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Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons

2025Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorOliveira, Izamara
dc.contributor.authorSilveira, Tayse F. F. da
dc.contributor.authorGarcia, Vitor Augusto dos Santos
dc.contributor.authorVeiga-Santos, Pricila
dc.contributor.authorLima, Giuseppina Pace Pereira
dc.contributor.authorLima, Laíres
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorBarros, Lillian
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCarocho, Márcio
dc.date.accessioned2025-06-02T16:06:34Z
dc.date.available2025-06-02T16:06:34Z
dc.date.issued2025
dc.description.abstractEdible coatings enriched with bioactive compounds have emerged as promising alternatives to synthetic preservatives, aligning with sustainability goals and offering solutions for the conservation of perishable fruits. This study aimed to develop and evaluate the efficacy of edible coatings formulated with celery (Apium graveolens L.) and banana inflorescence (Musa acuminata var. “Dwarf Cavendish”) extracts, known for their antioxidant properties, in extending the shelf life of persimmons (Diospyros kaki L. var. Giombo). The extraction of phenolic compounds and flavonoids from both botanical sources was optimized using Response Surface Methodology (RSM), and the extracts were incorporated into agar-based edible coatings. Physicochemical parameters such as color (L*, a*, b*), pH, total phenolics, antioxidant activity (DPPH, FRAP), and total carotenoids were analyzed throughout storage at both refrigerated and room temperatures. The coatings exhibited moderate but significant effects on persimmon preservation, particularly in maintaining lightness (L*). Celery extract-based coatings showed 61.0 ± 2.1 at day 10 under refrigeration, compared to 55.0 ± 3.4 in banana inflorescence formulations. Over the storage period, total phenolics in coated samples degraded at a slower rate (0.3 ± 0.2 mg GAE/g in refrigerated conditions), while the antioxidant activity remained higher (DPPH EC50 = 80 ± 12 μg/mL for celery coatings at day 10). Color degradation was evident across all treatments, but coatings with celery extract were more effective in reducing changes in b (yellow-blue coordinate)**, maintaining a b value of 51 ± 6 at day 10, whereas uncoated samples decreased to 47 ± 10. These findings suggest that while the tested coatings provide some level of preservation, further optimization is required to enhance their efficacy, particularly in improving barrier properties and bioactive compound stability. Future research should focus on refining formulations by incorporating additional stabilizers and optimizing temperature conditions to enhance the preservation and safety aspects of coated fruits, ensuring their viability for commercial applications in the food industry.eng
dc.description.sponsorshipThis research was funded by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (doi:10.54499/UIDB/00690/2020) and UIDP/00690/2020 (doi:10.54499/UIDP/00690/2020) and SusTEC, LA/P/0007/2020 (doi:10.54499/LA/P/0007/2020), national funding by FCT- Foundation for Science and Technology, through the institutional scientific employment program-contract with Sandrina A. Heleno; and through the individual research grants of Izamara Oliveira and Laíres Lima (doi:10.54499/2020.06017.BD; BD/13393/2022). M. Carocho thanks FCT for his individual employment program–contract (CEEC-IND/00831/2018). Vitor Garcia, Priscila Santos and Giuseppina Lima acknowledge the São Paulo Research Foundation (FAPESP, Process number: 2023/06134-0) for providing financial support. To the Agenda VIIAFOOD - Platform for Valorization, Industrialization and Commercial Innovation for Agrifood (no. C644929456-00000040) for Tayse Silveira’s contract, a project supported under the PRR (www.recuperarportugal.gov.pt), and financed by the European Union /Next Generation EU. L.Barros thanks FCT through the institutional scientific employment program–contract for her contract (CEEC-INST, doi:10.54499/CEECNST/00107/2021/CP2793/CT0002).
dc.identifier.citationOliveira, Izamara; Silveira, Tayse F.F. da; Garcia, Vitor Augusto dos Santos; Veiga-Santos, Pricila; Lima, Giuseppina Pace Pereira; Lima, Laíres. (2025). Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons. Food Research International. ISSN 0963-9969. 213, p. 1-16
dc.identifier.doi10.1016/j.foodres.2025.116608
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/34548
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofFood Research International
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectEdible coatings
dc.subjectPersimmon preservation
dc.subjectResponse Surface methodology
dc.subjectLinear discriminant analysis
dc.titleDevelopment of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmonseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage16
oaire.citation.startPage1
oaire.citation.titleFood Research International
oaire.citation.volume213
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
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person.givenNameTayse F. F. da
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person.givenNameSandrina A.
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person.identifier.orcid0000-0002-2274-2166
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person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-7224-1098
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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