Publicado

2019-10-01

Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry

Efecto de recubrimientos comestibles de estructura polisacárido-proteína-lípido sobre mora de castilla

DOI:

https://doi.org/10.15446/dyna.v86n211.72931

Palabras clave:

Rubus glaucus Benth, antioxidant activity, edible coatings, visual infection (en)
Rubus glaucus Benth, actividad antioxidante, recubrimientos comestibles, infección visual (es)

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Edible coatings (EC) have shown advantages in fruit preservation. The influence of an EC based on a polysaccharide-protein-lipid structure (Cassava starch: CS, whey protein: WP, and beeswax: BW), glycerol (G), stearic acid (SA) and chitosan (CH), on texture and weight loos of blackberry stored at 4 and 25 °C was evaluated. A composite central design was used considering the independent variables: CS (3.0-3.5%), WP (0.5-1.5%), BW (0.0-0.5%). The experimental optimization defined the formulation: CS (3.50%), WP (1.16%), BW (0.47%); and CH (0.5-1.0%) was added again evaluating the fruit during storage until visual infection was observed. Results indicated that the best concentration of CH (0.75%) did not present visual infection until day 10 of storage at 4 °C and reduce weight loss with respect to other treatments

Los recubrimientos comestibles (RC) han mostrado ventajas en la conservación de frutas. Se evaluó la influencia de un RC a base de una estructura polisacárido-proteína-lípido (Almidón de yuca: AY; proteína de suero lácteo: PSL y cera de abejas: CA), glicerol (G), ácido esteárico (AE) y quitosano (Q), sobre la textura y pérdida de peso de la mora de Castilla almacenada a 4 y 25 °C. Se utilizó un diseño central compuesto considerando las variables independientes: AY (3,0-3,5%), PSL (0,5-1,5%) y CA (0,0-0,5%). La optimización experimental definió la formulación: AY (3,50%), PSL (1,16%), CA (0,47%); y se le adicionó Q (0,5-1,0%) evaluando nuevamente la fruta durante el almacenamiento hasta cuando se observó infección visual. Los resultados indicaron que la mejor concentración de Q (0,75%) al no presentar infección visual hasta el día 10 de almacenamiento a 4 °C y reducir la pérdida de peso con respecto a los otros tratamientos.

Referencias

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Cómo citar

IEEE

[1]
C. Villegas Yépez, M. Cortés Rodríguez, W. Albarracín Hernández, y P. E. Rodríguez Fonseca, «Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry», DYNA, vol. 86, n.º 211, pp. 199–207, oct. 2019.

ACM

[1]
Villegas Yépez, C., Cortés Rodríguez, M., Albarracín Hernández, W. y Rodríguez Fonseca, P.E. 2019. Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry. DYNA. 86, 211 (oct. 2019), 199–207. DOI:https://doi.org/10.15446/dyna.v86n211.72931.

ACS

(1)
Villegas Yépez, C.; Cortés Rodríguez, M.; Albarracín Hernández, W.; Rodríguez Fonseca, P. E. Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry. DYNA 2019, 86, 199-207.

APA

Villegas Yépez, C., Cortés Rodríguez, M., Albarracín Hernández, W. & Rodríguez Fonseca, P. E. (2019). Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry. DYNA, 86(211), 199–207. https://doi.org/10.15446/dyna.v86n211.72931

ABNT

VILLEGAS YÉPEZ, C.; CORTÉS RODRÍGUEZ, M.; ALBARRACÍN HERNÁNDEZ, W.; RODRÍGUEZ FONSECA, P. E. Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry. DYNA, [S. l.], v. 86, n. 211, p. 199–207, 2019. DOI: 10.15446/dyna.v86n211.72931. Disponível em: https://revistas.unal.edu.co/index.php/dyna/article/view/72931. Acesso em: 16 mar. 2026.

Chicago

Villegas Yépez, Camilo, Misael Cortés Rodríguez, William Albarracín Hernández, y Pablo Emilio Rodríguez Fonseca. 2019. «Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry». DYNA 86 (211):199-207. https://doi.org/10.15446/dyna.v86n211.72931.

Harvard

Villegas Yépez, C., Cortés Rodríguez, M., Albarracín Hernández, W. y Rodríguez Fonseca, P. E. (2019) «Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry», DYNA, 86(211), pp. 199–207. doi: 10.15446/dyna.v86n211.72931.

MLA

Villegas Yépez, C., M. Cortés Rodríguez, W. Albarracín Hernández, y P. E. Rodríguez Fonseca. «Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry». DYNA, vol. 86, n.º 211, octubre de 2019, pp. 199-07, doi:10.15446/dyna.v86n211.72931.

Turabian

Villegas Yépez, Camilo, Misael Cortés Rodríguez, William Albarracín Hernández, y Pablo Emilio Rodríguez Fonseca. «Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry». DYNA 86, no. 211 (octubre 1, 2019): 199–207. Accedido marzo 16, 2026. https://revistas.unal.edu.co/index.php/dyna/article/view/72931.

Vancouver

1.
Villegas Yépez C, Cortés Rodríguez M, Albarracín Hernández W, Rodríguez Fonseca PE. Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry. DYNA [Internet]. 1 de octubre de 2019 [citado 16 de marzo de 2026];86(211):199-207. Disponible en: https://revistas.unal.edu.co/index.php/dyna/article/view/72931

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CrossRef citations3

1. Hafiz Muhammad Shoaib Shah, Zora Singh, Jashanpreet Kaur, Mahmood Ul Hasan, Andrew Woodward, Eben Afrifa‐Yamoah. (2023). Trends in maintaining postharvest freshness and quality of Rubus berries. Comprehensive Reviews in Food Science and Food Safety, 22(6), p.4600. https://doi.org/10.1111/1541-4337.13235.

2. Alessandrina Ascencio-Arteaga, Silvia Luna-Suárez, Jeanette G. Cárdenas-Valdovinos, Ernesto Oregel-Zamudio, Guadalupe Oyoque-Salcedo, José A. Ceja-Díaz, María V. Angoa-Pérez, Hortencia G. Mena-Violante. (2022). Shelf Life of Blackberry Fruits (Rubus fruticosus) with Edible Coatings Based on Candelilla Wax and Guar Gum. Horticulturae, 8(7), p.574. https://doi.org/10.3390/horticulturae8070574.

3. Venkteshwar Yadav, Dharm Pal, Vivek Kumar Gaba. (2025). Recently implemented edible coatings for extending the shelf life of foods: A technological enhancement perspective. Sustainable Chemistry One World, 8, p.100127. https://doi.org/10.1016/j.scowo.2025.100127.

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