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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças; Embrapa Instrumentação. |
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Data corrente: |
12/08/2022 |
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Data da última atualização: |
12/08/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MIRANDA, M.; RIBEIRO, M. de M. M.; SPRICIGO, P. C.; PILON, L.; FOSCHINI, M. M.; CORREA, D. S.; FERREIRA, M. D. |
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Afiliação: |
MARCELA MIRANDA, UNIVERSIDADE FEDERAL DE SÃO CARLOS; MARILENE DE MORI M. RIBEIRO, QGP Tanquímica; POLIANA C. SPRICIGO, USP/ESALQ; LUCIMEIRE PILON, CNPH; MILENE CORSO MITSUYUKI, CNPDIA; DANIEL SOUZA CORREA, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA. |
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Título: |
Carnauba wax nanoemulsion applied as an edible coating on fresh tomato for postharvest quality evaluation. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Heliyon, v. 8, e09803, 2022. |
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ISSN: |
2405-8440 |
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DOI: |
https://doi.org/10.1016/j.heliyon.2022.e09803 |
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Idioma: |
Inglês |
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Conteúdo: |
Edible coatings to extend the shelf life and preserve the quality of fruit and vegetables are highly demanded nowadays. Recently, plant-based edible coatings have gained importance in the context of sustainability, which in combination with suitable top-down process can render ?greener? nanoemulsions with optimized properties. Herein we developed a carnauba wax nanoemulsion (CWN) by using a high-pressure processing to be applied as an edible coating for fruit and vegetables. The as-developed nanoemulsion properties were compared to conventional carnauba wax emulsion (CWM), where CWN showed particle size diameter of 44 nm and narrow distribution, while CWM displayed larger particles and wider size distribution (from 200 to 1700 nm). For assessment of the postharvest quality, cv. ?Debora? tomatoes, employed here as a model, were coated with CWN or CWM, at concentrations of 9 and 18%, and then compared to uncoated fruit during storage at 23 ºC for 15 days. Evaluation of fruit quality, including sugar, acids, pH, water vapor loss, firmness, gloss, color, ethylene and respiratory activity, were assessed at every 3 days, while sensory test were carried out at the end of storage. Uncoated tomatoes presented the highest water loss values, meanwhile, firmness, ethylene, and respiratory activity were not largely modified by the coatings during storage. Tomatoes coated with the CWN exhibited the highest instrumental gloss and were preferred by consumers in sensory evaluations, indicating the potential of the as-developed carnauba wax green nanoemulsion for postharvest applications. MenosEdible coatings to extend the shelf life and preserve the quality of fruit and vegetables are highly demanded nowadays. Recently, plant-based edible coatings have gained importance in the context of sustainability, which in combination with suitable top-down process can render ?greener? nanoemulsions with optimized properties. Herein we developed a carnauba wax nanoemulsion (CWN) by using a high-pressure processing to be applied as an edible coating for fruit and vegetables. The as-developed nanoemulsion properties were compared to conventional carnauba wax emulsion (CWM), where CWN showed particle size diameter of 44 nm and narrow distribution, while CWM displayed larger particles and wider size distribution (from 200 to 1700 nm). For assessment of the postharvest quality, cv. ?Debora? tomatoes, employed here as a model, were coated with CWN or CWM, at concentrations of 9 and 18%, and then compared to uncoated fruit during storage at 23 ºC for 15 days. Evaluation of fruit quality, including sugar, acids, pH, water vapor loss, firmness, gloss, color, ethylene and respiratory activity, were assessed at every 3 days, while sensory test were carried out at the end of storage. Uncoated tomatoes presented the highest water loss values, meanwhile, firmness, ethylene, and respiratory activity were not largely modified by the coatings during storage. Tomatoes coated with the CWN exhibited the highest instrumental gloss and were preferred by consumers in sensory evaluations, indicati... Mostrar Tudo |
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Palavras-Chave: |
Cera de carnaúba; Copernicia prunifera; Emerging processing technologies; GRAS-ingredients; Sustainable chemistry. |
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Thesagro: |
Armazenamento de Alimento; Embalagem; Tomate. |
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Thesaurus Nal: |
Carnauba wax; Nanomaterials. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1145407/1/Miranda-et-al-Heliyon-v-8-e09803-2022.pdf
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Marc: |
LEADER 02600naa a2200337 a 4500
001 2145407
005 2022-08-12
008 2022 bl uuuu u00u1 u #d
022 $a2405-8440
024 7 $ahttps://doi.org/10.1016/j.heliyon.2022.e09803$2DOI
100 1 $aMIRANDA, M.
245 $aCarnauba wax nanoemulsion applied as an edible coating on fresh tomato for postharvest quality evaluation.$h[electronic resource]
260 $c2022
520 $aEdible coatings to extend the shelf life and preserve the quality of fruit and vegetables are highly demanded nowadays. Recently, plant-based edible coatings have gained importance in the context of sustainability, which in combination with suitable top-down process can render ?greener? nanoemulsions with optimized properties. Herein we developed a carnauba wax nanoemulsion (CWN) by using a high-pressure processing to be applied as an edible coating for fruit and vegetables. The as-developed nanoemulsion properties were compared to conventional carnauba wax emulsion (CWM), where CWN showed particle size diameter of 44 nm and narrow distribution, while CWM displayed larger particles and wider size distribution (from 200 to 1700 nm). For assessment of the postharvest quality, cv. ?Debora? tomatoes, employed here as a model, were coated with CWN or CWM, at concentrations of 9 and 18%, and then compared to uncoated fruit during storage at 23 ºC for 15 days. Evaluation of fruit quality, including sugar, acids, pH, water vapor loss, firmness, gloss, color, ethylene and respiratory activity, were assessed at every 3 days, while sensory test were carried out at the end of storage. Uncoated tomatoes presented the highest water loss values, meanwhile, firmness, ethylene, and respiratory activity were not largely modified by the coatings during storage. Tomatoes coated with the CWN exhibited the highest instrumental gloss and were preferred by consumers in sensory evaluations, indicating the potential of the as-developed carnauba wax green nanoemulsion for postharvest applications.
650 $aCarnauba wax
650 $aNanomaterials
650 $aArmazenamento de Alimento
650 $aEmbalagem
650 $aTomate
653 $aCera de carnaúba
653 $aCopernicia prunifera
653 $aEmerging processing technologies
653 $aGRAS-ingredients
653 $aSustainable chemistry
700 1 $aRIBEIRO, M. de M. M.
700 1 $aSPRICIGO, P. C.
700 1 $aPILON, L.
700 1 $aFOSCHINI, M. M.
700 1 $aCORREA, D. S.
700 1 $aFERREIRA, M. D.
773 $tHeliyon$gv. 8, e09803, 2022.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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| 1. |  | MIRANDA, M.; RIBEIRO, M. de M. M.; SPRICIGO, P. C.; PILON, L.; FOSCHINI, M. M.; CORREA, D. S.; FERREIRA, M. D. Carnauba wax nanoemulsion applied as an edible coating on fresh tomato for postharvest quality evaluation. Heliyon, v. 8, e09803, 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 4 |
| Biblioteca(s): Embrapa Hortaliças; Embrapa Instrumentação. |
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| Registros recuperados : 1 | |
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