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Chitosan and other edible coatings to extend shelf life, manage postharvest decay, and reduce loss and waste of fresh fruits and vegetables

CURRENT OPINION IN BIOTECHNOLOGY (2022)

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Review Chemistry, Applied

Effective strategies of sustained release and retention enhancement of essential oils in active food packaging films/coatings

Wanli Zhang et al.

Summary: Due to environmental concerns and consumer demand, there is a growing interest in antibacterial active food packaging containing plant essential oils. Effective encapsulation and slow release strategies are crucial for maximizing the antibacterial effects of the oils. Current research is focused on improving sustained release and retention enhancement of essential oils in active food packaging materials.

FOOD CHEMISTRY (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 Materials Science, Multidisciplinary

Antifungal Activity of Squid Pen Chitosan Nanoparticles against Three Fungal Pathogens in Various Citrus Fruits In Vitro and In Vivo

Hoang Ngoc Cuong et al.

Summary: Squid chitosan nanoparticles (SCNs) were prepared as a biofungicide against citrus fungal pathogens. In vitro tests showed that 200 ppm concentration of SCNs completely inhibited the growth of three fungi. In vivo studies demonstrated that 250 ppm SCNs treatment effectively suppressed fruit disease symptoms.

COATINGS (2022)

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Article Food Science & Technology

Peptide-based edible coatings to control postharvest fungal spoilage of mango (Mangifera indica L.) fruit

Fernando H. Ranjith et al.

Summary: This study evaluated the antifungal activity of edible coatings containing bioactive peptides generated from palm kernel cake fermentation. The results showed that incorporating these peptides into chitosan-based coatings effectively inhibited the growth of fungi that infest mangoes, reducing anthracnose and stem-end rot. The chitosan-based coatings also exhibited better peptide release and biodegradability compared to other polysaccharide-based coatings. However, further research is needed to assess the sensory and quality properties of treated mangoes.

FOOD CONTROL (2022)

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Review Biochemistry & Molecular Biology

Chitosan-modified biochar: Preparation, modifications, mechanisms and applications

Nan Gao et al.

Summary: The chitosan-modified biochar composite has attracted increasing attention as a promising impurity adsorption material in the agricultural environment. This composite combines the advantages of biochar and chitosan, exhibiting improved surface functional groups, adsorption sites, stability, and adsorption properties. It has shown potential for decontamination of wastewater and soil from various pollutants including heavy metal ions, drug residues, dyes, phosphates, radionuclides, and perfluorochemicals. Further studies and exploration are needed for the chitosan-biochar composite.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Food Science & Technology

Chitosan molecular weights affect anthracnose incidence and elicitation of defence-related enzymes in avocado (Persea americana) cultivar 'Fuerte'

Nancy Mokgalapa et al.

Summary: This study evaluated the effects of high and low molecular weight chitosan on controlling avocado anthracnose and fruit defense mechanism. The results showed that low molecular weight chitosan had a better effect in reducing anthracnose incidence compared to high molecular weight chitosan and the currently used fungicide Prochloraz (R). This suggests that low molecular weight chitosan may be a safer and more effective alternative for controlling postharvest diseases in avocados.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2022)

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Article Agriculture, Multidisciplinary

Starch-based antifungal edible coatings to control sour rot caused by Geotrichum citri-aurantii and maintain postharvest quality of 'Fino' lemon

Lourdes Soto-Munoz et al.

Summary: The study found that the potato starch coatings with added sodium benzoate significantly reduced sour rot on lemons. The coatings also helped reduce weight loss and improve gas exchange during storage, without negatively impacting the physicochemical quality of the fruit.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

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Review Biochemistry & Molecular Biology

Basic Substances, a Sustainable Tool to Complement and Eventually Replace Synthetic Pesticides in the Management of Pre and Postharvest Diseases: Reviewed Instructions for Users

Gianfranco Romanazzi et al.

Summary: Synthetic pesticides can lead to residues on fresh produce, thus alternative substances such as basic substances are being explored. This review provides updated information about 24 basic substances currently approved in the EU and their potential to replace synthetic pesticides. Basic substances have fungicidal activity and can meet the increasing consumer demand for high-quality fruits and vegetables with reduced pesticide residues.

