Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticle coatings

Natália Ferrão Castelo Branco Melo; Maria Manuela Estevez Pintado; José Alberto da Costa Medeiros; André Galembeck; Margarida Angélica da Silva Vasconcelos; Viviane Lansky Xavier; Marcos Antônio Barbosa de Lima; Tânia Lucia Montenegro Stamford; Thatiana Montenegro Stamford-Arnaud; Miguel Angel Pelágio Flores; Thayza Christina Montenegro Stamford

doi:10.7455/ijfs/9.2.2020.a9

Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticle coatings

Natália Ferrão Castelo Branco Melo^*, Maria Manuela Estevez Pintado, José Alberto da Costa Medeiros, André Galembeck, Margarida Angélica da Silva Vasconcelos, Viviane Lansky Xavier, Marcos Antônio Barbosa de Lima, Tânia Lucia Montenegro Stamford, Thatiana Montenegro Stamford-Arnaud, Miguel Angel Pelágio Flores, Thayza Christina Montenegro Stamford

^*Corresponding author for this work

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3 Citations (Scopus)

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Abstract

This study compared, for the first time, the postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on the physico-chemical, sensorial and microbiological characteristics of strawberries. The nanoparticles were prepared by an ionic gelation method and characterized by dynamic light scattering and scanning electron microscopy. The antioxidant (DPPH* and ABTS*) activity of the edible coatings and the antimicrobial (macrodilution method) action against phytopathogenic fungi were verified. The nanoparticles had a size of 331.1 nm and a zeta potential of + 34 mV. The gel, nanoparticles and gel+nanoparticles exhibited minimum inhibitory concentration values ranging from 4 to 5, 1.5 to 2.5 and 1.0 + 0.5 to 2.0 + 1.5 g.L−1, respectively. All the edible coatings exhibited antifungal action. All the coatings had high scavenging activity, especially the gel edible coating. The coatings, especially the gel+nanoparticles, decreased the weight loss, microbiological growth, soluble solids, maturity index and moisture loss of the strawberry and preserved the pH values, anthocyanin content, titratable acidity and sensory characteristics. Therefore, the use of chitosan edible coating containing nanoparticles can be a promising strategy to improve the post-harvest quality of strawberries.

Original language	English
Pages (from-to)	373-393
Number of pages	21
Journal	International Journal of Food Studies
Volume	9
Issue number	2
DOIs	https://doi.org/10.7455/ijfs/9.2.2020.a9
Publication status	Published - 2020

Keywords

Antifungal activity
Antioxidant activity
Biopolymer
Nanotechnology
Shelf-life

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35566632Final published version, 1.35 MBLicence: CC BY

http://hdl.handle.net/10400.14/34130Licence: CC BY

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Melo, N. F. C. B., Pintado, M. M. E., Medeiros, J. A. D. C., Galembeck, A., Vasconcelos, M. A. D. S., Xavier, V. L., Lima, M. A. B. D., Stamford, T. L. M., Stamford-Arnaud, T. M., Flores, M. A. P., & Stamford, T. C. M. (2020). Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticle coatings. International Journal of Food Studies, 9(2), 373-393. https://doi.org/10.7455/ijfs/9.2.2020.a9

@article{144c92c92e5a459e96e3e6c58a087283,

title = "Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticle coatings",

abstract = "This study compared, for the first time, the postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on the physico-chemical, sensorial and microbiological characteristics of strawberries. The nanoparticles were prepared by an ionic gelation method and characterized by dynamic light scattering and scanning electron microscopy. The antioxidant (DPPH* and ABTS*) activity of the edible coatings and the antimicrobial (macrodilution method) action against phytopathogenic fungi were verified. The nanoparticles had a size of 331.1 nm and a zeta potential of + 34 mV. The gel, nanoparticles and gel+nanoparticles exhibited minimum inhibitory concentration values ranging from 4 to 5, 1.5 to 2.5 and 1.0 + 0.5 to 2.0 + 1.5 g.L−1, respectively. All the edible coatings exhibited antifungal action. All the coatings had high scavenging activity, especially the gel edible coating. The coatings, especially the gel+nanoparticles, decreased the weight loss, microbiological growth, soluble solids, maturity index and moisture loss of the strawberry and preserved the pH values, anthocyanin content, titratable acidity and sensory characteristics. Therefore, the use of chitosan edible coating containing nanoparticles can be a promising strategy to improve the post-harvest quality of strawberries.",

