Article
Materials Science, Paper & Wood
Alma Rosa Agapito-Ocampo, Benjamin Amaro-Guadarrama, Gerardo Diaz-Godinez, Ma de Lourdes Acosta-Urdapilleta, Liliana Aguilar-Marcelino, Edgar Garcia-Hernandez, Maura Tellez-Tellez
Summary: Edible coatings based on extracellular compounds of Humphreya coffeata and pectin were tested on strawberries for food preservation. The EC containing PHC2 showed the best results in delaying strawberry decay.
Article
Biochemistry & Molecular Biology
Tabli Ghosh, Kohei Nakano, Vimal Katiyar
Summary: The study developed an edible coating containing curcumin that promoted the preparation and application of iron-functionalized cellulose nanofiber-reinforced chitosan to maintain the quality of kiwifruits. This edible coating showed good preservation effects on kiwifruits during storage, improving their color and physiological properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Agronomy
Ahmed H. Abdullah, Mostafa A. A. Awad-Allah, Naglaa A. A. Abd-Elkarim, Zienab F. R. Ahmed, Eman M. A. Taha
Summary: Cellulose derived from banana plant rachis was converted into carboxymethyl cellulose (CMC) and used as an edible coating to retard senescence and prolong the storage life of strawberry fruit. The CMC coating effectively prolonged the shelf life of the fruit.
Article
Chemistry, Multidisciplinary
Qiaobin Hu, Fang Zhou, Ngoc Kim Ly, Jerryck Ordyna, Tiffany Peterson, Zhaoyang Fan, Shu Wang
Summary: Phytochemical nanoencapsulation and edible coatings are two emerging technologies. This study integrates these technologies by embedding phytochemical-encapsulated nanoparticles in an edible coating on fresh fruits. The results demonstrate that the phytochemical nanoencapsulation-based edible coating has significant effects in maintaining moisture, preventing nutrient loss, inhibiting microbial growth, increasing nutritional value, preserving strawberry quality, and extending shelf life.
Article
Food Science & Technology
Prabesh Joshi, Nathalie Becerra-Mora, Annie Y. Vargas-Lizarazo, Punit Kohli, Derek J. Fisher, Ruplal Choudhary
Summary: Blackberries, an important seasonal fruit crop, are negatively impacted by their short shelf-life. This study found that blackberries coated with edible alginate and limonene-liposomes exhibited lower weight loss and CO2 release rate, and inhibited microbial growth under refrigeration. Quality indices such as total soluble solids, pH, total polyphenol content, and total anthocyanin content did not significantly deviate from non-coated blackberries.
Article
Biochemistry & Molecular Biology
Sergio Benavides, Wendy Franco
Summary: Bioactive coatings enriched with Arrayan extracts can inhibit microbial growth, reduce weight loss, and increase antioxidant activity of strawberries, without significantly affecting their sensory qualities.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Meral Yildirim-Yalcin, Fatih Tornuk, Omer Said Toker
Summary: Background: Cellulose attracted the interest of the industry since it is the most abundant natural polysaccharide obtained from sources such as wood, cotton, and food wastes. The review focuses on CMC based edible films and their usage in food applications. It discusses the production procedures, quality properties, and advantages/disadvantages of edible films containing CMC and its derivatives. It also explores the ingredients used to improve the quality characteristics of the films and summarizes the usage possibilities of bioactive ingredients to enhance the antioxidant and antimicrobial properties of CMC based films.Key findings and conclusion: CMC modified with chemical methods can provide better characteristics for edible films. The addition of various ingredients can improve the mechanical and other quality parameters of CMC based films. CMC films with antioxidant and antimicrobial properties have potential for reducing food waste and environmental pollution, as well as improving food quality, safety, and security.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Ji Hye Baek, So-Young Lee, Se-Wook Oh
Summary: The study found that nanoparticle-based edible coatings can extend the shelf life of shrimp, improving safety and quality. Uncoated shrimp tended to exceed microbial limits during storage, while nanoparticle-based coatings effectively delayed this process, resulting in better quality of shrimp.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Wen Shen, Mengyao Yan, Shang Wu, Xuemei Ge, Shuxing Liu, Yan Du, Yan Zheng, Lixin Wu, Yue Zhang, Yueyang Mao
Summary: Curcumin nanoparticles were successfully prepared using chitosan nanoparticles as carrier, significantly improving the solubility and antioxidant capacity of curcumin. The edible coating prepared by combining curcumin nanoparticles with sodium carboxymethyl cellulose effectively inhibited lipid oxidation of fresh pork.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Polymer Science
Ibrahim M. Taha, Ayman Zaghlool, Ali Nasr, Ashraf Nagib, Islam H. El Azab, Gaber A. M. Mersal, Mohamed M. Ibrahim, Alaa Fahmy
Summary: This research investigates the effects of a starch-silver nanoparticle coating on the qualities of strawberries during postharvest life. The results show that the coated samples have lower weight loss, decay, and microbial counts compared to the uncoated samples. Additionally, the coating leads to higher total acidity and anthocyanin contents in strawberries. The washing process effectively removes silver particles, and the coating extends the shelf-life of strawberries.
