Authors:
H.D.T. Nguyen Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam

Search for other papers by H.D.T. Nguyen in
Current site
Google Scholar
PubMed
Close
,
L.P.L. Nguyen Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H–1118, Budapest, Hungary

Search for other papers by L.P.L. Nguyen in
Current site
Google Scholar
PubMed
Close
,
V.D. Nguyen Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam

Search for other papers by V.D. Nguyen in
Current site
Google Scholar
PubMed
Close
,
Q.D. Duong Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam

Search for other papers by Q.D. Duong in
Current site
Google Scholar
PubMed
Close
, and
B. Ly Nguyen Department of Food Technology, College of Agriculture, Can Tho University, Campus II 3/2 Street, Ninh Kieu District, 900000, Can Tho City, Vietnam

Search for other papers by B. Ly Nguyen in
Current site
Google Scholar
PubMed
Close
https://orcid.org/0000-0001-5104-4773
Restricted access

Abstract

The aim of this study was to evaluate the possibility of storage of mangoes (Mangifera indica L.) coated with chitosan-based nano-silver films. Chitosan-based nano-silver films were first made using chitosan with three degrees of deacetylation of 70, 80, and 90%. The films were then used for coating the mango fruits. All coated mangoes and the control samples were stored at 12 °C in a cooling room. The respiration rate, ethylene production rate, weight loss, firmness, total soluble solids, total acid, vitamin C, total sugar, and change of peel colour were evaluated once every 5 days during the storage period. As observed, the coating using the chitosan-based nano-silver films did not induce significant negative alterations on most of the physical characteristics and chemical constituents of the fruits. In addition, the coating using those materials helped reduce the respiration and the ethylene gas production and retard the ripening process of mango fruits. The chitosan-based films with higher deacetylation degrees (CN80 and CN90) better moderated the respiration of mangoes. The coating using chitosan-based nano-silver films prolonged the shelf-life of mangoes (up to 35 days) compared to the control (less than 10 days).

  • Alishahi, A. and Aïder, M. (2012). Applications of chitosan in the seafood industry and aquaculture: a review. Food and Bioprocess Technology, 5(3): 817830.

    • Search Google Scholar
    • Export Citation
  • Almeida, A.C.S., Franco, E.A.N., Peixoto, F.M., Pessanha, K.L.F., and Melo, N.R. (2015). Aplicação de nanotecnologia em embalagens de alimentos. Polímeros, 25: 8997.

    • Search Google Scholar
    • Export Citation
  • Aranaz, I., Mengíbar, M., Harris, R., Paños, I., Miralles, B., Acosta, N., and Heras, Á. (2009). Functional characterization of chitin and chitosan. Current Chemical Biology, 3(2): 203230.

    • Search Google Scholar
    • Export Citation
  • Beigmohammadi, F., Peighambardoust, S.H., Hesari, J., Azadmard-Damirchi, S., Peighambardoust, S.J., and Khosrowshahi, N.K. (2016). Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese. LWT – Food Science and Technology, 65: 106111.

    • Search Google Scholar
    • Export Citation
  • Cissé, M., Polidori, J., Montet, D., Loiseau, G., and Ducamp-Collin, M.N. (2015). Preservation of mango quality by using functional chitosan-lactoperoxidase systems coatings. Postharvest Biology and Technology, 101: 1014.

    • Search Google Scholar
    • Export Citation
  • Cosme Silva, G.M., Silva, W.B., Medeiros, D.B., Salvador, A.R., Cordeiro, M.H.M., da Silva, N.M., Santana, D.B., and Mizobutsi, G.P. (2017). The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage. Food Chemistry, 237: 372378.

    • Search Google Scholar
    • Export Citation
  • Dastjerdi, M. and Montazer, R. (2010). A review on the application of inorganic nanostructured materials in the modification of textiles: Focus on anti-microbial properties. Colloid Surface B, 79(1): 518.

    • Search Google Scholar
    • Export Citation
  • Elsabee, M.Z. and Abdou, E.S. (2013). Chitosan based edible films and coatings: a review. Materials Science and Engineering: C, 33(4): 18191841.

    • Search Google Scholar
    • Export Citation
  • G.S.O (General Statistics Office of Vietnam) (2020). Statistical yearbook of Vietnam 2019. Statistical Publishing House, Hanoi, Vietnam.

    • Search Google Scholar
    • Export Citation
  • Hoffmann, T., Amaral Peters, D., Angioletti, B., Bertoli, S., Peres Vieira, L., Ratto Reiter, M.G., and Krebs De Souza, C. (2019). Potentials nanocomposites in food packaging. Chemical Engineering Transactions, 75: 253258.

    • Search Google Scholar
    • Export Citation
  • Huang, J.-Y., Li, X., and Zhou, W. (2015). Safety assessment of nanocomposite for food packaging application. Trends in Food Science and Technology, 45: 187199.

    • Search Google Scholar
    • Export Citation
  • Huang, Y., Mei, L., and Chen, X. (2018). Recent developments in food packaging based on nanomaterials. Nanomaterials, 8: 830.

  • Jongsri, P., Wangsomboondee, T., Rojsitthisak, P., and Seraypheap, K. (2016). Effect of molecular weights of chitosan coating on postharvest quality and physicochemical characteristics of mango fruit. LWT – Food Science and Technology, 73: 2836.

