The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits

Abstract

The Myrtillocactus geometrizans (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologies that prolong the shelf life of the fruits is still insufficient. The objective of the present research was to evaluate the effect of a gelatin coating incorporating 0%, 1%, or 3% tomato oily extract (TOE), compared to a control (without coating), on the physicochemical and antioxidant properties of garambullo fruits stored for 15 days at 5 °C. The gelatin coatings with TOE significantly (p ≤ 0.05) delayed changes in weight loss, brix degrees, titratable acidity and pH, compared to the control during storage. Fruits coated with TOE-gelatin had a higher content of betalains, ascorbic acid, total phenols, and flavonoids. The results showed that a higher concentration of phytochemicals increased antioxidant activity in vitro; the maximum values found for Trolox equivalents per kg of fresh weight were 10.46 and 17.65 mM for the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and Trolox Equivalent Antioxidant Capacity Method (TEAC) tests, respectively. The gelatin coating with TOE-3% (COTE-3%) reduced water loss by 1.66 times, compared to the control. In addition, the fruits covered with COTE-3% showed the highest concentration of bioactive compounds during storage.

Effects of Sterilization on Bioactives of Jatropha dioica and Opuntia oligacantha Extracts, and on Antimicrobial Capacity against Streptococcus mutans

“…The non-sterilized xoconostle extracts had a reddish coloration (greater a* value and lower luminosity), compared to the sterilized extracts. In the latter case, this may be due to the loss of betalains that are responsible for attributing a red coloration to the fruits of xoconostle, as also occurs in other Cactaceae fruits [8,31].…”

“…The potential benefits that phenolic compounds have for health are attributed mainly to their antioxidant activities by donating a hydrogen atom from the aromatic hydroxyl group to free radicals [31]. In the present investigation, the in vitro antioxidant activities of rhizomes of dragon's blood plant and xoconostle fruit extracts were tested through the DPPH and ABTS assays.…”

Physicochemical and antioxidant properties of gelatin-based films containing oily tomato extract (Solanum lycopersicum L.)

“…The oily tomato extract was prepared as described by López-Palestina et al (2018). The tomatoes were ground (Osterizer blender, model BLSTBC4129-013, Toluca, Mexico State, Mexico) together with crude linseed oil at a ratio of 2:1.…”

Sage Essential Oil Improves the Effectiveness of Aloe vera Gel on Postharvest Quality of Tomato Fruit

“…Both physical means (ozone, electrolyzed water and modified/controlled atmospheric packaging) and natural compounds (chitosan, essential oils, biocontrol agent, antifungal edible coatings and organic acids) are attracting research interest as alternative, safe, but efficient preservation means in the fresh produce industry [11][12][13][14][15][16]. The use of natural components for edible coating applications is referenced as a safer option for extending the shelf life of perishable fresh produce and improving food appearance [17,18].…”