Effect of Chitosan-Based Natural Products Nanocoatings on Green Bell Peppers During Storage

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Resumen

Green bell pepper is of special importance for Mexico as it is the world’s second leading producer of this crop; thus, fruit preservation using natural products is of particular interest. In this work, three nanocoatings were prepared using the nanoprecipitation method, one based on chitosan nanoparticles (CSNP), another on thyme essential oil encapsulated in chitosan nanoparticles (CSTEO-NP), and the third on aqueous extract of propolis encapsulated in chitosan nanoparticles (CSEP-NP). The nanoparticles were characterized and the effect of the coatings on postharvest quality, nutritional value and antimicrobial activity was assessed. CSNP size in solution was lower than 10 nm as observed by transmission electron microscopy (TEM) with a bimodal distribution for CSNP and CSTEO-NP and unimodal for CSEP-NP with some agglomerates as measured by dynamic light scattering (DLS). With respect to the postharvest quality of green bell pepper, weight loss and color change increased over storage time as well as ascorbic acid; firmness and carotenoids content decreased. The highest disease incidence of Alternaria alternata was in bell peppers coated with CSEP-NP (34%). Under cold conditions on day 12, the lowest value of colony-forming units (CFUs) for bacteria was 25 CFU in bell peppers coated with CSNP, and for fungi and yeast, with the coating based on CSTEO-NP (38 CFU). Chitosan-based nanocoatings added with bioactive agents could represent a good alternative for green bell pepper preservation.

Idioma originalInglés
Páginas (desde-hasta)1703-1715
Número de páginas13
PublicaciónFood and Bioprocess Technology
Volumen16
N.º8
DOI
EstadoPublicada - ago. 2023

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