Babassu Mesocarp-Based Coating with Amazonian Plant Extracts Obtained Using Natural Deep Eutectic Solvents (NADES) for Cherry Tomato Preservation

Imagine a tomato that stays fresh for nine days, not in a plastic wrapper, but in a coating made from Amazonian bark and leaves—this is the promise of a new sustainable packaging breakthrough.

Forget plastic wrap. Scientists have turned to the Amazon rainforest to create a smart, edible coating for cherry tomatoes. The secret? Natural Deep Eutectic Solvents, or NADES—green liquids made from cheap, safe ingredients like choline chloride and citric acid. These solvents act like eco-friendly keys, unlocking powerful antioxidants and antimicrobials from Uxi bark and Jambolan leaves.

The team tested three NADES formulations. One stood out for its low density, another for its high viscosity, and a third for its unique polarity. This third solvent, made with citric acid, proved the most effective at pulling out bioactive compounds. The resulting extracts showed impressive antioxidant power, neutralizing over 95% of free radicals, and even inhibited the growth of Pseudomonas aeruginosa, a common foodborne pathogen.

When these extracts were mixed into a coating derived from babassu mesocarp—a byproduct of the babassu palm—the magic happened. Coated tomatoes lost less weight, stayed firmer, and maintained their microbiological safety for up to nine days. Even better, a taste test with bruschetta made from these tomatoes scored over 80% acceptance. This isn't just about tomatoes; it's a step toward the 2030 Agenda for sustainable food systems.

Key Points

• NADES with citric acid extracted potent antioxidants from Amazonian plants.
• Babassu coating kept tomatoes fresh for 9 days.
• Bruschetta taste test scored >80% acceptance.