The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (<i>Myrtillocactus geometrizans</i>) Fruits
The <i>Myrtillocactus geometrizans</i> (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologies that prolong the shelf life o...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-11-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/8/11/248 |
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| author | César Uriel López-Palestina César Leobardo Aguirre-Mancilla Juan Carlos Raya-Pérez Juan Gabriel Ramírez-Pimentel Jorge Gutiérrez-Tlahque Alma Delia Hernández-Fuentes |
| author_facet | César Uriel López-Palestina César Leobardo Aguirre-Mancilla Juan Carlos Raya-Pérez Juan Gabriel Ramírez-Pimentel Jorge Gutiérrez-Tlahque Alma Delia Hernández-Fuentes |
| author_sort | César Uriel López-Palestina |
| collection | DOAJ |
| description | The <i>Myrtillocactus geometrizans</i> (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologies that prolong the shelf life of the fruits is still insufficient. The objective of the present research was to evaluate the effect of a gelatin coating incorporating 0%, 1%, or 3% tomato oily extract (TOE), compared to a control (without coating), on the physicochemical and antioxidant properties of garambullo fruits stored for 15 days at 5 °C. The gelatin coatings with TOE significantly (<i>p</i> ≤ 0.05) delayed changes in weight loss, brix degrees, titratable acidity and pH, compared to the control during storage. Fruits coated with TOE-gelatin had a higher content of betalains, ascorbic acid, total phenols, and flavonoids. The results showed that a higher concentration of phytochemicals increased antioxidant activity <i>in vitro</i>; the maximum values found for Trolox equivalents per kg of fresh weight were 10.46 and 17.65 mM for the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and Trolox Equivalent Antioxidant Capacity Method (TEAC) tests, respectively. The gelatin coating with TOE-3% (COTE-3%) reduced water loss by 1.66 times, compared to the control. In addition, the fruits covered with COTE-3% showed the highest concentration of bioactive compounds during storage. |
| first_indexed | 2024-12-17T06:00:44Z |
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| id | doaj.art-f5f1cf0756fc46f2bdae712aa4e03b85 |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-12-17T06:00:44Z |
| publishDate | 2018-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-f5f1cf0756fc46f2bdae712aa4e03b852022-12-21T22:00:55ZengMDPI AGAgronomy2073-43952018-11-0181124810.3390/agronomy8110248agronomy8110248The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (<i>Myrtillocactus geometrizans</i>) FruitsCésar Uriel López-Palestina0César Leobardo Aguirre-Mancilla1Juan Carlos Raya-Pérez2Juan Gabriel Ramírez-Pimentel3Jorge Gutiérrez-Tlahque4Alma Delia Hernández-Fuentes5Tecnológico Nacional de México/I. T. Roque, km. 8 Carretera Celaya-Juventino Rosas, Celaya C.P. 38110, Guanajuato, MexicoTecnológico Nacional de México/I. T. Roque, km. 8 Carretera Celaya-Juventino Rosas, Celaya C.P. 38110, Guanajuato, MexicoTecnológico Nacional de México/I. T. Roque, km. 8 Carretera Celaya-Juventino Rosas, Celaya C.P. 38110, Guanajuato, MexicoTecnológico Nacional de México/I. T. Roque, km. 8 Carretera Celaya-Juventino Rosas, Celaya C.P. 38110, Guanajuato, MexicoTecnológico Nacional de México/I. T. de Zitácuaro, Av. Tecnológico No. 186 Manzanillos, H. Zitácuaro C.P. 61534, Michoacán, MexicoInstituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km. 1, Rancho Universitario, Tulancingo C.P. 43600, Hidalgo, MexicoThe <i>Myrtillocactus geometrizans</i> (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologies that prolong the shelf life of the fruits is still insufficient. The objective of the present research was to evaluate the effect of a gelatin coating incorporating 0%, 1%, or 3% tomato oily extract (TOE), compared to a control (without coating), on the physicochemical and antioxidant properties of garambullo fruits stored for 15 days at 5 °C. The gelatin coatings with TOE significantly (<i>p</i> ≤ 0.05) delayed changes in weight loss, brix degrees, titratable acidity and pH, compared to the control during storage. Fruits coated with TOE-gelatin had a higher content of betalains, ascorbic acid, total phenols, and flavonoids. The results showed that a higher concentration of phytochemicals increased antioxidant activity <i>in vitro</i>; the maximum values found for Trolox equivalents per kg of fresh weight were 10.46 and 17.65 mM for the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and Trolox Equivalent Antioxidant Capacity Method (TEAC) tests, respectively. The gelatin coating with TOE-3% (COTE-3%) reduced water loss by 1.66 times, compared to the control. In addition, the fruits covered with COTE-3% showed the highest concentration of bioactive compounds during storage.https://www.mdpi.com/2073-4395/8/11/248<i>Myrtillocactus geometrizans</i>edible coatingshelf lifebioactivecompoundsantioxidants |
| spellingShingle | César Uriel López-Palestina César Leobardo Aguirre-Mancilla Juan Carlos Raya-Pérez Juan Gabriel Ramírez-Pimentel Jorge Gutiérrez-Tlahque Alma Delia Hernández-Fuentes The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (<i>Myrtillocactus geometrizans</i>) Fruits Agronomy <i>Myrtillocactus geometrizans</i> edible coating shelf life bioactive compounds antioxidants |
| title | The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (<i>Myrtillocactus geometrizans</i>) Fruits |
| title_full | The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (<i>Myrtillocactus geometrizans</i>) Fruits |
| title_fullStr | The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (<i>Myrtillocactus geometrizans</i>) Fruits |
| title_full_unstemmed | The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (<i>Myrtillocactus geometrizans</i>) Fruits |
| title_short | The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (<i>Myrtillocactus geometrizans</i>) Fruits |
| title_sort | effect of an edible coating with tomato oily extract on the physicochemical and antioxidant properties of garambullo i myrtillocactus geometrizans i fruits |
| topic | <i>Myrtillocactus geometrizans</i> edible coating shelf life bioactive compounds antioxidants |
| url | https://www.mdpi.com/2073-4395/8/11/248 |
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