Palabras clave
Aloe vera
almidón de maíz amarillo
cobertura comestible
calidad poscosecha
Cómo citar
Resumen
El objetivo de este estudio fue evaluar una cobertura comestible formulada con mucílago de Aloe vera y almidón de maíz amarillo para conservar la calidad y prolongar la vida útil de arándanos durante el almacenamiento refrigerado. Se empleó un diseño completamente al azar con arreglo factorial 3 × 3, combinando 15, 20 y 25 % de mucílago de Aloe vera con 2, 3 y 4 % de almidón, además de un control sin cobertura. Los frutos se almacenaron a 4 ± 1 °C durante 30 días y se evaluaron cada cinco días mediante parámetros fisicoquímicos, sensoriales y compuestos bioactivos. El tratamiento T7 (25 % de mucílago y 2 % de almidón) presentó el mejor comportamiento experimental global, con menores cambios fisicoquímicos y una mayor conservación de las características sensoriales, vitamina C, polifenoles totales y capacidad antioxidante. Asimismo, T7 mantuvo una aceptabilidad general superior a seis puntos durante los 30 días de almacenamiento, mientras que el control presentó una vida útil estimada de 12,73 días. En conjunto, la cobertura comestible contribuyó a conservar la calidad y prolongar la vida útil de los arándanos durante el almacenamiento refrigerado.
Referencias
AOAC International. (2023). Official methods of analysis of AOAC INTERNATIONAL (22nd ed.). Oxford University Press.
Arellanes-Juárez, N., Benito-Bautista, P., & Zárate-Nicolás, B. H. (2023). Phenolic compound content in ‘Biloxi’ blueberry grown in the Sierra Norte of Oaxaca, Mexico, harvested in warm season. Acta Horticulturae, 1357. https://doi.org/10.17660/ActaHortic.2023.1357.30
Ates, U., Islam, A., Ozturk, B., Aglar, E., Karakaya, O., & Gun, S. (2022). Changes in quality traits and phytochemical components of blueberry (Vaccinium corymbosum cv. Bluecrop) fruit in response to postharvest Aloe vera treatment. International Journal of Fruit Science, 22(1), 303–316. https://doi.org/10.1080/15538362.2022.2038341
Caicedo Narváez, S., & Hernández Carrión, M. (2022). Evaluation of antioxidant activity, phenolic content, anthocyanins, and flavonoids of fresh and dried ‘Biloxi’ blueberries. Vitae, 29(3), Article 348980. https://doi.org/10.17533/udea.vitae.v29n3a348980
Chavan, P., Lata, K., Kaur, T., Jambrak, A. R., Sharma, S., Roy, S., Sinhmar, A., Thory, R., Singh, G. P., Aayush, K., & Rout, A. (2023). Recent advances in the preservation of postharvest fruits using edible films and coatings: A comprehensive review. Food Chemistry, 418, 135916. https://doi.org/10.1016/j.foodchem.2023.135916
Chiabrando, V., & Giacalone, G. (2015). Anthocyanins, phenolics and antioxidant capacity after fresh storage of blueberry treated with edible coatings. International Journal of Food Sciences and Nutrition, 66(3), 248–253. https://doi.org/10.3109/09637486.2014.986075
Davidović, S., Miljković, M., Gordic, M., Cabrera-Barjas, G., Nesic, A., & Dimitrijević-Branković, S. (2021). Dextran-based edible coatings to prolong the shelf life of blueberries. Polymers, 13(23), 4252. https://doi.org/10.3390/polym13234252
Ding, J., Liu, C., Huang, P., Li, H., Liu, Y., Sameen, D. E., Zhang, Y., Liu, Y., & Qin, W. (2024). Effects of konjac glucomannan/low-acyl gellan edible coatings loaded thymol-β-cyclodextrin microcapsules on postharvest blueberry. Food Chemistry, 430, 137080. https://doi.org/10.1016/j.foodchem.2023.137080
Giménez, A., Ares, G., & Gámbaro, A. (2008). Survival analysis to estimate sensory shelf life using acceptability scores. Journal of Sensory Studies, 23(5), 571–582. https://doi.org/10.1111/j.1745-459X.2008.00173.x
International Organization for Standardization. (2014). ISO 11136:2014 sensory analysis—Methodology—General guidance for conducting hedonic tests with consumers in a controlled area. International Organization for Standardization.
Kazemi, H., Roosta, H. R., & Bikdeloo, M. (2026). Effects of aloe vera and silicate edible coatings on ‘Emerald’ blueberry stored at different temperatures. Scientific Reports. https://doi.org/10.1038/s41598-026-61408-7
Kumar, S., Kalita, S., Das, A., Kumar, P., Singh, S., Katiyar, V., & Mukherjee, A. (2022). Aloe vera: A contemporary overview on scope and prospects in food preservation and packaging. Progress in Organic Coatings, 166, 106799. https://doi.org/10.1016/j.porgcoat.2022.106799
Kupervaser, M. G., Traffano-Schiffo, M. V., Dellamea, M. L., Flores, S. K., & Sosa, C. A. (2023). Trends in starch-based edible films and coatings enriched with tropical fruits extracts: A review. Food Hydrocolloids for Health, 4, 100138. https://doi.org/10.1016/j.fhfh.2023.100138
Li, X., Zhang, X., Lv, J., Zhang, X., Li, Y., Han, X., & Zhang, W. (2024). Development of starch-based films reinforced with curcumin-loaded nanocomplexes: Characterization and application in the preservation of blueberries. International Journal of Biological Macromolecules, 264, 130464. https://doi.org/10.1016/j.ijbiomac.2024.130464
Liu, C., Ding, J., Huang, P., Li, H., Liu, Y., Zhang, Y., Hu, X., Deng, S., Liu, Y., & Qin, W. (2023). Use of heat-shock and edible coating to improve the postharvest preservation of blueberries. Foods, 12(4), 789. https://doi.org/10.3390/foods12040789
Mannozzi, C., Cecchini, J. P., Tylewicz, U., Siroli, L., Patrignani, F., Lanciotti, R., Rocculi, P., Dalla Rosa, M., & Romani, S. (2017). Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life. LWT - Food Science and Technology, 85, 440–444. https://doi.org/10.1016/j.lwt.2016.12.056
Mari, A., Fafalis, C., & Krokida, M. (2024). Extension of blueberry shelf-life with edible coatings from Chlorella vulgaris. Chemical Engineering Transactions, 110, 79–84. https://doi.org/10.3303/CET24110014
Medina-Jaramillo, C., Quintero-Pimiento, C., Díaz-Díaz, D., Goyanes, S., & López-Córdoba, A. (2020). Improvement of Andean blueberries postharvest preservation using carvacrol/alginate-edible coatings. Polymers, 12(10), 2352. https://doi.org/10.3390/polym12102352
Mwelase, S., Kaseke, T., & Fawole, O. A. (2023). Development and optimization of methylcellulose-based edible coating using response surface methodology for improved quality management of ready-to-eat pomegranate arils. CyTA - Journal of Food, 21(1), 656–665. https://doi.org/10.1080/19476337.2023.2274942
Nicolau-Lapeña, I., Colàs-Medà, P., Alegre, I., Aguiló-Aguayo, I., Muranyi, P., & Viñas, I. (2021). Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables. Progress in Organic Coatings, 151, 106007. https://doi.org/10.1016/j.porgcoat.2020.106007
Obenland, D., Leyva-Gutierrez, F. M. A., & Wang, T. (2023). Investigations into determinants of blueberry coating effectiveness. Foods, 12(1), 174. https://doi.org/10.3390/foods12010174
Olunusi, S. O., Ramli, N. H., Fatmawati, A., Ismail, A. F., & Okwuwa, C. C. (2024). Revolutionizing tropical fruits preservation: Emerging edible coating technologies. International Journal of Biological Macromolecules, 264, 130682. https://doi.org/10.1016/j.ijbiomac.2024.130682
Pei, J., Palanisamy, C. P., Srinivasan, G. P., Panagal, M., Kumar, S. S. D., & Mironescu, M. (2024). A comprehensive review on starch-based sustainable edible films loaded with bioactive components for food packaging. International Journal of Biological Macromolecules, 274, 133332. https://doi.org/10.1016/j.ijbiomac.2024.133332
Peryam, D. R., & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preferences. Food Technology, 11(9), 9–14.
Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152–178. https://doi.org/10.1016/S0076-6879(99)99017-1
Tchinda, A. N., Anoumaa, M., Tazo, F. L. T., Phounzong, E. T., Kenfack, O. J., Lekeufack, M., Doumdi, R. B., Nguemezi, J. A., & Fonkou, T. (2023). Edible coating formulated by optimization from Aloe vera, starch, and Arabic gum improved the conservation of banana (Musa acuminata) fruits. International Journal of Food Science, 2023, Article 3746425. https://doi.org/10.1155/2023/3746425
Totad, M. G., Sharma, R. R., Sethi, S., & Verma, M. K. (2020). Effect of edible coatings on quality of blueberry fruits under supermarket storage conditions. The Indian Journal of Agricultural Sciences, 90(4), 780–783. https://doi.org/10.56093/ijas.v90i4.102223
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Derechos de autor 2026 Richerson Harold Piscoche Chinchay, Elza Berta Aguirre Vargas, Lucia Ruth Pantoja Tirado