TY - JOUR
T1 - Nanostructured chitosan edible coating loaded with α-pinene for the preservation of the postharvest quality of Capsicum annuum L. and Alternaria alternata control
AU - Hernández-López, Gonzalo
AU - Ventura-Aguilar, Rosa Isela
AU - Correa-Pacheco, Zormy Nacary
AU - Bautista-Baños, Silvia
AU - Barrera-Necha, Laura Leticia
N1 - Publisher Copyright:
© 2020
PY - 2020/12/15
Y1 - 2020/12/15
N2 - Bell peppers are susceptible to postharvest diseases caused by the fungus Alternaria alternata that limit its commercialization. Nowadays, nanotechnology allows encapsulation of natural components such as terpenes. The objective of this work was to develop chitosan nanoparticles with α-pinene (P-CSNPs) and a nanostructured edible coating (EC-P-CSNPs). The P-CSNPs were characterized by TEM (Transmission Electron Microscopy), FTIR (Fourier-Transform Infrared Spectroscopy), DLS (Dynamic Light Scattering) and ζ potential. The P-CSNPs and the EC-P-CSNPs were applied to the bell peppers inoculated with A. alternata under cold storage for either 0, 7, 14 and 21 days at 12 ± 2 °C followed by a shelf-life period of 5 days at 20 ± 2 °C to assess their post-harvest quality. Nanoparticles size was 3.9 ± 0.5 nm and the ζ potential value was between 13.4 and 14.9 mV. The incorporation of α-pinene was corroborated by FTIR. Significant changes in weight loss were obtained for P-CSNPs and EC-P-CSNPs at percentage of 3 and 6% compared to the control. For firmness, color, total soluble solids, titratable acids, maturity index, total flavonoid content and antioxidant capacity, no differences were found. Total carotenes were higher in bell peppers without A. alternata. The chitosan nanoparticles and edible coating inhibited A. alternata during the cold storage period of bell pepper and preserved the physicochemical quality.
AB - Bell peppers are susceptible to postharvest diseases caused by the fungus Alternaria alternata that limit its commercialization. Nowadays, nanotechnology allows encapsulation of natural components such as terpenes. The objective of this work was to develop chitosan nanoparticles with α-pinene (P-CSNPs) and a nanostructured edible coating (EC-P-CSNPs). The P-CSNPs were characterized by TEM (Transmission Electron Microscopy), FTIR (Fourier-Transform Infrared Spectroscopy), DLS (Dynamic Light Scattering) and ζ potential. The P-CSNPs and the EC-P-CSNPs were applied to the bell peppers inoculated with A. alternata under cold storage for either 0, 7, 14 and 21 days at 12 ± 2 °C followed by a shelf-life period of 5 days at 20 ± 2 °C to assess their post-harvest quality. Nanoparticles size was 3.9 ± 0.5 nm and the ζ potential value was between 13.4 and 14.9 mV. The incorporation of α-pinene was corroborated by FTIR. Significant changes in weight loss were obtained for P-CSNPs and EC-P-CSNPs at percentage of 3 and 6% compared to the control. For firmness, color, total soluble solids, titratable acids, maturity index, total flavonoid content and antioxidant capacity, no differences were found. Total carotenes were higher in bell peppers without A. alternata. The chitosan nanoparticles and edible coating inhibited A. alternata during the cold storage period of bell pepper and preserved the physicochemical quality.
KW - Bell pepper
KW - Chitosan
KW - Coating
KW - Nanoparticles
KW - Post-harvest
UR - http://www.scopus.com/inward/record.url?scp=85093683513&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2020.10.094
DO - 10.1016/j.ijbiomac.2020.10.094
M3 - Artículo
C2 - 33096179
AN - SCOPUS:85093683513
SN - 0141-8130
VL - 165
SP - 1881
EP - 1888
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -