Influence of solid lipid nanoparticle/xanthan gum coatings on compositional and enzymatic changes in guava (Psidium guajava L.) during ripening

C. I. Garcia-Betanzos, H. Hernández-Sánchez, D. Quintanar-Guerrero, M. J. Galindo-Pérez, M. L. Zambrano-Zaragoza

Research output: Chapter in Book/Report/Conference proceedingConference contribution

1 Scopus citations

Abstract

© 2018 International Society for Horticultural Science. All rights reserved. The objective of this work was to evaluate the effect of solid lipid nanoparticle/xanthan gum (SLN/XG) coatings on the changes in ascorbic acid (AA) and pectin methylesterase activity (PME) during the ripening of guava fruit. Mature green ‘Media China’ guavas (116 °hue angle) were chosen for this study. SLN were obtained by the hot homogenization method and then blended with XG to prepare film-forming dispersions. The SLN concentrations used in the coatings were 65 and 75 g L-1, and they were compared to control samples. The film-forming systems were applied by dipping the guavas and then storing them at 10°C and 85% relative humidity (RH) for 32 days. The SLN film-forming systems were stable when particle size was 276 nm. The polydispersity index was below 0.3 and the zeta potential (ζ) was >|25| mV. The best results were obtained with the SLN concentration of 65 g L-1 since the guavas treated with it showed the lowest range of AA loss (34%). Additionally, at this concentration, guava cell wall hydrolysis, as monitored by PME activity, was delayed, showing a maximum activity peak at day 32, compared to the control samples, which presented the maximum on day 18. However, the higher SLN content (75 g L-1) produced physiological damage in the fruit: AA loss was 40%, and the maximum activity peak for PME occurred on day 22, though the green color of those samples remained unchanged during storage. According to these results, SLN/XG coatings with 65 g L-1 of SLN act as a gas exchange barrier that helps extend the shelf life of guavas to almost 5 weeks.
Original languageAmerican English
Title of host publicationInfluence of solid lipid nanoparticle/xanthan gum coatings on compositional and enzymatic changes in guava (Psidium guajava L.) during ripening
Pages289-295
Number of pages259
ISBN (Electronic)9789462611900
DOIs
StatePublished - 4 Apr 2018
EventActa Horticulturae -
Duration: 26 Jul 2018 → …

Publication series

NameActa Horticulturae
Volume1194
ISSN (Print)0567-7572

Conference

ConferenceActa Horticulturae
Period26/07/18 → …

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Garcia-Betanzos, C. I., Hernández-Sánchez, H., Quintanar-Guerrero, D., Galindo-Pérez, M. J., & Zambrano-Zaragoza, M. L. (2018). Influence of solid lipid nanoparticle/xanthan gum coatings on compositional and enzymatic changes in guava (Psidium guajava L.) during ripening. In Influence of solid lipid nanoparticle/xanthan gum coatings on compositional and enzymatic changes in guava (Psidium guajava L.) during ripening (pp. 289-295). (Acta Horticulturae; Vol. 1194). https://doi.org/10.17660/ActaHortic.2018.1194.42