scholarly journals Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives

2021 ◽  
Vol 2021 ◽  
pp. 1-13
Author(s):  
Rafael Gomes-Araújo ◽  
Dolores Gabriela Martínez-Vázquez ◽  
Ana Verónica Charles-Rodríguez ◽  
Sarahi Rangel-Ortega ◽  
Armando Robledo-Olivo
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Antimicrobial Effect ◽  
Edible Films ◽  
Plant Residues ◽  
Nutritional Content ◽  
Point Of Sale ◽  
Microbial Inhibition ◽  
Vegetable Products

Agricultural vegetable products always seek to meet the growing demands of the population; however, today, there are great losses in supply chains and in the sales stage. Looking for a longer shelf life of fruits and vegetables, postharvest technologies have been developed that allow an adequate transfer from the field to the point of sale and a longer shelf life. One of the most attractive methods to improve quality and nutritional content and extend shelf life of fruits and vegetables is the incorporation of bioactive compounds with postharvest technologies. These compounds are substances that can prevent food spoilage and the proliferation of harmful microorganisms and, in some cases, act as a dietary supplement or provide health benefits. This review presents an updated overview of the knowledge about bioactive compounds derived from plant residues, the techniques most used for obtaining them, their incorporation in edible films and coatings, and the methods of microbial inhibition.

scholarly journals ADVANCES IN PRESERVATION OF FRUITS AND VEGETABLES WITH BIOACTIVE COATINGS

2015 ◽  
Vol 33 (2) ◽  
Author(s):  
ROMEO ROJAS ◽  
ANTONIO A. VICENTE ◽  
CRISTÓBAL N. AGUILAR
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Edible Films ◽  
High Quality ◽  
Bioactive Coatings ◽  
Food Engineering ◽  
Science Technology ◽  
Challenges And Opportunities ◽  
Continue Research

Bioactive compounds are a large group of compounds (antimicrobials, antioxidants, nutrients, etc.), but its use in edible films and coatings for application on fruits and vegetables has been very important because nowadays the consumers demand fruits and vegetables that are fresh, healthy, high quality and easy to prepare. A number of investigations have shown that the use of additives in edible films and coatings improve its functionability and provide compounds for human health. However, it is necessary to continue research that can generate specific or tailor-made edible films and coatings for each product with the best characteristics for preservation. In this review we present and analyze the concepts, progress and perspectives in the design and application of edible films and coatings for fruits and vegetables in order to define the challenges and opportunities that this topic of study in the field of science, technology and food engineering.

scholarly journals Fruit and Vegetable Peels: Utilization of High Value Horticultural Waste in Novel Industrial Applications

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2812 ◽  
Author(s):  
Harsh Kumar ◽  
Kanchan Bhardwaj ◽  
Ruchi Sharma ◽  
Eugenie Nepovimova ◽  
Kamil Kuča ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Value Added ◽  
Economic Loss ◽  
Edible Films ◽  
Industrial Applications ◽  
Fruit And Vegetable ◽  
Horticultural Crops ◽  
Fully Cooked

Fruits and vegetables are the highly used food products amongst the horticultural crops. These items are consumed uncooked, nominally cooked or fully cooked, according to their nature and cooking process. With the change in diet habits and rising population, the production, as well as the processing of horticultural crops, has exponentially improved to meet its increasing demand. A large amount of peel waste is generated from fruit and vegetable-based industries and household kitchen and has led to a big nutritional and economic loss and environmental problems. Processing of fruits and vegetables alone generates a significant waste, which amounts to 25–30% of the total product. Most common wastes include pomace, peels, rind and seeds, which are highly rich in valuable bioactive compounds such as carotenoids, enzymes, polyphenols, oils, vitamins and many other compounds. These bioactive compounds show their application in various industries such as food to develop edible films, food industries for probiotics and other industries for valuable products. The utilization of these low-cost waste horticultural wastes for producing the value-added product is a novel step in its sustainable utilization. The present review intends to summarize the different types of waste originating from fruits as well as vegetables peels and highlight their potential in developing edible films, probiotics, nanoparticles, carbon dots, microbial media, biochar and biosorbents.

scholarly journals Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage

2019 ◽  
Vol 25 (6) ◽  
pp. 472-479 ◽  
Author(s):  
Luana Fernandes ◽  
Susana Casal ◽  
José A Pereira ◽  
Ermelinda L Pereira ◽  
Jorge A Saraiva ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
High Increase ◽  
Similar Appearance ◽  
Monomeric Anthocyanins ◽  
Temperature Storage

