Article
Polymer Science
Milad Yaghoubi, Ali Ayaseh, Kazem Alirezalu, Zabihollah Nemati, Mirian Pateiro, Jose M. Lorenzo
Summary: The study revealed that chitosan coating combined with Artemisia fragrans essential oils significantly improved the quality and shelf life of chicken fillets during refrigerated storage by reducing pH, TBARS, and TVB-N levels, inhibiting microbial growth, and enhancing overall acceptability scores.
Article
Agriculture, Multidisciplinary
Katayoon Karimzadeh, Reza Tahergorabi, Asgar Zahmatkesh
Summary: This study aimed to synthesize polymeric chitosan nanoparticles (CSNPs) from Macrobrachium nipponense shells and incorporate spirulina extract (SPE) to improve the shelf life of pike-perch during refrigerated storage. The results showed that SPE-loaded CSNPs had higher encapsulation efficiency and loading capacity, effectively reduced microbial counts, and achieved controlled release for fish quality during storage.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Yu Liu, Yanling Zhu, Yang Yang, Shiwei Hu, Wei Jiang
Summary: This study investigated the effect of SMPs + chitosan on the shelf life and quality of shrimp. The results showed that shrimp coated with SMPs + chitosan had a longer shelf life and showed potential in inhibiting microbial growth and lipid oxidation.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, Jin-Hyoung Kim, Soo-Hyun Cho
Summary: The study found that the combination of chitosan coating and lauric acid effectively inhibited the growth of spoilage bacteria, volatile basic nitrogen formation, and lipid oxidation, while almost completely preventing discoloration of meat samples. Therefore, the chitosan coating containing 1-3 mM lauric acid may be a promising method for improving the safety and quality of fresh beef under aerobic packaging conditions.
Article
Food Science & Technology
Muralidharan Nagarajan, Bharathipriya Rajasekaran, Soottawat Benjakul, Karthikeyan Venkatachalam
Summary: The study showed that incorporating longkong pericarp extract into a chitosan-gelatin based edible coating significantly improves the quality maintenance of black tiger shrimp during refrigerated storage. The CHI-Gel-LPE (1.5%) coated shrimp had the best quality indices, inhibiting melanosis and polyphenol oxidase activity, while controlling lipid oxidation and protein oxidation.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Wenru Liu, Jun Mei, Jing Xie
Summary: This study demonstrated that LBG-SA coatings with 0.32 mg.mL(-1) daphnetin were effective in improving the microbiological status and flavor characteristics of turbot during refrigerated storage. Additionally, these coatings were able to delay myofibril degradation and reduce the production of off-flavor compounds.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Yuanxia Cheng, Jingfei Hu, Shengjun Wu
Summary: Combining chitosan-based coatings with epsilon-polylysine and glutathione effectively extends the shelf life of beef slices, reduces bacterial growth, and improves meat quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agronomy
Yuan Su, Xiaoye Shen, Zi Hua, Hongmei Zhu, To Chiu, Yuanhao Wang, Manoella Mendoza, Ines Hanrahan, Mei -Jun Zhu
Summary: Wax coating improves the glossiness and shelf-life of fresh apples, but little is known about the behavior of Listeria on wax-coated apples during commercial cold storage.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Paramee Chumsri, Worawan Panpipat, Lingzhi Cheong, Atikorn Panya, Natthaporn Phonsatta, Manat Chaijan
Summary: A biopreservative coating made of rice starch and Mon-pu leaf extract can extend the shelf-life of refrigerated mackerel slices to 9 days by inhibiting microbial growth, delaying oxidative deterioration and surface discoloration, maintaining the texture of the fish, and reducing the development of off-odor.
Article
Crystallography
Mahmoud Helal, Rokayya Sami, Eman Algarni, Garsa Alshehry, Huda Aljumayi, Amina A. M. Al-Mushhin, Nada Benajiba, Murthy Chavali, Nishant Kumar, Abdullah Iqbal, Salman Aloufi, Amal Alyamani, Nawal Madkhali, Abeer Almasoudi
Summary: This study aimed to investigate the effects of nano-coating materials on cucumber quality during storage. The results showed that the chitosan/nano titanium oxide crystals/sodium tripolyphosphate treatment retained the maximum greenness, while the chitosan/nano titanium oxide crystals treatment remained the lightest. Additionally, the nano-coating treatment with the addition of sodium tripolyphosphate delayed spoilage and microbial contamination in cucumbers.
Article
Nutrition & Dietetics
Wenru Liu, Qi Wang, Jun Mei, Jing Xie
Summary: The research demonstrated that weakly acidic electrolytic water and daphnetin emulsions have the potential to inhibit microbial growth, delay textural deterioration, and improve sensory evaluation of turbot during refrigerated storage.
FRONTIERS IN NUTRITION
(2021)
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
Chemistry, Applied
Arisa Wantat, Kanogwan Seraypheap, Pranee Rojsitthisak
Summary: The study demonstrates that adding 2% CTS-MMT nanocomposites to the CTS coating significantly delays peel color change, reduces electrolyte leakage and MDA content, as well as decreases ethylene production and respiration rate of banana fruit. This novel coating material shows promise for maintaining postharvest quality of 'Hom Thong' bananas.
Article
Food Science & Technology
Iratxe Zarandona, M. Elvira Lopez-Caballero, M. Pilar Montero, Pedro Guerrero, Koro de la Caba, M. Carmen Gomez-Guillen
Summary: Chitosan nanoparticles proved to be more effective in improving the quality and shelf life of Atlantic horse mackerel fillets, reducing microbial growth, and maintaining low TVB-N and TBARS values. The coatings also helped preserve the color and texture of the fish during chilled storage.
Article
Food Science & Technology
Baris Karsli, Emre Caglak, Witoon Prinyawiwatkul
Summary: This study found that the 800 kDa high molecular-weight chitosan coating could effectively inhibit microbial growth and delay lipid oxidation in channel catfish fillets stored at 4 degrees C. The CHAS3% coating showed promise as a natural preservative to extend shelf life by delaying chemical and microbial deterioration. Shelf life of catfish fillets was extended from 6 days to 8 and/or 10 days compared to the control group.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
