higher levels of total phenolic, flavonoid, anthocyanin content, antioxidant activity, and enzymes activity compared to the control group.

METABOLITES (2021)

Article Materials Science, Paper & Wood

Edible Coatings for Strawberry Based on Extracellular Compounds of Humphreya coffeata

Alma Rosa Agapito-Ocampo et al.

Summary: Edible coatings based on extracellular compounds of Humphreya coffeata and pectin were tested on strawberries for food preservation. The EC containing PHC2 showed the best results in delaying strawberry decay.

BIORESOURCES (2021)

Article Food Science & Technology

Effect of edible coatings on the shelf-life of fresh strawberries: A comparative study using TOPSIS-Shannon entropy method

Diako Khodaei et al.

Summary: The study evaluated the impact of different edible coatings on the physicochemical properties of strawberries during storage, finding that coatings reduced weight loss and decay while maintaining nutritional content. Coatings did not significantly affect firmness and color of strawberries, and even improved sensory attributes of the fruit. TOPSIS analysis identified CMC as the most effective coating for preserving strawberries during storage.

NFS JOURNAL (2021)

Article Agronomy

Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization

Graziela Nunes et al.

Summary: The research evaluated the sensorial, physical-chemical, and nutritional characteristics of different strawberry cultivars to identify genotypes with the best characteristics for commercialization and human consumption. Among the cultivars studied, Camarosa and Tudla were found to be the most favorable for human consumption based on their sensorial, physical-chemical, and nutritional characteristics.

ACTA SCIENTIARUM-AGRONOMY (2021)

Article Food Science & Technology

Effect of gum arabic edible coating incorporated with African baobab pulp extract on postharvest quality of cold stored blueberries

Haroon Elrasheid Tahir et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2020)

Article Food Science & Technology

Development of gelatin/chitosan film incorporated with lemon essential oil with antioxidant properties

Aslihan Tugen et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)

Review Agronomy

The peel essential oil composition of bergamot fruit (Citrus bergamia, Risso) of Reggio Calabria (Italy): a review

Giuseppina Gioffre et al.

EMIRATES JOURNAL OF FOOD AND AGRICULTURE (2020)

Article Food Science & Technology

Effects of distribution of sugars and organic acids on the taste of strawberries

Atsushi Ikegaya et al.

FOOD SCIENCE & NUTRITION (2019)

Article Biochemistry & Molecular Biology

Electrostatic spraying of chitosan coating with different deacetylation degree for strawberry preservation

Yongli Jiang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Food Science & Technology

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Rosa Romeo et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

Article Environmental Sciences

Antioxidant activity shown by olive pomace extracts

Alessandra De Bruno et al.

JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES (2018)

Article Biochemistry & Molecular Biology

Quality and postharvest-shelf life of cold-stored strawberry fruit as affected by gum arabic (Acacia senegal) edible coating

Haroon Elrasheid Tahir et al.

JOURNAL OF FOOD BIOCHEMISTRY (2018)

Article Food Science & Technology

Guar gum and ginseng extract coatings maintain the quality of sweet cherry

Feng Dong et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Review Food Science & Technology

Edible and active films and coatings as carriers of natural antioxidants for lipid food

Sophie Ganiari et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Review Agriculture, Multidisciplinary

Promising Health Benefits of the Strawberry: A Focus on Clinical Studies

Sadia Afrin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Biochemistry & Molecular Biology

Novel insights of ethylene role in strawberry cell wall metabolism

Natalia M. Villarreal et al.

PLANT SCIENCE (2016)

Review Biochemistry & Molecular Biology

Strawberry as a health promoter: an evidence based review

Francesca Giampieri et al.

FOOD & FUNCTION (2015)

Review Pharmacology & Pharmacy

Citrus bergamia essential oil: from basic research to clinical application

Michele Navarra et al.

FRONTIERS IN PHARMACOLOGY (2015)

Review Food Science & Technology

Strawberry As a Functional Food: An Evidence-Based Review

Arpita Basu et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)

Review Plant Sciences

What controls fleshy fruit acidity? A review of malate and citrate accumulation in fruit cells

A. Etienne et al.

JOURNAL OF EXPERIMENTAL BOTANY (2013)

Article Agronomy

Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan

Neeta B. Gol et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2013)

Article Agronomy

Effect of chitosan-lemon essential oil coatings on storage-keeping quality of strawberry

A. Perdones et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2012)

Article Agriculture, Multidisciplinary

The effect of postharvest ripening on strawberry bioactive composition and antioxidant potential

Vlassios Goulas et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)

Article Food Science & Technology

Use of Essential Oils in Bioactive Edible Coatings

Laura Sanchez-Gonzalez et al.

FOOD ENGINEERING REVIEWS (2011)

Article Food Science & Technology

Selection of an Edible Starch Coating for Minimally Processed Strawberry

Lorena Costa Garcia et al.

FOOD AND BIOPROCESS TECHNOLOGY (2010)

Article Chemistry, Applied

Effect of Some Essential Oils as Natural Food Preservatives on Commercial Grated Carrots

Flora V. Romeo et al.

JOURNAL OF ESSENTIAL OIL RESEARCH (2010)

Article Food Science & Technology

Changes in strawberry phenolics, anthocyanins, and antioxidant capacity in response to high oxygen treatments

Yonghua Zheng et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Agriculture, Multidisciplinary

Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity

Y Klopotek et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Food Science & Technology

Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit

JF Ayala-Zavala et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)