Search Results (11)

This study developed a tannic acid-modified sodium caseinate (SC-TA) stabilized Pickering emulsion containing bergamot essential oil (BEO) and carboxymethyl tara gum for cherry tomato preservation. Fourier transform infrared (FTIR) spectroscopy and circular dichroism (CD) analysis confirmed successful SC-TA conjugation and improved emulsion stability. The emulsion significantly lowered the water vapor permeability (WVP) of the film, enhanced its tensile strength and elongation, and exhibited antimicrobial activity against Escherichia coli and Staphylococcus aureus (the inhibition zones of the coating with Pickering emulsion were 10.67 mm larger and 6.67 mm larger than those without Pickering emulsion, respectively, against Escherichia coli and Staphylococcus aureus), as well as antioxidant capabilities (the coating with Pickering emulsion showed a 128.6% increase in DPPH scavenging rate and a 341.8% increase in ABTS scavenging rate compared to the coating without Pickering emulsion). Applied to cherry tomatoes, it effectively reduced quality deterioration by minimizing weight/firmness loss, preserving nutrients (vitamin C, lycopene), and decreasing oxidative damage. These comprehensive effects confirm that the BEO-stabilized Pickering emulsion coating represents a promising technology for postharvest management, capable of extending fruit shelf life while preserving nutritional quality. Full article

By incorporating microcapsules with self-healing properties into the coating, a self-healing coating can be obtained, which can repair cracks or damage. In this study, chitosan–sodium tripolyphosphate-coated tung oil microcapsules 1# and 2# with a high encapsulation efficiency were incorporated into a UV-cured topcoat on cherry wood surfaces at different ratios. The results showed that as the microcapsule content increased, the coating’s reflectivity and gloss loss increased, while its impact resistance improved. However, the coating’s adhesion and hardness decreased. The coating containing 6% microcapsule 1# exhibited optimal performance on cherry wood board. The reflectance of the ultraviolet–visible light of the coating was 41.14%, the lightness value was 58.35, the red-green value was 13.96, the yellow-blue value was 25.32, the color difference was 4.47, the gloss reduction rate was 66.84%, the roughness was 1.11 μm, the impact resistance grade was level 4, the adhesion was level 1, the hardness was 3H, and the recovery rate was 17.06%. Comparative analysis revealed that both the chitosan/arabic gum-encapsulated tung oil microcapsules and chitosan–sodium tripolyphosphate-coated tung oil microcapsules could impart self-healing functionality to UV-cured coatings when incorporated into the finish. Notably, the coating system containing 6% chitosan/arabic gum-encapsulated tung oil microcapsules demonstrated optimal performance characteristics when applied to cherry wood substrates. The research findings demonstrate the technical feasibility of achieving self-healing functionality in UV-cured coatings for cherry wood surfaces. Full article

This study enhanced the self-healing performance of cherry wood furniture coatings by incorporating chitosan gum arabic-coated tung oil (CGA-T) microcapsules (types 1 and 2) into UV topcoats at 3%–15% concentrations. Multi-layer coated samples were systematically evaluated for optical, mechanical, and self-healing properties. Results demonstrated that microcapsules conferred self-healing ability, but concentrations >9% reduced reflectance (min 39.20%), increased color difference (max ΔE = 8.35), decreased gloss (max 35.25% loss at 60°), and raised roughness (max 1.79 μm). Mechanically, impact resistance improved (to grade 3), while adhesion declined (to grade 3) and hardness decreased (4H→2H). Self-healing performance peaked at 9% microcapsule 2 content (31.32% healing rate), with optimal overall performance at 6%. The 6% microcapsule 2 formulation (Sample 7) achieved the best overall balance among optical, mechanical, and self-healing properties, demonstrating its suitability for practical applications. Full article

The present study investigated the efficacy of edible coatings formulated with gellan gum and lemon peel extract (LPE) in preserving the postharvest quality of cherry tomatoes (Solanum lycopersicum var. cerasiforme). Selected fruits exhibiting uniform ripeness and free from defects were sanitized and coated with solutions containing different HAG/LAG (high- and low-acyl gellan gum) ratios, incorporating 4.0% (w/v) LPE. Physicochemical and physiological parameters, including soluble solids content, weight loss, pH, titratable acidity, oxygen consumption, carbon dioxide and ethylene production, skin redness (a*/b* ratio), and decay incidence, were systematically assessed under storage conditions of 25 °C and 70% relative humidity. HAG-coated fruits showed the lowest weight loss (1.08%), higher soluble solids (7.11 °Brix), and greater firmness (3.11 N/mm²) compared to uncoated controls. Moreover, they exhibited reduced oxygen consumption (0.06 mg·kg⁻¹·h⁻¹), ethylene production (3.10 mg·kg⁻¹·h⁻¹), and decay rate (2%). Redness was better preserved, and decay rates were substantially (p < 0.05) reduced throughout the storage period. These findings highlight the potential of HAG-based edible coatings enriched with LPE as an innovative postharvest technology to extend shelf life, maintain quality attributes, and reduce postharvest losses in cherry tomatoes. Full article

