Coating of Tomatoes (Solanum lycopersicum L.) Employing Nanoemulsions Containing the Bioactive Compounds of Cactus Acid Fruits: Quality and Shelf Life
| Autor: | Antonio de Jesús Cenobio-Galindo, Elizabeth Pérez-Soto, Rafael G. Campos-Montiel, Sergio R. Pérez-Ríos, Fanny Emma Ludeña-Urquizo, Abigail Reyes-Munguía, Juan Ocampo-López, Kenia Idalid Badillo-Solis |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
xoconostle DPPH medicine.medical_treatment nanoemulsion antioxidants orange essential oil coating Bioengineering Titratable acid TP1-1185 Orange (colour) Shelf life law.invention chemistry.chemical_compound law medicine Chemical Engineering (miscellaneous) Food science QD1-999 Essential oil ABTS Chemical technology Process Chemistry and Technology food and beverages Ascorbic acid Chemistry chemistry |
| Zdroj: | Processes; Volume 9; Issue 12; Pages: 2173 Processes, Vol 9, Iss 2173, p 2173 (2021) |
| ISSN: | 2227-9717 |
| DOI: | 10.3390/pr9122173 |
| Popis: | This study was aimed at evaluating the effect of a nanoemulsion containing the bioactive compounds of orange essential oil and xoconostle (Opuntia oligacantha C.F. Först) on maintaining and improving the quality of the shelf life of tomato fruits. The nanoemulsion was applied as a coating on the whole fruits during physiological maturity; the treatments were thus: Control 1 without coating (C1); Control 2 with food-grade mineral oil coating (C2); and nanoemulsions that were diluted with mineral oil at 2.5% (DN2.5), 5% (DN5), 10% (DN10), and 20% (DN20). Further, the following parameters were determined for 21 days: the percentage weight loss, firmness, colour, pH, titratable acidity, total soluble solids, ascorbic acid content, total phenols, flavonoids, tannins, antioxidant activities DPPH and ABTS, and the histological evaluation of the pericarp of the fruits. Significant differences (p < 0.05) were observed during the treatments; DN10 and DN20 obtained the best weight loss results (3.27 ± 0.31% and 3.71 ± 0.30%, respectively) compared with C1 and C2. The DN5 and DN20 textures exhibited the highest firmness (11.56 ± 0.33 and 11.89 ± 1.04 N, respectively). The antioxidant activity (DPPH on Day 21) was higher in the DN20 treatment (48.19 ± 0.95%) compared with in C1 (39.52 ± 0.30%) and C2 (38.14 ± 0.76%). Histological evaluation revealed that the nanoemulsion coating allowed a slower maturation of the cells in the pericarp of the fruits. The nanoemulsion, as a coat, improved the quality and valuable life of the tomato regarding its physicochemical and antioxidant properties, thus availing an effective alternative for conserving this fruit. |
| Databáze: | OpenAIRE |
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