Effect of different essential oils on the properties of edible coatings based on yam (dioscorea rotundata l.) starch and its application in strawberry (fragaria vesca l.) preservation

Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food. Therefore, the objective of this work was to deve...

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Autores:
Gómez Contreras, Paula Andrea
Figueroa López, Kelly Johana
Hernández-Fernández, Joaquín
Cortés Rodríguez, Misael
Ortega-Toro, Rodrigo
Tipo de recurso:
Article of journal
Fecha de publicación:
2021
Institución:
Corporación Universidad de la Costa
Repositorio:
REDICUC - Repositorio CUC
Idioma:
eng
OAI Identifier:
oai:repositorio.cuc.edu.co:11323/9048
Acceso en línea:
https://hdl.handle.net/11323/9048
https://doi.org/10.3390/app112211057
https://repositorio.cuc.edu.co/
Palabra clave:
Physicochemical properties
Shelf life
Lime essential oil
Fennel essential oil
Lavender essential oil
Rights
openAccess
License
Atribución 4.0 Internacional (CC BY 4.0)
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oai_identifier_str oai:repositorio.cuc.edu.co:11323/9048
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dc.title.eng.fl_str_mv Effect of different essential oils on the properties of edible coatings based on yam (dioscorea rotundata l.) starch and its application in strawberry (fragaria vesca l.) preservation
title Effect of different essential oils on the properties of edible coatings based on yam (dioscorea rotundata l.) starch and its application in strawberry (fragaria vesca l.) preservation
spellingShingle Effect of different essential oils on the properties of edible coatings based on yam (dioscorea rotundata l.) starch and its application in strawberry (fragaria vesca l.) preservation
Physicochemical properties
Shelf life
Lime essential oil
Fennel essential oil
Lavender essential oil
title_short Effect of different essential oils on the properties of edible coatings based on yam (dioscorea rotundata l.) starch and its application in strawberry (fragaria vesca l.) preservation
title_full Effect of different essential oils on the properties of edible coatings based on yam (dioscorea rotundata l.) starch and its application in strawberry (fragaria vesca l.) preservation
title_fullStr Effect of different essential oils on the properties of edible coatings based on yam (dioscorea rotundata l.) starch and its application in strawberry (fragaria vesca l.) preservation
title_full_unstemmed Effect of different essential oils on the properties of edible coatings based on yam (dioscorea rotundata l.) starch and its application in strawberry (fragaria vesca l.) preservation
title_sort Effect of different essential oils on the properties of edible coatings based on yam (dioscorea rotundata l.) starch and its application in strawberry (fragaria vesca l.) preservation
dc.creator.fl_str_mv Gómez Contreras, Paula Andrea
Figueroa López, Kelly Johana
Hernández-Fernández, Joaquín
Cortés Rodríguez, Misael
Ortega-Toro, Rodrigo
dc.contributor.author.spa.fl_str_mv Gómez Contreras, Paula Andrea
Figueroa López, Kelly Johana
Hernández-Fernández, Joaquín
Cortés Rodríguez, Misael
Ortega-Toro, Rodrigo
dc.subject.proposal.eng.fl_str_mv Physicochemical properties
Shelf life
Lime essential oil
Fennel essential oil
Lavender essential oil
topic Physicochemical properties
Shelf life
Lime essential oil
Fennel essential oil
Lavender essential oil
description Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food. Therefore, the objective of this work was to develop a coating based on yam (Dioscorea rotundata L.) starch-containing lime, fennel, and lavender essential oils to extend the shelf life of strawberries (Fragaria vesca l.). The tensile properties, barrier properties (water vapour permeability (WVP) and oxygen permeability (OP)), moisture content, water-solubility, absorption capacity, water contact angle, optical properties, the antioxidant activity of the resultant starch-based coatings were evaluated. After that, the active properties of the coatings were assessed on strawberries inoculated with Aspergillus niger during 14 days of storage at 25 °C. The results showed that the incorporation of essential oils improved the elongation and WVP and provided antioxidant capacity and antimicrobial activity in the films. In particular, the essential oil of lime showed higher antioxidant activity. This fact caused the unwanted modification of other properties, such as the decrease in tensile strength, elastic modulus and increase in OP. The present study revealed the potential use of lime, fennel, and lavender essential oils incorporated into a polymeric yam starch matrix to produce biodegradable active films (antioxidant and antimicrobial). Obtained films showed to be a viable alternative to increase the shelf life of strawberries and protect them against Aspergillus niger.
