Fatty acids,tocopherols, phenolic and antioxidant properties of six citrus fruit species: a comparative study

Citrus fruit is a rich source of bioactive phytochemicals. Information on the fatty acid and tocopherol composition of locally grown citrus fruits in Korea is elusive. This work was aimed to study fatty acid, tocopherols, ascorbic acid, antioxidant potential, and selected phenolics from peel and pulp of six citrus species. The most dominant fatty acid was linoleic acid (15–45%), followed by linolenic, palmitic, and oleic acid. Stearic acid was highly abundant in yuzu peel (14.45%) and pulp (15.88%) compared to the other fruits. Unsaturated fatty acids (54–74%) contributed higher composition than saturated fatty acids (25–46%). Peel exhibited better antioxidant potential and contained higher phytochemicals than pulp. The concentrations of α-tocopherol and γ-tocopherol were ranged from 22.96 (yuzu) to 86.93 (cheonhyeyang) and 38.59 (yuzu) ~83.03 (tangerine) μg/g DW, respectively. J-Redhyeyang peel exhibited highest total flavonoids (4.17?±?0.10 mgQE/g DW) and DPPH radical scavenging activity (6.17?±?0.03 mgTE/g DW). FRAP values were highest (20.05?±?0.64 mgTE/g DW) in yuzu peel, while peel of cheonhyeyang was superior in total phenolic contents. Tangerine (3.02?±?0.05 mg/g DW) and yuzu (7.49?±?0.38 mg/g DW) had higher hesperidin concentrations in pulp and peel, respectively. Naringin was found in an appreciable amount in yuzu pulp (2.04?±?0.09 mg/g DW) and peel (6.30?±?0.19 mg/g DW) but not detected in all other fruit species. Our results indicate that citrus fruit peel is the rich source of antioxidant compounds, which can be used to prepare antioxidant rich food product.     

Rapid Residue Determination of Cyenopyrafen in Citrus Peel,Pulp, and Whole Fruit Using Ultra-Performance Liquid Chromatography/Tandem Mass Spectrometry

A sample pretreatment method was established to analyze the residues of cyenopyrafen in citrus peel, pulp, and whole fruit using ultra-performance liquid chromatography coupled with tandem mass spectrometry. The target compound was extracted from all matrices with acetonitrile and then cleaned by dispersive solid phase extraction using 10 mg GCB?+?150 mg MgSO₄ for citrus peel; 50 mg PSA?+?150 mg MgSO₄ for citrus pulp, and 50 mg C18?+?50 mg PSA?+?150 mg MgSO₄ for whole fruits. Determination of the target compound was achieved in less than 5.0 min using an electrospray ionization source in positive mode. Average recoveries in citrus peel, pulp, and whole fruit spiked at 0.01, 0.2, and 2 mg kg^?1 ranged from 84.9 to 105.1%, with relative standard deviations (RSD_r) of 0.7–7.9%. The reproducibility (RSD_R) ranged from 2.6 to 6.8%. The limits of detection and quantification ranged from 0.00032 to 0.0012 mg kg^?1 and from 0.0009 to 0.0036 mg kg^?1, respectively. This method was used to determine cyenopyrafen residues in citrus fruits to study its dissipation under field conditions. The trial results showed that the half-lives of cyenopyrafen in whole fruits were 10.2 and 6.2 days in Hunan and Guangxi provinces, respectively. The developed analytical method provides a basis to establish maximum residue limits and monitor cyenopyrafen residue in citrus.     

Moisture Diffusivity During Drying of Pineapple and Mango Leather as Affected by Sucrose,Pectin, and Maltodextrin

The effect of the addition of sucrose (0, 5, 10%), pectin (0, 1, 2%), and maltodextrin (0, 2.5, 5%) on the moisture diffusion from pineapple and mango pulp during the making of fruit leather was studied in a cabinet drier. The drying rate of both pineapple and mango leather was reduced by the addition of sucrose, pectin, and maltodextrin. Drying rate constant of both pineapple and mango leather was most significantly affected by sucrose followed by maltodextrin and pectin. The drying rate constant (k) of 0.214 and 0.116 1/h was lowest in the pineapple and mango pulp containing 10, 2, and 5% of sucrose, pectin, and maltodextrin, respectively. The experimental moisture effective diffusivity varied from 6.64–12.93?×?10^?7 m²/sec and 1.65–4.03?×?10^?7 m²/sec for pineapple and mango leather, respectively, and the coefficient of determination (R²) of regression coefficients for effective moisture diffusivity was 0.82 and 0.96, respectively. The effect of addition of pectin was most significant on moisture diffusivity both in pineapple and mango leather.     

