Dr. Maryam Hashemi, Head of the Department of Microbial Biotechnology (ABRII) declared that the increasing consumer's demand regarding the healthy diet has promoted the research towards novel approaches for preserving minimally processed fruits and vegetables without the necessity of using preservatives. Emulsion‐based edible coatings technology is considered a valuable alternative to improve fresh‐cut fruit and vegetable quality. The time-consuming process of delivering the fruits to the final consumers exposes the products to decay and quality downfall. According to the statistics, more than fifty thousand tons of Tehran Central Fruits and Vegetables Markets’ products are wasted annually. Utilizing nanoemulsion‐based edible coating as carrier of functional compounds such as antimicrobial agents, antioxidants and texture enhancers is an applicable approach to longer lasting of fruits while still being totally safe and edible for the consumers.

It is worth noting that chitosan is a linear polysaccharide composed of randomly distributed β-(1→4)-linked D-glucosamine (deacetylated unit) and N-acetyl-D-glucosamine (acetylated unit). It is prepared by treating the chitin shells of shrimp and other crustaceans with an alkaline substance, like sodium hydroxide.

Some of the articles of Dr. Hashemi and her group can be found bellow:

Eshghi S., Hashemi M., Mohammadi A., Badii F., Mohammadhoseini Z., Ahmadi Z.

(2014). Effect of nanochitosan based coating with and without copper loaded on physicochemical and bioactive components of fresh strawberry fruit (Fragaria x ananassa Duchesne) during storage. Food & Bioprocess Technology, 7 (8), 2397-2409.

Ali Mohammadi, M. Hashemi, S.M. Hosseini. (2015). Nanoencapsulation of Zataria multiflora essential oil preparation and characterization with enhanced antifungal activity for controlling Botrytis cinerea, the causal agent of gray mould disease with enhanced antifungal activity for controlling Botrytis cinerea, the causal agent of gray mould disease. Innovative Food Science and Emerging Technologies, 28, 73-80.

Ali Mohammadi, M. Hashemi, S.M. Hosseini. (2015). The control of Botrytis fruit rot in strawberry using combined treatments of Chitosan with Zataria multiflora or Cinnamomum zeylanicum essential oil. Journal of Food Science and Technology, 52(11): 7441-7448.

Ali Mohammadi, Maryam Hashemi, Seyed Masoud Hosseini. (2015). Comparison of antifungal activities of various essential oils on the Phytophthora drechsleri, the causal agent of fruit decay. Iranian Journal of Microbiology, 7 (1), 31-37.

Ali Mohammadi, Maryam Hashemi, Seyed Masoud Hosseini. Chitosan nanoparticles loaded with Cinnamomum zeylanicum essential oil enhance the shelf life of cucumber during cold storage. Postharvest Biology and Technology, 2015, 110: 203-213.

Ali Mohammadi, Maryam Hashemi, Seyed Masoud Hosseini. Integration between chitosan and Zataria multiflora or Cinnamomum zeylanicum essential oil for controlling Phytophthora drechsleri, the causal agent of cucumber fruit rot. LWT- Food Science and Technology, 2015, 65: 349-356.

Ali Mohammadi, Maryam Hashemi, Seyed Masoud Hosseini. Postharvest treatment of nanochitosan-based coating loaded with Zataria multiflora essential oil improves antioxidant activity and extends shelf-life of cucumber. Innovative Food Science & Emerging Technologies, 2016, 33: 580-588.

Mohammadi A, Hashemi M, Hosseini SM. Effect of chitosan molecular weight as micro and nanoparticles on antibacterial activity against some soft rot pathogenic bacteria. LWT-Food Science and Technology. 2016, 71:347-55.

Source: ABRII