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Open AccessArticle

Effect of Nano-Edible Coating Based on Beeswax Solid Lipid Nanoparticles on Strawberry’s Preservation

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Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Universidad Nacional Autónoma de México, FES-Cuautitlán, Cuautitlán Izcalli C.P. 54714, Edo. de Mex, Mexico
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Laboratorio de Posgrado en Tecnología Farmacéutica, Universidad Nacional Autónoma de México, FES-Cuautitlán, Cuautitlán Izcalli C.P. 54740, Edo. de Mex., Mexico
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Departamento de Ingeniería Molecular de Materiales, Universidad Nacional Autónoma de México, Centro de Física Aplicada y Tecnología Avanzada, Campus Juriquilla, Querétaro, Qro. C.P. 76230, A.P. 1-1010, Mexico
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Author to whom correspondence should be addressed.
Coatings 2020, 10(3), 253; https://doi.org/10.3390/coatings10030253
Received: 20 February 2020 / Revised: 6 March 2020 / Accepted: 6 March 2020 / Published: 9 March 2020
Edible nano-coatings were applied in strawberry with the end goal of preserving quality by 21 days of storage at 4 °C. The beeswax solid lipid nanoparticles (BSLN) were prepared by high-energy homogenization, BSLN had a monomodal dispersion with average particle sizes of 214–227 nm and zeta potential of −30 mV. Four coatings were tested: 0, 10, 20, and 30 g/L of BSLN dispersion, all these edible coatings contained xanthan gum (XG) (3 g/L) and propylene glycol (5 g/L) and contrasted with strawberries without any treatment. The best behavior was achieved with 10 g/L of BSLN showing the lowest weight loss (6.1%), a decay index of (31%), loss of firmness (34%), and ΔE = 11. It was established that a concentration of 30 g/L of BSLN caused physiological damage. Based on the findings found, it can be said that nano-coatings with 10 g/L of BSLN-XG are an excellent alternative in the conservation and to increase of shelf life of strawberry stored in refrigeration. In the present case, it was 10 g/L of BSL. Highlighting the importance to evaluate the best concentration in relation to the fruit characteristics. View Full-Text
Keywords: nanotechnology; xanthan gum; decay index; firmness; color nanotechnology; xanthan gum; decay index; firmness; color
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Zambrano-Zaragoza, M.L.; Quintanar-Guerrero, D.; Del Real, A.; González-Reza, R.M.; Cornejo-Villegas, M.A.; Gutiérrez-Cortez, E. Effect of Nano-Edible Coating Based on Beeswax Solid Lipid Nanoparticles on Strawberry’s Preservation. Coatings 2020, 10, 253.

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