keywords = "Antifungal activity, Antioxidant activity, Biopolymer, Nanotechnology, Shelf-life",

author = "Melo, {Nat{\'a}lia Ferr{\~a}o Castelo Branco} and Pintado, {Maria Manuela Estevez} and Medeiros, {Jos{\'e} Alberto da Costa} and Andr{\'e} Galembeck and Vasconcelos, {Margarida Ang{\'e}lica da Silva} and Xavier, {Viviane Lansky} and Lima, {Marcos Ant{\^o}nio Barbosa de} and Stamford, {T{\^a}nia Lucia Montenegro} and Stamford-Arnaud, {Thatiana Montenegro} and Flores, {Miguel Angel Pel{\'a}gio} and Stamford, {Thayza Christina Montenegro}",

note = "Funding Information: The authors thank the Kitozyme-Company for providing the chitosan, the Coordena¸c{\~a}o de Aperfeic¸oamento de Pessoal de {\'N}ıvel Superior, process no CAPES/PROEX 1734/2015, the Funda¸c{\~a}o de Apoio a Ci{\^e}ncia e Tecnolo-gia do Estado de Pernambuco, process no APQ 0566-5.07/14, Universidade Federal de Pernambuco process PROPESQ no04/2018, for financial support and a research grant, the N{\'u}cleo de Pesquisa em Ci{\^e}ncias Ambientais da Univer-sidade Cat{\'o}lica de Pernambuco and the Centro de Tecnologias Estrat{\'e}gicas do Nordeste for the availability of infrastructure. Funding Information: The authors thank the Kitozyme-Company for providing the chitosan, the Coordena??o de Aperfei?oamento de Pessoal de Nivel Superior, process no CAPES/PROEX 1734/2015, the Funda??o de Apoio a Ciencia e Tecnologia do Estado de Pernambuco, process no APQ 0566-5.07/14, Universidade Federal de Pernambuco process PROPESQ no04/2018, for financial support and a research grant, the Nuicleo de Pesquisa em Ci?ncias Ambientais da Universidade Catoilica de Pernambuco and the Centro de Tecnologias Estrati?gicas do Nordeste for the availability of infrastructure. Publisher Copyright: {\textcopyright} 2020 ISEKI-Food Association (IFA). All Rights Reserved.",

year = "2020",

doi = "10.7455/ijfs/9.2.2020.a9",

language = "English",

volume = "9",

pages = "373--393",

journal = "International Journal of Food Studies",

issn = "2182-1054",

publisher = "ISEKI Food Association",

number = "2",

}

Melo, NFCB, Pintado, MME, Medeiros, JADC, Galembeck, A, Vasconcelos, MADS, Xavier, VL, Lima, MABD, Stamford, TLM, Stamford-Arnaud, TM, Flores, MAP & Stamford, TCM 2020, 'Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticle coatings', International Journal of Food Studies, vol. 9, no. 2, pp. 373-393. https://doi.org/10.7455/ijfs/9.2.2020.a9

Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticle coatings. / Melo, Natália Ferrão Castelo Branco; Pintado, Maria Manuela Estevez; Medeiros, José Alberto da Costa et al.
In: International Journal of Food Studies, Vol. 9, No. 2, 2020, p. 373-393.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Quality of postharvest strawberries

