Coatings
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2022
·Vol. 12
·期 3
·385
·
IF 3.236
Xiaotong Zhou,Liu Liu,Jianke Li,Lin Wang,Xueying Song
To prolong the storage period of blueberry and improve its shelf-life quality, an edible coating based on chitosan was developed, and different contents of pectin were added to the coating. In this study, Jerusalem artichoke residue was used as a source of pectin, which is a byproduct of the processing of inulin. The extracted pectin has a low cost and high quality, which is very suitable for the preservation of coating. The coating was prepared and the chemical properties of the coating were characterized by SEM, XRD, TG, and FTIR. The barrier properties of the coating were analyzed by thickness, water content, solubility, and water vapor permeability. The results showed that the pectin coating exhibited excellent performance in blueberry preservation. Following 16 days of storage, the decay and weight loss rates of blueberry treated with 0.2% pectin coating decreased by 33 and 22%, respectively. Moreover, the organic acid consumption of the coated blueberry slowed and the anthocyanins were better preserved. As a low-cost, safe, and efficient technology, the pectin chitosan composite coating has significant potential in the berries preservation industry.Keywords:Jerusalem artichoke;pectin;coating;blueberry preservation
研究领域:
食品科学
·
植物化学
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DOI
高影响因子
Coatings
·
2019
·Vol. 9
·期 11
·745
·
IF 2.33
Linyun Zhang,Chongxing Huang,Hui Zhao
In this work, some multilayer coatings (two-layer, four-layer or six-layer) based on pullulan and chitosan for protecting papayas were prepared by the layer-by-layer technique. The papayas were coated by immersion and stored at 25 °C, 50% relative humidity or up to 14 days. Uncoated and monolayer-coated papayas were used as controls. The pullulan/chitosan coatings decreased the papaya weight loss, softening, color change (b*, ΔE), and pH, retarded the fall of titratable acidity and vitamin C, and maintained respiratory rate and soluble solid contents. Sensory quality evaluation demonstrated that pullulan/chitosan coatings effectively preserved papaya flavor and overall acceptance. In general, the four-layer coatings provided the best fruit preservation. In conclusion, multilayer pullulan/chitosan coatings are efficient in maintaining the post-harvest quality and prolonging the shelf life of fresh papaya.Keywords:papaya;preservation;pullulan;chitosan;multilayer coating
研究领域:
食品科学
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植物生理学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Huiyun Zhang,Peng He,Huaibin Kang,Xinling Li
Edible coating solutions, containing chitosan (CH) and bamboo vinegar (BV), were developed to investigate the effect of CH-BV coating solutions on quality and shelf life of ready to cook (RTC) pork chops stored at 4 ± 1 °C for 12 days. The antioxidant effects against lipid oxidation and antimicrobial activity against total viable counts (TVC), lactic acid bacteria (LAB), Enterobacteriaceae , and Pseudomonus spp. were analyzed. At the same time, Changes in color parameters and sensory attributes of all RTC samples were evaluated. Results showed that CH-BV coating treatments tended to retard lipid oxidation by inhibited the increases in TBARS values. CH coating treatments enhanced L* and maintained a* values almost stable during storage. Compared to the control sample, CH and CH-BV coating treatments maintained the initial color values of samples for a longer period according to DE* values. Based primarily on microbiological and sensory data, CH and CH-BV coating treatments improved shelf-life by ca. 3 and 6 days, respectively. Therefore, bamboo vinegar-based edible coating treatment could be applied to RTC meat products to improve product's shelf life and food safety.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
Food Packaging and Shelf Life
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2025
·
IF 10.6
Fengyan Liang,Jinwen Geng,Ziming Yang,Wanqi Cen,Miaoyu Zhao,Xunting Huang,Changbin Wei,Puwang Li,Kaidong Liu
Amphiphilic chitosan (DA-CS-AG) was synthesized and incorporated with ursolic acid (UA) to develop an active coating film. Characterization techniques confirmed the preparation of DA-CS-AG, and UA was successfully entrapped in the active coating films. With the weight ratios of UA to DA-CS-AG increasing from 1:20, 2:20–4:20, the coating films exhibited increased thickness, improved water resistance, higher tensile strength, and enhanced antioxidant and antibacterial properties. As the UA/DA-CS-AG weight ratio increased from 1:20–2:20, the films ’ UV-shielding capability, water vapor barrier properties, and elastic properties increased. However, these properties deteriorated when the weight ratio increased to 4:20. Preservation experiments of papaya fruits demonstrated that UA/DA-CS-AG-2 coating films delayed the ripening of papaya at 25 º C for 16 days based on appearance, color changes, quality indexes, and sensory evaluation. In conclusion, these active coating films can serve as packaging materials for fruits and vegetables.
