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Recent advances in polysaccharide-based edible coatings for preservation of fruits and vegetables: A review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Review Chemistry, Multidisciplinary

Overview of renewable polysaccharide-based composites for biodegradable food packaging applications

Jia Deng et al.

Summary: This study discusses the application of renewable polysaccharides and their composites in biodegradable food packaging, covering different types of renewable polysaccharides and their advantages. The research focuses on synthetic strategies, microstructure, properties, and potential applications, and proposes future research directions.

GREEN CHEMISTRY (2022)

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Review Chemistry, Medicinal

Sodium Alginate as a Pharmaceutical Excipient: Novel Applications of a Well-known Polymer

Barbara Jadach et al.

Summary: Alginates are naturally occurring polymers that possess low toxicity, good biocompatibility and biodegradability. They have been extensively used in the food and pharmaceutical industries. This review summarizes the ionotropic gelation properties of alginates and their applications in drug delivery systems.

JOURNAL OF PHARMACEUTICAL SCIENCES (2022)

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Article Food Science & Technology

Effect of edible coating on physical and chemical properties of potato tubers under different storage conditions

Esam Emragi et al.

Summary: This study investigated the effects of applying edible coatings on freshly harvested potatoes under different storage conditions. Results showed that the coatings had limited effects on quality properties in high humidity storage conditions, reasonable effects on weight loss and firmness in low humidity conditions, and favorable effects on weight loss and sprout inhibition at room temperature. Alginate with essential oil and potato starch with alginate formulation significantly improved sensory properties in all cultivars.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of 'early crisp'

William Oyom et al.

Summary: The study demonstrated that incorporating 0.2-0.4% of cumin essential oil in modified sweet potato starch edible coatings significantly reduced rot lesion on infected pears caused by Alternaria alternata, while delaying changes in fruit color, firmness, and chlorophyll degradation. The antifungal edible coating improved the storage quality of pears and preserved better sensory quality compared to uncoated samples, suggesting a potential preservation method for addressing postharvest losses and agricultural sustainability in the future.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Horticulture

An innovative single step of cross-linked alginate-based edible coating for maintaining postharvest quality and reducing chilling injury in rose apple cv. 'Tabtimchan' (Syzygium samarangenese)

Nhung Thi Cam Duong et al.

Summary: By using a single-step crosslinking method with sodium alginate-based edible coating, the efficacy of inhibiting chilling injury and maintaining postharvest quality of rose apple fruits during cold storage was improved. The mechanical and barrier properties of alginate films were enhanced, leading to decreased water vapor permeability and oxygen permeability. Coatings with a higher calcium chloride solution content showed better results in terms of reducing respiration rate, weight loss, malondialdehyde and hydrogen peroxide contents, lipoxygenase activity, catalase and ascorbate peroxidase activities, as well as total phenolic content and antioxidant activity in rose apple fruits.

SCIENTIA HORTICULTURAE (2022)

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Review Food Science & Technology

Pectin-based films and coatings with plant extracts as natural preservatives: A systematic review

Joseph Robert Nastasi et al.

Summary: Pectin-based packaging containing plant extracts is used as a film or coating to improve food shelf-life. However, the hydrophilic nature of pectin material limits its application in high surface moisture foods. Adding hydrophobic plant extracts, such as essential oils, can improve the hydrophobicity of pectin material while still providing food preserving effects. Commonly added essential oils from herbs and citrus have strong antimicrobial properties. Optimizing extract concentration and selection can further develop targeted food preservation systems.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Review Chemistry, Applied

Chitosan: A review of molecular structure, bioactivities and interactions with the human body and micro-organisms

Shijie (Gabriel) Kou et al.

Summary: This article discusses the various applications of chitosan, including its antimicrobial properties, wound healing promotion, and effects on cancer and the immune system. By introducing the molecular chain configuration model, the mechanisms of interactions between chitosan and bacteria, cancer, and wound healing are explained. The article concludes that chitosan is an important polymer with promising potential in medicine due to its multiple beneficial bioactivities and mechanisms of action.

CARBOHYDRATE POLYMERS (2022)

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Article Chemistry, Applied

Chitosan for food packaging: Recent advances in active and intelligent films

Maria Florez et al.

