Next Article in Journal
Host-Directed Therapies and Anti-Virulence Compounds to Address Anti-Microbial Resistant Tuberculosis Infection
Next Article in Special Issue
Experimental Study on the Influence of Apigenin K and Melatonin in Socket Preservation as Bone Stimulators: An Experimental Study in Beagle Dogs
Previous Article in Journal
Research on a Coupled Total-Flow and Single-Flash (TF-SF) System for Power and Freshwater Generation from Geothermal Source
Previous Article in Special Issue
Antibacterial and Osteoconductive Effects of Chitosan/Polyethylene Oxide (PEO)/Bioactive Glass Nanofibers for Orthopedic Applications
Open AccessArticle

Assessment of Chitosan-Rue (Ruta graveolens L.) Essential Oil-Based Coatings on Refrigerated Cape Gooseberry (Physalis peruviana L.) Quality

1
Chemical Engineering Program, Faculty of Engineering, Universidad del Atlántico, Carrera 30 Number 8-49, Puerto Colombia 081008, Colombia
2
Grupo de Investigación en Química y Biotecnología QUIBIO, Universidad Santiago de Cali, Calle 5 No 62-00, Cali 760035, Colombia
3
Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 No. 8-49, Puerto Colombia 081008, Colombia
*
Author to whom correspondence should be addressed.
Appl. Sci. 2020, 10(8), 2684; https://doi.org/10.3390/app10082684
Received: 17 March 2020 / Revised: 4 April 2020 / Accepted: 7 April 2020 / Published: 13 April 2020
(This article belongs to the Special Issue Permanent and Long-Term Biodegradable Biomaterials)
Cape gooseberry (Physalis peruviana L.) is one of the main exotic fruits in demand throughout the world market. However, this fruit has problems with physical and microbial decay causing losses up to thirty percent during post-harvest stage and market storage. As an alternative for conservation, technologies based on edible coatings of biopolymers incorporating essential oils have been developed. In this paper we studied the effect of edible coatings based on chitosan (CS) and Ruta graveolens L. essential oil (RGEO) at different concentrations applied on the surface gooseberries at 18 ± 2 °C. The emulsions exhibited a reduction in the viscosity and the particle size with the increasing in the RGEO amount (from 124.7 cP to 26.0 cP for CS + RGEO 0.5% and CS + RGEO 1.5%, respectively). A lower weight loss was obtained for fruits coated with CS + RGEO 0.5% (12.7%) as compared to the uncoated (15%), while the maturity index increased in a lower amount for CS + RGEO coated than the uncoated fruits. The mesophyll growth was delayed three days after the coating applications for CS + RGEO 1.0% and 1.5%. At day twelve of the coating process, fruits with CS + RGEO 1.5% presented only 3.1 Log UFC/g of aerobic mesophylls and 2.9 Log UFC/g of molds and yeasts, while the uncoated fruits presented 4.2 Log UFC/g of aerobic mesophylls and 4.0 Log UFC/g of molds and yeasts, demonstrating a microbial barrier of the coatings incorporating RGEO in a concentration dependent manner. The CS + RGEO coating also preserve the antioxidant property of case gooseberries after twelve days of treatment under storage according to the 2,2′-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethyl-benzothiazoline-6-sulphonic acid) (ABTS) results. It was demonstrated by the ABTS method that T5 antioxidant capacity from day one to day twelve only decreases from 55% to 44%, while in the uncoated fruits (T1) the antioxidant capacity decreased from 65% to 18%. On the other hand, using the DPPH method the reduction was from 73% to 24% for the uncoated samples and 55% to 43% for T5. From the sensorial analysis, we recommend the use of CS + RGEO 0.5% that was still accepted by the panelists after the sixth day of application. These results show the potential application of these coatings as postharvest treatment under storage and low temperature conditions during twelve days of treatment for cape gooseberry fruits. View Full-Text
Keywords: antioxidant; antibacterial; chitosan edible coatings; Physalis peruviana; Ruta graveolens essential oil antioxidant; antibacterial; chitosan edible coatings; Physalis peruviana; Ruta graveolens essential oil
Show Figures

Figure 1

MDPI and ACS Style

González-Locarno, M.; Maza Pautt, Y.; Albis, A.; Florez López, E.; Grande Tovar, C.D. Assessment of Chitosan-Rue (Ruta graveolens L.) Essential Oil-Based Coatings on Refrigerated Cape Gooseberry (Physalis peruviana L.) Quality. Appl. Sci. 2020, 10, 2684.

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.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop