Postharvest conservation of fresh fruits and vegetables is a constant challenge in the food industry. Biodegradable coatings represent an innovative and sustainable solution to extend their shelf life. In this context, this research evaluated the influence of a coating based on oxidized banana starch (Musa paradisiaca L. group AAA, cv. Cavendish) and olive oil on the conservation of cherry tomatoes (Solanum lycopersicum cv. Cerasiforme) during their storage at ambient conditions. Coating-forming emulsions were prepared using starch (4% m v-1) with a high degree of oxidation, glycerol, Tween 80, and olive oil. The products were dip coated. The starch extraction yield was 27.26% by the wet milling method. The contents of lipids, crude fiber, proteins, carbohydrates, and ashes tended to decrease in oxidized starches with increasing reaction time, the opposite behavior for humidity (P≤0.05). Solubility and oil absorption capacity increased in oxidized starches, while water absorption and swelling power decreased (P≤0.05). The best combination for the formulation of oxidized starch coatings was 3% (m v-1) of glycerol and 0.3% (m v-1) of oil. This coating reduced weight losses and delayed the ripening process. The results suggested that the use of coatings based on oxidized banana starch and olive oil is an effective strategy for maintaining the quality and freshness of the fruits during a longer storage period.

Ascorbic acid is a beneficial component for health, but it is degraded during the thermal pasteurization of food products. The aim of this research was to determine the influence of temperature on the thermal degradation of ascorbic acid in peach nectar at 75, 85 and 95 °C, evaluating this effect at 0, 30, 60, 90 and 120 minutes. The degradation of ascorbic acid follows a first order reaction model with rate constants that vary between 5.5 to 10.9 x 10-3 min-1. D-Values ranged from 211.28 to 418.73 min, while Z value was 69.4 oC. The values of the free energy of inactivation ranged between 112.63 and 117.17 kJ.mol-1, while for the activation enthalpy the values varied between 25.37 and 25.54 kJ.mol-1 and the range for the activation entropy was from -249.36 to -250.15 J.mol-1.K-1.It can be concluding that the reaction is endothermic and does not occur spontaneously. The knowledge of these values is important not only to explain the loss of ascorbic acid, but also to design and optimize thermal processes aimed at preserving the nutritional quality of peach nectar.

The brewing process of craft beer can introduce contamination by heavy metals such as Cd, Pb, and Zn from various sources. Cadmium and lead metals are particularly worrisome because of their harmful effects on human health. This study aimed to evaluate a method for quantifying the levels of Cd, Pb, and Zn in craft beer brands sold in the northern region of the Metropolitan District of Quito, Ecuador, using atomic absorption spectroscopy. For confidentiality, the brands were anonymized as Brands A to I. Standard addition curves were employed for metal quantification, with repeatability assessed via the coefficient of variation (CV%) and accuracy determined by recovery (R%). The Cd content in Brands B–G and I was below the threshold established by the Mercosur Resolution Nº 12/11. Additionally, Brands A and D–H complied with the Ecuadorian INEN 2262 standard for maximum Pb concentration in beer. All samples showed Zn levels substantially below the maximum levels permitted by Ecuadorian regulations. Brands A, B, C, and H exhibited the highest concentrations of Cd and Pb.

