YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI

Çiğdem Yüksel; Derya Atalay; Hande Selen Erge

doi:10.15237/gida.GD19144

Review

USING EDIBLE COATINGS ON FRESH-CUT FRUITS AND VEGETABLES

Year 2020, Volume: 45 Issue: 2, 340 - 355, 15.01.2020

Çiğdem Yüksel Derya Atalay , Hande Selen Erge

https://doi.org/10.15237/gida.GD19144

Cited By: 3

Abstract

Fresh-cut products are susceptible to several factors between harvest and consumption period due to damaged cells and tissues. Problems such as color changing, texture loss, shrinkage, vitamin loss and microbial growth etc. may occur in these products. Because of these problems, in recent years use of edible coatings have been considered as one of the potential methods for extending shelf life of these products. Edible coatings may contribute to extend the shelf life and improve quality of fresh-cut fruits and vegetables by decreasing moisture and solute migration, gas exchange, respiration and oxidative reactions rate. The aim of this article is to research and review the using edible coatings on fresh-cut products. In this sense, importance and production of fresh-cut fruits and vegetables, compounds, application methods and advantages/disadvantages of edible coatings were evaluated.

Keywords

Fresh-cut fruit and vegetable, edible coating, shelf life

References

1. Abdi, S., Roein, Z., Erfanimoghadam, J., Aziznia, S. (2017). Application of pectin coating containing essential oil for ıncreasing quality of strawberry fruit. J Postharvest Technol, 05(4), 83–94.
2. Abugoch, L., Tapia, C., Plasencia, D., Castro-Mandujano, O., Lopez, L., Pastor, A., Escalona, V.H. (2015). Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film. J Sci Food Agric, 96, 619-626, doi:10.1002/jsfa.7132.
3. Ahvenainen, R. (1996). New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci Technol, 7: 179-187.
4. Alves, M M., Gonçalves, M.P., Rocha, C.M.R. (2017). Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples. LWT - Food Sci Technol, 80: 409–415, doi:10.1016/j.lwt.2017.0 3.013.
5. Arham, R., Salengke, S., Metusalach, M., Mulyati, M.T. (2018). Optimization of agar and glycerol concentration in the manufacture of edible film. Int Food Res J, 25(5): 1845-1851.
6. Arnon, H., Granit, R., Porat R, Poverenov E. (2015). Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach. Food Chem, 166: 465-472, doi:10.1016/j.foodchem.2014.06.061.
7. Arvanitoyannis, I., Gorris, L.G.M. (1999). Edible and biodegradable polymeric materials for food packaging or coating assessment. In: Processing foods: quality optimization and process assessment, Oliveira, F.A.R., Oliveira, J.C., Hendrickx, M.E., Knorr, D., Gorris L.G.M., Amerika Birleşik Devletleri: CRC Press LLC, pp. 357-371. ISBN: 0-8493-7905-9.
8. Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2014). Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biol Technol, 88: 1-7, doi:10.1016/j.postharvbio.2013.09.004.
9. Barrett, D.M., Beaulieu, J.C., Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, ınstrumental and sensory measurement, and the effects of processing. Crit Rev Food Sci, 50(5): 369-389, doi: 10.1080/10408391003626322.
10. Beaulieu, J.C. Gorny, J.R. (2016). The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. In: Fresh-Cut Fruits, Gross, K.C., Wang, C.Y., Saltveit, M., Agriculture Handbook Number 66. United States Department of Agriculture, Amerika Birleşik Devletleri, pp. 604-623.
11. Begum, N., Paul, S.K., Kumar, P., Sahu, J.K., Husain, S.A. (2017). Development of tulsi impregnated starch-based edible coating to extend the shelf-life of tomatoes. The Pharm Innov, 6(9): 249-255.
12. Bhattacharjee, D., Das, A., Dhua, R.S. (2014). Fresh-cut vegetables: A consumer friendly approach. Int J Sci Res, 3(9): 47-50.
13. Cazon, P., Velazquez, G., Ramírez, J.A., Vazquez, M. (2017). Polysaccharide-based films and coatings for food packaging : A review. Food Hydrocolloid, 68: 136–148, doi: 10.1016/j.foodhyd.2016.09.009.
14. Cho, J. L.Y., Latifah, M.N., Syed Abas, S.A.R., Siti Aisyah, A., Zaulia, O., Azlin, R.N., Pauziah, M., Nur Syafini, G., Hairiyah, M., Habsah, M., Zaipun, M.Z., Nurul Adibah, M. (2016). Extending shelf-life of minimally processed pumpkin with a carrageenan-based coating. III Int. Conf. on Fresh‐Cut Produce: Maintaining Quality and Safety : III Int. Conf. on Fresh‐Cut Produce: Maintaining Quality and Safety, 175-180 s.
15. Chrysargyris, A., Nikou A., Tzortzakis, N. (2016). Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality. New Zeal J Crop Hort, 44(3): 203–217, doi:10.1080/01140671.2016.1181661.
16. Dehghani, S., Hosseini S.V., Regenstein, J.M. (2018). Edible films and coatings in seafood preservation: A review. Food Chem, 240: 505–513, doi:10.1016/j.foodchem.2017.07.034.
17. Dhall, R.K. (2013). Advances in edible coatings for fresh fruits and vegetables: a review. Crit Rev Food Sci, 53: 435-450, doi: 10.1080/10408398.2010.541568.
18. Drewnowski, A., Gomez-Carneros, C. (2000). Bitter taste, phytonutrients and the consumer: a review. Am J Clin Nutr, 72:1424–1435, doi:10.1093/ajcn/72.6.1424.
19. Dursun, S., Erkan, N. (2009). Yenilebilir protein filmler ve su ürünlerinde kullanımı. J Fish Sci, 3(4): 352-373, doi: 10.3153/jfscom.2009040.
20. Erge, A., Zorba, Ö. (2018). Jelatinin fonksiyonel özellikleri ve gıda sanayinde kullanımı. Turk J Agr –Food Sci Technol, 6(7): 840–849, doi: 10.24925/turjaf.v6i7.840-849.1779.
