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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
14/12/2023 |
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Data da última atualização: |
14/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, T. S. DE; COSTA, A. M. M.; CABRAL, L. M. C.; FREITAS-SILVA, O.; ROSENTHAL, A.; TONON, R. V. |
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Afiliação: |
TAMIRES SOUZA DE OLIVEIRA, UFRJ; ANDRE MESQUITA MAGALHAES COSTA, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; OTNIEL FREITAS SILVA, CTAA; AMAURI ROSENTHAL, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Anthracnose Controlled by Essential Oils: Are Nanoemulsion-Based Films and Coatings a Viable and Efficient Technology for Tropical Fruit Preservation? |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Foods, 2023, v. 2, n. 279, 2023. |
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DOI: |
https://doi.org/10.3390/foods12020279 |
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Idioma: |
Inglês |
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Conteúdo: |
Post-harvest diseases can be a huge problem for the tropical fruit sector. These fruits are generally consumed in natura; thus, their integrity and appearance directly affect commercialization and consumer desire. Anthracnose is caused by fungi of the genus Colletotrichum and affects tropical fruits, resulting in lesions that impair their appearance and consumption. Antifungals generally used to treat anthracnose can be harmful to human health, as well as to the environment. Therefore, essential oils (EO) have been investigated as natural biofungicides, successfully controlling anthracnose symptoms. The hydrophobicity, high volatility, and oxidative instability of essential oils limit their direct application; hence, these oils must be stabilized before food application. Distinct delivery systems have already been proposed to protect/stabilize EOs, and nanotechnology has recently reshaped the food application limits of EOs. This review presents robust data regarding nanotechnology application and EO antifungal properties, providing new perspectives to further improve the results already achieved in the treatment of anthracnose. Additionally, it evaluates the current scenario involving the application of EO directly or incorporated in films and coatings for anthracnose treatment in tropical fruits, which is of great importance, especially for those fruits intended for exportation that may have a prolonged shelf life. |
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Palavras-Chave: |
Anthracnose Colletotrichum essential oils nanoemulsions film coatings. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/259713/1/foods-12-00279-v2.pdf
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Marc: |
LEADER 02176naa a2200205 a 4500
001 2159756
005 2023-12-14
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods12020279$2DOI
100 1 $aOLIVEIRA, T. S. DE
245 $aAnthracnose Controlled by Essential Oils$bAre Nanoemulsion-Based Films and Coatings a Viable and Efficient Technology for Tropical Fruit Preservation?$h[electronic resource]
260 $c2023
520 $aPost-harvest diseases can be a huge problem for the tropical fruit sector. These fruits are generally consumed in natura; thus, their integrity and appearance directly affect commercialization and consumer desire. Anthracnose is caused by fungi of the genus Colletotrichum and affects tropical fruits, resulting in lesions that impair their appearance and consumption. Antifungals generally used to treat anthracnose can be harmful to human health, as well as to the environment. Therefore, essential oils (EO) have been investigated as natural biofungicides, successfully controlling anthracnose symptoms. The hydrophobicity, high volatility, and oxidative instability of essential oils limit their direct application; hence, these oils must be stabilized before food application. Distinct delivery systems have already been proposed to protect/stabilize EOs, and nanotechnology has recently reshaped the food application limits of EOs. This review presents robust data regarding nanotechnology application and EO antifungal properties, providing new perspectives to further improve the results already achieved in the treatment of anthracnose. Additionally, it evaluates the current scenario involving the application of EO directly or incorporated in films and coatings for anthracnose treatment in tropical fruits, which is of great importance, especially for those fruits intended for exportation that may have a prolonged shelf life.
653 $aAnthracnose Colletotrichum essential oils nanoemulsions film coatings
700 1 $aCOSTA, A. M. M.
700 1 $aCABRAL, L. M. C.
700 1 $aFREITAS-SILVA, O.
700 1 $aROSENTHAL, A.
700 1 $aTONON, R. V.
773 $tFoods, 2023$gv. 2, n. 279, 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| 3. |  | ROSENTHAL, A. High pressure processing: Advances and trends In: CIGR INTERNATIONAL TECHNICAL SYMPOSIUM, 9., 2015, Auckland. Creating value from Bioresources Through Novel Technologies: proceedings... Auckland: Massey University, 2015. p. 31| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 6. | | ROSENTHAL, A. Suco de frutas por alta pressão. Coordenação: Luciana Leitão Mendes; Organização: Telmo Souza; Angela Furtado; Esdras Sundfeld. In: Construção de uma estratégia de comunicação dirigida para a divulgação de tecnologias da Embrapa Agroindústria de Alimentos. Rio de Janeiro: Embrapa Agroindústria de Alimentos, 2014. 1 CD-ROM, [37 min.], son., color.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | DELIZA, R.; ROSENTHAL, A. Inovação e o consumidor. In: ROSENTHAL, A. (Ed.). Tecnologia de alimentos e inovação: tendências e perspectivas. Brasília, DF: Embrapa Informação Tecnológica, 2008. cap. 6, p. 73-90.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 378 | |
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