Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation

Detalhes bibliográficos
Autor(a) principal: Oliveira Filho, Josemar Gonçalves de [UNESP]
Data de Publicação: 2022
Outros Autores: Silva, Guilherme da Cruz, Oldoni, Fernanda Campos Alencar [UNESP], Miranda, Marcela [UNESP], Florencio, Camila, Oliveira, Raissa Moret Duarte de, Gomes, Mariana de Paula, Ferreira, Marcos David
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.3390/coatings12111700
http://hdl.handle.net/11449/246290
Resumo: Papaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated with natural antimicrobial compounds. These coatings provide a barrier to gases and water vapor, in addition to improving mechanical properties, thereby delaying natural senescence and minimizing deterioration by phytopathogens during storage. The aim of this study was to investigate the preservation potential of papaya fruits treated with an edible coating based on an association between carnauba wax nanoemulsion (CWN) and Cymbopogon martinii essential oil (CEO). Coatings formulated with CWN and/or CEO were applied to papaya fruits, and resulted in late ripening during the 12-day storage period, without negatively affecting postharvest fruit quality parameters. The coatings reduced weight loss and maintained firmness, in addition to delaying changes in fruit color during storage. Coatings formulated with CWN + CEO were the most efficient formulations in reducing the incidence and severity of fruit rots during storage. CWN coatings incorporating CEO present additional functionalities in maintaining postharvest quality parameters of papaya fruits.
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spelling Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservationnanotechnologypapayapostharvest diseasesshelf lifePapaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated with natural antimicrobial compounds. These coatings provide a barrier to gases and water vapor, in addition to improving mechanical properties, thereby delaying natural senescence and minimizing deterioration by phytopathogens during storage. The aim of this study was to investigate the preservation potential of papaya fruits treated with an edible coating based on an association between carnauba wax nanoemulsion (CWN) and Cymbopogon martinii essential oil (CEO). Coatings formulated with CWN and/or CEO were applied to papaya fruits, and resulted in late ripening during the 12-day storage period, without negatively affecting postharvest fruit quality parameters. The coatings reduced weight loss and maintained firmness, in addition to delaying changes in fruit color during storage. Coatings formulated with CWN + CEO were the most efficient formulations in reducing the incidence and severity of fruit rots during storage. CWN coatings incorporating CEO present additional functionalities in maintaining postharvest quality parameters of papaya fruits.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Empresa Brasileira de Pesquisa AgropecuáriaFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)School of Pharmaceutical Sciences São Paulo State University (UNESP)Department of Biotechnology Federal University of São CarlosBrazilian Agricultural Research Corporation Embrapa InstrumentationSchool of Pharmaceutical Sciences São Paulo State University (UNESP)CAPES: 001Empresa Brasileira de Pesquisa Agropecuária: 20.19.03.024.00.00FAPESP: 2016/23419-5FAPESP: 2018/10657-0FAPESP: 2018/24612-9Universidade Estadual Paulista (UNESP)Universidade Federal de São Carlos (UFSCar)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Oliveira Filho, Josemar Gonçalves de [UNESP]Silva, Guilherme da CruzOldoni, Fernanda Campos Alencar [UNESP]Miranda, Marcela [UNESP]Florencio, CamilaOliveira, Raissa Moret Duarte deGomes, Mariana de PaulaFerreira, Marcos David2023-07-29T12:36:56Z2023-07-29T12:36:56Z2022-11-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.3390/coatings12111700Coatings, v. 12, n. 11, 2022.2079-6412http://hdl.handle.net/11449/24629010.3390/coatings121117002-s2.0-85141823286Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCoatingsinfo:eu-repo/semantics/openAccess2023-07-29T12:36:56Zoai:repositorio.unesp.br:11449/246290Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:04:12.997610Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation
title Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation
spellingShingle Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation
Oliveira Filho, Josemar Gonçalves de [UNESP]
nanotechnology
papaya
postharvest diseases
shelf life
title_short Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation
title_full Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation
title_fullStr Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation
title_full_unstemmed Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation
title_sort Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation
author Oliveira Filho, Josemar Gonçalves de [UNESP]
author_facet Oliveira Filho, Josemar Gonçalves de [UNESP]
Silva, Guilherme da Cruz
Oldoni, Fernanda Campos Alencar [UNESP]
Miranda, Marcela [UNESP]
Florencio, Camila
Oliveira, Raissa Moret Duarte de
Gomes, Mariana de Paula
Ferreira, Marcos David
author_role author
author2 Silva, Guilherme da Cruz
Oldoni, Fernanda Campos Alencar [UNESP]
Miranda, Marcela [UNESP]
Florencio, Camila
Oliveira, Raissa Moret Duarte de
Gomes, Mariana de Paula
Ferreira, Marcos David
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
Universidade Federal de São Carlos (UFSCar)
Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.author.fl_str_mv Oliveira Filho, Josemar Gonçalves de [UNESP]
Silva, Guilherme da Cruz
Oldoni, Fernanda Campos Alencar [UNESP]
Miranda, Marcela [UNESP]
Florencio, Camila
Oliveira, Raissa Moret Duarte de
Gomes, Mariana de Paula
Ferreira, Marcos David
dc.subject.por.fl_str_mv nanotechnology
papaya
postharvest diseases
shelf life
topic nanotechnology
papaya
postharvest diseases
shelf life
description Papaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated with natural antimicrobial compounds. These coatings provide a barrier to gases and water vapor, in addition to improving mechanical properties, thereby delaying natural senescence and minimizing deterioration by phytopathogens during storage. The aim of this study was to investigate the preservation potential of papaya fruits treated with an edible coating based on an association between carnauba wax nanoemulsion (CWN) and Cymbopogon martinii essential oil (CEO). Coatings formulated with CWN and/or CEO were applied to papaya fruits, and resulted in late ripening during the 12-day storage period, without negatively affecting postharvest fruit quality parameters. The coatings reduced weight loss and maintained firmness, in addition to delaying changes in fruit color during storage. Coatings formulated with CWN + CEO were the most efficient formulations in reducing the incidence and severity of fruit rots during storage. CWN coatings incorporating CEO present additional functionalities in maintaining postharvest quality parameters of papaya fruits.
publishDate 2022
dc.date.none.fl_str_mv 2022-11-01
2023-07-29T12:36:56Z
2023-07-29T12:36:56Z
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://dx.doi.org/10.3390/coatings12111700
Coatings, v. 12, n. 11, 2022.
2079-6412
http://hdl.handle.net/11449/246290
10.3390/coatings12111700
2-s2.0-85141823286
url http://dx.doi.org/10.3390/coatings12111700
http://hdl.handle.net/11449/246290
identifier_str_mv Coatings, v. 12, n. 11, 2022.
2079-6412
10.3390/coatings12111700
2-s2.0-85141823286
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Coatings
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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