研究领域:
食品科学
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材料科学
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植物学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Hesheng Wang,Linna Wang,Silong Jia,Qiyuan Feng,Limin Guo,Shaoying Zhang,Youwei Yu
Conventional petroleum-based food packaging faces sustainability challenges due to limited water resistance and mechanical strength. To address this, we developed an octenyl succinic anhydride (OSA)-modified gelatin film crosslinked with vanillin (OGV), enhancing its potential for food packaging applications. Infrared and X-ray spectroscopy confirmed the successful modification of gelatin and forming a Schiff base structure with vanillin. Thermal analysis showed that the modification and crosslinking enhanced the film's thermal stability. The results demonstrated that OSA modification and vanillin crosslinking significantly enhanced the mechanical strength of OGV films, increasing tensile strength from 19.50 MPa to 43.04 MPa. Additionally, OGV films exhibited excellent water vapor barrier properties, with the water contact angle increasing from 76.6° to 91.1°, along with superior UV-blocking capacity and notable antimicrobial activity against E. coli and S. aureus . Furthermore, applying OGV films to fresh-cut green peppers effectively reduced weight loss (by 9.23 % after 10 days), preserved chlorophyll and ascorbic acid content, and inhibited lipid peroxidation, thereby extending shelf life. These findings highlight the potential of this bio-based film as an effective and sustainable alternative for food packaging applications.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Coatings
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2019
·Vol. 9
·期 8
·489
·
IF 2.33
Qianqian Zhou,Peiyun Li,Shiyuan Fang,Wenru Liu,Jun Mei,Jing Xie
This research was to evaluate the effects of gelatin (G) active coating containing eugenol/β-cyclodextrin (βCD) emulsions combined with superchilling (−0.9 °C) on physicochemical, microbiological, and organoleptic properties of Chinese seabass samples during 30 days of storage. Results showed that seabass samples dipped in G-βCD coatings containing 0.15% or 0.3% eugenol combined with superchilling could significantly lower the total volatile basic nitrogen, K value, total viable count, H2S-producing bacteria,Pseudomonasspp. and Psychrophilic counts, and free fatty acids. Further, G-βCD coatings containing eugenol with superchilling (−0.9 °C) were more effective in retarding the water migration by low field NMR and MRI results, maintaining quality of seabass during storage according to organoleptic evaluation results.Keywords:Chinese seabass;superchilling;active coating;eugenol;shelf life
研究领域:
食品科学
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水产保鲜
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产品关联
DOI
高影响因子
Materials
·
2019
·Vol. 12
·期 13
·2039
·
IF 2.972
Cheng Yin,Chongxing Huang,Jun Wang,Ying Liu,Peng Lu,Lijie Huang
During this study, fresh mangoes were packed into multilayer coatings made from chitosan containing cinnamon essential oil microcapsules and alginate solutions that were alternately deposited on the mango surfaces by electrostatic interaction. We then compared the physical and chemical indexes to examine the changes in the mangoes during 14 d of storage. The results showed that the microcapsules prepared in the experiment were of uniform size, with the sustained release of essential oil exceeding 168 h. Compared with uncoated mangoes, the mangoes coated with the coatings could effectively inhibit the decrease of the titratable acid, soluble solids, and vitamin C contents; slow down the increase of the weight loss and pH; delay the appearance of mango respiration peaks; and preserve the firmness at storage conditions of 25 °C and 50% RH. Our findings revealed that mangoes without treatment showed losses in