Next Article in Journal
Powder Properties and Processing Conditions Affecting Cold Spray Deposition
Next Article in Special Issue
Individual and Combined Coatings of Chitosan and Carnauba Wax with Oregano Essential Oil to Avoid Water Loss and Microbial Decay of Fresh Cucumber
Previous Article in Journal
Meyer-Rod Coated 2D Single-Crystalline Copper Nanoplate Film with Intensive Pulsed Light for Flexible Electrode
Previous Article in Special Issue
Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Coatings
Volume 10
Issue 2
10.3390/coatings10020090
coatings-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage

by
Miriam del Carmen Martínez-González
1,
Silvia Bautista-Baños
2,
Zormy Nacary Correa-Pacheco
3,
María Luisa Corona-Rangel
2,
Rosa I. Ventura-Aguilar
3,
Juan Carlos Del Río-García
4 and
Margarita de Lorena Ramos-García
1,*
1
Facultad de Nutrición, Calle Iztaccihuatl S/N, Universidad Autónoma del Estado de Morelos, Col. Los Volcanes, Cuernavaca, Morelos C.P. 62350, Mexico
2
Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Carretera Yautepec-Jojutla, km. 6.8, San Isidro, CEPROBI 8, Yautepec, Morelos C.P. 62731, Mexico
3
CONACYT-Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, km. 6.8, San Isidro, CEPROBI 8, Yautepec, Morelos C.P. 62731, Mexico
4
Facultad de Estudios Superiores, Universidad Nacional Autónoma de México, Campus 4, Cuautitlán Izcalli 54714, Mexico
*
Author to whom correspondence should be addressed.
Coatings 2020, 10(2), 90; https://doi.org/10.3390/coatings10020090
Submission received: 9 December 2019 / Revised: 17 January 2020 / Accepted: 17 January 2020 / Published: 21 January 2020
(This article belongs to the Special Issue Chitosan and Other Edible Coatings with Antimicrobial Activity: Synthesis, Properties and Horticultural Applications)
Browse Figures
Review Reports Versions Notes

Abstract

Strawberries have a thin epidermis and a high respiration rate. The use of edible coatings containing chitosan nanoparticles (CSNPs) and propolis (P) has been effective in preserving the shelf life and antioxidant capacity of various fruit and vegetable products. The present research evaluated the effect of coatings with CSNPs and P on the quality, antioxidant compounds, and antioxidant capacity of strawberries. The specific coatings that were evaluated were chitosan (CS), CS+CSNPs33%, CS + CSNPs + P10%, CS + CSNPs + P20%, CS + CSNPs + P30%, and a control with no coating. The variables were weight loss, firmness, total soluble solids (TSS), color, phenols, total flavonoids, antioxidant capacity, and sensory characteristics. An ANOVA and a Tukey test (p ≤ 0.05) were used to analyze the data. Strawberries covered with CS + CSNPs + P10% showed the lowest weight loss (9.77%), while those covered with CS + CSNPs + P20% had the greatest firmness (4.96 N). CS + CSNPs + P coatings at 10%, 20%, and 30% concentrations maintained the antioxidant compounds and antioxidant capacity in the evaluated fruit (28.49 mg GAE g−1, 554.61 μg quercetin g−1, and 92.48% DPPH, respectively). The application of nanostructured coatings did not modify the sensory characteristics of the fruit. Coatings with CSNPs and/or P could therefore be a viable alternative for preserving the quality and antioxidant capacity of strawberries.
Keywords: nanoparticles; shelf life; Fragaria × ananassa; sensory characteristics; ripening nanoparticles; shelf life; Fragaria × ananassa; sensory characteristics; ripening
Graphical Abstract

Share and Cite

MDPI and ACS Style

Martínez-González, M.d.C.; Bautista-Baños, S.; Correa-Pacheco, Z.N.; Corona-Rangel, M.L.; Ventura-Aguilar, R.I.; Del Río-García, J.C.; Ramos-García, M.d.L. Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage. Coatings 2020, 10, 90. https://doi.org/10.3390/coatings10020090

AMA Style

Martínez-González MdC, Bautista-Baños S, Correa-Pacheco ZN, Corona-Rangel ML, Ventura-Aguilar RI, Del Río-García JC, Ramos-García MdL. Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage. Coatings. 2020; 10(2):90. https://doi.org/10.3390/coatings10020090

Chicago/Turabian Style

Martínez-González, Miriam del Carmen, Silvia Bautista-Baños, Zormy Nacary Correa-Pacheco, María Luisa Corona-Rangel, Rosa I. Ventura-Aguilar, Juan Carlos Del Río-García, and Margarita de Lorena Ramos-García. 2020. "Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage" Coatings 10, no. 2: 90. https://doi.org/10.3390/coatings10020090

APA Style

Martínez-González, M. d. C., Bautista-Baños, S., Correa-Pacheco, Z. N., Corona-Rangel, M. L., Ventura-Aguilar, R. I., Del Río-García, J. C., & Ramos-García, M. d. L. (2020). Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage. Coatings, 10(2), 90. https://doi.org/10.3390/coatings10020090

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop