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The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage

The effect of coating ‘Rocha’ pears with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) or citral (Cit) was investigated. Fruit were treated with the nanoemulsions: sodium alginate 2% (w/w) + citral 1% (w/w) (Cit1%); sodium alginate 2% (w/w) + citral 2% (w/w) (Cit2%); sodiu...

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Autores principales: Gago, Custódia, Antão, Rui, Dores, Cristino, Guerreiro, Adriana, Miguel, Maria Graça, Faleiro, Maria Leonor, Figueiredo, Ana Cristina, Antunes, Maria Dulce
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074499/
https://www.ncbi.nlm.nih.gov/pubmed/32102293
http://dx.doi.org/10.3390/foods9020240
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author Gago, Custódia
Antão, Rui
Dores, Cristino
Guerreiro, Adriana
Miguel, Maria Graça
Faleiro, Maria Leonor
Figueiredo, Ana Cristina
Antunes, Maria Dulce
author_facet Gago, Custódia
Antão, Rui
Dores, Cristino
Guerreiro, Adriana
Miguel, Maria Graça
Faleiro, Maria Leonor
Figueiredo, Ana Cristina
Antunes, Maria Dulce
author_sort Gago, Custódia
collection PubMed
description The effect of coating ‘Rocha’ pears with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) or citral (Cit) was investigated. Fruit were treated with the nanoemulsions: sodium alginate 2% (w/w) + citral 1% (w/w) (Cit1%); sodium alginate 2% (w/w) + citral 2% (w/w) (Cit2%); sodium alginate 2% (w/w) + lemongrass 1.25% (w/w) (LG1.25%); sodium alginate 2% (w/w) + lemongrass 2.5% (w/w) (LG2.5%). Then, fruit were stored at 0 °C and at 95% relative humidity, for six months. Fruit samples were taken after two, four and six months, and then placed at 22 °C. Upon removal and after 7 d shelf-life, fruit were evaluated for colour CIE (L*, h◦), firmness, soluble solids content (SSC), titratable acidity (TA), weight loss, electrolytic leakage, microbial growth, symptoms of superficial scald and internal browning. All nanoemulsions had droplets in the nano range <500 nm, showed uniformity of particle size and stable dispersion. Cit-nanoemulsions had lower droplet size and higher stability than LG. No nanoemulsion showed cytotoxicity. Coatings reduced fruit colour evolution and preserved better firmness than control. After shelf-life, better firmness was found in LG-coated fruit. Coatings did not affect SSC and TA. Microbial growth was below the safety limits in all treatments. Fruit treated with LG-nanoemulsions did not show scald symptoms and panelists preferred LG1.25% coated fruit. Cit2% treated fruit showed the highest scald and internal browning symptoms, while LG1.25% did not show any disorders. This study suggests that LG-nanocoatings have the potential for preserving the quality of ‘Rocha’ pear.
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spelling pubmed-70744992020-03-20 The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage Gago, Custódia Antão, Rui Dores, Cristino Guerreiro, Adriana Miguel, Maria Graça Faleiro, Maria Leonor Figueiredo, Ana Cristina Antunes, Maria Dulce Foods Article The effect of coating ‘Rocha’ pears with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) or citral (Cit) was investigated. Fruit were treated with the nanoemulsions: sodium alginate 2% (w/w) + citral 1% (w/w) (Cit1%); sodium alginate 2% (w/w) + citral 2% (w/w) (Cit2%); sodium alginate 2% (w/w) + lemongrass 1.25% (w/w) (LG1.25%); sodium alginate 2% (w/w) + lemongrass 2.5% (w/w) (LG2.5%). Then, fruit were stored at 0 °C and at 95% relative humidity, for six months. Fruit samples were taken after two, four and six months, and then placed at 22 °C. Upon removal and after 7 d shelf-life, fruit were evaluated for colour CIE (L*, h◦), firmness, soluble solids content (SSC), titratable acidity (TA), weight loss, electrolytic leakage, microbial growth, symptoms of superficial scald and internal browning. All nanoemulsions had droplets in the nano range <500 nm, showed uniformity of particle size and stable dispersion. Cit-nanoemulsions had lower droplet size and higher stability than LG. No nanoemulsion showed cytotoxicity. Coatings reduced fruit colour evolution and preserved better firmness than control. After shelf-life, better firmness was found in LG-coated fruit. Coatings did not affect SSC and TA. Microbial growth was below the safety limits in all treatments. Fruit treated with LG-nanoemulsions did not show scald symptoms and panelists preferred LG1.25% coated fruit. Cit2% treated fruit showed the highest scald and internal browning symptoms, while LG1.25% did not show any disorders. This study suggests that LG-nanocoatings have the potential for preserving the quality of ‘Rocha’ pear. MDPI 2020-02-24 /pmc/articles/PMC7074499/ /pubmed/32102293 http://dx.doi.org/10.3390/foods9020240 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Gago, Custódia
Antão, Rui
Dores, Cristino
Guerreiro, Adriana
Miguel, Maria Graça
Faleiro, Maria Leonor
Figueiredo, Ana Cristina
Antunes, Maria Dulce
The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage
title The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage
title_full The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage
title_fullStr The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage
title_full_unstemmed The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage
title_short The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage
title_sort effect of nanocoatings enriched with essential oils on ‘rocha’ pear long storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074499/
https://www.ncbi.nlm.nih.gov/pubmed/32102293
http://dx.doi.org/10.3390/foods9020240
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