Article
Food Science & Technology
Soo Hyun Kang, Hee Jin Cha, Seung Won Jung, Seung Ju Lee
Summary: This study investigated the application of chitosan-ZnO nanoparticle edible coating to extend the shelf life of wild-simulated Korean ginseng root. The results showed that the 0.03% chitosan-ZnONP solution had the strongest inhibitory effect on Bacillus cereus and Escherichia coli. The SEM analysis confirmed that the coating of chitosan and ZnONP was well-formed on the surface of the ginseng root. The chitosan-ZnONP edible coating was found to significantly preserve the quality of the ginseng root.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Puspita Dey, Satyajit Bhattacharjee, Dev Kumar Yadav, Baby Zaithanpuii Hmar, Kalyan Gayen, Tridib Kumar Bhowmick
Summary: Coating on fruits and vegetables helps prolong their shelf-life, and using cellulose derivative extracted from waste biomass as an alternative coating material is a sustainable and environmentally friendly approach. The selection of suitable waste biomass, extraction of cellulose, and synthesis of cellulose-based derivatives are critical steps for the production of edible coatings. The use of advanced tools and methods for characterizing the coated fruits is important in evaluating the effectiveness of the coating material.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Ana Bourbon, Maria J. Costa, Luis C. Maciel, Lorenzo Pastrana, Antonio A. Vicente, Miguel A. Cerqueira
Summary: CMC-based films containing free curcumin and curcumin-loaded nanohydrogels were produced and characterized in this study. The incorporation of curcumin-loaded nanohydrogels led to a significant decrease in film thickness and water vapor permeability, affecting water affinity properties. The addition of nanohydrogels also reduced the tensile strength values of CMC-based films.
Article
Food Science & Technology
Pankaj Koirala, Nilesh Prakash Nirmal, Weerapong Woraprayote, Wonnop Visessanguan, Yash Bhandari, Nurul Ulfah Karim, Mahmud Ab Rashid Nor-Khaizura, Furkan Turker Saricaoglu
Summary: Seafood is a valuable market product known for its nutrition and digestible protein, but it is susceptible to deterioration and oxidation. Various strategies, including nanotechnology, have been used to extend the shelf life of seafood products. This review discusses the use of nanotechnology in edible films and coatings, summarizing the quality changes in seafood products, the biopolymers used, and the nanotechnology approaches. It also examines the effects of nano-engineered edible films and coatings on the antioxidant and antimicrobial control, as well as safety, regulatory issues, and future prospects.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, Jin-Hyoung Kim, Sung-Sil Moon, Soo-Hyun Cho
Summary: This study evaluated the use of a chitosan/oleic acid edible coating to extend the shelf-life of fresh pork under aerobic-packaging conditions. The results showed that the coating significantly reduced bacterial counts and total volatile basic nitrogen content, and inhibited the growth of E. coli. The addition of oleic acid increased the concentration of pleasant aromas. This suggests that the chitosan/oleic acid coating has potential applications in preserving fresh pork and improving its safety.
