Effect of coating with nano-chitosan and nano-calcium lactate on quality and storability indices of fresh-cut Galia melon

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-01-16 DOI:10.1007/s13197-025-06525-3

Ibrahim Salama, Samy Abo-Elmaaty, Abdulrahman Sulieman, Magdy Abdel-Hady, Younes Rashad, Mohamed Hafez, Ahmed Abd-ElGawad, Mohamed H. EL-Saeid, Mohamed Bourouah

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引用次数: 0

Abstract

Galia melon is known to have a short shelf life and subjected to quality deterioration. This study aimed to enhance the storability and reduce spoilage of fresh-cut Galia melon cubes using various mixtures of chitosan and calcium lactate coating. The tested mixtures included 2, 4, or 6% Ca-lactate with 0.2% nano-chitosan, 0.2, 0.4, or 0.6% nano-Ca-lactate with 2% chitosan, and 0.2, 0.4, or 0.6% nano-Ca-lactate with 0.2% nano-chitosan. Results showed that the combined use of nano-chitosan and nano-Ca-lactate coatings exhibited many benefits, including delayed spoilage, improved storability, and extended shelf life up to 16 days. The best results were achieved with the combination of 0.2% nano-chitosan with 0.2, 0.4, or 0.6% nano-Ca-lactate, which reduced the firmness loss to 20.3% compared with 66% for uncoated melon pieces (control). Furthermore, total plate count and yeast/mold count were lowered from 7.1 to 3.4 log CFU g⁻¹ in the control treatment to 5.6 and 1.4 log CFU g⁻¹ in case of 0.2% nano-chitosan with 0.2% nano-Ca-lactate., respectively. Uncoated samples (control) showed off flavor formation at the end of storage while coated treated samples still maintained their quality in terms of taste and received higher scores. Based on the obtained results, combination of 0.2% nano-chitosan and 0.2% nano-Ca-lactate treatment proved to be effective in extending the storage time up to 16 days and preserving the quality and bioactive components of the fresh-cut melon cubes.

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纳米壳聚糖和纳米乳酸钙包衣对鲜切甜瓜品质和贮藏指标的影响

众所周知，加利亚甜瓜的保质期很短，而且质量会变差。以壳聚糖和乳酸钙包衣为原料，研究了壳聚糖和乳酸钙包衣的不同配比，以提高甜瓜切块的贮藏性，减少甜瓜的变质。测试的混合物包括2、4或6%乳酸钙与0.2%纳米壳聚糖，0.2、0.4或0.6%乳酸钙与2%纳米壳聚糖，以及0.2、0.4或0.6%乳酸钙与0.2%纳米壳聚糖。结果表明，纳米壳聚糖和纳米乳酸钙涂层的联合使用具有许多优点，包括延迟变质，改善储存性，延长保质期长达16天。0.2%纳米壳聚糖与0.2、0.4或0.6%纳米乳酸钙的组合效果最好，将甜瓜片的硬度损失降低到20.3%，而未包覆甜瓜片的硬度损失为66%。此外，培养皿总数和酵母/霉菌总数从对照处理的7.1 ~ 3.4 log CFU g−1降低到0.2%纳米壳聚糖和0.2%纳米乳酸处理的5.6和1.4 log CFU g−1。,分别。未涂覆的样品（对照组）在储存结束时表现出风味形成，而涂覆后的样品在味道方面仍然保持其质量并获得更高的分数。结果表明，0.2%纳米壳聚糖与0.2%纳米乳酸钙复合处理可有效延长甜瓜鲜切块的贮藏时间，最长可达16天，并能保持甜瓜鲜切块的品质和生物活性成分。

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Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.