Effect of Nano-Edible Coating Based on Beeswax Solid Lipid Nanoparticles on Strawberry’s Preservation

Abstract

Edible nano-coatings were applied in strawberry with the end goal of preserving quality by 21 days of storage at 4 °C. The beeswax solid lipid nanoparticles (BSLN) were prepared by high-energy homogenization, BSLN had a monomodal dispersion with average particle sizes of 214–227 nm and zeta potential of −30 mV. Four coatings were tested: 0, 10, 20, and 30 g/L of BSLN dispersion, all these edible coatings contained xanthan gum (XG) (3 g/L) and propylene glycol (5 g/L) and contrasted with strawberries without any treatment. The best behavior was achieved with 10 g/L of BSLN showing the lowest weight loss (6.1%), a decay index of (31%), loss of firmness (34%), and ΔE = 11. It was established that a concentration of 30 g/L of BSLN caused physiological damage. Based on the findings found, it can be said that nano-coatings with 10 g/L of BSLN-XG are an excellent alternative in the conservation and to increase of shelf life of strawberry stored in refrigeration. In the present case, it was 10 g/L of BSL. Highlighting the importance to evaluate the best concentration in relation to the fruit characteristics.

Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay

“…Particularly, hydrophobic compounds such as carnauba wax, lipid-based formulations, and more hydrophilic biopolymers such as chitosan, starch and cellulose salt derivatives, or their combinations (composites), have been extensively evaluated as protective edible films and coatings ( Formiga et al, 2019 , Zambrano-Zaragoza et al, 2020 , Arroyo et al, 2020 , Pestana et al, 2021 ). Among the composite edible coatings, for example, chitosan and carnauba wax composite coating with oregano essential oil, was effective in reducing water loss and microorganism decay on cucumbers ( Gutiérrez-Pacheco et al, 2020 ).…”

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

“…Consequently, lipids are used as additives that provide a more hydrophobic nature of the obtained materials, introducing increased water barrier properties. Another category in lipid-like packaging, essential oils provide strong antimicrobial activity against pathogenic and spoilage microflora [ 240 ]. The group of fats, oils, waxes, and essential oils is relatively diverse in terms of structure, and thus functions that they play in edible packaging used in food production.…”

Prospect of nanotechnology in food and edible packaging: A review

“…Development of functional food Nano cuticles slim shake vanilla, fortified fruit Juice (Nile et al, 2020) [29] 5 Zinc oxide Food preservations Edible coating Antimicrobial agent Improve strawberry, banana etc. fruits properties (Zhao et al, 2008) [45] 6 Nano Gold Detector Pathogen, glucose detector (Zhao et al, 2008) [45] 7 Carbon Nano Tube Food packaging Wine, honey (Nile et al, 2020) [29] [29] 5…”