ArticleFoods (Basel, Switzerland)2025
Caseinate-Carboxymethyl Chitosan Composite Edible Coating with Soybean Oil for Extending the Shelf Life of Blueberry Fruit.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Ultralow concentrations of curcumin as a structural modifier in chitosan coatings for eco-friendly postharvest preservation of strawberries.Food science and biotechnology · 2026Article
- Advancing Blueberry Postharvest Management: A Paradigm Shift From Pathogen Killing to Niche Occupancy.Journal of food science · 2026Review
- Research Progress of Composite Films in Postharvest Preservation of Fruits and Vegetables.Molecules (Basel, Switzerland) · 2026Review
- Biopolymers in Nanocoating: Principles and Applications.Foods (Basel, Switzerland) · 2026Review
- The composite film of thyme essential oil and EGCG delays the decline of quality in blueberries by regulating reactive oxygen species.Food chemistry: X · 2026Article
- A comprehensive overview of strategies to improve blueberry fruit quality.Frontiers in plant science · 2026Review
- Evaluation of Buriti (Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Utilizing edible films/coatings promises to extend the shelf life of fruits by controlling various physiological parameters (e.g., respiration and transpiration rates), maintaining firmness, and delaying fruit senescence. The influence of composite-based edible coatings made from sodium or calcium caseinate: carboxymethyl chitosan (75:25) on the postharvest quality of fresh blueberries was assessed over a 28-day storage period, on the basis of weight loss and changes in pH, firmness, color, titratable acidity, soluble solids content, mold and yeast count, and respiration rate. The pH of the blueberries increased over the period of storage, with significant differences observed between uncoated and coated (e.g., pH was 3.89, 3.17, and 3.62 at the end of the storage time for uncoated, Ca 75-1% SO, and Na 75-1% SO, respectively. Desirable lower pH values at the end of storage were obtained with the calcium caseinate formulations. Over the duration of storage, other quality parameters (e.g., firmness) were better retained in coated fruits compared to the uncoated (control) one. At the last storage day, the firmness of the uncoated sample was 0.67 N·mm
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