Properties of beeswax antifungal coatings obtained by highpressure homogenisation and their application for preserving bananas during storage

Agyemang Bridget, Grabulos Joël, Hubert Olivier, Bourlieu Claire, Nigen Michael, Lebrun Marc, Coffigniez Fanny, Brat Pierre. 2022. Properties of beeswax antifungal coatings obtained by highpressure homogenisation and their application for preserving bananas during storage. International Journal of Food Science and Technology, 57 (8), n.spéc. Non‐traditional ingredients and processes for the development of grain‐based foods : 5349-5356.

Résumé : Bananas are tropical fruits that are perishable and susceptible to fungal diseases, mainly caused by Colletotrichum musae. Antimicrobial emulsion-based coating materials have been used extensively to inhibit the growth of these fungi and extend the shelf life of bananas. Targeted emulsion-based film functionalities offer excellent mechanical, physicochemical and barrier properties and limit fungal growth kinetics. Antifungal compounds, such as essential oils or phenolic compounds, are added to emulsion-based (wax/biopolymer) coatings to enhance their antimicrobial properties. This study set out to formulate a beeswax-based emulsion for banana coatings using high-pressure homogenisation (HPH) and hydrophilic food-grade/organic coating materials. The particle size distribution, stability and mechanical properties of the film-forming emulsions, water vapour and the oxygen permeabilities of the resulting coating were investigated. The most promising sucrose emulsions were tested as coatings on banana fruits to assess their efficacy against moisture and firmness loss during storage. Adding thymol (0.5% w/w) to the sucrose emulsions further enhanced the inhibition of Colletotrichum musae growth to its barest minimum of <20%. Emulsion stability was clearly enhanced using HPH while the best inhibition was obtained with a 20% diluted sucrose emulsion containing 0.5% thymol, with or without HPH.

Mots-clés Agrovoc : propriété antifongique, Colletotrichum, propriété antimicrobienne, maladie postrécolte, propriété mécanique, cire d'abeille, composé phénolique, huile essentielle, propriété physicochimique, thymol, Musa (bananes), antimicrobien, technologie alimentaire

Mots-clés libres : Banana, Beeswax, Coating, Colletotrichum musae, Crown rot, High-pressure Homogenisation, Storage, Thymol

Classification Agris : J10 - Manutention, transport, stockage et conservation des produits agricoles
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

• Agyemang Bridget, Université de Montpellier (FRA)
• Grabulos Joël, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-1342-0341 - auteur correspondant
• Hubert Olivier, CIRAD-PERSYST-UMR Qualisud (GLP)
• Bourlieu Claire, CIRAD-PERSYST-UMR IATE (FRA)
• Nigen Michael, INRAE (FRA)
• Lebrun Marc, CIRAD-PERSYST-UMR Qualisud (FRA)
• Coffigniez Fanny, Université de Montpellier (FRA)
• Brat Pierre, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0003-0429-9575 - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/604784/)

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