Efficient coating based on muña essential oil and black maca flour in minimally processed melon

Pacheco-Torreblanca N.X.; Pacco-Huamani M.C.; Carlos-Tapia K.V.; Pizato S.; Cortez-Vega W.R.; Choque-Delgado G.T. · Revista Chilena de Nutricion (2025) · DOI: 10.4067/s0717-75182025000200039

Resumen

The objective of this manuscript was to evaluate the effect of muña (Minthostachys mollis) essential oil in the coating based on black maca flour (Le-pidium meyenii Walp.) and montmorillonite to prolong the shelf life of minimally processed melon (Cucumis melo L.). The melon cubes were divided into four treatments: T1 control (without coating), T2, T3, and T4 with 0.1% v/v, 0.2% v/v, and 0.3% v/v of muña essential oil respectively, in addition to maca flour (2.5%) and montmorillonite (0.3%), then all treatments were stored for 12 days at 5±1 °C. Weight loss, titratable acidity, pH, total soluble solids, color, firmness, water activity, microbiological evaluations of molds and yeasts, Salmonella spp., and Escherichia coli were analyzed. T2 showed less weight loss (8.7%) and firmness (22.3%) and did not present significant color variation compared to day 0. This treatment showed less growth of molds and yeasts compared to the control. It was concluded that the coating of 0.1% muña essential oil with maca flour and montmorillonite was effective in prolonging the shelf life of the melon.

Instituciones: Universidad Nacional de San Agustín de Arequipa