Recent advancements of polysaccharides to enhance quality and delay ripening of fresh produce: a review

Wen, Felicia Xia Ling and Kobun Rovina and Md Nasir Nur’Aqilah and Joseph Merillyn Vonnie and Kana Husna Erna and Mailin Misson and Nur Fatihah Abdul Halid (2022) Recent advancements of polysaccharides to enhance quality and delay ripening of fresh produce: a review. Polymers, 14. pp. 1-23.

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Abstract

The freshness of fruits and vegetables plays a significant role in consumers’ decision to purchase a product at the supermarket. Fresh-cut products are the latest trend in fulfilling society’s restless needs, and the food industry is faced with the challenge of maintaining the quality of fresh produce. The food industry is concerned with the natural maturation and degradation of fruits and vegetables, primarily due to enzymatic reactions. It has been demonstrated that polysaccharide coatings effectively preserve the freshness of these products, extending their shelf life depending on the preservation method used. This review informs readers about the different types of polysaccharides and their novel applications as natural food preservatives in the past five years (2018–2022). The key findings summarized the properties of the antimicrobial agent, the molecular mechanism of action, coating methods, and formulation for the preservation approach. Additionally, we discuss the scientific factors influencing polysaccharide processing and preservation efficacy, allowing it to be used in post-harvest management

Item Type: Article
Keyword: Polymers, Antioxidant, Antimicrobial, Shelf life, Natural preservative
Subjects: Q Science > QK Botany > QK1-989 Botany > QK710-899 Plant physiology
T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department: FACULTY > Faculty of Food Science and Nutrition
Depositing User: SITI AZIZAH BINTI IDRIS -
Date Deposited: 31 Dec 2024 11:20
Last Modified: 31 Dec 2024 11:20
URI: https://eprints.ums.edu.my/id/eprint/42500

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