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Salicylic acid, cinnamaldehyde, and thymol incorporated into cassava starch coatings for mango preservation
Ácido salicílico, cinamaldehído y timol incorporados a revestimientos de almidón de yuca para la conservación del mango
Keywords:
shelf life, Tommy Atkins, total soluble solids, titratable acidity, instrumental texture (en)tiempo de vida, Tommy Atkins, sólidos solubles totales, acidez titulable, textura instrumental (es)
Mango is a fruit consumed all over the world. There are some methods used during storage such as modified atmosphere, hot steam, irradiation, wax coating, and immersion in hot water to extend mango shelf life. However, heat treatment accelerates maturation and reduces organoleptic quality. Edible coatings are also used to extend the shelf life of food. Edible coatings are layers made of proteins, polysaccharides, lipids, antimicrobial components, antioxidants, or a mixture of them. Additives with antimicrobial, antioxidant, or other properties, are added to coatings to improve their functionality. Coatings improve food quality by slowing down unwanted changes and extending shelf life. Knowing that starch is not the best material for preparing edible coatings, in the present work, it was modified by adding salicylic acid or a cinnamaldehyde-thymol mixture to the cassava starch coating-forming solution. Cassava starch or chitosan coatings were applied to Tommy Atkins mangoes. Total soluble solids, titratable acidity, weight loss, and instrumental texture (firmness) were determined over four weeks of storage at 12 °C and 90% of relative humidity. Mangoes coated with cassava starch containing salicylic acid (SSA) had the highest weight loss, while fruits coated with starch-cinnamaldehyde-thymol (SCT) had the lowest weight loss during the whole storage time. The titratable acidity showed a decrease throughout the four weeks of storage. However, in the third week of storage, mangoes coated with chitosan, SSA, and SCT samples ripened more slowly, as indicated by higher acidity than uncoated samples. The SSA and chitosan-coated mangoes showed statistically similar penetration forces that were also higher than the SCT and uncoated samples. Cinnamaldehyde-thymol improved the hydrophobic characteristics of the starch coatings and therefore, it reduced the weight loss of mango during storage.
El mango es una fruta que se consume en todo el mundo. Para prolongar su vida útil durante su almacenamiento, se usan atmósferas modificadas, vapor caliente, irradiación, recubrimientos con cera o inmersión del mango en agua caliente. Sin embargo, el tratamiento térmico acelera la maduración y reduce la calidad organoléptica. Los recubrimientos comestibles también se usan para prolongar la vida útil de los alimentos. Los recubrimientos son capas hechas de proteínas, polisacáridos, lípidos, componentes antimicrobianos, antioxidantes o una mezcla de ellos. Aditivos con propiedad antimicrobiana, antioxidante u otra propiedad, se añaden a los recubrimientos para mejorar su funcionalidad. Los recubrimientos mejoran la calidad de los alimentos al ralentizar los cambios no deseados y prolongar su vida útil. Conociendo que el almidón no es el mejor material para preparar recubrimientos comestibles, en el presente trabajo, se modificó agregando ácido salicílico o una mezcla de cinamaldehído-timol a las soluciones formadoras de recubrimientos de almidón de yuca. Se aplicaron recubrimientos de almidón de yuca o quitosano a mangos Tommy Atkins a los cuales se les determinó sólidos solubles totales, acidez titulable, pérdida de peso y textura instrumental (firmeza) a lo largo de cuatro semanas de almacenamiento a 12 °C y 90% de humedad relativa. Los mangos recubiertos con almidón de yuca que contenían ácido salicílico (SSA) presentaron la mayor pérdida de peso, mientras que los frutos recubiertos con almidón-cinamaldehído-timol (SCT) presentaron la menor pérdida de peso a lo largo de todo el tiempo de almacenamiento. La acidez titulable mostró una disminución a lo largo de las cuatro semanas de almacenamiento. Sin embargo, en la tercera semana de almacenamiento, los mangos recubiertos con muestras de quitosano, SSA y SCT maduraron más lentamente, como lo indica una mayor acidez que las muestras sin recubrir. Los mangos recubiertos con SSA y quitosano mostraron fuerzas de penetración estadísticamente
similares que también fueron más altas que las muestras SCT y sin recubrimiento. El uso de revestimientos a base de quitosano o almidón de yuca, este último conteniendo ácido salicílico o cinamaldehído-timol retrasó la maduración del mango. El cinnamaldehído-timol mejoró las características hidrófobas del revestimiento de almidón y, por lo tanto, redujo la pérdida de peso del mango durante el almacenamiento.
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