Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

The objective of this study was to evaluate the effectiveness of a combination of UV-C disinfection treatment and a nano-coating lemon essential oil nanocapsules. The nanocapsules were prepared by ionic gelation with an alginate-pectin wall and the lemon essential oil had a particle size of 219 ± 22...

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Autores principales:	María L. Zambrano-Zaragoza, David Quintanar-Guerrero, Ricardo M. González-Reza, María A. Cornejo-Villegas, Gerardo Leyva-Gómez, Zaida Urbán-Morlán
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	alginate-pectin nanoparticles lemon essential oil antioxidant capacity emerging technologies Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/d4337e79004e42ab90b1e6dff4fde8cc
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spelling	oai:doaj.org-article:d4337e79004e42ab90b1e6dff4fde8cc2021-11-11T18:44:19ZEffects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber10.3390/polym132137052073-4360https://doaj.org/article/d4337e79004e42ab90b1e6dff4fde8cc2021-10-01T00:00:00Zhttps://www.mdpi.com/2073-4360/13/21/3705https://doaj.org/toc/2073-4360The objective of this study was to evaluate the effectiveness of a combination of UV-C disinfection treatment and a nano-coating lemon essential oil nanocapsules. The nanocapsules were prepared by ionic gelation with an alginate-pectin wall and the lemon essential oil had a particle size of 219 ± 22 nm and a zeta potential of −7.91 ± 0.18 mV. The lemon essential oil had an encapsulation efficiency of 68.19 ± 1.18%. The fresh-cut cucumber was stored for 15 days at 4 °C. Six formulations of nanocapsules were evaluated, and hydroxypropyl methylcellulose was used as matrix polysaccharide in four coatings. Three formulations were treated with UV-C at 4.5 kJ/m<sup>2</sup>. The results showed that the combination of UV-C and nano-coatings (lemon essential oil = 200 mg/L) increased the shelf life by up to 15 days. Using UV-C and nano-coatings, the ∆E value was 7.12 at the end of the storage period, while the Control samples had an ∆E of 28.1. With nano-coating treatment, the amount of polyphenols decreased by 23% within 9 days. In contrast, with combined UV-C and nano-coating treatment, the amount of polyphenols was reduced by 38.84% within 15 days. The antioxidant capacity remained stable at 459 μmol TE/100 g for the fresh product when the combined treatment was used. A good correlation was also observed between the increasing of the fruit’s shelf life and decreasing of its enzymatic activity. The inclusion of UV-C treatment contributed to the reduction in the initial total bacteria at 3.30 log CFU/g and its combination with nano-coatings helped in the control of microbial growth during storage.María L. Zambrano-ZaragozaDavid Quintanar-GuerreroRicardo M. González-RezaMaría A. Cornejo-VillegasGerardo Leyva-GómezZaida Urbán-MorlánMDPI AGarticlealginate-pectinnanoparticleslemon essential oilantioxidant capacityemerging technologiesOrganic chemistryQD241-441ENPolymers, Vol 13, Iss 3705, p 3705 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	alginate-pectin nanoparticles lemon essential oil antioxidant capacity emerging technologies Organic chemistry QD241-441
spellingShingle	alginate-pectin nanoparticles lemon essential oil antioxidant capacity emerging technologies Organic chemistry QD241-441 María L. Zambrano-Zaragoza David Quintanar-Guerrero Ricardo M. González-Reza María A. Cornejo-Villegas Gerardo Leyva-Gómez Zaida Urbán-Morlán Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber
description	The objective of this study was to evaluate the effectiveness of a combination of UV-C disinfection treatment and a nano-coating lemon essential oil nanocapsules. The nanocapsules were prepared by ionic gelation with an alginate-pectin wall and the lemon essential oil had a particle size of 219 ± 22 nm and a zeta potential of −7.91 ± 0.18 mV. The lemon essential oil had an encapsulation efficiency of 68.19 ± 1.18%. The fresh-cut cucumber was stored for 15 days at 4 °C. Six formulations of nanocapsules were evaluated, and hydroxypropyl methylcellulose was used as matrix polysaccharide in four coatings. Three formulations were treated with UV-C at 4.5 kJ/m<sup>2</sup>. The results showed that the combination of UV-C and nano-coatings (lemon essential oil = 200 mg/L) increased the shelf life by up to 15 days. Using UV-C and nano-coatings, the ∆E value was 7.12 at the end of the storage period, while the Control samples had an ∆E of 28.1. With nano-coating treatment, the amount of polyphenols decreased by 23% within 9 days. In contrast, with combined UV-C and nano-coating treatment, the amount of polyphenols was reduced by 38.84% within 15 days. The antioxidant capacity remained stable at 459 μmol TE/100 g for the fresh product when the combined treatment was used. A good correlation was also observed between the increasing of the fruit’s shelf life and decreasing of its enzymatic activity. The inclusion of UV-C treatment contributed to the reduction in the initial total bacteria at 3.30 log CFU/g and its combination with nano-coatings helped in the control of microbial growth during storage.
format	article
author	María L. Zambrano-Zaragoza David Quintanar-Guerrero Ricardo M. González-Reza María A. Cornejo-Villegas Gerardo Leyva-Gómez Zaida Urbán-Morlán
author_facet	María L. Zambrano-Zaragoza David Quintanar-Guerrero Ricardo M. González-Reza María A. Cornejo-Villegas Gerardo Leyva-Gómez Zaida Urbán-Morlán
author_sort	María L. Zambrano-Zaragoza
title	Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber
title_short	Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber
title_full	Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber
title_fullStr	Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber
title_full_unstemmed	Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber
title_sort	effects of uv-c and edible nano-coating as a combined strategy to preserve fresh-cut cucumber
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/d4337e79004e42ab90b1e6dff4fde8cc
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Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

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