Effect of solid lipid nanoparticles coating on shelf life of refrigerated fresh-cut guava

The objective of this work was to study the effect of applying coatings with solid lipid nanoparticles (SLN) on shelf life of fresh-cut guava.
The SLN were prepared by hot homogenization method employing candeuba wax as solid lipid to obtain a submicronic size system.
The film-forming dispersion contained xanthan gum as SLN support.
The film-forming dispersion was evaluated by its particle size (PS), polydispersion index (PDI) and zeta potential (ζ). The film-forming dispersions were prepared with 3 g L^-1 of xanthan gum, 5 g L^-1 of glycerol as plasticizer and SLN at different concentrations.
The SLN concentrations tested were 5 and 10 g L^-1. The guavas packaged were stored by 22 days at 7°C and 85% of RH. The coatings were applied by dipping and the changes in pH, soluble solid content, firmness and browning index were measured.
The differences between treatment were analyzed by ANOVA and Tukey test (=0.05). The particle size of the SLN was of 245 nm, IPD of 0.16 and ζ of -35 mV, indicative of a stable system.
The changes in pH (3.5-4.5) and SSC (10-11) did not show a statistically significant effect (p≤0.05) as function of SLN concentration.
The firmness (5-15 N) and browning index (50-80 on a 0 to 100 scale) presented effect with respect to the SLN concentration and storage time (p≤0.05). The best results were by samples coated with the film-forming dispersion with 5 g L^-1 of SLN. The use of coatings with solid lipid nanoparticles reduced the browning index and firmness loss of guava showing that SLN have a high potential for use in fresh cut fruit preservation.

VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits – Ethical and Technological Issues

R.M. González-Reza, M.S. Pérez-Olivier, V. Miranda-Linares, M.L. Zambrano-Zaragoza

edible coating, candeuba wax, nanoparticles, xanthan gum film, MAP packaging

https://doi.org/10.17660/ActaHortic.2018.1194.80