Liposomal and edible coating as control release delivery systems for essential oils: comparison of application on storage life of fresh-cut banana
Main Article Content
Keywords
banana, edible coating, essential oil, liposomal, storage life
Abstract
Bananas processed as fresh-cut products are highly sensitive to browning and softening. New post-harvest methods, such as the use of essential oils, are imperfect for preserving banana slices long enough to be marketable. To enable control release of oil and increases in antioxidant and antimicrobial activities, we successfully incorporated oil into liposome to form liposomal oil. The effects of oil and liposomal oil of rosemary combined with mucilage on the quality of fresh-cut banana were examined. Banana slices were subjected to a 5 min dip into solutions (1% rosemary oil (Ro), 1% rosemary oil plus 2% mucilage (Mu+Ro) and 1% rosemary liposomal oil plus 2% mucilage (Mu+LipoRo)) before being placed in a plastic tray and covered with a 0.04-mm thick plastic bag with six small pores in each bag. Physicochemical qualities were evaluated during 9 days storage at 5 °C. All treatments prevented product weight loss and the decrease of polyphenoloxidase and lipoxygenase activities during storage. There were small changes in colour, firmness, pH, titratable acidity, total soluble solids values and total phenolic content. Sensory analyses showed that minimally processed bananas were within the acceptable limits during 9 days of storage at 5 °C and Mu+LipoRo treatment had the greatest effect. The use of Mu+LipoRo preserves fresh-cut bananas for up to 9 days after processing and the results suggest that Mu+LipoRo treatment has the potential to improve the quality of fresh-cut bananas and extend their shelf life.
References
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Gortzi, O., Lalas, S., Chinou, I. and Tsaknis, J., 2006. Reevaluation of antimicrobial and antioxidant activity of Thymus spp. extracts before and after encapsulation in liposomes. Journal of Food Protection 69: 2998-3005.
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Martinez-Romero, D., Castillo, S., Valverde, J., Guillen, F., Valero, D. and Serrano, M., 2005. The use of natural aromatic essential oils helps to maintain post-harvest quality of ‘Crimson’ table grapes. Acta horticulturae 682: 1723-1729.
Meepagala, K.M., Sturtz, G. and Wedge, D.E., 2002. Antifungal constituents of the essential oil fraction of Artemisia dracunculusL. var. dracunculus. Journal of Agricultural and Food Chemistry 50: 6989-6992.
Ojagh, S.M., Rezaei, M., Razavi, S.H. and Hosseini, S.M.H., 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 120: 193-198.
Olivas, G. and Barbosa-Cánovas, G., 2005. Edible coatings for fresh-cut fruits. Critical Reviews in Food Science and Nutrition 45: 657-670.
Ouattara, B., Simard, R., Piette, G., Begin, A. and Holley, R., 2000. Diffusion of acetic and propionic acids from chitosan-based antimicrobial packaging films. Journal of Food Science 65: 768-773.
Oussalah, M., Caillet, S., Saucier, L. and Lacroix, M., 2006. Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle. Journal of Food Protection 69: 2364-2369.
Pinhero, R.G., Paliyath, G., Yada, R.Y. and Murr, D.P., 1998. Modulation of phospholipase D and lipoxygenase activities during chilling. Relation to chilling tolerance of maize seedlings. Plant Physiology and Biochemistry 36: 213-224.
Rico, D., Martin-Diana, A.B., Barat, J. and Barry-Ryan, C., 2007. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends in Food Science & Technology 18: 373-386.
Rojas-Graü, M., Tapia, M., Rodríguez, F., Carmona, A. and Martin-Belloso, O., 2007. Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples. Food Hydrocolloids 21: 118-127.
Sáenz, C., Vásquez, M., Trumper, S. and Fluxá, C., 1992. Extracción y composición química de mucílago de tuna (Opuntia ficus indica). In: Proceedings of the 2nd International Congress of Prickly Pear and Cochineal. September 1991, Universidad de Chile, Santiago, Chile, pp. 93-96.
Serrano, M., Martinez-Romero, D., Castillo, S., Guillén, F. and Valero, D., 2005. The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage. Innovative Food Science & Emerging Technologies 6: 115-123.
Shoji, Y. and Nakashima, H., 2004. Nutraceutics and delivery systems. Journal of Drug Targeting 12: 385-391.
Singleton, V. and Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144-158.
