Next Article in Journal
Breeding Low-Cadmium Wheat: Progress and Perspectives
Previous Article in Journal
Comparative Analysis of the Transcriptional Response of Tolerant and Sensitive Wheat Genotypes to Drought Stress in Field Conditions
Article Menu
Issue 11 (November) cover image

Export Article

Open AccessArticle
Agronomy 2018, 8(11), 248; https://doi.org/10.3390/agronomy8110248

The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits

1
Tecnológico Nacional de México/I. T. Roque, km. 8 Carretera Celaya-Juventino Rosas, Celaya C.P. 38110, Guanajuato, Mexico
2
Tecnológico Nacional de México/I. T. de Zitácuaro, Av. Tecnológico No. 186 Manzanillos, H. Zitácuaro C.P. 61534, Michoacán, Mexico
3
Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km. 1, Rancho Universitario, Tulancingo C.P. 43600, Hidalgo, Mexico
*
Author to whom correspondence should be addressed.
Received: 9 October 2018 / Revised: 30 October 2018 / Accepted: 1 November 2018 / Published: 3 November 2018
Full-Text   |   PDF [305 KB, uploaded 3 November 2018]

Abstract

The Myrtillocactus geometrizans (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologies that prolong the shelf life of the fruits is still insufficient. The objective of the present research was to evaluate the effect of a gelatin coating incorporating 0%, 1%, or 3% tomato oily extract (TOE), compared to a control (without coating), on the physicochemical and antioxidant properties of garambullo fruits stored for 15 days at 5 °C. The gelatin coatings with TOE significantly (p ≤ 0.05) delayed changes in weight loss, brix degrees, titratable acidity and pH, compared to the control during storage. Fruits coated with TOE-gelatin had a higher content of betalains, ascorbic acid, total phenols, and flavonoids. The results showed that a higher concentration of phytochemicals increased antioxidant activity in vitro; the maximum values found for Trolox equivalents per kg of fresh weight were 10.46 and 17.65 mM for the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and Trolox Equivalent Antioxidant Capacity Method (TEAC) tests, respectively. The gelatin coating with TOE-3% (COTE-3%) reduced water loss by 1.66 times, compared to the control. In addition, the fruits covered with COTE-3% showed the highest concentration of bioactive compounds during storage. View Full-Text
Keywords: Myrtillocactus geometrizans; edible coating; shelf life; bioactive; compounds; antioxidants Myrtillocactus geometrizans; edible coating; shelf life; bioactive; compounds; antioxidants
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

López-Palestina, C.U.; Aguirre-Mancilla, C.L.; Raya-Pérez, J.C.; Ramírez-Pimentel, J.G.; Gutiérrez-Tlahque, J.; Hernández-Fuentes, A.D. The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits. Agronomy 2018, 8, 248.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Agronomy EISSN 2073-4395 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top