The content of chlorogenic acids in tropical fruits

This work investigates the content of feruloylquinic (FQA), caffeoylquinic (CQA) and dicaffeoylquinic (diCQA) acids in the peel, pulp and seed of 22 tropical fruits from Brazil. 3‐CQA, 4,5‐diCQA and 4‐ and 5‐FQA were not detected in any of the fruits analysed. Relatively small amounts of 4‐CQA (4.0–48.7 mg kg^?1) were found in the peel and/or pulp of seven of the fruits; only the peel of Artocarpus heterophyllus was significantly (p < 0.05) richer in this acid (1000 mg kg^?1). The distribution of 3,4‐ and 3,5‐diCQA in different parts of the fruits was relatively poor, only reaching levels of up to 16.4 mg kg^?1. The peel of A heterophyllus also showed the highest amount of 5‐CQA (13 000 mg kg^?1), while the seed of most fruits generally contained a lower amount of this acid than the peel or pulp. On the basis of the 5‐CQA content found in the pulp, 15 of the fruits were classified as follows: very low concentration (4.4–15.8 mg kg^?1), low concentration (28.9–66.4 mg kg^?1), medium concentration (132 mg kg^?1), high concentration (473–474 mg kg^?1) or very high concentration (1730 mg kg^?1); however, no 5‐CQA was detected in the pulp of the other seven fruits. Thus 5‐CQA was the major chlorogenic acid present in most of the tropical fruits studied and was generally accompanied by small amounts of 4‐CQA and 3,4‐ and 3,5‐diCQA. © 2002 Society of Chemical Industry     

A Comparison of Enzymatic and Lime Treatments for Extraction of Alcohol Soluble Solids from Citrus Peel

Digestion of citrus wastes by pectolytic and cellulolytic enzymes was compared to the currently employed lime method of solubilizing solids from citrus peel. Maximal soluble solids removed from the pressed peel occurred after 6 hr incubation at 45°C with a pectinase concentration of 1.0 PGu/g peel mixture. Decreasing the particle size of the peel caused a 4 - 10% increase in solids removal after enzyme treatment. Addition of cellulase enzyme (20 CEu/g peel mixture) to pectinase enzyme (1.0 PGu/g peel mixture) removed an additional 15% soluble solids from peel. Glucose, fructose, arabinose, and xylose were the major sugars extracted from enzymetreated peel, while sucrose was the major sugar in lime-treated peel samples. Organic acids (citric, malic, and quinic) were present at higher concentrations in lime-treated peel extracts than in enzymetreated peel extracts.     

Effects of UVB Light,Wounding Stress,and Storage Time on the Accumulation of Betalains,Phenolic Compounds,and Ascorbic Acid in Red Prickly Pear (<Emphasis Type="Italic">Opuntia ficus-indica</Emphasis> cv. Rojo Vigor)

Prickly pear (Opuntia ficus-indica cv. Rojo Vigor) fruit is an excellent source of secondary metabolites with health-promoting properties (i.e., betalains, flavonoids, and ascorbic acid), and thus, it is relevant to find postharvest treatments that increase their concentration. Postharvest abiotic stresses such as wounding and ultraviolet radiation can induce the accumulation of secondary metabolites in different horticultural crops. In the present study, the effect of ultraviolet B (UVB) radiation applied alone or combined with wounding stress on the accumulation of betalains, phenolics, and ascorbic acid in red prickly pear was evaluated. Whole and wounded fruit samples were treated with UVB radiation (6.4 W m^?2) for 0, 15, 90, and 180 min and stored for 24 h at 16 °C. The content of bioactive compounds was evaluated before and after storage. The application of UVB radiation for 15 min was the most adequate treatment to induce the accumulation of bioactive compounds. In this context, UVB radiation (15 min) of the wounded tissue resulted on an immediate accumulation of betalains (33–40%) and ascorbic acid (54–58%) in the pulp and peel of the fruit. Likewise, after storage, the pulp of irradiated whole fruits showed the highest accumulation of phenolics (125.8%) and betalains (49.8%) as compared with the control, whereas the stored wounded tissue treated with UVB presented accumulation of ascorbic acid in the pulp (67.2%) and peel (84.6%). The stressed tissue with enhanced concentration of nutraceuticals could be transformed into functional processed foods or used as raw material for the extraction of compounds with applications in health-related markets.     

