Coatings based on sodium alginate extracted from Sargassum fluitans and silver nanoparticles to prolong the shelf life of papaya (Carica papaya L.)
Papaya is a climacteric fruit that has a short shelf life. An alternative to extend the shelf life of this fruit is the use of coatings. Therefore, the objective of this study was to evaluate the effect of the coating based on alginate extracted from Sargassum fluitans added with silver nanoparticle...
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Universidad de Sonora
2022
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biotecnia-article-17392022-10-28T15:06:34Z Coatings based on sodium alginate extracted from Sargassum fluitans and silver nanoparticles to prolong the shelf life of papaya (Carica papaya L.) Recubrimientos a base de alginato de sodio extraído de Sargassum fluitans y nanopartículas de plata para prolongar la vida de anaquel de papaya (Carica papaya L.) Martínez, Esther Abud Archila, Miguel Freile Pelegrín, Yolanda Luján Hidalgo, María Celina Gutiérrez Miceli, Federico Antonia Ovando Chacón, Sandy Luz Recubrimiento alginato de sodio Sargassum fluitans nanopartículas de plata papaya Maradol coating sodium alginate Sargassum fluitans silver nanoparticles papaya Maradol Papaya is a climacteric fruit that has a short shelf life. An alternative to extend the shelf life of this fruit is the use of coatings. Therefore, the objective of this study was to evaluate the effect of the coating based on alginate extracted from Sargassum fluitans added with silver nanoparticles on the shelf life of papaya (Carica papaya L. var. Maradol). Silver nanoparticles (NpAg) were obtained by green synthesis. Papaya fruits, in degree of maturity 3, were coated with three solutions: solution A (2.49 % alginate), solution B (2.49 % alginate and 1.1 mg NpAg/mL) and group control (water). The fruits coated and stored for 15 days at 25 °C and 75 % of relative humidity. The fruits coated with solution 1 and 2 maintained optimal values of firmness (6.9 and 6.6 MPa), total soluble solids (11.1 and 11.06 °Brix) and ascorbic acid content (22.31 and 23.02 mg AA/g pulp) during 6 days more than control. The coating of sodium alginate extracted from S. fluitans added or not with NpAg retarded the maturation of the papaya. This technology allowed to prolong the shelf life of papaya at 25 °C without refrigeration. La papaya es un fruto climatérico que tiene una vida en anaquel corta. Una opción para prolongar la vida útil de este fruto es el uso de recubrimientos. El objetivo del presente estudio fue evaluar el efecto del recubrimiento a base de alginato extraído de Sargassum fluitans adicionado con nanopartículas de plata (NpAg) sobre la vida en anaquel de papaya (Carica papaya L. var. Maradol). Las NpAg se obtuvieron mediante síntesis verde. Las papayas, en grado de madurez 3, fueron recubiertas con tres soluciones: solución 1 (2.49 % alginato), solución 2 (2.49 % alginato y 1.1 mg NpAg/mL) y el grupo control (agua). Los frutos se pincelearon y se almacenaron 15 días a 25 °C y 75 % de humedad relativa. Los frutos recubiertos con las soluciones 1 y 2 mantuvieron valores óptimos de firmeza (6.9 y 6.6 MPa), sólidos solubles totales (11.1 y 11.06 °Brix) y contenido de ácido ascórbico (22.31 y 23.02 mg AA/g pulpa) durante 6 días más que el control. Los recubrimientos de alginato de sodio extraído de S. fluitans adicionado o no con NpAg retardaron la maduración de la papaya. Esta tecnología permite prolongar la vida en anaquel de la papaya a 25 °C sin utilizar refrigeración. Universidad de Sonora 2022-10-17 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf https://biotecnia.unison.mx/index.php/biotecnia/article/view/1739 10.18633/biotecnia.v24i3.1739 Biotecnia; Vol. 24 No. 3 (2022): Septiembre-Diciembre; 159 - 168 Biotecnia; Vol. 24 Núm. 3 (2022): Septiembre-Diciembre; 159 - 168 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1739/721 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
spa |
| format |
Online |
| author |
Martínez, Esther Abud Archila, Miguel Freile Pelegrín, Yolanda Luján Hidalgo, María Celina Gutiérrez Miceli, Federico Antonia Ovando Chacón, Sandy Luz |
| spellingShingle |
Martínez, Esther Abud Archila, Miguel Freile Pelegrín, Yolanda Luján Hidalgo, María Celina Gutiérrez Miceli, Federico Antonia Ovando Chacón, Sandy Luz Coatings based on sodium alginate extracted from Sargassum fluitans and silver nanoparticles to prolong the shelf life of papaya (Carica papaya L.) |
| author_facet |
Martínez, Esther Abud Archila, Miguel Freile Pelegrín, Yolanda Luján Hidalgo, María Celina Gutiérrez Miceli, Federico Antonia Ovando Chacón, Sandy Luz |
| author_sort |
Martínez, Esther |
| title |
Coatings based on sodium alginate extracted from Sargassum fluitans and silver nanoparticles to prolong the shelf life of papaya (Carica papaya L.) |
| title_short |
Coatings based on sodium alginate extracted from Sargassum fluitans and silver nanoparticles to prolong the shelf life of papaya (Carica papaya L.) |
| title_full |
Coatings based on sodium alginate extracted from Sargassum fluitans and silver nanoparticles to prolong the shelf life of papaya (Carica papaya L.) |
| title_fullStr |
Coatings based on sodium alginate extracted from Sargassum fluitans and silver nanoparticles to prolong the shelf life of papaya (Carica papaya L.) |
| title_full_unstemmed |
Coatings based on sodium alginate extracted from Sargassum fluitans and silver nanoparticles to prolong the shelf life of papaya (Carica papaya L.) |
| title_sort |
coatings based on sodium alginate extracted from sargassum fluitans and silver nanoparticles to prolong the shelf life of papaya (carica papaya l.) |
| description |
Papaya is a climacteric fruit that has a short shelf life. An alternative to extend the shelf life of this fruit is the use of coatings. Therefore, the objective of this study was to evaluate the effect of the coating based on alginate extracted from Sargassum fluitans added with silver nanoparticles on the shelf life of papaya (Carica papaya L. var. Maradol). Silver nanoparticles (NpAg) were obtained by green synthesis. Papaya fruits, in degree of maturity 3, were coated with three solutions: solution A (2.49 % alginate), solution B (2.49 % alginate and 1.1 mg NpAg/mL) and group control (water). The fruits coated and stored for 15 days at 25 °C and 75 % of relative humidity. The fruits coated with solution 1 and 2 maintained optimal values of firmness (6.9 and 6.6 MPa), total soluble solids (11.1 and 11.06 °Brix) and ascorbic acid content (22.31 and 23.02 mg AA/g pulp) during 6 days more than control. The coating of sodium alginate extracted from S. fluitans added or not with NpAg retarded the maturation of the papaya. This technology allowed to prolong the shelf life of papaya at 25 °C without refrigeration. |
| publisher |
Universidad de Sonora |
| publishDate |
2022 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1739 |
| work_keys_str_mv |
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