their edible and commercial value after 14 days in storage, and the mangoes coated with five layers still retained food and commercial value. Cross-sectional scanning electron microscopy images of the coatings showed that they had distinct layers and were of good uniformity and tight binding, and they also had good adhesion to the mango surface. These findings provide important insights into the use of coatings for the packaging of fruits during storage, which is essential for promoting the application of coatings for packaging preservation without big cost and expensive equipment.Keywords:mango;cinnamon essential oil microcapsule;chitosan;sodium alginate;coating;preservation
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF POLYMERS AND THE ENVIRONMENT
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2022
·Vol. 31
·期 2
·565-578
·
IF 4.705
Yu Huijie,Yan Qi,Yang Zhijun,Mei Jun,Xie Jing
This research was to evaluate the effects of locust bean gum (LBG) and carboxymethyl chitosan (CMCS) active coatings supplemented with Melissa officinalis L. essential oil (MOEO) nanoemulsions to extend the shelf life of sea bass ( Lateolabrax japonicus ) fillets during refrigerated storage at 4 °C. The results indicated that the active coatings could delay the increase in microbiological, pH, and K value of sea bass fillets. At the same time, the active coatings markedly depressed the off-flavor compounds productions such as the trimethylamine (TMA), total volatile basic nitrogen (TVB-N), hypoxanthine (Hx), hypoxanthine riboside (HxR) and reduced free amino acids (FAAs) accumulation during refrigerated storage. 24 volatile compounds were identified and the active coatings treated significantly reduced the fishy flavor compounds, such as 2-ethyl-1-hexanol, 3-methylbutanol, 2-methylbutanol, hexanal, and 1-octen-3-one. The shelf life of uncoated sea bass was 6 days, and sea bass treated with CMCS/LBG, CMCS/LBG-0.5%MOEO, CMCS/LBG-1%MOEO and CMCS/LBG-2%MOEO were 6, 9, 12 and 15 days, respectively, which suggested that the active coatings were a potential option in maintaining the quality of sea bass during refrigerated storage. Graphical Abstract
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2025
·
IF 6.8
Xi Wei,Jing Xie,Tingting Tang,Shanshan Lei,Weirui Fang,Yuxin Liu,Jiayi Zheng,Jing Wu,Xiaoyi Zhu,Wen Qin,Mingrui Chen,Yaowen Liu
This study developed a novel microcapsule-containing thymol (THY) coating to stabilize anthocyanin accumulation in postharvest blueberries and to elucidate its underlying regulatory mechanism. The microcapsules were fabricated using β-cyclodextrin (β-CD) modified with polyethylene glycol 6000 (PEG6000) and sucrose fatty acid ester (SE-15). An orthogonal experimental design was employed to optimize the preparation process. The optimized controlled-release coating stabilized THY release while enhancing its antioxidant and antimicrobial properties. Among the coatings with different THY concentrations, the coating containing 30 mg·L⁻¹ THY (CR-30) most effectively preserved blueberry quality and promoted anthocyanin accumulation by regulating the activity of key enzymes related to anthocyanin metabolism. Integrated metabolomic and transcriptomic analyses of the CR-30 treatment identified 20 differentially accumulated metabolites (DAMs), which were enriched in anthocyanin, flavonoid, and related biosynthesis pathways, alongside 21 differentially expressed genes (DEGs) involved in anthocyanin synthesis. Furthermore, key differential transcription factors, including MYB, WRKY, and bHLH, showed significant correlations with the DAMs and DEGs, highlighting their regulatory roles in anthocyanin metabolism. This study elucidates the regulatory mechanisms of THY on anthocyanin metabolism, providing a theoretical foundation for the development of innovative postharvest quality management technologies in blueberries.