Enrichment of rice noodles with fibre‐rich fractions derived from cassava pulp and pomelo peel

Cassava pulp and pomelo peel were evaluated for their potential as sources of dietary fibre in dried rice noodles. Noodles containing cassava pulp (1–20%) and pomelo peel (1–10%) had significantly higher cooking weight (136–166%) than the control sample (125%). Elongation of noodles containing cassava pulp (61–86%) was significantly higher than that of the control (56%) and noodles containing pomelo peel (29–49%). Total dietary fibre (TDF) content of noodles made from rice flour was 3.0%, and increased to 7.0% and 10.2% after adding 20% of cassava pulp and 10% of pomelo peel, respectively. A combination of cassava pulp and pomelo peel at a total amount of 20% resulted in an obvious increase in cooking weight, whereas tensile stress and elongation of noodles were comparable to those of the control noodle. The highest TDF content obtained was 14.4%.     

Behaviour of spirotetramat residues and its four metabolites in citrus marmalade during home processing

The effect of home processing on the residues of spirotetramat and its four metabolites (B-enol, B-glu, B-mono and B-keto) in citrus marmalade is comprehensively investigated in this paper by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). A five-fold recommended dose of spirotetramat was applied to citrus fruit under field conditions and the processing included five steps: washing, peeling, pre-treatment for peel, mixing and boiling. The results showed that spirotetramat was the predominant component detected in unprocessed citrus, accounting for 64%. All the detected residues were primarily deposited on citrus peel, except for B-enol which was also present in the citrus pulp. Washing reduced spirotetramat, B-enol, B-glu and B-keto by 83%, 56%, 41% and 16%, respectively, and pre-treatment of the peel removed between 42% and 68% of the residues. Four compounds were all below the limit of detection after the mixing step. In the final product, only B-keto was detected at the concentration of 0.010 mg kg^–1. After the whole process, the processing factors for spirotetramat, B-enol, B-glu and B-keto were < 0.041, < 0.125, < 0.294 and 0.313, respectively, which indicated that home processing can significantly reduce residues of spirotetramat and its metabolites in citrus marmalade.     

Cultivation,preparation and consumption of ensete (ensete ventricosum) in Ethiopia

In Ethiopia almost 10 million people are dependent on ensete (Ensete ventricosum (Welw) Cheesrnan), also known as ‘false banana’. In the Gurage area in Central Ethiopia, agronomic and nutritional aspects of ensete were studied in 60 households in six villages. Ensete is propagated vegetatively and has a 6-year growing cycle during which it is transplanted three or four times. Men harvest the plants; women scrape the pseudo stem in order to separate the starchy pulp from the fibre, and pulverise the corm. The pulp is fermented and stored for up to 5–7 years in earthen pits. The yield of ensete food (ko'cho) was found to be 34 kg per plant or 9.5 tons ha ^?1 per year. Compared with other foods grown in Ethiopia, the energy yield of ensete (6.1 MJ m ^?2 per year) was higher than that of all cereals, Irish potato, sweet potato and banana, but lower than that of cassava. The protein yield of ensete was higher (11 ± 4gm^?2 per year) than all of the crops mentioned above, except for banana and Irish potato. To make ensete bread, fermented pulp is squeezed to make it drier, chopped to shorten the fibres and a 2 cm layer is baked for 15 min. Unfermented freshly harvested corm is also eaten after boiling. All foods have a low protein content (4–22 gkg^?1). Bu'lla, white desiccated juice collected from the pulp, is more energy rich (8.5 MJ kg^?1) than ko'cho (6.5 MJkg^?1). A dietary survey, conducted in 39 households comprising 237 persons, showed that the average daily intake of 0.55 kg ensete provided 68% of total energy intake, 20% of protein, 28% of iron but no vitamin A. Energy intake from all food consumed was very low, being only 60% of requirements, while protein intake at 107% was ample. Since ensete can be stored for years, is readily available throughout the year and can withstand dry periods, its cultivation can significantly improve household food security in highland areas prone to drought and famine.     

