Candelilla wax edible coating with Flourensia cernua bioactives to prolong the quality of tomato fruits
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/67063 |
Resumo: | 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 0.4350.404 g mm/m2 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. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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Candelilla wax edible coating with Flourensia cernua bioactives to prolong the quality of tomato fruitsEdible coating and filmsTomato fruitsFlourensia cernuaCandelillaPhenolic compoundsScience & TechnologyThe 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 0.4350.404 g mm/m2 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.(undefined)info:eu-repo/semantics/publishedVersionMDPIUniversidade do MinhoRuiz-Martínez, JudithAguirre-Joya, Jorge A.Rojas, RomeoVicente, A. A.Aguilar-González, Miguel A.Rodríguez-Herrera, RaúlAlvarez-Perez, Olga B.Torres-León, CristianAguilar, Cristóbal N.2020-09-162020-09-16T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/67063engRuiz-Martínez, Judith; Aguirre-Joya, Jorge A.; Molina, R.; Vicente, António A.; 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. Foods, 9(9), 1303, 20202304-815810.3390/foods9091303https://www.mdpi.com/journal/foodsinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:24:45Zoai:repositorium.sdum.uminho.pt:1822/67063Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:18:51.116890Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
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 |
spellingShingle |
Candelilla wax edible coating with Flourensia cernua bioactives to prolong the quality of tomato fruits Ruiz-Martínez, Judith Edible coating and films Tomato fruits Flourensia cernua Candelilla Phenolic compounds Science & Technology |
title_short |
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_sort |
Candelilla wax edible coating with Flourensia cernua bioactives to prolong the quality of tomato fruits |
author |
Ruiz-Martínez, Judith |
author_facet |
Ruiz-Martínez, Judith Aguirre-Joya, Jorge A. Rojas, Romeo Vicente, A. A. Aguilar-González, Miguel A. Rodríguez-Herrera, Raúl Alvarez-Perez, Olga B. Torres-León, Cristian Aguilar, Cristóbal N. |
author_role |
author |
author2 |
Aguirre-Joya, Jorge A. Rojas, Romeo Vicente, A. A. Aguilar-González, Miguel A. Rodríguez-Herrera, Raúl Alvarez-Perez, Olga B. Torres-León, Cristian Aguilar, Cristóbal N. |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Ruiz-Martínez, Judith Aguirre-Joya, Jorge A. Rojas, Romeo Vicente, A. A. Aguilar-González, Miguel A. Rodríguez-Herrera, Raúl Alvarez-Perez, Olga B. Torres-León, Cristian Aguilar, Cristóbal N. |
dc.subject.por.fl_str_mv |
Edible coating and films Tomato fruits Flourensia cernua Candelilla Phenolic compounds Science & Technology |
topic |
Edible coating and films Tomato fruits Flourensia cernua Candelilla Phenolic compounds Science & Technology |
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 0.4350.404 g mm/m2 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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-16 2020-09-16T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/67063 |
url |
http://hdl.handle.net/1822/67063 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Ruiz-Martínez, Judith; Aguirre-Joya, Jorge A.; Molina, R.; Vicente, António A.; 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. Foods, 9(9), 1303, 2020 2304-8158 10.3390/foods9091303 https://www.mdpi.com/journal/foods |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799132644887232512 |