Influence of edible multilayer coatings with Opuntia stenopetala polysaccharides and Flourensia microphylla extract on the shelf-life of cherry tomato (Solanum lycopersicum L.)

Carrillo-Lomelí, Dennise Anahí; Cerqueira, Miguel A.; Moo-Huchin, Víctor; Bourbon, Ana I.; Souza, Victor G.L.; Lestido-Cardama, Antía; Pastrana, Lorenzo M.; Ochoa-Fuentes, Yisa M.; Hernández-Castillo, F. Daniel; Villarreal-Quintanilla, José Ángel; Jasso de Rodríguez, Diana

doi:10.1016/j.scienta.2024.113224

Scientia Horticulturae

2024

DOI: 10.1016/j.scienta.2024.113224

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Influence of edible multilayer coatings with Opuntia stenopetala polysaccharides and Flourensia microphylla extract on the shelf-life of cherry tomato (Solanum lycopersicum L.)

Dennise Anahí Carrillo-Lomelí,

Miguel A. Cerqueira,

Víctor Moo-Huchin

et al.

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Cited by 3 publications

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Use of edible coatings as a new sustainable alternative to extend the shelf life of strawberries (Fragaria ananassa): A review

César de Albuquerque Sousa,

de Lima Costa,

Gandra

et al. 2024

Journal of Stored Products Research

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Use of edible coatings as a new sustainable alternative to extend the shelf life of strawberries (Fragaria ananassa): A review

César de Albuquerque Sousa,

de Lima Costa,

Gandra

et al. 2024

Journal of Stored Products Research

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Development and Application of Mucilage and Bioactive Compounds from Cactaceae to Formulate Novel and Sustainable Edible Films and Coatings to Preserve Fruits and Vegetables—A Review

de Medeiros,

de Oliveira,

Queiroga

et al. 2024

Foods

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The accelerated ripening and senescence of fruits and vegetables is characterized by various biochemical changes that hinder the maintenance of their postharvest quality. In this context, developing edible films and coatings formulated with natural and biodegradable materials emerges as a sustainable strategy for preserving the quality parameters of these products in replacement of conventional petroleum-based packaging. Recently, plant-based polymers, including mucilage from different cactus species and/or their bioactive compounds, have been investigated to develop edible films and coatings. As the available literature indicates, the Opuntia genus stands out as the most used for mucilage extraction, with the cladode being the most exploited part of the plant. Conventional extraction methods are widely employed to obtain mucilages, which are applied to fruits and vegetables after being combined with plasticizing and cross-linking agents. In general, these films and coatings have proven effective in prolonging the shelf life and maintaining the nutritional, physical, and sensory quality of fruits and vegetables. Given their preservation potential, combining cactus mucilages with bioactive compounds, probiotics, and prebiotics represents an emerging trend in developing functional films and coatings. However, some limitations have been identified, such as the underutilization of different species and parts of the plant, the lack of standardization in extraction methods, and the absence of studies on the effects of the physicochemical properties of mucilages in the formulation and characteristics of films and coatings. Therefore, overcoming these limitations is essential for developing edible films and coatings with enhanced techno-functional properties and greater commercial viability.

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Composite Coatings with Liposomes of Melissa officinalis Extract for Extending Tomato Shelf Life

González-Cuello,

Fuentes,

Castellanos

et al. 2024

J. Compos. Sci.

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In this study, active coatings based on carboxymethylcellulose (CMC) were prepared using liposomes filled with an aqueous extract of Melissa officinalis retained in high acyl gellan gum (HAG), low acyl gellan gum (LAG), and their mixture (HAG/LAG). The objective was to investigate the effect of these coatings on postharvest preservation of tomato (Solanum lycopersicum) fruits. The tomato fruits were divided into four groups: (i) coating with HAG-based liposomes (WL-HAG), (ii) coating with LAG-based liposomes (WL-LAG), (iii) coating with HAG/LAG-based liposomes (WL-HAG/LAG), and (iv) control group treated with sterile water. Over a period of 10 days, various quality attributes, such as respiration rate, soluble solids, titratable acidity, luminosity, weight loss, malondialdehyde (MDA) content, hydrogen peroxide, total phenols, and DPPH scavenging ability, were studied. The results indicated that the WL-HAG coatings significantly (p < 0.05) decreased the respiration rate, hydrogen peroxide, and MDA content compared to the control fruits and other coatings. Therefore, WL-HAG could be considered a promising option to enhance postharvest preservation of tomato fruits in the Colombian fruit and vegetable industry.

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Influence of edible multilayer coatings with Opuntia stenopetala polysaccharides and Flourensia microphylla extract on the shelf-life of cherry tomato (Solanum lycopersicum L.)

Cited by 3 publications

References 59 publications

Use of edible coatings as a new sustainable alternative to extend the shelf life of strawberries (Fragaria ananassa): A review

Use of edible coatings as a new sustainable alternative to extend the shelf life of strawberries (Fragaria ananassa): A review

Development and Application of Mucilage and Bioactive Compounds from Cactaceae to Formulate Novel and Sustainable Edible Films and Coatings to Preserve Fruits and Vegetables—A Review

Composite Coatings with Liposomes of Melissa officinalis Extract for Extending Tomato Shelf Life

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