Research Topic: Edible coatings

Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics

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Researchers developed a natural, edible coating for cheese made from whey protein and melanin pigment that prevents spoilage better than commercial coatings. The coating contains melanin, which gives the cheese a natural brown color that consumers prefer, along with natural antimicrobial agents nisin and natamycin. After 40 days of cheese aging, the new melanin coating showed superior protection against harmful bacteria compared to synthetic commercial coatings while being completely edible and requiring no peeling.

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Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes)

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Shiitake mushrooms are nutritious but spoil quickly after harvest due to their high water content and lack of protective skin. This review explores how melatonin and various preservation methods like proper cooling, special packaging, and drying can extend shelf life and maintain quality. Different techniques work by controlling moisture, slowing respiration, preventing browning, and controlling microbial growth. Combining multiple methods, such as vacuum cooling with special packaging, provides the best results for preserving the mushrooms’ taste, nutrition, and appearance.

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Edible Coating Based on Konjac glucomannan Loading Ocimum gratissimum Essential Oil for Postharvest Preservation of Orange

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Researchers developed a special edible coating made from konjac glucomannan and basil essential oil that can be applied to oranges to keep them fresh longer. The coating acts as a protective barrier that slows down moisture loss and microbial growth while allowing the fruit to breathe. When applied to Mandarin oranges, this coating extended their shelf life by 8 days, kept them firmer, and reduced spoilage compared to uncoated oranges.

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Antifungal Effect of Chitosan/Nano-TiO2 Composite Coatings against Colletotrichum gloeosporioides, Cladosporium oxysporum and Penicillium steckii

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This research demonstrates that a coating made from chitosan combined with tiny titanium dioxide particles effectively kills three types of mold that spoil mangoes after harvest. The composite coating works by breaking down the mold’s cell membranes and causing them to leak their contents, leading to cell death. This combination is more effective than chitosan alone, with some mold species being completely eliminated at optimal concentrations.

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Caseinate–Carboxymethyl Chitosan Composite Edible Coating with Soybean Oil for Extending the Shelf Life of Blueberry Fruit

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This study developed a special edible coating made from natural proteins and carbohydrate polymers with soybean oil to keep blueberries fresh longer. When blueberries were dipped in this coating and refrigerated, they lost less water, stayed firmer, and developed less mold compared to uncoated berries. The coating worked like an invisible protective layer that helped blueberries maintain their quality for up to 28 days, potentially reducing food waste and spoilage.

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Effect of Antibacterial Peptide Microsphere Coating on the Microbial and Physicochemical Characteristics of Tricholoma matsutake during Cold Storage

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This research demonstrates that coating expensive wild matsutake mushrooms with special antimicrobial peptides wrapped in tiny polymer microspheres can keep them fresh for up to 20 days instead of just 1-3 days. The coating works by protecting mushrooms from water loss, microbial spoilage, and browning while preserving their texture and nutritional quality. This edible coating technology could help mushroom producers sell their products over longer distances and extend availability of these prized wild mushrooms.

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