Taylor, T.M., Weiss, J., Davidson, P.M. and Bruce, B.D., 2005. Liposomal nanocapsules in food science and agriculture. Critical Reviews in Food Science and Nutrition 45: 587-605.
Vámos-Vigyázó, L. and Haard, N.F., 1981. Polyphenol oxidases and peroxidases in fruits and vegetables. Critical Reviews in Food Science & Nutrition 15: 49-127.
Wong, D.W., Tillin, S.J., Hudson, J.S. and Pavlath, A.E., 1994. Gas exchange in cut apples with bilayer coatings. Journal of Agricultural and Food Chemistry 42: 2278-2285.
Ayala-Zavala, J.F., del Toro-Sanchez, L., Alvarez-Parrilla, E., Soto-Valdez, H., Martin-Belloso, O., Ruiz-Cruz, S. and Gonzalez-Aguilar, G., 2008. Natural antimicrobial agents incorporated in active packaging to preserve the quality of fresh fruits and vegetables. Stewart Postharvest Review 4: 1-9.
Barrett, D.M. and Gonzalez, C., 1994. Activity of softening enzymes during cherry maturation. Journal of Food Science 59: 574-577.
Beaulieu, J.C., Gorny, J.R. 2002. Fresh-cut fruits. In: Gross, K.C., Wang, C.Y. and Saltveit, M. (eds.) The commercial storage of fruits, vegetables, and florist and nursery stocks. Agricultural handbook number 66. Available at: http://www.ba.ars.usda.gov/hb66/146freshcutfruits.pdf.
Bico, S., Raposo, M., Morais, R. and Morais, A., 2009. Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana. Food Control 20: 508-514.
Campaniello, D., Bevilacqua, A., Sinigaglia, M. and Corbo, M., 2008. Chitosan: antimicrobial activity and potential applications for preserving minimally processed strawberries. Food Microbiology 25: 992-1000.
Cemeroglu, B., 1992. Basic analysis methods in fruit and vegetable processing industry [in Turkish]. Arsu Press, Ankara, Turkey.
Chien, P.-J., Sheu, F. and Yang, F.-H., 2007. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering 78: 225-229.
Corbo, M.R., Bevilacqua, A., Campaniello, D., D’Amato, D., Speranza, B. and Sinigaglia, M., 2009. Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches – a review. International Journal of Food Science & Technology 44: 223-241.
Deng, Y., Wu, Y. and Li, Y., 2005. Effects of high O2 levels on post-harvest quality and shelf life of table grapes during long-term storage. European Food Research and Technology 221: 392-397.
El Ghaouth, A., Arul, J., Ponnampalam, R. and Boulet, M., 1991. Use of chitosan coating to reduce water loss and maintain quality of cucumber and bell pepper fruits. Journal of Food Processing and Preservation 15: 359-368.
Gibbs, B.F., Kermasha, S., Alli, I. and Mulligan, C.N., 1999. Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition 50: 213-224.
Gontard, N., Thibault, R., Cuq, B. and Guilbert, S., 1996. Influence of relative humidity and film composition on oxygen and carbon dioxide permeabilities of edible films. Journal of Agricultural and Food Chemistry 44: 1064-1069.
González-Aguilar, G., Tiznado-Hernandez, M., Zavaleta-Gatica, R. and Mart?nez-Téllez, M., 2004. Methyl jasmonate treatments reduce chilling injury and activate the defense response of guava fruits. Biochemical and Biophysical Research Communications 313: 694-701.
González-Aguilar, G.A., Ayala-Zavala, J., Olivas, G., de la Rosa, L. and Álvarez-Parrilla, E., 2010. Preserving quality of fresh-cut products using safe technologies. Journal für Verbraucherschutz und Lebensmittelsicherheit 5: 65-72.
Gortzi, O., Lalas, S., Chinou, I. and Tsaknis, J., 2006. Reevaluation of antimicrobial and antioxidant activity of Thymus spp. extracts before and after encapsulation in liposomes. Journal of Food Protection 69: 2998-3005.
Hagenmaier, R.D., 2005. A comparison of ethane, ethylene and CO2peel permeance for fruit with different coatings. Postharvest Biology and Technology 37: 56-64.
Ihl, M., Aravena, L., Scheuermann, E., Uquiche, E. and Bifani, V., 2003. Effect of immersion solutions on shelf-life of minimally processed lettuce. LWT-Food Science and Technology 36: 591-599.