Isolation and identification of an antioxidant flavonoid compound from citrus-processing by-product

BACKGROUND: Large amounts of citrus by‐products are released from juice‐processing plants every year. Most bioactive compounds are found in the peel and inner white pulp. Flavonoids are a widely distributed group of bioactive compounds. The methanolic extract of citrus peel powder has been shown to possess strong antioxidant activity. Therefore the aim of this study was to isolate the major antioxidant flavonoid compound from Citrus unshiu (satsuma) peel as citrus by‐product and evaluate its antioxidant activity. RESULTS: The major flavonoid isolated from C. unshiu peel was identified as quercetagetin. The structure of the compound was determined by tandem mass spectrometry and ultraviolet spectroscopy. Its antioxidant activity was assessed by assays of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical, hydroxyl radical and intracellular reactive oxygen species (ROS) scavenging and DNA damage inhibition. Quercetagetin showed strong DPPH radical‐scavenging activity (IC₅₀7.89 µmol L^?1) but much lower hydroxyl radical‐scavenging activity (IC₅₀203.82 µmol L^?1). Furthermore, it significantly reduced ROS in Vero cells and showed a strong protective effect against hydrogen peroxide‐induced DNA damage. CONCLUSION: The results of this study suggest that quercetagetin could be used in the functional food, cosmetic and pharmaceutical industries. Copyright © 2011 Society of Chemical Industry     

Characterization of polyphenol oxidase from Uapaca kirkiana fruit

Polyphenol oxidase (PPO), the enzyme responsible for the postharvest spoilage of fruits, was extracted and purified from Uapaca kirkiana peel and pulp by ammonium sulfate precipitation and dialysis. Further purification of peel PPO was carried out by gel filtration chromatography. Optimum pH values were 7 and 8 for peel and pulp PPO, respectively. The optimum temperatures for peel and pulp PPO were 45 and 35 °C, respectively. Inhibition studies of the PPO enzyme were performed using citric acid, sodium azide, sodium metabisulfite and thiourea. The most effective inhibitors were sodium azide and citric acid for both peel and pulp PPO. V_max and K_m values were 13.63 units min^?1 and 4.923 mmol L^?1, respectively, for peel PPO and 14.03 units min^?1 and 5.43 mmol L^?1, respectively, for pulp PPO. Three isoenzymes of Uapaca kirkiana PPO were detected by polyacrylamide gel electrophoresis. One of the isoenzymes could be identified as having a molecular weight of 26 625 Da. Copyright © 2005 Society of Chemical Industry     

THE ANTIOXIDATIVE POTENTIAL OF LYOPHILIZED CITRUS PEEL EXTRACT IN DIFFERENT MEAT MODEL SYSTEMS DURING STORAGE AT 20C

Antioxidative potential of lyophilized citrus (Citrus unshiu) peel extract in raw and cooked meat systems was investigated. Beef pork, chicken, and salmon patties were prepared without (control), with lyophilized citrus peel extract (0.1%, NICP), and with 20 kGy-irradiated, lyophilized citrus peel extract (0.1%, ICP). TBARS value showed that the addition of lyophilized citrus peel (NICP or ICP) inhibited the development of lipid oxidation of raw and cooked meat patties during storage for 8 days at 20C (P<0.05) except for raw chicken patty. Hunter color a*-values of the cooked meat patties treated with NICP or ICP were higher than those of the control (P<0.05). Irradiation of citrus peel extract did not show any notable changes in its antioxidant effect in the meat systems. Thus, the lyophilized citrus extract could be used as one of the natural antioxidants with the potential of cost-effectiveness and is environmentally friendly.     

Citrus peel extract – A natural source of antioxidant

Citrus peel extract as a natural source of antioxidant was evaluated during 6 months storage of refined corn oil at 25 and 45 °C. Extracts of citrus peel were prepared by refluxing the dried ground peel with ethanol, methanol, acetone, hexane, diethyl ether and dichloromethane. Maximum amount of citrus peel extract was obtained with methanol. Antioxidant activity of methanolic extract was assessed by measuring free fatty acid (FFA) content peroxide value (POV) and iodine value (IV) during 6 months storage of refined corn oil at 25 and 45 °C. After 6 months of storage at 45 °C, corn oil containing 1600 and 2000 ppm citrus peel extract, showed lower FFA contents (1.5% and 1.0%), and POVs (8.38 and 7.0 meq kg⁻¹) and higher iodine values (81, 89) than the control sample (FFA 17.0% POV 101 meq kg⁻¹ IV 47). Refined corn oil containing 200 ppm of butylated hydroxy anisole (BHA) and butylated hydroxy toluene (BHT) showed FFA contents of 2.0% and 1.8%, POVs 17.0 and 12.7 meq kg⁻¹ and IVs 84 and 87, respectively, after 6 months of storage at 45 °C. These results show that methanolic extract of citrus exhibited very strong antioxidant activity, which was almost equal to synthetic antioxidants (BHA and BHA). Therefore, the use of citrus peel extract is recommended as a natural antioxidant to suppress development of rancidity in oils and fats.     

