Cargando…

Development and Evaluation of Chitosan-Based Food Coatings for Exotic Fruit Preservation

Chitosan has gained agro-industrial interest due to its potential applications in food preservation. In this work, chitosan applications for exotic fruit coating, using feijoa as a case of study, were evaluated. For this, we synthetized and characterized chitosan from shrimp shells and tested its pe...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zárate-Moreno, Juan Camilo, Escobar-Sierra, Diana Marcela, Ríos-Estepa, Rigoberto
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944848/ https://www.ncbi.nlm.nih.gov/pubmed/36810447 http://dx.doi.org/10.3390/biotech12010020

Ejemplares similares

Preservation Mechanism of Chitosan-Based Coating with Cinnamon Oil for Fruits Storage Based on Sensor Data
por: Xing, Yage, et al.
Publicado: (2016)

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

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)

Chitosan Biguanidine/PVP Antibacterial Coatings for Perishable Fruits
por: Jiao, Xiangyu, et al.
Publicado: (2022)

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation
por: de Oliveira Filho, Josemar Gonçalves, et al.
Publicado: (2021)

Photodynamic Effect of Riboflavin on Chitosan Coatings and the Application in Pork Preservation
por: Pei, Jiliu, et al.
Publicado: (2022)

Chitosan Coatings Modified with Nanostructured ZnO for the Preservation of Strawberries
por: García-García, Dulce J., et al.
Publicado: (2023)

Shelf-life, quality, safety evaluations of blueberry fruits coated with chitosan nano-material films
por: Li, Yang, et al.
Publicado: (2021)

Kiwi Fruits Preservation Using Novel Edible Active Coatings Based on Rich Thymol Halloysite Nanostructures and Chitosan/Polyvinyl Alcohol Gels
por: Salmas, Constantinos E., et al.
Publicado: (2022)

Effect of Chitosan Nanoparticles as Edible Coating on the Storability and Quality of Apricot Fruits
por: Algarni, Eman H. A., et al.
Publicado: (2022)

Tyrosol-Enriched Tomatoes by Diffusion across the Fruit Peel from a Chitosan Coating: A Proposal of Functional Food
por: Tampucci, Silvia, et al.
Publicado: (2021)

Pan-Genome of the Genus Streptomyces and Prioritization of Biosynthetic Gene Clusters With Potential to Produce Antibiotic Compounds
por: Caicedo-Montoya, Carlos, et al.
Publicado: (2021)

Comparative Transcriptome Analysis of Streptomyces Clavuligerus in Response to Favorable and Restrictive Nutritional Conditions
por: Pinilla, Laura, et al.
Publicado: (2019)

Special Analytical and Health Commission on Tinned and Preserved Food: XI. Preserved Fruits
Publicado: (1906)

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

Book Review: The exotic fruits of my life
por: Booth, Christopher
Publicado: (2005)

Chitosan/Montmorillonite Coatings for the Fabrication of Food-Safe Greaseproof Paper
por: Wang, Kaipeng, et al.
Publicado: (2021)

Aspen Plus Simulation Strategies Applied to the Study of Chitin Bioextraction from Shrimp Waste
por: Gómez-Ríos, David, et al.
Publicado: (2019)

Data of clavulanic acid and clavulanate-imidazole stability at low temperatures
por: Gómez-Ríos, David, et al.
Publicado: (2019)

Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures
por: Gómez-Ríos, David, et al.
Publicado: (2019)

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)

Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits
por: Xing, Yage, et al.
Publicado: (2015)

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review
por: Adiletta, Giuseppina, et al.
Publicado: (2021)

Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke
por: Desvita, Hera, et al.
Publicado: (2020)

Preliminary investigation on the effect of insect-based chitosan on preservation of coated fresh cherry tomatoes
por: Tafi, Elena, et al.
Publicado: (2023)

Innovative Integration of Arrayan (Luma apiculata) Extracts in Chitosan Coating for Fresh Strawberry Preservation
por: Benavides, Sergio, et al.
Publicado: (2023)

Chitosan-Based Bionanocomposite Films Prepared by Emulsion Technique for Food Preservation
por: Butnaru, Elena, et al.
Publicado: (2019)

Chitosan-Based Composites: Development and Perspective in Food Preservation and Biomedical Applications
por: Kumar, Akash, et al.
Publicado: (2023)

Native and exotic plants with edible fleshy fruits utilized in Patagonia and their role as sources of local functional foods
por: Chamorro, Melina Fernanda, et al.
Publicado: (2020)

Delayed Senescence and Marketability Index Preservation of Blackberry Fruit by Preharvest Application of Chitosan and Salicylic Acid
por: Martínez-Camacho, Joel Ernesto, et al.
Publicado: (2022)

Improvement of the Performance of Chitosan—Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit
por: Amin, Usman, et al.
Publicado: (2021)

Effect of Chitosan/Thyme Oil Coating and UV-C on the Softening and Ripening of Postharvest Blueberry Fruits
por: Sun, Haiyan, et al.
Publicado: (2022)

Effect of cryoprotection on particle size stability and preservation of chitosan nanoparticles with and without hyaluronate or alginate coating
por: Almalik, Abdulaziz, et al.
Publicado: (2017)

Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples
por: Shyu, Yung-Shin, et al.
Publicado: (2019)

Preparation and Characterization of Phenolic Acid-Chitosan Derivatives as an Edible Coating for Enhanced Preservation of Saimaiti Apricots
por: Li, Fangjie, et al.
Publicado: (2022)

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

Characterization of the Metabolic Response of Streptomyces clavuligerus to Shear Stress in Stirred Tanks and Single-Use 2D Rocking Motion Bioreactors for Clavulanic Acid Production
por: Gómez-Ríos, David, et al.
Publicado: (2019)

Application of Coating Chitosan Derivatives (N,O–Carboxymethyl Chitosan/Chitosan Oligomer Saccharide) in Combination with Polyvinyl Alcohol Solutions to Preserve Fresh Ngoc Linh Ginseng Quality
por: Nguyen, Ngoc, et al.
Publicado: (2023)

A Critical Review on Tropical Fruits Seeds as Prospective Sources of Nutritional and Bioactive Compounds for Functional Foods Development: A Case of Indonesian Exotic Fruits
por: Kumoro, Andri Cahyo, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_0erljg9r40bca29a8i8t27phik