Abstract:Infections in fruits caused by fungi reduce the quantity and quality of food for human consumption, in addition to causing economic losses. In this sense, this study aimed to address the effects of eugenol nanocapsules (NCs) based on chitosan and carboxymethylcellulose in protecting nectarines against Monilinia fructicola, a brown rot agent, a worldwide important disease. NCs were prepared by layer-by-layer (LbL) self-assembly starting from an anionic template and deposition with up to two polymeric layers. Th… Show more
“…Several studies have been conducted to investigate the effect of different coating formulations to preserve the quality of the nectarines during storage. For example, coatings made of zein and containing nisin [31], coatings made of carboxy-methyl cellulose and Arabic gum [32,33], eugenol-based nanocapsule coatings based on chitosan and carboxymethyl cellulose [34], multilayer coatings of chitosan and carboxymethyl cellulose, alone and in combination with marigold, moringa, and eucalyptus extracts [35,36], and coatings prepared using sodium chloride and salicylic acid [37] were successfully developed.…”
The effect of bacterial cellulose nanocrystal–fish gelatin/cinnamon essential oil (BCNCs–FGelA/CEO) nanocoatings containing different concentrations of essential oil (1.2, 1.8, and 2.4 mL/L) on reducing the ripening and aging processes of ‘Red Gold’ nectarine fruit during cold storage (60 days, 4 °C) was studied. As a general trend, the application of the coating delayed the ripening process, and increasing the concentration of essential oil was effective in improving the coating efficacy. After 60 days, the lowest values of weight loss (6.93%), peroxidase and polyphenol oxidase activity (11.49 and 0.48 abs min−1 g−1, respectively), soluble solid content (14.56%), and pH (4.17) were detected for samples covered with the BCNCs–FGelA coatings containing the highest tested CEO concentration, whereas the maximum values of the same parameters (20.68%, 18.74 and 0.76 abs min−1 g−1, 17.93%, and 4.39, respectively) were found in the uncoated samples. In addition, increasing the concentration of the essential oil resulted in a better preservation of the firmness, ascorbic acid, and total acidity of the samples. Finally, the respiration rate and ethylene production of coated samples were lower than those detected in uncoated samples, though some differences arose depending on the amount of CEO loaded in the coatings. This study showed the capability of BCNCs–FGelA/CEO coatings to increase the cold storage period and preserve the quality of ‘Red Gold’ nectarine fruit, thereby reducing losses and increasing economic efficiency in the fruit industry.
“…Several studies have been conducted to investigate the effect of different coating formulations to preserve the quality of the nectarines during storage. For example, coatings made of zein and containing nisin [31], coatings made of carboxy-methyl cellulose and Arabic gum [32,33], eugenol-based nanocapsule coatings based on chitosan and carboxymethyl cellulose [34], multilayer coatings of chitosan and carboxymethyl cellulose, alone and in combination with marigold, moringa, and eucalyptus extracts [35,36], and coatings prepared using sodium chloride and salicylic acid [37] were successfully developed.…”
The effect of bacterial cellulose nanocrystal–fish gelatin/cinnamon essential oil (BCNCs–FGelA/CEO) nanocoatings containing different concentrations of essential oil (1.2, 1.8, and 2.4 mL/L) on reducing the ripening and aging processes of ‘Red Gold’ nectarine fruit during cold storage (60 days, 4 °C) was studied. As a general trend, the application of the coating delayed the ripening process, and increasing the concentration of essential oil was effective in improving the coating efficacy. After 60 days, the lowest values of weight loss (6.93%), peroxidase and polyphenol oxidase activity (11.49 and 0.48 abs min−1 g−1, respectively), soluble solid content (14.56%), and pH (4.17) were detected for samples covered with the BCNCs–FGelA coatings containing the highest tested CEO concentration, whereas the maximum values of the same parameters (20.68%, 18.74 and 0.76 abs min−1 g−1, 17.93%, and 4.39, respectively) were found in the uncoated samples. In addition, increasing the concentration of the essential oil resulted in a better preservation of the firmness, ascorbic acid, and total acidity of the samples. Finally, the respiration rate and ethylene production of coated samples were lower than those detected in uncoated samples, though some differences arose depending on the amount of CEO loaded in the coatings. This study showed the capability of BCNCs–FGelA/CEO coatings to increase the cold storage period and preserve the quality of ‘Red Gold’ nectarine fruit, thereby reducing losses and increasing economic efficiency in the fruit industry.
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