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Chitosan films and coatings prevent losses of fresh fruit nutritional quality: A review
- Kerch, Garry
- Trends in food science & technology 2015 v.46 no.2 pp. 159-166
- Helianthus annuus, Lavandula, anthocyanins, antioxidants, ascorbic acid, carp oil, chitosan, chronic diseases, coatings, edible films, fruit quality, fruits, mechanical properties, mechanism of action, nanocomposites, nutritive value, olives, polyphenols, raw fruit, risk, rosemary, sensory properties
- Consumption of fruits and vegetables, that are rich in antioxidant vitamins and polyphenols, can decrease the risk of the development of age-related chronic diseases. A gradual decline in moisture, sensory properties, vitamin C and polyphenols contents was observed during fruits and vegetables storage.The recent studies on the effect of chitosan-based coatings on the changes of nutritional quality of fruits and vegetables during postharvest storage have been summarized in this review. The latest data of the application of chitosan-based coatings for prevention of the decrease in contents of natural antioxidants ascorbic acid, anthocyanins, and total polyphenols in various fruits and vegetables during postharvest storage have been reviewed. The mechanisms of action and the role of polyphenols and vitamin C in prevention of age-related diseases has been also discussed.Barrier and mechanical properties of chitosan-based films and coatings can be improved by the development of nanocomposite chitosan films and coatings incorporating also rosemary, sunflower, lavender, olive, and carp oils. Layer-by-layer self assembly can be used in the formation of multinanolayer edible coatings.