4.7 Article

Preparation of chitosan/Enoki mushroom foot polysaccharide composite cling film and its application in blueberry preservation

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Antibacterial and antioxidative biogenic films for room-temperature strawberry preservation

Liangyu Chang et al.

Summary: A biogenic ternary tannic acid/chitosan-citric acid (TA/CS-CA) preservation film was developed for room-temperature strawberry preservation, exhibiting excellent antibacterial and oxidation resistance properties. The film-coated strawberries showed significantly increased edible rate and freshness lifetime compared to uncoated strawberries, making it a promising high-performance preservation material.

FOOD CHEMISTRY (2023)

Review Food Science & Technology

Advances in the application of chitosan as a sustainable bioactive material in food preservation

Dawei Yu et al.

Summary: This review comprehensively summarizes the antimicrobial mechanisms of chitosan and its compounded ingredients, as well as their impacts on food preservation. Strategies for enhancing the active function of the film-forming system and film fabrication processes are introduced. The future development of chitosan-based bioactive film is also proposed.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Review Engineering, Chemical

Immunological regulation, effects, extraction mechanisms, healthy utilization, and bioactivity of edible fungi: A comprehensive review

Xiaoyi Liu et al.

Summary: The immune system is the body's first line of defense against diseases, and edible fungi, as a special type of food with immune function, can modulate the immune system through multiple pathways and targets, showing great potential for applications.

JOURNAL OF FOOD PROCESS ENGINEERING (2022)

Article Materials Science, Multidisciplinary

A Film of Chitosan Blended with Ginseng Residue Polysaccharides as an Antioxidant Packaging for Prolonging the Shelf Life of Fresh-Cut Melon

Jing Sun et al.

Summary: Ginseng residue polysaccharides (GRP) were blended with chitosan to form antioxidant composite films with superior properties compared to neat chitosan film. These films exhibited higher density, opacity, moisture, and lower water vapor permeability, tensile strength, and elongation ratio. The stability of the films did not differ significantly, and their surfaces were smooth and dense. Using a chitosan film containing 0.5% GRP for fruit preservation resulted in delayed deterioration compared to other groups, suggesting a possible antioxidant mechanism.

COATINGS (2022)

Article Food Science & Technology

Effect of chitosan coating incorporated with Torreya grandis essential oil on the quality and physiological attributes of loquat fruit

He Wang et al.

Summary: The combination of chitosan and Torreya grandis essential oil treatment can improve the quality and extend the storage life of loquat fruit. Among the tested treatments, 1.0% chitosan + 1.0% TEO was the most effective in preserving the quality attributes of the fruit and delaying postharvest changes.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

Article Food Science & Technology

Functional Properties and Preservative Effect of P-Hydroxybenzoic Acid Grafted Chitosan Films on Fresh-Cut Jackfruit

Zhiguo Jiang et al.

Summary: In this study, p-hydroxybenzoic acid-grafted chitosan (PA-g-CS) conjugates with different grafting degrees were synthesized and developed into films. The PA-g-CS films showed comprehensive performance improvements compared to the chitosan films and exerted a beneficial effect on the quality of fresh-cut jackfruit.

FOODS (2022)

Review Biochemistry & Molecular Biology

Design and Practical Considerations for Active Polymeric Films in Food Packaging

Wing-Fu Lai et al.

Summary: This article reviews the principles of designing polymeric active packaging films, discusses factors to be considered during materials selection and film generation, and explores practical considerations for the use of these films in active food packaging.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2022)

Article Polymer Science

Chitosan Biguanidine/PVP Antibacterial Coatings for Perishable Fruits

Xiangyu Jiao et al.

Summary: This study reports a composite film based on chitosan biguanidine hydrochloride and poly (N-vinyl-2-pyrrolidone) that shows excellent antibacterial properties and flexibility, which can be used for fresh produce preservation.

POLYMERS (2022)

Article Food Science & Technology

Preparation of chitosan/ fennel seed essential oil/ starch sodium octenyl succinate composite films for apple fruit preservation

Haitao Long et al.

