Chitosan with Natural Additives as a Potential Food Packaging

Materials, Год журнала: 2023, Номер 16(4), С. 1579 - 1579

Опубликована: Фев. 14, 2023

Recently, the development of materials based on natural polymers have been observed. This is result increasing environmental degradation, as well increased awareness and consumer expectations. Many industries, especially packaging industry, face challenges resulting from legal regulations. Chitin most common biopolymer right after cellulose used to produce chitosan. Due properties chitosan, such non-toxicity, biocompatibility, antimicrobial properties, chitosan-based are in many industries. studies conducted determine suitability chitosan food packaging, their advantages limitations identified. Thanks possibility modifying matrix by using additives, it possible strengthen antioxidant activity films, which means that, near future, will be a more environmentally friendly alternative plastic so far. The article presents literature data commonly essential oils, plant extracts, or polysaccharides, effects antimicrobial, antioxidant, mechanical, barrier, optical properties. application extends shelf-life various products while simultaneously reducing use synthetic plastics, turn positive impact environment. However, further research its combinations with still needed extent bring industrial levels.

Язык: Английский

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Microporous chitosan/polyvinyl alcohol based active packaging materials with integrated gas-transmission, radiation-cooling, anti-microbial, and ultraviolet shielding features

Chemical Engineering Journal, Год журнала: 2023, Номер 473, С. 145432 - 145432

Опубликована: Авг. 17, 2023

Язык: Английский

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Chitosan-based sustainable packaging and coating technologies for strawberry preservation: A review

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 278, С. 134859 - 134859

Опубликована: Авг. 18, 2024

Язык: Английский

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Modified polysaccharides for food packaging applications: A review

International Journal of Biological Macromolecules, Год журнала: 2023, Номер 258, С. 128916 - 128916

Опубликована: Дек. 20, 2023

Язык: Английский

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Nano selenium–alginate edible coating extends hydroponic strawberry shelf life and provides selenium fortification as a micro-nutrient

Food Bioscience, Год журнала: 2023, Номер 53, С. 102597 - 102597

Опубликована: Март 27, 2023

Язык: Английский

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Preliminary investigation on the effect of insect-based chitosan on preservation of coated fresh cherry tomatoes

Scientific Reports, Год журнала: 2023, Номер 13(1)

Опубликована: Апрель 29, 2023

Abstract Chitosan was produced from Hermetia illucens pupal exuviae by heterogeneous and homogeneous deacetylation. Tomato fruits ( Solanum lycopersicum ), that are one of the most grown consumed food throughout world, were coated with 0.5 1% chitosan, applied dipping or spraying, stored at room temperature 4 °C, for a storage period 30 days. Statistical analysis give different results depending on analysed parameters: indeed, had better effect than homogenous in maintaining more stable physico-chemical parameters, while chitosan improved total phenols, flavonoids antioxidant activity. coatings spraying effective all analyses. derived H. always performed similarly to commercial chitosan. However, general performance insect-derived concentration phenolics flavonoids, activity observed as compared one. coating has already been successfully used preservation fresh fruits, alternative synthetic polymers, but this is first investigation an insect application. These preliminary encouraging regarding validation source

Язык: Английский

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Recycling of wheat gluten wastewater: Recovery of arabinoxylan and application of its film in cherry and strawberry preservation

Food Chemistry X, Год журнала: 2024, Номер 22, С. 101415 - 101415

Опубликована: Апрель 24, 2024

This study investigated the effect of an edible water-extractable arabinoxylan (WEAX) coating on postharvest preservation strawberries and cherries. The WEAX film was prepared using carboxymethyl chitosan (CMCS) as a control, with thorough characterization its properties. Subsequently, strawberry cherry fruits were submerged in solution containing film-forming materials left to be stored at room temperature, followed by analysis their physicochemical parameters assess efficacy. results show that exhibited enhanced flexibility, superior water vapor permeability, thermal stability, surface morphology. Furthermore, implementation effectively mitigated weight loss, decay, color degradation, softening process, ascorbic acid decline, anthocyanin accumulation, increase malondialdehyde content fruits. Thus, incorporation demonstrates capability prolonging shelf life post-harvest, underscoring potential fruit practices.

Язык: Английский

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Use of edible coatings as a new sustainable alternative to extend the shelf life of strawberries (Fragaria ananassa): A review

Journal of Stored Products Research, Год журнала: 2024, Номер 108, С. 102375 - 102375

Опубликована: Июль 5, 2024

Язык: Английский

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Recent Advances in the Application of Edible Coatings for Shelf-Life Extension of Strawberries: A Review

Food and Bioprocess Technology, Год журнала: 2024, Номер unknown

Опубликована: Июль 16, 2024

Язык: Английский

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Botrytis fruit rot management: What have we achieved so far?

Food Microbiology, Год журнала: 2024, Номер 122, С. 104564 - 104564

Опубликована: Май 17, 2024

Язык: Английский

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