21. Ergin, S. Ö., Yaman, H., Dilek, M. (2018). The usage of edible films extracted from cherry and apricot tree gums for coating of strawberry (Fragaria ananassa) and Loquat (Eriobotrya japonica) Fruits. Turk J Agr-Food Sci Technol, 6(5): 561–569, doi:10.24925/turjaf.v6i5.561-569.1768.
22. Espino-Diaz, M., Molina-Corral, F., Sepulveda, D., Gonzalez-Aguilar, G., Olivas, G. (2016). Alginate coatings containing high levels of isoleucine improve aromatic and standard quality in fresh-cut apple. Eur J Hortic Sci, 81(3): 175-184, doi:10.17660/eJHS.2016/81.3.6.
23. Fakhouri, F. M., Maria, S., Caon, T., Ignacio, J., Helena, L., Mei, I. (2015). Edible films and coatings based on starch / gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes. Postharvest Biol Technol, 109: 57–64, doi.10.1016/j.postharvbio.2015.05.015.
24. Falcó, I., Randazzo, W., Sánchez, G., López-rubio, A., José, M. (2019). On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries. Food Hydrocolloid, 92: 74–85, doi:10.1016/j.foodhyd.2019.01.039.
25. Ferreira, A.R.V., Alves, V.D., Coelhoso, I.M. (2016). Polysaccharide-based membranes in food packaging applications. Membranes, 6(22): 1–17, doi:10.3390/membranes6020022.
26. Gago, C., Vieira, A., Guerreiro, A.C., Miguel, M.G.C., Antunes, M.D.C. (2018). Edible coatings enriched with essential oils for extending the shelf-life of ‘Hayward’ fresh-cut kiwifruit. Proc. IX International Symposium on Kiwifruit, 533-540 s.
27. Galindo-Perez, M.J., Quintanar-Guerrero, D., Mercado-Silva, E., Real-Sandoval, S.A., Zambrano-Zaragoza, M.L. (2015). The effects of tocopherol nanocapsules/xanthan gum coatings on the preservation of fresh-cut apples: evaluation of phenol metabolism. Food Biopro Tech, 8: 1791-1799, doi:10.1007/s11947-015-1523-y.
28. Galus, S., Kadzinska, J. (2015). Food applications of emulsion-based edible films and coatings. Trends Food Sci Technol, 45, 273–283, doi:10.1016/j.tifs.2015.07.011.
29. Guerreiro, A.C., Gago, C.M.L., Faleiro, M.L., Miguel, M.G.C., Antunes, M.D.C. (2015). The effect of alginate-based edible coatings enriched with essential oils constituents on Arbutus unedo L.fresh fruit storage. Postharvest Biol Technol, 100: 226-233, doi:10.1016/j.postharvbio.2014.09.002.
30. Guilbert, S., Gontard, N., Gorris, L.G.M. (1996). Prolongation of the shelf life of perishable food products using biodegradable films and coatings. Lebensm Wiss Technol, 29:10–17.
31. Günaydın, Ş., Karaca, H., Palou, L., Fuente, B., Pérez-Gago, M.B. (2017). Effect of hydroxypropyl methylcellulose-beeswax composite edible coatings formulated with or without antifungal agents on physicochemical properties of plums during cold storage. J Food Qual, 1–9, doi:10.1155/2017/8573549.
32. Hassan, B., Chatha, S.A.S., Hussain, A.I., Zia, K.M. (2018). Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. Int Biol Macromol, 109: 1095-1107, doi:10.1016/j.ijbiomac.2017.11.097.
33. Hazrati, S., Beyraghdar, A., Farhad, K., Zeinolabedin, H., Sadeghi, A.R. (2017). Evaluation of Aloe vera gel as an alternative edible coating for peach fruits during cold storage period. Gesunde Pflanze, 131-137, doi:10.1007/s10343-017-0397-5.
34. Huang, Q., Qian, X., Jiang, T., Zheng, X. (2019). Effect of chitosan and guar gum based composite edible coating on quality of mushroom ( Lentinus edodes ) during postharvest storage. Sci Hortic, 253: 382–389, doi:10.1016/j.scienta.2019.04.062.
35. İyidoğan, N.F., Bayındırlı. A. (2004). Effect of L-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice. J Food Eng, 62: 299-304, doi:10.1016/s0260-8774(03)00243-7.
36. James, J.B, Ngarmsak, T. (2010). Processing of fresh-cut tropical fruits and vegetables: A technical guide, Bangkok: RAP Publication. Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific. ISBN 978-92-5-106712-3.
37. Kerch, G. (2015). Chitosan films and coatings prevent losses of fresh fruit nutritional quality : A review. Trend Food Sci Technol, 46(2): 159–166, doi: 10.1016/j.tifs.2015.10.010.
38. Kurek, M., Scetar, M., Galic., K. (2017). Edible coatings minimize fat uptake in deep fat fried products: A review. Food Hydrocolloid, 71: 225–235, doi: 10.1016/j.foodhyd.2017.05.006.
39. Kurt, Ş., Zorba, Ö. (2005). Kitin (chitin), kitosan (chitosan) ve türevlerinin gıdalarda kullanım olanakları. Gıda, 30(6): 371-378.
40. Lin, D., Zhao, Y. (2007). Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Compr Rev Food Sci F, 6(3): 60-75, doi: 10.1111/j.1541-4337.2007.00018.x.
41. Liu, X., Ren, J., Zhu, Y., Han, W., Xuan, H., Ge, L., (2016). The preservation effect of ascorbic acid and calcium chloride modified chitosan coating on fresh-cut apples at room temperature. Colloid Surface A, 502: 102–106, doi:10.1016/j.colsurfa.2016.05.018.
42. Lopes, R., Freitas, M., Andrade, T., Moita, W., Carvalho, D., Montenegro, I., Miranda, A.D. (2016). Chitosan coating with trans-cinnamaldehyde improves structural integrity and antioxidant metabolism of fresh-cut melon. Postharvest Biol Technol, 113: 29–39, doi:10.1016/j.postharvbio.2015.11.004.
43. Luksiene, Z., Buchovec, I. (2019). Impact of chlorophyllin-chitosan coating and visible light on the microbial contamination, shelf life, nutritional and visual quality of strawberries. Innov Food Sci Emerg, 52: 463–472, doi:10.1016/j.ifset.2019.02.003
44. Maftoonazad, N., Ramaswamy, H. (2019). Application and Evaluation of a pectin-based edible coating process for quality change kinetics and. Coatings, 9: 285–299, doi:10.3390/coatings9050285.
45. McHugh, T.H., Senesi, E. (2000). Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples. J Food Sci, 65: 480-485, doi:10.1111/j.1365-2621.2000.tb16032.x.
