Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (<i>Rubus sanctus</i> Schreber)
Due to high water content and perishability, the raspberry fruit is sensitive to postharvest fungal contamination and postharvest losses. In this study, chitosan was used as an edible coating to increase the storage of raspberries, and nanotechnology was used to increase chitosan efficiency. The fru...
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MDPI AG
2021-03-01
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| Schriftenreihe: | Applied Sciences |
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| Online Zugang: | https://www.mdpi.com/2076-3417/11/5/2224 |
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| author | Shirin Rahmanzadeh Ishkeh Habib Shirzad Mohammadreza Asghari Abolfazl Alirezalu Mirian Pateiro José M. Lorenzo |
| author_facet | Shirin Rahmanzadeh Ishkeh Habib Shirzad Mohammadreza Asghari Abolfazl Alirezalu Mirian Pateiro José M. Lorenzo |
| author_sort | Shirin Rahmanzadeh Ishkeh |
| collection | DOAJ |
| description | Due to high water content and perishability, the raspberry fruit is sensitive to postharvest fungal contamination and postharvest losses. In this study, chitosan was used as an edible coating to increase the storage of raspberries, and nanotechnology was used to increase chitosan efficiency. The fruit was treated with an emulsion containing nanoparticles of chitosan (ECNPC) at 0, 2.5, and 5 g L<sup>−1</sup>, and stored for 9 d. Decay extension rate, fruit phytochemical contents, including total phenolics, flavonoids, and anthocyanin content, phenylalanine ammonia-lyase (PAL), and guaiacol-peroxidase enzymes and antioxidant activity, and other qualitative properties were evaluated during and at the end of storage. After 9 d of storage, the highest amounts of phenolics compounds, PAL enzyme activity, and antioxidant activity were observed in fruit treated with ECNPC at 5 g L<sup>−1</sup>. The highest levels of total phenol, PAL enzyme activity, and antioxidant activity were 57.53 g L<sup>−1</sup>, 118.88 μmol/min <i>trans</i>-cinnamic acid, and 85.16%, respectively. ECNPC can be considered as an effective, safe, and environmentally friendly method for enhancing fruit phytochemical contents, postharvest life, and health-promoting capacity. |
| first_indexed | 2024-03-09T05:49:03Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T05:49:03Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj.art-4d9212d81f6a4fc08dd9d9e95d26e4692023-12-03T12:18:35ZengMDPI AGApplied Sciences2076-34172021-03-01115222410.3390/app11052224Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (<i>Rubus sanctus</i> Schreber)Shirin Rahmanzadeh Ishkeh0Habib Shirzad1Mohammadreza Asghari2Abolfazl Alirezalu3Mirian Pateiro4José M. Lorenzo5Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia P.O. Box 165-5715944931, IranDepartment of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia P.O. Box 165-5715944931, IranDepartment of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia P.O. Box 165-5715944931, IranDepartment of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia P.O. Box 165-5715944931, IranCentro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, SpainDue to high water content and perishability, the raspberry fruit is sensitive to postharvest fungal contamination and postharvest losses. In this study, chitosan was used as an edible coating to increase the storage of raspberries, and nanotechnology was used to increase chitosan efficiency. The fruit was treated with an emulsion containing nanoparticles of chitosan (ECNPC) at 0, 2.5, and 5 g L<sup>−1</sup>, and stored for 9 d. Decay extension rate, fruit phytochemical contents, including total phenolics, flavonoids, and anthocyanin content, phenylalanine ammonia-lyase (PAL), and guaiacol-peroxidase enzymes and antioxidant activity, and other qualitative properties were evaluated during and at the end of storage. After 9 d of storage, the highest amounts of phenolics compounds, PAL enzyme activity, and antioxidant activity were observed in fruit treated with ECNPC at 5 g L<sup>−1</sup>. The highest levels of total phenol, PAL enzyme activity, and antioxidant activity were 57.53 g L<sup>−1</sup>, 118.88 μmol/min <i>trans</i>-cinnamic acid, and 85.16%, respectively. ECNPC can be considered as an effective, safe, and environmentally friendly method for enhancing fruit phytochemical contents, postharvest life, and health-promoting capacity.https://www.mdpi.com/2076-3417/11/5/2224edible coatingnanoemulsionguaiacol peroxidaseshelf lifeanthocyaninsphenylalanine ammonia-lyase |
| spellingShingle | Shirin Rahmanzadeh Ishkeh Habib Shirzad Mohammadreza Asghari Abolfazl Alirezalu Mirian Pateiro José M. Lorenzo Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (<i>Rubus sanctus</i> Schreber) Applied Sciences edible coating nanoemulsion guaiacol peroxidase shelf life anthocyanins phenylalanine ammonia-lyase |
| title | Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (<i>Rubus sanctus</i> Schreber) |
| title_full | Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (<i>Rubus sanctus</i> Schreber) |
| title_fullStr | Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (<i>Rubus sanctus</i> Schreber) |
| title_full_unstemmed | Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (<i>Rubus sanctus</i> Schreber) |
| title_short | Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (<i>Rubus sanctus</i> Schreber) |
| title_sort | effect of chitosan nanoemulsion on enhancing the phytochemical contents health promoting components and shelf life of raspberry i rubus sanctus i schreber |
| topic | edible coating nanoemulsion guaiacol peroxidase shelf life anthocyanins phenylalanine ammonia-lyase |
| url | https://www.mdpi.com/2076-3417/11/5/2224 |
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