TY - JOUR
T1 - Effect of nanostructured chitosan/propolis coatings on the quality and antioxidant capacity of strawberries during storage
AU - Martínez-González, Miriam del Carmen
AU - Bautista-Baños, Silvia
AU - Correa-Pacheco, Zormy Nacary
AU - Corona-Rangel, María Luisa
AU - Ventura-Aguilar, Rosa I.
AU - Del Río-García, Juan Carlos
AU - Ramos-García, Margarita de Lorena
N1 - Publisher Copyright:
© 2020 by the authors.
PY - 2020/2/1
Y1 - 2020/2/1
N2 - Strawberries have a thin epidermis and a high respiration rate. The use of edible coatings containing chitosan nanoparticles (CSNPs) and propolis (P) has been effective in preserving the shelf life and antioxidant capacity of various fruit and vegetable products. The present research evaluated the effect of coatings with CSNPs and P on the quality, antioxidant compounds, and antioxidant capacity of strawberries. The specific coatings that were evaluated were chitosan (CS), CS+CSNPs33%, CS + CSNPs + P10%, CS + CSNPs + P20%, CS + CSNPs + P30%, and a control with no coating. The variables were weight loss, firmness, total soluble solids (TSS), color, phenols, total flavonoids, antioxidant capacity, and sensory characteristics. An ANOVA and a Tukey test (p ≤ 0.05) were used to analyze the data. Strawberries covered with CS + CSNPs + P10% showed the lowest weight loss (9.77%), while those covered with CS + CSNPs + P20% had the greatest firmness (4.96 N). CS + CSNPs + P coatings at 10%, 20%, and 30% concentrations maintained the antioxidant compounds and antioxidant capacity in the evaluated fruit (28.49mgGAEg-1, 554.61 μg quercetin g-1, and 92.48% DPPH, respectively). The application of nanostructured coatings did not modify the sensory characteristics of the fruit. Coatings with CSNPs and/or P could therefore be a viable alternative for preserving the quality and antioxidant capacity of strawberries.
AB - Strawberries have a thin epidermis and a high respiration rate. The use of edible coatings containing chitosan nanoparticles (CSNPs) and propolis (P) has been effective in preserving the shelf life and antioxidant capacity of various fruit and vegetable products. The present research evaluated the effect of coatings with CSNPs and P on the quality, antioxidant compounds, and antioxidant capacity of strawberries. The specific coatings that were evaluated were chitosan (CS), CS+CSNPs33%, CS + CSNPs + P10%, CS + CSNPs + P20%, CS + CSNPs + P30%, and a control with no coating. The variables were weight loss, firmness, total soluble solids (TSS), color, phenols, total flavonoids, antioxidant capacity, and sensory characteristics. An ANOVA and a Tukey test (p ≤ 0.05) were used to analyze the data. Strawberries covered with CS + CSNPs + P10% showed the lowest weight loss (9.77%), while those covered with CS + CSNPs + P20% had the greatest firmness (4.96 N). CS + CSNPs + P coatings at 10%, 20%, and 30% concentrations maintained the antioxidant compounds and antioxidant capacity in the evaluated fruit (28.49mgGAEg-1, 554.61 μg quercetin g-1, and 92.48% DPPH, respectively). The application of nanostructured coatings did not modify the sensory characteristics of the fruit. Coatings with CSNPs and/or P could therefore be a viable alternative for preserving the quality and antioxidant capacity of strawberries.
KW - Fragaria x ananassa
KW - Ranoparticles
KW - Ripening
KW - Sensory characteristics
KW - Shelf life
UR - http://www.scopus.com/inward/record.url?scp=85080931802&partnerID=8YFLogxK
U2 - 10.3390/coatings10020090
DO - 10.3390/coatings10020090
M3 - Artículo
AN - SCOPUS:85080931802
SN - 2079-6412
VL - 10
JO - Coatings
JF - Coatings
IS - 2
M1 - 90
ER -