Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.3390/coatings13050847 http://hdl.handle.net/11449/247466 |
Resumo: | 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 β-cyclodextrin (β-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:β-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:β-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:β-CD coatings are more uniform compared to the others. The edible coatings, especially CWN and CWN-MEO: β-CD, can act as antimicrobial coatings on papaya fruit, increasing their conservation during post-harvest storage. |
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Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oilshydrophobic coatingsnatural antifungal compoundspost-harvestpreservativeApplication 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 β-cyclodextrin (β-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:β-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:β-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:β-CD coatings are more uniform compared to the others. The edible coatings, especially CWN and CWN-MEO: β-CD, can act as antimicrobial coatings on papaya fruit, increasing their conservation during post-harvest storage.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Embrapa Mandioca e FruticulturaEmpresa Brasileira de Pesquisa AgropecuáriaFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)School of Pharmaceutical Sciences São Paulo State University (UNESP)Brazilian Agricultural Research Corporation Embrapa InstrumentationInstitute of Chemistry (IQSC) University of São Paulo (USP)Department of Biotechnology Federal University of São CarlosSchool of Pharmaceutical Sciences São Paulo State University (UNESP)CAPES: 001Embrapa Mandioca e Fruticultura: 20.19.03.024.00.00Empresa Brasileira de Pesquisa Agropecuária: 20.19.03.024.00.00FAPESP: 2022/10686-6Universidade Estadual Paulista (UNESP)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Universidade de São Paulo (USP)Universidade Federal de São Carlos (UFSCar)Oliveira Filho, Josemar Gonçalves de [UNESP]Duarte, Larissa G. R.Silva, Yasmin B. B.Milan, Eduardo P.Santos, Higor V.Moura, Thaís C.Bandini, Vitor P.Vitolano, Luís Eduardo S.Nobre, Jacqueline J. C.Moreira, Cristiane T.Mitsuyuki, Milene C.Bogusz Junior, StanislauFerreira, Marcos David2023-07-29T13:16:50Z2023-07-29T13:16:50Z2023-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.3390/coatings13050847Coatings, v. 13, n. 5, 2023.2079-6412http://hdl.handle.net/11449/24746610.3390/coatings130508472-s2.0-85160448222Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCoatingsinfo:eu-repo/semantics/openAccess2023-07-29T13:16:50Zoai:repositorio.unesp.br:11449/247466Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T14:01:39.420670Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils |
title |
Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils |
spellingShingle |
Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils Oliveira Filho, Josemar Gonçalves de [UNESP] hydrophobic coatings natural antifungal compounds post-harvest preservative |
title_short |
Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils |
title_full |
Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils |
title_fullStr |
Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils |
title_full_unstemmed |
Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils |
title_sort |
Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils |
author |
Oliveira Filho, Josemar Gonçalves de [UNESP] |
author_facet |
Oliveira Filho, Josemar Gonçalves de [UNESP] Duarte, Larissa G. R. Silva, Yasmin B. B. Milan, Eduardo P. Santos, Higor V. Moura, Thaís C. Bandini, Vitor P. Vitolano, Luís Eduardo S. Nobre, Jacqueline J. C. Moreira, Cristiane T. Mitsuyuki, Milene C. Bogusz Junior, Stanislau Ferreira, Marcos David |
author_role |
author |
author2 |
Duarte, Larissa G. R. Silva, Yasmin B. B. Milan, Eduardo P. Santos, Higor V. Moura, Thaís C. Bandini, Vitor P. Vitolano, Luís Eduardo S. Nobre, Jacqueline J. C. Moreira, Cristiane T. Mitsuyuki, Milene C. Bogusz Junior, Stanislau Ferreira, Marcos David |
author2_role |
author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) Universidade de São Paulo (USP) Universidade Federal de São Carlos (UFSCar) |
dc.contributor.author.fl_str_mv |
Oliveira Filho, Josemar Gonçalves de [UNESP] Duarte, Larissa G. R. Silva, Yasmin B. B. Milan, Eduardo P. Santos, Higor V. Moura, Thaís C. Bandini, Vitor P. Vitolano, Luís Eduardo S. Nobre, Jacqueline J. C. Moreira, Cristiane T. Mitsuyuki, Milene C. Bogusz Junior, Stanislau Ferreira, Marcos David |
dc.subject.por.fl_str_mv |
hydrophobic coatings natural antifungal compounds post-harvest preservative |
topic |
hydrophobic coatings natural antifungal compounds post-harvest preservative |
description |
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 β-cyclodextrin (β-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:β-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:β-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:β-CD coatings are more uniform compared to the others. The edible coatings, especially CWN and CWN-MEO: β-CD, can act as antimicrobial coatings on papaya fruit, increasing their conservation during post-harvest storage. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-29T13:16:50Z 2023-07-29T13:16:50Z 2023-05-01 |
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/coatings13050847 Coatings, v. 13, n. 5, 2023. 2079-6412 http://hdl.handle.net/11449/247466 10.3390/coatings13050847 2-s2.0-85160448222 |
url |
http://dx.doi.org/10.3390/coatings13050847 http://hdl.handle.net/11449/247466 |
identifier_str_mv |
Coatings, v. 13, n. 5, 2023. 2079-6412 10.3390/coatings13050847 2-s2.0-85160448222 |
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 |
|
_version_ |
1808128307026198528 |