International Organization for Standardization (ISO), 2003. ISO 4833:2003. Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of microorganisms – colony-count technique at 30 °C. ISO, Geneva, Switzerland.
Jacxsens, L., Devlieghere, F. and Debevere, J., 2002. Predictive modelling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain. International Journal of Food Microbiology 73: 331-341.
Kitazuru, E., Moreira, A., Mancini-Filho, J., Delincee, H. and Villavicencio, A.L.C.H., 2004. Effects of irradiation on natural antioxidants of cinnamon (Cinnamomum zeylanicum N.). Radiation Physics and Chemistry 71: 39-41.
Lanciotti, R., Gianotti, A., Patrignani, F., Belletti, N., Guerzoni, M. and Gardini, F., 2004. Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends in Food Science & Technology 15: 201-208.
Lee, S.H., Ahn, S.J., Im, Y.J., Cho, K., Chung, G.-C., Cho, B.-H. and Han, O., 2005. Differential impact of low temperature on fatty acid unsaturation and lipoxygenase activity in figleaf gourd and cucumber roots. Biochemical and Biophysical Research Communications 330: 1194-1198.
Martinez-Romero, D., Castillo, S., Valverde, J., Guillen, F., Valero, D. and Serrano, M., 2005. The use of natural aromatic essential oils helps to maintain post-harvest quality of ‘Crimson’ table grapes. Acta horticulturae 682: 1723-1729.
Meepagala, K.M., Sturtz, G. and Wedge, D.E., 2002. Antifungal constituents of the essential oil fraction of Artemisia dracunculusL. var. dracunculus. Journal of Agricultural and Food Chemistry 50: 6989-6992.
Ojagh, S.M., Rezaei, M., Razavi, S.H. and Hosseini, S.M.H., 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 120: 193-198.
Olivas, G. and Barbosa-Cánovas, G., 2005. Edible coatings for fresh-cut fruits. Critical Reviews in Food Science and Nutrition 45: 657-670.
Ouattara, B., Simard, R., Piette, G., Begin, A. and Holley, R., 2000. Diffusion of acetic and propionic acids from chitosan-based antimicrobial packaging films. Journal of Food Science 65: 768-773.
Oussalah, M., Caillet, S., Saucier, L. and Lacroix, M., 2006. Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle. Journal of Food Protection 69: 2364-2369.
Pinhero, R.G., Paliyath, G., Yada, R.Y. and Murr, D.P., 1998. Modulation of phospholipase D and lipoxygenase activities during chilling. Relation to chilling tolerance of maize seedlings. Plant Physiology and Biochemistry 36: 213-224.
Rico, D., Martin-Diana, A.B., Barat, J. and Barry-Ryan, C., 2007. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends in Food Science & Technology 18: 373-386.
Rojas-Graü, M., Tapia, M., Rodríguez, F., Carmona, A. and Martin-Belloso, O., 2007. Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples. Food Hydrocolloids 21: 118-127.
Sáenz, C., Vásquez, M., Trumper, S. and Fluxá, C., 1992. Extracción y composición química de mucílago de tuna (Opuntia ficus indica). In: Proceedings of the 2nd International Congress of Prickly Pear and Cochineal. September 1991, Universidad de Chile, Santiago, Chile, pp. 93-96.
Serrano, M., Martinez-Romero, D., Castillo, S., Guillén, F. and Valero, D., 2005. The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage. Innovative Food Science & Emerging Technologies 6: 115-123.
Shoji, Y. and Nakashima, H., 2004. Nutraceutics and delivery systems. Journal of Drug Targeting 12: 385-391.
Singleton, V. and Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144-158.
Taylor, T.M., Weiss, J., Davidson, P.M. and Bruce, B.D., 2005. Liposomal nanocapsules in food science and agriculture. Critical Reviews in Food Science and Nutrition 45: 587-605.
Vámos-Vigyázó, L. and Haard, N.F., 1981. Polyphenol oxidases and peroxidases in fruits and vegetables. Critical Reviews in Food Science & Nutrition 15: 49-127.
Wong, D.W., Tillin, S.J., Hudson, J.S. and Pavlath, A.E., 1994. Gas exchange in cut apples with bilayer coatings. Journal of Agricultural and Food Chemistry 42: 2278-2285.
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Jun 9, 2014
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