Conservação de maçã minimamente processada com o uso de películas comestíveis

Fontes, Luciana Cristina Brigatto; Sarmento, Silene Bruder Silveira; Spoto, Marta Helena Fillet; Dias, Carlos Tadeu dos Santos

doi:10.1590/s0101-20612008000400017

Cited by 40 publications

(43 citation statements)

References 7 publications

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“…the metabolic activities of the fruit reducing the degradation of polysaccharides and changes in the soluble solids content. Similar results were found by Fontes et al (2008), who studied the application of coatings of alginate on fresh-cut apples stored at 2 °C for 13 days. The author describes that the content of soluble solids in the control sample and samples treated with alginate showed significant differences (p ≤ 0.05) during storage.…”

Section: Characterization Of Pearssupporting

confidence: 86%

“…Therefore, the pH of the fruit increases with a decrease in acidity, and thus it is used as an indicator of this variation. Fontes et al (2008) used an edible coating of alginate on minimally processed apples stored at 2 °C for 13 days and found that the pH of the fruits remained unchanged during storage. Bico et al (2009) Same capital letters in the same line and same lowercase letters in the same columns indicate that the samples did not differ significantly (p ≥ 0.05).…”

Section: Characterization Of Pearsmentioning

confidence: 99%

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Conservation of Williams pear using edible coating with alginate and carrageenan

et al. 2012

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The aim of this study was to evaluate the physical and chemical parameters of Williams pear, stored at 25 ºC for 15 days, with and without edible coating. Edible coatings prepared with alginate 2% and carrageenan 0.5% were tested. The analyses carried out on the samples were: weight loss, pH, soluble solids, firmness, and color. The edible coatings were characterized in terms of mechanical properties, permeability, thickness, and opacity. The results show that the application of edible coatings with carrageenan and alginate in pears influenced physical and chemical characteristics such as weight loss, pH, total soluble solids, color, and firmness of the fruit. However, the alginate coating showed the best results on pear conservation since it had lower water vapor permeability and greater tensile strength, and therefore it can be used as a protective film on these fruits.

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Section: Characterization Of Pearssupporting

confidence: 86%

Section: Characterization Of Pearsmentioning

confidence: 99%

Conservation of Williams pear using edible coating with alginate and carrageenan

et al. 2012

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“…A study by Fontes, Sarmento, Spoto and Dias (2008) demonstrated that the use of starch, dextrin and sodium alginate were effective to maintain the values of Chroma a* lower than the control sample during 13 days of storage. These results agree with the present work, since the use of croaker protein isolate along with MMT as coatings were efficient to keep the pieces of apples with a more pleasing color for longer when compared with the control sample.…”

Section: Colormentioning

confidence: 99%

Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings

Pizato¹,

Cortez‐Vega²,

Costa³

et al. 2013

JFR

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Minimally processed fruits offer a convenient and practical product to the consumer, with quality and freshness similar to the in natura product. The aim of this study was to apply coatings of croaker protein isolate (Micropogonias furnieri) with organoclay (montmorillonite) on minimally processed apples during 12 days of storage at 5 ± 1 °C. The apples were washed, peeled and cut into cubes. Coatings were then applied where T1 (control sample), T2 (croaker protein isolate coating) and T3 (croaker protein isolate coating and montmorillonite (MMT). The pieces were allowed to drain into sieves and these were stored in polyethylene terephthalete (PET) packaging for a period of 12 days at 5 ± 1 °C. Analyses of weight loss, firmness, color (Lightness (L*), Chroma a* and b*), pH, and microbiological analyses (psychrotrophic, yeasts and molds, Salmonella and Escherichia coli) were carried out. The analyses were carried out in triplicate and evaluated at the times of 1, 3, 5, 7, 9 and 12 days of storage. The use of croaker protein isolate coating and MMT proved promising in keeping weight loss, microbiological counts, enzymatic browning and firmness loss at minimum in minimally processed apples.

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“…• Alginato de sódio (AS) a 0,5%: aquecimento da suspensão de 0,5 g de alginato de sódio/100 mL de água potável em banho a 70 °C, sob agitação constante (FONTES et al, 2008). …”

