Qualidade pós-colheita de tomates 'Débora' com utilização de diferentes coberturas comestíveis e temperaturas de armazenamento

Chiumarelli, Marcela; Ferreira, Marcos D.

doi:10.1590/s0102-05362006000300023

Cited by 21 publications

(12 citation statements)

References 6 publications

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“…Mountain Pride coated with corn‐zein film and stored at 21C. Chiumarelli and Ferreira (2004) also reported lower weight loss on tomato fruit cv. Debora stored at 20C when they used different waxes as coverage.…”

Section: Resultsmentioning

confidence: 93%

Effect of Wax Application on the Quality, Lycopene Content and Chilling Injury of Tomato Fruit

Mejía‐Torres¹,

Vega‐García²,

Valverde‐Juárez³

et al. 2009

Journal of Food Quality

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Waxed and nonwaxed mature green tomato fruits were stored at 12C (nonchilled) or 5C (chilled) for 5, 10, 15 and 20 days before being transferred to 22C for 3, 6, 9 and 12 days, were evaluated for weight loss, chemical composition, skin color, chilling injury (CI) index and pigment content. Waxed fruits showed a delay in weight loss, color development and ripening. The sensitivity of tomato fruit to CI was reduced in waxed fruits, which showed a delay in the appearance of symptoms. A delay in chlorophyll degradation and lycopene synthesis was observed as a result of the use of wax and low temperature. Waxing of tomato fruits allowed their storage at temperatures below critical reducing CI sensitivity and maintaining quality giving more time for marketing. PRACTICAL APPLICATIONS Nowadays, local tomato producers use wax on fruits as an everyday practice to carry postharvest fungicides and to improve brightness. They store tomato fruits at nonchilling temperature (12C) because lower temperatures would cause chilling injury and irregular ripening. In this way, it is interesting that waxing tomato fruits allow reducing their storage temperature, protecting them from chilling injury and maintaining their quality and correct color change and ripening; thereby producers and sellers have more days to position their fruits with no extra cost.

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Section: Resultsmentioning

confidence: 93%

Effect of Wax Application on the Quality, Lycopene Content and Chilling Injury of Tomato Fruit

Mejía‐Torres¹,

Vega‐García²,

Valverde‐Juárez³

et al. 2009

Journal of Food Quality

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“…1 However, oral delivery of nanosized ingredients included in foods for regular consumption still brings several doubts owing to toxicity issues. [7][8][9][10] Rosmarinic acid is a natural polyphenol carboxylic acid, an ester of caffeic acid and 3,4-dihydroxyphenyllactic acid. 2 Since then, a wide variety of SLN have been developed, and it has been determined that in their formulation, lipid, emulsier and water are needed as essential components.…”

Section: Introductionmentioning

confidence: 99%

Characterization of solid lipid nanoparticles produced with carnauba wax for rosmarinic acid oral delivery

et al. 2015

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In the last decade, research studies have increased on the development of delivery systems for polyphenols, for protection, improvement of stability and increase of their bioavailability. Rosmarinic acid is a polyphenol with described bioactivities, such as antioxidant, anti-mutagenic, anti-bacterial and anti-viral capabilities. Thus, the aim of this research work was to produce stable solid lipid nanoparticles (SLN) using carnauba wax as lipidic matrix, for delivery of rosmarinic acid, to be further incorporated into food matrices.Hence, different concentrations of wax (0.5, 1 and 1.5%, w/v) and percentages of surfactant (1, 2 and 3%, v/v) were tested. Physical properties, surface morphology and association efficiencies were studied at time of production and after 28 day at refrigerated storage. Thermal properties and the nature of the chemical interactions between the lipids waxes and rosmarinic acid were also evaluated. The particles showed range size between 35-927 nm and zeta potentials of ca. À38 to 40, showing high stability, with no risk of aggregation due to electric repulsion of SLN. High association efficiencies % (ca. 99%) were obtained. FTIR analyses proved the association of rosmarinic acid and lipidic matrix. The low lipid and high surfactant concentrations leads to small SLN. The surfactant, polysorbate 80 decreases the interfacial tension in the SLN surfaces, preventing aggregation, leading to the development of small particles. These properties were maintained throughout the 28 day of refrigerated storage, and no rosmarinic acid was released by the particles during refrigeration, indicating good compatibility between rosmarinic acid and the waxy core of SLN. The optimum range values to obtain the desirable features for incorporation in a functional food suggest formulations containing 1.0 and 1.5% (w/v) of lipid and 2% (v/v) of surfactant.

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“…Witepsol is a synthetic wax usually not only used in the pharmaceutical industry as excipient but also approved for human consumption; Carnauba wax (also named Brazilian wax) is naturally extracted from the leaves of a particular palm tree known as Copernicia cerifera, a plant native to the northeast of Brazil. [9][10][11][12] The encapsulation of such polyphenols has afforded, in vitro, protection against the digestive harsh conditions and has improved bioavailability. 8 Oral administration of SLN is the most attractive route due to its unquestionable commercial potential, but it continues to be a major challenge.…”

mentioning

confidence: 99%

Safety profile of solid lipid nanoparticles loaded with rosmarinic acid for oral use: in vitro and animal approaches

Madureira

Nunes

Fernandes

et al. 2016

IJN

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Rosmarinic acid (RA) possesses several protective bioactivities that have attracted increasing interest by nutraceutical/pharmaceutical industries. Considering the reduced bioavailability after oral use, effective (and safe) delivery systems are crucial to protect RA from gastrointestinal degradation. This study aims to characterize the safety profile of solid lipid nanoparticles produced with Witepsol and Carnauba waxes and loaded with RA, using in vitro and in vivo approaches, focused on genotoxicity and cytotoxicity assays, redox status markers, hematological and biochemical profile, liver and kidney function, gut bacterial microbiota, and fecal fatty acids composition. Free RA and sage extract, empty nanoparticles, or nanoparticles loaded with RA or sage extract (0.15 and 1.5 mg/mL) were evaluated for cell (lymphocytes) viability, necrosis and apoptosis, and antioxidant/prooxidant effects upon DNA. Wistar rats were orally treated for 14 days with vehicle (control) and with Witepsol or Carnauba nanoparticles loaded with RA at 1 and 10 mg/kg body weight/d. Blood, urine, feces, and several tissues were collected for analysis. Free and loaded RA, at 0.15 mg/mL, presented a safe profile, while genotoxic potential was found for the higher dose (1.5 mg/mL), mainly by necrosis. Our data suggest that both types of nanoparticles are safe when loaded with moderate concentrations of RA, without in vitro genotoxicity and cytotoxicity and with an in vivo safety profile in rats orally treated, thus opening new avenues for use in nutraceutical applications.

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Qualidade pós-colheita de tomates 'Débora' com utilização de diferentes coberturas comestíveis e temperaturas de armazenamento

Cited by 21 publications

References 6 publications

Effect of Wax Application on the Quality, Lycopene Content and Chilling Injury of Tomato Fruit

Effect of Wax Application on the Quality, Lycopene Content and Chilling Injury of Tomato Fruit

Characterization of solid lipid nanoparticles produced with carnauba wax for rosmarinic acid oral delivery

Safety profile of solid lipid nanoparticles loaded with rosmarinic acid for oral use: in vitro and animal approaches

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