In the present paper, extracts from pomace after cherry wine production were used as biocomponents of antioxidant packages. In the study, the highest concentrations of polyphenolic compounds were obtained when a 50% ethanol solution was used as the extraction solution. The addition of extracts provided statistically significant (p < 0.05) changes in water vapor transmission for the films obtained. The WVTR results are at a very low level, as values ranging from 7.96 ± 0.33 [g/m² d] (sample 2) to 10.95 ± 0.33 [g/m² d] (sample 1) were obtained. The addition of extract also affected the oxygen barrier. Samples without extract addition showed an OTR value of 2.42 ± 0.23 [cm³/m² d 0.1 MPa]. A statistically significant (p < 0.05) reduction in this parameter was affected by the addition of extract to the matrix. Oxygen barrier properties ranged from 0.50 ± 0.05 (sample 3) to 0.94 ± 0.04 (sample 1), indicating high barrier properties of the packaging material. The addition of extracts caused an increase in opacity: films 3 and 4 were characterized by the highest value of the parameter, which was, respectively: 18.14 ± 27.02 and 18.97 ± 29.83 [%]. The research carried out in this study allows us to conclude that bioactive films with high application potential have been achieved and, in addition, represent a natural and ecological alternative to the materials currently used. Full article

This research investigates the effects of using edible gel coatings and bio-based packaging materials on extending the shelf life of cherry tomatoes. Two edible gel coatings (guar gum and guar gum +5% of a lemon (Citrus limon (L.) Osbeck pomace extract obtained in the research laboratory) were applied on cherry tomatoes, then they were packaged in bio-based materials (cellulose tray + PLA lid). Guar gum, glycerol, sorbitol, extra virgin olive oil, and tween 20 were used in coating formulation. Uncoated tomatoes packed in bio-based materials and conventional plastic (PET trays + lid) were tested as a control. Samples were stored for 45 days at 20 °C and their quality parameters were evaluated. Coated tomatoes maintained firmness and weight, and the enriched coated samples showed a significant increase in phenol content, derived from the antioxidant extract. Samples packed in PET showed a sensory unacceptability (<4.5) after 45 days correlated with a greater decline in firmness (from 10.51 to 5.96 N) and weight loss (from 7.06 to 11.02%). Therefore, edible gel coating and bio-based packaging proved to be effective in maintaining the overall quality of cherry tomatoes for 45 days, offering a promising approach to reduce plastic polymer use and food waste. Full article

Exploring the green and affordable protection of perishable cherry tomato fruits during storage, herein, the protective efficacy, and its underpinning mechanisms, of a coating of oleaster gum, alone or incorporated with cuminal, on cherry tomatoes stored at ambient temperature was investigated. The composite coating of oleaster gum with 0.1% cuminal reduced the decay, respiration rate, weight loss, and softening of the fruits and decelerated the decreases in their total soluble solid, titratable acidity, and soluble protein levels, and therefore maintained their marketability. Furthermore, it reduced the accumulation of ${\mathrm{O}}_2^{·-}$ and H₂O₂ in the fruits and mitigated cell membrane lipid oxidation and permeabilization, thereby retarding their senescence. Instrumentally, it elevated the activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and the levels of ascorbic acid and glutathione. This potentiation of the fruits’ antioxidant system makes this composite coating a promising approach to keeping the postharvest quality of perishable fruits. Full article

