Characterization of edible coatings formulated with chitosan and Mentha essential oils and their use to preserve papaya (Carica papaya L.)
Characterization of edible coatings formulated with chitosan and Mentha essential oils and their use to preserve papaya (Carica papaya L.)
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DOI：
10.1016/j.ifset.2020.102472
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发表时间：
2020-10-01
影响因子：
6.6
通讯作者：
Souza, Evandro Leite de
中科院分区：
文献类型：
--
作者：
Braga, Selma dos Passos;Magnani, Marciane;Souza, Evandro Leite de
研究了壳聚糖(CHI，5g/L)、薄荷(MVEO，0.6和1.2mL/L)、胡椒精油(MPEO，0.6mL/L)和薄荷(MPEO，0.6mL/L)配制的可食性涂膜的理化特性和表面粗糙度，并测定了这些涂膜对冷藏番木瓜品质参数的影响。MVEO和MPEO对涂层的热稳定性有正向影响。CHI+MVEO或MPEO涂层表面均匀。与未涂膜的番木瓜相比，CHI+MVEO或MPEO涂膜处理降低了番木瓜的硬度、失重率、可溶性固形物含量和酶活性，延缓了果肉和果皮颜色的演变。配制的涂料不影响木瓜的感官可接受性。这些结果表明CHI与MVEO或MPEO之间存在相互作用和分子相容性，以形成涂层。应用CHI+MVEO或MPEO保鲜剂可延缓番木瓜的成熟，且不影响果实的采后品质。工业应用：番木瓜是一种具有重要市场价值和良好消费者接受度的水果，但由于成熟快，易受植物病原菌侵染，货架期短，有必要采取有效的保鲜措施来保鲜。使用抗真菌添加剂或CHI与MVEO或MPEO的复配配制的可食性涂膜具有良好的热稳定性、表面均一性和在番木瓜表面形成物理屏障的能力，使番木瓜在冷藏期间保持或改善其物理、理化和感官特性。配制的可食性涂膜可作为番木瓜保鲜的创新策略，其功能与控制真菌腐烂有关，并具有指示采后品质和延长水果储藏期的参数。
This study evaluated physicochemical and roughness surface characteristics of edible coatings formulated with chitosan (Chi, 5 g/L) and Mentha x villosa Huds (MVEO, 0.6 and 1.2 mL/L) or M. piperita L. essential oil (MPEO, 0.6 and 1.2 mL/L) and measured the effects of these coatings on quality parameters of papaya during cold storage. MVEO and MPEO affected positively coating thermal stability. Chi + MVEO or MPEO coatings had homogeneous surfaces. Papaya coated with Chi + MVEO or MPEO had decreased firmness, weight loss, total soluble solids and enzymatic activity, as well as delayed evolution of pulp and peel colour during storage when compared to uncoated papaya. Formulated coatings did not affect papaya sensory acceptability. These results indicate occurrence of interactions and molecular compatibility among Chi and MVEO or MPEO to form coatings. Application of Chi + MVEO or MPEO coatings caused delayed maturation without negative effects on papaya postharvest quality.Industrial relevance: Papaya is a fruit with important market value and good acceptance by consumers, but with short shelf life due to a fast maturation process and susceptibility to phytopathogenic fungi, being necessary the use of effective strategies to preserve this fruit. Edible coatings formulated with antifungal additive or synergistic mixtures of Chi and MVEO or MPEO had satisfactory thermal stability, homogeneous surfaces and ability to form physical barriers on papaya, causing maintenance or improvements of physical, physicochemical and sensory characteristics of papaya during cold storage. Formulated edible coatings could be innovative strategies to preserve papaya with functionalities related to the control of fungal rot and parameters indicative of postharvest quality and more prolonged fruit storability.