46. Ncama, K., Magwaza, L.S., Mditshwa, A. (2018). Plant-based edible coatings for managing postharvest quality of fresh horticultural produce : A review. Food Pack Shelf, 16: 157–167, doi: 10.1016/j.fpsl.2018.03.011.
47. Ochoa-Reyes, E., Tirado-Gallegos, J.M., Tafolla-Arellano, J.C., Buenrostro-Figueroa, J.J., Rojas, R., Ochoa-Chantaca, A., (2019). Edible Active Coatings for Foods as a Key Factor for Shelf-Life Prolongation. Handbook Of Research On Food Scıence And Technology, Chavez-Gonzalez, M. L., Buenrosto-Figueroa, J. J., Aguilar, C. (ed.), Apple Akademik Press, Oakville, Canada, s. 1–42.
48. Park, S.I., Zhao, Y. (2004). Incorporation of a high concentration of mineral or vitamin into chitosan-based films. J Agric Food Chem, 52: 1933-1939, doi:10.1021/jf034612p.
49. Perricone, M., Arace, E., Corbo, M.R., Sinigaglia, M., Bevilacqua, A. (2015). Bioactivity of essential oils: A review on their interaction with food components. Frontiers in Microbiology, 6: 1-7, doi: 10.3389/fmicb.2015.00076.
50. Raghav, P.K., Agarwal, N., Saini, M. (2016). Edible coating of fruits and vegetables : A Review. Int J Sci Res Modern Educ, 1; 188-204.
51. Rompothi, O., Pradipasena, P., Tananuwong, K. (2017). Development of non-water soluble, ductile mung bean starch based edible film with oxygen barrier and heat sealability. Carbohyd Polym, 157: 748-756, doi:10.1016/j.carbpol.2016.09.007.
52. Rossi Marquez, G., Di Pierro, P., Mariniello, L., Esposito, M., Giosafatto, C.V.L., Porta, R. (2017). Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films. LWT-Food Sci Technol, 75: 124-130, doi:10.1016/j.lwt.2016.08.017.
53. Salgado, P.R., Ortiz, C.M., Musso, Y.S., Giorgio, L., Mauri, A. (2015). Edible films and coatings containing bioactives. Curr Opin Food Sci, 5: 86–92, doi:10.1016/j.cofs.2015.09.004.
54. Sanchís, E., González, S., Ghidelli, C., Sheth, C.C., Mateos, M., Palou, L., Pérez-gago, M.B. (2016). Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings. Postharvest Biol Technol, 112: 186-193, doi:10.1016/j.postharvbio.2015.09.024.
55. Santos, T.M., Filho, M.S.M.S., Silva, E.O., Silveira, M.R.S., Miranda, M.R.A., Lopes, M.M.A., Azeredo, H.M.C. (2018). Enhancing storage stability of guava with tannic acid-crosslinked zein coatings. Food Chem, 257: 252-258, doi:10.1016/j.foodchem.2018.03.021.
56. Serrano, M., Martínez- Romero, D., Zapata, P.J., Guillén, F., Valverde, J.M., Díaz-Mula, H.M., Castillo, S., Valero, D. (2015). Advances in Edible Coatings. Advances in Postharvest Fruit and Vegetable Technology. Advances in Postharvest Fruit and Vegetable Technology, Wills, B., Golding, J., (Ed.), CRC Press, Dublin, İrlanda, s. 147-166.
57. Sharma, P., Shenin, V.P., Kaur, N., Vyas., P. (2019). Application of edible coatings on fresh and minimally processed vegetables : a review. Int J Vegetable Sci, 25(3): 295–314, doi:10.1080/19315260.2018.1510863.
58. Sharma, S., Rao, T.V.R. (2015). Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears. LWT - Food Sci Technol, 62(1), 791-800, doi:10.1016/j.lwt.2014.11.050.
59. Shendurse, A., Gopikrishna, G., Patel, A.C., Pandya, A.J. (2018). Milk protein based edible films and coatings–preparation, properties and food applications. J Nutr Health Food Eng, 8(2): 219-226, doi:10.15406/jnhfe.2018.08.00273.
60. Singh, S., Khemariya, P., Rai, A., Chandra, A., Koley, T.K., Singh, B. (2016). Carnauba wax-based edible coating enhances shelf-life and retain quality of eggplant (Solanum melongena) fruits. LWT- Food Sci Tech, 74, 420–426, doi:10.1016/j.lwt.2016.08.004
61. Soares, A.S., Ramos, A.M., Vieira, É.N.R., Vanzela, E.S.L., de Oliveira, P.M., Paula, D.A. (2018). Vacuum impregnation of chitosan-based edible coating in minimally processed pumpkin. Int J Food Sci Technol, 53(9): 2229-2238, doi:10.1111/ijfs.13811.
62. Soazo, M., Perez, L., Rubiolo, A. (2015). Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries. Food Sci Technol, 50:605-611, doi:10.1111/ijfs.12667.
63. Temiz, A., Ayhan, D.K. (2017). Enzymes in minimally processed fruits and vegetables. In: Minimally Processed Refrigerated Fruits and Vegetables, Yıldız, F., Wiley,. R.C. (ed.), Second Edition, Amerika Birleşik Devletleri: Springer. pp: 93-151. ISBN: 978-1-4939-7018-6
64. Thakur, R., Pristijono, P., Bowyer, M., Singh, S.P., Scarlett, C.J., Stathopoulos, C.E., Vuong, Q. V. (2019). A starch edible surface coating delays banana fruit ripening. LWT - Food Sci Technol, 100: 341–347, doi:10.1016/j.lwt.2018.10.055.
65. Tosati, J.V., Oliveira, D. De, Lerin, L.A., Sarantópoulos, C.I.G.L., Monteiro, A.R. (2015). Respiration rate of cherry tomatoes and gas permeability of hydroxypropylmethyl cellulose-based coating. Int J Emerg Technol Adv Eng, 5(3).
66. Yerlikaya, P, Yatmaz, H.A, Topuz, O.K. (2019). Applications of Edible Films and Coatings in Aquatic Foods, Innovative Technologies in Seafood Processing. Özoğul, Y. (baş ed.), CRC Press, pp.71-86
67. Yousuf, B., Srivastava, A.K. (2019). Impact of honey treatments and soy protein isolate-based coating on fresh- cut pineapple during storage at 4 °C. Food Pack Shelf, 21:1-9, doi:10.1016/j.fpsl.2019.100361.
68. Yousuf B., Qadri, O.S., Srivastava, A.K. (2018). Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. LWT - Food Sci Technol, 89: 198-209, doi: 10.1016/j.lwt.2017.10.051.
69. Zhang, L., Chen, F., Lai, S., Wang, H., Yang, H. (2018). Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit dur.ing storage. LWT - Food Sci Technol, 96: 604–611, doi:10.1016/j.lwt.2018.06.011

YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI

Year 2020, Volume: 45 Issue: 2, 340 - 355, 15.01.2020

Çiğdem Yüksel Derya Atalay , Hande Selen Erge

https://doi.org/10.15237/gida.GD19144

Cited By: 3

Abstract

Taze kesilmiş ürünler, hücrelerin ve dokuların zarar görmesinden dolayı hasat ve tüketim süreci arasında birçok faktöre karşı duyarlıdır. Bu ürünlerde renk değişimi, tekstür bozulması, vitamin kaybı ve mikrobiyal gelişim gibi sorunlar ortaya çıkabilir. Bu problemler nedeniyle, son yıllarda yenilebilir kaplamalar taze kesilmiş ürünlerin raf ömrünün artırılmasında potansiyel yöntemlerden biri olarak kabul edilmiştir. Yenilebilir kaplamalar; nem ve çözünmüş maddelerin geçişini, gaz alış-verişini, solunum ve oksidatif reaksiyon hızını azaltarak taze kesilmiş meyve ve sebzelerin raf ömrünün ve kalitesinin iyileştirilmesine katkıda bulunabilir. Bu makalenin amacı, taze kesilmiş ürünlerde yenilebilir kaplamaların kullanımını araştırmak ve derlemektir. Bu kapsamda; taze kesilmiş meyve ve sebzelerin önemi, üretimi, yenilebilir kaplamaların bileşimleri, uygulama yöntemleri ve avantaj/dezavantajları değerlendirilmiştir.

