Dataset Information

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review.

ABSTRACT: Chitosan-based edible coatings represent an eco-friendly and biologically safe preservative tool to reduce qualitative decay of fresh and ready-to-eat fruits during post-harvest life due to their lack of toxicity, biodegradability, film-forming properties, and antimicrobial actions. Chitosan-based coatings modulate or control oxidative stress maintaining in different manner the appropriate balance of reactive oxygen species (ROS) in fruit cells, by the interplay of pathways and enzymes involved in ROS production and the scavenging mechanisms which essentially constitute the basic ROS cycle. This review is carried out with the aim to provide comprehensive and updated over-view of the state of the art related to the effects of chitosan-based edible coatings on anti-oxidant systems, enzymatic and non-enzymatic, evaluating the induced oxidative damages during storage in whole and ready-to-eat fruits. All these aspects are broadly reviewed in this review, with particular emphasis on the literature published during the last five years.

SUBMITTER: Adiletta G

PROVIDER: S-EPMC7961546 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review.

Adiletta Giuseppina G Di Matteo Marisa M Petriccione Milena M

International journal of molecular sciences 20210305 5

Chitosan-based edible coatings represent an eco-friendly and biologically safe preservative tool to reduce qualitative decay of fresh and ready-to-eat fruits during post-harvest life due to their lack of toxicity, biodegradability, film-forming properties, and antimicrobial actions. Chitosan-based coatings modulate or control oxidative stress maintaining in different manner the appropriate balance of reactive oxygen species (ROS) in fruit cells, by the interplay of pathways and enzymes involved ...[more]

PMID: 33807862

Similar Datasets

Project description:AbstractThe dense nutritional structure of meat predisposes it to microbial spoilage and oxidative changes. Thus, the present study evaluated the antimicrobial and antioxidant effect of the edible coating of nanoparticles of chitosan and oregano essential oil on the quality and shelf-life of chicken patties. Total four types of edible coatings were prepared, viz. T1:0.3% chitosan; T2:0.3% chitosan incorporated with 0.3% v/v oregano essential oil; T3:0.3% chitosan nanoparticles and T4: nanoparticles of 0.3% chitosan incorporated with 0.3% v/v oregano essential oil which were characterized by UV-visible spectrophotometry, particle size analysis and High-Resolution Transmission Electron Microscopy (HR-TEM). The chicken patties were dipped in developed edible coatings and evaluated for quality parameters at five days interval during refrigeration storage (4 ± 1 °C). The results indicated significantly (P < 0.05) improved physicochemical, microbiological, Hunter colour and sensory parameters in treatments than in control. Among the treatments, quality parameters were significantly enhanced in T4 than in other treatments. The results revealed that T3 and T4 had an improved shelf life of about 25 days while T1 and T2 had a shelf life of 15 and 20 days, respectively, but control spoiled on the 10th day of refrigeration storage.Graphical abstractEdible coating of nanoparticles of chitosan alone (T3) as well as chitosan incorporated with incorporated with oregano essential (T4) oil were prepared and characterized by HR-TEM and UV-Vis Spectrophotometry. UV-Vis Spectrophotometry revealed that T3 and T4 had the absorption maximum of 209 nm and 276 nm, respectively. HR-TEM revealed that (T4) had a spherical shape, with average size ranging from 100 to 200 nm while (T3) had a smaller size ranging from 80 to 100 nm, with a rough surface having a dense structure. Upon coating of chicken patties with edible coatings, a significant improvement was observed in the quality and shelf-life of chicken patties than control during refrigeration storage (4±1 °C).Supplementary informationThe online version contains supplementary material available at 10.1007/s13197-023-05804-1.

Dataset Information

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review.

Publications

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets