Cargando…
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...
Autores principales: | , , , , , , , |
---|---|
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 |
_version_ | 1783506847506890752 |
---|---|
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. |
format | Online Article Text |
id | pubmed-7074499 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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 |
work_keys_str_mv | AT gagocustodia theeffectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT antaorui theeffectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT dorescristino theeffectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT guerreiroadriana theeffectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT miguelmariagraca theeffectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT faleiromarialeonor theeffectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT figueiredoanacristina theeffectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT antunesmariadulce theeffectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT gagocustodia effectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT antaorui effectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT dorescristino effectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT guerreiroadriana effectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT miguelmariagraca effectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT faleiromarialeonor effectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT figueiredoanacristina effectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage AT antunesmariadulce effectofnanocoatingsenrichedwithessentialoilsonrochapearlongstorage |