Edible flowers, such as pansies, have a short shelf-life. Crystallization is a treatment used to prolong the shelf-life of fruits and vegetables. So, the aim of the present work was to investigate the effect of crystallization in the physicochemical, microbial and antioxidant properties of pansies ( Viola×wittrockiana) during room temperature storage (7, 15, 30, 60 and 90 days). Comparing fresh and crystallized pansies, significant differences were detected. After 90 days of storage, crystallized pansies kept similar appearance to those immediately after treatment. A significant decrease in water activity, moisture, ash and protein contents was observed between 0 and 90 days of storage for crystallized pansies. Some bioactive compounds, such as flavonoids and monomeric anthocyanins, showed a significant decrease after 90 days of storage, while hydrolysable tannins increased. Concerning phenolic compounds, these maintained constant along storage. The microbial load of crystallized pansies during all storage time was lower than fresh ones. So, crystallization can be an effective method for pansies preservation, being some nutritional and bioactive compounds, little affected during storage. However, crystallization contributed to a high increase in sugar content and energy values compared to fresh pansies.

scholarly journals State of the Art on Functional Coatings for Applications in The Agri-Food Industry

2021 ◽  
Vol 78 (2) ◽  
pp. 1
Author(s):  
Paul Alexandru POPESCU ◽  
Vlad Ioan POPA ◽  
Amalia Carmen MITELUT ◽  
Elisabeta Elena POPA ◽  
Mihaela Cristina DRAGHICI ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Food Products ◽  
Barrier Properties ◽  
Edible Films ◽  
Functional Coatings ◽  
Novel Approach ◽  
Edible Packaging

Nowadays, consumer’s awareness regarding edible and functional coatings used in the food industry is increasing because of their novel approach on prolonging the shelf life of agri-food products that during storage, are subjected to a loss of quality attributes, which inevitably contributes to food waste. In order to combat this problem, functional coatings and edible films can be used because of their capability to extend the shelf life of food products by providing gas and water barrier properties and delaying microbial spoilage. The aim of this study is to review the literature and outline the most recent findings and developments regarding edible and functional coatings used in the food industry. Functional and edible coatings can be applied on different types of food products, like meat products, different kinds of cheeses and fruits and vegetables. mainly because they help maintain the organoleptic proprieties, such as aroma, taste and appearance and prologue their shelf life. The new concept of functional coatings and edible packaging has significantly influenced the marketing and safety aspects of food products and further studies and developments are needed to improve these technologies.

scholarly journals Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 899
Author(s):  
Muhammad Rehan Khan ◽  
Stefania Volpe ◽  
Marika Valentino ◽  
Nicoletta Antonella Miele ◽  
Silvana Cavella ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Methodological Approach ◽  
Relevant Literature ◽  
Food Additives ◽  
Food Products ◽  
Life Extension ◽  
Decay Kinetics ◽  
Shelf Life Extension

There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to reduce food losses during the post-harvest stage. Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such as an antioxidant or antimicrobial. Active protein-based coatings and films have the potential to extend the shelf-life of food products by decreasing their respiration rates, as they exhibit an excellent gas barrier and good mechanical properties as compared to other biopolymeric packaging. Among protein-based biopolymers, casein and its derivatives as packaging films have been extensively studied due to their low cost, complete biodegradability, and availability. Currently, there is no review study focusing on caseinate-based active coating and film, thus, this review aims to give insights on the composition, rheology, structure, and properties of caseinate-based formulations by critically discussing the results presented in the literature. A methodological approach was followed to obtain relevant literature to discuss the influence of additives on the shelf-life of F&V. Furthermore, changes in secondary structure of casein were observed after incorporation of bioactive compounds (i.e., phenolic acids). Likewise, there is a need to explore chemical interactions among bioactive compounds and biopolymer material by using in silico and laboratory trials as food additives have shown to influence the physicochemical properties of film and shelf-life of food products.

scholarly journals Chitosan film incorporated with Garcinia atroviridis for the packaging of Indian mackerel (Rastrelliger kanagurta)

2018 ◽  
Vol 42 (6) ◽  
pp. 666-675
Author(s):  
Nurshahira Binti Khairul Zaman ◽  
Nyam Kar Lin ◽  
Pui Liew Phing
Keyword(s):  
Shelf Life ◽  
Water Solubility ◽  
Antibacterial Properties ◽  
Chitosan Film ◽  
Antimicrobial Effect ◽  
Color Difference ◽  
Edible Films ◽  
Elongation At Break ◽  
Indian Mackerel ◽  
Total Color Difference

ABSTRACT Herbs and spices, having antimicrobial effect, can be incorporated into edible films, to extend product shelf life and the reduce the risk of microbial growth on food. The aim of this study is to develop chitosan film incorporated with Garcinia atroviridis, also known as ‘asam gelugur’, ‘asam gelugo’, or ‘asam keping’. The film with different concentrations of Garcinia atroviridis (1 to 5% v/v) with chitosan (1.5% w/v) were investigated for its physical, mechanical and antibacterial properties. With the increase of Garcinia atroviridis extract incorporated, water solubility of the films increases (from 21.17 to 53.61%). Increase of Garcinia atroviridis incorporated into chitosan film also increase the total color difference. Film with higher concentration of Garcinia atroviridis extract produced thicker film compared to the film without extract (from 0.048 to 0.143 mm). The film with 5% (v/v) Garcinia atroviridis possessed low tensile strength (3.28 MPa) and elongation at break (13.90%). Young’s modulus was decreased in value (from 0.72 to 0.24 MPa) as the higher concentration of Garcinia atroviridis extract was added. High Garcinia atroviridis extract (5% v/v) in the chitosan films demonstrated greater inhibitory activity against the bacteria strains (Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus). With the edible film of 5% (v/v) Garcinia atroviridis applied, the Indian mackerel was found to have a longer shelf life (3.5 days) as compared to the control (2.5 days).

