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

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Abstract

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 < 0.3+, and the zeta potential was (ζ) > |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.

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Acknowledgments

Galindo-Pérez thanks to Consejo Nacional de Ciencia y Tecnología (CONACyT) for the financial grant received (support number:392051). The authors acknowledge the financial support for this work provided by PAPIIT IT231511 and PAPIIT IT200814 from DGAPA-UNAM and the technical support for acquisition of micrographics to M en I. Alicia del Real López.

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Authors and Affiliations

  1. Laboratorio de Procesos de Transformación y Tecnologías Emergentes en Alimentos, Departamento de Ingeniería y Tecnología, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Km 2.5 Carretera Cuautitlán–Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli, 54714, Estado de México, México

    M. J. Galindo-Pérez, S. A. Real-Sandoval & M. L. Zambrano-Zaragoza

  2. Laboratorio de Posgrado en Tecnología Farmacéutica, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. 1o de mayo s/n, Cuautitlán Izcalli, 54745, Estado de México, México

    M. J. Galindo-Pérez & D. Quintanar-Guerrero

  3. Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, 76010, Querétaro, México

    E. Mercado-Silva

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  1. M. J. Galindo-Pérez
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  2. D. Quintanar-Guerrero
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  3. E. Mercado-Silva
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  4. S. A. Real-Sandoval
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  5. M. L. Zambrano-Zaragoza
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Correspondence to M. L. Zambrano-Zaragoza.

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Galindo-Pérez, M.J., Quintanar-Guerrero, D., Mercado-Silva, E. et al. The Effects of Tocopherol Nanocapsules/Xanthan Gum Coatings on the Preservation of Fresh-Cut Apples: Evaluation of Phenol Metabolism. Food Bioprocess Technol 8, 1791–1799 (2015). https://doi.org/10.1007/s11947-015-1523-y

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  • DOI: https://doi.org/10.1007/s11947-015-1523-y

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