Summary: This study prepared composite films containing fennel seed essential oil and investigated their application for fruit preservation. The results showed that the films with FEO exhibited strong antifungal activity and performed well in preserving apple fruits.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Food Science & Technology

Carnauba wax-based composite films and coatings: recent advancement in prolonging postharvest shelf-life of fruits and vegetables

L. Susmita Devi et al.

Summary: This review provides comprehensive information on the extraction, composition, functional properties, and applications of carnauba wax in fruit and vegetable packaging and preservation. Carnauba wax coatings effectively extend the shelf life of fruits and vegetables by reducing water loss and respiration rate. Additionally, incorporating carnauba wax into biopolymer-based composite films improves moisture, gas, and light barrier properties.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Review Chemistry, Applied

Essential oils as additives in active food packaging

Shubham Sharma et al.

Summary: Food packaging acts as a passive barrier protecting food from environmental factors and extending shelf-life. Active packaging allows interaction between food and the environment, leading to longer shelf-life. Incorporating essential oils in active packaging helps maintain food quality and microbial control.

FOOD CHEMISTRY (2021)

Review Biochemistry & Molecular Biology

Advances in the extraction, purification, structural-property relationships and bioactive molecular mechanism of Flammulina velutipes polysaccharides: A review

Yongxia Wang et al.

Summary: This paper reviews the extraction, purification, structural characteristics, and bioactivities of Flammulina velutipes polysaccharides (FVPs), as well as discusses the structural-property relationships. The possible mechanisms of bioactivities were summarized based on in vitro and in vivo experiments, along with the current application status and future research directions of FVPs. The research aims to provide a reference for the further development of FVPs.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Chemistry, Physical

Functional properties of chitosan films with conjugated or incorporated salicylic acid

Fei Hu et al.

Summary: The study demonstrates that salicylic acid grafting and salicylic acid incorporation have significant effects on the properties of chitosan film, with salicylic acid grafted films showing better functional properties. Compared with salicylic acid incorporation, salicylic acid grafting is a more efficient way to improve the properties of chitosan film.

JOURNAL OF MOLECULAR STRUCTURE (2021)

Article Chemistry, Applied

Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities

Ajay Mittal et al.

Summary: The study investigated the effects of CS/CS-EGCG composite films on mechanical, barrier, and optical properties under different ratios and glycerol levels. The results showed that composite films had higher resistance, with the best performance found in films with a 8:2 CS/CS-EGCG ratio and glycerol.

FOOD HYDROCOLLOIDS (2021)

Review Polymer Science

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Elsa Diaz-Montes et al.

Summary: The current challenges in the food industry include the natural ripening process and short shelf-life of fresh products. Chitosan is a common material in biodegradable packaging and shows promise in food preservation.

POLYMERS (2021)

Article Biochemistry & Molecular Biology

Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe

Rokayya Sami et al.

Summary: The research showed that the combination of chitosan and nano-silicon dioxide with nisin as an antimicrobial agent coating was effective in reducing postharvest attributes of fresh-cut cantaloupes while maintaining sensory quality. Chitosan coating treatment significantly improved microbiological quality and extended the shelf life of cantaloupes.

MEMBRANES (2021)

Article Chemistry, Applied

Physicochemical and antimicrobial properties of chitosan composite films incorporated with glycerol monolaurate and nano-TiO2

Xia Chang et al.

Summary: Antimicrobial composite films based on chitosan, GML, and nano-TiO2 showed excellent properties such as superior barrier performance and antimicrobial activity.

FOOD HYDROCOLLOIDS (2021)

Article Multidisciplinary Sciences

The combined effect of coating treatments to nisin, nano-silica, and chitosan on oxidation processes of stored button mushrooms at 4 degrees C

Rokayya Sami et al.

Summary: The study showed that treating mushrooms with chitosan and nano-silica increased antioxidant enzyme activity and total phenolic content, while reducing malondialdehyde content. Additionally, adding nisin as an antimicrobial agent was effective in reducing reactive oxygen species in mushrooms. These treatments enhanced catalase activity and decreased respiration rate, providing a longer storage life with acceptable quality in mushrooms.