Keywords

taze kesilmiş meyve ve sebze, yenilebilir kaplama, raf ömrü

References

1. Abdi, S., Roein, Z., Erfanimoghadam, J., Aziznia, S. (2017). Application of pectin coating containing essential oil for ıncreasing quality of strawberry fruit. J Postharvest Technol, 05(4), 83–94.
2. Abugoch, L., Tapia, C., Plasencia, D., Castro-Mandujano, O., Lopez, L., Pastor, A., Escalona, V.H. (2015). Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film. J Sci Food Agric, 96, 619-626, doi:10.1002/jsfa.7132.
3. Ahvenainen, R. (1996). New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci Technol, 7: 179-187.
4. Alves, M M., Gonçalves, M.P., Rocha, C.M.R. (2017). Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples. LWT - Food Sci Technol, 80: 409–415, doi:10.1016/j.lwt.2017.0 3.013.
5. Arham, R., Salengke, S., Metusalach, M., Mulyati, M.T. (2018). Optimization of agar and glycerol concentration in the manufacture of edible film. Int Food Res J, 25(5): 1845-1851.
6. Arnon, H., Granit, R., Porat R, Poverenov E. (2015). Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach. Food Chem, 166: 465-472, doi:10.1016/j.foodchem.2014.06.061.
7. Arvanitoyannis, I., Gorris, L.G.M. (1999). Edible and biodegradable polymeric materials for food packaging or coating assessment. In: Processing foods: quality optimization and process assessment, Oliveira, F.A.R., Oliveira, J.C., Hendrickx, M.E., Knorr, D., Gorris L.G.M., Amerika Birleşik Devletleri: CRC Press LLC, pp. 357-371. ISBN: 0-8493-7905-9.
8. Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2014). Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biol Technol, 88: 1-7, doi:10.1016/j.postharvbio.2013.09.004.
9. Barrett, D.M., Beaulieu, J.C., Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, ınstrumental and sensory measurement, and the effects of processing. Crit Rev Food Sci, 50(5): 369-389, doi: 10.1080/10408391003626322.
10. Beaulieu, J.C. Gorny, J.R. (2016). The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. In: Fresh-Cut Fruits, Gross, K.C., Wang, C.Y., Saltveit, M., Agriculture Handbook Number 66. United States Department of Agriculture, Amerika Birleşik Devletleri, pp. 604-623.
11. Begum, N., Paul, S.K., Kumar, P., Sahu, J.K., Husain, S.A. (2017). Development of tulsi impregnated starch-based edible coating to extend the shelf-life of tomatoes. The Pharm Innov, 6(9): 249-255.
12. Bhattacharjee, D., Das, A., Dhua, R.S. (2014). Fresh-cut vegetables: A consumer friendly approach. Int J Sci Res, 3(9): 47-50.
13. Cazon, P., Velazquez, G., Ramírez, J.A., Vazquez, M. (2017). Polysaccharide-based films and coatings for food packaging : A review. Food Hydrocolloid, 68: 136–148, doi: 10.1016/j.foodhyd.2016.09.009.
14. Cho, J. L.Y., Latifah, M.N., Syed Abas, S.A.R., Siti Aisyah, A., Zaulia, O., Azlin, R.N., Pauziah, M., Nur Syafini, G., Hairiyah, M., Habsah, M., Zaipun, M.Z., Nurul Adibah, M. (2016). Extending shelf-life of minimally processed pumpkin with a carrageenan-based coating. III Int. Conf. on Fresh‐Cut Produce: Maintaining Quality and Safety : III Int. Conf. on Fresh‐Cut Produce: Maintaining Quality and Safety, 175-180 s.
15. Chrysargyris, A., Nikou A., Tzortzakis, N. (2016). Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality. New Zeal J Crop Hort, 44(3): 203–217, doi:10.1080/01140671.2016.1181661.
16. Dehghani, S., Hosseini S.V., Regenstein, J.M. (2018). Edible films and coatings in seafood preservation: A review. Food Chem, 240: 505–513, doi:10.1016/j.foodchem.2017.07.034.
17. Dhall, R.K. (2013). Advances in edible coatings for fresh fruits and vegetables: a review. Crit Rev Food Sci, 53: 435-450, doi: 10.1080/10408398.2010.541568.
18. Drewnowski, A., Gomez-Carneros, C. (2000). Bitter taste, phytonutrients and the consumer: a review. Am J Clin Nutr, 72:1424–1435, doi:10.1093/ajcn/72.6.1424.
19. Dursun, S., Erkan, N. (2009). Yenilebilir protein filmler ve su ürünlerinde kullanımı. J Fish Sci, 3(4): 352-373, doi: 10.3153/jfscom.2009040.
20. Erge, A., Zorba, Ö. (2018). Jelatinin fonksiyonel özellikleri ve gıda sanayinde kullanımı. Turk J Agr –Food Sci Technol, 6(7): 840–849, doi: 10.24925/turjaf.v6i7.840-849.1779.
21. Ergin, S. Ö., Yaman, H., Dilek, M. (2018). The usage of edible films extracted from cherry and apricot tree gums for coating of strawberry (Fragaria ananassa) and Loquat (Eriobotrya japonica) Fruits. Turk J Agr-Food Sci Technol, 6(5): 561–569, doi:10.24925/turjaf.v6i5.561-569.1768.
22. Espino-Diaz, M., Molina-Corral, F., Sepulveda, D., Gonzalez-Aguilar, G., Olivas, G. (2016). Alginate coatings containing high levels of isoleucine improve aromatic and standard quality in fresh-cut apple. Eur J Hortic Sci, 81(3): 175-184, doi:10.17660/eJHS.2016/81.3.6.
23. Fakhouri, F. M., Maria, S., Caon, T., Ignacio, J., Helena, L., Mei, I. (2015). Edible films and coatings based on starch / gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes. Postharvest Biol Technol, 109: 57–64, doi.10.1016/j.postharvbio.2015.05.015.
24. Falcó, I., Randazzo, W., Sánchez, G., López-rubio, A., José, M. (2019). On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries. Food Hydrocolloid, 92: 74–85, doi:10.1016/j.foodhyd.2019.01.039.
