Publicação
Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons
| Resumo: | Edible 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. |
|---|---|
| Autores principais: | Oliveira, Izamara |
| Outros Autores: | Silveira, Tayse F. F. da; Garcia, Vitor Augusto dos Santos; Veiga-Santos, Pricila; Lima, Giuseppina Pace Pereira; Lima, Laíres; Santos-Buelga, Celestino; Barros, Lillian; Heleno, Sandrina A.; Carocho, Márcio |
| Assunto: | Edible coatings Persimmon preservation Response Surface methodology Linear discriminant analysis |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173343321391104 |
|---|---|
| author | Oliveira, Izamara |
| author2 | Silveira, Tayse F. F. da Garcia, Vitor Augusto dos Santos Veiga-Santos, Pricila Lima, Giuseppina Pace Pereira Lima, Laíres Santos-Buelga, Celestino Barros, Lillian Heleno, Sandrina A. Carocho, Márcio |
| author2_role | author author author author author author author author author |
| author_facet | Oliveira, Izamara Silveira, Tayse F. F. da Garcia, Vitor Augusto dos Santos Veiga-Santos, Pricila Lima, Giuseppina Pace Pereira Lima, Laíres Santos-Buelga, Celestino Barros, Lillian Heleno, Sandrina A. Carocho, Márcio |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Oliveira, Izamara\",\"Person.identifier.orcid\":\"0000-0002-2274-2166\"},{\"Person.name\":\"Silveira, Tayse F. F. da\"},{\"Person.name\":\"Garcia, Vitor Augusto dos Santos\"},{\"Person.name\":\"Veiga-Santos, Pricila\"},{\"Person.name\":\"Lima, Giuseppina Pace Pereira\"},{\"Person.name\":\"Lima, Laíres\",\"Person.identifier.orcid\":\"0000-0002-3094-3582\"},{\"Person.name\":\"Santos-Buelga, Celestino\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Heleno, Sandrina A.\",\"Person.identifier.orcid\":\"0000-0001-7224-1098\"},{\"Person.name\":\"Carocho, Márcio\",\"Person.identifier.orcid\":\"0000-0002-8978-4547\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Oliveira, Izamara Silveira, Tayse F. F. da Garcia, Vitor Augusto dos Santos Veiga-Santos, Pricila Lima, Giuseppina Pace Pereira Lima, Laíres Santos-Buelga, Celestino Barros, Lillian Heleno, Sandrina A. Carocho, Márcio |
| datacite.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2025-06-02T16:06:34Z |
| datacite.date.embargoed.fl_str_mv | 2025-06-02T16:06:34Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Edible coatings Persimmon preservation Response Surface methodology Linear discriminant analysis |
| datacite.titles.title.fl_str_mv | Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Oliveira, Izamara Silveira, Tayse F. F. da Garcia, Vitor Augusto dos Santos Veiga-Santos, Pricila Lima, Giuseppina Pace Pereira Lima, Laíres Santos-Buelga, Celestino Barros, Lillian Heleno, Sandrina A. Carocho, Márcio |
| dc.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2025-06-02T16:06:34Z |
| dc.date.embargoed.fl_str_mv | 2025-06-02T16:06:34Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/34548 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Edible coatings Persimmon preservation Response Surface methodology Linear discriminant analysis |
| dc.title.fl_str_mv | Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Edible 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/51b542c1-9913-4400-a4bb-0b40024001a5/download |
| funding.funder.alternateName_str_mv | FCT FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID 6817 - DCRRNI ID 6817 - DCRRNI ID |
| id | ipb_2255c42fe7fdce91c6bc70d0be2fb8db |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/34548 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/34548 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Oliveira, Izamara Oliveira, Izamara https://www.ciencia-id.pt/7E1C-E181-938C 7E1C-E181-938C http://orcid.org/0000-0002-2274-2166 0000-0002-2274-2166 Silveira, Tayse F. F. da Silveira, Tayse F. F. da https://www.ciencia-id.pt/541E-97D4-A3E5 541E-97D4-A3E5 Garcia, Vitor Augusto dos Santos Veiga-Santos, Pricila Lima, Giuseppina Pace Pereira Lima, Laíres Lima, Laíres https://www.ciencia-id.pt/6B11-3312-448B 6B11-3312-448B http://orcid.org/0000-0002-3094-3582 0000-0002-3094-3582 Santos-Buelga, Celestino Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Heleno, Sandrina A. Heleno, Sandrina A. https://www.ciencia-id.pt/8B18-3095-6FC9 8B18-3095-6FC9 http://orcid.org/0000-0001-7224-1098 0000-0001-7224-1098 Carocho, Márcio Carocho, Márcio https://www.ciencia-id.pt/5614-005B-5CF1 5614-005B-5CF1 http://orcid.org/0000-0002-8978-4547 0000-0002-8978-4547 |
