Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Experiment Description
2.3. Ethylene Production and Respiration
2.4. Physicochemical Analyses and Weight Loss
2.5. 1-Aminocyclopropane-1-Carboxylic Acid (ACC)
2.6. Enzymatic Analyses
2.6.1. ACC Oxidase (ACO)
2.6.2. Endo-Polygalacturonase (endo-PG) and Exo-Polygalacturonase (exo-PG)
2.6.3. Polyphenoloxidase (PPO)
2.7. Bioactive Compounds
2.7.1. Phenolic Compounds
2.7.2. Total Antioxidant Capacity
2.8. Statistical Analyses
3. Results
3.1. Ethylene Biosynthesis
3.2. Soluble Solids, pH, and Titratable Acidity
3.3. Color, Appearance, and Decay
3.4. Weight Loss
3.5. Firmness and Polygalacturonase Activity
3.6. Polyphenoloxidase Activity and Phenolic Content
3.7. Total Antioxidant Capacity
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Single Factors and Interactions | |||||||
---|---|---|---|---|---|---|---|
Storage Temperature (A) | Package Treatment (B) | Storage Time (C) | A × B | A × C | B × C | A × B × C | |
Respiration processes | |||||||
Ethylene production | ns | 2.7 † | 5.7 ‡ | 3.9 † | 8.0 ‡ | ns | ns |
CO2 production | 7.1 ‡ | 7.1 ‡ | 11.3 ‡ | ns | 15.9 ‡ | 12.1 † | ns |
ACC | 0.11 ‡ | 0.11 ‡ | 0.14 ‡ | ns | 0.19 ‡ | 0.19 ‡ | 0.27 ‡ |
MACC | 0.11 ‡ | 0.08 † | 0.14 ‡ | ns | 0.20 ‡ | 0.14 ‡ | 0.28 ‡ |
ACO | 0.006 ‡ | 0.006 ‡ | 0.008 ‡ | 0.009 ‡ | 0.011 ‡ | 0.011 ‡ | 0.011 † |
Physicochemical quality | |||||||
Weight loss | 0.3 ‡ | 0.3 ‡ | 0.3 ‡ | 0.4 ‡ | 0.4 ‡ | 0.4 ‡ | 0.6 ‡ |
Firmness | 1.2 ‡ | 1.2 ‡ | 1.5 ‡ | ns | 2.1 ‡ | 1.2 * | ns |
Soluble solids | ns | ns | ns | ns | ns | ns | ns |
pH | ns | 0.05 † | 0.08 ‡ | ns | 0.09 † | 0.12 ‡ | ns |
Titratable acidity | ns | ns | 0.4 ‡ | ns | 0.5 † | ns | ns |
Color index | ns | 0.2 ‡ | 0.3 ‡ | ns | ns | 0.4 ‡ | ns |
Enzymes | |||||||
Endo-PG | 0.09 * | 0.09 * | 0.20 ‡ | ns | 0.16 * | ns | ns |
Exo-PG | 3.0 ‡ | 3.0 ‡ | 3.7 ‡ | ns | 5.3 ‡ | 5.3 ‡ | ns |
PPO | 0.06 ‡ | ns | 0.08 ‡ | 0.09 ‡ | 0.11 ‡ | 0.08 † | 0.16 ‡ |
Phenolic contents | |||||||
Total phenolic content | 7.5 † | ns | 6.8 * | ns | 9.6 * | 9.6 * | ns |
Sum individual phenolics | 9.1 ‡ | 6.8 † | 11.1 ‡ | 7.1 * | 15.7 ‡ | 15.7 ‡ | 16.6 ‡ |
Cyanidin-3-glucoside | 2.7 ‡ | 2.7 ‡ | 3.3 ‡ | 2.9 † | 3.5 † | 4.7 ‡ | 6.6 ‡ |
Cyanidin-3-rutinoside | ns | 0.13 * | 0.30 ‡ | 0.34 ‡ | ns | 0.42 ‡ | 0.59 ‡ |
Catechin | ns | ns | ns | ns | 11.5 ‡ | ns | ns |
Neochlorogenic acid | 1.51 ‡ | 0.83 * | 1.85 ‡ | 2.14 ‡ | 2.62 ‡ | 2.62 ‡ | 3.71 ‡ |
Chlorogenic acid | 1.62 ‡ | 1.62 ‡ | 1.98 ‡ | 2.29 ‡ | 2.80 ‡ | 2.80 ‡ | 3.96 ‡ |
Total antioxidant capacity | 45.1 * | ns | 55.2 † | ns | 57.6 * | ns | 147.7 ‡ |
Storage Time | Storage Temperature | Packaging Treatment | SSC | TA | pH | Color Index | Weight Loss | Firmness | |
---|---|---|---|---|---|---|---|---|---|
Processing day | 12.0 ± 0.1 | 4.2 ± 0.2 | 4.19 ± 0.03 | 2.1 ± 0.1 | - | 25.9 ± 1.7 | |||
5 days | 2 °C | CTRL | 12.2 ± 0.6 | 4.0 ± 0.2 | 4.22 ± 0.02 | 2.7 ± 0.1 | 0.53 ± 0.09 | 14.9 ± 1.2 | |
2 °C | EOs | 12.2 ± 0.6 | 4.0 ± 0.2 | 4.27 ± 0.02 | 2.3 ± 0.2 | 0.26 ± 0.05 | 17.4 ± 1.7 | ||
8 °C | CTRL | 12.7 ± 0.6 | 3.8 ± 0.3 | 4.29 ± 0.03 | 2.7 ± 0.3 | 0.09 ± 0.13 | 13.4 ± 0.8 | ||
8 °C | EOs | 12.1 ± 0.3 | 3.5 ± 0.1 | 4.35 ± 0.02 | 2.0 ± 0.3 | 0.04 ± 0.01 | 16.2 ± 0.4 | ||
5 days + COM | 2 °C | CTRL | 12.2 ± 0.1 | 3.8 ± 0.1 | 4.25 ± 0.02 | 2.4 ± 0.1 | 2.65 ± 0.18 | 13.0 ± 1.8 | |
2 °C | EOs | 12.2 ± 0.1 | 3.8 ± 0.1 | 4.29 ± 0.01 | 2.5 ± 0.1 | 1.10 ± 0.26 | 13.8 ± 1.8 | ||
8 °C | CTRL | 12.5 ± 0.8 | 3.7 ± 0.1 | 4.37 ± 0.04 | 2.2 ± 0.3 | 2.61 ± 0.04 | 10.4 ± 1.3 | ||
8 °C | EOs | 12.1 ± 0.5 | 3.1 ± 0.2 | 4.39 ± 0.02 | 2.3 ± 0.1 | 1.04 ± 0.05 | 12.1 ± 0.7 | ||
26 days | 2 °C | CTRL | 12.3 ± 0.3 | 1.7 ± 0.1 | 4.96 ± 0.04 | 2.7 ± 0.2 | 3.94 ± 0.14 | 10.8 ± 1.4 | |
2 °C | EOs | 12.3 ± 0.2 | 2.0 ± 0.1 | 4.73 ± 0.02 | 2.0 ± 0.1 | 1.28 ± 0.39 | 12.1 ± 0.9 | ||
8 °C | CTRL | 12.7 ± 1.0 | 2.1 ± 0.1 | 4.88 ± 0.07 | 2.9 ± 0.1 | 5.52 ± 0.16 | 5.3 ± 1.1 | ||
8 °C | EOs | 12.4 ± 0.6 | 2.6 ± 0.2 | 4.66 ± 0.14 | 2.0 ± 0.1 | 1.04 ± 0.12 | 6.8 ± 1.1 | ||
26 days + COM | 2 °C | CTRL | 12.6 ± 0.1 | 2.0 ± 0.1 | 5.08 ± 0.01 | 3.1 ± 0.3 | 6.54 ± 0.29 | 6.8 ± 0.3 | |
2 °C | EOs | 12.5 ± 0.3 | 2.2 ± 0.2 | 4.88 ± 0.05 | 2.0 ± 0.1 | 1.86 ± 0.08 | 8.3 ± 1.1 | ||
8 °C | CTRL | - | - | - | - | - | - | ||
8 °C | EOs | 12.7 ± 1.0 | 2.4 ± 0.1 | 4.69 ± 0.02 | 1.9 ± 0.4 | 5.17 ± 0.11 | - |
Storage Time | Temperature | Packaging Treatment | TPC | Cy-3-GLC | Cy-3-RUT | Catechin | 3-CQA | 5-CQA | Sum | TAC |
---|---|---|---|---|---|---|---|---|---|---|
Processing day | 126.1 ± 3.8 | 42.7 ± 1.6 | 6.4 ± 0.1 | 174.1 ± 6.9 | 17.4 ± 0.4 | 22.1 ± 0.2 | 262.6 ± 10.2 | 774.2 ± 20.0 | ||
5 days | 2 °C | CTRL | 126.9 ± 0.7 | 37.0 ± 1.6 | 5.3 ± 0.3 | 162.5 ± 9.9 | 28.4 ± 1.9 | 23.9 ± 1.3 | 257.2 ± 14.8 | 736.9 ± 43.0 |
2 °C | EOs | 118.3 ± 12.4 | 39.8 ± 4.1 | 6.3 ± 0.1 | 167.6 ± 1.9 | 9.8 ± 0.7 | 9.8 ± 1.3 | 233.2 ± 8.0 | 839.2 ± 58.6 | |