MOLECULES (2022)

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Article Agronomy

Coating properties, resistance response, molecular mechanisms and anthracnose decay reduction in green skin avocado fruit ('Fuerte') coated with chitosan hydrochloride loaded with functional compounds

Hasten Aloy A. Osondu et al.

Summary: The study revealed that chitosan hydrochloride coating loaded with vanillic acid or caffeic acid can effectively control anthracnose decay in avocados, reduce decay occurrence to a lesser extent, and provide some protection for fruit quality. This coating may achieve these effects by inducing the expression of specific genes, increasing skin epicatechin content, and reducing LOX expression in the fruit. Additionally, the complex of chitosan and phytochemicals may help prevent fungal invasion and reduce fruit damage.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2022)

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Review Polymer Science

Recent Advancements of Polysaccharides to Enhance Quality and Delay Ripening of Fresh Produce: A Review

Wen Xia Ling Felicia et al.

Summary: The freshness of fruits and vegetables is crucial for consumers' purchasing decisions, and fresh-cut products have become a popular solution to meet society's changing demands. The food industry faces the challenge of maintaining the quality of fresh produce, particularly due to enzymatic reactions. Polysaccharide coatings have been proven to effectively preserve the freshness and extend the shelf life of these products. This review explores the various types of polysaccharides and their novel applications as natural food preservatives in the past five years (2018-2022).

POLYMERS (2022)

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Article Food Science & Technology

Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of 'Valencia' Oranges

Maria Victoria Alvarez et al.

Summary: This study formulated novel pectin-based, antifungal, edible coatings with the addition of natural extracts or essential oils. The coatings showed promising results in controlling green mold and preserving postharvest quality of Valencia oranges. Furthermore, the coatings were effective in reducing disease incidence and weight loss in cold-stored oranges.

FOODS (2022)

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Article Food Science & Technology

Sustainable and effective Chitosan-based edible films incorporated with OEO nanoemulsion against apricots' black spot

Shuangfeng Guo et al.

Summary: This study successfully enhanced the resistance of apricots to Alternaria alternata by incorporating oregano essential oil (OEO) nanoemulsion into chitosan films. In in vitro experiments, chitosan film containing 1% OEO significantly improved the antifungal properties of apricots.

FOOD CONTROL (2022)

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Review Food Science & Technology

Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings

A. Marisa Ribeiro et al.

Summary: Edible films and coatings are thin layers used to protect food products and enhance their nutritional value. Research on the incorporation of active compounds in these materials, such as natural extracts, is gaining interest. The focus is on improving shelf life, sensory characteristics, and nutritional content of food products.

FOOD AND BIOPROCESS TECHNOLOGY (2021)

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Review Food Science & Technology

Chitosan and postharvest decay of fresh fruit: Meta-analysis of disease control and antimicrobial and eliciting activities

Razieh Rajestary et al.

Summary: Studies have shown that 1% chitosan significantly reduces postharvest disease incidence and in vitro mycelium growth of fungal pathogens, while increasing activities of plant defense-related enzymes. This systematic review confirms the multiple mechanisms of action of chitosan, making it a model plant protection biopolymer for sustainable control of postharvest decay of fresh fruit.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

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Article Agronomy

Efficacy of an antifungal edible coating for the quality maintenance of Tarocco orange fruit during cold storage

Maria Concetta Strano et al.

Summary: The study found that the novel pectin-based edible coating, especially when added with antagonistic yeast, effectively reduced postharvest rots of Tarocco orange fruits and preserved fruit quality under refrigerated conditions.

CROP PROTECTION (2021)

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Article Biochemistry & Molecular Biology

Preparation, characterization, and application of polysaccharide-based emulsions incorporated with lavender essential oil for skin-friendly cellulosic support

Angela Danila et al.

Summary: This study developed polysaccharide-based emulsions with lavender essential oil for patches on cellulosic support. The analysis showed that the cellulosic supports treated with O/W emulsions are non-irritating, have softness and moisturizing effects, and can be safely used in topical applications for patches obtaining.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Food Science & Technology

Use of an exopolysaccharide-based edible coating and lactic acid bacteria with antifungal activity to preserve the postharvest quality of cherry tomato

Alejandro Alvarez et al.

