Alginate-based edible coating in combination with nanoencapsulated eugenol and its preservative effect on the shelf life of tomato (Solanum lycopersicum)

Deficiencies in post-harvest technology and the attack of phytopathogens cause a very short shelf life of fruits and vegetables, such as tomatoes. In addition to the economic damage, it can have negative effects on health and the environment. The objective of this work was to apply an active sodium...

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Asıl Yazarlar:	Piña Barrera, Andrés Mauricio, Ramírez Pérez, Marbella Saraí, Báez González, Juan Gabriel, Amaya-Guerra, Carlos A., Álvarez Román, Rocío, Galindo Rodríguez, Sergio A.
Materyal Türü:	Online
Dil:	spa
Baskı/Yayın Bilgisi:	Universidad de Sonora 2021
Online Erişim:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1477
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id	biotecnia-article-1477
record_format	ojs
spelling	biotecnia-article-14772022-05-31T17:39:51Z Alginate-based edible coating in combination with nanoencapsulated eugenol and its preservative effect on the shelf life of tomato (Solanum lycopersicum) Recubrimiento comestible a base de alginato en combinación con eugenol nanoencapsulado y su efecto conservador en la vida útil de jitomate (Solanum lycopersicum) Piña Barrera, Andrés Mauricio Ramírez Pérez, Marbella Saraí Báez González, Juan Gabriel Amaya-Guerra, Carlos A. Álvarez Román, Rocío Galindo Rodríguez, Sergio A. Shelf-life, edible coatings, eugenol, polymeric nanoparticles, and gas chromatography. Vida útil, recubrimientos comestibles, eugenol, nanopartículas poliméricas y HS-SPME. Deficiencies in post-harvest technology and the attack of phytopathogens cause a very short shelf life of fruits and vegetables, such as tomatoes. In addition to the economic damage, it can have negative effects on health and the environment. The objective of this work was to apply an active sodium alginate coating in combination with eugenol-loaded polymeric nanocapsules (AL-NP-EUG) to improve the shelf life of tomato. Using the nanoprecipitation technique, NP were obtained with a mean size of 171 nm, a polydispersity index of 0.113 and a zeta potential of –2.47 mV. Using the technique of HS-SPME coupled to GC-FID, a percentage of encapsulation efficiency of 31.85% was determined for the EUG-loaded NP. The shelf life study showed that tomatoes treated with AL-NP-EUG held firm longer than those without the coating. In addition, for the pathogenicity test, it was shown that tomatoes with AL-NP-EUG did not show signs of damage caused by the phytopathogen Colletotrichum gloesporoides. It was concluded that the formulation of EUG nanoencapsulated and incorporated into the edible coating has high potential for its application as a natural nanopreservative of fruit and vegetable products such as tomato. Las deficiencias en la tecnología postcosecha y el ataque de fitopatógenos ocasionan que los productos hortofrutícolas, como el jitomate, presenten una vida útil muy corta. Además del daño económico, esto puede traer efectos negativos sobre la salud y el medio ambiente. El objetivo de este trabajo fue evaluar un recubrimiento activo de alginato de sodio en combinación con nanocápsulas poliméricas cargadas con eugenol (AL-NP-EUG) para mejorar la vida útil del jitomate. Utilizando la técnica de nanoprecipitación se obtuvieron NP con un tamaño de 171 nm, un índice de polidispersidad de 0.113 y un potencial zeta de –2.47 mV. Utilizando la técnica de HS-SPME con CG-FID, se determinó un porcentaje de eficiencia de encapsulación de 31.85 % para el EUG. El estudio de vida útil demostró que los jitomates tratados con el AL-NP-EUG mantuvieron por más tiempo la firmeza que aquellos sin el recubrimiento. Además, en el ensayo de patogenicidad se demostró que los jitomates con el AL-NP-EUG no presentaron signos de daño ocasionado por el fitopatógeno Colletotrichum gloesporoides. Se concluyó que la formulación de EUG