25. Ferreira, A.R.V., Alves, V.D., Coelhoso, I.M. (2016). Polysaccharide-based membranes in food packaging applications. Membranes, 6(22): 1–17, doi:10.3390/membranes6020022.
26. Gago, C., Vieira, A., Guerreiro, A.C., Miguel, M.G.C., Antunes, M.D.C. (2018). Edible coatings enriched with essential oils for extending the shelf-life of ‘Hayward’ fresh-cut kiwifruit. Proc. IX International Symposium on Kiwifruit, 533-540 s.
27. Galindo-Perez, M.J., Quintanar-Guerrero, D., Mercado-Silva, E., Real-Sandoval, S.A., Zambrano-Zaragoza, M.L. (2015). The effects of tocopherol nanocapsules/xanthan gum coatings on the preservation of fresh-cut apples: evaluation of phenol metabolism. Food Biopro Tech, 8: 1791-1799, doi:10.1007/s11947-015-1523-y.
28. Galus, S., Kadzinska, J. (2015). Food applications of emulsion-based edible films and coatings. Trends Food Sci Technol, 45, 273–283, doi:10.1016/j.tifs.2015.07.011.
29. Guerreiro, A.C., Gago, C.M.L., Faleiro, M.L., Miguel, M.G.C., Antunes, M.D.C. (2015). The effect of alginate-based edible coatings enriched with essential oils constituents on Arbutus unedo L.fresh fruit storage. Postharvest Biol Technol, 100: 226-233, doi:10.1016/j.postharvbio.2014.09.002.
30. Guilbert, S., Gontard, N., Gorris, L.G.M. (1996). Prolongation of the shelf life of perishable food products using biodegradable films and coatings. Lebensm Wiss Technol, 29:10–17.
31. Günaydın, Ş., Karaca, H., Palou, L., Fuente, B., Pérez-Gago, M.B. (2017). Effect of hydroxypropyl methylcellulose-beeswax composite edible coatings formulated with or without antifungal agents on physicochemical properties of plums during cold storage. J Food Qual, 1–9, doi:10.1155/2017/8573549.
32. Hassan, B., Chatha, S.A.S., Hussain, A.I., Zia, K.M. (2018). Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. Int Biol Macromol, 109: 1095-1107, doi:10.1016/j.ijbiomac.2017.11.097.
33. Hazrati, S., Beyraghdar, A., Farhad, K., Zeinolabedin, H., Sadeghi, A.R. (2017). Evaluation of Aloe vera gel as an alternative edible coating for peach fruits during cold storage period. Gesunde Pflanze, 131-137, doi:10.1007/s10343-017-0397-5.
34. Huang, Q., Qian, X., Jiang, T., Zheng, X. (2019). Effect of chitosan and guar gum based composite edible coating on quality of mushroom ( Lentinus edodes ) during postharvest storage. Sci Hortic, 253: 382–389, doi:10.1016/j.scienta.2019.04.062.
35. İyidoğan, N.F., Bayındırlı. A. (2004). Effect of L-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice. J Food Eng, 62: 299-304, doi:10.1016/s0260-8774(03)00243-7.
36. James, J.B, Ngarmsak, T. (2010). Processing of fresh-cut tropical fruits and vegetables: A technical guide, Bangkok: RAP Publication. Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific. ISBN 978-92-5-106712-3.
37. Kerch, G. (2015). Chitosan films and coatings prevent losses of fresh fruit nutritional quality : A review. Trend Food Sci Technol, 46(2): 159–166, doi: 10.1016/j.tifs.2015.10.010.
38. Kurek, M., Scetar, M., Galic., K. (2017). Edible coatings minimize fat uptake in deep fat fried products: A review. Food Hydrocolloid, 71: 225–235, doi: 10.1016/j.foodhyd.2017.05.006.
39. Kurt, Ş., Zorba, Ö. (2005). Kitin (chitin), kitosan (chitosan) ve türevlerinin gıdalarda kullanım olanakları. Gıda, 30(6): 371-378.
40. Lin, D., Zhao, Y. (2007). Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Compr Rev Food Sci F, 6(3): 60-75, doi: 10.1111/j.1541-4337.2007.00018.x.
41. Liu, X., Ren, J., Zhu, Y., Han, W., Xuan, H., Ge, L., (2016). The preservation effect of ascorbic acid and calcium chloride modified chitosan coating on fresh-cut apples at room temperature. Colloid Surface A, 502: 102–106, doi:10.1016/j.colsurfa.2016.05.018.
42. Lopes, R., Freitas, M., Andrade, T., Moita, W., Carvalho, D., Montenegro, I., Miranda, A.D. (2016). Chitosan coating with trans-cinnamaldehyde improves structural integrity and antioxidant metabolism of fresh-cut melon. Postharvest Biol Technol, 113: 29–39, doi:10.1016/j.postharvbio.2015.11.004.
43. Luksiene, Z., Buchovec, I. (2019). Impact of chlorophyllin-chitosan coating and visible light on the microbial contamination, shelf life, nutritional and visual quality of strawberries. Innov Food Sci Emerg, 52: 463–472, doi:10.1016/j.ifset.2019.02.003
44. Maftoonazad, N., Ramaswamy, H. (2019). Application and Evaluation of a pectin-based edible coating process for quality change kinetics and. Coatings, 9: 285–299, doi:10.3390/coatings9050285.
45. McHugh, T.H., Senesi, E. (2000). Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples. J Food Sci, 65: 480-485, doi:10.1111/j.1365-2621.2000.tb16032.x.
46. Ncama, K., Magwaza, L.S., Mditshwa, A. (2018). Plant-based edible coatings for managing postharvest quality of fresh horticultural produce : A review. Food Pack Shelf, 16: 157–167, doi: 10.1016/j.fpsl.2018.03.011.
