4.7 Review

Impact of edible coatings on quality of fruits: A review

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Development of low-cost edible coatings based on polysaccharides with active lactic acid bacteria for the protection of fresh produce modeled using fresh cut apples

Joni Kusnadi et al.

Summary: In resource-limited settings, using edible coatings to protect fresh produce can reduce loss and is a simple and feasible method.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2023)

Review Biochemistry & Molecular Biology

Chitosan nanoemulsion: Gleam into the futuristic approach for preserving the quality of muscle foods

Sahil Chaudhary et al.

Summary: The global trend of consuming healthy meat without synthetic additives has led to the development of chitosan-based nanoemulsions, which are considered as a natural alternative for meat preservation. These nanoemulsions possess beneficial properties and can enhance the quality and safety of meat products.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

Article Materials Science, Paper & Wood

Coating of Fruit with an Edible Soybean Protein Isolate Film Doped with Hydroxypropyl Methyl Cellulose for Improved Preservation

Tinghao Zhang et al.

Summary: This study developed an environmentally friendly coating for fruits using soybean protein isolate and hydroxypropyl methyl cellulose dissolved in a plasticizer solution. The coated grapes and cherry tomatoes showed better freshness compared to the bare ones, with increased tensile strength and decreased elongation at break.

BIORESOURCES (2022)

Article Microbiology

Influence of Marine Yeast Debaryomyces hansenii on Antifungal and Physicochemical Properties of Chitosan-Based Films

Cesar A. Garcia-Bramasco et al.

Summary: The addition of antagonistic yeast in chitosan films has shown strong antifungal activity against Penicillium italicum, inhibiting fungal growth and sporulation. The viability of yeast cells in chitosan matrix was maintained for 9 days at concentrations of 0.5% and 1.0%, but was strongly affected at 1.5%. Furthermore, the addition of yeast cells impacted color values but not luminosity and opacity in the films.

JOURNAL OF FUNGI (2022)

Review Food Science & Technology

Edible Films and Coatings as Food-Quality Preservers: An Overview

Elsa Diaz-Montes et al.

Summary: Food preservation technologies are evolving to meet the demands of extending shelf-life, while also focusing on environmental friendliness, health benefits, and nutritional properties. Edible films and coatings offer a promising alternative for preserving perishable foods with biodegradable and eco-friendly features.
Article Horticulture

Effect of edible coatings developed from chitosan incorporated with tea seed oil on Japanese pear

Van Thi Tran et al.

Summary: Coatings prepared with tea seed oil (TSO) and chitosan (CH) showed improved antifungal ability and enhanced total soluble solid content of pears during storage, demonstrating a potential for fruit preservation and quality maintenance.

SCIENTIA HORTICULTURAE (2021)

Article Materials Science, Multidisciplinary

Application of Vegetal Oils in Developing Bioactive Paper-Based Materials for Food Packaging

Anamaria Irimia et al.

Summary: A new method is presented in this study to obtain bioactive paper-based materials suitable for food packaging applications by combining eco-friendly activation processes and bioactive plant oils for modification of kraft paper. The modified kraft paper shows different antibacterial and antioxidant properties due to interactions with the functional groups of plant oils. The newly developed bioactive paper could be used as an effective packaging material to preserve food quality and extend shelf life.

COATINGS (2021)

Article Food Science & Technology

Buckwheat proteins and peptides: Biological functions and food applications

Fan Zhu

Summary: Buckwheat is rich in proteins and peptides with diverse biological activities, making it a potential source for developing functional food products. Research has shown that buckwheat proteins and peptides play important roles in disease prevention and boosting immunity.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Materials Science, Multidisciplinary

The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage

Sabina Galus et al.

Summary: The study found that the use of whey protein isolate coatings can effectively preserve the color and firmness of fresh-cut pears, with the highest efficiency demonstrated when no essential oils are added.

COATINGS (2021)

Review Food Science & Technology

Edible coating and films as promising packaging: a mini review

Saeed Paidari et al.

Summary: Wastes can be used to produce bio-based packaging materials, reducing costs and improving food quality; Chemical substances not directly suitable for food can be used in food packaging; Various agricultural and food wastes should be considered for potential applications in the packaging industry.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (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 Biochemistry & Molecular Biology

Coating with chitosan-based edible films for mechanical/biological protection of strawberries

Adriana Pavinatto et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Review Food Science & Technology

Recent advances in protein derived bionanocomposites for food packaging applications

Muhammad Zubair et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Article Horticulture

Effect of gelatin-based coating containing frog skin oil on the quality of persimmon and its characteristics

Passakorn Kingwascharapong et al.

SCIENTIA HORTICULTURAE (2020)

Article Materials Science, Multidisciplinary

Effect of Nano-Edible Coating Based on Beeswax Solid Lipid Nanoparticles on Strawberry's Preservation

Maria L. Zambrano-Zaragoza et al.

