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Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits
The improvement of the postharvest quality of tomato fruits was evaluated using an edible coating functionalized with an Flourensia cernua extract evaluating the antifungal, structural, barrier, and optical properties. The formulation and evaluation of an edible coating and its application on tomato...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554823/ https://www.ncbi.nlm.nih.gov/pubmed/32947785 http://dx.doi.org/10.3390/foods9091303 |
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author | Ruiz-Martínez, Judith Aguirre-Joya, Jorge A. Rojas, Romeo Vicente, Antonio Aguilar-González, Miguel A. Rodríguez-Herrera, Raúl Alvarez-Perez, Olga B. Torres-León, Cristian Aguilar, Cristóbal N. |
author_facet | Ruiz-Martínez, Judith Aguirre-Joya, Jorge A. Rojas, Romeo Vicente, Antonio Aguilar-González, Miguel A. Rodríguez-Herrera, Raúl Alvarez-Perez, Olga B. Torres-León, Cristian Aguilar, Cristóbal N. |
author_sort | Ruiz-Martínez, Judith |
collection | PubMed |
description | The improvement of the postharvest quality of tomato fruits was evaluated using an edible coating functionalized with an Flourensia cernua extract evaluating the antifungal, structural, barrier, and optical properties. The formulation and evaluation of an edible coating and its application on tomato was evaluated using a response surface methodology to determine the ideal concentrations of candelilla wax, whey protein, and glycerol. Edible films showed good barrier properties, with water vapor permeability varying from 0.435–0.404 g mm/m(2) day kPa. The addition o F. cernua extract showed significant improvement in the transparency of films. The edible coating applied to tomato reduced weight and firmness loss. The sensory evaluation proved that the product obtained is acceptable for consumers. The edible coating added with F. cernua extract was the most effective in inhibiting the growth of pathogenic fungi and the visual appearance at the end of storage confirmed the beneficial effect of the edible coating. |
format | Online Article Text |
id | pubmed-7554823 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-75548232020-10-14 Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits Ruiz-Martínez, Judith Aguirre-Joya, Jorge A. Rojas, Romeo Vicente, Antonio Aguilar-González, Miguel A. Rodríguez-Herrera, Raúl Alvarez-Perez, Olga B. Torres-León, Cristian Aguilar, Cristóbal N. Foods Article The improvement of the postharvest quality of tomato fruits was evaluated using an edible coating functionalized with an Flourensia cernua extract evaluating the antifungal, structural, barrier, and optical properties. The formulation and evaluation of an edible coating and its application on tomato was evaluated using a response surface methodology to determine the ideal concentrations of candelilla wax, whey protein, and glycerol. Edible films showed good barrier properties, with water vapor permeability varying from 0.435–0.404 g mm/m(2) day kPa. The addition o F. cernua extract showed significant improvement in the transparency of films. The edible coating applied to tomato reduced weight and firmness loss. The sensory evaluation proved that the product obtained is acceptable for consumers. The edible coating added with F. cernua extract was the most effective in inhibiting the growth of pathogenic fungi and the visual appearance at the end of storage confirmed the beneficial effect of the edible coating. MDPI 2020-09-16 /pmc/articles/PMC7554823/ /pubmed/32947785 http://dx.doi.org/10.3390/foods9091303 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 Ruiz-Martínez, Judith Aguirre-Joya, Jorge A. Rojas, Romeo Vicente, Antonio Aguilar-González, Miguel A. Rodríguez-Herrera, Raúl Alvarez-Perez, Olga B. Torres-León, Cristian Aguilar, Cristóbal N. Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits |
title | Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits |
title_full | Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits |
title_fullStr | Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits |
title_full_unstemmed | Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits |
title_short | Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits |
title_sort | candelilla wax edible coating with flourensia cernua bioactives to prolong the quality of tomato fruits |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554823/ https://www.ncbi.nlm.nih.gov/pubmed/32947785 http://dx.doi.org/10.3390/foods9091303 |
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