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a b s t r a c tIn this study the effect of addition of ellagic acid (at three different concentrations) into candelilla wax matrix on shelf life and quality of whole avocados was studied. Control treatments were avocados coated with candelilla wax without ellagic acid and avocados without coating. The fruits were chosen for their maturity, size, free from infection and physical defects. All those samples were inoculated with a concentrated suspension of spores of Colletotrichum gloeosporioides, the main phytopathogenic fungus for avocados. Experiments were carried out completely divided into randomized groups. Changes in appearance, solids content, pH, a w , lightness (L * value) and weight loss were monitored during 6 weeks every 8 days. A sensory evaluation of avocados coated with the best edible film was also performed. Edibel films were able to reduce significantly the damage caused by C. gloeosporioides, reducing also significantly the change in appearance and weight loss in the fruits. Use of ellagic acid as part of the edible film has an important effect to improve the quality and shelf life of avocado. With this work we found that using this new protection system the negative effects of C. gloeosporioides can be successfully reduced.

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Fruit waste and by-products are economical materials for the development of biodegradable and active packaging. The aims of this study were to develop, characterize and evaluate biodegradable coatings and films by using mango peel and antioxidant extracts of seed kernel. The proximate composition of peel was also determined. Structural, barrier, optical and antioxidant properties were analyzed in the films. Gas transfer rates and the ethylene production in peach were evaluated. Edible films formulated with mango peel showed good barrier properties, with the water vapor permeability varying from 0.88 × 10 −10-1.00 × 10 −10 g m −1 s −1 Pa −1. The addition of antioxidant extract does not show a significant effect (p > 0.05) on optical properties. Furthermore, antioxidant activity and polyphenol content increased by 18% and 60% respectively. Peach coated with a solution of mango peel (1.09%), antioxidant extract of mango seed kernel (0.078 g L −1) and glycerol (0.33%) showed 64% and 29% less ethylene and CO 2 production, respectively, and 39% less O 2 consumption when compared with peaches without coating. The reduction in gas transfer ensures the greater extension of the shelf life of fruit treated. By-products of mango may thus be suitable for the production of low-cost biodegradable and active packaging.

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Stability of the total phenolic content, ascorbic acid, total carotenoids and antioxidant activity in eight fruit beverages was analyzed. The influence of storage temperature (4, 8 and 11 °C) during the product shelf-life (20 days) was evaluated. Pomegranate Juice presented the highest values for antioxidant activity by DPPH• assay (552.93 ± 6.00 GAE μg mL−1), total carotenoids (3.18 ± 0.11 βCE μg mL−1), and total phenolic content (3967.07 ± 2.47 GAE μg mL−1); while Splash Blend recorded the highest levels of ascorbic acid (607.39 ± 2.13 AAE μg mL−1). The antioxidant capacity was stable at 4 and 8 °C for the first 8 days of storage; while carotenoids and ascorbic acid were slightly degraded through the storage time, possibly due to oxidation and/or reactions with other compounds. The results suggest that the observed variation during testing could be related to storage conditions of the final product.

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