☆ 3.9 Review

Application of Edible Coating in Extension of Fruit Shelf Life: Review

AGRIENGINEERING (2023)

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 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)

添加到收藏夹

Article Agronomy

Antioxidant pectin/pullulan edible coating incorporated with Vitis vinifera grape seed extract for extending the shelf life of peanuts

Ruchir Priyadarshi et al.

Summary: The bioactive pectin/pullulan binary blend film combined with grape seed extract demonstrated antimicrobial and antioxidant properties, as well as UV blocking and gas barrier capabilities. When applied to peanuts, this edible coating was able to prolong shelf life effectively.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2022)

添加到收藏夹

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)

添加到收藏夹

Article Materials Science, Multidisciplinary

The Effects of a Gum Arabic-Based Edible Coating on Guava Fruit Characteristics during Storage

Sherif Fathy El-Gioushy et al.

Summary: This study aimed to investigate the effects of edible coatings on the properties of guava fruits during storage. The results showed that coating with gum Arabic (10%), either alone or combined with plant extracts, significantly reduced weight loss, decay, and rot ratio, and improved the marketability of the fruits. Among all tested treatments, gum Arabic (10%) + moringa extract (10%) exhibited the highest values for maintaining firmness, total soluble solids, total sugars, and total antioxidant activity.

COATINGS (2022)

添加到收藏夹

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)

添加到收藏夹

Article Chemistry, Applied

Fabrication of bio-based hierarchically structured ethylene scavenger films via electrospraying for fruit preservation

Xin Fan et al.

Summary: One-third of global food production is wasted, with fruits and vegetables being the major contributors. A study found that using bio-based ethylene scavenger films made of paper towel microfibers coated with zein-Artemisia sphaerocephala Krasch gum nanoparticles can effectively extend the shelf life of fruits, reduce browning rate, and increase hardness. These films have the potential to be used in fruit preservation.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Impacts of Gum Arabic and Polyvinylpyrrolidone (PVP) with Salicylic Acid on Peach Fruit (Prunus persica) Shelf Life

Mohamed A. Taher et al.

Summary: This study used an edible coating of gum arabic and polyvinylpyrrolidone mixed with salicylic acid to extend the shelf life of peaches and reduce fruit tissue breakdown. The results showed that the coating significantly inhibited the degrading enzyme activities and reduced browning symptoms in the fruits, indicating that the application of this edible coating could effectively maintain the quality of peaches.

MOLECULES (2022)

添加到收藏夹

Article Agronomy

The effect of layer-by-layer edible coating on the shelf life and transcriptome of 'Kosui' Japanese pear fruit

Natsuki Hira et al.

Summary: Edible coatings, such as chitosan/alginate-based layer-by-layer (LBL) coatings, have been shown to effectively prolong the shelf life of fruits by reducing respiration and ethylene production rates, inhibiting firmness loss, and maintaining peel color. Through RNA-Seq analysis, it was found that LBL coatings downregulated genes related to ethylene production and fruit ripening, while upregulating genes associated with the glycolysis pathway. This suggests that the extended shelf life achieved by LBL coatings may be due to the control of aerobic-anaerobic metabolism balance.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Improving shelf life of calf fillet in refrigerated storage using edible coating based on chitosan/natamycin containing Spirulina platensis and Chlorella vulgaris microalgae

Reza Shafiei et al.

Summary: The study utilized edible coating based on chitosan/natamycin with Spirulina platensis and Chlorella vulgaris microalgae for calf fillet in refrigerated storage. The results showed that coating treatment significantly improved meat quality and reduced the total microbial load.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

添加到收藏夹

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)

添加到收藏夹

Editorial Material Food Science & Technology

The Importance of Edible Films and Coatings for Sustainable Food Development

Carmine Summo et al.

FOODS (2022)

添加到收藏夹

Article Chemistry, Applied

Covalent linkage of bioactive volatiles to a polysaccharide support as a potential approach for preparing active edible coatings and delivery systems for food products

Hadar Arnon-Rips et al.

Summary: The study examined the potential of a covalent linkage approach for developing active edible coatings, which successfully improved fruit quality and storability without sensorial impairment. The covalent linkage also provided modified polysaccharides with self-assembling ability, expanding their applications in food products.

FOOD CHEMISTRY (2021)

添加到收藏夹

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.

FOODS (2021)

添加到收藏夹

Article Food Science & Technology

Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce

Basharat Yousuf et al.