| publishDate | 2025 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
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| spelling | engElsevierengEdible 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.application/pdfengDevelopment of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmonsPersonalOliveira, IzamaraDSpacehttp://dspace.org/items/96ebaa07-2d7d-42c2-974c-ae73a42376a2DSpacehttp://dspace.org/items/96ebaa07-2d7d-42c2-974c-ae73a42376a2OliveiraIzamaraCiência IDhttps://www.ciencia-id.pt7E1C-E181-938CORCIDhttp://orcid.org0000-0002-2274-2166PersonalSilveira, Tayse F. F. daDSpacehttp://dspace.org/items/6b60de6a-591c-4a30-95ea-cc5feebe8a30DSpacehttp://dspace.org/items/6b60de6a-591c-4a30-95ea-cc5feebe8a30SilveiraTayse F. F. daCiência IDhttps://www.ciencia-id.pt541E-97D4-A3E5Garcia, Vitor Augusto dos SantosVeiga-Santos, PricilaLima, Giuseppina Pace PereiraPersonalLima, LaíresDSpacehttp://dspace.org/items/054777dd-ce57-48a3-b260-2ac9245caa7bDSpacehttp://dspace.org/items/054777dd-ce57-48a3-b260-2ac9245caa7bLimaLaíresCiência IDhttps://www.ciencia-id.pt6B11-3312-448BORCIDhttp://orcid.org0000-0002-3094-3582Santos-Buelga, CelestinoPersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801PersonalHeleno, Sandrina A.DSpacehttp://dspace.org/items/e89b5bf5-d315-49b6-871e-fa8eb6030676DSpacehttp://dspace.org/items/e89b5bf5-d315-49b6-871e-fa8eb6030676HelenoSandrina A.Ciência IDhttps://www.ciencia-id.pt8B18-3095-6FC9ORCIDhttp://orcid.org0000-0001-7224-1098Researcher IDhttps://www.researcherid.comL-5951-2014Scopus Author IDhttps://www.scopus.com30067731800PersonalCarocho, MárcioDSpacehttp://dspace.org/items/46b39e1f-2674-4be1-a96a-c2e5792e6979DSpacehttp://dspace.org/items/46b39e1f-2674-4be1-a96a-c2e5792e6979CarochoMárcioCiência IDhttps://www.ciencia-id.pt5614-005B-5CF1ORCIDhttp://orcid.org0000-0002-8978-4547Scopus Author IDhttps://www.scopus.com52463229800HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0963-9969DOIIsPartOf10.1016/j.foodres.2025.1166082025-06-02T16:06:34Z20252025-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/34548http://purl.org/coar/access_right/c_abf2open accessEdible coatingsPersimmon preservationResponse Surface methodologyLinear discriminant analysis5499828 bytesFundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaAssociate Laboratory for Sustainability and Tecnology in Mountain Regions6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal article2025http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/51b542c1-9913-4400-a4bb-0b40024001a5/downloadFood Research International213116 |
| spellingShingle | Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons Oliveira, Izamara Edible coatings Persimmon preservation Response Surface methodology Linear discriminant analysis |
| status | SINGLETON |
| subject.fl_str_mv | Edible coatings Persimmon preservation Response Surface methodology Linear discriminant analysis |
| title | Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons |
| title_full | Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons |
| title_fullStr | Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons |
| title_full_unstemmed | Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons |
| title_short | Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons |
| title_sort | Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons |
| topic | Edible coatings Persimmon preservation Response Surface methodology Linear discriminant analysis |
| topic_facet | Edible coatings Persimmon preservation Response Surface methodology Linear discriminant analysis |
| url | http://hdl.handle.net/10198/34548 |
| visible | 1 |