Effects of Tocopherol Nanocapsules/Xanthan Gum Coatings on the Preservation of Fresh-Cut Apples: Evaluation of Phenol Metabolism

The aim of this study was to evaluate the effect of different xanthan gum coatings with nanoparticles (nanocapsules and nanospheres) on the production and oxidation of phenolic compounds generated by enzymatic activity (phenylalanine ammonia lyase (PAL) and polyphenol oxidase (PPO)) on fresh-cut Red...

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Published in:Food and bioprocess technology 2015-08, Vol.8 (8), p.1791-1799
Main Authors: Galindo-Pérez, M. J, Quintanar-Guerrero, D, Mercado-Silva, E, Real-Sandoval, S. A, Zambrano-Zaragoza, M. L
Format: Article
Language:English
Subjects:
Agriculture
Ammonia
apples
Biotechnology
catechol oxidase
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coatings
color
Emulsification
Enzymatic activity
enzyme activity
Food Science
fresh-cut produce
metabolism
nanocapsules
Nanoparticles
Nanospheres
Original Paper
Oxidation
phenol
Phenolic compounds
Phenols
Phenylalanine
phenylalanine ammonia-lyase
Polydispersity
Polyphenol oxidase
Preservation
respiratory rate
Tocopherol
Xanthan
Xanthan gum
Zeta potential
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cited_by cdi_FETCH-LOGICAL-c373t-6f96c4bdbf58ec3458503dc96e2bdb701295e00645096e8219929110075069fb3
cites cdi_FETCH-LOGICAL-c373t-6f96c4bdbf58ec3458503dc96e2bdb701295e00645096e8219929110075069fb3
container_end_page 1799
container_issue 8
container_start_page 1791
container_title Food and bioprocess technology
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creator Galindo-Pérez, M. J
Quintanar-Guerrero, D
Mercado-Silva, E
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Zambrano-Zaragoza, M. L
description The aim of this study was to evaluate the effect of different xanthan gum coatings with nanoparticles (nanocapsules and nanospheres) on the production and oxidation of phenolic compounds generated by enzymatic activity (phenylalanine ammonia lyase (PAL) and polyphenol oxidase (PPO)) on fresh-cut Red Delicious apples stored for 21 days at 4 °C. The nanoparticles were prepared using the emulsification-diffusion method. The film systems formed had particle sizes (Ps) of 190 to 260 nm, the polydispersity index (Pdi) was  |35| mV parameters that suggest good physical stability. While all the nanoparticulate coatings proved to be effective, the best coating was the nanocapsules/xanthan gum combination because it decreased the initial respiration rate by 63 % compared to controls. The effect on PPO and PAL activity was associated with the protection of phenolic compounds, whose concentrations remained unchanged. Also, lower variations in total color differences were found.
doi_str_mv 10.1007/s11947-015-1523-y
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ispartof Food and bioprocess technology, 2015-08, Vol.8 (8), p.1791-1799
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1935-5149
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subjects Agriculture
Ammonia
apples
Biotechnology
catechol oxidase
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coatings
color
Emulsification
Enzymatic activity
enzyme activity
Food Science
fresh-cut produce
metabolism
nanocapsules
Nanoparticles
Nanospheres
Original Paper
Oxidation
phenol
Phenolic compounds
Phenols
Phenylalanine
phenylalanine ammonia-lyase
Polydispersity
Polyphenol oxidase
Preservation
respiratory rate
Tocopherol
Xanthan
Xanthan gum
Zeta potential
title Effects of Tocopherol Nanocapsules/Xanthan Gum Coatings on the Preservation of Fresh-Cut Apples: Evaluation of Phenol Metabolism
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