Background: Our previous studies demonstrated that sour cherry anthocyanins (AC) reduce the salivary count of Streptococcus mutans and inhibit salivary amylase activity within 30 minutes after chewing AC gum. AC gum and changing toothbrushes after scaling reduced the Gram-negative species in the unstimulated salivary microbiota. The present study examined the effect of AC gums on salivary factors, including changes in microbiome. Methods: The study was conducted over three weeks with two groups; young adults (18–30) and adults (30–45). Ten participants changed their toothbrushes, while the other 10 participants did not change after the control period. After scaling, all participants received three doses of AC gum daily. The salivary mRNA and protein levels of cytokines, mucins, melatonin, and the microbiota of unstimulated and stimulated saliva were determined by polymerase chain reaction, enzyme-linked immunosorbent assay, and 16S rRNA gene sequencing. Results: Significantly higher levels of tumor necrosis factor α (TNFα), interleukin-1β (IL-1β), mucin5B (MUC5B), mucin7 (MUC7), and melatonin were detected in stimulated saliva. Correlation analysis of these factors with the microbiota showed positive correlations with the genera Lachnospiraceae, Eikenella, Saccharibacteria_(TM7), Streptococcus, Prevotella, and Haemophilus. Conclusions: AC chewing gum has a beneficial effect on the composition of the oral microbiome, and toothbrush replacement leads to changes in the levels of salivary pro-inflammatory cytokines. Full article

The sour cherry contains anthocyanins, which have bactericide action against some oral bacteria (Klebsiella pneumoniae, Pseudomonas aeruginosa). Sour cherry also has antibiofilm action against Streptococcus mutans, Candida albicans, and Fusobacterium nucleatum. Our earlier research proved that chewing sour cherry anthocyanin gum significantly reduces the amount of human salivary alpha-amylase and Streptococcus mutans levels. The microbiota of a toothbrush affects oral health and regular toothbrush change is recommended. A total of 20 healthy participants were selected for the study. We analysed saliva samples with 16S rRNA sequencing to investigate the effect of 2 weeks (daily three times, after main meals) of chewing sour cherry anthocyanin gum—supplemented by toothbrush change in half of our case–control study cohort—after scaling on human oral microbiota. A more stable and diverse microbiome could be observed after scaling by the anthocyanin gum. Significant differences between groups (NBR: not toothbrush changing; BR: toothbrush changing) were evaluated by log₂ proportion analysis of the most abundant family and genera. The analysis showed that lower level of some Gram-negative anaerobic (Prevotella melaninogenica, Porphyromonas pasteri, Fusobacterium nucleatum subsp. vincentii) and Gram-positive (Rothia mucilaginosa) bacteria could be observed in the case group (BR), accompanied by build-up of health-associated Streptococcal network connections. Full article

In this study, Benzene-1,3,5-tricarboxylic acid (BTA)-functionalized gum (Cherry gum) (gum-Pr-BTA) was prepared as a novel nanocatalyst. This novel nanocatalyst was used for the expeditious and efficient synthesis of 1,4-polyhydroquinoline derivatives, as an important pharmaceutical scaffold, in ethanol reflux conditions. This method has several advantages such as high yields, low catalyst loading, short reaction times, and a simple workup and could be used for up to five reaction cycles without a noticeable decrease in catalytic activity. Full article

The Sicilian territory is characterized by many peculiarities of both an environmental and biological nature that result in unique features in the cherry growing along the slopes of volcano Etna. Particular attention is paid to the typical varieties of sweet cherry ‘Donnantonio’ or ‘Mastrantonio’ which, since 2011, is specifically included among those recognized in the disciplinary for the use of the “Ciliegia dell’Etna” DOP trademark. The fruit of this cultivar is well known and appreciated by consumers for its specific characteristics: medium-large size, dark red skin, and bright, sweet, crunchy, and very pleasant pulp. Moreover, they are an excellent source of many nutrients and phytochemicals, which contribute to a healthy diet. Jam and jelly were handcrafted produced from ‘Mastrantonio’ sweet cherry; agave syrup was used in both products, which has a much lower glycemic index than common sugar. Therefore, jam was divided in two batches. The first was kept as control (jam1) while to the second half of jam had locust bean gum (LBG) added to it as thickener (jam2). During jelly production, a part was cooked following the traditional recipe (jelly1) whereas, in the other part, an aliquot of lemon juice was added during cooking (jelly1). We decided to apply a discriminating sensory test, a paired-comparison preference test, an analytical method commonly used to identify if there are any perceptible differences between products. Randomized samples were evaluated by 30 judges, who indicated the best thickness between jams (α = 0.05; β = 0.3 pd = 40%) and the highest sweetness between jellies (α = 0.2; β = 0.1 pd = 40%); all participants were chosen among sweet cherry’s producer. Jam with the addition of LBG was statistically recognized as different and selected as the best choice for texture achieved, while no statistical difference was found between tested jellies. Results underlined how the LBG use, although still not very common in traditional recipes, is a good thickener as perceived by consumers, while for jelly, the test’s result highlighted how the aliquot of lemon juices added was not enough to induce a difference in consumers taste. Full article