Effect of multilayer nylon packages on the oxidative damage of minimally processed yam

Abstract

Appropriate storage packaging is an important aspect to minimize physiological deterioration and enhance the shelf-life of minimally processed products. Thus, the goal of this study was to evaluate the physiological and biochemical changes associated with the quality loss of minimally processed yam, maintained in two different packages at 5 ± 2 °C. The yam roots were selected, washed and conserved at 8 ± 2 °C for 24 hours. They were then peeled and cut into slices about 3 cm thick and minimally processed. Approximately 300 g of minimally processed yam roots were packed in polypropylene (PP, 4 μm thick) and multilayer nylon (NY, 15 μm thick) 15 cm wide x 20 cm long bags, which were stored at 5 ± 2 °C for 14 days. The minimally processed yam conserved in PP packaging presented fluorescence on the surface of the segments, characteristic symptoms of Pseudomonas spp., and showed higher peroxidase and catalase activities. The nylon packaging was more efficient in reducing oxidative damage and also inhibited polyphenol oxidase activity and decreased the accumulation of soluble proteins, resulting in decreased deterioration during storage. Thus, the quality of the minimally processed yam maintained in NY packaging was conserved for 14 days at 5 ± 2 °C.

Qualidade de rúcula minimamente processada acondicionada em embalagens de polietileno de alta densidade e nylon poli

“…Moretti et al (2002) citam que os danos mecânicos (corte) causados durante o processamento podem aumentar a concentração de dióxido de carbono, etileno e de água livre, causar alterações no sabor e aroma. Simões et al, (2019) afirma que estes danos promovem a liberação de enzimas que em contato com os seus substratos contribuem para o escurecimento enzimático Os teores de fenóis totais das folhas de rúcula permaneceram constantes durante o tempo de armazenamento, avaliando-se os tratamentos utilizados verificou-se que não houve diferença entre produtos acondicionados nas embalagens de NP e PEAD (Figura 2C). Em concordância com o presente estudo, no qual não se verificou variação nos teores de compostos fenólicos, Souza (2010), evidenciou que alface roxa acondicionada em forma de salada mista com atmosfera ativa, manteve os teores de fenóis sem variações durante os 15 dias de armazenamento.…”

Evaluación computacional de la calidad y rendimiento del ñame (Dioscórea rotundata) debido a factores ambientales de empaque y almacenamiento

“…Además, es importante, que, para favorecer las actividades de comercialización, en la cadena de suministro, se debe tener en cuenta que la pérdida de peso durante los 10 días primero días de almacenamiento, las merma en el tubérculo no resulten relevantes (Allaoui et al, 2019). Así mismo, y con el propósito de evaluar el daño fisiológico y Bioquímico, debido la pérdida de calidad del ñame mínimamente procesado y mantenido en dos envases diferentes a dos temperaturas (5° y 2° C), en ese caso (Do Nascimento et al, 2019), encontraron que el ñame empacado en bolsas de polipropileno(PP,4 µm de grosor), presento fluorescencia en la superficie, característicos de Pseudomonas spp, mientras que el envase de nylon, fue más eficiente con una reducción en el daño oxidativo, disminuyendo la acumulación de proteínas solubles, lo que dio como resultado, que durante 14 días el producto mínimamente procesado, manifestó menor deterioro en su etapa de almacenamiento.…”

Minimally processed cassava leaves: effect of packaging on the microbiological and physical-chemical standards

“…In the storage control, additionally to microbiological analyses: Salmonella spp absence or presence in 25g of sample, coliform at 45ºC (MPN/g), molds and yeasts (CFU/g) and psychrotrophic bacteria (CFU/g), the samples were submitted to fresh weight loss (%) analyses by gravimetry [17]; water activity (aw), in digital thermohygrometer (Aqualab 4TE, Decagon Devices Inc, USA); pH, on a benchtop pHmeter (KASVI, k39-2014B, China); titratable acidity (TA) (mEq NaOH 0.01N/ 100g), titration with sodium hydroxide [18]; and soluble solids (SS) (°BRIX), in a digital benchtop refractometer (Quimis, Q76780, São Paulo, Brazil) [18].…”