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  • Title: The release kinetics of β-carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe).
    Author: Zambrano-Zaragoza ML, Quintanar-Guerrero D, Del Real A, Piñon-Segundo E, Zambrano-Zaragoza JF.
    Journal: Carbohydr Polym; 2017 Feb 10; 157():1874-1882. PubMed ID: 27987907.
    Abstract:
    The main aim of this work was to evaluate the effect of the β-carotene release rate from nanocapsules incorporated into a xanthan gumcoating on the physical and physicochemical properties of fresh-cut melon (var. cantaloupe). Several coatings were studied: xanthan gum alone (XG), xanthan gum combined with nanocapsules (Ncs/XG), xanthan gum combined with nanospheres (Nsp/XG), nanocapsules (Ncs), and nanospheres (Nsp), all of which were compared to untreated fresh-cut melon in order to determine their preservation efficiency. The β-carotene release profiles from the Ncs and Ncs/XG treatments corresponded better to a Higuchi-type behavior (t1/2) for matrix systems (R2>0.95). Also observed was a good correlation between the release of β-carotene by the Ncs/XG treatment and the minor changes observed in the whiteness index (≤10%) and firmness (≤2%). These results lead to the conclusion that incorporating β-carotene nanocapsules into a polysaccharide matrix improves the properties of the coatings, thereby increasing storage time to 21days at 4°C.
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