Summary: Incorporating essential oils into edible coatings can have positive effects on reducing microbial load and acting as antioxidants for fresh/fresh-cut fruits and vegetables. However, challenges such as high reactivity and safety concerns still exist in using essential oils in edible coatings.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries

Camilo Gutierrez-Jara et al.

Summary: The study showed that the use of NE + CaCl2 coating can significantly reduce the cracking rate of sweet cherries, improve fruit firmness, but may lead to a certain degree of water loss. Coated cherries also have improved nutritional value, with higher soluble solid content, antioxidant capacity, and total soluble phenolic content.

FOODS (2021)

添加到收藏夹

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)

添加到收藏夹

Article Chemistry, Applied

Comparative performance of bio-based coatings formulated with cellulose, chitin, and chitosan nanomaterials suitable for fruit preservation

Xiuxuan Sun et al.

Summary: By utilizing sustainable nanomaterials (SNMs) derived from wood, sugarcane, and crab shells for fruit coating, the antifungal activity and freshness preservation of fruits can be significantly improved. The blend of wood nanocrystals and chitosan nanofibers demonstrated the best antifungal property, comparable to conventional fungicide performance, while also reducing weight loss and color change of coated strawberries by almost half, indicating effective fruit freshness preservation.

CARBOHYDRATE POLYMERS (2021)

添加到收藏夹

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)

添加到收藏夹

Article Food Science & Technology

Bilayer edible coating with stabilized Lactobacillus plantarum 299v improved the shelf life and safety quality of fresh-cut apple slices

Chun Hong Wong et al.

Summary: The study developed a bilayer probiotic edible coating for fresh-cut apple slices, which showed potential in improving shelf life and safety quality. The coating stabilized L. plantarum 299v, suppressed microbial growth, and reduced weight loss effectively.

FOOD PACKAGING AND SHELF LIFE (2021)

添加到收藏夹

Review Agronomy

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality-A Review

Anna Kocira et al.

Summary: The recent significant increase in the development of edible films and coatings is expected to have a major impact on the quality of fruit and vegetables in the future. This environmentally friendly approach focuses on quality, nutrition, and extended shelf life.

AGRONOMY-BASEL (2021)

添加到收藏夹

Review Food Science & Technology

Combining edible coatings technology and nanoencapsulation for food application: A brief review with an emphasis on nanoliposomes

Johana Lopez-Polo et al.

Summary: Encapsulation technology is widely used in edible coatings to improve the physical and chemical properties of foods and extend shelf life. Nanoliposomes as encapsulation systems can effectively enhance the antioxidant and antimicrobial properties of coatings, helping to reduce food deterioration.

FOOD RESEARCH INTERNATIONAL (2021)

添加到收藏夹

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)

添加到收藏夹

Article Multidisciplinary Sciences

Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables

Seyed Mohammad Davachi et al.

Summary: The study investigates the addition of probiotics to seed mucilage films of quince, flax, and basil, which all display high moisture retention properties. Flax and quince seed mucilage films were found to be more thermally stable and mechanically robust compared to basil mucilage films.

SCIENTIFIC REPORTS (2021)

添加到收藏夹

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)

添加到收藏夹

Article Horticulture

On the Biochemical and Physiological Responses of 'Crimson Seedless' Grapes Coated with an Edible Composite of Pectin, Polyphenylene Alcohol, and Salicylic Acid

A. A. Lo'ay et al.

Summary: By applying exogenous pectin and polyphenol alcohol, along with salicylic acid coating, the degradation of cell wall enzymes in 'Crimson seedless' grapes during shelf life can be significantly reduced. This treatment also improves color hue, firmness, and other quality traits of the grapes, showing potential for enhancing shelf life and preserving fruit quality.

HORTICULTURAE (2021)

添加到收藏夹

Review Food Science & Technology

Nanoemulsion as advanced edible coatings to preserve the quality of fresh-cut fruits and vegetables: a review

S. M. Kamrul Hasan et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

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)

添加到收藏夹

Article Materials Science, Composites

Development of bionanocomposites of pectin and nanoemulsions of carnauba wax and neem oil pectin/carnauba wax/neem oil composites

Priscila de Castro e Silva et al.

POLYMER COMPOSITES (2020)

添加到收藏夹

Article Chemistry, Applied

Antimicrobial active edible coating of alginate and chitosan add ZnO nanoparticles applied in guavas (Psidium guajava L.)

