000162547 001__ 162547 000162547 005__ 20251017144601.0 000162547 0247_ $$2doi$$a10.3390/foods14162774 000162547 0248_ $$2sideral$$a145146 000162547 037__ $$aART-2025-145146 000162547 041__ $$aeng 000162547 100__ $$0(orcid)0000-0002-5309-7796$$aAguerri, Laura$$uUniversidad de Zaragoza 000162547 245__ $$aEmulsion-Coated Active Papers Extend the Storage Life of Tomato Fruit 000162547 260__ $$c2025 000162547 5060_ $$aAccess copy available to the general public$$fUnrestricted 000162547 5203_ $$aThis study focused on developing emulsion-coated active papers with antifungal properties to extend the shelf life of tomatoes during home storage, thereby reducing food waste in households. First, a mixture of essential oils (EOmix)—composed of 33.3% oregano and 66.7% cinnamon leaf oils—was optimised through a mixture design and emulsified with cationic starches. Based on their stability and efficacy, two different emulsions containing 10% Tween 80, 6–8% EOmix, and HI-CAT or EVO cationic starches (82 or 84%, respectively) were selected and applied on paper. Then, the antifungal performance of the coated papers was tested in culture media against Botrytis cinerea, demonstrating strong antifungal activity in the vapour phase, effective for up to 31 days at 4 °C. In tests conducted with fresh tomatoes, the active papers improved fruit appearance and significantly reduced mould growth while maintaining overall sensory quality, indicating that these materials could extend tomato shelf life and thus offer a promising, low-cost, and biodegradable solution to reduce fruit waste at the consumer level, combining effective antifungal protection with good sensory performance in real-use conditions. 000162547 536__ $$9info:eu-repo/grantAgreement/ES/AEI/TED2021-129138B-C21$$9info:eu-repo/grantAgreement/ES/AEI/TED2021-129138B-C22$$9info:eu-repo/grantAgreement/ES/DGA/A24-23R$$9info:eu-repo/grantAgreement/ES/DGA/T53-23R 000162547 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es 000162547 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000162547 700__ $$0(orcid)0000-0001-9911-0194$$aCantín, Celia M. 000162547 700__ $$aQuintero, Marinelly 000162547 700__ $$aLóbez, Silvia$$uUniversidad de Zaragoza 000162547 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, Pedro$$uUniversidad de Zaragoza 000162547 700__ $$0(orcid)0000-0001-7143-8905$$aAlmeida E Silva, Filomena Augusta 000162547 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000162547 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000162547 7102_ $$12009$$2X$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cProy. investigación HVA 000162547 773__ $$g14, 16 (2025), 2774 [21 pp.]$$pFoods$$tFoods$$x2304-8158 000162547 8564_ $$s3233662$$uhttps://zaguan.unizar.es/record/162547/files/texto_completo.pdf$$yVersión publicada 000162547 8564_ $$s2341305$$uhttps://zaguan.unizar.es/record/162547/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000162547 909CO $$ooai:zaguan.unizar.es:162547$$particulos$$pdriver 000162547 951__ $$a2025-10-17-14:14:17 000162547 980__ $$aARTICLE