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Study of the physicochemical and mechanical stability of an edible leather of mango (Mangifera indica) and pineapple (Ananas comosus) pulp
Estudio de la estabilidad fisicoquímica y mecánica de una lámina comestible de pulpa de mango (Mangifera indica) y piña (Ananas comosus)
DOI:
https://doi.org/10.15446/rfnam.v75n3.100730Keywords:
Drying, Storage, Mango, Pineapple, Edible leather (en)Secado, Lámina comestible, Mango, Piña, Almacenamiento (es)
Mango (Mangifera indica) and pineapple (Ananas comosus) are two important fruits with many industrial uses and excellent sensory, nutritional and functional characteristics. In this research work, the development of intermediate moisture edible leathers obtained by convective drying technology of the mixture of mango and pineapple pulp at 60 and 70 °C was carried out, evaluating their physicochemical characterization and stability under controlled storage conditions at 25 and 35 °C. The results showed that leathers subjected to drying at 60 °C and stored at 35 °C presented a significant increase in water activity. Leathers stored at 35 °C showed greater browning due to the effect of storage temperature. The highest resistance to cutting and tension was observed in edible leathers dried at 70 °C and stored at 25 °C. The Young's Modulus in tension varied between 1.317 and 2.22 MPa. The greatest degradation of vitamin C (57%) was found in leathers dried at 70 °C and stored at 35 °C. It was possible to conclude that the mango and pineapple pulp-based leathers stored for 4 weeks presented physical-chemical and techno-functional characteristics that make them suitable for consumption.
El mango (Mangifera indica) y la piña (Ananas comosus) son dos importantes frutas con amplios usos a nivel industrial por sus significativas características sensoriales, nutricionales y funcionales. En la presente investigación se llevó a cabo el desarrollo de láminas comestibles de humedad intermedia obtenida por tecnología de secado convectivo de la mezcla de pulpa de mango y piña a 60 y 70 °C, evaluando su caracterización fisicoquímica y de estabilidad en condiciones de almacenamiento controladas a 25 y 35 °C. Los resultados mostraron que en las láminas secas a 60 °C y almacenados a 35 °C hubo un aumento significativo de la actividad del agua. Las láminas almacenadas a 35 °C presentaron un mayor pardeamiento por efecto de la temperatura de almacenamiento. La mayor resistencia al corte y tensión se observó en las láminas comestibles secadas a 70 °C y almacenadas a 25 °C. El Módulo de Young en tensión varió entre 1,317 y 2,22 MPa. La mayor degradación de vitamina C (57%), se encontró en las láminas secadas a 70 °C y almacenadas a 35 °C. Se pudo concluir que las láminas a base de pulpa de mango y piña almacenados durante 4 semanas presentaron características físico-químicas y tecnofuncionales que los hacen aptos para el consumo.
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