Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges

Autores
Alvarez, María Victoria; Palou, Lluís; Taberner, Verònica; Fernández Catalán, Asunción; Argente Sanchis, Maricruz; Pitta, Eleni; Pérez Gago, María Bernardita
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Novel pectin-based, antifungal, edible coatings (ECs) were formulated by the addition of natural extracts or essential oils (EOs), and their ability to control green mold (GM), caused by Penicillium digitatum, and preserve postharvest quality of ‘Valencia’ oranges was evaluated. Satureja montana, Cinnamomum zeylanicum (CN), Commiphora myrrha (MY) EOs, eugenol (EU), geraniol (GE), vanillin, and propolis extract were selected as the most effective antifungal agents against P. digitatum in in vitro assays. Pectin-beeswax edible coatings amended with these antifungals were applied to artificially inoculated oranges to evaluate GM control. ECs containing GE (2 g/kg), EU (4 and 8 g/kg), and MY EO (15 g/kg) reduced disease incidence by up to 58% after 8 days of incubation at 20◦C, while CN (8 g/kg) effectively reduced disease severity. Moreover, ECs formulated with EU (8 g/kg) and GE (2 g/kg) were the most effective on artificially inoculated cold-stored oranges, with GM incidence reductions of 56 and 48% after 4 weeks at 5◦C. Furthermore, ECs containing EU and MY reduced weight loss and maintained sensory and physicochemical quality after 8 weeks at 5◦C followed by 7 days at 20◦C. Overall, ECs with EU were the most promising and could be a good natural, safe, and eco-friendly commercial treatment for preserving orange postharvest quality.
Fil: Alvarez, María Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Palou, Lluís. Institut Valencià D'investigacions Agràries.; España
Fil: Taberner, Verònica. Institut Valencià D'investigacions Agràries.; España
Fil: Fernández Catalán, Asunción. Institut Valencià D'investigacions Agràries.; España
Fil: Argente Sanchis, Maricruz. Institut Valencià D'investigacions Agràries.; España
Fil: Pitta, Eleni. Institut Valencià D'investigacions Agràries.; España
Fil: Pérez Gago, María Bernardita. Institut Valencià D'investigacions Agràries.; España
Materia
CITRUS
EDIBLE COATINGS
ESSENTIAL OILS
NATURAL EXTRACTS
PENICILLIUM DIGITATUM
POSTHARVEST DECAY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/187890
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/187890
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ OrangesAlvarez, María VictoriaPalou, LluísTaberner, VerònicaFernández Catalán, AsunciónArgente Sanchis, MaricruzPitta, EleniPérez Gago, María BernarditaCITRUSEDIBLE COATINGSESSENTIAL OILSNATURAL EXTRACTSPENICILLIUM DIGITATUMPOSTHARVEST DECAYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Novel pectin-based, antifungal, edible coatings (ECs) were formulated by the addition of natural extracts or essential oils (EOs), and their ability to control green mold (GM), caused by Penicillium digitatum, and preserve postharvest quality of ‘Valencia’ oranges was evaluated. Satureja montana, Cinnamomum zeylanicum (CN), Commiphora myrrha (MY) EOs, eugenol (EU), geraniol (GE), vanillin, and propolis extract were selected as the most effective antifungal agents against P. digitatum in in vitro assays. Pectin-beeswax edible coatings amended with these antifungals were applied to artificially inoculated oranges to evaluate GM control. ECs containing GE (2 g/kg), EU (4 and 8 g/kg), and MY EO (15 g/kg) reduced disease incidence by up to 58% after 8 days of incubation at 20◦C, while CN (8 g/kg) effectively reduced disease severity. Moreover, ECs formulated with EU (8 g/kg) and GE (2 g/kg) were the most effective on artificially inoculated cold-stored oranges, with GM incidence reductions of 56 and 48% after 4 weeks at 5◦C. Furthermore, ECs containing EU and MY reduced weight loss and maintained sensory and physicochemical quality after 8 weeks at 5◦C followed by 7 days at 20◦C. Overall, ECs with EU were the most promising and could be a good natural, safe, and eco-friendly commercial treatment for preserving orange postharvest quality.Fil: Alvarez, María Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Palou, Lluís. Institut Valencià D'investigacions Agràries.; EspañaFil: Taberner, Verònica. Institut Valencià D'investigacions Agràries.; EspañaFil: Fernández Catalán, Asunción. Institut Valencià D'investigacions Agràries.; EspañaFil: Argente Sanchis, Maricruz. Institut Valencià D'investigacions Agràries.; EspañaFil: Pitta, Eleni. Institut Valencià D'investigacions Agràries.; EspañaFil: Pérez Gago, María Bernardita. Institut Valencià D'investigacions Agràries.; EspañaMDPI2022-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/187890Alvarez, María Victoria; Palou, Lluís; Taberner, Verònica; Fernández Catalán, Asunción; Argente Sanchis, Maricruz; et al.; Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges; MDPI; Foods; 11; 8; 4-2022; 1083-10972304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/11/8/1083info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11081083info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:31:53Zoai:ri.conicet.gov.ar:11336/187890instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:31:53.651CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges
title Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges
spellingShingle Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges
Alvarez, María Victoria
CITRUS
EDIBLE COATINGS
ESSENTIAL OILS
NATURAL EXTRACTS
PENICILLIUM DIGITATUM
POSTHARVEST DECAY
title_short Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges
title_full Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges
title_fullStr Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges
title_full_unstemmed Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges
title_sort Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges
dc.creator.none.fl_str_mv Alvarez, María Victoria
Palou, Lluís
Taberner, Verònica
Fernández Catalán, Asunción
Argente Sanchis, Maricruz
Pitta, Eleni
Pérez Gago, María Bernardita
author Alvarez, María Victoria
author_facet Alvarez, María Victoria
Palou, Lluís
Taberner, Verònica
Fernández Catalán, Asunción
Argente Sanchis, Maricruz
Pitta, Eleni
Pérez Gago, María Bernardita
author_role author
author2 Palou, Lluís
Taberner, Verònica
Fernández Catalán, Asunción
Argente Sanchis, Maricruz
Pitta, Eleni
Pérez Gago, María Bernardita
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv CITRUS
EDIBLE COATINGS
ESSENTIAL OILS
NATURAL EXTRACTS
PENICILLIUM DIGITATUM
POSTHARVEST DECAY
topic CITRUS
EDIBLE COATINGS
ESSENTIAL OILS
NATURAL EXTRACTS
PENICILLIUM DIGITATUM
POSTHARVEST DECAY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Novel pectin-based, antifungal, edible coatings (ECs) were formulated by the addition of natural extracts or essential oils (EOs), and their ability to control green mold (GM), caused by Penicillium digitatum, and preserve postharvest quality of ‘Valencia’ oranges was evaluated. Satureja montana, Cinnamomum zeylanicum (CN), Commiphora myrrha (MY) EOs, eugenol (EU), geraniol (GE), vanillin, and propolis extract were selected as the most effective antifungal agents against P. digitatum in in vitro assays. Pectin-beeswax edible coatings amended with these antifungals were applied to artificially inoculated oranges to evaluate GM control. ECs containing GE (2 g/kg), EU (4 and 8 g/kg), and MY EO (15 g/kg) reduced disease incidence by up to 58% after 8 days of incubation at 20◦C, while CN (8 g/kg) effectively reduced disease severity. Moreover, ECs formulated with EU (8 g/kg) and GE (2 g/kg) were the most effective on artificially inoculated cold-stored oranges, with GM incidence reductions of 56 and 48% after 4 weeks at 5◦C. Furthermore, ECs containing EU and MY reduced weight loss and maintained sensory and physicochemical quality after 8 weeks at 5◦C followed by 7 days at 20◦C. Overall, ECs with EU were the most promising and could be a good natural, safe, and eco-friendly commercial treatment for preserving orange postharvest quality.
Fil: Alvarez, María Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Palou, Lluís. Institut Valencià D'investigacions Agràries.; España
Fil: Taberner, Verònica. Institut Valencià D'investigacions Agràries.; España
Fil: Fernández Catalán, Asunción. Institut Valencià D'investigacions Agràries.; España
Fil: Argente Sanchis, Maricruz. Institut Valencià D'investigacions Agràries.; España
Fil: Pitta, Eleni. Institut Valencià D'investigacions Agràries.; España
Fil: Pérez Gago, María Bernardita. Institut Valencià D'investigacions Agràries.; España
description Novel pectin-based, antifungal, edible coatings (ECs) were formulated by the addition of natural extracts or essential oils (EOs), and their ability to control green mold (GM), caused by Penicillium digitatum, and preserve postharvest quality of ‘Valencia’ oranges was evaluated. Satureja montana, Cinnamomum zeylanicum (CN), Commiphora myrrha (MY) EOs, eugenol (EU), geraniol (GE), vanillin, and propolis extract were selected as the most effective antifungal agents against P. digitatum in in vitro assays. Pectin-beeswax edible coatings amended with these antifungals were applied to artificially inoculated oranges to evaluate GM control. ECs containing GE (2 g/kg), EU (4 and 8 g/kg), and MY EO (15 g/kg) reduced disease incidence by up to 58% after 8 days of incubation at 20◦C, while CN (8 g/kg) effectively reduced disease severity. Moreover, ECs formulated with EU (8 g/kg) and GE (2 g/kg) were the most effective on artificially inoculated cold-stored oranges, with GM incidence reductions of 56 and 48% after 4 weeks at 5◦C. Furthermore, ECs containing EU and MY reduced weight loss and maintained sensory and physicochemical quality after 8 weeks at 5◦C followed by 7 days at 20◦C. Overall, ECs with EU were the most promising and could be a good natural, safe, and eco-friendly commercial treatment for preserving orange postharvest quality.
publishDate 2022
dc.date.none.fl_str_mv 2022-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/187890
Alvarez, María Victoria; Palou, Lluís; Taberner, Verònica; Fernández Catalán, Asunción; Argente Sanchis, Maricruz; et al.; Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges; MDPI; Foods; 11; 8; 4-2022; 1083-1097
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/187890
identifier_str_mv Alvarez, María Victoria; Palou, Lluís; Taberner, Verònica; Fernández Catalán, Asunción; Argente Sanchis, Maricruz; et al.; Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges; MDPI; Foods; 11; 8; 4-2022; 1083-1097
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/11/8/1083
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11081083
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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