Summary: This study evaluated the effectiveness of incorporating Lactiplantibacillus plantarum A6 strain into an exopolysaccharide-based coating on the physicochemical and microbiological quality of cherry tomatoes. The results showed that the coating successfully inhibited fungal growth, extended shelf life, and maintained important quality parameters of the fruit.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Materials Science, Multidisciplinary

Antifungal Hydroxypropyl Methylcellulose (HPMC)-Lipid Composite Edible Coatings and Modified Atmosphere Packaging (MAP) to Reduce Postharvest Decay and Improve Storability of 'Mollar De Elche' Pomegranates

Bruno Di Millo et al.

Summary: Pomegranate postharvest quality losses are mainly due to weight loss, chilling injury, and fungal diseases. Novel hydroxypropyl methylcellulose (HPMC) edible coatings and modified atmosphere packaging (MAP) have been shown to effectively reduce fungal decay and preserve fruit freshness, extending storage life.

COATINGS (2021)

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Article Food Science & Technology

Synergistic effect of Aloe gel (Aloe vera L.) and Lemon (Citrus Limon L.) peel extract edible coating on shelf life and quality of banana (Musa spp.)

Kaushik A. Jodhani et al.

Summary: The study found that using aloe gel and lemon peel extract as edible coating treatment can extend the shelf life of bananas, reduce fruit decay and weight loss, and maintain the content of vitamin C in bananas.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

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Article Chemistry, Physical

Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables

Shima Jafarzadeh et al.

Summary: New packaging materials in the food industry have shown great potential in improving quality with the use of metal nanoparticles in biopolymeric packaging and edible coatings. These applications can extend shelf life, reduce discoloration, and delay ripening of fruits and vegetables.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2021)

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Review Microbiology

Nanoencapsulation-Based Edible Coating of Essential Oils as a Novel Green Strategy Against Fungal Spoilage, Mycotoxin Contamination, and Quality Deterioration of Stored Fruits: An Overview

Somenath Das et al.

Summary: The utilization of nanoencapsulation-based edible coating of essential oils is a novel and efficient strategy for extending their applicability and overcoming limitations in practical industrial applications. This approach enhances essential oil efficacy, allows for controlled release, and maintains the characteristics of food ingredients, offering a green alternative against fungal infestation and mycotoxin contamination in fruits.

FRONTIERS IN MICROBIOLOGY (2021)

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Article Plant Sciences

Chitosan Coating Enriched With Ruta graveolens L. Essential Oil Reduces Postharvest Anthracnose of Papaya (Carica papaya L.) and Modulates Defense-Related Gene Expression

Lucia Landi et al.

Summary: The study shows that chitosan and Ruta graveolens essential oil have a certain effect in preventing postharvest anthracnose of papaya, reducing disease incidence and severity. Additionally, the reverse transcription quantitative real-time PCR technology can be used to validate papaya gene expression related to plant defense, providing insight into its molecular mechanism.

FRONTIERS IN PLANT SCIENCE (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 Green & Sustainable Science & Technology

Food Loss and Waste Prevention Strategies from Farm to Fork

Rosalinda Nicastro et al.

Summary: Approximately one-third of food produced globally for human consumption is lost or wasted each year, with a distinction between food loss in low-income countries and food waste in developed countries. Preventing food losses and waste is crucial for balancing food supply and demand, improving food security, reducing environmental impact, and providing economic benefits to the actors in the food supply chain.

SUSTAINABILITY (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 Horticulture

Pre-storage chitosan-thyme oil coating control anthracnose in mango fruit

Sadiq Shah et al.

Summary: The combined application of 1% chitosan plus 400 mu L L-1 thyme oil was found to be more effective in controlling mango anthracnose and extending shelf life compared to thyme oil alone. This treatment significantly reduced decay occurrence, promoted fruit resistance by enhancing phenolic metabolism, and maintained physicochemical properties, demonstrating its efficacy in controlling the disease. Further commercial testing is needed to validate its effectiveness.

