A new edible coating of fish gelatin incorporated into a?af. oil to increase the post-harvest shelf life of tomatoes

Acaf. oil (Euterpe oleracea) is a new active ingredient, originating from the Amazon Forest, which offers numerous benefits as an antioxidant and antimicrobial agent. Here, we report how acaf. oil can be used as an active ingredient in gelatin coatings to increase the shelf life of tomatoes. The optimized viscosity and gel strength conditions were 5.40 % gelatin, 17.25 % acaf. oil and 18 % plasticizer. FTIR, XRD and zeta potential analysis reveals that repulsive forces dominate the interactions between acaf. oil and gelatin. The optimized coating (GAO) reduced mass loss by 8 % and achieved greater firmness (25 N), proving its effectiveness in maintaining tomato quality during storage. For the first time, it was found that the addition of acaf. oil to fish gelatin improves the percentage of acidity and firmness of the tomato, delaying ripening, making it a promising alternative as packaging for climacteric fruits.