publishDate 2021
dc.date.issued.none.fl_str_mv 2021-11-22
dc.date.accessioned.none.fl_str_mv 2022-03-04T13:43:00Z
dc.date.available.none.fl_str_mv 2022-03-04T13:43:00Z
dc.type.spa.fl_str_mv Artículo de revista
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dc.type.content.spa.fl_str_mv Text
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dc.identifier.citation.spa.fl_str_mv Gómez-Contreras, P.; Figueroa-Lopez, K.J.; Hernández-Fernández, J.; Cortés Rodríguez, M.; Ortega-Toro, R. Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation. Appl. Sci. 2021, 11, 11057. https://doi.org/10.3390/app112211057
dc.identifier.issn.spa.fl_str_mv 2076-3417
dc.identifier.uri.spa.fl_str_mv https://hdl.handle.net/11323/9048
dc.identifier.url.spa.fl_str_mv https://doi.org/10.3390/app112211057
dc.identifier.doi.spa.fl_str_mv 10.3390/app112211057
dc.identifier.instname.spa.fl_str_mv Corporación Universidad de la Costa
dc.identifier.reponame.spa.fl_str_mv REDICUC - Repositorio CUC
dc.identifier.repourl.spa.fl_str_mv https://repositorio.cuc.edu.co/
identifier_str_mv Gómez-Contreras, P.; Figueroa-Lopez, K.J.; Hernández-Fernández, J.; Cortés Rodríguez, M.; Ortega-Toro, R. Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation. Appl. Sci. 2021, 11, 11057. https://doi.org/10.3390/app112211057
2076-3417
10.3390/app112211057
Corporación Universidad de la Costa
REDICUC - Repositorio CUC
url https://hdl.handle.net/11323/9048
https://doi.org/10.3390/app112211057
https://repositorio.cuc.edu.co/
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartofjournal.spa.fl_str_mv Applied Sciences (Switzerland)
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spelling Gómez Contreras, Paula AndreaFigueroa López, Kelly JohanaHernández-Fernández, JoaquínCortés Rodríguez, MisaelOrtega-Toro, Rodrigo2022-03-04T13:43:00Z2022-03-04T13:43:00Z2021-11-22Gómez-Contreras, P.; Figueroa-Lopez, K.J.; Hernández-Fernández, J.; Cortés Rodríguez, M.; Ortega-Toro, R. Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation. Appl. Sci. 2021, 11, 11057. https://doi.org/10.3390/app1122110572076-3417https://hdl.handle.net/11323/9048https://doi.org/10.3390/app11221105710.3390/app112211057Corporación Universidad de la CostaREDICUC - Repositorio CUChttps://repositorio.cuc.edu.co/Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food. Therefore, the objective of this work was to develop a coating based on yam (Dioscorea rotundata L.) starch-containing lime, fennel, and lavender essential oils to extend the shelf life of strawberries (Fragaria vesca l.). The tensile properties, barrier properties (water vapour permeability (WVP) and oxygen permeability (OP)), moisture content, water-solubility, absorption capacity, water contact angle, optical properties, the antioxidant activity of the resultant starch-based coatings were evaluated. After that, the active properties of the coatings were assessed on strawberries inoculated with Aspergillus niger during 14 days of storage at 25 °C. The results showed that the incorporation of essential oils improved the elongation and WVP and provided antioxidant capacity and antimicrobial activity in the films. In particular, the essential oil of lime showed higher antioxidant activity. This fact caused the unwanted modification of other properties, such as the decrease in tensile strength, elastic modulus and increase in OP. The present study revealed the potential use of lime, fennel, and lavender essential oils incorporated into a polymeric yam starch matrix to produce biodegradable active films (antioxidant and antimicrobial). Obtained films showed to be a viable alternative to increase the shelf life of strawberries and protect them against Aspergillus niger.15 páginasapplication/pdfengMDPI Multidisciplinary Digital Publishing InstituteSwitzerlandAtribución 4.0 Internacional (CC BY 4.0)© 2021 by the authors. Licensee MDPI, Basel, Switzerland.https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Effect of different essential oils on the properties of edible coatings based on yam (dioscorea rotundata l.) starch and its application in strawberry (fragaria vesca l.) preservationArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/acceptedVersionhttps://www.mdpi.com/2076-3417/11/22/11057Applied Sciences (Switzerland)1. Álvarez-Hernández, M.H.; Artés-Hernández, F.; Ávalos-Belmontes, F. Current Scenario of Adsorbent Materials Used in Ethylene Scavenging Systems to Extend Fruit and Vegetable Postharvest Life. Food Bioprocess Technol. 2018, 11, 511–525. [CrossRef]2. Abad, C.F.A.; Álvarez, L.S.J.; Mora, E.D.C. 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[CrossRef]1512211Physicochemical propertiesShelf lifeLime essential oilFennel essential oilLavender essential oilPublicationORIGINALEffect of different essential oils on the properties of edible coatings based on yam.pdfEffect of different essential oils on the properties of edible coatings based on yam.pdfapplication/pdf745552https://repositorio.cuc.edu.co/bitstreams/d5537d7d-d3ae-437f-8387-c6d9a843e27d/download9b01afaccb83f6267322a4075a612416MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-83196https://repositorio.cuc.edu.co/bitstreams/3c5af764-554f-4839-aee5-b60e882379c3/downloade30e9215131d99561d40d6b0abbe9badMD52TEXTEffect