Edible alginate-based coating in combination with nanoencapsulated eugenol and its preservative effect on the shelf life of tomato (Solanum lycopersicum)

Andrés Mauricio Piña-Barrera, Marbella Saraí Ramírez Pérez, Rocío Álvarez Román, Juan Gabriel Báez González, Carlos Abel Amaya Guerra, Sergio Arturo Galindo Rodríguez

Article ID: 1686
Vol 5, Issue 2, 2022

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Deficiencies in postharvest technology and the attack of phytopathogens cause horticultural products, such as tomatoes to have a very short shelf life. In addition to the economic damage, this can also have negative effects on health and the environment. The objective of this work is to evaluate an active coating of sodium alginate in combination with eugenol-loaded polymeric nanocapsules (AL-NP-EUG) to improve the shelf life of tomato. Using the nanoprecipitation technique, NPs with a size of 171 nm, a polydispersity index of 0.113 and a zeta potential of −2.47 mV were obtained. Using the HS-SPME technique with GC-FID, an encapsulation efficiency percentage of 31.85% was determined for EUG. The shelf-life study showed that the AL-NP-EUG-treated tomatoes maintained firmness longer than those without the coating. In addition, the pathogenicity test showed that tomatoes with AL-NP-EUG showed no signs of damage caused by the phytopathogen Colletotrichum gloesporoides. It was concluded that the formulation of EUG nanoencapsulated and incorporated into the edible coating presents high potential for its application as a natural nanoconservative of fruit and vegetable products such as tomato.


Shelf Life; Edible Coatings; Eugenol; Polymeric Nanoparticles; HS-SPME

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DOI: http://dx.doi.org/10.24294/can.v5i2.1686


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