Aloe vera/Chitosan-Based Edible Film with Enhanced Antioxidant, Antimicrobial, Thermal, and Barrier Properties for Sustainable Food Preservation

Polymers, Год журнала: 2024, Номер 16(2), С. 242 - 242

Опубликована: Янв. 15, 2024

Food bioactive packaging has received increasing attention from consumers and the food industry for its potential to reduce waste environmental issues. Several materials can be used produce edible films/coats; however, bio-based, cost-effective, sustainable coatings have gained a high reputation these days. For instance, Aloe vera gel (AV) is promising bio-based material films; therefore, present study aimed investigate film-forming abilities of AV Chitosan (CH) combination as active material. The physicochemical mechanical characteristics formed films various combinations were prepared at different concentrations, i.e., CH (0.5% w/v), (100%), CH:AV (75:25), (60:40). results showed significant differences among all wherein mainly on account incorporating gel. rheological antioxidant properties formulations improved with inclusion composed (60:40) positively affected water solubility, thermal properties, vapour permeability films. X-ray Diffraction (XRD) Scanning electron microscopy (SEM) that CH:AV, amorphous had smooth morphology. Further, film solutions applied fresh figs (Ficus carica) their role in preserving fruits during storage. A reduction microbial growth was found coated after 28 days cold overall compared (0.5%, w/v). Therefore, (CH:AV, 60:40) form utilized product preservation maintain quality shelf life.

Язык: Английский

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Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

Foods, Год журнала: 2024, Номер 13(2), С. 318 - 318

Опубликована: Янв. 19, 2024

The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, microorganisms. These sources include by-products, residues, wastes agro-food industries sea products that contribute to sustainability concerns. Chitosan, derived animal such as crustacean exoskeletons, has been the most studied compound over past three years. Polysaccharides typically constitute no more than 3–5% film/coating solution, with some exceptions, like Arabic gum. Proteins lipids may be higher concentrations, zein beeswax. This also discusses enrichment these bio-based various functional and/or bioactive confer or enhance their functionalities, antimicrobial, antioxidant, anti-enzymatic properties, well physical properties. Whenever possible, a comparative analysis among different formulations was performed. results applications fruit vegetable are described, including shelf life extension, inhibition microbial growth, prevention oxidation. explores novel types packaging, active intelligent packaging. potential health benefits coatings, biodegradability films, discussed. Finally, this addresses innovations industry, use nanotechnologies, aerogels, probiotics, provides future perspectives challenges sector is facing.

Язык: Английский

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Xanthan gum coatings augmented with lemongrass oil preserve postharvest quality and antioxidant defence system of Kinnow fruit under low-temperature storage

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 262, С. 129776 - 129776

Опубликована: Янв. 27, 2024

Язык: Английский

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Effect of guar gum-chitosan composites edible coating functionalized with essential oils on the postharvest shelf life of Khasi mandarin at ambient condition

International Journal of Biological Macromolecules, Год журнала: 2023, Номер 254, С. 127489 - 127489

Опубликована: Окт. 16, 2023

Язык: Английский

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The combined application of Arabic gum coating and γ-aminobutyric acid mitigates chilling injury and maintains eating quality of ‘Kinnow’ mandarin fruits

International Journal of Biological Macromolecules, Год журнала: 2023, Номер 236, С. 123966 - 123966

Опубликована: Март 9, 2023

Язык: Английский

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Ozonized Water Treatment Enhances Quality and Storage Life of ‘Red Lady’ Papaya Fruit During Cold Storage

Scientia Horticulturae, Год журнала: 2024, Номер 328, С. 112859 - 112859

Опубликована: Янв. 21, 2024

Язык: Английский

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Recent updates on guar gum derivatives in colon specific drug delivery

Carbohydrate Polymers, Год журнала: 2024, Номер 334, С. 122009 - 122009

Опубликована: Март 5, 2024

Язык: Английский

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UV-C Irradiation Enhances the Quality and Shelf-Life of Stored Guava Fruit via Boosting the Antioxidant Systems and Defense Responses

Food and Bioprocess Technology, Год журнала: 2024, Номер 17(11), С. 3704 - 3715

Опубликована: Фев. 23, 2024

Язык: Английский

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Synergistic effect of aqueous ozone and guar gum coating on the quality and shelf life of stored papaya fruit

Journal of Food Measurement & Characterization, Год журнала: 2024, Номер 18(6), С. 4000 - 4011

Опубликована: Март 4, 2024

Язык: Английский

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Effect of melatonin on biochemical changes, antioxidant system and oxidative membrane damage of Indian guava (cv. Barafkhana) during cold storage

South African Journal of Botany, Год журнала: 2024, Номер 169, С. 95 - 108

Опубликована: Апрель 18, 2024

Язык: Английский

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