of different essential oils on the properties of edible coatings based on yam.pdf.txtEffect of different essential oils on the properties of edible coatings based on yam.pdf.txttext/plain61007https://repositorio.cuc.edu.co/bitstreams/e17ba6eb-4e51-452f-8197-31c0e4a9057a/download029cef2dac3e4a25fc74e3cf5cf10d64MD53THUMBNAILEffect of different essential oils on the properties of edible coatings based on yam.pdf.jpgEffect of different essential oils on the properties of edible coatings based on yam.pdf.jpgimage/jpeg16636https://repositorio.cuc.edu.co/bitstreams/6d31466c-6c43-4328-9ae4-ffce26869ce6/download521f0ebee3795fb7a1a00961e920e68aMD5411323/9048oai:repositorio.cuc.edu.co:11323/90482024-09-17 12:45:20.905https://creativecommons.org/licenses/by/4.0/Atribución 4.0 Internacional (CC BY 4.0)open.accesshttps://repositorio.cuc.edu.coRepositorio de la Universidad de la Costa CUCrepdigital@cuc.edu.coQXV0b3Jpem8gKGF1dG9yaXphbW9zKSBhIGxhIEJpYmxpb3RlY2EgZGUgbGEgSW5zdGl0dWNpw7NuIHBhcmEgcXVlIGluY2x1eWEgdW5hIGNvcGlhLCBpbmRleGUgeSBkaXZ1bGd1ZSBlbiBlbCBSZXBvc2l0b3JpbyBJbnN0aXR1Y2lvbmFsLCBsYSBvYnJhIG1lbmNpb25hZGEgY29uIGVsIGZpbiBkZSBmYWNpbGl0YXIgbG9zIHByb2Nlc29zIGRlIHZpc2liaWxpZGFkIGUgaW1wYWN0byBkZSBsYSBtaXNtYSwgY29uZm9ybWUgYSBsb3MgZGVyZWNob3MgcGF0cmltb25pYWxlcyBxdWUgbWUobm9zKSBjb3JyZXNwb25kZShuKSB5IHF1ZSBpbmNsdXllbjogbGEgcmVwcm9kdWNjacOzbiwgY29tdW5pY2FjacOzbiBww7pibGljYSwgZGlzdHJpYnVjacOzbiBhbCBww7pibGljbywgdHJhbnNmb3JtYWNpw7NuLCBkZSBjb25mb3JtaWRhZCBjb24gbGEgbm9ybWF0aXZpZGFkIHZpZ2VudGUgc29icmUgZGVyZWNob3MgZGUgYXV0b3IgeSBkZXJlY2hvcyBjb25leG9zIHJlZmVyaWRvcyBlbiBhcnQuIDIsIDEyLCAzMCAobW9kaWZpY2FkbyBwb3IgZWwgYXJ0IDUgZGUgbGEgbGV5IDE1MjAvMjAxMiksIHkgNzIgZGUgbGEgbGV5IDIzIGRlIGRlIDE5ODIsIExleSA0NCBkZSAxOTkzLCBhcnQuIDQgeSAxMSBEZWNpc2nDs24gQW5kaW5hIDM1MSBkZSAxOTkzIGFydC4gMTEsIERlY3JldG8gNDYwIGRlIDE5OTUsIENpcmN1bGFyIE5vIDA2LzIwMDIgZGUgbGEgRGlyZWNjacOzbiBOYWNpb25hbCBkZSBEZXJlY2hvcyBkZSBhdXRvciwgYXJ0LiAxNSBMZXkgMTUyMCBkZSAyMDEyLCBsYSBMZXkgMTkxNSBkZSAyMDE4IHkgZGVtw6FzIG5vcm1hcyBzb2JyZSBsYSBtYXRlcmlhLg0KDQpBbCByZXNwZWN0byBjb21vIEF1dG9yKGVzKSBtYW5pZmVzdGFtb3MgY29ub2NlciBxdWU6DQoNCi0gTGEgYXV0b3JpemFjacOzbiBlcyBkZSBjYXLDoWN0ZXIgbm8gZXhjbHVzaXZhIHkgbGltaXRhZGEsIGVzdG8gaW1wbGljYSBxdWUgbGEgbGljZW5jaWEgdGllbmUgdW5hIHZpZ2VuY2lhLCBxdWUgbm8gZXMgcGVycGV0dWEgeSBxdWUgZWwgYXV0b3IgcHVlZGUgcHVibGljYXIgbyBkaWZ1bmRpciBzdSBvYnJhIGVuIGN1YWxxdWllciBvdHJvIG1lZGlvLCBhc8OtIGNvbW8gbGxldmFyIGEgY2FibyBjdWFscXVpZXIgdGlwbyBkZSBhY2Npw7NuIHNvYnJlIGVsIGRvY3VtZW50by4NCg0KLSBMYSBhdXRvcml6YWNpw7NuIHRlbmRyw6EgdW5hIHZpZ2VuY2lhIGRlIGNpbmNvIGHDsW9zIGEgcGFydGlyIGRlbCBtb21lbnRvIGRlIGxhIGluY2x1c2nDs24gZGUgbGEgb2JyYSBlbiBlbCByZXBvc2l0b3JpbywgcHJvcnJvZ2FibGUgaW5kZWZpbmlkYW1lbnRlIHBvciBlbCB0aWVtcG8gZGUgZHVyYWNpw7NuIGRlIGxvcyBkZXJlY2hvcyBwYXRyaW1vbmlhbGVzIGRlbCBhdXRvciB5IHBvZHLDoSBkYXJzZSBwb3IgdGVybWluYWRhIHVuYSB2ZXogZWwgYXV0b3IgbG8gbWFuaWZpZXN0ZSBwb3IgZXNjcml0byBhIGxhIGluc3RpdHVjacOzbiwgY29uIGxhIHNhbHZlZGFkIGRlIHF1ZSBsYSBvYnJhIGVzIGRpZnVuZGlkYSBnbG9iYWxtZW50ZSB5IGNvc2VjaGFkYSBwb3IgZGlmZXJlbnRlcyBidXNjYWRvcmVzIHkvbyByZXBvc2l0b3Jpb3MgZW4gSW50ZXJuZXQgbG8gcXVlIG5vIGdhcmFudGl6YSBxdWUgbGEgb2JyYSBwdWVkYSBzZXIgcmV0aXJhZGEgZGUgbWFuZXJhIGlubWVkaWF0YSBkZSBvdHJvcyBzaXN0ZW1hcyBkZSBpbmZvcm1hY2nDs24gZW4gbG9zIHF1ZSBzZSBoYXlhIGluZGV4YWRvLCBkaWZlcmVudGVzIGFsIHJlcG9zaXRvcmlvIGluc3RpdHVjaW9uYWwgZGUgbGEgSW5zdGl0dWNpw7NuLCBkZSBtYW5lcmEgcXVlIGVsIGF1dG9yKHJlcykgdGVuZHLDoW4gcXVlIHNvbGljaXRhciBsYSByZXRpcmFkYSBkZSBzdSBvYnJhIGRpcmVjdGFtZW50ZSBhIG90cm9zIHNpc3RlbWFzIGRlIGluZm9ybWFjacOzbiBkaXN0aW50b3MgYWwgZGUgbGEgSW5zdGl0dWNpw7NuIHNpIGRlc2VhIHF1ZSBzdSBvYnJhIHNlYSByZXRpcmFkYSBkZSBpbm1lZGlhdG8uDQoNCi0gTGEgYXV0b3JpemFjacOzbiBkZSBwdWJsaWNhY2nDs24gY29tcHJlbmRlIGVsIGZvcm1hdG8gb3JpZ2luYWwgZGUgbGEgb2JyYSB5IHRvZG9zIGxvcyBkZW3DoXMgcXVlIHNlIHJlcXVpZXJhIHBhcmEgc3UgcHVibGljYWNpw7NuIGVuIGVsIHJlcG9zaXRvcmlvLiBJZ3VhbG1lbnRlLCBsYSBhdXRvcml6YWNpw7NuIHBlcm1pdGUgYSBsYSBpbnN0aXR1Y2nDs24gZWwgY2FtYmlvIGRlIHNvcG9ydGUgZGUgbGEgb2JyYSBjb24gZmluZXMgZGUgcHJlc2VydmFjacOzbiAoaW1wcmVzbywgZWxlY3Ryw7NuaWNvLCBkaWdpdGFsLCBJbnRlcm5ldCwgaW50cmFuZXQsIG8gY3VhbHF1aWVyIG90cm8gZm9ybWF0byBjb25vY2lkbyBvIHBvciBjb25vY2VyKS4NCg0KLSBMYSBhdXRvcml6YWNpw7NuIGVzIGdyYXR1aXRhIHkgc2UgcmVudW5jaWEgYSByZWNpYmlyIGN1YWxxdWllciByZW11bmVyYWNpw7NuIHBvciBsb3MgdXNvcyBkZSBsYSBvYnJhLCBkZSBhY3VlcmRvIGNvbiBsYSBsaWNlbmNpYSBlc3RhYmxlY2lkYSBlbiBlc3RhIGF1dG9yaXphY2nDs24uDQoNCi0gQWwgZmlybWFyIGVzdGEgYXV0b3JpemFjacOzbiwgc2UgbWFuaWZpZXN0YSBxdWUgbGEgb2JyYSBlcyBvcmlnaW5hbCB5IG5vIGV4aXN0ZSBlbiBlbGxhIG5pbmd1bmEgdmlvbGFjacOzbiBhIGxvcyBkZXJlY2hvcyBkZSBhdXRvciBkZSB0ZXJjZXJvcy4gRW4gY2FzbyBkZSBxdWUgZWwgdHJhYmFqbyBoYXlhIHNpZG8gZmluYW5jaWFkbyBwb3IgdGVyY2Vyb3MgZWwgbyBsb3MgYXV0b3JlcyBhc3VtZW4gbGEgcmVzcG9uc2FiaWxpZGFkIGRlbCBjdW1wbGltaWVudG8gZGUgbG9zIGFjdWVyZG9zIGVzdGFibGVjaWRvcyBzb2JyZSBsb3MgZGVyZWNob3MgcGF0cmltb25pYWxlcyBkZSBsYSBvYnJhIGNvbiBkaWNobyB0ZXJjZXJvLg0KDQotIEZyZW50ZSBhIGN1YWxxdWllciByZWNsYW1hY2nDs24gcG9yIHRlcmNlcm9zLCBlbCBvIGxvcyBhdXRvcmVzIHNlcsOhbiByZXNwb25zYWJsZXMsIGVuIG5pbmfDum4gY2FzbyBsYSByZXNwb25zYWJpbGlkYWQgc2Vyw6EgYXN1bWlkYSBwb3IgbGEgaW5zdGl0dWNpw7NuLg0KDQotIENvbiBsYSBhdXRvcml6YWNpw7NuLCBsYSBpbnN0aXR1Y2nDs24gcHVlZGUgZGlmdW5kaXIgbGEgb2JyYSBlbiDDrW5kaWNlcywgYnVzY2Fkb3JlcyB5IG90cm9zIHNpc3RlbWFzIGRlIGluZm9ybWFjacOzbiBxdWUgZmF2b3JlemNhbiBzdSB2aXNpYmlsaWRhZA==

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