Evaluation of edible chitosan, agar and thyme films to maintain the quality of ‘Hass’ avocado fruits during storage

In this work, edible films (PCs) based on chitosan (Q), agar (A) and thyme oil (T) were prepared in four different formulations (Q, A, QA and QAT), and their mechanical properties (tension and elongation at break) and water vapor permeability were evaluated. Infrared spectroscopy (FTIR), thermogravi...

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Autores principales:	Madera-Santana, Tomás J., Toledo-López, Víctor M., Martinez-Robison, Karla, Rejón-Moo, Víctor, Fortiz Hernández, Judith
Formato:	Online
Lenguaje:	spa
Publicado:	Universidad de Sonora 2022
Acceso en línea:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1728
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id	biotecnia-article-1728
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spelling	biotecnia-article-17282023-05-10T21:14:27Z Evaluation of edible chitosan, agar and thyme films to maintain the quality of ‘Hass’ avocado fruits during storage la Evaluación de películas comestibles de quitosano, agar y tomillo para mantener la calidad de frutos de aguacate ‘Hass’ durante su almacenamiento Madera-Santana, Tomás J. Toledo-López, Víctor M. Martinez-Robison, Karla Rejón-Moo, Víctor Fortiz Hernández, Judith Edible coatings, chitosan, thyme, films, shelf-life Recubrimientos comestibles, quitosano, tomillo, películas, vida de anaquel In this work, edible films (PCs) based on chitosan (Q), agar (A) and thyme oil (T) were prepared in four different formulations (Q, A, QA and QAT), and their mechanical properties (tension and elongation at break) and water vapor permeability were evaluated. Infrared spectroscopy (FTIR), thermogravimetric analysis (TGA) and scanning electron microscopy (SEM) were also performed. The QA and QAT PCs stood out for their tensile strength, transparency, water vapor transmission rate and permeance, as well as the highest antioxidant activity. The effect of the application of the edible coatings (RCs) of QA and QAT on the quality of 'Hass' avocado fruit was evaluated during 13 days of storage at 25 °C. The following variables were evaluated periodically: weight loss, respiration rate, ethylene production, visual appearance, and rotting. The application of RCs to the fruit reduced their weight loss and extended their shelf life. The RCs gave the fruit a barrier to water vapor, reducing weight loss by 40 with respect to the control. In addition, the incidence of fruit rots was reduced. En este trabajo se elaboraron películas comestibles (PCs) a base de quitosano (Q), agar (A) y tomillo (T), en cuatro diferentes formulaciones (Q, A, QA y QAT). A las PCs se les evaluaron propiedades mecánicas (tensión y elongación a la ruptura), propiedades estructurales (espectroscopía de infrarrojo por FTIR), propiedades térmicas (análisis termogravimétrico), propiedades de transporte (permeabilidad al vapor de agua) y análisis morfológico (microscopía electrónica de barrido). Las PCs de QA y QAT destacaron por su resistencia a la tensión, transparencia, velocidad de transmisión al vapor de agua y permeancia, así como la mayor capacidad antioxidante. Se evaluó el efecto de la aplicación de los recubrimientos comestibles (RCs) de QA y QAT en la calidad de frutos de aguacate “Hass” durante 13 días de almacenamiento a 25 °C. Se evaluaron periódicamente en los frutos las variables de pérdida de peso, tasa de respiración, producción de etileno, apariencia visual y pudriciones. La aplicación de los RCs al fruto redujo su pérdida de peso y extendió su vida de anaquel. Los RCs les confirieron a los frutos una barrera al vapor de agua, reduciendo la pérdida de peso en 40%. Así mismo, se disminuyó la incidencia de pudriciones de los frutos. Universidad de Sonora 2022-12-08 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/1728 10.18633/biotecnia.v25i1.1728 Biotecnia; Vol. 25 No. 1 (2023): January - April; 116 - 125 Biotecnia; Vol. 25 Núm. 1 (2023): Enero - Abril; 116 - 125 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1728/738 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1728/834 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-sa/4.0
institution	Biotecnia
collection	OJS
language	spa
format	Online
author	Madera-Santana, Tomás J. Toledo-López, Víctor M. Martinez-Robison, Karla Rejón-Moo, Víctor Fortiz Hernández, Judith
spellingShingle	Madera-Santana, Tomás J. Toledo-López, Víctor M. Martinez-Robison, Karla Rejón-Moo, Víctor Fortiz Hernández, Judith Evaluation of edible chitosan, agar and thyme films to maintain the quality of ‘Hass’ avocado fruits during storage
author_facet	Madera-Santana, Tomás J. Toledo-López, Víctor M. Martinez-Robison, Karla Rejón-Moo, Víctor Fortiz Hernández, Judith
author_sort	Madera-Santana, Tomás J.
title	Evaluation of edible chitosan, agar and thyme films to maintain the quality of ‘Hass’ avocado fruits during storage
title_short	Evaluation of edible chitosan, agar and thyme films to maintain the quality of ‘Hass’ avocado fruits during storage
title_full	Evaluation of edible chitosan, agar and thyme films to maintain the quality of ‘Hass’ avocado fruits during storage
title_fullStr	Evaluation of edible chitosan, agar and thyme films to maintain the quality of ‘Hass’ avocado fruits during storage
title_full_unstemmed	Evaluation of edible chitosan, agar and thyme films to maintain the quality of ‘Hass’ avocado fruits during storage
title_sort	evaluation of edible chitosan, agar and thyme films to maintain the quality of ‘hass’ avocado fruits during storage
description	In this work, edible films (PCs) based on chitosan (Q), agar (A) and thyme oil (T) were prepared in four different formulations (Q, A, QA and QAT), and their mechanical properties (tension and elongation at break) and water vapor permeability were evaluated. Infrared spectroscopy (FTIR), thermogravimetric analysis (TGA) and scanning electron microscopy (SEM) were also performed. The QA and QAT PCs stood out for their tensile strength, transparency, water vapor transmission rate and permeance, as well as the highest antioxidant activity. The effect of the application of the edible coatings (RCs) of QA and QAT on the quality of 'Hass' avocado fruit was evaluated during 13 days of storage at 25 °C. The following variables were evaluated periodically: weight loss, respiration rate, ethylene production, visual appearance, and rotting. The application of RCs to the fruit reduced their weight loss and extended their shelf life. The RCs gave the fruit a barrier to water vapor, reducing weight loss by 40 with respect to the control. In addition, the incidence of fruit rots was reduced.
publisher	Universidad de Sonora
publishDate	2022
url	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1728
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Evaluation of edible chitosan, agar and thyme films to maintain the quality of ‘Hass’ avocado fruits during storage

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