The research is aimed at obtaining edible-biodegradable films to maintain and preserve the quality of food. Corn starch is used, which due to its hydrophilic characteristic requires the addition gelatin; and mandarin peel essential oil (AE), which due to its hydrophobic nature reduces permeability. To obtain the essential oil, the Clavenger method is applied; and the Casting method is used for its elaboration films and are formulated using a factorial experimental design kn of 32, with 2.5%, 3.75% and 5% w/v gelatin concentrations; and essential oil at 0.3%, 0.4% and 0.5% v/v; the constants are maintained: 5% starch and 3% glycerol. The response variables (solubility, humidity and WVP), are evaluated through the statistical analysis of ANOVA and are displayed on the Pareto diagram and Response Surface Graph. These, in turn, reflect that, at a higher percentage of gelatin, the films experience an increase in their response variables; and, at a higher percentage of essential oil, a decrease is generated. However, the interaction of the two factors significantly (p<0.05) affects the decrease in solubility. The regression model determined for the (%) solubility, (%) humidity and WVP, yield an R2 of 98.64%, 98.62% and 97.05%, respectively. La investigación se orienta a la obtención de películas biodegradables para mantener y conservar la calidad de los alimentos. Se utiliza almidón de maíz, que por su característica hidrofílica requiere la adición de gelatina; y, aceite esencial de cáscara de mandarina (AE), por su naturaleza hidrofóbica. Para la obtención del AE, se aplica el método Clavenger; y, el método Casting para la elaboración de las películas, formuladas mediante un diseño experimental tipo factorial kn de 32, con concentraciones de gelatina al 2.5%, 3.75% y 5% p/v; y, AE al 0.3%, 0.4% y 0.5% v/v; se mantienen constantes: almidón 5% y glicerol 3%. Los resultados de las variables de respuesta (Solubilidad, Humedad y WVP), se interpretan a través del análisis estadístico ANOVA, y se visualizan en el diagrama de Pareto y gráfico Superficie de Respuesta. Los mismos que reflejan que, a mayor porcentaje de gelatina, las películas experimentan un incremento en sus variables de respuesta; y, a mayor porcentaje de AE se genera una disminución. No obstante, la interacción de los dos factores afecta significativamente (p<0.05) en la disminución de la solubilidad. El modelo de regresión determinado para %Solubilidad, %Humedad y WVP, arrojan un R2 de 98.64%, 98.62% y 97.05%, respectivamente.

This study focused on the development of films based on oxidized starch extracted from Hass avocado seeds with microcrystalline cellulose, as an alternative to conventional plastics to reduce environmental impact. The neat starch was extracted and then subjected to an oxidation process with sodium hypochlorite at different reaction times to improve the physical and functional properties of the films. The reaction time significantly influenced the chemical composition and functional properties of the starch. Starch with a high degree of oxidation (with carbonyl group of 0,029% ± 0,002 and carboxyl group of 0,078% ± 0,003) was selected for film formulation, and an experimental factorial design was conducted to determine the most suitable percentages of D-sorbitol and microcrystalline cellulose to minimize film moisture and solubility and improve water vapor permeability (WVP). It was found that the most suitable percentages of D-sorbitol and microcrystalline cellulose were 1,5% and 0,2% w/v, respectively, to minimize film moisture and solubility; whereas, for WVP they were 1,5% and 0,1% w/v, respectively. However, the results obtained in minimizing film moisture and solubility were very close to those yielded by the percentages 1,5% and 0,2% w/v. In conclusion, this study demonstrated the possibility of using oxidized starch from Hass avocado seeds for film production, with D-sorbitol and microcrystalline cellulose at 1,5% and 0,1% w/v, respectively.

The strawberry (Fragaria × ananassa Duch., cv. Albion) is a fruit of high nutritional and commercial value, whose post-harvest shelf life is limited by its non-climacteric nature. This study aimed to develop an edible coating based on corn starch (Zea mays L.), gelatin, and cinnamon essential oil (Cinnamomum zeylanicum) to prolong the shelf life of refrigerated strawberries. Commercial corn starches, avocado seed (Persea americana cv. Fuerte), and banana (Musa AAA cv. Cavendish) were evaluated, with corn starch being highlighted for its greater swelling capacity at temperatures below 60 °C, although it exhibited lower solubility. Cinnamon essential oil, obtained by distillation, yielded 1.56% and had a density of 1.048 g mL-1. Using a 32-response surface design, the concentrations of gelatin (2, 3.5, 5 % w/v) and essential oil (0.3, 0.4, 0.5 % w/v) were optimized, determining that the combination of 2 % gelatin and 0.5 % essential oil significantly reduced the weight loss of strawberries (p ≤ 0.05). The adjusted model explained 96.05% of the variability (R2 = 97.09). Under these conditions, a 14.7% reduction in weight loss was achieved, and quality parameters were better preserved for 15 days at 2 °C and 50% humidity, demonstrating the effectiveness of the coating as a sustainable conservation strategy. Keywords: edible coatings; corn starch; cinnamon essential oil; gelatin; Albion strawberry; post-harvest preservation.