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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
04/07/2023 |
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Data da última atualização: |
15/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA FILHO, J. G. de; DUARTE, L. G. R.; SILVA, Y. B. B.; MILAN, E. P.; SANTOS, H. V.; MOURA, T. C.; BANDINI, V. P.; VITOLANO, L. E. S.; NOBRE, J. J. C.; MOREIRA, C. T.; MITSUYUKI, M. C.; BOGUSZ JUNIOR, S.; FERREIRA, M. D. |
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Afiliação: |
MILENE CORSO MITSUYUKI, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA. |
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Título: |
Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Coatings, v. 13, n. 847, 2023. |
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Páginas: |
16 p. |
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ISSN: |
2079-6412 |
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DOI: |
https://doi.org/10.3390/coatings13050847 |
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Idioma: |
Inglês |
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Conteúdo: |
Application of hydrophobic coatings, such as carnauba wax nanoemulsions, combined with natural antimicrobials, has been demonstrated to be an effective solution in extending the shelf life of fruits. The present study evaluated the effectiveness of carnauba wax nanoemulsion (CWN) coatings containing free or encapsulated with ?-cyclodextrin (?-CD) essential oils of Syzigium aromaticum (CEO) and Mentha spicata (MEO) for the post-harvest conservation of papaya fruit. The chemical composition of the essential oils (EOs) was analyzed using GC-MS. Subsequently, coatings incorporating free and encapsulated EOs were prepared and applied to papaya fruit. Fruit was evaluated for post-harvest quality parameters during 15 days of storage. Clove essential oil presented as main compounds eugenol (89.73%), spearmint and carvone (68.88%), and limonene (20.34%). The observed reduction in weight loss in coated fruit can be attributed to the formation of a physical barrier provided by the coating. Compared to the control group, which experienced the highest weight loss of 24.85%, fruit coated with CWN and CWN-MEO:?-CD exhibited significantly lower weight loss percentages of only 5.78% and 7.5%, respectively. Compared to the control group, which exhibited a release of ethylene at a rate of 1.3 µg kg?1 h ?1, fruit coated with CWN, CWN-MEO:?-CD, and CWN-MEO coatings demonstrated a lower ethylene release rate at 0.7 µg kg?1 h ?1. Although the physical-chemical properties of papayas, including pH, Brix, titratable acidity, color, and texture, remained largely unchanged during storage with the coatings, analysis of incidence and severity of papaya post-harvest deterioration revealed that coatings containing essential oils effectively acted as antifungals in the fruit. Microscopy images showed that CWN and CWN-MEO:?-CD coatings are more uniform compared to the others. The edible coatings, especially CWN and CWN-MEO: ?-CD, can act as antimicrobial coatings on papaya fruit, increasing their conservation during post-harvest storage MenosApplication of hydrophobic coatings, such as carnauba wax nanoemulsions, combined with natural antimicrobials, has been demonstrated to be an effective solution in extending the shelf life of fruits. The present study evaluated the effectiveness of carnauba wax nanoemulsion (CWN) coatings containing free or encapsulated with ?-cyclodextrin (?-CD) essential oils of Syzigium aromaticum (CEO) and Mentha spicata (MEO) for the post-harvest conservation of papaya fruit. The chemical composition of the essential oils (EOs) was analyzed using GC-MS. Subsequently, coatings incorporating free and encapsulated EOs were prepared and applied to papaya fruit. Fruit was evaluated for post-harvest quality parameters during 15 days of storage. Clove essential oil presented as main compounds eugenol (89.73%), spearmint and carvone (68.88%), and limonene (20.34%). The observed reduction in weight loss in coated fruit can be attributed to the formation of a physical barrier provided by the coating. Compared to the control group, which experienced the highest weight loss of 24.85%, fruit coated with CWN and CWN-MEO:?-CD exhibited significantly lower weight loss percentages of only 5.78% and 7.5%, respectively. Compared to the control group, which exhibited a release of ethylene at a rate of 1.3 µg kg?1 h ?1, fruit coated with CWN, CWN-MEO:?-CD, and CWN-MEO coatings demonstrated a lower ethylene release rate at 0.7 µg kg?1 h ?1. Although the physical-chemical properties of papayas, including pH, ... Mostrar Tudo |
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Palavras-Chave: |
Hydrophobic coatings; Natural antifungal compounds; Post-harvest; Preservative. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1154794/1/P-Novel-Approach-for-Improving-Papaya-Fruit-Storage-with.pdf
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Marc: |
LEADER 03114naa a2200349 a 4500
001 2154794
005 2024-01-15
008 2023 bl uuuu u00u1 u #d
022 $a2079-6412
024 7 $ahttps://doi.org/10.3390/coatings13050847$2DOI
100 1 $aOLIVEIRA FILHO, J. G. de
245 $aNovel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils.$h[electronic resource]
260 $c2023
300 $a16 p.
