Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents
In this study, oligomers of carboxymethyl cellulose (O-CMC) were used as a new postharvest treatment for fresh produce. The oligomers were prepared by green and cost-effective enzymatic hydrolysis and applied to prevent spoilage and improve storability of fresh-cut strawberries. The produce quality...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/8/1117 |
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| author | Yevgenia Shebis Elazar Fallik Victor Rodov Sai Sateesh Sagiri Elena Poverenov |
| author_facet | Yevgenia Shebis Elazar Fallik Victor Rodov Sai Sateesh Sagiri Elena Poverenov |
| author_sort | Yevgenia Shebis |
| collection | DOAJ |
| description | In this study, oligomers of carboxymethyl cellulose (O-CMC) were used as a new postharvest treatment for fresh produce. The oligomers were prepared by green and cost-effective enzymatic hydrolysis and applied to prevent spoilage and improve storability of fresh-cut strawberries. The produce quality was improved by all formulations containing O-CMC in comparison to the control, as indicated by the decrease in decay incidence, weight loss (min ~2–5 times less), higher firmness, microbial load decrease, better appearance, and sensorial quality of the fruits. Natural resources: ascorbic acid, gallic acid, and vanillin were further added to enhance the beneficial effect. O-CMC with vanillin was most efficient in all of the tested parameters, exhibiting the full prevention of fruit decay during all 7 days of refrigerated storage. In addition, fruits coated with O-CMC vanillin have the smallest weight loss (%), minimum browning, and highest antimicrobial effect preventing bacterial (~3 log, 2 log) and yeast/mold contaminations. Based on the obtained positive results, O-CMC may provide a new, safe, and effective tool for the postharvest treatment of fresh produce that can be used alone or in combination with other active agents. |
| first_indexed | 2024-03-09T13:40:41Z |
| format | Article |
| id | doaj.art-be22476afc134ed6a546a6c2ff02bb9b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T13:40:41Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-be22476afc134ed6a546a6c2ff02bb9b2023-11-30T21:07:32ZengMDPI AGFoods2304-81582022-04-01118111710.3390/foods11081117Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active AgentsYevgenia Shebis0Elazar Fallik1Victor Rodov2Sai Sateesh Sagiri3Elena Poverenov4Agro-Nanotechnology and Advanced Materials Research Center, Department of Food Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, IsraelDepartment of Postharvest Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, IsraelDepartment of Postharvest Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, IsraelAgro-Nanotechnology and Advanced Materials Research Center, Department of Food Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, IsraelAgro-Nanotechnology and Advanced Materials Research Center, Department of Food Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, IsraelIn this study, oligomers of carboxymethyl cellulose (O-CMC) were used as a new postharvest treatment for fresh produce. The oligomers were prepared by green and cost-effective enzymatic hydrolysis and applied to prevent spoilage and improve storability of fresh-cut strawberries. The produce quality was improved by all formulations containing O-CMC in comparison to the control, as indicated by the decrease in decay incidence, weight loss (min ~2–5 times less), higher firmness, microbial load decrease, better appearance, and sensorial quality of the fruits. Natural resources: ascorbic acid, gallic acid, and vanillin were further added to enhance the beneficial effect. O-CMC with vanillin was most efficient in all of the tested parameters, exhibiting the full prevention of fruit decay during all 7 days of refrigerated storage. In addition, fruits coated with O-CMC vanillin have the smallest weight loss (%), minimum browning, and highest antimicrobial effect preventing bacterial (~3 log, 2 log) and yeast/mold contaminations. Based on the obtained positive results, O-CMC may provide a new, safe, and effective tool for the postharvest treatment of fresh produce that can be used alone or in combination with other active agents.https://www.mdpi.com/2304-8158/11/8/1117oligosaccharideCMCvanillinfood storabilityfresh producestrawberry |
| spellingShingle | Yevgenia Shebis Elazar Fallik Victor Rodov Sai Sateesh Sagiri Elena Poverenov Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents Foods oligosaccharide CMC vanillin food storability fresh produce strawberry |
| title | Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents |
| title_full | Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents |
| title_fullStr | Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents |
| title_full_unstemmed | Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents |
| title_short | Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents |
| title_sort | oligomers of carboxymethyl cellulose for postharvest treatment of fresh produce the effect on fresh cut strawberry in combination with natural active agents |
| topic | oligosaccharide CMC vanillin food storability fresh produce strawberry |
| url | https://www.mdpi.com/2304-8158/11/8/1117 |
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