Recubrimientos a base de alginato de sodio extraído de Sargassum fluitans y nanopartículas de plata para prolongar la vida de anaquel de papaya (Carica papaya L.)

Esther Martínez; Miguel  Abud Archila; Yolanda Freile Pelegrín; María Celina Luján Hidalgo; Federico Antonia Gutiérrez Miceli; Sandy Luz Ovando Chacón

doi:10.18633/biotecnia.v24i3.1739

Authors

Esther Martínez Instituto Tecnológico de Tuxtla Gutiérrez https://orcid.org/0000-0001-7373-9314
Miguel Abud Archila Instituto Tecnológico de Tuxtla Gutiérrez https://orcid.org/0000-0002-4509-7964
Yolanda Freile Pelegrín CINVESTAV-Mérida
María Celina Luján Hidalgo Instituto Tecnológico de Tuxtla Gutiérrez https://orcid.org/0000-0002-5720-9652
Federico Antonia Gutiérrez Miceli Instituto Tecnológico de Tuxtla Gutiérrez https://orcid.org/0000-0002-5379-1518
Sandy Luz Ovando Chacón Instituto Tecnológico de Tuxtla Gutiérrez

DOI:

https://doi.org/10.18633/biotecnia.v24i3.1739

Keywords:

coating, sodium alginate, Sargassum fluitans, silver nanoparticles, papaya Maradol

Abstract

Papaya is a climacteric fruit that has a short shelf life. An alternative to extend the shelf life of this fruit is the use of coatings. Therefore, the objective of this study was to evaluate the effect of the coating based on alginate extracted from Sargassum fluitans added with silver nanoparticles on the shelf life of papaya (Carica papaya L. var. Maradol). Silver nanoparticles (NpAg) were obtained by green synthesis. Papaya fruits, in degree of maturity 3, were coated with three solutions: solution A (2.49 % alginate), solution B (2.49 % alginate and 1.1 mg NpAg/mL) and group control (water). The fruits coated and stored for 15 days at 25 °C and 75 % of relative humidity. The fruits coated with solution 1 and 2 maintained optimal values of firmness (6.9 and 6.6 MPa), total soluble solids (11.1 and 11.06 °Brix) and ascorbic acid content (22.31 and 23.02 mg AA/g pulp) during 6 days more than control. The coating of sodium alginate extracted from S. fluitans added or not with NpAg retarded the maturation of the papaya. This technology allowed to prolong the shelf life of papaya at 25 °C without refrigeration.

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Coatings based on sodium alginate extracted from Sargassum fluitans and silver nanoparticles to prolong the shelf life of papaya (Carica papaya L.)

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