Summary: The massive use of petroleum-based plastics in food packaging has led to serious environmental issues, prompting the need to develop biodegradable polymer packaging. Chitosan, a natural polysaccharide with non-toxic, antimicrobial, and antifungal properties, is considered a promising material for food packaging. Recent studies have evaluated the potential of active and/or intelligent chitosan-based films in improving food preservation and monitoring. The addition of active compounds has been shown to enhance the mechanical, barrier and functional properties of chitosan films, with potential applications in antimicrobial and antioxidant activities.

FOOD HYDROCOLLOIDS (2022)

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Review Food Science & Technology

Antimicrobial food packaging integrating polysaccharide-based substrates with green antimicrobial agents: A sustainable path

Yuan Zhao et al.

Summary: Food safety remains a concern due to spoilage, waste, and poisoning caused by microorganisms. The demand for functional, eco-friendly, and efficient antimicrobial food packaging is increasing. However, conventional packaging materials have limited antimicrobial effects, are not environmentally friendly, and often lead to drug-resistant microorganisms. Therefore, the development of more effective, sustainable, and safe antimicrobial materials has become a research focus. This review discusses the latest research on combining renewable and biodegradable polysaccharide-based substrates with organic guanidine-based polymers, chlorine dioxide, or natural antimicrobial agents in food packaging, providing theoretical and technical support for the development of new antimicrobial food packaging and extension of food shelf-life.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Food Science & Technology

Effect of hydrothermal and thermal processing on the antioxidative, antinutritional and functional characteristics of Salvia hispanica

Ankita Kataria et al.

Summary: The study found that different thermal and hydrothermal processing of chia seeds significantly affected their quality characteristics, increasing antioxidant activities and functional properties while reducing anti-nutritional factors, making them more suitable for regular consumption.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Article Chemistry, Applied

Recent progress in konjac glucomannan-based active food packaging films and property enhancement strategies

Wanli Zhang et al.

Summary: Konjac glucomannan (KGM), a safe and edible polysaccharide substance, can be converted into active food packaging films. However, the pure KGM-based film lacks mechanical properties and gas barrier properties due to its strong hydrophilicity, so strategies are needed to improve its performance.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Biodegradable sandwich-architectured films derived from pea starch and polylactic acid with enhanced shelf-life for fruit preservation

Xiaoming Zhou et al.

Summary: A sandwich-architectured film was proposed to enhance the adhesion between PS and PLA layers by using an OMPS layer as the interlayer, resulting in highly mechanically enhanced interpenetrating network. The properties of the films were improved due to the synergism effect of sandwich architecture, showing great potential for biodegradable packaging applications.

CARBOHYDRATE POLYMERS (2021)

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Article Chemistry, Applied

Carboxymethyl cellulose/cellulose nanocrystals immobilized silver nanoparticles as an effective coating to improve barrier and antibacterial properties of paper for food packaging applications

Yunqing He et al.

Summary: The new natural formulation of CMC and various contents of CNC immobilized AgNPs showed improved mechanical strength, barrier properties, and antibacterial activities on paper coating. Furthermore, the coated paper extended the shelf-life of strawberries and maintained their quality, indicating great potential for food packaging applications.

CARBOHYDRATE POLYMERS (2021)

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Article Biochemistry & Molecular Biology

Carboxymethyl cellulose coating delays chilling injury development and maintains eating quality of 'Kinnow' mandarin fruits during low temperature storage

Sajid Ali et al.

Summary: The use of CMC coating was found to effectively reduce chilling injury symptoms, disease incidence, fresh weight loss, and chemical contents in 'Kinnow' mandarins during cold storage, while also enhancing enzyme activities, total soluble solids, and antioxidant properties compared to uncoated fruits. Overall, CMC coating showed promise in maintaining quality and reducing postharvest losses in harvested 'Kinnow' mandarin fruits.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Chemistry, Applied

Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components

Sharma Shivangi et al.

Summary: The developed pectin-based films, blended with bioactive compounds, showed improved antioxidative, antimicrobial activities, and better mechanical properties. The eco-friendly nature of the films was demonstrated by water solubility and soil degradation properties, making them a promising natural alternative for extending the shelf life of fruits and vegetables.

