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- Title
Effect of Nano-Edible Coating Based on Beeswax Solid Lipid Nanoparticles on Strawberry's Preservation.
- Authors
Zambrano-Zaragoza, Maria L.; Quintanar-Guerrero, David; Del Real, Alicia; González-Reza, Ricardo M.; Cornejo-Villegas, Maria A.; Gutiérrez-Cortez, Elsa
- Abstract
Edible nano-coatings were applied in strawberry with the end goal of preserving quality by 21 days of storage at 4 °C. The beeswax solid lipid nanoparticles (BSLN) were prepared by high-energy homogenization, BSLN had a monomodal dispersion with average particle sizes of 214–227 nm and zeta potential of −30 mV. Four coatings were tested: 0, 10, 20, and 30 g/L of BSLN dispersion, all these edible coatings contained xanthan gum (XG) (3 g/L) and propylene glycol (5 g/L) and contrasted with strawberries without any treatment. The best behavior was achieved with 10 g/L of BSLN showing the lowest weight loss (6.1%), a decay index of (31%), loss of firmness (34%), and ΔE = 11. It was established that a concentration of 30 g/L of BSLN caused physiological damage. Based on the findings found, it can be said that nano-coatings with 10 g/L of BSLN-XG are an excellent alternative in the conservation and to increase of shelf life of strawberry stored in refrigeration. In the present case, it was 10 g/L of BSL. Highlighting the importance to evaluate the best concentration in relation to the fruit characteristics.
- Subjects
EDIBLE coatings; XANTHAN gum; BEESWAX; STRAWBERRIES; LIPIDS; ZETA potential
- Publication
Coatings (2079-6412), 2020, Vol 10, Issue 3, p253
- ISSN
2079-6412
- Publication type
Article
- DOI
10.3390/coatings10030253