Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1951: Development of an Antifungal Edible Coating for Avocado Fruit from Avocado Residues By-Products Through a Circular Economy Approach
Foods doi: 10.3390/foods15111951
Authors:
Raquel Villanova-Estors
Laura Settier-Ramírez
Raquel Heras-Mozos
Gracia López-Carballo
María Bernardita Pérez-Gago
Lluís Palou
Pilar Hernández-Muñoz
Rafael Gavara

The environmental impact of food waste and agro-industrial by-products has promoted the development of circular economy strategies for food applications. In this study, edible films were developed from biopolymers extracted from avocado peel and seeds (hemicellulose, pectin, lignin, and starch), incorporating ethyl lauroyl arginate (LAE®) as an antifungal agent. The activity of LAE® was evaluated against Colletotrichum gloeosporioides on inoculated avocados stored at 12 °C and 22 °C. Fruit shelf life was assessed through physiological, physicochemical and sensory parameters during cold storage and subsequent shelf life. Films containing 10% LAE® exhibited strong antifungal activity, and their efficacy was higher at 12 °C than at 22 °C. Coated fruits exhibited a ripening delay of up to 2 days compared to controls. These findings highlight the potential use of avocado by-product-based LAE® coatings as a sustainable strategy for preserve postharvest avocado quality.