Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil

• Autor(a) principal: Locali-Pereira, Adilson Roberto [UNESP]
• Data de Publicação: 2021
• Outros Autores: Guazi, Julaísa Scarpin [UNESP], Conti-Silva, Ana Carolina [UNESP], Nicoletti, Vânia Regina [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.fpsl.2021.100723; http://hdl.handle.net/11449/221999
• topic: Emulsion; Encapsulation; High methoxyl pectin; Schinus terebinthifolia; Soy protein isolate; α-Pinene

Pink pepper essential oil was microencapsulated in single-layer (protein stabilized) and double-layer (protein-polysaccharide stabilized) emulsions, which were applied in poly(ethylene terephthalate) boxes for storage of cherry tomatoes (Solanum lycopersicum var. cerasiforme) following two different strategies: a thin coating formed after emulsion drying directly on the box lid, or a sachet containing spray-dried emulsion powder attached to the box lid. Fruits were stored in for 21 days at 25 °C. Packaging without essential oil was used as a control. Active packaging resulted in lower weight loss, total soluble solids, pH and lycopene concentration, while fruits stored in non-active packaging showed evidence of faster ripening based on these parameters. The greater release of volatiles from coatings (≈ 90 %) compared to spray-dried powder (76.9–86.9 %) suggests that this approach was a more advantageous strategy to maintain the fruit quality (p < 0.05). Both approaches showed potential for post-harvest storage of fresh fruit.