{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:36:35Z","timestamp":1760060195120,"version":"build-2065373602"},"reference-count":72,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2025,8,9]],"date-time":"2025-08-09T00:00:00Z","timestamp":1754697600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministerio de Ciencia, Innovaci\u00f3n y Universidades","award":["MCIN\/AEI\/10.13039\/501100011033","TED2021-129138B-C21","TED2021-129138B-C22","T53_23R:GUIA","A24_23R-AGRINNARA"],"award-info":[{"award-number":["MCIN\/AEI\/10.13039\/501100011033","TED2021-129138B-C21","TED2021-129138B-C22","T53_23R:GUIA","A24_23R-AGRINNARA"]}]},{"name":"European Union NextGenerationEU\/PRTR","award":["MCIN\/AEI\/10.13039\/501100011033","TED2021-129138B-C21","TED2021-129138B-C22","T53_23R:GUIA","A24_23R-AGRINNARA"],"award-info":[{"award-number":["MCIN\/AEI\/10.13039\/501100011033","TED2021-129138B-C21","TED2021-129138B-C22","T53_23R:GUIA","A24_23R-AGRINNARA"]}]},{"DOI":"10.13039\/501100010067","name":"Gobierno de Arag\u00f3n","doi-asserted-by":"publisher","award":["MCIN\/AEI\/10.13039\/501100011033","TED2021-129138B-C21","TED2021-129138B-C22","T53_23R:GUIA","A24_23R-AGRINNARA"],"award-info":[{"award-number":["MCIN\/AEI\/10.13039\/501100011033","TED2021-129138B-C21","TED2021-129138B-C22","T53_23R:GUIA","A24_23R-AGRINNARA"]}],"id":[{"id":"10.13039\/501100010067","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This 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)\u2014composed of 33.3% oregano and 66.7% cinnamon leaf oils\u2014was optimised through a mixture design and emulsified with cationic starches. Based on their stability and efficacy, two different emulsions containing 10% Tween 80, 6\u20138% 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 \u00b0C. 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.<\/jats:p>","DOI":"10.3390\/foods14162774","type":"journal-article","created":{"date-parts":[[2025,8,11]],"date-time":"2025-08-11T09:04:53Z","timestamp":1754903093000},"page":"2774","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Emulsion-Coated Active Papers Extend the Storage Life of Tomato Fruit"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5309-7796","authenticated-orcid":false,"given":"Laura","family":"Aguerri","sequence":"first","affiliation":[{"name":"I3A\u2014Arag\u00f3n Institute for Engineering Research, University of Zaragoza, 50018 Zaragoza, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9911-0194","authenticated-orcid":false,"given":"Celia M.","family":"Cant\u00edn","sequence":"additional","affiliation":[{"name":"Estaci\u00f3n Experimental Aula Dei (EEAD), CSIC, 50059 Zaragoza, Spain"}]},{"given":"Marinelly","family":"Quintero","sequence":"additional","affiliation":[{"name":"I3A\u2014Arag\u00f3n Institute for Engineering Research, University of Zaragoza, 50018 Zaragoza, Spain"}]},{"given":"Silvia","family":"L\u00f3bez","sequence":"additional","affiliation":[{"name":"I3A\u2014Arag\u00f3n Institute for Engineering Research, University of Zaragoza, 50018 Zaragoza, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3384-7534","authenticated-orcid":false,"given":"Pedro","family":"Marco","sequence":"additional","affiliation":[{"name":"Centro de Investigaci\u00f3n y Tecnolog\u00eda Agroalimentaria de Arag\u00f3n (CITA), 50059 Zaragoza, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2931-4583","authenticated-orcid":false,"given":"Filomena","family":"Silva","sequence":"additional","affiliation":[{"name":"I3A\u2014Arag\u00f3n Institute for Engineering Research, University of Zaragoza, 50018 Zaragoza, Spain"},{"name":"ARAID\u2014Agencia Aragonesa para la Investigaci\u00f3n y el Desarrollo, 50018 Zaragoza, Spain"},{"name":"Faculty of Veterinary Medicine, University of Zaragoza, 50013 Zaragoza, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,9]]},"reference":[{"key":"ref_1","unstructured":"Food and Agriculture Organization of the United Nations (2013). 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