Active films and coatings based on commercial chitosan with natural extracts addition from coconut by-products: Physicochemical characterization and antifungal protection on tomato fruits

Paola Montes-Ramírez, Beatriz Montaño-Leyva, Francisco J. Blancas-Benitez, Pedro U. Bautista-Rosales, Nancy D. Ruelas-Hernández, Karla Martínez-Robinson, Ramsés R. González-Estrada*

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

6 Citas (Scopus)

Resumen

Geotrichum candidum is a pathogen associated with sour rot disease in tomato fruits at the postharvest stage. The main strategy for rot control is the use of chemical fungicides. Nevertheless, it is necessary to research eco-friendly options as postharvest treatments. A novel chitosan-based edible films/coatings with coconut mesocarp extracts were prepared. The effect of the addition in the films was evaluated in terms of physicochemical properties and antifungal potential. The addition of the mesocarp extracts resulted in changes in thickness, solubility, color, transparency, opacity, and a good protective effect as UV-Barrier. The mesocarp extracts improved the resistance and flexibility of films as evidenced by FTIR analysis. SEM micrographs of films with extracts showed a homogeneous, smooth surface with no apparent fractures. In vitro, the mycelial development, germination, and sporulation process were strongly affected by all treatments, especially at 1.5% of chitosan and in the presence of extracts. In in situ trials, preventive applications of coatings were more efficient for controlling sour rot and decreased the lesion of infected tomato fruits compared to the curative application of treatments. Thus, the addition of mesocarp extracts in the chitosan matrix could be a smart choice to improve the physicochemical properties of films and coatings. In addition, the treatments could be an eco-friendly alternative for controlling G. candidum on tomato fruits.

Idioma originalInglés
Número de artículo110077
PublicaciónFood Control
Volumen155
DOI
EstadoPublicada - ene. 2024

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