微切变—助剂互作技术辅助提取柑橘皮总黄酮的工艺研究

目的研究以氯化钾为助剂的微切变—助剂互作技术辅助提取柑橘皮中总黄酮的最佳工艺条件。方法以柑橘皮为主要原料,氯化钾为助剂,乙醇为提取溶剂。采用单因素试验和正交试验,以柑橘皮中总黄酮的提取率为考察指标,对助剂添加量、研磨时间、乙醇浓度和料液比等4个因素进行研究,优化了微切变—助剂互作技术辅助提取柑橘皮总黄酮的最佳工艺条件。结果在最佳工艺条件即助剂氯化钾添加量为4%(W:W),研磨时间为35 min,乙醇浓度为40%(V:V),料液比为1:50(m:V)的条件下,总黄酮提取率为2.87%,比传统的热回流法提高了54.30%。结论微切变—助剂互作技术具有提取率高、提取周期短、乙醇用量少、无需加热等特点,是提取柑橘皮总黄酮的一种有效方法。     

Preparation and characterisation of dietary fibre from sugar beet pulp

Dried sugar beet pulp was ground and washed with 95% ethanol in order to obtain a colourless and odourless product which could be used as dietary fibre after drying and sieving. Sugar beet fibre had the same chemical composition as the initial pulp: 26–32% of hemicelluloses, 22–24% cellulose, 21.5–23% uronic acids, ～1–2% lignin, ～7–8% protein, 7.5–12% ash and ～0.5% residual sucrose. The main physicochemical properties such as density, cation exchange capacity (～0.6 meq g^?1) and water holding capacity (24–32 g g^?1) were determined. The water holding capacity of sugar beet fibre was only slightly affected by pH and ionic strength (adjusted by NaCl or CaCl₂) but it held less water in the H⁺ form than in the salt form, Na⁺ or Ca²⁺.     

Vergleichende Betrachtung über die Quellstärkeherstellung auf verschiedenen Walzentrocknern

Comperative View on the Manufacturing of Pregelatinized Starch on Various Drum Driers. The manufacturing of pregelatinized starch will be described according to four different drum drying processes and its results will be analysed. There will be compared the following processes using corn starch and corn flour: 1) Twin-drum sump drier; 2) Single-drum drier with top applicator rolls and starch slurry feeding only at the first applicator roll; 3) Single drum drier with top applicator rolls and starch slurry feeding at each applicator roll; 4) Single drum drier as item 3), but with superposed starch cooker. There were analysed especially the drier capacity, the water adsorption, the viscosity, the piled weight and the degree of swelling in relation to the concentration of the fed starch slurry and partially also of the drum velocity. It could be showed, that especially the pregelatination of the starch in a separate cooker before drying is adventageous and thus the physical proporties can be influenced.     

Integrated processing of fresh Indian sea buckthorn (Hippophae rhamnoides) berries and chemical evaluation of products

An efficient pilot‐scale process was developed to produce nutraceutical products from fresh sea buckthorn (Hippophae rhamnoides) berries. Fresh berries were subjected to high‐pressure dewatering using a continuous screw press. The separated liquid phase containing 80–90% of pulp oil was clarified at 80 °C and centrifuged to obtain pulp oil, clear juice and sludge. The pulp oil yield was 2.7–2.8% of fresh berry weight with 66–70% extraction efficiency. The pulp oil was remarkably rich in carotenoids (2450–2810 mg kg^?1), tocopherols (1409–1599 mg kg^?1) and sterols (4096–4403 mg kg^?1), with a characteristic fresh berry flavour and 16:1 as the major fatty acid (45.6–49.1%). The clear juice obtained was free from oil and contained high amounts of vitamin C (1683–1840 mg kg^?1) and phytochemicals such as polyphenols (2392–2821 mg kg^?1) and flavonoids (340–401 mg kg^?1). Isorhamnetin (251–310 mg kg^?1) was the major flavonoid in the juice, along with quercetin (77–81 mg kg^?1) and kaempherol (12–16 mg kg^?1). The juice was very acidic (pH 3), with high concentrations of organic acids (30.8–36.0 g kg^?1). High‐performance liquid chromatography profiling of organic acids revealed quinic acid (18.1–19.9 g kg^?1) as the major acid in the juice. The seeds in the pressed cake were separated and extracted for oil using supercritical CO₂. Copyright © 2006 Society of Chemical Industry     