研究领域:
食品科学
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采后生物学
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植物生理学
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分子生物学
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天然产物化学
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食品保鲜技术
✓ 已验证
产品关联
DOI
高影响因子
Plants-Basel
·
2021
·Vol. 10
·期 11
·2432
·
IF 3.935
Saichao Wei,Jun Mei,Jing Xie
The mango is an important tropical fruit in the world, but it is easily perishable after harvest. In order to investigate the effect of the compound preservation technology on the physiology and quality of mangoes during transportation and storage, mangoes were treated with different packaging and preservation methods. All mangoes were subjected to simulated transportation by a vibration table for 24 h (180 r/min, 13 °C), and stored at 13 °C. The changes in the color, physicochemical characteristics, quality, and antioxidant-related enzymes of the mangoes were measured. The results show that the shelf life of inflatable bag packing (CK) was only 24 d, while the other treatments could be 30 d. The inflatable bag packing with modified atmosphere packaging (MAP) treatment (HPM) had the lowest yellowing degree (12.5%), disease index (34.4%), and mass loss (2.95%), at 30 d. Compared with the CK, the compound treatment containing MAP prolonged the peak respiration of the mangoes by 6 d and suppressed the increase in the total soluble solids and relative conductivity. Meanwhile, the HPM could effectively maintain moisture content, firmness, titratable acid, vitamin C, and the peroxidase and superoxide dismutase content, indicating that the treatment could maintain the better quality and antioxidation ability of mangoes. In summary, the MAP compound treatment better maintained the commercial characteristics of the mangoes, followed by the edible coating compound treatment. The results provide a theoretical reference for mango cushioning packaging and postharvest storage technology.Keywords:Mangifera indicaL.;simulated transport vibration;low-temperature storage;packaging method;edible coating;modified atmosphere;quality
研究领域:
食品科学
·
采后技术
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农业工程
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CURRENT ISSUES IN MOLECULAR BIOLOGY
·
2025
·Vol. 47
·期 12
·995
·
IF 3
Baogang Zhou,Haibao Tang,Ran Liu,Chengfei Huang,Sarengaowa,Wenzhong Hu
Strawberries are highly susceptible to postharvest deterioration, including softening, decay, and nutrient loss, which severely limits their shelf life and commercial value. This study developed and evaluated a natural composite coating combining mulberry anthocyanin extract from Morus nigra fruits and carboxymethyl chitosan to extend the postharvest life of strawberries. The coating was rationally designed based on complementary functions: carboxymethyl chitosan acts as a semi-permeable barrier reducing water loss and microbial infestation, while mulberry anthocyanin provides antioxidant activity to mitigate oxidative stress-induced senescence. The anthocyanin extract contained cyanidin-3-glucoside (32.9%) and cyanidin-3-rutinoside (29.7%) as major components and exhibited good radical scavenging activity. Strawberries were treated with the composite coating, carboxymethyl chitosan alone, potassium sorbate, or left untreated, and then stored at 25 °C for five days. The composite coating treatment was most effective, significantly reducing weight loss, maintaining firmness, inhibiting browning, and lowering malondialdehyde accumulation compared to other treatments. These findings demonstrate that the mulberry anthocyanin-carboxymethyl chitosan composite coating is a promising natural strategy for strawberry preservation.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2022
·Vol. 15
·期 12
·2683-2696
·
IF 5.581
Liu Jingbo,Cheng Dongkun,Zhang Deju,Han Lu,Gan Yiming,Zhang Ting,Yu Yiding
This study aimed to develop and characterize the chitosan-edible coating solution (CS-NH-TC) incorporated with ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid and then investigate their effect on physicochemical, antibacterial, and sensory properties of marinated eggs stored at 4 °C for 24 days; marinated eggs without coating were set as control. The CS-NH-TC edible coating solution exhibited the lowest particle size (582.6 ± 16.6 nm) and polydispersity index (0.49) and highest zeta potential (30.96) among the coatings. The FT-IR spectra showed that TP, VC, nisin, and ε-PLH were successfully encapsulated in the CS edible coating solution. The moisture content and water-holding capacity of the marinated eggs coated with CS-NH-TC remained stable up to 20 days. Marinated eggs coated with CS-NH-TC edible coating solution exhibited lower total viable counts of microorganisms and more stable color and pH values compared to the control during the entire storage time. Furthermore, the texture and sensory evaluation results demonstrated that marinated eggs coated with CS-NH-TC edible coating solution had low degradation rate and improved overall acceptability scores. This study confirmed that CS-NH-TC edible coating solution was a promising coating for improving the quality and shelf life of marinated egg products and may have a broad application prospect in the preservation of other food products.
研究领域:
食品科学
·
微生物学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）