Betty Jarma Arroyo et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

Article Chemistry, Applied

Effect of gelatin and casein additions on starch edible biodegradable films for fruit surface coating

Michelly C. G. Pella et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

Article Food Science & Technology

Citral nanoemulsion incorporated edible coating to extend the shelf life of fresh cut pineapples

Anand Prakash et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

Article Horticulture

Chitosan coatings to control soft mold on fresh blackberries (Rubus glaucus Benth.) during postharvest period

Rosa Vilaplana et al.

SCIENTIA HORTICULTURAE (2020)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Effectiveness of edible coatings to inhibit browning and inactivate foodborne pathogens on fresh-cut apples

Tony Z. Jin et al.

JOURNAL OF FOOD SAFETY (2020)

添加到收藏夹

Article Agronomy

Sodium alginate coatings added with Meyerozyma caribbica: Postharvest biocontrol of Colletotrichum gloeosporioides in avocado (Persea americana Mill. cv. Hass)

Maricarmen Iniguez-Moreno et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2020)

添加到收藏夹

Article Food Science & Technology

Trends and advances in edible biopolymer coating for tropical fruit: A review

Shahidah Md Nor et al.

FOOD RESEARCH INTERNATIONAL (2020)

添加到收藏夹

Article Food Science & Technology

Edible coating with resveratrol loaded electrospun zein nanofibers with enhanced bioaccessibility

M. Maria Leena et al.

FOOD BIOSCIENCE (2020)

添加到收藏夹

Article Food Science & Technology

Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut Hayward Kiwifruits

Roberta Passafiume et al.

FOODS (2020)

添加到收藏夹

Review Plant Sciences

Regulatory network of fruit ripening: current understanding and future challenges

Tong Chen et al.

NEW PHYTOLOGIST (2020)

添加到收藏夹

Article Chemistry, Applied

Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries

Maria Alejandra Moreno et al.

FOOD HYDROCOLLOIDS (2020)

添加到收藏夹

Review Food Science & Technology

Recent advances in improving stability of food emulsion by plant polysaccharides

Ping Shao et al.

FOOD RESEARCH INTERNATIONAL (2020)

添加到收藏夹

Article Chemistry, Applied

Extension of postharvest shelf life of strawberries (Fragaria ananassa) using a coating of chitosan-whey protein isolate conjugate

Abhijeet Bhimrao Muley et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

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)

添加到收藏夹

Article Agronomy

Effect of lotus leaf extract incorporated composite coating on the postharvest quality of fresh goji (Lycium barbarum L.) fruit

Xiao-Jing Fan et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)

添加到收藏夹

Article Horticulture

Application of Aloe vera coating delays ripening and extend the shelf life of papaya fruit

T. K. Mendy et al.

SCIENTIA HORTICULTURAE (2019)

添加到收藏夹

Review Chemistry, Applied

Egg quality and safety with an overview of edible coating application for egg preservation

Abdulhakim Sharaf Eddin et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Engineering, Chemical

Electrospray coating of minimally processed strawberries and evaluation of the shelf-life quality properties

Hulya Cakmak et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

添加到收藏夹

Article Chemistry, Applied

Chitosan nanoparticles enhance the antibacterial activity of the native polymer against bovine mastitis pathogens

Maria Soledad Orellano et al.

CARBOHYDRATE POLYMERS (2019)

添加到收藏夹

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)

添加到收藏夹

Article Food Science & Technology

Development of flexible antimicrobial zein coatings with essential oils for the inhibition of critical pathogens on the surface of whole fruits: Test of coatings on inoculated melons

Derya Boyaci et al.

FOOD PACKAGING AND SHELF LIFE (2019)

添加到收藏夹

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)

添加到收藏夹

Article Agronomy

Influence of bioactive edible coatings loaded with Lactobacillus plantarum on physicochemical properties of fresh strawberries

Diako Khodaei et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)

添加到收藏夹

Article Horticulture

Effect of carnauba wax-based coating containing glycerol monolaurate on the quality maintenance and shelf-life of Indian jujube (Zizyphus mauritiana Lamk.) fruit during storage

Huiyun Chen et al.

SCIENTIA HORTICULTURAE (2019)

添加到收藏夹

Article Engineering, Chemical

Production of edible coatings with twin-nozzle electrospraying equipment and the effects on shelf-life stability of fresh-cut apple slices

Hulya Cakmak et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2018)

添加到收藏夹

Article Chemistry, Applied

Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons

Elena Poverenov et al.

FOOD CHEMISTRY (2018)

添加到收藏夹

Review Biochemistry & Molecular Biology

Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review

Bilal Hassan et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

添加到收藏夹

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)

添加到收藏夹

Article Food Science & Technology

Edible coating with probiotic as a quality factor for minimally processed carrots

Elke Shigematsu et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

添加到收藏夹

Article Chemistry, Multidisciplinary

Anti-Oxidative and Antibacterial Self-Healing Edible Polyelectrolyte Multilayer Film in Fresh-Cut Fruits

Xuefan Liu et al.

JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY (2018)

添加到收藏夹

Article Agronomy

Ethylene regulation of sugar metabolism in climacteric and non-climacteric plums

Macarena Farcuh et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2018)

添加到收藏夹

Article Horticulture

Postharvest gum Arabic and salicylic acid dipping affect quality and biochemical changes of 'Grand Nain' bananas during shelf life

Ahmad A. Alali et al.

SCIENTIA HORTICULTURAE (2018)

添加到收藏夹

Article Horticulture

Development and application of rice starch based edible coating to improve the postharvest storage potential and quality of plum fruit (Prunus salicina)

R. Thakur et al.

SCIENTIA HORTICULTURAE (2018)

添加到收藏夹

Review Food Science & Technology

Improving food products' quality and storability by using Layer by Layer edible coatings

Hadar Arnon-Rips et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

添加到收藏夹

Article Multidisciplinary Sciences

High-resolution spatiotemporal transcriptome mapping of tomato fruit development and ripening

Yoshihito Shinozaki et al.

NATURE COMMUNICATIONS (2018)

添加到收藏夹

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)

添加到收藏夹

Article Food Science & Technology

Effect of active lipid-based coating incorporated with nanoclay and orange peel essential oil on physicochemical properties of Citrus sinensis

Seyedeh Zahra Nasirifar et al.

FOOD SCIENCE & NUTRITION (2018)

添加到收藏夹

Article Food Science & Technology

Nanocomposite coating based on carrageenan and ZnO nanoparticles to maintain the storage quality of mango

Bayu Meindrawan et al.

FOOD PACKAGING AND SHELF LIFE (2018)

添加到收藏夹

Review Food Science & Technology

Alginate-Based Edible Films and Coatings for Food Packaging Applications

Tugce Senturk Parreidt et al.

FOODS (2018)

添加到收藏夹

Article Materials Science, Ceramics

Dip-coating for fibrous materials: mechanism, methods and applications

Xiaoning Tang et al.

JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY (2017)

添加到收藏夹

Article Food Science & Technology

Physicochemical, total phenols and pectin methylesterase changes on quality maintenance on guava fruit (Psidium guajava L.) coated with candeuba wax solid lipid nanoparticles-xanthan gum

Claudia Idalid Garcia-Betanzos et al.

FOOD RESEARCH INTERNATIONAL (2017)

添加到收藏夹

Article Biochemistry & Molecular Biology

Mango kernel starch as a novel edible coating for enhancing shelf-life of tomato (Solanum lycopersicum) fruit

Anjum Nawab et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

添加到收藏夹

Article Biochemistry & Molecular Biology

Effect of starch type on the physico-chemical properties of edible films

Ewelina Basiak et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

添加到收藏夹

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)

添加到收藏夹

Article Horticulture

Effect of candelilla wax edible coatings combined with biocontrol bacteria on strawberry quality during the shelf-life

Ernesto Oregel-Zamudio et al.

SCIENTIA HORTICULTURAE (2017)

添加到收藏夹

Article Horticulture

Effect of chitosan coating on postharvest life and quality of plum during storage at low temperature

Pushpendra Kumar et al.

SCIENTIA HORTICULTURAE (2017)

添加到收藏夹

Article Horticulture

Shellac, gelatin and Persian gum as alternative coating for orange fruit

Fereshteh Khorram et al.

SCIENTIA HORTICULTURAE (2017)

添加到收藏夹

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)

添加到收藏夹

Review Chemistry, Applied

Development of edible films and coatings from alginates and carrageenans

Elham Tavassoli-Kafrani et al.

CARBOHYDRATE POLYMERS (2016)

添加到收藏夹

Review Food Science & Technology

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

Mahendra Rai et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

添加到收藏夹

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)

添加到收藏夹

Article Food Science & Technology

Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa)

Mayra Z. Trevino-Garza et al.

JOURNAL OF FOOD SCIENCE (2015)

添加到收藏夹

Review Materials Science, Multidisciplinary

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

Lluis Palou et al.

COATINGS (2015)

添加到收藏夹

Article Polymer Science

Characterization of Cross-Linking Depth for Thin Polymeric Films Using Atomic Force Microscopy

Qiuquan Guo et al.

