Application of chitosan nanoparticles in quality and preservation of postharvest fruits and vegetables: A review

采后 采前 保质期 防腐剂 壳聚糖 食品科学 抗菌剂 化学 抗氧化剂 抗氧化能力 园艺 生物技术 生物 有机化学
作者
Suyan Wang,Daniela D. Herrera‐Balandrano,Yong‐hui Jiang,Xin‐Chi Shi,Xin Chen,Fengquan Liu,Pedro Laborda
出处
期刊:Comprehensive Reviews in Food Science and Food Safety [Wiley]
卷期号:22 (3): 1722-1762 被引量:16
标识
DOI:10.1111/1541-4337.13128
摘要

Abstract Chitosan is an interesting alternative material for packaging development due to its biodegradability. However, its poor mechanical properties and low permeability limit its actual applications. Chitosan nanoparticles (CHNPs) have emerged as a suitable solution to overcome these intrinsic limitations. In this review, all studies regarding the use of CHNPs to extend the shelf life and improve the quality of postharvest products are covered. The characteristics of CHNPs and their combinations with essential oils and metals, along with their effects on postharvest products, are compared and discussed throughout the manuscript. CHNPs enhanced postharvest antioxidant capacity, extended shelf life, increased nutritional quality, and promoted tolerance to chilling stress. Additionally, the CHNPs reduced the incidence of postharvest phytopathogens. In most instances, smaller CHNPs (<150 nm) conferred higher benefits than larger ones (>150 nm). This was likely a result of the greater plant tissue penetrability and surface area of the smaller CHNPs. The CHNPs were either applied after preparing an emulsion or incorporated into a film, with the latter often exhibiting greater antioxidant and antimicrobial activities. CHNPs were used to encapsulate essential oils, which could be released over time and may enhance the antioxidant and antimicrobial properties of the CHNPs. Even though most applications were performed after harvest, preharvest application had longer lasting effects.
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