Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

Polymers

Zaida Urbán-Morlán¹  Gerardo Leyva-Gómez²  David Quintanar-Guerrero³  María A. Cornejo-Villegas⁴  Ricardo M. González-Reza⁴  María L. Zambrano-Zaragoza⁴ 

[1] Centro de Información de Medicamentos, Facultad de Química, Universidad Autónoma de Yucatán, Mérida Z.P. 97069, Mexico;Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico Z.P. 04510, Mexico;Laboratorio de Posgrado en Tecnología Farmacéutica, Universidad Nacional Autónoma de México, FES-Cuautitlán, Cuautitlan Izcalli Z.P. 54740, Mexico;Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, UNAM, FES-Cuautitlán, Cuautitlan Izcalli Z.P. 54714, Mexico;

关键词: alginate-pectin;    nanoparticles;    lemon essential oil;    antioxidant capacity;    emerging technologies;   

DOI  :  10.3390/polym13213705

来源: DOAJ

【 摘 要 】

The objective of this study was to evaluate the effectiveness of a combination of UV-C disinfection treatment and a nano-coating lemon essential oil nanocapsules. The nanocapsules were prepared by ionic gelation with an alginate-pectin wall and the lemon essential oil had a particle size of 219 ± 22 nm and a zeta potential of −7.91 ± 0.18 mV. The lemon essential oil had an encapsulation efficiency of 68.19 ± 1.18%. The fresh-cut cucumber was stored for 15 days at 4 °C. Six formulations of nanocapsules were evaluated, and hydroxypropyl methylcellulose was used as matrix polysaccharide in four coatings. Three formulations were treated with UV-C at 4.5 kJ/m². The results showed that the combination of UV-C and nano-coatings (lemon essential oil = 200 mg/L) increased the shelf life by up to 15 days. Using UV-C and nano-coatings, the ∆E value was 7.12 at the end of the storage period, while the Control samples had an ∆E of 28.1. With nano-coating treatment, the amount of polyphenols decreased by 23% within 9 days. In contrast, with combined UV-C and nano-coating treatment, the amount of polyphenols was reduced by 38.84% within 15 days. The antioxidant capacity remained stable at 459 μmol TE/100 g for the fresh product when the combined treatment was used. A good correlation was also observed between the increasing of the fruit’s shelf life and decreasing of its enzymatic activity. The inclusion of UV-C treatment contributed to the reduction in the initial total bacteria at 3.30 log CFU/g and its combination with nano-coatings helped in the control of microbial growth during storage.

【 授权许可】

Unknown