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Open AccessArticle

Influence of Bioactive Compounds Incorporated in a Nanoemulsion as Coating on Avocado Fruits (Persea americana) during Postharvest Storage: Antioxidant Activity, Physicochemical Changes and Structural Evaluation

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Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo C.P. 43600, Hidalgo, Mexico
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Unidad Académica Multidisciplinaria Zona Huasteca, Universidad Autónoma de San Luis Potosí, Romualdo del campo No. 501, Fracc. Rafael Curiel, C.P. Ciudad Valles, SLP C.P. 79060, Mexico
3
Department of Plant Sciences, University of the Free State, Bloemfontein 9301, South Africa
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Transdisciplinary Doctoral Program in Scientific and Technological Development for the Society, Cinvestav-Zacatenco, Mexico City C. P. 07360, Mexico
5
Sustainability of Natural Resources and Energy Program, Cinvestav-Saltillo, Coahuila de Zaragoza C. P. 25900, Mexico
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(10), 500; https://doi.org/10.3390/antiox8100500
Received: 3 October 2019 / Revised: 16 October 2019 / Accepted: 17 October 2019 / Published: 21 October 2019
(This article belongs to the Special Issue Natural Phenolic Compounds for Health, Food and Cosmetic Applications)
The objective of the present study was to determine the effect of the application of a nanoemulsion made of orange essential oil and Opuntia oligacantha extract on avocado quality during postharvest. The nanoemulsion was applied as a coating in whole fruits, and the following treatments were assessed: concentrated nanoemulsion (CN), 50% nanoemulsion (N50), 25% nanoemulsion (N25) and control (C). Weight loss, firmness, polyphenol oxidase (PPO) activity, total soluble solids, pH, external and internal colour, total phenols, total flavonoids, antioxidant activity by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH), while the structural evaluation of the epicarp was assessed through histological cuts. Significant differences were found (p < 0.05) among the treatments in all the response variables. The best results were with the N50 and N25 treatments for firmness and weight loss, finding that the activity of the PPO was diminished, and a delay in the darkening was observed in the coated fruits. Furthermore, the nanoemulsion treatments maintained the total phenol and total flavonoid contents and potentiated antioxidant activity at 60 days. This histological study showed that the nanoemulsion has a delaying effect on the maturation of the epicarp. The results indicate that using this nanoemulsion as a coating is an effective alternative to improve the postharvest life of avocado. View Full-Text
Keywords: antioxidants; encapsulation; orange essential oil; xoconostle; maturation antioxidants; encapsulation; orange essential oil; xoconostle; maturation
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Cenobio-Galindo, A.J.; Ocampo-López, J.; Reyes-Munguía, A.; Carrillo-Inungaray, M.L.; Cawood, M.; Medina-Pérez, G.; Fernández-Luqueño, F.; Campos-Montiel, R.G. Influence of Bioactive Compounds Incorporated in a Nanoemulsion as Coating on Avocado Fruits (Persea americana) during Postharvest Storage: Antioxidant Activity, Physicochemical Changes and Structural Evaluation. Antioxidants 2019, 8, 500.

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