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Edible coatings based on cassava starch, salicylic acid and essential oils for preservation of fresh-cut mango
Recubrimientos comestibles a base de almidón de yuca, ácido salicílico y aceites esenciales para la conservación de mango fresco cortadoRecubrimientos comestibles a base de almidón de yuca, ácido salicílico y aceites esenciales para la conservación de mango cortado
Revestimentos comestíveis à base de amido de mandioca, ácido salicílico e óleos essenciais para a conservação da manga cortada
Keywords:
chitosan, Tommy Atkins, cinnamaldehyde, thymol (en)quitosano, Tommy Atkins, cinamaldehído, timol (es)
Mango has a short shelf-life after harvesting. The use of edible coatings on the elaboration of minimally processed mango is an alternative for its commercialization. In the present work edible coatings based on chitosan, starch-salicylic acid and starch-cinnamaldehyde-thymol were applied to fresh cut-mango. Weight loss, soluble solids, titratable acidity, color and microbiological analyses were studied along storage for 12 days at 8 °C and 90% relative humidity. Titratable acidity was the highest for mangoes coated with chitosan and the lowest was for starch-salicylic acid coating. Regarding instrumental texture, fruit coated with chitosan showed a higher penetration force compared to fruit coated with starch and uncoated samples. Microbiological results showed that all coated mangoes inhibited growing of fungi and yeast whereas uncoated samples showed an increase of both microorganisms along 12 days of storage period.
El mango se caracteriza por presenta un tiempo de vida útil corto luego de la cosecha. El uso de recubrimientos comestibles en la elaboración de mango mínimamente procesado es una alternativa para su comercialización. En este estudio, se aplicaron películas de quitosano, almidón de yuca–ácido salicílico o almidón de yuca–cinamaldehído–timol a mango Tommy Atkins cortado con posterior almacenamiento de 12 días a 8 °C y 90% de humedad relativa. Se analizó la pérdida de peso, sólidos solubles, acidez titulable, textura instrumental, color y análisis microbiológico del mango. Los resultados mostraron que la mayor y menor acidez titulable se obtuvo para las frutas recubiertas con quitosano y almidón-ácido salicílico, espectivamente. En cuanto a textura instrumental, la fruta recubierta con quitosano tuvo una mayor fuerza de penetración que la fruta tratada con almidón y el control. A nivel microbiológico, todas las películas inhibieron el desarrollo de hongos y levaduras mientras el control presentó un incremento durante 12 días de almacenamiento.
A manga tem uma vida curta após a colheita. O uso de revestimentos comestíveis no processamento de manga minimamente processada é uma alternativa para comercialização. Neste estudo, filmes de quitosana, amido de mandioca-ácido salicílico ou amido de mandioca-cinamaldeído-timol foram aplicados no corte de manga Tommy Atkins com armazenamento subsequente a 8 ° C e 90% de umidade relativa. Foram analisadas as análises de perda de peso, sólidos solúveis, acidez titulável, textura instrumental, cor e microbiológica da manga. Os resultados mostraram que a maior e menor acidez titulável foi obtida para frutos revestidos com quitosana e ácido amido-salicílico, respectivamente. Em termos de textura instrumental, os frutos revestidos com quitosana apresentaram maior força de penetração que os frutos tratados com amido e controle. No nível microbiológico, todos os filmes inibiram o desenvolvimento de fungos e leveduras, enquanto o controle mostrou um aumento durante o armazenamento.
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