Revaluation of waste from fishing industry through generation of chitosan coatings to improve quality and extend shelf-life of minimally processed lettuce
Chitosan is obtained at industrial scale through a process of alkaline deacetylation of chitin the major waste of shrimp industry. Its utilization could both diminish industrial environmental impact and add value to foods and other industrial products. In this study, an industrial chitosan obtained...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2021
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/8854 https://www.sciencedirect.com/science/article/abs/pii/S0925521420308826 https://doi.org/10.1016/j.postharvbio.2020.111310 |
| _version_ | 1855484279744626688 |
|---|---|
| author | Fasciglione, Gabriela Goñi, Maria Gabriela Yommi, Alejandra Karina Perez Bravo, Jonas Ortueta, R. Scampini, A. Buffa, L. Andreu, Adriana Creus, Cecilia |
| author_browse | Andreu, Adriana Buffa, L. Creus, Cecilia Fasciglione, Gabriela Goñi, Maria Gabriela Ortueta, R. Perez Bravo, Jonas Scampini, A. Yommi, Alejandra Karina |
| author_facet | Fasciglione, Gabriela Goñi, Maria Gabriela Yommi, Alejandra Karina Perez Bravo, Jonas Ortueta, R. Scampini, A. Buffa, L. Andreu, Adriana Creus, Cecilia |
| author_sort | Fasciglione, Gabriela |
| collection | INTA Digital |
| description | Chitosan is obtained at industrial scale through a process of alkaline deacetylation of chitin the major waste of shrimp industry. Its utilization could both diminish industrial environmental impact and add value to foods and other industrial products. In this study, an industrial chitosan obtained in Argentina and a commercial chitosan were physicochemically characterized and evaluated as edible coating for biopreservation of minimally processed lettuce. Based on Nuclear Magnetic Resonance, X-ray diffraction and thermogravimetric and viscosimetric assays we conclude that both biopolymers have similar molecular weight and deacetylation degree. The chitosan coatings were applied by spraying to lettuce leaves that had been removed and cleaned after the harvest. Each sample composed by four whole leaves, packed into a low-density polyethylene bag, was stored at 4 °C for 15 d. Microbial quality, weight and color losses, antioxidant contents, stomatal closure and sensorial attributes were evaluated during storage. An initial reduction of 2 log in molds and yeast counts were obtained for both types of chitosan coatings. As a result, the counts remained below the limit value of 6 log for 12 d in the chitosan coatings, while in the control samples this limit was reached 6 d after storage. Total mesophilic bacteria counts were also reduced by both types of chitosan coatings, keeping counts under the threshold value of 7 log for 12 d while in control samples this value was exceeded at 9 d. Both chitosans increased chlorophyll content, total phenolic compounds and antioxidant activity in lettuce leaves during the storage. Besides, the leaf weight loss was minimized by both chitosan coatings, in accordance to a higher proportion of stomatal partial closure as seen by SEM. The overall visual quality was not affected by chitosan coatings. In conclusion, the industrial chitosan showed similar effects on stored minimally processed lettuce than the commercial chitosan adding value to a material that is currently considered a waste. |
| format | Artículo |
| id | INTA8854 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA88542021-03-09T17:44:21Z Revaluation of waste from fishing industry through generation of chitosan coatings to improve quality and extend shelf-life of minimally processed lettuce Fasciglione, Gabriela Goñi, Maria Gabriela Yommi, Alejandra Karina Perez Bravo, Jonas Ortueta, R. Scampini, A. Buffa, L. Andreu, Adriana Creus, Cecilia Quitosano Lechugas Antioxidantes Calidad de los Alimentos Impacto Ambiental Chitosan Lettuces Antioxidants Food Quality Environmental Impact Fisheries Pesca Bioconservación Industria Pesquera Chitosan is obtained at industrial scale through a process of alkaline deacetylation of chitin the major waste of shrimp industry. Its utilization could both diminish industrial environmental impact and add value to foods and other industrial products. In this study, an industrial chitosan obtained in Argentina and a commercial chitosan were physicochemically characterized and evaluated as edible coating for biopreservation of minimally processed lettuce. Based on Nuclear Magnetic Resonance, X-ray diffraction and thermogravimetric and viscosimetric assays we conclude that both biopolymers have similar molecular weight and deacetylation degree. The chitosan coatings were applied by spraying to lettuce leaves that had been removed and cleaned after the harvest. Each sample composed by four whole leaves, packed into a low-density polyethylene bag, was stored at 4 °C for 15 d. Microbial quality, weight and color losses, antioxidant contents, stomatal closure and sensorial attributes were evaluated during storage. An initial reduction of 2 log in molds and yeast counts were obtained for both types of chitosan coatings. As a result, the counts remained below the limit value of 6 log for 12 d in the chitosan coatings, while in the control samples this limit was reached 6 d