COATINGS (2020)

Review Chemistry, Applied

Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review

Salah A. A. Mohamed et al.

CARBOHYDRATE POLYMERS (2020)

Review Biochemistry & Molecular Biology

Chitosan nanoemulsions as advanced edible coatings for fruits and vegetables: Composition, fabrication and developments in last decade

Sahil Chaudhary et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Review Materials Science, Multidisciplinary

Novel Materials in the Preparation of Edible Films and Coatings-A Review

Sabina Galus et al.

COATINGS (2020)

Review Food Science & Technology

Recent advances in improving stability of food emulsion by plant polysaccharides

Ping Shao et al.

FOOD RESEARCH INTERNATIONAL (2020)

Review Food Science & Technology

Application of edible coating with essential oil in food preservation

Jian Ju et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Article Food Science & Technology

A starch edible surface coating delays banana fruit ripening

Rahul Thakur et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Physical-Mechanical and Antifungal Properties of Pectin Nanocomposites / Neem Oil Nanoemulsion for Seed Coating

Priscila de Castro e Silva et al.

FOOD BIOPHYSICS (2019)

Article Food Science & Technology

Novel functional blueberries: Fructo-oligosaccharides and probiotic lactobacilli incorporated into alginate edible coatings

Maria Florencia Bambace et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Food Science & Technology

Wettability of starch-gellan coatings on fruits, as affected by the incorporation of essential oil and/or surfactants

Mayra Sapper et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

Mohamed Aitboulahsen et al.

JOURNAL OF FOOD QUALITY (2018)

Review Biochemistry & Molecular Biology

The Multifunctional Role of Chitosan in Horticultural Crops; A Review

Rahat Sharif et al.

MOLECULES (2018)

Article Food Science & Technology

Preparation and characterization of edible chicken skin gelatin film incorporated with rice flour

P. Y. Soo et al.

FOOD PACKAGING AND SHELF LIFE (2018)

Article Food Science & Technology

Plant-based edible coatings for managing postharvest quality of fresh horticultural produce: A review

Khayelihle Ncama et al.

FOOD PACKAGING AND SHELF LIFE (2018)

Article Food Science & Technology

Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach

Cristian Torres-Leon et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Proceedings Paper Agronomy

Controlling enzymatic browning of fresh-cut eggplant by application of an edible coating and modified atmosphere packaging

C. Ghidelli et al.

II INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE: CONVENIENCE FOOD FOR A TASTEFUL LIFE (2018)

Article Agriculture, Multidisciplinary

Edible coating composed of chitosan and Salvia fruticosa Mill. extract for the control of grey mould of table grapes

Loukas Kanetis et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

Article Food Science & Technology

Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations

Rudri K. Dave et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

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)

Review Food Science & Technology

Recent Advances on Edible Films Based on Fruits and Vegetables-A Review

Caio G. Otoni et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

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)

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)

Review Food Science & Technology

Crosslinking in polysaccharide and protein films and coatings for food contact - A review

Henriette M. C. Azeredo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Biochemistry & Molecular Biology

Covalently Cross-Linked Arabinoxylans Films for Debaryomyces hansenii Entrapment

Ramses Gonzalez-Estrada et al.

MOLECULES (2015)

Review Materials Science, Multidisciplinary

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

Lluis Palou et al.

COATINGS (2015)

Review Food Science & Technology

Natural products as antimicrobial agents

Rabin Gyawali et al.

FOOD CONTROL (2014)

Article Agricultural Engineering

Biocomposites from wheat proteins and fibers: Structure/mechanical properties relationships

Beatriz Montano-Leyva et al.

INDUSTRIAL CROPS AND PRODUCTS (2013)

Article Food Science & Technology

Quinoa protein-chitosan-sunflower oil edible film: Mechanical, barrier and structural properties

Carolina Valenzuela et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Agriculture, Multidisciplinary

Postharvest technology for developing countries: challenges and opportunities in research, outreach and advocacy

Lisa Kitinoja et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)

Review Food Science & Technology

Antimicrobial herb and spice compounds in food

M. M. Tajkarimi et al.

FOOD CONTROL (2010)

Article Chemistry, Applied

Influence of electric fields on the structure of chitosan edible coatings

B. W. S. Souza et al.

FOOD HYDROCOLLOIDS (2010)

Article Chemistry, Applied

Characterization of chitosan-oleic acid composite films

Maria Vargas et al.

FOOD HYDROCOLLOIDS (2009)

Article Chemistry, Applied

Hydrocolloids as emulsifiers and emulsion stabilizers

Eric Dickinson

FOOD HYDROCOLLOIDS (2009)

Article Food Science & Technology

Effects of an edible coating and cold storage on shelf-life and quality of cherries

O Yaman et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2002)

Article Agriculture, Multidisciplinary

Physicochemical properties and application of pullulan edible films and coatings in fruit preservation

T Diab et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)