Table 4.
Effect of edible chitosan/propolis coatings on the antioxidant capacity of fig fruit stored for 12 days at 4 °C.
| Coatings | Antioxidant Capacity (DPPH %) Storage Days |
||||
|---|---|---|---|---|---|
| 1 | 3 | 6 | 9 | 12 | |
| CS + PNPs | 36.4 ± 10.0 abc* | 38.1 ± 6.8 ab* | 54.8 ± 13.0 a | 39.0 ± 24.3 ab | 48.8 ± 3.0 ab |
| CS + CSNPs | 29.3 ± 3.1 ab | 49.0 ± 10.1 abc | 57.6 ± 16.9 a | 38.1 ± 9.6 ab | 43.0 ± 18.0 ab |
| CS + P | 42.5 ± 26.2 abc | 32.9 ± 16.6 a | 47.7 ± 3.3 a | 32.8 ± 3.0 a | 60.7 ± 12.6 bc |
| CS + CSNPs + PNPs | 56.0 ± 7.3 c | 34.9 ± 6.1 ab | 56.6 ± 11.3 a | 67.7 ± 15.6 cd | 62.7 ± 7.1 bc |
| CS + PNPs + CSNPs + P | 40.8 ± 11.4 abc | 61.0 ± 9.7 c | 54.6 ± 6.9 a | 48.7 ± 12.8 abc | 61.1 ± 9.1 bc |
| CS + PNPs + P | 28.1 ± 9.4 a | 44.8 ± 11.7 abc | 63.9 ± 11.6 a | 60.6 ± 10.7 bcd | 73.6 ± 17.4 c |
| CS + CSNPs + P | 50.4 ± 6.2 bc | 49.4 ± 2.7 abc | 52.9 ± 10.7 a | 83.3 ± 2.8 d | 43.6 ± 9.8 ab |
| CS | 54.5 ± 11.9 c | 50.9 ± 5.1 bc | 47.4 ± 25.4 a | 47.7 ± 7.1 abc | 37.6 ± 9.2 a |
| Control | 45.0 ± 4.4 abc | 44.9 ± 3.1 abc | 52.0 ± 6.8 a | 53.8 ± 7.9 abc | 57.0 ± 14.8 ab |
* Means with similar letters are not significantly different among the evaluated treatments. CS (chitosan), P (propolis extract), CSNPs (chitosan nanoparticles), PNPs (propolis nanoparticles). DPPH (2,2-Diphenyl-1-picrilhidrazilo, this free radical is capable of reacting with antioxidant compounds through a process characterized by the transfer of a hydrogen atom provided by the antioxidant agent). ANOVA and Tukey test (p ≤ 0.05) were performed.