{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,25]],"date-time":"2026-04-25T03:34:50Z","timestamp":1777088090934,"version":"3.51.4"},"reference-count":109,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2025,1,8]],"date-time":"2025-01-08T00:00:00Z","timestamp":1736294400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT, Foundation for Science and Technology","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia\/MCTES","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"DOI":"10.13039\/501100001871","name":"Associate Laboratory for Green Chemistry\u2014LAQV","doi-asserted-by":"publisher","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Prickly pear consumption is increasing across the world due to its rich variety of nutrients and bioactive compounds. Yet, it is a seasonal and highly perishable fruit, and the application of edible coatings emerges as an alternative to extend its shelf life. In this work, the effects of alginate, starch, chitosan, and pectin as coatings on the physicochemical, bioactive, microbiological, and textural properties of two prickly pear varieties (orange and red), kept under refrigeration (5 \u00b1 2 \u00b0C) were evaluated for 6 weeks. Coatings proved to be helpful in the maintenance of the fruits\u2019 color and textural properties, especially when pectin was applied. Overall, starch and chitosan can be considered the most effective coatings in preserving the quality of prickly pears among the options studied. A lower weight loss (8\u201310%) in fruits was achieved when starch and chitosan were applied, while in control fruits (without coating), the loss was 18\u201323%. Starch and chitosan also contributed to preserving the bioactivity of red fruits and showed good results in the preservation of total phenolic content in the orange fruits. In addition, starch and chitosan coatings also presented the best performance for the reduction of microbial contamination (both yeasts and molds and total mesophilic aerobic microorganisms). These findings highlight the role of edible coatings in preserving prickly pears, for a longer period, meeting consumers\u2019 demand for fresh fruit.<\/jats:p>","DOI":"10.3390\/foods14020161","type":"journal-article","created":{"date-parts":[[2025,1,8]],"date-time":"2025-01-08T04:54:08Z","timestamp":1736312048000},"page":"161","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Quality Preservation and Shelf-Life Extension of Prickly Pear (Opuntia ficus-indica L. Mill) Using Edible Coatings"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8136-3385","authenticated-orcid":false,"given":"Carolina","family":"Rodrigues","sequence":"first","affiliation":[{"name":"MEtRICs, Departamento de Qu\u00edmica, NOVA School of Science and Technology (NOVA FCT), Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal"}]},{"given":"Cariny","family":"Polesca","sequence":"additional","affiliation":[{"name":"MEtRICs, Departamento de Qu\u00edmica, NOVA School of Science and Technology (NOVA FCT), Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal"},{"name":"CICECO\u2014Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"given":"Isabela","family":"Bicalho","sequence":"additional","affiliation":[{"name":"MEtRICs, Departamento de Qu\u00edmica, NOVA School of Science and Technology (NOVA FCT), Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal"},{"name":"School of Chemical Engineering, University of Campinas, Av. Albert Einstein 500, Campinas 13083-852, SP, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8381-9780","authenticated-orcid":false,"given":"Victor Gomes Lauriano","family":"Souza","sequence":"additional","affiliation":[{"name":"MEtRICs, Departamento de Qu\u00edmica, NOVA School of Science and Technology (NOVA FCT), Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7032-3436","authenticated-orcid":false,"given":"Isabel","family":"Coelhoso","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Departamento de Qu\u00edmica, NOVA School of Science and Technology (NOVA FCT), Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9270-3982","authenticated-orcid":false,"given":"Ana Lu\u00edsa","family":"Fernando","sequence":"additional","affiliation":[{"name":"MEtRICs, Departamento de Qu\u00edmica, NOVA School of Science and Technology (NOVA FCT), Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1417","DOI":"10.1002\/bbb.2018","article-title":"Toward Unfolding the Bioeconomy of Nopal (Opuntia spp.)","volume":"13","author":"Ciriminna","year":"2019","journal-title":"Biofuels Bioprod. 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