Título:	Anthracnose Controlled by Essential Oils: Are Nanoemulsion-Based Films and Coatings a Viable and Efficient Technology for Tropical Fruit Preservation?
Autor:	OLIVEIRA, T. S. DE COSTA, A. M. M. CABRAL, L. M. C. FREITAS-SILVA, O. ROSENTHAL, A. TONON, R. V.
Afiliación:	TAMIRES SOUZA DE OLIVEIRA, UFRJ ANDRE MESQUITA MAGALHAES COSTA, UFRJ LOURDES MARIA CORREA CABRAL, CTAA OTNIEL FREITAS SILVA, CTAA AMAURI ROSENTHAL, CTAA RENATA VALERIANO TONON, CTAA.
Año:	2023
Referencia:	Foods, 2023, v. 2, n. 279, 2023.
Descripción:	Post-harvest diseases can be a huge problem for the tropical fruit sector. These fruits are generally consumed in natura; thus, their integrity and appearance directly affect commercialization and consumer desire. Anthracnose is caused by fungi of the genus Colletotrichum and affects tropical fruits, resulting in lesions that impair their appearance and consumption. Antifungals generally used to treat anthracnose can be harmful to human health, as well as to the environment. Therefore, essential oils (EO) have been investigated as natural biofungicides, successfully controlling anthracnose symptoms. The hydrophobicity, high volatility, and oxidative instability of essential oils limit their direct application; hence, these oils must be stabilized before food application. Distinct delivery systems have already been proposed to protect/stabilize EOs, and nanotechnology has recently reshaped the food application limits of EOs. This review presents robust data regarding nanotechnology application and EO antifungal properties, providing new perspectives to further improve the results already achieved in the treatment of anthracnose. Additionally, it evaluates the current scenario involving the application of EO directly or incorporated in films and coatings for anthracnose treatment in tropical fruits, which is of great importance, especially for those fruits intended for exportation that may have a prolonged shelf life.
Palabras clave:	Anthracnose Colletotrichum essential oils nanoemulsions film coatings
DOI:	https://doi.org/10.3390/foods12020279
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CTAA)