Changes of the shelf life of candelilla wax/tarbush bioactive based-nanocoated apples at industrial level conditions
2018
De León-Zapata, Miguel A. | Ventura-Sobrevilla, Janeth M. | Salinas-Jasso, Thalia A. | Flores-Gallegos, Adriana C. | Rodríguez-Herrera, Raul | Pastrana-Castro, Lorenzo | Rua-Rodríguez, María Luisa | Aguilar, Cristóbal N.
The aim of this study was to determine the efficacy of the candelilla wax-based nanocoating for increase the shelf life of apples at industrial level. Phytomolecules of tarbush were obtained and were added in the nanocoating for morphological characterization and quantification of nanoparticles. Phytomolecules of tarbush promoted a high amount of nanoparticles and a surface uniform and free from heterogeneity in the nanocoating. Apples fruit dipped for 10s in nanocoating with phytomolecules of tarbush and without phytomolecules then were stored on marketing conditions at 22±2°C and refrigeration at 5±2°C, 90% RH at industrial level, while the uncoated fruit served as controls. Physicochemical changes were monitored during 8 weeks. A sensory evaluation of preference in taste and appearance was performed in the apples. Candelilla wax-based nanocoating with phytomolecules of tarbush was able to reduce significantly (P˂0.05) the physicochemical changes in the apples. The results of the overall preference indicated that control apples were the most preferred in taste and appearance. Apples coated with nanocoating with phytomolecules of tarbush were the least preferred in appearance and taste. According to the results, phytomolecules of tarbush incorporated into the candelilla wax-based nanocoating is an alternative for increase shelf life of Golden delicious apples in marketing conditions and refrigeration at industrial level.
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