The dual function of calcium ion in fruit edible coating : Regulating polymer internal crosslinking state and improving fruit postharvest quality
Copyright © 2024. Published by Elsevier Ltd..
The edible coating is proved to be a convenient approach for fruit preservation. Among these published explorations, naturally sourced macromolecules and green crosslinking strategies gain attention. This work centers on edible coatings containing Ca2+ as crosslinker for the first time, delving into crosslinking mechanisms, include alginate, chitosan, Aloe vera gel, gums, etc. Additionally, the crucial functions of Ca2+ in fruit's quality control are also elaborated in-depth, involving cell wall, calmodulin, antioxidant, etc. Through a comprehensive review, it becomes evident that Ca2+ plays a dual role in fruit edible coating. Specifically, Ca2+ constructs a three-dimensional dense network structure with polymers through ionic bonding. Moreover, Ca2+ acts directly with cell wall to maintain fruit firmness and serve as a second messenger to participate secondary physiological metabolism. In brief, coatings containing Ca2+ present remarkable effects in preserving fruit and this work may provide guidance for Ca2+ related fruit preservation coatings.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:447 |
|---|---|
| Enthalten in: |
Food chemistry - 447(2024) vom: 30. Apr., Seite 138952 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Zhang, Yiqin [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Calcium |
|---|
| Anmerkungen: |
Date Completed 10.04.2024 Date Revised 10.04.2024 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.foodchem.2024.138952 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM369514483 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM369514483 | ||
| 003 | DE-627 | ||
| 005 | 20240410232639.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240311s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2024.138952 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1371.xml |
| 035 | |a (DE-627)NLM369514483 | ||
| 035 | |a (NLM)38461720 | ||
| 035 | |a (PII)S0308-8146(24)00601-0 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Zhang, Yiqin |e verfasserin |4 aut | |
| 245 | 1 | 4 | |a The dual function of calcium ion in fruit edible coating |b Regulating polymer internal crosslinking state and improving fruit postharvest quality |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 10.04.2024 | ||
| 500 | |a Date Revised 10.04.2024 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2024. Published by Elsevier Ltd. | ||
| 520 | |a The edible coating is proved to be a convenient approach for fruit preservation. Among these published explorations, naturally sourced macromolecules and green crosslinking strategies gain attention. This work centers on edible coatings containing Ca2+ as crosslinker for the first time, delving into crosslinking mechanisms, include alginate, chitosan, Aloe vera gel, gums, etc. Additionally, the crucial functions of Ca2+ in fruit's quality control are also elaborated in-depth, involving cell wall, calmodulin, antioxidant, etc. Through a comprehensive review, it becomes evident that Ca2+ plays a dual role in fruit edible coating. Specifically, Ca2+ constructs a three-dimensional dense network structure with polymers through ionic bonding. Moreover, Ca2+ acts directly with cell wall to maintain fruit firmness and serve as a second messenger to participate secondary physiological metabolism. In brief, coatings containing Ca2+ present remarkable effects in preserving fruit and this work may provide guidance for Ca2+ related fruit preservation coatings | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Review | |
| 650 | 4 | |a Calcium ion | |
| 650 | 4 | |a Edible coating | |
| 650 | 4 | |a Fruit preservation | |
| 650 | 4 | |a Green crosslinking | |
| 650 | 4 | |a Postharvest quality | |
| 650 | 7 | |a Calcium |2 NLM | |
| 650 | 7 | |a SY7Q814VUP |2 NLM | |
| 650 | 7 | |a Polymers |2 NLM | |
| 700 | 1 | |a Kong, Qi |e verfasserin |4 aut | |
| 700 | 1 | |a Niu, Ben |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Ruiling |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, Huizhi |e verfasserin |4 aut | |
| 700 | 1 | |a Xiao, Shangyue |e verfasserin |4 aut | |
| 700 | 1 | |a Wu, Weijie |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Wanli |e verfasserin |4 aut | |
| 700 | 1 | |a Gao, Haiyan |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 447(2024) vom: 30. Apr., Seite 138952 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
| 773 | 1 | 8 | |g volume:447 |g year:2024 |g day:30 |g month:04 |g pages:138952 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2024.138952 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 447 |j 2024 |b 30 |c 04 |h 138952 | ||