SCIENTIA HORTICULTURAE (2021)

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Article Multidisciplinary Sciences

Antifungal features and properties of chitosan/sandalwood oil Pickering emulsion coating stabilized by appropriate cellulose nanofiber dosage for fresh fruit application

Ata Aditya Wardana et al.

Summary: A novel composite edible coating film was developed utilizing chitosan and sandalwood oil, stabilized with cellulose nanofibers as a stabilizer of oil-in-water emulsion. The addition of 0.24% CNFs improved the performance of chitosan coating and synergistically enhanced antifungal activity with sandalwood oil. This emulsion-CNF stabilized coating shows potential applications for active coating for fresh fruit commodities.

SCIENTIFIC REPORTS (2021)

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Article Chemistry, Applied

EFFECTS OF CHITOSAN IN THE CONTROL OF POSTHARVEST ANTHRACNOSE OF SOURSOP (Annona muricata) FRUIT

A. Ramos-Guerrero et al.

REVISTA MEXICANA DE INGENIERIA QUIMICA (2020)

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Article Food Science & Technology

Evaluation of pullulan-based edible active coating methods on Rastali and Chakkarakeli bananas and their shelf-life extension parameters studies

V. S. Ramakrishna Ganduri

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

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Article Food Science & Technology

Quality of cold-stored cucumber as affected by nanostructured coatings of chitosan with cinnamon essential oil and cinnamaldehyde

M. A. Isturiz-Zapata et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Agronomy

Integrative transcriptomics and metabolomics data exploring the effect of chitosan on postharvest grape resistance to Botrytis cinerea

Zibo Zhang et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2020)

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Article Horticulture

Use of carvacrol and thymol in shellac coating to control stem-end rot on 'Ruby Red' grapefruit and maintain fruit quality during simulated storage and marketing

Jiaqi Yan et al.

SCIENTIA HORTICULTURAE (2020)

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Article Ecology

The global burden of pathogens and pests on major food crops

Serge Savary et al.

NATURE ECOLOGY & EVOLUTION (2019)

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Article Materials Science, Multidisciplinary

Antifungal Starch-Gellan Edible Coatings with Thyme Essential Oil for the Postharvest Preservation of Apple and Persimmon

Mayra Sapper et al.

COATINGS (2019)

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Article Food Science & Technology

Antifungal activity of GRAS salts against Lasiodiplodia theobromae in vitro and as ingredients of hydroxypropyl methylcellulose-lipid composite edible coatings to control Diplodia stem-end rot and maintain postharvest quality of citrus fruit

Joao E. R. Guimaraes et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)

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Article Horticulture

Aloe vera gel enriched with garlic essential oil effectively controls anthracnose disease and maintains postharvest quality of banana fruit during storage

Ghulam Khaliq et al.

HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY (2019)

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Review Chemistry, Applied

Recent developments in gum edible coating applications for fruits and vegetables preservation: A review

Haroon Elrasheid Tahir et al.

CARBOHYDRATE POLYMERS (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 Agronomy

Effects of chitosan treatment on avocado postharvest diseases and expression of phenylalanine ammonia-lyase, chitinase and lipoxygenase genes

Chinelo Obianom et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)

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Article Biochemistry & Molecular Biology

Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan

Chuying Chen et al.

BIOMOLECULES (2019)

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Article Chemistry, Applied

Optimization of the formulation of chitosan edible coatings supplemented with carotenoproteins and their use for extending strawberries postharvest life

Sawssen Hajji et al.

FOOD HYDROCOLLOIDS (2018)

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Article Biotechnology & Applied Microbiology

Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges

Samira Kharchoufi et al.

FOOD MICROBIOLOGY (2018)

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Article Food Science & Technology

Control of anthracnose caused by Colletotrichum species in guava, mango and papaya using synergistic combinations of chitosan and Cymbopogon citratus (DC ex Nees) Stapf. essential oil

Priscila Dinah Lima Oliveira et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (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 Microbiology

Chitosan, a Biopolymer With Triple Action on Postharvest Decay of Fruit and Vegetables: Eliciting, Antimicrobial and Film-Forming Properties

Gianfranco Romanazzi et al.

FRONTIERS IN MICROBIOLOGY (2018)

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