Starch and Starch/Zeolite Films Used in Coating and Conservation of Guava Fruit (Psidium guajava)

Bessa, Raquel A.; Oliveira, Luís H. de; Arraes, Dicelle D.; Batista, Evelinny S.; Nogueira, Dijauma Honório; Silva, Marcelo S.; Ramos, Paulize H.; Loiola, Adonay R.

doi:10.5935/1984-6835.20150130

Cited by 4 publications

(3 citation statements)

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“…Thus, its first peak can be associated with its performance in the breakdown of pectins in the most active phase of fruit growth, which is essential for the expansion of the cell wall at the same time that new pectins are synthesized and added to the wall, as can be noticed by the increase in total pectin . The second peak can be associated with depolymerization and the consequent solubilization of pectins, notably in the stages corresponding to fruit maturation . We also point out that at no stage of development of the bacaba was the activity of the enzyme PME found, which suggests that the pectins of the bacaba cell wall have a low degree methylation .…”

Section: Results and Discussionmentioning

confidence: 72%

“…43 The second peak can be associated with depolymerization and the consequent solubilization of pectins, notably in the stages corresponding to fruit maturation. 44 We also point out that at no stage of development of the was the activity of the enzyme PME found, which suggests that the pectins of the bacaba cell wall have a low degree methylation. 45 The absence of PME activity in bacaba converges with its absence in other fruits, such as pequi 46 and "bean snaps".…”

Section: Resultsmentioning

confidence: 81%

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Physical and Physicochemical Modifications of Bacaba (Oenocarpus bacaba Mart) throughout Its Development

Alcântara

Morais

Lago

et al. 2022

ACS Food Sci. Technol.

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The present study aimed to carry out the chemical and physical characterizations of bacaba (Oenocarpus bacaba Mart.) over 120 days of its development, aiming at a better understanding of the post-harvest behavior of the fruit, which may serve as a basis for the adoption of good cultivation, conservation, and processing practices. Important characteristics were observed throughout the development of the fruit, such as changes in color, pH, titratable acidity, soluble solids, proximal composition, α,α-diphenyl-β-picrylhydrazyl (DPPH) antioxidant activity, total phenolic compounds, vitamin C, and profile of volatile compounds, in addition to cell wall analyses. The visual changes observed with an emphasis on coloring, starting from light green in stage 1 to purple violet in stage 5, suggest its potential use as a morphological marker of fruit development, especially in determining ripeness and ideal harvest. The contents of lipids, ashes, and polygalacturonase activity increased while the cellulose and cell wall protein contents, as well as the antioxidant activity due to the DPPH radical sequestration decreased during maturation. The results obtained sublimate the nutritional and functional potential of bacaba in natura. The volatile profile of bacaba consisted of 36.1% esters, 29.83% aldehydes, 13.1% ketones, 11.32% acids, and approximately 9.65% other compounds. Based on the results obtained, bacaba should be harvested between stages 4 and 5 (96 and 120 days after anthesis) as they have adequate internal quality to be consumed in natura or processed in different ways.

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Section: Results and Discussionmentioning

confidence: 72%

Section: Resultsmentioning

confidence: 81%

Physical and Physicochemical Modifications of Bacaba (Oenocarpus bacaba Mart) throughout Its Development

Alcântara

Morais

Lago

et al. 2022

ACS Food Sci. Technol.

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“…Biodegradable and biobased polymers have been reinforced by nanoclays addition (Belibi et al, 2013;Echeverría et al, 2014;Azevedo et al, 2018;Souza et al, 2018). Bessa et al (2015) developed starch-zeolite films able to maintain the natural characteristics of guava fruit during refrigerated storage, and García et al (2014) showed that chitosan-zeolite coating could delay tomatoes ripening during refrigerated storage, although did not constitute an effective barrier against their weight losses. However, the clay properties as C 2 H 4 capturers were not studied in these studies.…”

Section: Ethylene Scavengersmentioning

confidence: 99%

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

Salgado¹,

Giorgio²,

Musso³

et al. 2021

Front. Sustain. Food Syst.

157

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Food packaging has a crucial function in the modern food industry. New food packaging technologies seek to meet consumers and industrial's demands. Changes related to food production, sale practices and consumers' lifestyles, along with environmental awareness and the advance in new areas of knowledge (such as nanotechnology or biotechnology), act as driving forces to develop smart packages that can extend food shelf-life, keeping and supervising their innocuousness and quality and also taking care of the environment. This review describes the main concepts and types of active and intelligent food packaging, focusing on recent progress and new trends using biodegradable and biobased polymers. Numerous studies show the great possibilities of these materials. Future research needs to focus on some important aspects such as possibilities to scale-up, costs, regulatory aspects, and consumers' acceptance, to make these systems commercially viable.

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Conservation of red guava 'Pedro Sato' using chitosan and gelatin-based coatings produced by the layer-by-layer technique

Pereira

DellinghausenBorges

Formiga

et al. 2022

Process Biochemistry

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Starch and Starch/Zeolite Films Used in Coating and Conservation of Guava Fruit (Psidium guajava)

Cited by 4 publications

References 0 publications

Physical and Physicochemical Modifications of Bacaba (Oenocarpus bacaba Mart) throughout Its Development

Physical and Physicochemical Modifications of Bacaba (Oenocarpus bacaba Mart) throughout Its Development

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

Conservation of red guava 'Pedro Sato' using chitosan and gelatin-based coatings produced by the layer-by-layer technique

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