Abstract Coconut mesocarp fiber (CMF) is a by-product of the coconut industry; it was milled to produce coconut mesocarp particles (CMP). The main elements identified in CMP samples were C and O, which represent 96.75%. The CMP were mixed with a polylactic acid (PLA) matrix by extrusion. The mechanical, thermal, structural, and morphological properties of four biocomposites with 0, 2, 5, and 8 wt% CMP (CMP0, CMP2, CMP5, and CMP8, respectively) were determined. The biocomposites showed a decrease in tensile strength, elongation at break, and elastic modulus values as the CMP content increased, except for CMP5, which showed a higher elastic modulus than the PLA matrix. The thermal analysis showed that the biocomposites presented better thermal stability than the PLA matrix. CMP2 and CMP5 had rough surfaces, while CMP8 had weaker fracture zones. CMF (CMF byproduct product industry CMP. . (CMP) O 9675 96 75 96.75% (PLA extrusion mechanical structural 0 2 5 wt CMP0, CMP0 (CMP0 respectively determined strength break increased surfaces zones (CMP 967 9 7 96.75 96.7 96.

Resumen En este trabajo se elaboraron películas comestibles (PCs) a base de quitosano (Q), agar (A) y tomillo (T), en cuatro diferentes formulaciones (Q, A, QA y QAT). A las PCs se les evaluaron propiedades mecánicas (tensión y elongación a la ruptura), propiedades estructurales (espectroscopía de infrarrojo por FTIR), propiedades térmicas (análisis termogravimétrico), propiedades de transporte (permeabilidad al vapor de agua) y análisis morfológico (microscopía electrónica de barrido). Las PCs de QA y QAT destacaron por su resistencia a la tensión, transparencia, velocidad de transmisión al vapor de agua y permeancia, así como la mayor capacidad antio-xidante. Se evaluó el efecto de la aplicación de los recubrimientos comestibles (RCs) de QA y QAT en la calidad de frutos de aguacate “Hass” durante 13 días de almacenamiento a 25 °C. Se evaluaron periódicamente en los frutos las variables de pérdida de peso, tasa de respiración, producción de etileno, apariencia visual y pudriciones. La aplicación de los RCs al fruto redujo su pérdida de peso y extendió su vida de anaquel. Los RCs les confirieron a los frutos una barrera al vapor de agua, reduciendo la pérdida de peso en 40%. Así mismo, se disminuyó la incidencia de pudriciones de los frutos.

Abstract In this work, edible films (PCs) based on chitosan (Q), agar (A) and thyme oil (T) were prepared in four different formulations (Q, A, QA and QAT), and their mechanical properties (tension and elongation at break) and water vapor permeability were evaluated. Infrared spectroscopy (FTIR), thermogravimetric analysis (TGA) and scanning electron microscopy (SEM) were also performed. The QA and QAT PCs stood out for their tensile strength, transparency, water vapor transmission rate and permeance, as well as the highest antioxidant activity. The effect of the application of the edible coatings (RCs) of QA and QAT on the quality of ‘Hass’ avocado fruit was evaluated during 13 d of storage at 25 °C. The following variables were evaluated periodically: weight loss, respiration rate, ethylene production, visual appearance, and rotting. The application of RCs to the fruit reduced their weight loss and extended their shelf life. The RCs gave the fruit a barrier to water vapor, reducing weight loss by 40 with respect to the control. In addition, the incidence of fruit rots was reduced.

Abstract: In this work the quality of fresh cut nopal (NVFC) packed in three plastic layers during low temperature storage was evaluated. Cladodes cultivar COPENA F-1 were cladodes, cut and packaged in bags of PEBD (control), polysweat Bolco® and Cryovac® PD960, subsequently stored at 1 and 5 °C for 20 days. The initial color of NVFC packaged in all three layers showed values of brightness or clarity (L*) of 52.2 to 55.3, an angle of pitch (AT) between 123 and 124°, and a chroma or color saturation of 22.1 to 24.2, this represents a dull green color. Overall, the green off the packaging NVFC evaluated the three layers was maintained during the 20 days of storage at 1 and 5 °C. Firmness, initial pH and titratable acidity of NVFC were 3.6 N, 4.3 and 0.75% respectively and showed no significant changes affecting the quality of packaging NVFC three layers evaluated during storage at 1 and 5 °C. Storage at 1 °C inhibited browning and mucilage secretion NVFC evaluated in all three layers. The NVFC packaging bags polysweat Bolco® showed the greatest beneficial effect in reducing darkening and secretion of mucilage during storage at 1 and 5 °C; this effect being greater than 1 °C.

Resumen: En este trabajo se evaluó la calidad de nopal verdura fresco cortado (NVFC) envasado en tres películas plásticas durante el almacenamiento a temperatura baja. Cladodios del cultivar COPENA F-1 fueron desespinados, cortados y envasados en bolsas de PEBD (testigo), polysweat Bolco® y Cryovac® PD960, posteriormente se almacenaron a 1 y 5 °C por 20 días. El color inicial de NVFC envasado en las tres películas mostró valores de luminosidad o claridad (L*) de 52.2 a 55.3, un ángulo de tono (AT) entre 123 y 124°, y un croma o saturación de color de 22.1 a 24.2, lo anterior representa un color verde apagado. En general, el color verde apagado del NVFC envasado con las tres películas evaluadas se mantuvo durante los 20 días de almacenamiento a 1 y 5 °C. La firmeza, pH y acidez titulable inicial de NVFC fueron de 3.6 N, 4.3 y 0.75%, respectivamente y no mostraron cambios importantes que afectaran la calidad del NVFC envasado con las tres películas evaluadas durante el almacenamiento a 1 y 5 °C. El almacenamiento a 1 °C inhibió el oscurecimiento y la secreción de mucílago de NVFC en las tres películas evaluadas. El envasado de NVFC con bolsas polysweat Bolco® mostró el mayor efecto benéfico en disminuir el oscurecimiento y la secreción de mucílago durante el almacenamiento a 1 y 5 °C; siendo este efecto mayor a 1 °C.