The release kinetics of β-carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe)

The main aim of this work was to evaluate the effect of the beta-carotene release rate from nanocapsules incorporated into a xanthan gumcoating on the physical and physicochemical properties of fresh-cut melon (var. cantaloupe). Several coatings were studied: xanthan gum alone (XG), xanthan gum combined with nanocapsules (Ncs/XG), xanthan gum combined with nanospheres (Nsp/XG), nanocapsules (Ncs), and nanospheres (Nsp), all of which were compared to untreated fresh-cut melon in order to determine their preservation efficiency. The beta-carotene release profiles from the Ncs and Ncs/XG treatments corresponded better to a Higuchi-type behavior (t(1/2)) for matrix systems (R2 >0.95). Also observed was a good. correlation between the release of beta-carotene by the Ncs/XG treatment and the minor changes observed in the whiteness index (<= 10%) and firmness (<= 2%). These results lead to the conclusion that incorporating 0-carotene nanocapsules into a polysaccharide matrix improves the properties of the coatings, thereby increasing storage time to 21 days at 4 degrees C. (C) 2016 Elsevier Ltd. All rights reserved.