T2 - comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticle coatings

AU - Melo, Natália Ferrão Castelo Branco

AU - Pintado, Maria Manuela Estevez

AU - Medeiros, José Alberto da Costa

AU - Galembeck, André

AU - Vasconcelos, Margarida Angélica da Silva

AU - Xavier, Viviane Lansky

AU - Lima, Marcos Antônio Barbosa de

AU - Stamford, Tânia Lucia Montenegro

AU - Stamford-Arnaud, Thatiana Montenegro

AU - Flores, Miguel Angel Pelágio

AU - Stamford, Thayza Christina Montenegro

N1 - Funding Information: The authors thank the Kitozyme-Company for providing the chitosan, the Coordena¸cão de Aperfeic¸oamento de Pessoal de Ńıvel Superior, process no CAPES/PROEX 1734/2015, the Funda¸cão de Apoio a Ciência e Tecnolo-gia do Estado de Pernambuco, process no APQ 0566-5.07/14, Universidade Federal de Pernambuco process PROPESQ no04/2018, for financial support and a research grant, the Núcleo de Pesquisa em Ciências Ambientais da Univer-sidade Católica de Pernambuco and the Centro de Tecnologias Estratégicas do Nordeste for the availability of infrastructure. Funding Information: The authors thank the Kitozyme-Company for providing the chitosan, the Coordena??o de Aperfei?oamento de Pessoal de Nivel Superior, process no CAPES/PROEX 1734/2015, the Funda??o de Apoio a Ciencia e Tecnologia do Estado de Pernambuco, process no APQ 0566-5.07/14, Universidade Federal de Pernambuco process PROPESQ no04/2018, for financial support and a research grant, the Nuicleo de Pesquisa em Ci?ncias Ambientais da Universidade Catoilica de Pernambuco and the Centro de Tecnologias Estrati?gicas do Nordeste for the availability of infrastructure. Publisher Copyright: © 2020 ISEKI-Food Association (IFA). All Rights Reserved.

PY - 2020

Y1 - 2020

N2 - This study compared, for the first time, the postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on the physico-chemical, sensorial and microbiological characteristics of strawberries. The nanoparticles were prepared by an ionic gelation method and characterized by dynamic light scattering and scanning electron microscopy. The antioxidant (DPPH* and ABTS*) activity of the edible coatings and the antimicrobial (macrodilution method) action against phytopathogenic fungi were verified. The nanoparticles had a size of 331.1 nm and a zeta potential of + 34 mV. The gel, nanoparticles and gel+nanoparticles exhibited minimum inhibitory concentration values ranging from 4 to 5, 1.5 to 2.5 and 1.0 + 0.5 to 2.0 + 1.5 g.L−1, respectively. All the edible coatings exhibited antifungal action. All the coatings had high scavenging activity, especially the gel edible coating. The coatings, especially the gel+nanoparticles, decreased the weight loss, microbiological growth, soluble solids, maturity index and moisture loss of the strawberry and preserved the pH values, anthocyanin content, titratable acidity and sensory characteristics. Therefore, the use of chitosan edible coating containing nanoparticles can be a promising strategy to improve the post-harvest quality of strawberries.

AB - This study compared, for the first time, the postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on the physico-chemical, sensorial and microbiological characteristics of strawberries. The nanoparticles were prepared by an ionic gelation method and characterized by dynamic light scattering and scanning electron microscopy. The antioxidant (DPPH* and ABTS*) activity of the edible coatings and the antimicrobial (macrodilution method) action against phytopathogenic fungi were verified. The nanoparticles had a size of 331.1 nm and a zeta potential of + 34 mV. The gel, nanoparticles and gel+nanoparticles exhibited minimum inhibitory concentration values ranging from 4 to 5, 1.5 to 2.5 and 1.0 + 0.5 to 2.0 + 1.5 g.L−1, respectively. All the edible coatings exhibited antifungal action. All the coatings had high scavenging activity, especially the gel edible coating. The coatings, especially the gel+nanoparticles, decreased the weight loss, microbiological growth, soluble solids, maturity index and moisture loss of the strawberry and preserved the pH values, anthocyanin content, titratable acidity and sensory characteristics. Therefore, the use of chitosan edible coating containing nanoparticles can be a promising strategy to improve the post-harvest quality of strawberries.

KW - Antifungal activity

KW - Antioxidant activity

KW - Biopolymer

KW - Nanotechnology

KW - Shelf-life

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DO - 10.7455/ijfs/9.2.2020.a9

M3 - Article

AN - SCOPUS:85101591327

SN - 2182-1054

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SP - 373

EP - 393

JO - International Journal of Food Studies

JF - International Journal of Food Studies

IS - 2

ER -

Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticle coatings

Abstract

Keywords

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Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticle coatings

Abstract

Keywords

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CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

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