Food Bioengineering,
Journal Year:
2023,
Volume and Issue:
2(4), P. 328 - 338
Published: Dec. 1, 2023
Abstract
Chitosan
coating
and
salicylic
acid
are
two
widely
used
preserving
methods
for
fruits
vegetables
in
postharvest
storage,
but
very
limited
research
can
be
found
on
the
application
of
chitosan‐enriched
(CS–SA)
fresh‐cut
radishes.
In
this
study,
three
variables
(chitosan,
acid,
immersion
time)
responses
(whiteness
total
bacterial
count)
were
employed
to
optimize
CS–SA
process
radishes
using
response
surface
methodology.
The
results
showed
that
optimal
was
1.0%
chitosan
1.0
mM
1.8
min.
effects
major
storage
quality
shelf‐life
also
investigated.
Results
indicated
effectively
delayed
decrease
whiteness,
firmness,
ascorbic
phenolic
content
during
storage.
Meanwhile,
significantly
inhibited
microbial
growth
extended
up
12
days,
much
longer
than
those
non‐
or
NaClO‐treated
ones
with
6
8
respectively.
This
study
suggests
is
an
efficient
alternative
preservation
radish
products,
underlying
regulation
mechanism
delaying
browning
worth
further
exploration.
Process Safety and Environmental Protection,
Journal Year:
2024,
Volume and Issue:
189, P. 1342 - 1367
Published: June 29, 2024
The
packaging
efficiency
is
the
key
for
food
safety
and
protection.
Petroleum-based
polymer
polyethylene,
are
frequently
utilized
in
despite
their
incredible
resistance
to
biodegradation.
In
view
of
growing
concerns
related
waste
accumulation
conventional
plastics
recycling
difficulty,
there
a
pressing
need
explore
further
sustainable
alternatives
produce
biodegradable
material.
Biopolymers
like
chitin
chitosan
from
Black
Soldier
Fly
(BSF)
could
be
suitable,
renewable
typical
synthetic
ones.
BSF
content
varies
8
%
24
%.
All
chitin-containing
fractions
can
collected
processed
chitosan.
Another
important
implication
chitosan,
due
antimicrobial
benefits,
production
coatings/films
effective
expanding
shelf
life
protection
packaged
food.
Introducing
bio-packaging
contributes
protect
environment
by
lowering
amount
plastic
pollution
addition
cost
reduction.
This
review
examines
extraction,
processing
potential
innovative
applications
industry.
Processing
methods:
physical,
chemical
biological
which
offer
variations
quality
purity
specific
were
presented.
enhancements
mechanical,
optical,
thermal
properties,
through
inclusion
chitin/
investigated
providing
plastics.
International Journal of Biological Macromolecules,
Journal Year:
2024,
Volume and Issue:
275, P. 133149 - 133149
Published: June 30, 2024
Post-harvest
water
loss
and
microbial
infections
are
the
root
cause
of
rapid
deterioration
fresh
fruit
after
picking
process,
with
both
environmental
economic
implications.
Therefore,
it
is
crucial
to
find
solutions
that
can
increase
shelf
life
fruits.
For
this
purpose,
edible
coatings,
naturally
derived
non-synthetic,
acknowledged
as
a
safe
strategy.
Among
polymeric
chitosan
one
most
effective.
In
work,
biopolymer,
produced
from
chitin
extracted
Hermetia
illucens,
an
alternative
more
sustainable
source
than
crustaceans
(the
commercial
one),
was
exploited
extend
white
red
grapes.
Chitosan
H.
illucens
pupal
exuviae,
at
0.5
%
1
concentrations,
applied
on
grapes,
which
were
then
stored
room
temperature
or
4
°C.
The
study
chemical-physical
parameters
such
weight
loss,
Total
Soluble
Solids
pH,
demonstrated
effectiveness
even
better
crustacean
chitosan.
Moreover,
analysis
nutraceutical
properties
has
natural
coating
improves
quality
beneficial
effects
for
human
health.
obtained
results,
therefore,
confirmed
viability
using
insect-chitosan
preservation
food.
iScience,
Journal Year:
2023,
Volume and Issue:
26(12), P. 108576 - 108576
Published: Nov. 24, 2023
The
rapid
perishability
of
fresh
foods
is
one
the
main
causes
food
waste
A
sustainable
solution
edible
coatings
obtained
from
ecofriendly
biomaterials
Chitosan
Hermetia
illucens
slows
down
decay
strawberries
Triunfo
et
al.,
iScience
26,
108576
Food Bioengineering,
Journal Year:
2023,
Volume and Issue:
2(4), P. 328 - 338
Published: Dec. 1, 2023
Abstract
Chitosan
coating
and
salicylic
acid
are
two
widely
used
preserving
methods
for
fruits
vegetables
in
postharvest
storage,
but
very
limited
research
can
be
found
on
the
application
of
chitosan‐enriched
(CS–SA)
fresh‐cut
radishes.
In
this
study,
three
variables
(chitosan,
acid,
immersion
time)
responses
(whiteness
total
bacterial
count)
were
employed
to
optimize
CS–SA
process
radishes
using
response
surface
methodology.
The
results
showed
that
optimal
was
1.0%
chitosan
1.0
mM
1.8
min.
effects
major
storage
quality
shelf‐life
also
investigated.
Results
indicated
effectively
delayed
decrease
whiteness,
firmness,
ascorbic
phenolic
content
during
storage.
Meanwhile,
significantly
inhibited
microbial
growth
extended
up
12
days,
much
longer
than
those
non‐
or
NaClO‐treated
ones
with
6
8
respectively.
This
study
suggests
is
an
efficient
alternative
preservation
radish
products,
underlying
regulation
mechanism
delaying
browning
worth
further
exploration.
