Enhancing grape preservation: The synergistic effect of curry leaf essential oil in buckwheat starch-chitosan composite coatings

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-11-04 DOI:10.1016/j.foodcont.2024.111001

Himanshi Bansal , Surinder Singh , Aashima Sharma , Kuljinder Kaur , Kamalendra Yadav , Mahendra Bishnoi , Jatinder Singh , S.K. Mehta

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Abstract

A novel edible composite coating composed of buckwheat starch (BS) and chitosan (CH) with varying levels of curry leaf essential oil (CLEO) was synthesized in the present study. Initially, starch was extracted from buckwheat groats, and its proximate analysis revealed a high amylose content (21.91 ± 0.32%), which makes it an excellent base material for coating formation. The composite coatings were created by blending BS and CH with CLEO in different concentrations. The coatings underwent a comprehensive evaluation, including physico-chemical, functional, thermal analyses, and microstructural characterization. Cytotoxicity tests on human cell lines (Caco-2) confirmed that the coatings were non-toxic. Among the various formulations, the coating with 2.0% CLEO (referred to as F5) exhibited the highest antimicrobial activity, maximum antioxidant properties, and the lowest water solubility. Following this, the coatings were applied to green grapes (Vitis vinifera) via dip coating technique. The performance of coatings was assessed by storing the grapes under room temperature (25 ± 1 °C) and refrigeration conditions (4 ± 1 °C). From visual appearance and physio-chemical tests, it was concluded that the F5 coating was potentially active in extending the shelf life of grapes to 12 days at room temperature and to 20 days under refrigeration storage. Overall, the BS-CH-CLEO composite coating emerges as a refined and eco-conscious bioactive packaging solution, elegantly extending the shelf life of grapes while providing both sustainability and cost-efficiency.

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提高葡萄的保鲜效果：咖喱叶精油在荞麦淀粉-壳聚糖复合涂层中的协同效应

本研究合成了一种由荞麦淀粉（BS）和壳聚糖（CH）以及不同含量的咖喱叶精油（CLEO）组成的新型可食用复合涂层。首先，从荞麦糁中提取淀粉，其近似分析显示淀粉含量较高（21.91 ± 0.32%），这使其成为形成涂层的极佳基础材料。通过将不同浓度的 BS 和 CH 与 CLEO 混合制成复合涂层。涂层经过了综合评估，包括物理化学、功能、热分析和微结构表征。对人类细胞系（Caco-2）进行的细胞毒性测试证实，涂层是无毒的。在各种配方中，含有 2.0% CLEO 的涂层（称为 F5）表现出最高的抗菌活性、最强的抗氧化性和最低的水溶性。随后，通过浸涂技术将涂层涂抹到绿葡萄（葡萄属）上。通过在室温（25 ± 1 °C）和冷藏条件（4 ± 1 °C）下储存葡萄，对涂层的性能进行了评估。根据视觉外观和理化测试得出结论，F5 涂层具有潜在的活性，可将葡萄的保质期在室温下延长至 12 天，在冷藏条件下延长至 20 天。总之，BS-CH-CLEO 复合涂层是一种精致的、具有生态意识的生物活性包装解决方案，可优雅地延长葡萄的货架期，同时兼具可持续性和成本效益。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.