47. Ochoa-Reyes, E., Tirado-Gallegos, J.M., Tafolla-Arellano, J.C., Buenrostro-Figueroa, J.J., Rojas, R., Ochoa-Chantaca, A., (2019). Edible Active Coatings for Foods as a Key Factor for Shelf-Life Prolongation. Handbook Of Research On Food Scıence And Technology, Chavez-Gonzalez, M. L., Buenrosto-Figueroa, J. J., Aguilar, C. (ed.), Apple Akademik Press, Oakville, Canada, s. 1–42.
48. Park, S.I., Zhao, Y. (2004). Incorporation of a high concentration of mineral or vitamin into chitosan-based films. J Agric Food Chem, 52: 1933-1939, doi:10.1021/jf034612p.
49. Perricone, M., Arace, E., Corbo, M.R., Sinigaglia, M., Bevilacqua, A. (2015). Bioactivity of essential oils: A review on their interaction with food components. Frontiers in Microbiology, 6: 1-7, doi: 10.3389/fmicb.2015.00076.
50. Raghav, P.K., Agarwal, N., Saini, M. (2016). Edible coating of fruits and vegetables : A Review. Int J Sci Res Modern Educ, 1; 188-204.
51. Rompothi, O., Pradipasena, P., Tananuwong, K. (2017). Development of non-water soluble, ductile mung bean starch based edible film with oxygen barrier and heat sealability. Carbohyd Polym, 157: 748-756, doi:10.1016/j.carbpol.2016.09.007.
52. Rossi Marquez, G., Di Pierro, P., Mariniello, L., Esposito, M., Giosafatto, C.V.L., Porta, R. (2017). Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films. LWT-Food Sci Technol, 75: 124-130, doi:10.1016/j.lwt.2016.08.017.
53. Salgado, P.R., Ortiz, C.M., Musso, Y.S., Giorgio, L., Mauri, A. (2015). Edible films and coatings containing bioactives. Curr Opin Food Sci, 5: 86–92, doi:10.1016/j.cofs.2015.09.004.
54. Sanchís, E., González, S., Ghidelli, C., Sheth, C.C., Mateos, M., Palou, L., Pérez-gago, M.B. (2016). Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings. Postharvest Biol Technol, 112: 186-193, doi:10.1016/j.postharvbio.2015.09.024.
55. Santos, T.M., Filho, M.S.M.S., Silva, E.O., Silveira, M.R.S., Miranda, M.R.A., Lopes, M.M.A., Azeredo, H.M.C. (2018). Enhancing storage stability of guava with tannic acid-crosslinked zein coatings. Food Chem, 257: 252-258, doi:10.1016/j.foodchem.2018.03.021.
56. Serrano, M., Martínez- Romero, D., Zapata, P.J., Guillén, F., Valverde, J.M., Díaz-Mula, H.M., Castillo, S., Valero, D. (2015). Advances in Edible Coatings. Advances in Postharvest Fruit and Vegetable Technology. Advances in Postharvest Fruit and Vegetable Technology, Wills, B., Golding, J., (Ed.), CRC Press, Dublin, İrlanda, s. 147-166.
57. Sharma, P., Shenin, V.P., Kaur, N., Vyas., P. (2019). Application of edible coatings on fresh and minimally processed vegetables : a review. Int J Vegetable Sci, 25(3): 295–314, doi:10.1080/19315260.2018.1510863.
58. Sharma, S., Rao, T.V.R. (2015). Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears. LWT - Food Sci Technol, 62(1), 791-800, doi:10.1016/j.lwt.2014.11.050.
59. Shendurse, A., Gopikrishna, G., Patel, A.C., Pandya, A.J. (2018). Milk protein based edible films and coatings–preparation, properties and food applications. J Nutr Health Food Eng, 8(2): 219-226, doi:10.15406/jnhfe.2018.08.00273.
60. Singh, S., Khemariya, P., Rai, A., Chandra, A., Koley, T.K., Singh, B. (2016). Carnauba wax-based edible coating enhances shelf-life and retain quality of eggplant (Solanum melongena) fruits. LWT- Food Sci Tech, 74, 420–426, doi:10.1016/j.lwt.2016.08.004
61. Soares, A.S., Ramos, A.M., Vieira, É.N.R., Vanzela, E.S.L., de Oliveira, P.M., Paula, D.A. (2018). Vacuum impregnation of chitosan-based edible coating in minimally processed pumpkin. Int J Food Sci Technol, 53(9): 2229-2238, doi:10.1111/ijfs.13811.
62. Soazo, M., Perez, L., Rubiolo, A. (2015). Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries. Food Sci Technol, 50:605-611, doi:10.1111/ijfs.12667.
63. Temiz, A., Ayhan, D.K. (2017). Enzymes in minimally processed fruits and vegetables. In: Minimally Processed Refrigerated Fruits and Vegetables, Yıldız, F., Wiley,. R.C. (ed.), Second Edition, Amerika Birleşik Devletleri: Springer. pp: 93-151. ISBN: 978-1-4939-7018-6
64. Thakur, R., Pristijono, P., Bowyer, M., Singh, S.P., Scarlett, C.J., Stathopoulos, C.E., Vuong, Q. V. (2019). A starch edible surface coating delays banana fruit ripening. LWT - Food Sci Technol, 100: 341–347, doi:10.1016/j.lwt.2018.10.055.
65. Tosati, J.V., Oliveira, D. De, Lerin, L.A., Sarantópoulos, C.I.G.L., Monteiro, A.R. (2015). Respiration rate of cherry tomatoes and gas permeability of hydroxypropylmethyl cellulose-based coating. Int J Emerg Technol Adv Eng, 5(3).
66. Yerlikaya, P, Yatmaz, H.A, Topuz, O.K. (2019). Applications of Edible Films and Coatings in Aquatic Foods, Innovative Technologies in Seafood Processing. Özoğul, Y. (baş ed.), CRC Press, pp.71-86
67. Yousuf, B., Srivastava, A.K. (2019). Impact of honey treatments and soy protein isolate-based coating on fresh- cut pineapple during storage at 4 °C. Food Pack Shelf, 21:1-9, doi:10.1016/j.fpsl.2019.100361.
68. Yousuf B., Qadri, O.S., Srivastava, A.K. (2018). Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. LWT - Food Sci Technol, 89: 198-209, doi: 10.1016/j.lwt.2017.10.051.
69. Zhang, L., Chen, F., Lai, S., Wang, H., Yang, H. (2018). Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit dur.ing storage. LWT - Food Sci Technol, 96: 604–611, doi:10.1016/j.lwt.2018.06.011

