Fungistatic Films Containing Cinnamon Essential Oil: New Coatings to Preserve the Nutraceutical Content of Avocado Fruit against Fusariosis

Abstract

Avocadoes are a rich source of nutrients and nutraceuticals that preserve human health. Nevertheless, this fruit is susceptible to phytopathogen infection during the postharvest period causing severe economic losses. Herein, we report on the in situ antifungal assessment of biodegradable films impregnated with the essential oil of Cinnamomum verum (CvEO) as natural fungistatic coatings to extend postharvest quality of Hass avocadoes (Persea americana cv. Hass). These coatings were evaluated on fruits previously infected with a native strain of Fusarium verticillioides. The cytotoxic assessment of CvEO on F. verticillioides revealed a minimum inhibitory concentration of 0.3±0.0 g L−1 whereas its chemical profiling showed (E)‐cinnamaldehyde (45.9 %) 1,3,8‐p‐menthatriene (7.9 %) and linalool (6.8 %) as the major bioactive compounds. Four coatings (FC1–FC4) were made using chitosan (1 %) and a diverse quantity of CvEO (0.4–1.3 % w/v). The physicochemical properties demonstrated that the films FC3 and FC4 have the optimal characteristics of a food coating. Avocadoes preserved with the films FC3 and FC4 substantially kept (p<0.01) fruit firmness and the nutraceutical content of infected avocados at least for 21 d. The results of the present investigation suggest that our hybrid materials can conserve basic nutritional parameters such as fiber, protein, reducing sugars, as well as the content of unsaturated fatty acids which are the main nutraceuticals of this fruit.

Development of Active Antibacterial CEO/CS@PLA Nonwovens and the Application on Food Preservation

“…For CS@PLA MB, the characteristic peaks of CS appear at 1642 cm –1 belonging to C–O (amido bond I) and 1538 cm –1 belonging to N–H (amido bond II) . In the spectra of CEO/CS@PLA MB with different CEO contents, the peaks at 2926 and 2853 cm –1 reflect the stretching vibration of the C–H and –CH 2 in CEO. , The peaks at 1677 and 1625 cm –1 correspond to the stretching vibration of CO and C–C of CIN in CEO, respectively. Moreover, the obvious peaks at 754 and 691 cm –1 are attributed to the stretching vibration of benzene ring and C–H in olefin of CEO. , With the increasing of the CEO content, the characteristic peaks belonging to CEO strengthen.…”

“Delaying Rot Emergence in Persian Lime (Citrus×latifolia) Through Antifungal Hybrid Films Containing Litsea glaucescens Essential Oil”

“…[5] Based on the latter points, recent efforts have focused on applying fungistatic films made with chitosan and essential oils as biodegradable/edible coatings for controlling pathogens linked to fruit decay during the postharvest period. [10][11][12][13][14] Previous studies sustain that hybrid films containing chitosan impregnated with essential oils, efficiently regulate the standard growth of Fusarium verticillioides, F. solani, and Clonostachys rosea in avocado fruit. In addition, the in situ growth of Rhizopus stolonifer and Fusarium oxysporum in peaches and cherry tomatoes was effectively delayed.…”

“…Interestingly, the malleability of these composites was kept as that of other hybrid films used for the control of phytopathogenic fungi in avocado, tomato, and peach. [10][11][12][13][14] Previous works reported the use of four concentrations of bioactive essential oil in films to prevent the in situ growth of Fusarium verticillioides, F. solani, F. oxysporum, Clonostachys rosea, and Rhizopus stolonifer. The same investigations revealed that concentrations below 0.5 % w/v are ineffective for control- ling these phytopathogens.…”

“…In addition, the in situ growth of Rhizopus stolonifer and Fusarium oxysporum in peaches and cherry tomatoes was effectively delayed. [10][11][12][13][14] In the latter cases, hybrid films significantly increased shelf life and preserved the content of basic nutrients and valuable nutraceuticals in comparison with healthy and diseased fruits. [10][11][12][13][14] These investigations demonstrate that chitosan films impregnated with bioactive essential oils are viable alternatives for controlling postharvest diseases in fruits.…”

“…[10][11][12][13][14] In the latter cases, hybrid films significantly increased shelf life and preserved the content of basic nutrients and valuable nutraceuticals in comparison with healthy and diseased fruits. [10][11][12][13][14] These investigations demonstrate that chitosan films impregnated with bioactive essential oils are viable alternatives for controlling postharvest diseases in fruits. Then, continuous exploration of chitosan films enriched with diverse essential oils may be useful to avoid fungal proliferation and improve the shelf life of perishable fruits.…”