Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145407
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dc.contributor.authorMIRANDA, M.
dc.contributor.authorRIBEIRO, M. de M. M.
dc.contributor.authorSPRICIGO, P. C.
dc.contributor.authorPILON, L.
dc.contributor.authorFOSCHINI, M. M.
dc.contributor.authorCORREA, D. S.
dc.contributor.authorFERREIRA, M. D.
dc.date.accessioned2022-08-12T18:21:19Z-
dc.date.available2022-08-12T18:21:19Z-
dc.date.created2022-08-12
dc.date.issued2022
dc.identifier.citationHeliyon, v. 8, e09803, 2022.
dc.identifier.issn2405-8440
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1145407-
dc.descriptionEdible coatings to extend the shelf life and preserve the quality of fruit and vegetables are highly demanded nowadays. Recently, plant-based edible coatings have gained importance in the context of sustainability, which in combination with suitable top-down process can render ?greener? nanoemulsions with optimized properties. Herein we developed a carnauba wax nanoemulsion (CWN) by using a high-pressure processing to be applied as an edible coating for fruit and vegetables. The as-developed nanoemulsion properties were compared to conventional carnauba wax emulsion (CWM), where CWN showed particle size diameter of 44 nm and narrow distribution, while CWM displayed larger particles and wider size distribution (from 200 to 1700 nm). For assessment of the postharvest quality, cv. ?Debora? tomatoes, employed here as a model, were coated with CWN or CWM, at concentrations of 9 and 18%, and then compared to uncoated fruit during storage at 23 ºC for 15 days. Evaluation of fruit quality, including sugar, acids, pH, water vapor loss, firmness, gloss, color, ethylene and respiratory activity, were assessed at every 3 days, while sensory test were carried out at the end of storage. Uncoated tomatoes presented the highest water loss values, meanwhile, firmness, ethylene, and respiratory activity were not largely modified by the coatings during storage. Tomatoes coated with the CWN exhibited the highest instrumental gloss and were preferred by consumers in sensory evaluations, indicating the potential of the as-developed carnauba wax green nanoemulsion for postharvest applications.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCera de carnaúba
dc.titleCarnauba wax nanoemulsion applied as an edible coating on fresh tomato for postharvest quality evaluation.
dc.typeArtigo de periódico
dc.subject.thesagroEmbalagem
dc.subject.thesagroArmazenamento de Alimento
dc.subject.thesagroTomate
dc.subject.nalthesaurusNanomaterials
dc.subject.nalthesaurusCarnauba wax
riaa.ainfo.id1145407
riaa.ainfo.lastupdate2022-08-12
dc.identifier.doihttps://doi.org/10.1016/j.heliyon.2022.e09803
dc.contributor.institutionMARCELA MIRANDA, UNIVERSIDADE FEDERAL DE SÃO CARLOS; MARILENE DE MORI M. RIBEIRO, QGP Tanquímica; POLIANA C. SPRICIGO, USP/ESALQ; LUCIMEIRE PILON, CNPH; MILENE CORSO MITSUYUKI, CNPDIA; DANIEL SOUZA CORREA, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA.
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