Starch nanoparticles containing phenolic compounds from green propolis: Characterization and evaluation of antioxidant, antimicrobial and digestibility properties.

This study investigated the production of nanoparticles through nanoprecipitation using cassava and potato starches as carriers to stabilize phenolic compounds (PC) from green propolis extract (PE). Additionally, the antioxidant and antimicrobial activities of PC stabilized with starch nanoparticles (SNPs), as well as their release under gastrointestinal conditions were investigated. PE exhibited antioxidant and antibacterial properties, especially PE3 (PE produced using sonication by 20 min and stirring at 30 °C for 24 h) had the highest concentrations of p-coumaric acid, rutin, kaempferol and quercetin.

Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux.

In this work photocatalytic ethylene degradation (TiO-UV) was applied in green cherry tomatoes with the aim to control biochemical and physiological changes during ripening. Photocatalytic process was performed at 18 °C  ±  2 °C and 85% HR for 10 days using continuous air flux. Ethylene, O and CO concentration from cherry tomatoes under TiO-UV and control (c) fruits, were measured by GC-MS for 10 days.

A review on TiO-based photocatalytic systems applied in fruit postharvest: Set-ups and perspectives.

Titanium dioxide (TiO) is a photocatalytic material used to degrade ethylene, and it has been studied as an alternative postharvest technology. Although several studies have indicated the effective action of TiO photocatalysis for delaying the fruit ripening, photocatalytic systems need to be well-designed for this application. Fruit is susceptible to environmental conditions like temperature, relative humidity, atmosphere composition and exposure to UV-light.