Published

2015-07-01

Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

Influencia de recubrimientos de quitosano con aceites esenciales de cítricos sobre la vida útil de mango (Mangifera indica L.) mínimamente procesado

DOI:

https://doi.org/10.15446/rfnam.v68n2.50983

Keywords:

edible coating, shelf-life, biopreservation, minimally processed fruits (en)
Recubrimiento comestible, vida útil, biopreservación, frutas mínimamente procesadas (es)

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Authors

  • Fabián Rico Rodríguez Universidad Nacional de Colombia
  • Carolina Gutiérrez Cortés Universidad Nacional de Colombia
  • Consuelo Díaz Moreno Universidad Nacional de Colombia
Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

Las frutas mínimamente procesadas han aumentado su demanda debido al cambio en los hábitos de consumo y al valor nutricional de estos alimentos. Fueron determinados los cambios fisicoquímicos, microbiológicos, estructurales y sensoriales en mango mínimamente procesado (MPM) con recubrimientos comestibles de quitosano (CH) y aceites esenciales (EOL) de limón y naranja. El MPM fue previamente inmerso en ácido cítrico y solución texturizante, bañado con recubrimiento de CH y EOL de limón o naranja. Se cuantificó pérdida de peso, aceptación sensorial, sólidos solubles, acidez titulable, ácido ascórbico, fenoles totales y capacidad antioxidante, cambios de color, firmeza y elasticidad y crecimiento microbiano durante 11 días de almacenamiento refrigerado. El recubrimiento de CH y EOL de limón tuvo mejor aceptación que los otros tratamientos. No se encontraron diferencias (p>0,05) en pérdida de peso, acidez titulable, ácido ascórbico, firmeza o elasticidad. Se encontró un alto contenido de fenoles totales debido a la composición de los EOL, de igual manera una alta capacidad antioxidante durante los primeros días de almacenamiento. Esta característica disminuyó a lo largo de los días de estudio. La carga microbiana para el tratamiento con EOL de limón fue más baja al final del tiempo de estudio comparado con las demás muestras. El recubrimiento de CH y EOL de limón ayuda a mantener la vida útil del MPM por 11 días de almacenamiento refrigerado sin afectar la aceptación sensorial. El recubrimiento con CH y EOL de naranja no afectó los parámetros fisicoquímicos del mango, sin embargo, fue rechazado debido a los sabores que confería al MPM.

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Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.). (2015). Revista Facultad Nacional De Agronomía Medellín, 68(2), 7679-7688. https://doi.org/10.15446/rfnam.v68n2.50983

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