2026-04-17T19:33:24Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/47192025-10-22T11:03:10Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Prieto, Virginia
author
Miranda, Marcela
author
Aguiló-Aguayo, Ingrid
author
Teixidó, Neus
author
Ortiz, Jordi
author
Abadias, Maribel
other
Producció Vegetal
group
Postcollita
2025-10-22T11:03:09Z
2025-10-22T11:03:09Z
2025-03-03
Prieto-Santiago, Virginia, Marcela Miranda, Ingrid Aguiló-Aguayo, Neus Teixidó, Jordi Ortiz-Solà, and Maribel Abadias. 2025. “Antimicrobial Efficacy of Nanochitosan and Chitosan Edible Coatings: Application for Enhancing the Safety of Fresh-Cut Nectarines.” Coatings 15 (3): 296. https://doi.org/10.3390/coatings15030296.
2079-6412
http://hdl.handle.net/20.500.12327/4719
https://doi.org/10.3390/coatings15030296
The growing demand for fresh foods, as well as the rise in ready-to-eat foods,
is leading the food industry to study edible coatings to maintain the quality of fresh-cut
fruit. The objective of this work was, first, to determine the antimicrobial activity of a
commercial anti-browning solution (A), chitosan (CH), and nanochitosan (NCH) both
in vitro and in vivo and, secondly, to assess the effects of those coatings on the quality of
fresh-cut nectarines. Antimicrobial activity was studied against Listeria monocytogenes and
Saccharomyces cerevisiae, which were used as models of a foodborne pathogen and a spoilage
microorganism, respectively. After evaluating their effect against both microorganisms,
including in nectarines (Prunus persica L. cv Nectagala), the fruit was treated with commercial
anti-browning alone (A), anti-browning with chitosan (A + CH), and anti-browning
with nanochitosan (A + NCH). The slices were then sealed in polyethylene plastic trays
and stored at 5 ◦C for 6 days. pH, titratable acidity, soluble solids content, firmness, color,
visual acceptance, and microbiological evolution were assessed. Total color difference
(TCD) results demonstrated higher value in the fresh-cut fruit without coating. The chitosan
coating controlled microbial growth during cold storage without causing significant
alterations to the fruit’s quality, while it had the highest overall visual acceptance of the
final product. Chitosan demonstrated clear advantages as an edible biocoating for fresh-cut
nectarines, whereas nanochitosan did not perform as effectively as expected, indicating the
need for further optimization to realize its potential benefits. The combination of chitosan
and anti-browning agents presents a sustainable method for enhancing the quality and
safety of fresh-cut nectarines, which may contribute to the extension of their shelf life
eng
Attribution 4.0 International
Antimicrobial Efficacy of Nanochitosan and Chitosan Edible Coatings: Application for Enhancing the Safety of Fresh-Cut Nectarines
info:eu-repo/semantics/article