Development of an Ingredient Containing Apple Peel,as a Source of Polyphenols and Dietary Fiber

Abstract: Apple peel is a waste product from dried apple manufacture. The content of phenolic compounds, dietary fiber, and mineral are higher in apple peel, compared to other edible parts of this fruits. The objective of this study was to develop an ingredient from Granny Smith apple peel, using a pilot scale double drum-dryer, as drying technology. The control of all steps to maximize the retention of phenolic compounds and dietary fiber was considered. Operational conditions, such as drying temperature and time were determined, as well as important preprocessing steps like grinding and PPO inhibition. In addition, the physical–chemical characteristics, mineral and sugar content, and technological functional properties such as water retention capacity, solubility index, and dispersability among others, were analyzed. A simple, economical, and suitable pilot scale process, to produce a powder ingredient from apple peel by-product, was obtained. The drying process includes the application of ascorbic acid at 0.5% in the fresh apple peel slurry, drum-dryer operational conditions were 110 °C, 0.15 rpm and 0.2 mm drum clearance. The ingredient developed could be considered as a source of phenolic compounds (38.6 mg gallic acid equivalent/g dry base) and dietary fiber (39.7% dry base) in the formulation of foods. Practical Application: A method to develop an ingredient from Granny Smith apple peel using a pilot scale double drum-dryer as drying technology was developed. The method is simple, economical, feasible, and suitable and maximizes the retention of phenolic compounds and dietary fiber present in the raw matter. The ingredient could be used in the formulation of foods.     

以氯化钠为助剂的微切变—助剂互作技术辅助提取柑橘皮香精油的研究

目的优化以氯化钠为助剂的微切变—助剂互作技术辅助提取柑橘皮中香精油的工艺条件。方法以柑橘皮为主要原料,氯化钠为助剂,石油醚为提取溶剂,以柑橘皮中香精油提取率为考察指标,采用单因素和正交实验对助剂添加量、研磨时间、研磨珠粒数和料液比等4个因素进行研究,优化微切变—助剂互作技术辅助提取柑橘皮香精油的最佳工艺条件。结果在氯化钠添加量为4%(W:W),研磨时间为35 min,球磨研磨珠粒数为10粒,料液比为1:40(m:V)的工艺条件下,香精油提取率最高为1.87%,比传统的热回流法提高了36.50%,且大大缩短提取周期,便于大规模生产。结论微切变—助剂互作技术为柑橘皮香精油的提取提供了新的思路。     

A Cassava Starch–Chitosan Edible Coating Enriched with <Emphasis Type="Italic">Lippia sidoides</Emphasis> Cham. Essential Oil and Pomegranate Peel Extract for Preservation of Italian Tomatoes (<Emphasis Type="Italic">Lycopersicon esculentum</Emphasis> Mill.) Stored at Room Temperature

The effect of edible cassava starch–chitosan coatings incorporated with rosemary pepper (Lippia sidoides Cham.) essential oil and pomegranate peel extract on the shelf-life of tomatoes during storage at 25 °C for 12 days was investigated. Sixteen formulations, containing 10 g L^?1 cassava starch and various concentrations of chitosan (5, 10, 20, 30 g L^?1), essential oil (0, 2.5, 5, 10 mL L^?1) and pomegranate peel extract (0, 5, 10, 20 mL L^?1) were prepared and applied to tomatoes. Physical–chemical and microbiological analyses were performed on days 1, 4, 8 and 12. Most of the coatings delayed the ripening of tomatoes, lowering the total soluble solids (38?44 g sucrose kg^?1) and weight loss (93?128 g kg^?1) and maintaining constant firmness compared to the uncoated tomatoes (45 g sucrose kg^?1, 175 g kg^?1) at 12 days of storage. Conversely, except red intensity (a*), which was higher for the uncoated samples, the colour parameters (L*, b*) of the coated and control tomatoes were similar at the end of storage. Uncoated and coated tomatoes showed no contamination during storage. The coatings showed potential to maintain the quality of tomatoes during storage at 25 °C for 12 days. In this context, tomatoes coated with the formulation comprising 10 g L^?1 cassava starch, 10 g L^?1 chitosan, 10 mL L^?1 essential oil and 20 mL L^?1 pomegranate peel extract showed the lowest weight loss and reduced total soluble solids content compared with uncoated ones.