Article
Engineering, Biomedical
Jasmyn S. Abrams, Savannah E. Howe, Nathalie Becerra, Punit Kohli, Vjollca Konjufca
JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART A
(2017)
Article
Food Science & Technology
Dibash Gautam, Arosha L. Umagiliyage, Rajiv Dhital, Prabesh Joshi, Dennis G. Watson, Derek J. Fisher, Ruplal Choudhary
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Agronomy
Arosha Loku Umagiliyage, Nathalie Becerra-Mora, Punit Kohli, Derek J. Fisher, Ruplal Choudhary
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2017)
Article
Food Science & Technology
Rajiv Dhital, Nathalie Becerra Mora, Dennis G. Watson, Punit Kohli, Ruplal Choudhary
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Biophysics
Zhilong Yu, Wei Wang, Rajiv Dhital, Fanbin Kong, Mengshi Lin, Azlin Mustaph
COLLOIDS AND SURFACES B-BIOINTERFACES
(2019)
Article
Food Science & Technology
Zhilong Yu, Rajiv Dhital, Wei Wang, Lin Sun, Weicai Zeng, Azlin Mustapha, Mengshi Lin
FOOD PACKAGING AND SHELF LIFE
(2019)
Article
Polymer Science
Nathalie Becerra-Mora, Pradeep Ramiah Rajasekaran, Kay-Obbe Voss, Vijaya Kumar Kollipara, Punit Kohli
Summary: This study demonstrated the deposition and removal of thin coatings on planar and curvilinear surfaces using conical and pyramidal probes made of polydimethylsiloxane and polyacrylamide. Microscale inter-digitated electrodes were fabricated on curved surfaces, and a comprehensive characterization of the probes and patterned substrates was presented utilizing multiple imaging and spectroscopic techniques.
Article
Food Science & Technology
Kai Wen Choo, Rajiv Dhital, Liang Mao, Mengshi Lin, Azlin Mustapha
Summary: The research demonstrated that the addition of modified BNCs and 4-HR can improve the performance of PVOH/CS composite films, such as increasing redness and yellowness, improving moisture content and elongation, while reducing transparency and tensile strength. Furthermore, the addition of 4-HR also enhances the antioxidant properties of the films. Overall, these active films with great potential applications exhibit excellent inhibitory effects on bacteria on refrigerated raw beef.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Chemistry, Multidisciplinary
Kexin Jiao, Nathalie Becerra-Mora, Brice Russell, Aldo Migone, Max E. Gemeinhardt, Boyd M. Goodson, Punit Kohli
Summary: Simultaneous writing and erasing of multiple molecules at the microscale using Polymeric Lithography Editor (PLE) probes has been demonstrated. The writing and erasing speed can be easily adjusted by tuning the probe speed, allowing for high-quality editing of microscale patterns at high speeds.
Article
Food Science & Technology
Rajiv Dhital, Azlin Mustapha
Summary: This study compared the efficacy of solid phase reversible immobilization (SPRI) and immunomagnetic separation (IMS) techniques for concentrating bacterial DNA in food samples. The results showed that SPRI yielded DNA samples with higher purity and quantity compared to IMS. Additionally, SPRI-concentrated DNA samples achieved a lower detection limit and shorter detection time for Shiga toxin producing E. coli (STEC) O157:H7 in food samples.
Article
Food Science & Technology
Prabesh Joshi, Nathalie Becerra-Mora, Annie Y. Vargas-Lizarazo, Punit Kohli, Derek J. Fisher, Ruplal Choudhary
Summary: Blackberries, an important seasonal fruit crop, are negatively impacted by their short shelf-life. This study found that blackberries coated with edible alginate and limonene-liposomes exhibited lower weight loss and CO2 release rate, and inhibited microbial growth under refrigeration. Quality indices such as total soluble solids, pH, total polyphenol content, and total anthocyanin content did not significantly deviate from non-coated blackberries.
Article
Biotechnology & Applied Microbiology
K. C. Sudeep, Jitendra Upadhyaya, Dev Raj Joshi, Binod Lekhak, Dhiraj Kumar Chaudhary, Bhoj Raj Pant, Tirtha Raj Bajgai, Rajiv Dhital, Santosh Khanal, Niranjan Koirala, Vijaya Raghavan
FERMENTATION-BASEL
(2020)
Article
Engineering, Electrical & Electronic
Nathalie Becerra-Mora, Annie Y. Vargas-Lizarazo, Connor Orrison, Monica Barron, Rajesh P. Balaraman, Punit Kohli
ACS APPLIED ELECTRONIC MATERIALS
(2019)