FOOD HYDROCOLLOIDS (2021)

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Article Biochemistry & Molecular Biology

Developing multifunctional edible coatings based on alginate for active food packaging

Mohamed S. Abdel Aziz et al.

Summary: By incorporating aloe vera and garlic oil, the design of smart alginate-based coatings improved thermal and mechanical properties, UV-barrier capabilities, reduced water vapor permeability, enhanced antimicrobial properties, and prolonged the shelf-life of food products. The active coatings have the potential to be implemented in the food packaging industry due to their outstanding attributes.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Biochemistry & Molecular Biology

Effect of chia seed mucilage/bacterial cellulose edible coating on bioactive compounds and antioxidant activity of strawberries during cold storage

Seyed Rasoul Mousavi et al.

Summary: The chia seed mucilage - bacterial cellulose nano-fiber edible coating can enhance the bioactive compounds and antioxidant enzyme activity in strawberries, preserving their nutritional value and antioxidant properties.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Biochemistry & Molecular Biology

Fabricating an anti-shrinking κ-carrageenan/sodium carboxymethyl starch film by incorporating carboxylated cellulose nanofibrils for fruit preservation

Cijian Zhang et al.

Summary: The use of C-CNC as a reinforcing and anti-shrinkage agent results in a stronger and dimension-stabilized film with improved mechanical properties and dimensional stability, suitable for packaging strawberries to extend their shelf life. The study has developed a feasible, low-cost, and environmentally friendly fruit coating.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Food Science & Technology

Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf- life of grape cultivar 'Italia': Physicochemical and bioactive properties

Weysser Felipe Candido de Souza et al.

Summary: Table grapes are widely consumed worldwide for their health benefits, but their perishable nature requires postharvest practices to maintain quality and shelf-life. This study optimized edible coatings using a mixture design of alginate, galactomannans, and cashew gum, which effectively reduced weight loss, maintained firmness and color, and increased phenolic compounds and antioxidant potential in 'Italia' grapes. The use of biopolymers as edible coatings shows promise as an alternative preservation method for table grapes.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Chemistry, Applied

Aloe vera gel coating aggravates superficial scald incidence in 'Starking' apples during low-temperature storage

Heng Liu et al.

Summary: The study found that aloe vera gel treatment not only increased apple browning-related indicators, but also affected the antioxidant capacity of apples, leading to an exacerbation of superficial scald.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Prebiotic-alginate edible coating on fresh-cut apple as a new carrier for probiotic lactobacilli and bifidobacteria

Maria Victoria Alvarez et al.

Summary: A new non-dairy probiotic food was developed by adding prebiotics and probiotic cultures to fresh-cut apple, with high viability retention of probiotics after storage and GID. The apple coated with prebiotic-alginate solution showed promise as a carrier for probiotic bacteria, maintaining microbiological, nutritional, and sensory quality.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Chemistry, Applied

Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables

Iolanda Nicolau-Lapena et al.

Summary: Aloe vera gel, a natural hydrocolloid with antioxidant and antimicrobial properties, can be used as an edible coating on fruits and vegetables to extend shelf life. It can reduce respiration and ripening processes of fruits, maintaining weight, firmness, and valuable compounds.

PROGRESS IN ORGANIC COATINGS (2021)

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Article Chemistry, Applied

A green strategy for maintaining intelligent response and improving antioxidant properties of κ-carrageenan-based film via cork bark extractive addition

Cijian Zhang et al.

Summary: A multifunctional intelligent film was developed by casting and drying a mixed solution including Carrageenan, HPMC, Prunus maackii pomace extract as a pH indicator, and cork bark extract as an antibacterial agent. The addition of cork bark extract improved the film's antioxidant, antibacterial, and pH indicating properties, meeting food packaging standards in terms of barrier performance, thermal stability, and UV protection.

FOOD HYDROCOLLOIDS (2021)

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Review Materials Science, Multidisciplinary

Physical, thermal, mechanical, antimicrobial and physicochemical properties of starch based film containing aloe vera: a review

Nuraina Hanim Mohd Nizam et al.