after storage. Total mesophilic bacteria counts were also reduced by both types of chitosan coatings, keeping counts under the threshold value of 7 log for 12 d while in control samples this value was exceeded at 9 d. Both chitosans increased chlorophyll content, total phenolic compounds and antioxidant activity in lettuce leaves during the storage. Besides, the leaf weight loss was minimized by both chitosan coatings, in accordance to a higher proportion of stomatal partial closure as seen by SEM. The overall visual quality was not affected by chitosan coatings. In conclusion, the industrial chitosan showed similar effects on stored minimally processed lettuce than the commercial chitosan adding value to a material that is currently considered a waste. EEA Balcarce Fil: Fasciglione, Gabriela. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Goñi, María Gabriela., Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Pérez Bravo, Jonás. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Ortueta, R. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Scampini, A. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Buffa, L. Instituto Nacional de Tecnología Industrial (INTI). Departamento de Proyectos de Desarrollo y Transferencia a la Industria Pampeana; Argentina. Fil: Andreu, Adriana. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentina Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Creus, María Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. 2021-03-09T17:32:35Z 2021-03-09T17:32:35Z 2020-07-24 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8854 https://www.sciencedirect.com/science/article/abs/pii/S0925521420308826 0925-5214 https://doi.org/10.1016/j.postharvbio.2020.111310 eng info:eu-repograntAgreement/INTA/PNAIyAV-1130033/AR./Tecnologías de preservación de alimentos y de aprovechamiento de subproductos. info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Postharvest Biology and Technology 170 : 111310 (2020) |
| spellingShingle | Quitosano Lechugas Antioxidantes Calidad de los Alimentos Impacto Ambiental Chitosan Lettuces Antioxidants Food Quality Environmental Impact Fisheries Pesca Bioconservación Industria Pesquera Fasciglione, Gabriela Goñi, Maria Gabriela Yommi, Alejandra Karina Perez Bravo, Jonas Ortueta, R. Scampini, A. Buffa, L. Andreu, Adriana Creus, Cecilia Revaluation of waste from fishing industry through generation of chitosan coatings to improve quality and extend shelf-life of minimally processed lettuce |
| title | Revaluation of waste from fishing industry through generation of chitosan coatings to improve quality and extend shelf-life of minimally processed lettuce |
| title_full | Revaluation of waste from fishing industry through generation of chitosan coatings to improve quality and extend shelf-life of minimally processed lettuce |
| title_fullStr | Revaluation of waste from fishing industry through generation of chitosan coatings to improve quality and extend shelf-life of minimally processed lettuce |
| title_full_unstemmed | Revaluation of waste from fishing industry through generation of chitosan coatings to improve quality and extend shelf-life of minimally processed lettuce |
| title_short | Revaluation of waste from fishing industry through generation of chitosan coatings to improve quality and extend shelf-life of minimally processed lettuce |
| title_sort | revaluation of waste from fishing industry through generation of chitosan coatings to improve quality and extend shelf life of minimally processed lettuce |
| topic | Quitosano Lechugas Antioxidantes Calidad de los Alimentos Impacto Ambiental Chitosan Lettuces Antioxidants Food Quality Environmental Impact Fisheries Pesca Bioconservación Industria Pesquera |
| url | http://hdl.handle.net/20.500.12123/8854 https://www.sciencedirect.com/science/article/abs/pii/S0925521420308826 https://doi.org/10.1016/j.postharvbio.2020.111310 |
| work_keys_str_mv | AT fasciglionegabriela revaluationofwastefromfishingindustrythroughgenerationofchitosancoatingstoimprovequalityandextendshelflifeofminimallyprocessedlettuce AT gonimariagabriela revaluationofwastefromfishingindustrythroughgenerationofchitosancoatingstoimprovequalityandextendshelflifeofminimallyprocessedlettuce AT yommialejandrakarina revaluationofwastefromfishingindustrythroughgenerationofchitosancoatingstoimprovequalityandextendshelflifeofminimallyprocessedlettuce AT perezbravojonas revaluationofwastefromfishingindustrythroughgenerationofchitosancoatingstoimprovequalityandextendshelflifeofminimallyprocessedlettuce AT ortuetar revaluationofwastefromfishingindustrythroughgenerationofchitosancoatingstoimprovequalityandextendshelflifeofminimallyprocessedlettuce AT scampinia revaluationofwastefromfishingindustrythroughgenerationofchitosancoatingstoimprovequalityandextendshelflifeofminimallyprocessedlettuce AT buffal revaluationofwastefromfishingindustrythroughgenerationofchitosancoatingstoimprovequalityandextendshelflifeofminimallyprocessedlettuce AT andreuadriana revaluationofwastefromfishingindustrythroughgenerationofchitosancoatingstoimprovequalityandextendshelflifeofminimallyprocessedlettuce AT creuscecilia revaluationofwastefromfishingindustrythroughgenerationofchitosancoatingstoimprovequalityandextendshelflifeofminimallyprocessedlettuce |