8 °C | CTRL | 125.9 ± 12.2 | 42.2 ± 1.5 | 6.3 ± 0.2 | 175.5 ± 3.7 | 10.3 ± 1.8 | 20.5 ± 0.5 | 254.8 ± 7.3 | 760.3 ± 48.7 | |
8 °C | EOs | 109.6 ± 8.5 | 22.0 ± 0.8 | 5.7 ± 0.1 | 178.3 ± 4.3 | 12.8 ± 0.7 | 9.2 ± 1.6 | 227.9 ± 6.3 | 607.7 ± 62.5 | |
5 days + COM | 2 °C | CTRL | 118.1 ± 9.0 | 57.1 ± 3.3 | 6.6 ± 0.1 | 173.9 ± 1.2 | 5.1 ± 0.8 | 4.7 ± 0.5 | 247.4 ± 11.8 | 572.0 ± 41.9 |
2 °C | EOs | 116.3 ± 8.2 | 38.6 ± 1.1 | 5.8 ± 0.1 | 179.7 ± 0.8 | 12.7 ± 0.9 | 7.7 ± 0.6 | 244.6 ± 14.2 | 622.7 ± 24.7 | |
8 °C | CTRL | 139.4 ± 0.3 | 58.0 ± 3.8 | 5.5 ± 0.1 | 176.1 ± 2.0 | 9.0 ± 1.9 | 13.2 ± 1.8 | 261.8 ± 8.1 | 753.3 ± 77.5 | |
8 °C | EOs | 193.3 ± 14.5 | 67.4 ± 3.1 | 7.6 ± 0.4 | 198.0 ± 7.7 | 20.8 ± 1.6 | 20.9 ± 0.4 | 314.8 ± 4.2 | 1287.1 ± 91.0 | |
26 days | 2 °C | CTRL | 128.3 ± 8.9 | 49.1 ± 1.3 | 6.8 ± 0.1 | 178.7 ± 7.7 | 8.9 ± 1.9 | 18.6 ± 2.5 | 262.1 ± 10.5 | 746.3 ± 89.3 |
2 °C | EOs | 125.2 ± 10.5 | 39.5 ± 3.4 | 6.1 ± 0.3 | 172.3 ± 8.0 | 12.2 ± 1.1 | 18.4 ± 1.9 | 248.5 ± 7.8 | 710.7 ± 54.7 | |
8 °C | CTRL | 97.8 ± 5.6 | 40.4 ± 2.1 | 6.7 ± 0.2 | 163.0 ± 1.2 | 5.3 ± 1.1 | 4.0 ± 1.3 | 219.4 ± 13.6 | 593.7 ± 52.2 | |
8 °C | EOs | 119.2 ± 11.1 | 39.3 ± 2.3 | 6.0 ± 0.2 | 167.6 ± 9.0 | 11.5 ± 1.8 | 17.1 ± 1.4 | 241.6 ± 10.8 | 760.6 ± 34.1 | |
26 days + COM | 2 °C | CTRL | 88.3 ± 15.5 | 28.9 ± 4.1 | 6.2 ± 0.4 | 168.0 ± 9.4 | 2.3 ± 0.4 | 1.5 ± 0.1 | 207.0 ± 14.3 | 450.7 ± 77.7 |
2 °C | EOs | 105.9 ± 13.6 | 21.1 ± 2.4 | 5.5 ± 0.1 | 165.9 ± 10.0 | 6.2 ± 0.5 | 4.3 ± 0.6 | 203.0 ± 2.6 | 480.7 ± 16.3 | |
8 °C | CTRL | - | - | - | - | - | - | - | - | |
8 °C | EOs | 139.1 ± 4.1 | 13.9 ± 0.1 | 5.2 ± 0.1 | 185.6 ± 5.0 | 18.4 ± 0.5 | 16.6 ± 0.4 | 239.7 ± 10.2 | 915.2 ± 22.0 | |
TAC corelations | 0.86 | 0.47 | 0.17 | 0.50 | 0.37 | 0.41 | 0.69 | - |
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López-Gómez, A.; Navarro-Martínez, A.; Martínez-Hernández, G.B. Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches. Foods 2020, 9, 1904. https://doi.org/10.3390/foods9121904
López-Gómez A, Navarro-Martínez A, Martínez-Hernández GB. Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches. Foods. 2020; 9(12):1904. https://doi.org/10.3390/foods9121904
Chicago/Turabian StyleLópez-Gómez, Antonio, Alejandra Navarro-Martínez, and Ginés Benito Martínez-Hernández. 2020. "Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches" Foods 9, no. 12: 1904. https://doi.org/10.3390/foods9121904