Cargando…

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has eme...

Descripción completa

Detalles Bibliográficos
Autores principales:	de Oliveira Filho, Josemar Gonçalves, Miranda, Marcela, Ferreira, Marcos David, Plotto, Anne
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535803/ https://www.ncbi.nlm.nih.gov/pubmed/34681488 http://dx.doi.org/10.3390/foods10102438

Ejemplares similares

Carnauba wax nanoemulsion applied as an edible coating on fresh tomato for postharvest quality evaluation
por: Miranda, Marcela, et al.
Publicado: (2022)

Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables
por: Xing, Yage, et al.
Publicado: (2019)

Innovative Preservation Technology for the Fresh Fruit and Vegetables
por: Pace, Bernardo, et al.
Publicado: (2021)

Current Advances on the Development and Application of Probiotic-Loaded Edible Films and Coatings for the Bioprotection of Fresh and Minimally Processed Fruit and Vegetables
por: de Oliveira, Kataryne Árabe Rimá, et al.
Publicado: (2021)

Latest Advances in Preservation Technology for Fresh Fruit and Vegetables
por: Jin, Peng
Publicado: (2022)

Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?
por: Oliveira Filho, Josemar Gonçalves, et al.
Publicado: (2022)

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber
por: Zambrano-Zaragoza, María L., et al.
Publicado: (2021)

Antimicrobial and Antioxidant Activity of Apricot (Mimusopsis comersonii) Phenolic-Rich Extract and Its Application as an Edible Coating for Fresh-Cut Vegetable Preservation
por: Lima, Emília Maria França, et al.
Publicado: (2022)

Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation
por: Zambrano-Zaragoza, María L., et al.
Publicado: (2018)

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation
por: Giannakourou, Maria C., et al.
Publicado: (2021)

Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables
por: Davachi, Seyed Mohammad, et al.
Publicado: (2021)

Active Edible Polysaccharide-Based Coating for Preservation of Fresh Figs (Ficus carica L.)
por: Paolucci, Marina, et al.
Publicado: (2020)

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review
por: Miteluț, Amalia Carmen, et al.
Publicado: (2021)

Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay
por: Miranda, Marcela, et al.
Publicado: (2022)

Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating
por: Volpe, Maria Grazia, et al.
Publicado: (2019)

Edible Coatings as a Natural Packaging System to Improve Fruit and Vegetable Shelf Life and Quality
por: Perez-Vazquez, Ana, et al.
Publicado: (2023)

Anthracnose Controlled by Essential Oils: Are Nanoemulsion-Based Films and Coatings a Viable and Efficient Technology for Tropical Fruit Preservation?
por: de Oliveira, Tamires Sousa, et al.
Publicado: (2023)

Prevention of Aflatoxin Occurrence Using Nuts-Edible Coating of Ginger Oil Nanoemulsions and Investigate the Molecular Docking Strategy
por: Farouk, Amr, et al.
Publicado: (2022)

Development of Bioactive Opuntia ficus-indica Edible Films Containing Probiotics as a Coating for Fresh-Cut Fruit
por: Todhanakasem, Tatsaporn, et al.
Publicado: (2022)

The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development
por: Janowicz, Monika, et al.
Publicado: (2023)

Preservation of duck eggs through glycerol monolaurate nanoemulsion coating
por: Wang, Bo, et al.
Publicado: (2021)

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables
por: Botondi, Rinaldo, et al.
Publicado: (2021)

Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef
por: Zou, Jinhao, et al.
Publicado: (2022)

Plant-Based Nano-Emulsions as Edible Coatings in the Extension of Fruits and Vegetables Shelf Life: A Patent Review
por: Travičić, Vanja, et al.
Publicado: (2023)

Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan
por: Chen, Chuying, et al.
Publicado: (2019)

Bacterial Communities Associated with the Surfaces of Fresh Fruits and Vegetables
por: Leff, Jonathan W., et al.
Publicado: (2013)

A comparative study of edible coatings and freshness paper on the quality of fresh North American pawpaw (Asimina triloba) fruits using TOPSIS-Shannon entropy analyses
por: Adainoo, Bezalel, et al.
Publicado: (2023)

Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini
por: Bleoanca, Iulia, et al.
Publicado: (2022)

A novel approach for authentication of shellac resin in the shellac-based edible coatings: Contain shellac or not in the fruit wax preservative coating
por: Li, Kun, et al.
Publicado: (2022)

Nanotechnology‐enhanced edible coating application on climacteric fruits
por: Odetayo, Temitayo, et al.
Publicado: (2022)

Fresh street: the development and feasibility of a place-based, subsidy for fresh fruit and vegetables
por: Relton, C, et al.
Publicado: (2020)

Silk Fibroin as Edible Coating for Perishable Food Preservation
por: Marelli, B., et al.
Publicado: (2016)

Edible Films and Coatings as Food-Quality Preservers: An Overview
por: Díaz-Montes, Elsa, et al.
Publicado: (2021)

Using Mobile Fruit Vendors to Increase Access to Fresh Fruit and Vegetables for Schoolchildren
por: Tester, June M., et al.
Publicado: (2012)

Effect of D-Limonene Nanoemulsion Edible Film on Banana (Musa sapientum Linn.) Post-Harvest Preservation
por: Hou, Chih-Yao, et al.
Publicado: (2022)

Chitosan-based layer-by-layer edible coatings application for the preservation of mandarin fruit bioactive compounds and organic acids
por: Jurić, Slaven, et al.
Publicado: (2023)

Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes
por: Pirozzi, Annachiara, et al.
Publicado: (2020)

Detection of Toxoplasma gondii oocysts in fresh vegetables and berry fruits
por: Marques, Cláudia S., et al.
Publicado: (2020)

Obesity under full fresh fruit and vegetable access conditions
por: Silva, Andres, et al.
Publicado: (2021)

Effectiveness of Fresh to You, a Discount Fresh Fruit and Vegetable Market in Low-Income Neighborhoods, on Children’s Fruit and Vegetable Consumption, Rhode Island, 2010–2011
por: Gorham, Gemma, et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_er1cojovfoiqeokb1bepl2cfde