Summary: The growing consumer awareness of environmentally-friendly products has led to the development of starch-based films as excellent alternatives with biodegradable properties. In addition to being environmentally friendly, these films are also researched and developed for their antimicrobial properties, making them a promising option for active packaging systems.

JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T (2021)

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Review Food Science & Technology

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Amalia Carmen Mitelut et al.

Summary: The food industry is currently tackling challenges related to sustainability and health implications of packaging and processing techniques. Consumers' desire for less processed and natural products has led to the development of edible coatings which improve food quality, shelf life, safety, and functionality. Studies on different edible coatings applied on minimally processed fruits and vegetables have shown positive effects on food shelf life and quality.

FOODS (2021)

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Article Agronomy

Elicitation of fruit defense response by active edible coatings embedded with phenylalanine to improve quality and storability of avocado fruit

Lilah Saidi et al.

Summary: The study developed active edible coatings containing phenylalanine which significantly reduced natural decay of avocado fruit, increased resistance to fungal pathogens and cold storage, and improved flavor.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2021)

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Review Food Science & Technology

Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review

Sima Panahirad et al.

Summary: CMC and pectin are two main polysaccharides with great potential in making edible coatings for fruits and vegetables. These coatings are commonly odorless, tasteless, non-toxic, non-allergic, water-soluble, transparent and resistant to oil and fats. They can also serve as carriers for active additives to prevent unwanted reactions and protect horticultural products during storage.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Chemistry, Applied

Conservation of 'Palmer' mango with an edible coating of hydroxypropyl methylcellulose and beeswax

Fagner F. Sousa et al.

Summary: This study found that edible coatings of hydroxypropyl methylcellulose and beeswax in concentrations of 10%, 20%, and 40% can effectively prolong the shelf life of 'Palmer' mangoes, reduce weight loss, and incidence of diseases, while maintaining fruit quality and antioxidant activity. The treatment with 20% beeswax was identified as the most suitable for industrial applications, extending the mangoes shelf life by six days.

FOOD CHEMISTRY (2021)

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Article Biochemistry & Molecular Biology

Curcumin doped functionalized cellulose nanofibers based edible chitosan coating on kiwifruits

Tabli Ghosh et al.

Summary: The study developed an edible coating containing curcumin that promoted the preparation and application of iron-functionalized cellulose nanofiber-reinforced chitosan to maintain the quality of kiwifruits. This edible coating showed good preservation effects on kiwifruits during storage, improving their color and physiological properties.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Biochemistry & Molecular Biology

Antioxidant films and coatings based on starch and phenolics from Spondias purpurea L.

Francisco Alessandro Marinho Rodrigues et al.

Summary: This study aimed to prepare active films and coatings from fruit starch and phenolic stem bark extract, and evaluate their properties. The coatings containing stem bark extract showed better protective effects in preserving mangoes, delaying color changes and reducing fungal attacks. The active films and coatings have a great potential as environmentally friendly packaging materials.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Biochemistry & Molecular Biology

Effect of gum Arabic, xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties

Sajad Mohd Wani et al.

Summary: The study found that edible coatings containing lemon grass essential oil can effectively delay strawberry decay and maintain fruit quality parameters during storage. Among the coatings, carrageenan showed the best performance, reducing weight loss, decay percentage, and maintaining levels of ascorbic acid, antioxidant activity, and firmness.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Food Science & Technology

Development of active edible coating of alginate and aloe vera enriched with frankincense oil for retarding the senescence of green capsicums

Hend E. Salama et al.

Summary: The incorporation of aloe vera and frankincense oil improved the antimicrobial, UV-shielding, and water-barrier properties of alginate films for the preservation of green capsicums. The addition also enhanced thermal stability, mechanical properties, and reduced water vapor permeability. The active films showed excellent inhibition activities against bacteria and fungi, making them potentially useful in food preservation.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Effect of basil leaves extract on modified moth bean starch active film for eggplant surface coating

Raj Kumar et al.

Summary: Active films and coatings were successfully developed using modified moth bean starch and basil leaves extract, with varied contents of the extract improving the functional properties of the films. The active coating, made from a film-forming solution of MMS, BE, and sorbitol, effectively retained moisture loss and quality of eggplant during storage, extending its shelf life up to 16 days. This research proposes a cheaper and useful material for food packaging and coating.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Effects of hydroxyethyl cellulose and sodium alginate edible coating containing asparagus waste extract on postharvest quality of strawberry fruit

Changhong Liu et al.

Summary: The study demonstrated that edible coatings incorporating asparagus waste extract could effectively maintain the quality of strawberry fruits by delaying color change, reducing weight loss, and preserving total phenolic and flavonoid contents. This approach showed promising anti-fungal activity against Penicillium italicum, while also displaying a continuous, smooth and porous structure under microscopic analysis. The application of these coatings may provide an environmentally friendly solution to extend the shelf life of strawberries.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Assessment of a new edible film biodegradable based on starch-nystose to increase quality and the shelf life of blackberries

Gabrielly Terassi Bersaneti et al.

Summary: The study evaluated the effect of an edible prebiotic coating of starch with the addition of nystose on blackberries, showing that the coating effectively delayed pH increase, maintained fruit firmness and anthocyanin content. The fruits coated with the starch-nystose film achieved good acceptance and purchase intention through sensory evaluation, indicating the potential of the biodegradable starch coating with added nystose to preserve quality and prolong the shelf life of fruits.

FOOD BIOSCIENCE (2021)

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Article Food Science & Technology

Use of edible alginate and limonene-liposome coatings for shelf-life improvement of blackberries

Prabesh Joshi et al.

Summary: Blackberries, an important seasonal fruit crop, are negatively impacted by their short shelf-life. This study found that blackberries coated with edible alginate and limonene-liposomes exhibited lower weight loss and CO2 release rate, and inhibited microbial growth under refrigeration. Quality indices such as total soluble solids, pH, total polyphenol content, and total anthocyanin content did not significantly deviate from non-coated blackberries.

FUTURE FOODS (2021)

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Article Biotechnology & Applied Microbiology

Bioactive and pH-sensitive films based on carboxymethyl cellulose and blackberry (Morus nigra L.) anthocyanin-rich extract: A perspective coating material to improve the shelf life of cherry tomato (Solanum lycopersicum L. var. cerasiforme)

William Gustavo Sganzerla et al.

Summary: The study demonstrated that the film packaging based on CMC and blackberry anthocyanin extract had good antioxidant properties and pH sensitivity, making it a potential solution for food preservation. The films had low water solubility and high UV-blocking properties, high content of phenolic compounds and anthocyanins, and showed controlled release of active compounds. The presence of anthocyanins allowed for color changes based on pH, and the films maintained cherry tomato freshness for 15 days while affecting visual acceptance and purchase intention.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2021)

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Article Chemistry, Applied

Cross-linked starch-based edible coating reinforced by starch nanocrystals and its preservation effect on graded Huangguan pears

Limin Dai et al.

FOOD CHEMISTRY (2020)

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Article Horticulture

Enrichment of Aloe vera gel with basil seed mucilage preserve bioactive compounds and postharvest quality of apricot fruits

Fahimea Nourozi et al.

SCIENTIA HORTICULTURAE (2020)

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Review Food Science & Technology

The bioactive compounds and biological functions of Asparagus officinalis L. - A review

Qingbin Guo et al.

JOURNAL OF FUNCTIONAL FOODS (2020)

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Article Biochemistry & Molecular Biology

Improved characterization of nanofibers from bacterial cellulose and its potential application in fresh-cut apples

Xichuan Zhai et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Horticulture

Preservation of mango fruit with guar-based edible coatings enriched with Spirulina platensis and Aloe vera extract during storage at ambient temperature

Fariba Ebrahimi et al.

SCIENTIA HORTICULTURAE (2020)

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Article Horticulture

Prolonging the shelf life of Papaya (Carica papaya L.) using Aloe vera gel at ambient temperature

Aney Parven et al.

SCIENTIA HORTICULTURAE (2020)

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Article Biotechnology & Applied Microbiology

Suppression of N-glycan processing enzymes by deoxynojirimycin in tomato (Solanum lycopersicum) fruit

Darshan Dorairaj et al.

3 BIOTECH (2020)

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Article Food Science & Technology

Combined antioxidant and sensory effects of active chitosan/zein film containing a-tocopherol on Agaricus bisporus

Liming Zhang et al.

FOOD PACKAGING AND SHELF LIFE (2020)

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Article Chemistry, Applied

Preparation and characterization of Konjac glucomannan and pullulan composite films for strawberry preservation

Yansu Yan et al.

CARBOHYDRATE POLYMERS (2020)

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Article Biochemistry & Molecular Biology

Optimized alginate and Aloe vera gel edible coating reinforcedwith nTiO2 for the shelf-life extension of tomatoes

Hend E. Salama et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Review Biochemistry & Molecular Biology

Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review

M. Sneha Nair et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Biochemistry & Molecular Biology

Sodium alginate-based edible coating containing nanoemulsion of Citrus sinensis essential oil eradicates planktonic and sessile cells of food-borne pathogens and increased quality attributes of tomatoes

Shatabdi Das et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Chemistry, Applied

Antiviral activity of alginate-oleic acid based coatings incorporating green tea extract on strawberries and raspberries

Irene Falco et al.

FOOD HYDROCOLLOIDS (2019)

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Article Biochemistry & Molecular Biology

Optimization of konjac glucomannan/carrageenan/nano-SiO2 coatings for extending the shelf-life of Agaricus bisporus

Rongfei Zhang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Review Nutrition & Dietetics

Pharmacological Properties of Morus nigra L. (Black Mulberry) as A Promising Nutraceutical Resource

Sung Ho Lim et al.

NUTRIENTS (2019)

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Article Chemistry, Applied

Effect of Aloe vera gel coating enriched with Fagonia indica plant extract on physicochemical and antioxidant activity of sapodilla fruit during postharvest storage

Ghulam Khaliq et al.

FOOD CHEMISTRY (2019)

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Article Chemistry, Applied

On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries

Irene Falco et al.

FOOD HYDROCOLLOIDS (2019)

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Article Biochemistry & Molecular Biology

Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes

Sucheta et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Biochemistry & Molecular Biology

Development of antibacterial carboxymethyl cellulose/chitosan biguanidine hydrochloride edible films activated with frankincense essential oil

Hend E. Salama et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Agronomy

Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit

Sajid Ali et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)

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Article Horticulture

Aloe vera gel coating delays post-cut surface browning and maintains quality of cold stored lotus (Nelumbo nucifera Gaertn.) root slices

Sajid Ali et al.

SCIENTIA HORTICULTURAE (2019)

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Article Horticulture

Rhubarb extract incorporated into an alginate-based edible coating for peach preservation Chock

Xiao-yu Li et al.

SCIENTIA HORTICULTURAE (2019)

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Article Food Science & Technology

Improved Postharvest Preservation Effects of Pholiota nameko Mushroom by Sodium Alginate-Based Edible Composite Coating

Dan Zhu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

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Article Agronomy

Effect of gallic acid grafted chitosan film packaging on the postharvest quality of white button mushroom (Agaricus bisporus)

Jun Liu et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)

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Article Food Science & Technology

Thyme oil alginate-based edible coatings inhibit growth of pathogenic microorganisms spoiling fresh-cut cantaloupe

Sarengaowa et al.

FOOD BIOSCIENCE (2019)

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Article Materials Science, Multidisciplinary

Broad-spectrum antimicrobial activity of bacterial cellulose silver nanocomposites with sustained release

Shivakalyani Adepu et al.

JOURNAL OF MATERIALS SCIENCE (2018)

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Article Biotechnology & Applied Microbiology

The use of Aloe vera gel coating supplemented with Pichia guilliermondii BCC5389 for enhancement of defense-related gene expression and secondary metabolism in mandarins to prevent postharvest losses from green mold rot

Palakrit Jiwanit et al.

BIOLOGICAL CONTROL (2018)

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Article Chemistry, Applied

Rosin modified cellulose nanofiber as a reinforcing and co-antimicrobial agents in polylactic acid/chitosan composite film for food packaging

Xun Niu et al.

CARBOHYDRATE POLYMERS (2018)

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Article Food Science & Technology

Influence of Linseed Mucilage Incorporated into an Alginate-Base Edible Coating Containing Probiotic Bacteria on Shelf-Life of Fresh-Cut Yacon (Smallanthus sonchifolius)

Fabio J. Rodrigues et al.