Perspectives of using standards based on management systems for increasing the competitiveness of fruit and vegetable products in the republic of Uzbekistan

2019 ◽  
Vol 2 (4) ◽  
pp. 48-53
Author(s):  
Imomov Jamshidxon Odilovich
Keyword(s):  
Network Management ◽  
Management System ◽  
Fruits And Vegetables ◽  
Economic Reforms ◽  
Management Systems ◽  
Fruit And Vegetable ◽  
Network Management System ◽  
Food Markets ◽  
Vegetable Products ◽  
The Republic

This article examines the role and importance of agriculture in the economy of the Republic of Uzbekistan and demonstrates the need to improve the competitiveness of fruit and vegetable products in future economic reforms and the need for implementing a network management system. The SWOT method also shows the prospects and ways to increase the competitiveness of fruits and vegetables in the global agrarian and food markets.

Russia in the World Production and Market of Potatoes and Fruit and Vegetable Products

2020 ◽  
pp. 74-83
Author(s):  
Yu.I. Agirbov ◽  
◽  
R.R. Mukhametzyanov ◽  
E.V. Britik ◽  
◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
World Market ◽  
Climatic Conditions ◽  
Global Rating ◽  
Vegetable Production ◽  
World Production ◽  
Fruit And Vegetable ◽  
Vegetable Products ◽  
The World ◽  
Qualitative Changes

In 1961-2018 in the world as a whole, the gross harvest of potatoes increased from 290.6 million tons to 368.2 million tons, that is, 1.36 times. Over the same period, the production of vegetables and food melons increased from 197.7 million tons to 1,088.8 million tons (5.51 times), and fruits and berries from 199.9 million tons to 867.8 million tons (4.34 times). In a number of states in 1992-2018 the corresponding increase significantly exceeded the average values for the world as a whole, as a result of which their place in the global ranking increased, and the positions of some traditional producers of potatoes and fruits and vegetables decreased. For example, in terms of gross harvest of potatoes in 1992, Russia was in first place, and Poland was in third, while in 2018 they were in 4th and 9th positions, respectively. In terms of vegetable production, Italy and Japan were displaced from 4th and 5th places, which were taken by Turkey and Nigeria. In terms of gross harvests of fruits and berries, Turkey occupied the fifth position in total world production by 2018, although in 1992 it belonged to Italy. Quantitative and qualitative changes inevitably have a significant impact on both the volume of the world market and the parameters of international trade in potatoes, vegetables and melons, fruits and berries. Processes in foreign economic liberalization and economic integration contributed to an increase in the specialization and concentration of production of relevant plants in countries with more favorable natural and climatic conditions, as well as a gradual increase in demand for potatoes, vegetables and melons, fruits and berries from a number of states, including those that used to meet the needs of their population in large volumes at the expense of their own producers. The Russian Federation is one of the significant players in the world potato and fruit and vegetable market. Despite the increase in gross fruit and vegetable production in recent years, Russia’s positions in the global rating dropped from 7th to 10th place in vegetables and melons, from 20th to 31st place in fruits and berries. As for potatoes, there was a decrease in the volume of its production, as a result, Russia dropped from 1st place in 1992 to 4th place in 2018.

scholarly journals Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Seyed Mohammad Davachi ◽  
Neethu Pottackal ◽  
Hooman Torabi ◽  
Alireza Abbaspourrad
Keyword(s):  
Fruits And Vegetables ◽  
Uv Light ◽  
Barrier Properties ◽  
Edible Films ◽  
Food Preservation ◽  
Elongation At Break ◽  
The Public ◽  
Medical Benefits ◽  
Seed Mucilage

AbstractThere is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. With the aim of preparing eco-friendly probiotic edible films, we explored the addition of probiotics to the seed mucilage films of quince, flax, and basil. These mucilages are natural and compatible blends of different polysaccharides that have demonstrated medical benefits. All three seed mucilage films exhibited high moisture retention regardless of the presence of probiotics, which is needed to help preserve the moisture/freshness of food. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films. These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability. This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics.

scholarly journals Recent Developments in Seafood Packaging Technologies

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 940
Author(s):  
Michael G. Kontominas ◽  
Anastasia V. Badeka ◽  
Ioanna S. Kosma ◽  
Cosmas I. Nathanailides
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Modified Atmosphere Packaging ◽  
High Water ◽  
Edible Films ◽  
Nitrogenous Compounds ◽  
Quality Properties ◽  
Unsaturated Lipids ◽  
Active Food Packaging ◽  
Seafood Products

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

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