SCIENTIFIC REPORTS (2021)

Article Materials Science, Multidisciplinary

Effect of Chitosan/Nano-TiO2 Composite Coating on the Postharvest Quality of Blueberry Fruit

Yage Xing et al.

Summary: This study evaluated the impact of chitosan/nano-TiO2 composite coating on blueberry fruit quality, showing that it effectively slowed down the decrease in firmness, VC, and TA, and delayed changes in total polyphenols, anthocyanins, and flavonoid contents.

COATINGS (2021)

Article Biochemistry & Molecular Biology

Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage

Hongying Du et al.

Summary: The biofilm composition of fish myofibrillar protein and chitosan solution with rosemary extract showed improved freshness monitoring of fish fillets. The addition of rosemary extract enhanced the properties of the films, but excessive content may lead to negative effects. The developed composite films have potential applications in the food packaging industry and food cold chain transportation.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Biochemistry & Molecular Biology

Preparation and characterization of chitosan-based edible active films incorporated with Sargassum pallidum polysaccharides by ultrasound treatment

Dan Yuan et al.

Summary: The study demonstrated that CH/SPPs-US films prepared via ultrasonication showed improved transparency, mechanical properties, and antioxidant activity. These films effectively extended the shelf life of strawberries and could be developed as a novel edible packaging film.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Food Science & Technology

Recent advances in gelatine and chitosan complex material for practical food preservation application

Hongxia Wang et al.

Summary: Both gelatine and chitosan are safe, edible biopolymers that can form a complex with excellent properties such as antibacterial and antioxidant effects, making them effective for preserving food. This article reviews recent advances in factors affecting the complex forming process and practical food preservation application of gelatine-chitosan complex, highlighting their value in food technology as an alternative preservation method.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 2: Quality attributes

Samet Ozturk et al.

Summary: The study demonstrated that cellulose nanofiber-based coatings are effective in protecting the quality of whole cantaloupes, reducing firmness reduction and color change at room temperature. Furthermore, the addition of chitosan can enhance the protection effects of the coatings, especially for fresh-cut cantaloupes under cold storage conditions.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Materials Science, Multidisciplinary

Effect of Chitosan-Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

Nishant Kumar et al.

Summary: The study found that the chitosan-pullulan composite edible coating with added pomegranate peel extract significantly extended the shelf life of mango fruits, reducing physiological weight loss, maintaining fruit quality, and enhancing antioxidant activity.

COATINGS (2021)

Review Materials Science, Multidisciplinary

The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables

Annachiara Pirozzi et al.

Summary: The review discusses the use of edible coatings to extend the shelf life of perishable foods, with a focus on the use of reinforcing agents in film-forming solutions. It also summarizes the various forms of nanocellulose used in edible coatings and their impact on structural properties and functionality. Additionally, the review describes the deposition techniques of composite coatings and their contribution to enhancing coating properties and extending the shelf life of fruits and vegetables.

COATINGS (2021)

Article Food Science & Technology

Biodegradable and antimicrobial CSC films containing cinnamon essential oil for preservation applications

Xin He et al.

Summary: The degradable antibacterial film prepared using chitosan and a mixture containing antibacterial cinnamon essential oil showed promising properties in terms of preservation, mechanical strength, and antimicrobial activity. The addition of 0.5% of the mixture led to the best preservation and mechanical properties, while also exhibiting high inhibition rates against E. coli and S. aureus.

FOOD PACKAGING AND SHELF LIFE (2021)

Review Green & Sustainable Science & Technology

Essential Oils and Their Application on Active Packaging Systems: A Review

Maria Carpena et al.

Summary: The food industry is evolving by incorporating essential oils (EOs) as natural additives into biodegradable materials to develop active packaging systems with improved preservation properties, reducing food waste and enhancing packaging waste management. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry.

RESOURCES-BASEL (2021)

Article Horticulture

Chitosan-aloe vera gel coating delays postharvest decay of mango fruit

Sadiq Shah et al.

HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY (2020)

Article Chemistry, Applied

Ethyl vanillin incorporated chitosan/poly(vinyl alcohol) active films for food packaging applications

Shivayogi S. Narasagoudr et al.

CARBOHYDRATE POLYMERS (2020)

Article Biochemistry & Molecular Biology

The preservation performance of chitosan coating with different molecular weight on strawberry using electrostatic spraying technique

Yongli Jiang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Materials Science, Multidisciplinary

Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage

Miriam del Carmen Martinez-Gonzalez et al.

COATINGS (2020)

Article Biochemistry & Molecular Biology

Preparation and characterization of chitosan films with three kinds of molecular weight for food packaging

Yuntao Liu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Food Science & Technology

STUDY ON THE INFLUENCE OF MODIFIED CHITOSAN ON THE PRESERVATION OF TIGER PRAWN PENAEUS MONODON

Rajesh Rajendran et al.

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES (2020)

Review Chemistry, Applied

Essential oils: A promising eco-friendly food preservative

Hanen Falleh et al.

FOOD CHEMISTRY (2020)

Article Biochemistry & Molecular Biology

Effect of syringic acid incorporation on the physical, mechanical, structural and antibacterial properties of chitosan film for quail eggs preservation

Ke Yang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Biochemistry & Molecular Biology

Physico-mechanical and structural properties of eggshell membrane gelatin- chitosan blend edible films

Reza Mohammadi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Green & Sustainable Science & Technology

Rethinking packaging production and consumption vis-a-vis circular economy: A case study of compostable cassava starch-based material

Fabricio Casarejos et al.

JOURNAL OF CLEANER PRODUCTION (2018)

Review Food Science & Technology

Active and intelligent packaging: The indication of quality and safety

Theeranun Janjarasskul et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

Article Thermodynamics

Moisture desorption and thermal properties of polysaccharide from pulsed light irradiated Flammulina velutipes

Shu-Yao Tsai et al.

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2017)

Article Food Science & Technology

Using soy protein SiOx nanocomposite film coating to extend the shelf life of apple fruit

Rui Liu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Article Horticulture

Strawberry Shelf Life, Composition, and Enzymes Activity in Response to Edible Chitosan Coatings

Mohamed E. I. Badawy et al.

INTERNATIONAL JOURNAL OF FRUIT SCIENCE (2017)

Article Chemistry, Applied

The effect of solvent composition on grafting gallic acid onto chitosan via carbodiimide

Ping Guo et al.

CARBOHYDRATE POLYMERS (2016)

Review Chemistry, Applied

A review on chitosan-based adsorptive membranes

Ehsan Salehi et al.

CARBOHYDRATE POLYMERS (2016)

Article Agronomy

Effect of chitosan-Aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruit

Jorge M. Vieira et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2016)

Article Food Science & Technology

The Effect of Chitosan Coating on the Quality and Nutraceutical Traits of Sweet Cherry During Postharvest Life

Milena Petriccione et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Article Chemistry, Medicinal

Does the Use of Chitosan Contribute to Oxalate Kidney Stone Formation?

Moacir Fernandes Queiroz et al.

MARINE DRUGS (2015)

Article Food Science & Technology

Preparation and Characterization of Antimicrobial Films Based on Chitosan for Active Food Packaging Applications

M. A. Lago et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

Article Biotechnology & Applied Microbiology

Hypolipidemic and Antioxidant Activity of Enoki Mushrooms (Flammulina velutipes)

Ming-Yei Yeh et al.

BIOMED RESEARCH INTERNATIONAL (2014)

Article Biotechnology & Applied Microbiology

Effect of Chitosan Coating and Oil Fumigation on the Microbiological and Quality Safety of Fresh-Cut Pear

Qinglian Xu et al.

JOURNAL OF FOOD SAFETY (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 Engineering, Biomedical

Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications

Duygu Altiok et al.

JOURNAL OF MATERIALS SCIENCE-MATERIALS IN MEDICINE (2010)

Review Food Science & Technology

Active food packaging technologies

M Ozdemir et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)