ABSTRACT
The aim of this study is to evaluate the effect of extract of tarbush Flourensia cernua on the stabilizing, antioxidant, and fungistatic properties of a candelilla wax-based emulsion for edible coatings in refrigeration conditions for 7 weeks. The extract of tarbush was used as an active component of emulsions. The extract of tarbush presented good antioxidant activity in oil-in-water emulsion, as measured by the inhibition of the hydroperoxide assay by conjugated dienes, 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) 184diammonium salt (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). Results of the microbiological analysis demonstrated that the extract presented a higher fungistatic effect on yeast growth in the emulsion. The emulsion with the extract showed higher stability and antioxidant and fungistatic activity relative to control, without any significant differences in the storage for 4 weeks in refrigeration conditions.