nanoencapsulado e incorporado al recubrimiento comestible presenta alto potencial para su aplicación como nanoconservador natural de productos hortofrutícolas como el jitomate. Universidad de Sonora 2021-10-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1477 10.18633/biotecnia.v23i3.1477 Biotecnia; Vol. 23 No. 3 (2021): Septiembre-Diciembre Biotecnia; Vol. 23 Núm. 3 (2021): Septiembre-Diciembre 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1477/580 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1477/600 Derechos de autor 2021 https://creativecommons.org/licenses/by-nc-sa/4.0
institution	Biotecnia
collection	OJS
language	spa
format	Online
author	Piña Barrera, Andrés Mauricio Ramírez Pérez, Marbella Saraí Báez González, Juan Gabriel Amaya-Guerra, Carlos A. Álvarez Román, Rocío Galindo Rodríguez, Sergio A.
spellingShingle	Piña Barrera, Andrés Mauricio Ramírez Pérez, Marbella Saraí Báez González, Juan Gabriel Amaya-Guerra, Carlos A. Álvarez Román, Rocío Galindo Rodríguez, Sergio A. Alginate-based edible coating in combination with nanoencapsulated eugenol and its preservative effect on the shelf life of tomato (Solanum lycopersicum)
author_facet	Piña Barrera, Andrés Mauricio Ramírez Pérez, Marbella Saraí Báez González, Juan Gabriel Amaya-Guerra, Carlos A. Álvarez Román, Rocío Galindo Rodríguez, Sergio A.
author_sort	Piña Barrera, Andrés Mauricio
title	Alginate-based edible coating in combination with nanoencapsulated eugenol and its preservative effect on the shelf life of tomato (Solanum lycopersicum)
title_short	Alginate-based edible coating in combination with nanoencapsulated eugenol and its preservative effect on the shelf life of tomato (Solanum lycopersicum)
title_full	Alginate-based edible coating in combination with nanoencapsulated eugenol and its preservative effect on the shelf life of tomato (Solanum lycopersicum)
title_fullStr	Alginate-based edible coating in combination with nanoencapsulated eugenol and its preservative effect on the shelf life of tomato (Solanum lycopersicum)
title_full_unstemmed	Alginate-based edible coating in combination with nanoencapsulated eugenol and its preservative effect on the shelf life of tomato (Solanum lycopersicum)
title_sort	alginate-based edible coating in combination with nanoencapsulated eugenol and its preservative effect on the shelf life of tomato (solanum lycopersicum)
description	Deficiencies in post-harvest technology and the attack of phytopathogens cause a very short shelf life of fruits and vegetables, such as tomatoes. In addition to the economic damage, it can have negative effects on health and the environment. The objective of this work was to apply an active sodium alginate coating in combination with eugenol-loaded polymeric nanocapsules (AL-NP-EUG) to improve the shelf life of tomato. Using the nanoprecipitation technique, NP were obtained with a mean size of 171 nm, a polydispersity index of 0.113 and a zeta potential of –2.47 mV. Using the technique of HS-SPME coupled to GC-FID, a percentage of encapsulation efficiency of 31.85% was determined for the EUG-loaded NP. The shelf life study showed that tomatoes treated with AL-NP-EUG held firm longer than those without the coating. In addition, for the pathogenicity test, it was shown that tomatoes with AL-NP-EUG did not show signs of damage caused by the phytopathogen Colletotrichum gloesporoides. It was concluded that the formulation of EUG nanoencapsulated and incorporated into the edible coating has high potential for its application as a natural nanopreservative of fruit and vegetable products such as tomato.
publisher	Universidad de Sonora
publishDate	2021
url	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1477
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Alginate-based edible coating in combination with nanoencapsulated eugenol and its preservative effect on the shelf life of tomato (Solanum lycopersicum)

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