Such a mix of components allows the coating to achieve proper permeability while increasing gloss, which is an important parameter for the consumer's purchase decision ( Bai and Plotto 2011). They should be safe for consumers and follow countries' legislation, such as the Brazilian Health Regulatory Agency ( ANVISA, 2013) in Brazil, and international recommendations, including those of the Food and Drug Administration (FDA), Codex Alimentarius Commission ( CODEX – INS 903, 1995) and European Union -E903 ( EFSA, 2012).Ĭurrent commercial coating emulsions for fruit and vegetable are usually made up of different components, including polyethylene wax, shellac, beeswax, morpholine and candelilla, which many times are combined with carnauba wax ( Bai and Plotto, 2011 Puttalingamma, 2014 Kumar and Kapur, 2016 De Freitas et al., 2019). In this context, edible coatings for fruits and vegetables are of utmost importance ( Maringgal et al., 2020 Nor and Ding, 2020). Therefore, novel technologies that can at the same time extend the shelf life while improving fruits appearance are important nowadays for inducing healthy food consumption and decrease food loss. However, the relative short lifetime of fruit can be an obstacle to their widespread consumption while intensifying food losses. 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.įruit and vegetables play an essential function in human's nutrition, as they are rich sources of vitamins, minerals, fiber, and phytochemicals, reducing some disease risks and promoting health ( Angelino et al., 2019). Uncoated tomatoes presented the highest water loss values, meanwhile, firmness, ethylene, and respiratory activity were not largely modified by the coatings during storage. 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. ‘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 ☌ for 15 days. For assessment of the postharvest quality, cv. 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). 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. 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. ![]() Edible coatings to extend the shelf life and preserve the quality of fruit and vegetables are highly demanded nowadays.
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