There are 69 citations in total.

Details

Primary Language	Turkish
Journal Section	Articles
Authors	Çiğdem Yüksel This is me 0000-0001-8506-9899 Derya Atalay 0000-0003-4536-7239 Hande Selen Erge 0000-0002-4313-1014
Publication Date	January 15, 2020
Published in Issue	Year 2020 Volume: 45 Issue: 2

Cite

APA	Yüksel, Ç., Atalay, D., & Erge, H. S. (2020). YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. Gıda, 45(2), 340-355. https://doi.org/10.15237/gida.GD19144
AMA	Yüksel Ç, Atalay D, Erge HS. YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. The Journal of Food. January 2020;45(2):340-355. doi:10.15237/gida.GD19144
Chicago	Yüksel, Çiğdem, Derya Atalay, and Hande Selen Erge. “YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI”. Gıda 45, no. 2 (January 2020): 340-55. https://doi.org/10.15237/gida.GD19144.
EndNote	Yüksel Ç, Atalay D, Erge HS (January 1, 2020) YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. Gıda 45 2 340–355.
IEEE	Ç. Yüksel, D. Atalay, and H. S. Erge, “YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI”, The Journal of Food, vol. 45, no. 2, pp. 340–355, 2020, doi: 10.15237/gida.GD19144.
ISNAD	Yüksel, Çiğdem et al. “YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI”. Gıda 45/2 (January 2020), 340-355. https://doi.org/10.15237/gida.GD19144.
JAMA	Yüksel Ç, Atalay D, Erge HS. YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. The Journal of Food. 2020;45:340–355.
MLA	Yüksel, Çiğdem et al. “YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI”. Gıda, vol. 45, no. 2, 2020, pp. 340-55, doi:10.15237/gida.GD19144.
Vancouver	Yüksel Ç, Atalay D, Erge HS. YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. The Journal of Food. 2020;45(2):340-55.