Nanocoating with extract of tarbush to retard Fuji apples senescence
[Display omitted] •The hot high shear stirring method was used to prepare the nanocoating.•Tween 80 incorporation into nanosystems provoked wettability increase.•Nanocoating with extract of tarbush retarded the Fuji apples senescence. This work aims to study the ability of a nanocoating based on can...
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| Published in | Postharvest biology and technology Vol. 134; pp. 67 - 75 |
|---|---|
| Main Authors | , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Amsterdam
Elsevier B.V
01.12.2017
Elsevier BV |
| Subjects | |
| Online Access | Get full text |
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| Abstract | [Display omitted]
•The hot high shear stirring method was used to prepare the nanocoating.•Tween 80 incorporation into nanosystems provoked wettability increase.•Nanocoating with extract of tarbush retarded the Fuji apples senescence.
This work aims to study the ability of a nanocoating based on candelilla wax and extract of tarbush (Flourensia cernua) as edible coating to retard Fuji apples senescence. The first part of the work consisted in obtaining the nanocoating solution with the suitable values of wettability on Fuji apple surface. The concentration of 0.8% of tween 80 was selected for use in the nanocoating. Subsequently, extract of tarbush was obtained and added in the improved nanocoating. The extract of tarbush significantly decreased the droplet size and increased the magnitude of the z-potential of the nanocoating. The optical profilometry results showed a closed surface and less rough on the nanocoating with extract. The effects of application of the nanocoating with extract of tarbush to Fuji apples were assessed by determining the physicochemical changes, water vapor transferred, morphological studies and microbiological stability of the Fuji apples treated during 56 d of storage. The minimum values of water vapor transferred and physicochemical changes was obtained in Fuji apples coated with nanocoating with extract of tarbush. The application of nanocoating with extract of tarbush on Fuji apples senescence delay of the fruits, wich resulted in a decrease in firmness loss, reducing the physicochemical changes and the microbial growth in fruit when compared to non-coated fruit. |
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| AbstractList | [Display omitted]
•The hot high shear stirring method was used to prepare the nanocoating.•Tween 80 incorporation into nanosystems provoked wettability increase.•Nanocoating with extract of tarbush retarded the Fuji apples senescence.
This work aims to study the ability of a nanocoating based on candelilla wax and extract of tarbush (Flourensia cernua) as edible coating to retard Fuji apples senescence. The first part of the work consisted in obtaining the nanocoating solution with the suitable values of wettability on Fuji apple surface. The concentration of 0.8% of tween 80 was selected for use in the nanocoating. Subsequently, extract of tarbush was obtained and added in the improved nanocoating. The extract of tarbush significantly decreased the droplet size and increased the magnitude of the z-potential of the nanocoating. The optical profilometry results showed a closed surface and less rough on the nanocoating with extract. The effects of application of the nanocoating with extract of tarbush to Fuji apples were assessed by determining the physicochemical changes, water vapor transferred, morphological studies and microbiological stability of the Fuji apples treated during 56 d of storage. The minimum values of water vapor transferred and physicochemical changes was obtained in Fuji apples coated with nanocoating with extract of tarbush. The application of nanocoating with extract of tarbush on Fuji apples senescence delay of the fruits, wich resulted in a decrease in firmness loss, reducing the physicochemical changes and the microbial growth in fruit when compared to non-coated fruit. This work aims to study the ability of a nanocoating based on candelilla wax and extract of tarbush (Flourensia cernua) as edible coating to retard Fuji apples senescence. The first part of the work consisted in obtaining the nanocoating solution with the suitable values of wettability on Fuji apple surface. The concentration of 0.8% of tween 80 was selected for use in the nanocoating. Subsequently, extract of tarbush was obtained and added in the improved nanocoating. The extract of tarbush significantly decreased the droplet size and increased the magnitude of the z-potential of the nanocoating. The optical profilometry results showed a closed surface and less rough on the nanocoating with extract. The effects of application of the nanocoating with extract of tarbush to Fuji apples were assessed by determining the physicochemical changes, water vapor transferred, morphological studies and microbiological stability of the Fuji apples treated during 56 d of storage. The minimum values of water vapor transferred and physicochemical changes was obtained in Fuji apples coated with nanocoating with extract of tarbush. The application of nanocoating with extract of tarbush on Fuji apples senescence delay of the fruits, wich resulted in a decrease in firmness loss, reducing the physicochemical changes and the microbial growth in fruit when compared to non-coated fruit. |
| Author | Rua-Rodríguez, María Luisa Rodríguez-Herrera, Raul Saucedo, Saul Ventura-Sobrevilla, Janeth M. Barbosa-Pereira, Letricia Aguilar, Cristóbal N. Salinas-Jasso, Thalia A. Pastrana-Castro, Lorenzo De León-Zapata, Miguel A. |
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| CitedBy_id | crossref_primary_10_3390_foods10102438 crossref_primary_10_3390_horticulturae8070574 crossref_primary_10_1016_j_foodchem_2022_134659 crossref_primary_10_1002_jsfa_11739 crossref_primary_10_1016_j_ijbiomac_2020_02_081 crossref_primary_10_1016_j_scienta_2024_113224 crossref_primary_10_1007_s11947_019_02339_2 crossref_primary_10_1016_j_heliyon_2018_e00942 crossref_primary_10_1016_j_copbio_2022_102825 crossref_primary_10_3390_molecules27123735 crossref_primary_10_3390_coatings8050160 crossref_primary_10_1016_j_foodchem_2021_131708 crossref_primary_10_1016_j_ijbiomac_2019_10_275 crossref_primary_10_3390_agronomy12102274 crossref_primary_10_1016_j_lwt_2022_113170 crossref_primary_10_1016_j_foodres_2023_113086 |
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•The hot high shear stirring method was used to prepare the nanocoating.•Tween 80 incorporation into nanosystems provoked wettability... This work aims to study the ability of a nanocoating based on candelilla wax and extract of tarbush (Flourensia cernua) as edible coating to retard Fuji apples... |
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| SubjectTerms | Apples Biology Candelilla Candelilla wax Firmness Flourensia cernua Fruits Fuji apple Harvest Microorganisms Nanocoating Senescence Water Water vapor Wettability |
| Title | Nanocoating with extract of tarbush to retard Fuji apples senescence |
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