Tags

Type your tag names separated by a space and hit enter

Edible Coating Using a Chitosan-Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation.
J Food Sci. 2018 Jan; 83(1):138-146.JF

Abstract

Grapefruit seed extract (GSE)-containing chitosan-based coating was developed and applied to cherry tomatoes to protect them from Salmonella invasion and improve their storability. The coating colloids were produced by mixing a chitosan colloid (1% [w/w] chitosan) with GSE at various concentrations (0.5%, 0.7%, 1.0%, and 1.2% [w/w]) using high-shear mixing (10000 rpm, 2 min). Coatings with chitosan colloids containing GSE at 0.0%, 0.5%, 0.7%, and 1.0% (w/w) inactivated Salmonella on cherry tomatoes by 1.0 ± 0.3, 1.2 ± 0.3, 1.6 ± 0.1, and 2.0 ± 0.3 log CFU/cherry tomato, respectively. Coatings both with and without GSE (1.0%) effectively inhibited the growth of Salmonella and total mesophilic aerobes, reduced CO2 generation, and retarded titratable acidity decrease during storage at 10 and 25 °C. The advantage of incorporating GSE in the formulation was demonstrated by delayed microorganism growth and reduced weight loss at 25 °C. The chitosan-GSE coating did not affect lycopene concentration, color, and sensory properties (P > 0.05). Chitosan-GSE coating shows potential for improving the microbiological safety and storability of cherry tomatoes, with stronger efficacy at 25 °C than that of chitosan coating without GSE.

PRACTICAL APPLICATION

A novel chitosan coating containing grape fruit seed extract (GSE) improved the microbiological safety against Salmonella and storability of cherry tomatoes without altering their flavor, demonstrating its strong potential as an effective postharvest technology. Chitosan coating containing GSE might be preferable over chitosan coating without GSE for application to tomatoes that are stored at room temperature in that it more effectively inhibits microbial growth and weight loss than the coating without GSE at 25 °C.

Authors+Show Affiliations

Dept. of Food Science and Technology, Seoul Women's Univ., Seoul 01797, Republic of Korea.Dept. of Food Science and Technology, Seoul Women's Univ., Seoul 01797, Republic of Korea.Dept. of Food Science and Technology, Seoul Women's Univ., Seoul 01797, Republic of Korea.Dept. of Food Science and Technology, Chungnam National Univ., Daejeon 34134, Republic of Korea.Dept. of Food Science and Technology, Seoul Women's Univ., Seoul 01797, Republic of Korea.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29227543

Citation

Won, Jin Sung, et al. "Edible Coating Using a Chitosan-Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation." Journal of Food Science, vol. 83, no. 1, 2018, pp. 138-146.
Won JS, Lee SJ, Park HH, et al. Edible Coating Using a Chitosan-Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation. J Food Sci. 2018;83(1):138-146.
Won, J. S., Lee, S. J., Park, H. H., Song, K. B., & Min, S. C. (2018). Edible Coating Using a Chitosan-Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation. Journal of Food Science, 83(1), 138-146. https://doi.org/10.1111/1750-3841.14002
Won JS, et al. Edible Coating Using a Chitosan-Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation. J Food Sci. 2018;83(1):138-146. PubMed PMID: 29227543.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Edible Coating Using a Chitosan-Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation. AU - Won,Jin Sung, AU - Lee,Seung Jo, AU - Park,Hyeon Hwa, AU - Song,Kyung Bin, AU - Min,Sea C, Y1 - 2017/12/11/ PY - 2017/09/05/received PY - 2017/11/08/accepted PY - 2017/12/12/pubmed PY - 2018/5/25/medline PY - 2017/12/12/entrez KW - antimicrobial packaging KW - chitosan KW - edible coating KW - grapefruit seed KW - tomato SP - 138 EP - 146 JF - Journal of food science JO - J Food Sci VL - 83 IS - 1 N2 - : Grapefruit seed extract (GSE)-containing chitosan-based coating was developed and applied to cherry tomatoes to protect them from Salmonella invasion and improve their storability. The coating colloids were produced by mixing a chitosan colloid (1% [w/w] chitosan) with GSE at various concentrations (0.5%, 0.7%, 1.0%, and 1.2% [w/w]) using high-shear mixing (10000 rpm, 2 min). Coatings with chitosan colloids containing GSE at 0.0%, 0.5%, 0.7%, and 1.0% (w/w) inactivated Salmonella on cherry tomatoes by 1.0 ± 0.3, 1.2 ± 0.3, 1.6 ± 0.1, and 2.0 ± 0.3 log CFU/cherry tomato, respectively. Coatings both with and without GSE (1.0%) effectively inhibited the growth of Salmonella and total mesophilic aerobes, reduced CO2 generation, and retarded titratable acidity decrease during storage at 10 and 25 °C. The advantage of incorporating GSE in the formulation was demonstrated by delayed microorganism growth and reduced weight loss at 25 °C. The chitosan-GSE coating did not affect lycopene concentration, color, and sensory properties (P > 0.05). Chitosan-GSE coating shows potential for improving the microbiological safety and storability of cherry tomatoes, with stronger efficacy at 25 °C than that of chitosan coating without GSE. PRACTICAL APPLICATION: A novel chitosan coating containing grape fruit seed extract (GSE) improved the microbiological safety against Salmonella and storability of cherry tomatoes without altering their flavor, demonstrating its strong potential as an effective postharvest technology. Chitosan coating containing GSE might be preferable over chitosan coating without GSE for application to tomatoes that are stored at room temperature in that it more effectively inhibits microbial growth and weight loss than the coating without GSE at 25 °C. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/29227543/Edible_Coating_Using_a_Chitosan_Based_Colloid_Incorporating_Grapefruit_Seed_Extract_for_Cherry_Tomato_Safety_and_Preservation_ DB - PRIME DP - Unbound Medicine ER -