Abstract
An edible coating functionalized with pomegranate polyphenols was designed. Different blends of candelilla wax, gum arabic, jojoba oil, and pomegranate polyphenols were formulated in order to improve the shelf life quality of pears (variety Bartlett), and all formulations were applied by immersion onto the fruit surface. Coated pears with and without polyphenols and uncoated pears (control) were stored under the same conditions. Fruits were analyzed to evaluate changes in their physicochemical, microbiological, and sensorial properties during 30 days of storage at room temperature. Coated pears coded as T13 (candelilla wax 3%, gum arabic 4%, jojoba oil 0.15%, and pomegranate polyphenols 0.015%) extended and improved their shelf life quality due to the minimization of the physic-chemical changes and sensorial properties. Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of pears. It was probed that coated pears were accepted for consumers as a good product. Edible coating application represents a good alternative to keep pears freshness for longer periods.
Highlights
Pears (Pyrus communis) are climacteric fruits whose ripening is regulated by ethylene, exhibiting a relatively short shelf life
We report the high efficiency of candelilla waxbased edible coatings to improve the shelf life of fresh-cut fruits [3], avocado [9], apples [10], strawberries [11], and bell peppers [12]
For coating formulation, the components were mixed according to the Table 1 by DIA (UAdeC) and jojoba oil was used as plasticizer
Summary
Pears (Pyrus communis) are climacteric fruits whose ripening is regulated by ethylene, exhibiting a relatively short shelf life. We report the high efficiency of candelilla waxbased edible coatings to improve the shelf life of fresh-cut fruits [3], avocado [9], apples [10], strawberries [11], and bell peppers [12]. During their preparation, these lipid edible coatings are emulsified to promote adequate homogenization of the components and additives of the system, ensuring uniformity in size and distribution of the particles at the dispersed phase, improving the barrier functionality against the mass transfer of the film formed [13]. The effort was focused on the elaboration of edible coatings with different concentrations of natural compounds such as candelilla wax (Euphorbia antisyphilitica Zucc.), gum arabic, jojoba oil, and polyphenols from pomegranate husk to evaluate the effect on the physicochemical and sensorial quality of pears
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