This study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. LC03 cells were successfully encapsulated in alginate microparticles (MAL) and further coated with chitosan (MALC), resulting in enhanced protection (cell reduction below 1.4 CFU/mL), viability (8.02 log CFU/mL), and encapsulation efficiencies exceeding 90%. The edible coating with microencapsulated in alginate and coated with fungal chitosan (CACLM) significantly improved strawberry preservation by maintaining pH (3.16 ± 0.41), titratable acidity (0.94 ± 0.20), moisture (90.74 ± 0.27), and microbial quality, and delayed the decrease in total phenolic compounds (below 40%) during the storage time of strawberries. While coatings with free (CALF) slightly reduced color parameters ( value 29.13 ± 2.05), those with chitosan (CACLM) demonstrated lower weight loss (below 6%). Overall, the alginate-chitosan coating, particularly when combined with microencapsulated , proved effective in maintaining the quality, safety, and nutritional value of strawberries during refrigerated storage, highlighting its potential for developing functional, eco-friendly packaging solutions. This research contributes to the development of sustainable food preservation strategies and functional foods.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.3390/foods14020203 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Wheat straw-based carboxymethyl cellulose and glycerol films enriched with polymalate: Characterization and application in grape preservation.
Food Chem
January 2025
College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China. Electronic address:
The shelf-life of grapes is reduced due to infection by various pathogens and mechanical damage, which consequently limits their availability on the market and results huge economic losses. Active packaging films are expected to overcome this problem. In this study, packaging films (CMC-Gly-PMA) were developed using wheat straw-based carboxymethyl cellulose (2 %), glycerol (30 % w/w of CMC) and polymalate (0.
View Article and Find Full Text PDFUltrasonic-Assisted Synthesis and Cytocompatibility Assessment of TiO/SiO Nanoparticles-Impregnated Gum Arabic Nanocomposite: Edible Coating of Dates for Shelf-Life Extension.
Polymers (Basel)
January 2025
Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh P.O. Box 2460, Saudi Arabia.
The post-harvest management of fruit is crucial to preventing its decay and loss. Generally, edible coatings are applied to fruit to avoid decay and microbial contamination. We have used ultrasonication to synthesize TiO and residue-derived biosilica embedded in gum arabic nanocomposite.
View Article and Find Full Text PDFDevelopment of Alginate-Chitosan Bioactive Films Containing Essential Oils for Use in Food Packaging.
Foods
January 2025
Escuela de Nutrición y Dietética, Facultad de Ciencias para el Cuidado de la Salud, Universidad San Sebastián, Concepción 4030000, Chile.
The effect on the physical, mechanical, and antibacterial properties of films composed of alginate-chitosan with the incorporation of oregano (EOO) or thyme (EOT) essential oils was evaluated. These films showed a thickness between 37.7 and 38.
View Article and Find Full Text PDFEdible Alginate-Fungal Chitosan Coatings as Carriers for LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage.
Foods
January 2025
Programa de Pós-graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil.
This study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. LC03 cells were successfully encapsulated in alginate microparticles (MAL) and further coated with chitosan (MALC), resulting in enhanced protection (cell reduction below 1.4 CFU/mL), viability (8.
View Article and Find Full Text PDFQuality Preservation and Shelf-Life Extension of Prickly Pear ( L. ) Using Edible Coatings.
Foods
January 2025
MEtRICs, Departamento de Química, NOVA School of Science and Technology (NOVA FCT), Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal.
Prickly pear consumption is increasing across the world due to its rich variety of nutrients and bioactive compounds. Yet, it is a seasonal and highly perishable fruit, and the application of edible coatings emerges as an alternative to extend its shelf life. In this work, the effects of alginate, starch, chitosan, and pectin as coatings on the physicochemical, bioactive, microbiological, and textural properties of two prickly pear varieties (orange and red), kept under refrigeration (5 ± 2 °C) were evaluated for 6 weeks.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!