FOOD AND BIOPROCESS TECHNOLOGY (2018)

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Article Food Science & Technology

Effects of Antimicrobial Edible Coating of Thymol Nanoemulsion/Quinoa Protein/Chitosan on the Safety, Sensorial Properties, and Quality of Refrigerated Strawberries (Fragaria x ananassa) Under Commercial Storage Environment

Nancy Robledo et al.

FOOD AND BIOPROCESS TECHNOLOGY (2018)

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Article Chemistry, Applied

Chitosan delays ripening and ROS production in guava (Psidium guajava L.) fruit

Willian Batista Silva et al.

FOOD CHEMISTRY (2018)

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Article Chemistry, Applied

Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets

Entsar S. Abdou et al.

FOOD HYDROCOLLOIDS (2018)

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Article Biochemistry & Molecular Biology

Development of antibacterial epsilon-polylysine/chitosan hybrid films and the effect on citrus

Ya-na Li et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

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Article Agronomy

Prolonged preservation of tangerine fruits using chitosan/montmorillonite composite coating

Dan Xu et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2018)

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Article Horticulture

Quality and biochemical changes of navel orange fruits during storage as affected by cinnamaldehyde -chitosan coating

Yang Gao et al.

SCIENTIA HORTICULTURAE (2018)

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Article Food Science & Technology

Active coating from hydroxypropyl methylcellulose-based nanocomposite incorporated with Thai essential oils on mango (cv. Namdokmai Sithong)

Ploy Klangmuang et al.

FOOD BIOSCIENCE (2018)

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Review Food Science & Technology

Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables

Christian Ghidelli et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

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Review Food Science & Technology

Shelf life extension of fresh fruit and vegetables by chitosan treatment

Gianfranco Romanazzi et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

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Article Food Science & Technology

Electrostatic and Conventional Spraying of Alginate-Based Edible Coating with Natural Antimicrobials for Preserving Fresh Strawberry Quality

Greta Peretto et al.

FOOD AND BIOPROCESS TECHNOLOGY (2017)

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Article Chemistry, Applied

Enhancing the antimicrobial activity of D-limonene nanoemulsion with the inclusion of ε-polylysine

Mohamed Reda Zahi et al.

FOOD CHEMISTRY (2017)

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Article Chemistry, Applied

Application of cashew tree gum on the production and stability of spray-dried fish oil

Diego Alvarenga Botrel et al.

FOOD CHEMISTRY (2017)

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Article Food Science & Technology

Combination of nisin and ε-polylysine with chitosan coating inhibits the white blush of fresh-cut carrots

Zunyang Song et al.

FOOD CONTROL (2017)

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Article Biochemistry & Molecular Biology

Effects of carboxymethyl cellulose incorporated with garlic essential oil composite coatings for improving quality of strawberries

Feng Dong et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

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Article Food Science & Technology

Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films

Giovanna Rossi Marquez et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

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Article Food Science & Technology

Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life

C. Mannozzi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

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Article Agronomy

Effect of poly-ε-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit

Shunfeng Li et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2017)

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Article Agronomy

Layer-by-layer edible coatings based on mucilages, pullulan and chitosan and its effect on quality and preservation of fresh-cut pineapple (Ananas comosus)

Mayra Z. Trevino-Garza et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2017)

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Article Food Science & Technology

Evaluating the efficacy of moringa leaf extract, chitosan and carboxymethyl cellulose as edible coatings for enhancing quality and extending postharvest life of avocado (Persea americana Mill.) fruit

Samson Zeray Tesfay et al.

FOOD PACKAGING AND SHELF LIFE (2017)

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Article Chemistry, Physical

The preservation effect of ascorbic acid and calcium chloride modified chitosan coating on fresh-cut apples at room temperature

Xuefan Liu et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2016)

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Article Food Science & Technology

Preservation of Strawberries with an Antifungal Edible Coating Using Peony Extracts in Chitosan

Caterina Pagliarulo et al.

FOOD AND BIOPROCESS TECHNOLOGY (2016)

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Article Food Science & Technology

EFFECT OF CHITOSAN AS AN ANTIFUNGAL AND PRESERVATIVE AGENT ON POSTHARVEST BLUEBERRY

Hengjun Jiang et al.