JOURNAL OF APPLIED POLYMER SCIENCE (2015)

添加到收藏夹

Article Food Science & Technology

Barrier properties and storage stability of edible coatings prepared with electrospraying

Muhammad Kashif Iqbal Khan et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)

添加到收藏夹

Article Food Science & Technology

Anti-browning and barrier properties of edible coatings prepared with electrospraying

Muhammad Kashif Iqbal Khan et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)

添加到收藏夹

Review Food Science & Technology

Edible coatings as encapsulating matrices for bioactive compounds: a review

Ana Elena Quiros-Sauceda et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

添加到收藏夹

Article Agronomy

Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit

Hadar Arnon et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2014)

添加到收藏夹

Article Agronomy

Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries

Guiyun Yang et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2014)

添加到收藏夹

Article Chemistry, Applied

Antimicrobial and physical properties of edible chitosan films enhanced by lactoperoxidase system

Cisse Mohamed et al.

FOOD HYDROCOLLOIDS (2013)

添加到收藏夹

Article Food Science & Technology

Use of solid lipid nanoparticles (SLNs) in edible coatings to increase guava (Psidium guajava L.) shelf-life

M. L. Zambrano-Zaragoza et al.

FOOD RESEARCH INTERNATIONAL (2013)

添加到收藏夹

Review Engineering, Chemical

Physical and chemical methods used to enhance the structure and mechanical properties of protein films: A review

Mila Wihodo et al.

JOURNAL OF FOOD ENGINEERING (2013)

添加到收藏夹

Article Agronomy

Aloe arborescens and Aloe vera gels as coatings in delaying postharvest ripening in peach and plum fruit

Fabian Guillen et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2013)

添加到收藏夹

Review Food Science & Technology

Atomizing Spray Systems for Application of Edible Coatings

Ricardo D. Andrade et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2012)

添加到收藏夹

Article Chemistry, Applied

Starch-gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers

A. A. Al-Hassan et al.

FOOD HYDROCOLLOIDS (2012)

添加到收藏夹

Article Plant Sciences

Low-temperature-modulated fruit ripening is independent of ethylene in 'Sanuki Gold' kiwifruit

Eric G. Mworia et al.

JOURNAL OF EXPERIMENTAL BOTANY (2012)

添加到收藏夹

Article Engineering, Chemical

Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk)

Reza Ahmadi et al.

JOURNAL OF FOOD ENGINEERING (2012)

添加到收藏夹

Article Food Science & Technology

Effects of modified atmosphere packaging on quality of 'Alphonso' Mangoes

Nidhi Ramayya et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)

添加到收藏夹

Review Food Science & Technology

Edible films and coatings: Structures, active functions and trends in their use

Victor Falguera et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)

添加到收藏夹

Article Food Science & Technology

Mango film coated for fresh-cut mango in modified atmosphere packaging

Rungsinee Sothornvit et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

添加到收藏夹

Article Agronomy

Effect of refrigerated storage on aroma and alcohol dehydrogenase activity in tomato fruit

Fernando Diaz de Leon-Sanchez et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2009)

添加到收藏夹

Article Agriculture, Multidisciplinary

Effect of Plasticizer Type and Amount on Hydroxypropyl Methylcellulose-Beeswax Edible Film Properties and Postharvest Quality of Coated Plums (Cv. Angeleno)

Maria Li. Navarro-Tarazaga et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

添加到收藏夹

Review Engineering, Electrical & Electronic

Electrospraying route to nanotechnology: An overview

A. Jaworek et al.

JOURNAL OF ELECTROSTATICS (2008)

添加到收藏夹

Review Food Science & Technology

Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables

Daniel Lin et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2007)

添加到收藏夹

Review Chemistry, Physical

Review of non-reactive and reactive wetting of liquids on surfaces

Girish Kumar et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2007)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Combined effects of coating, modified atmosphere packaging, and gamma irradiation on quality maintenance of ready-to-use carrots (Daucus carota)

R Lafortune et al.

JOURNAL OF FOOD PROTECTION (2005)

添加到收藏夹

Article Nutrition & Dietetics

The body of evidence to support a protective role for lutein and zeaxanthin in delaying chronic disease. Overview

JA Mares-Perlman et al.

JOURNAL OF NUTRITION (2002)

添加到收藏夹

Article Food Science & Technology

Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples

TH McHugh et al.

JOURNAL OF FOOD SCIENCE (2000)

添加到收藏夹

Article Food Science & Technology

Mechanical and water vapour barrier properties of edible gellan films

L Yang et al.

FOOD RESEARCH INTERNATIONAL (2000)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.