520 $aApplication of hydrophobic coatings, such as carnauba wax nanoemulsions, combined with natural antimicrobials, has been demonstrated to be an effective solution in extending the shelf life of fruits. The present study evaluated the effectiveness of carnauba wax nanoemulsion (CWN) coatings containing free or encapsulated with ?-cyclodextrin (?-CD) essential oils of Syzigium aromaticum (CEO) and Mentha spicata (MEO) for the post-harvest conservation of papaya fruit. The chemical composition of the essential oils (EOs) was analyzed using GC-MS. Subsequently, coatings incorporating free and encapsulated EOs were prepared and applied to papaya fruit. Fruit was evaluated for post-harvest quality parameters during 15 days of storage. Clove essential oil presented as main compounds eugenol (89.73%), spearmint and carvone (68.88%), and limonene (20.34%). The observed reduction in weight loss in coated fruit can be attributed to the formation of a physical barrier provided by the coating. Compared to the control group, which experienced the highest weight loss of 24.85%, fruit coated with CWN and CWN-MEO:?-CD exhibited significantly lower weight loss percentages of only 5.78% and 7.5%, respectively. Compared to the control group, which exhibited a release of ethylene at a rate of 1.3 µg kg?1 h ?1, fruit coated with CWN, CWN-MEO:?-CD, and CWN-MEO coatings demonstrated a lower ethylene release rate at 0.7 µg kg?1 h ?1. Although the physical-chemical properties of papayas, including pH, Brix, titratable acidity, color, and texture, remained largely unchanged during storage with the coatings, analysis of incidence and severity of papaya post-harvest deterioration revealed that coatings containing essential oils effectively acted as antifungals in the fruit. Microscopy images showed that CWN and CWN-MEO:?-CD coatings are more uniform compared to the others. The edible coatings, especially CWN and CWN-MEO: ?-CD, can act as antimicrobial coatings on papaya fruit, increasing their conservation during post-harvest storage
653 $aHydrophobic coatings
653 $aNatural antifungal compounds
653 $aPost-harvest
653 $aPreservative
700 1 $aDUARTE, L. G. R.
700 1 $aSILVA, Y. B. B.
700 1 $aMILAN, E. P.
700 1 $aSANTOS, H. V.
700 1 $aMOURA, T. C.
700 1 $aBANDINI, V. P.
700 1 $aVITOLANO, L. E. S.
700 1 $aNOBRE, J. J. C.
700 1 $aMOREIRA, C. T.
700 1 $aMITSUYUKI, M. C.
700 1 $aBOGUSZ JUNIOR, S.
700 1 $aFERREIRA, M. D.
