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Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)
Recubrimientos comestibles a base de alginato de sodio y ácido ascórbico para aplicación sobre piña (Ananas comosus (L.) Merr) fresca cortada
DOI:
https://doi.org/10.15446/agron.colomb.v37n3.76173Keywords:
minimally processed foods, storage losses, food preservation, added value (en)alimentos mínimamente procesados, pérdidas por almacenamiento, preservación de alimentos, valor añadido (es)
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The demand for healthy and ready-to-eat products, such as
freshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physicochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically significant differences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.
La demanda de productos saludables y listos para consumir, tales como las frutas frescas cortadas, ha venido creciendo sostenidamente en los últimos años. Sin embargo, estos productos son muy susceptibles al deterioro y tienen una corta vida útil. En el presente trabajo, se aplicaron recubrimientos
comestibles a base de alginato de sodio y sus mezclas con ácido ascórbico (un agente antioxidante y anti-pardeamiento natural) sobre muestras de piña fresca cortada y se monitorearon los cambios en sus características fisicoquímicas durante 10 d de almacenamiento a 4ºC. Inicialmente, la superficie de las frutas recubiertas fue más brillante y no se observaron diferencias estadísticamente significativas entre las muestras sin y con recubrimiento (P<0.05), obteniendo valores similares en los parámetros de contenido de solidos solubles (~11 ºBrix), pH (~3.74) y acidez titulable (~0.64%). Durante el almacenamiento, las muestras recubiertas estuvieron mejor protegidas frente a cambios en la apariencia en comparación con las muestras de piña fresca cortada sin recubrir. Estos resultados serán muy útiles para futuras investigaciones que se centren en la conservación de frutas mínimamente procesadas, tales como piña.
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