Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

Abstract

The improvement of the postharvest quality of tomato fruits was evaluated using an edible coating functionalized with an Flourensia cernua extract evaluating the antifungal, structural, barrier, and optical properties. The formulation and evaluation of an edible coating and its application on tomato was evaluated using a response surface methodology to determine the ideal concentrations of candelilla wax, whey protein, and glycerol. Edible films showed good barrier properties, with water vapor permeability varying from 0.435–0.404 g mm/m2 day kPa. The addition o F. cernua extract showed significant improvement in the transparency of films. The edible coating applied to tomato reduced weight and firmness loss. The sensory evaluation proved that the product obtained is acceptable for consumers. The edible coating added with F. cernua extract was the most effective in inhibiting the growth of pathogenic fungi and the visual appearance at the end of storage confirmed the beneficial effect of the edible coating.

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

“…The microbial growth results indicated that the protein hydrolysate-based edible coatings showed significant bioactivity as they inhibited the proliferation of molds and yeasts. Ruiz-Martinez et al [ 75 ] reported the enhancement of the postharvest quality of tomatoes by an edible coating functionalized with a Flourensia cernua extract. Sortino et al [ 76 ] evaluated the effectiveness of an edible coating based on Aloe arborescens and a combined treatment of 1-methylcycyclopropene and edible coating to improve the quality and prolong the shelf life of the “Settembrina” peach.…”

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

“…The application of oils and fats, waxes in coatings, and edible packaging material, to improve the parameters of obtained materials (e.g., reduce water vapor permeability), is an area of interest for numerous studies [ 233 , 234 , 235 , 236 ]. Waxes, characterized by high-molecular masses, are both of plant and animal origin.…”

Estado actual de métodos alternativos, de control de hongos y su efecto en la calidad postcosecha de frutos de jitomate (Solanum lycopersicum)

“…Por otro lado, se ha reportado que extractos de las hojas de Flourensia cernua, incorporados a un recubrimiento con base en proteína de suero, glicerol y cera de candelilla forman una barrera protectora, reduciendo la pérdida de peso y firmeza. Además, se observó una mayor vida de anaquel y mejor aspecto visual al final del almacenamiento respecto al control (Ruiz-Martínez et al, 2020). Resultados similares reportaron (Azman, Rostam, Ibrahim & Lob, 2020) quienes observaron pérdida de peso y firmeza en los frutos de jitomate al día 8.…”