    • Search Google Scholar
    • Export Citation
  • Khairul Islam, Md., Khan, M.Z.H., Sarkar, M.A.R., Absar, N., and Sarkar, S.K. (2013). Changes in acidity, TSS, and sugar content at different storage periods of the postharvest mango (Mangifera indica L.) influenced by Bavistin DF. International Journal of Food Science, 2013: 939385, 8 pages.

    • Search Google Scholar
    • Export Citation
  • Medlicott, A., Sigrist, J., and Sy, O. (1990). Ripening of mangos following low-temperature storage. Journal of the American Society for Horticultural Science, 115(3): 430434.

    • Search Google Scholar
    • Export Citation
  • Metak, A.M. (2015). Effects of nanocomposites based nano-silver and nano-titanium dioxide on food packaging materials. International Journal of Applied Science and Technology, 5(2): 2640.

    • Search Google Scholar
    • Export Citation
  • Morones, J.R., Elechiguerra, J.L., Camacho, A., Holt, K., Kouri, J.B., Ramírez, J.T., and Yacaman, M.J. (2005). The bactericidal effect of silver nanoparticles. Nanotechnology, 16(10): 23462353.

    • Search Google Scholar
    • Export Citation
  • Moss, M.O. (2002). Mycotoxin review - 1. Aspergillus and Penicillium. Mycologist, 16(3): 116119.

  • Ong, S.-Y., Wu, J., Moochhala, S.M., Tan, M.-H., and Lu, J. (2008). Development of a chitosan-based wound dressing with improved hemostatic and antimicrobial properties. Biomaterials, 29(32): 43234332.

    • Search Google Scholar
    • Export Citation
  • Parvin, N., Rahman, A., Roy, J., Rashid, M.H., Paul, N.C., Mahamud, M.A., Imran, S., Sakil, M.A., Uddin, F.M.J., Molla, M.E., Khan, M.A., Kabir, M.H., and Kader, M.A. (2023). Chitosan coating improves postharvest shelf-life of mango (Mangifera indica L.). Horticulturae, 9(1): 64.

    • Search Google Scholar
    • Export Citation
  • Rhim, J.-W., Hong, S.-I., Park, H.-M., and Ng, P.K.W. (2006). Preparation and characterization of chitosan-based nanocomposite films with antimicrobial activity. Journal of Agricultural and Food Chemistry, 54(16): 58145822.

    • Search Google Scholar
    • Export Citation
  • Robles-Sanchez, R.M., Islas-Osuna, M.A., Astiazaran-Garcia, H., Vazquez-Ortiz, F.A., Martin-Belloso, O., Gorinstein, S., and Gonzalez-Aguilar, G.A. (2009). Quality index, consumer acceptability, bioactive compounds, and antioxidant activity of fresh-cut 'Ataulfo' mangoes (Mangifera indica L.) as affected by low-temperature storage. Journal of Food Science, 74(3): S126134.

    • Search Google Scholar
    • Export Citation
  • Shao, X., Tu, K., Tu, S., and Tu, J. (2012). A combination of heat treatment and chitosan coating delays ripening and reduces decay in “Gala” apple fruit. Journal of Food Quality, 35(2): 8392.

    • Search Google Scholar
    • Export Citation
  • Ueda, M., Sasaki, K., Utsunomiya, N., Inaba, K., and Shimabayashi, Y. (2000). Changes in physical and chemical properties during maturation of mango fruit (Mangifera indica L.‘Irwin’) cultured in a plastic greenhouse. Food Science and Technology Research, 6(4): 299305.

    • Search Google Scholar
    • Export Citation
  • Zhao, L.-M., Shi, L.-E., Zhang, Z.-L., Chen, J.-M., Shi, D.-D., Yang, J., and Tang, Z.-X. (2011). Preparation and application of chitosan nanoparticles and nanofibers. Brazilian Journal of Chemical Engineering, 28: 353362.

    • Search Google Scholar
    • Export Citation
  • Zhu, X., Wang, Q., Cao, J., and Jiang, W. (2008). Effects of chitosan coating on postharvest quality of mango (Mangifera indica L. cv. Tainong) fruits. Journal of Food Processing and Preservation, 32(5): 770784.

    • Search Google Scholar
    • Export Citation
  • Collapse
  • Expand
The author instructions are available in PDF.
Please, download the file from HERE.

 

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • CABELLS Journalytics
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2023  
Web of Science  
Journal Impact Factor 0,8
Rank by Impact Factor Q4 (Food Science & Technology)
Journal Citation Indicator 0.19
Scopus  
CiteScore 1.8
CiteScore rank Q3 (Food Science)
SNIP 0.323
Scimago  
SJR index 0.235
SJR Q rank Q3

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article (only for OA publications)
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025 Online subsscription: 880 EUR / 968 USD
Print + online subscription: 1016 EUR / 1116 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Apr 2024 43 0 0
May 2024 68 0 0
Jun 2024 78 1 1
Jul 2024 98 0 0
Aug 2024 102 0 0
Sep 2024 37 0 0
Oct 2024 0 0 0