Section: Preparo Das Soluções Filmogênicasunclassified

“…Tais diferenças entre os tratamentos com e sem película se acentuaram após o 9º dia de armazenamento. Fontes et al (2008) 11,5 ± 0,3 aA 11,0 ± 0 aB 11,0 ± 0 aB 11,2 ± 0,2 aAB 3º 11,7 ± 0,5 aA 10,6 ± 0,4 aB 10,6 ± 0,5 abB 10,5 ± 0,3 bB 6º 11,5 ± 0,4 aA 10,1 ± 0,3 bB 10,5 ± 0,2 bB 10,3 ± 0,1 bcB 9º 10,8 ± 0,1 bA 9,7 ± 0,1 cdB 9,5 ± 0,4 cB 9,6 ± 0,4 dB 12º 10,7 ± 0,3 bA 9,3 ± 0,2 dC 8,9 ± 0,5 dD 9,8 ± 0,1 cdB 15º 10,4 ± 0,1 bA 10,0 ± 0,3 bcA 9,6 ± 0,2 cB 9,5 ± 0,4 dB pH 1º 4,8 ± 0,1 ca 4,7 ± 0,1 ca 4,8 ± 0,1 cda 4,7 ± 0 dea 3º 5,1 ± 0 aba 5,1 ± 0 aa 5,1 ± 0 aa 5,1 ± 0 aa 6º 5,0 ± 0 ba 4,9 ± 0,1 ba 4,9 ± 0 bca 5,0 ± 0,1 ba 9º 5,0 ± 0,1 ba 4,7 ± 0,1 cb 5,1 ± 0 aa 4,8 ± 0 cdb 12º 5,2 ± 0 aa 4,9 ± 0,3 bb 4,9 ± 0,1 bb 4,8 ± 0 cb 15º 5,0 ± 0,1 aba 4,5 ± 0,1 dc 4,7 ± 0 db 4,6 ± 0,2 eb Acidez titulável (g ácido cítrico 100 g …”

Section: Análises Microbiológicasunclassified

Efeito de revestimentos comestíveis na conservação de mamões minimamente processados

Trigo

Albertini

Spoto

et al. 2012

Braz. J. Food Technol.

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ResumoAvaliou-se o efeito de revestimentos à base de carboidratos nas características microbiológicas, físicas, físico-químicas e sensoriais de mamão Formosa minimamente processado (MP), armazenado sob refrigeração. Após tratamento com cloreto de cálcio, os frutos descascados e cortados foram imersos em soluções de amido de arroz (AA) 3%; alginato de sódio (AS) 0,5%; carboximetilcelulose (CMC) 0,25%, e armazenados a 5 °C e 90% de UR. Os produtos foram avaliados nos dias 1, 3, 6, 9, 12 e 15. O uso de revestimentos à base de AA, AS e CMC em mamões MP resultou em menor contagem de coliformes totais que o controle. Mamões revestidos com AA e CMC apresentaram redução e aumento do processo respiratório, respectivamente. Os frutos revestidos apresentaram menores teores de sólidos solúveis e seus valores de pH se tornaram menores após o 9º dia de armazenamento. O uso da CMC como revestimento proporcionou, no 15º dia, maior firmeza da polpa. As variações nos parâmetros de cor (Luminosidade, Hue e Croma) não comprometeram a qualidade sensorial do mamão MP. Os atributos sensoriais dos mamões com revestimentos não diferiram do controle durante os 15 dias de estudo. Como a maioria dos efeitos positivos das coberturas ocorreu aos 12º e 15º dias e, considerando-se o custo da tecnologia e o preço dos revestimentos, a melhor opção, até 9 dias de armazenamento, consiste em apenas sanitizar os frutos, como feito no controle. Se o interesse for preservar a vida útil por um período maior, até 15 dias, os revestimentos utilizados podem ter resultados satisfatórios, desde que respeitadas as condições de estocagem utilizadas no estudo. Palavras-chave:Amido; Alginato; Carboximetilcelulose; Carica papaya L.; Pós-colheita. SummaryThe experiment evaluated the effects of carbohydrate-based coatings on the microbiological, physical, physical-chemical and sensory properties of the fresh cut (FC) Formosa papaya stored under refrigeration. After treatment with calcium chloride, peeled and sliced portions of the fruit were immersed in 3.0% rice starch (RS), 0.5% sodium alginate (SA) and 0.25% carboxymethylcellulose (CMC) solutions, and stored at 5 °C and 90% RH. The products were assessed after 1, 3, 6, 9, 12 and 15 days of storage. The use of the RS, SA and CMC-based coatings for TC papaya resulted in lower total coliform counts than presented by the control sample. The papaya coated with RS and CMC showed decreased and increased respiration rates, respectively. The coated samples showed lower soluble solid contents, with decreased pH values after storage day 9, and the use of CMC as a coating resulted in increased pulp firmness on day 15. Variations in the colour parameters (Luminosity, Hue and Chroma) did not compromise the sensory quality of the TC papaya, and the sensory attributes of the coated samples did not differ from the control samples throughout the 15 days of experimentation. Since most of the positive results were shown on days 12 and 15, and considering the costs of this technology and price of the coatings, for periods of up to ...

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Conservação de maçã minimamente processada com o uso de películas comestíveis

Cited by 40 publications

References 7 publications

Conservation of Williams pear using edible coating with alginate and carrageenan

Conservation of Williams pear using edible coating with alginate and carrageenan

Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings

Efeito de revestimentos comestíveis na conservação de mamões minimamente processados

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