Conservation of minimally processed pinhão using chitosan and gelatin coatings
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100404 |
Resumo: | Abstract The minimal processing of pinhão causes an increase in mass loss, physiological deterioration and the growth of microorganisms. Thus, this study aimed to evaluate the conservation of minimally processed pinhão using edible chitosan and gelatin coatings. The pinhões were minimally processed and coated with chitosan, gelatin and chitosan/gelatin using the Layer-by-Layer (LbL) technique. They were then dried under forced ventilation, packaged in a polyethylene terephthalate package and stored at 4 °C for 10 days. The analyses performed were weight loss, pH, reducing sugars, vitamin C, color, microbiological analysis and sensory analysis. Benefits were observed with the use of chitosan and gelatin coatings, especially when applied using the LbL technique. The best combination of results was obtained with the application of the chitosan/gelatin coating, mainly reduction of weight loss and inhibition of growth of fungi and aerobic psychrotrophic bacteria. The coating did not retard the maturation process, thus, higher vitamin C contents were obtained. The coatings did not influence the taste and aroma of minimally processed pinhão. Minimal processing can encourage the consumption of seeds, besides this, the conservation using edible coating based on chitosan/gelatin, applied with the LbL technique associated with refrigeration, extended their shelf life. |
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Brazilian Journal of Food Technology |
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Conservation of minimally processed pinhão using chitosan and gelatin coatingsAraucaria angustifolia (Bertoloni) Otto KuntzeSeedEdible coatingLayer-by-layerWeight lossFungiPsychrotrophicAbstract The minimal processing of pinhão causes an increase in mass loss, physiological deterioration and the growth of microorganisms. Thus, this study aimed to evaluate the conservation of minimally processed pinhão using edible chitosan and gelatin coatings. The pinhões were minimally processed and coated with chitosan, gelatin and chitosan/gelatin using the Layer-by-Layer (LbL) technique. They were then dried under forced ventilation, packaged in a polyethylene terephthalate package and stored at 4 °C for 10 days. The analyses performed were weight loss, pH, reducing sugars, vitamin C, color, microbiological analysis and sensory analysis. Benefits were observed with the use of chitosan and gelatin coatings, especially when applied using the LbL technique. The best combination of results was obtained with the application of the chitosan/gelatin coating, mainly reduction of weight loss and inhibition of growth of fungi and aerobic psychrotrophic bacteria. The coating did not retard the maturation process, thus, higher vitamin C contents were obtained. The coatings did not influence the taste and aroma of minimally processed pinhão. Minimal processing can encourage the consumption of seeds, besides this, the conservation using edible coating based on chitosan/gelatin, applied with the LbL technique associated with refrigeration, extended their shelf life.Instituto de Tecnologia de Alimentos - ITAL2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100404Brazilian Journal of Food Technology v.25 2022reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.09521info:eu-repo/semantics/openAccessCarrasco,Pérsia Barcellosde Oliveira,Viviane SouzaPaz Gonçalvez,Glória CarolineGandra,Eliezer AvilaMendonça,Carla Rosane BarbozaBorges,Caroline Dellinghauseneng2022-02-16T00:00:00Zoai:scielo:S1981-67232022000100404Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2022-02-16T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Conservation of minimally processed pinhão using chitosan and gelatin coatings |
title |
Conservation of minimally processed pinhão using chitosan and gelatin coatings |
spellingShingle |
Conservation of minimally processed pinhão using chitosan and gelatin coatings Carrasco,Pérsia Barcellos Araucaria angustifolia (Bertoloni) Otto Kuntze Seed Edible coating Layer-by-layer Weight loss Fungi Psychrotrophic |
title_short |
Conservation of minimally processed pinhão using chitosan and gelatin coatings |
title_full |
Conservation of minimally processed pinhão using chitosan and gelatin coatings |
title_fullStr |
Conservation of minimally processed pinhão using chitosan and gelatin coatings |
title_full_unstemmed |
Conservation of minimally processed pinhão using chitosan and gelatin coatings |
title_sort |
Conservation of minimally processed pinhão using chitosan and gelatin coatings |
author |
Carrasco,Pérsia Barcellos |
author_facet |
Carrasco,Pérsia Barcellos de Oliveira,Viviane Souza Paz Gonçalvez,Glória Caroline Gandra,Eliezer Avila Mendonça,Carla Rosane Barboza Borges,Caroline Dellinghausen |
author_role |
author |
author2 |
de Oliveira,Viviane Souza Paz Gonçalvez,Glória Caroline Gandra,Eliezer Avila Mendonça,Carla Rosane Barboza Borges,Caroline Dellinghausen |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Carrasco,Pérsia Barcellos de Oliveira,Viviane Souza Paz Gonçalvez,Glória Caroline Gandra,Eliezer Avila Mendonça,Carla Rosane Barboza Borges,Caroline Dellinghausen |
dc.subject.por.fl_str_mv |
Araucaria angustifolia (Bertoloni) Otto Kuntze Seed Edible coating Layer-by-layer Weight loss Fungi Psychrotrophic |
topic |
Araucaria angustifolia (Bertoloni) Otto Kuntze Seed Edible coating Layer-by-layer Weight loss Fungi Psychrotrophic |
description |
Abstract The minimal processing of pinhão causes an increase in mass loss, physiological deterioration and the growth of microorganisms. Thus, this study aimed to evaluate the conservation of minimally processed pinhão using edible chitosan and gelatin coatings. The pinhões were minimally processed and coated with chitosan, gelatin and chitosan/gelatin using the Layer-by-Layer (LbL) technique. They were then dried under forced ventilation, packaged in a polyethylene terephthalate package and stored at 4 °C for 10 days. The analyses performed were weight loss, pH, reducing sugars, vitamin C, color, microbiological analysis and sensory analysis. Benefits were observed with the use of chitosan and gelatin coatings, especially when applied using the LbL technique. The best combination of results was obtained with the application of the chitosan/gelatin coating, mainly reduction of weight loss and inhibition of growth of fungi and aerobic psychrotrophic bacteria. The coating did not retard the maturation process, thus, higher vitamin C contents were obtained. The coatings did not influence the taste and aroma of minimally processed pinhão. Minimal processing can encourage the consumption of seeds, besides this, the conservation using edible coating based on chitosan/gelatin, applied with the LbL technique associated with refrigeration, extended their shelf life. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100404 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100404 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.09521 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.25 2022 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702929436672 |