773 $tCoatings$gv. 13, n. 847, 2023.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
10/06/1999 |
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Data da última atualização: |
18/06/2019 |
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Autoria: |
LIMA, G. J. M. M. de; GUIDONI, A. L. |
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Afiliação: |
GUSTAVO JULIO MELLO M DE LIMA, CNPSA; ANTÔNIO LOURENÇO GUIDONI, CNPSA. |
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Título: |
Níveis de cromo-ácido nicotínico em dietas de suínos em crescimento e terminação. |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 34, n. 3, p. 433-39, mar. 1999 |
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Idioma: |
Português |
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Notas: |
Título em inglês: Levels of chromium-nicotinic acid in diets for growing-finishing pigs. |
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Conteúdo: |
O objetivo deste estudo foi avaliar os efeitos de niveis crescente de cromo dietetico, na forma de acido nicotinico, sobre o desempenho e nas caracteristicas de carcacas de suinos. Noventa e seis suinos (Landrace X Large White X Duroc), machos castrados e femeas, com peso medio inicial de 25,93+ou-0,57 kg foram distribuidos ao acaso em baias de dois animais do mesmo sexo, segundo um esquema fatorial 6 x 2 (6 niveis de Cr e 2 sexos). Uma dieta basal (0 ppb Cr) foi suplementada com 100, 200, 300, 400 e 500 ppb de Cr, na forma de Cr-acido nicotinico, incluido atraves do premix vitaminico. Os animais, aos 70 dias de experimento, foram pesados, abatidos, e as carcacas avaliadas utilizando-se a pistola Hennessy e o Metodo Brasileiro de Classficacao de Carcacas. Houve efeito significativo (P<0,006) de sexo em ganho de peso e consumo de racao diarios, analisados isoladamente ou em conjunto, e em todas as caracteristicas de carcaca, com excecao de profundidade de lombo e area de olho de lombo. Nao houve efeito (P>0,05) do nivel de Cr sobre qualquer dos parametros estudados, seja de desempenho ou de avaliacao de carcaca por qualquer dos metodos utilizados. A adicao de niveis de ate 500 ppb de Cr, na forma de Cr-acido nicotinico, nao altera o desempenho e a qualidade de carcaca de suinos em crescimento e em terminacao. |
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Palavras-Chave: |
Desempenho; Qualidade de carcaca. |
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Thesagro: |
Performance; Suinocultura. |
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Thesaurus NAL: |
carcass quality; swine. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/10161/1/pab97_066.pdf
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Marc: |
LEADER 02047naa a2200217 a 4500
001 1094144
005 2019-06-18
008 1999 bl uuuu u00u1 u #d
100 1 $aLIMA, G. J. M. M. de
245 $aNíveis de cromo-ácido nicotínico em dietas de suínos em crescimento e terminação.
260 $c1999
500 $aTítulo em inglês: Levels of chromium-nicotinic acid in diets for growing-finishing pigs.
520 $aO objetivo deste estudo foi avaliar os efeitos de niveis crescente de cromo dietetico, na forma de acido nicotinico, sobre o desempenho e nas caracteristicas de carcacas de suinos. Noventa e seis suinos (Landrace X Large White X Duroc), machos castrados e femeas, com peso medio inicial de 25,93+ou-0,57 kg foram distribuidos ao acaso em baias de dois animais do mesmo sexo, segundo um esquema fatorial 6 x 2 (6 niveis de Cr e 2 sexos). Uma dieta basal (0 ppb Cr) foi suplementada com 100, 200, 300, 400 e 500 ppb de Cr, na forma de Cr-acido nicotinico, incluido atraves do premix vitaminico. Os animais, aos 70 dias de experimento, foram pesados, abatidos, e as carcacas avaliadas utilizando-se a pistola Hennessy e o Metodo Brasileiro de Classficacao de Carcacas. Houve efeito significativo (P<0,006) de sexo em ganho de peso e consumo de racao diarios, analisados isoladamente ou em conjunto, e em todas as caracteristicas de carcaca, com excecao de profundidade de lombo e area de olho de lombo. Nao houve efeito (P>0,05) do nivel de Cr sobre qualquer dos parametros estudados, seja de desempenho ou de avaliacao de carcaca por qualquer dos metodos utilizados. A adicao de niveis de ate 500 ppb de Cr, na forma de Cr-acido nicotinico, nao altera o desempenho e a qualidade de carcaca de suinos em crescimento e em terminacao.
650 $acarcass quality
650 $aswine
650 $aPerformance
650 $aSuinocultura
653 $aDesempenho
653 $aQualidade de carcaca
700 1 $aGUIDONI, A. L.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 34, n. 3, p. 433-39, mar. 1999
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