Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

Abstract

This work evaluated the effect of carnauba and mineral oil coatings on the bioactive compounds and antioxidant capacity of tomato fruits (cv. "Grandela"). Carnauba and mineral oil coatings were applied on fresh tomatoes at two maturity stages (breaker and pink) over 28 day of storage at 10°C was evaluated. Bioactive compound and antioxidant activity assays included total phenols, total flavonoids, ascorbic acid (ASA), lycopene, DPPH radical scavenging activity (%RSA), trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity assay (ORAC). The total phenolic, flavonoid and lycopene contents were significantly lower for coated fruit than control fruits. However, ascorbic acid content was highest in fruits treated with carnauba, followed by mineral oil coating and control fruits. The ORAC values were highest in breaker tomatoes coated with carnauba wax, followed by mineral oil-coated fruits and controls. No significant differences in ORAC values were observed in pink tomatoes. % RSA and TEAC values were higher for controls than for coated fruit. Edible coatings preserve the overall quality of tomatoes during storage without affecting the nutritional quality of fruit. We found that the physiological response to the coatings is in function of the maturity stage of tomatoes. The information obtained in this study support to use of edible coating as a safe and good alternative to preserve tomato quality, and that the changes of bioactive compounds and antioxidant activity of tomato fruits, was not negatively affected. This approach can be used by producers to preserve tomato quality.

Effects of bio‐based coatings on the ripening and quality attributes of tomato (Solanum lycopersicum) fruits

“…Thus tomato fruits coated with either pectin and chitosan, and either Aloe vera , thymol and eugenol in combination with modified atmosphere, led to an increase in lycopene content as compared to controls. Conversely, tomato fruits coated with either carnauba or mineral oil had a lower lycopene level than controls …”

“…Conversely, tomato fruits coated with either carnauba or mineral oil had a lower lycopene level than controls. 64 In the majority of existing studies, the extension of fruit storage life as a result of treatment was accompanied by a reduction of water loss compared to controls. 37,43,49,65,66 In some cases coatings markedly delayed color development while inducing the greatest weight loss and adversely affecting the fruit quality by alcohol fermentation.…”

Edible polymer films and coatings: background and current state (a review)

“…Гуава [138] Трагакантовая камедь + алое вера + лимонная кислота Грибы [139] Казеинат кальция + пчелиный воск + олеиновая кислота Сушенный ананас [121] Казеинат кальция + изолят белка молочной сыворотки Клубника [140] Изолят соевого белка Яблоки [141] Желатин + сорбат калия + глицерин Хурма [106] Желатин + карбоксилметилцеллюлоза Гуава [142] Белок рисовых отрубей + экстракт семян грейпфрута Клубника [143] Воск + кокосовое масло/ горчичное масло/ кунжут масло/ касторовое масло Лимон [144] Карнаубский воск + минеральное масло Томат [145] Эмульсия пчелиного воска Cладкий перец, манго и авокадо [146] Многослойный нанополиэлектролит Манго [147] Полимер на основе сахарозы Мандарин [148] Бобовые и орехи Карбоксилметилцеллюлоза;…”

Effect of chitosan coating enriched with pequi (Caryocar brasilienseCamb.) peel extract on quality and safety of tomatoes (Lycopersicon esculentumMill.) during storage

“…Tomato fruit ( Lycopersicon esculentum ) is considered one of the most widely consumed oleraceous throughout the world, whose popularity may be attributed to its easy household processing and to a growing public awareness about the benefits of in natura consumption of tomatoes (Burton‐Freeman & Reimers, ; Dávila‐Aviña et al, ). Tomatoes are defined as highly perishable climateric fruits, with a relatively short postharvest life (Zapata et al, ).…”