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Open AccessArticle

Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (Rubus sanctus Schreber)

1
Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia P.O. Box 165-5715944931, Iran
2
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain
3
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
*
Authors to whom correspondence should be addressed.
Academic Editor: Theodoros Varzakas
Appl. Sci. 2021, 11(5), 2224; https://doi.org/10.3390/app11052224
Received: 11 February 2021 / Revised: 1 March 2021 / Accepted: 1 March 2021 / Published: 3 March 2021
Due to high water content and perishability, the raspberry fruit is sensitive to postharvest fungal contamination and postharvest losses. In this study, chitosan was used as an edible coating to increase the storage of raspberries, and nanotechnology was used to increase chitosan efficiency. The fruit was treated with an emulsion containing nanoparticles of chitosan (ECNPC) at 0, 2.5, and 5 g L−1, and stored for 9 d. Decay extension rate, fruit phytochemical contents, including total phenolics, flavonoids, and anthocyanin content, phenylalanine ammonia-lyase (PAL), and guaiacol-peroxidase enzymes and antioxidant activity, and other qualitative properties were evaluated during and at the end of storage. After 9 d of storage, the highest amounts of phenolics compounds, PAL enzyme activity, and antioxidant activity were observed in fruit treated with ECNPC at 5 g L−1. The highest levels of total phenol, PAL enzyme activity, and antioxidant activity were 57.53 g L−1, 118.88 μmol/min trans-cinnamic acid, and 85.16%, respectively. ECNPC can be considered as an effective, safe, and environmentally friendly method for enhancing fruit phytochemical contents, postharvest life, and health-promoting capacity. View Full-Text
Keywords: edible coating; nanoemulsion; guaiacol peroxidase; shelf life; anthocyanins; phenylalanine ammonia-lyase edible coating; nanoemulsion; guaiacol peroxidase; shelf life; anthocyanins; phenylalanine ammonia-lyase
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MDPI and ACS Style

Ishkeh, S.R.; Shirzad, H.; Asghari, M.; Alirezalu, A.; Pateiro, M.; Lorenzo, J.M. Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (Rubus sanctus Schreber). Appl. Sci. 2021, 11, 2224. https://doi.org/10.3390/app11052224

AMA Style

Ishkeh SR, Shirzad H, Asghari M, Alirezalu A, Pateiro M, Lorenzo JM. Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (Rubus sanctus Schreber). Applied Sciences. 2021; 11(5):2224. https://doi.org/10.3390/app11052224

Chicago/Turabian Style

Ishkeh, Shirin R.; Shirzad, Habib; Asghari, Mohammadreza; Alirezalu, Abolfazl; Pateiro, Mirian; Lorenzo, José M. 2021. "Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (Rubus sanctus Schreber)" Appl. Sci. 11, no. 5: 2224. https://doi.org/10.3390/app11052224

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