EFFECT OF CANDELILLA WAX WITH NATURAL ANTIOXIDANTS ON THE SHELF LIFE QUALITY OF FRESH-CUT FRUITS

ABSTRACT

Films formulated with edible natural waxes extracted from Euphorbia antisyphilitica, and additives Aloe vera (4%), ellagic acid (0.01%) and gallic acid (0.01%) were applied to evaluate their effects on the quality of fresh‐cut fruits stored at 5C and at room temperature (21C) for 6 days. The evaluated characteristics were changes in appearance, weight loss, firmness, color, solid content, pH and water activity (A_w). The additives, combined with the natural wax, demonstrated not to cause apparent damage to the fruits. Generally speaking, the films showed better results in comparison with the control. The treatment with A. vera showed the lowest values in weight loss, water migration, A_w, change in pH and firmness. The ellagic acid coating reduced the color change in a greater proportion. The application of these new edible films to fruits extends their shelf life and increases their antioxidant potential, as well as their nutritional quality.

PRACTICAL APPLICATIONS

Edible films elaborated with a natural wax extracted from Euphorbia antisyphilitica complemented with a potent antioxidant ellagic and gallic acids, and Aloe vera extend the shelf life quality and increase the antioxidant potential, as well as the nutritional quality of fresh‐cut fruits and vegetables, giving way to the possibility of producing nutraceutical products in the form of edible biofilms. Potential applications of these films are very attractive because the components are natural and nontoxic, and they are recommended by their low cost, availability and ease of handling. The possibility of using these films on other food products, not necessarily vegetal in origin, could be assayed.