JOURNAL OF FOOD QUALITY (2016)

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Review Agriculture, Multidisciplinary

Beneficial health characteristics of native and hydrolysed konjac (Amorphophallus konjac) glucomannan

Richard F. Tester et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

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Article Food Science & Technology

Tea polyphenols incorporated into alginate-based edible coating for quality maintenance of Chinese winter jujube under ambient temperature

Lihua Zhang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

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Article Agronomy

Chitosan coating with trans-cinnamaldehyde improves structural integrity and antioxidant metabolism of fresh-cut melon

Roberta Lopes Carvalho et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2016)

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Article Agronomy

Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings

Elena Sanchis et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2016)

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Article Agronomy

Postharvest L-cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit

Sajid Ali et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2016)

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Article Horticulture

Ficus hirta fruits extract incorporated into an alginate-based edible coating for Nanfeng mandarin preservation

Chuying Chen et al.

SCIENTIA HORTICULTURAE (2016)

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Article Food Science & Technology

Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating

Ibrahim Khalifa et al.

FOOD PACKAGING AND SHELF LIFE (2016)

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Article Chemistry, Applied

Physical properties and antibacterial activity of chitosan/acemannan mixed systems

Amada Yeren Escobedo-Lozano et al.

CARBOHYDRATE POLYMERS (2015)

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Article Chemistry, Applied

Novel strategy for the revalorization of olive (Olea europaea) residues based on the extraction of bioactive peptides

C. Esteve et al.

FOOD CHEMISTRY (2015)

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Article Horticulture

Raspberry fresh fruit quality as affected by pectin- and alginate-based edible coatings enriched with essential oils

Adriana C. Guerreiro et al.

SCIENTIA HORTICULTURAE (2015)

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Article Chemistry, Applied

Characterisation of mucilages extracted from seven Italian cultivars of flax

Thammarat Kaewmanee et al.

FOOD CHEMISTRY (2014)

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Review Chemistry, Applied

Formulation challenges in encapsulation and delivery of citral for improved food quality

Masrat Maswal et al.

FOOD HYDROCOLLOIDS (2014)

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Article Food Science & Technology

Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

Rosario Maribel Robles-Sanchez et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

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Article Biotechnology & Applied Microbiology

Nanocapsular Dispersion of Thymol for Enhanced Dispersibility and Increased Antimicrobial Effectiveness against Escherichia coli O157:H7 and Listeria monocytogenes in Model Food Systems

Bhavini Shah et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)

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Article Horticulture

Postharvest quality and physiological responses of clove bud extract dip on 'Newhall' navel orange

Rong Zeng et al.

SCIENTIA HORTICULTURAE (2012)

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Review Food Science & Technology

Metallic-based micro and nanocomposites in food contact materials and active food packaging

Amparo Llorens et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)

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Article Chemistry, Multidisciplinary

In situ assembly of well-dispersed Ag nanoparticles (AgNPs) on electrospun carbon nanofibers (CNFs) for catalytic reduction of 4-nitrophenol

Peng Zhang et al.

NANOSCALE (2011)

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Review Chemistry, Medicinal

Seaweed Polysaccharides and Derived Oligosaccharides Stimulate Defense Responses and Protection Against Pathogens in Plants

Jeannette Vera et al.

MARINE DRUGS (2011)

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Article Agronomy

Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes

Laura Sanchez-Gonzalez et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2011)

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Article Food Science & Technology

Chemical profile, antifungal, antiaflatoxigenic and antioxidant activity of Citrus maxima Burm. and Citrus sinensis (L.) Osbeck essential oils and their cyclic monoterpene, DL-limonene

Priyanka Singh et al.

FOOD AND CHEMICAL TOXICOLOGY (2010)

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Review Food Science & Technology

Nisin biotechnological production and application: a review

Luciana Juncioni de Arauz et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)

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Article Food Science & Technology

Physical and antibacterial properties of alginate-based edible film incorporated with garlic oil

Y Pranoto et al.

FOOD RESEARCH INTERNATIONAL (2005)

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Review Biotechnology & Applied Microbiology

Biotechnological production and applications of pullulan

TD Leathers

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2003)

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