Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
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 |
Resumo: | 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. |
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Repositório Institucional da UNESP |
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Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oilEmulsionEncapsulationHigh methoxyl pectinSchinus terebinthifoliaSoy protein isolateα-PinenePink 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.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Unesp - São Paulo State University Institute of Biosciences Humanities and Exact Sciences Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265Unesp - São Paulo State University Institute of Biosciences Humanities and Exact Sciences Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265CAPES: 001Universidade Estadual Paulista (UNESP)Locali-Pereira, Adilson Roberto [UNESP]Guazi, Julaísa Scarpin [UNESP]Conti-Silva, Ana Carolina [UNESP]Nicoletti, Vânia Regina [UNESP]2022-04-28T19:41:43Z2022-04-28T19:41:43Z2021-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.fpsl.2021.100723Food Packaging and Shelf Life, v. 29.2214-2894http://hdl.handle.net/11449/22199910.1016/j.fpsl.2021.1007232-s2.0-85110724010Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Packaging and Shelf Lifeinfo:eu-repo/semantics/openAccess2022-04-28T19:41:43Zoai:repositorio.unesp.br:11449/221999Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:15:21.597006Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil |
title |
Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil |
spellingShingle |
Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil Locali-Pereira, Adilson Roberto [UNESP] Emulsion Encapsulation High methoxyl pectin Schinus terebinthifolia Soy protein isolate α-Pinene |
title_short |
Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil |
title_full |
Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil |
title_fullStr |
Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil |
title_full_unstemmed |
Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil |
title_sort |
Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil |
author |
Locali-Pereira, Adilson Roberto [UNESP] |
author_facet |
Locali-Pereira, Adilson Roberto [UNESP] Guazi, Julaísa Scarpin [UNESP] Conti-Silva, Ana Carolina [UNESP] Nicoletti, Vânia Regina [UNESP] |
author_role |
author |
author2 |
Guazi, Julaísa Scarpin [UNESP] Conti-Silva, Ana Carolina [UNESP] Nicoletti, Vânia Regina [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Locali-Pereira, Adilson Roberto [UNESP] Guazi, Julaísa Scarpin [UNESP] Conti-Silva, Ana Carolina [UNESP] Nicoletti, Vânia Regina [UNESP] |
dc.subject.por.fl_str_mv |
Emulsion Encapsulation High methoxyl pectin Schinus terebinthifolia Soy protein isolate α-Pinene |
topic |
Emulsion Encapsulation High methoxyl pectin Schinus terebinthifolia Soy protein isolate α-Pinene |
description |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-01 2022-04-28T19:41:43Z 2022-04-28T19:41:43Z |
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/10.1016/j.fpsl.2021.100723 Food Packaging and Shelf Life, v. 29. 2214-2894 http://hdl.handle.net/11449/221999 10.1016/j.fpsl.2021.100723 2-s2.0-85110724010 |
url |
http://dx.doi.org/10.1016/j.fpsl.2021.100723 http://hdl.handle.net/11449/221999 |
identifier_str_mv |
Food Packaging and Shelf Life, v. 29. 2214-2894 10.1016/j.fpsl.2021.100723 2-s2.0-85110724010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Packaging and Shelf Life |
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 |
|
_version_ |
1808129301096169472 |