Suitability of novel galactomannans as edible coatings for tropical fruits
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/9455 |
Resumo: | The main objective of this work was to determine the optimal composition of edible coatings in view of their application to extend the shelf life of several tropical fruits. Coatings constituted by galactomannans from different sources (Caesalpinia pulcherrima and Adenanthera pavonina) and glycerol were characterized as coatings for five tropical fruits: acerola (Malpighia emarginata), cajá (Spondias lutea), mango (Mangifera indica), pitanga (Eugenia uniflora) and seriguela (Spondias purpurea). The surface properties of the five fruits were determined and different aqueous galactomannan solutions (0.5%, 1.0% and 1.5%) with glycerol (1.0%, 1.5% and 2.0%) were tested for their wettability on fruits. For the solutions having a better wettability, films were casted and water vapour permeability, oxygen permeability, carbon dioxide permeability, tensile strength and elongation at break were determined. Taking into account the surface and permeability properties of the obtained films, four compositions were selected as the best coatings to the studied fruits: acerola – 0.5% of A. pavonina galactomannan and 1.0% of glycerol; cajá – 1.0% of A. pavonina galactomannan and 1.0% of glycerol; mango and pitanga – 1.5% of A. pavonina galactomannan and 1.0% of glycerol; and seriguela – 0.5% of C. pulcherrima galactomannan and 1.5% of glycerol. For the coating, the values of the measured properties were as follows: wettability ranged from −36.33 ± 3.39 to −26.45 ± 4.58 mN · m−1; water vapour permeability ranged from 4.89 ± 0.11 to 6.25 ± 0.20 × 10−11 g m−1 s−1 Pa−1; oxygen permeability ranged from 0.31 ± 0.01 to 0.99 ± 0.13 × 10−15 g m (Pa s m2)−1; carbon dioxide permeability ranged from 28.81 ± 3.08 to 61.19 ± 1.44 × 10−15 g m (Pa s m2)−1; tensile strength ranged from 2.56 ± 0.15 to 3.96 ± 0.43 MPa; and elongation at break ranged from 28.26 ± 4.53% to 46.36 ± 2.29%. |
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Suitability of novel galactomannans as edible coatings for tropical fruitsEdible coatingsEdible filmsGalactomannansWettabilityTropical fruitsScience & TechnologyThe main objective of this work was to determine the optimal composition of edible coatings in view of their application to extend the shelf life of several tropical fruits. Coatings constituted by galactomannans from different sources (Caesalpinia pulcherrima and Adenanthera pavonina) and glycerol were characterized as coatings for five tropical fruits: acerola (Malpighia emarginata), cajá (Spondias lutea), mango (Mangifera indica), pitanga (Eugenia uniflora) and seriguela (Spondias purpurea). The surface properties of the five fruits were determined and different aqueous galactomannan solutions (0.5%, 1.0% and 1.5%) with glycerol (1.0%, 1.5% and 2.0%) were tested for their wettability on fruits. For the solutions having a better wettability, films were casted and water vapour permeability, oxygen permeability, carbon dioxide permeability, tensile strength and elongation at break were determined. Taking into account the surface and permeability properties of the obtained films, four compositions were selected as the best coatings to the studied fruits: acerola – 0.5% of A. pavonina galactomannan and 1.0% of glycerol; cajá – 1.0% of A. pavonina galactomannan and 1.0% of glycerol; mango and pitanga – 1.5% of A. pavonina galactomannan and 1.0% of glycerol; and seriguela – 0.5% of C. pulcherrima galactomannan and 1.5% of glycerol. For the coating, the values of the measured properties were as follows: wettability ranged from −36.33 ± 3.39 to −26.45 ± 4.58 mN · m−1; water vapour permeability ranged from 4.89 ± 0.11 to 6.25 ± 0.20 × 10−11 g m−1 s−1 Pa−1; oxygen permeability ranged from 0.31 ± 0.01 to 0.99 ± 0.13 × 10−15 g m (Pa s m2)−1; carbon dioxide permeability ranged from 28.81 ± 3.08 to 61.19 ± 1.44 × 10−15 g m (Pa s m2)−1; tensile strength ranged from 2.56 ± 0.15 to 3.96 ± 0.43 MPa; and elongation at break ranged from 28.26 ± 4.53% to 46.36 ± 2.29%.αLFA VALNATURA Project of the Europe Aid Cooperation OfficeFundação para a Ciência e Tecnologia (FCTElsevierUniversidade do MinhoCerqueira, M. A.Lima, A. M. P.Teixeira, J. A.Moreira, R. A.Vicente, A. A.2009-102009-10-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/9455eng"Journal of Food Engineering". ISSN 0260-8774. 94: 3-4 (Oct. 2009) 372-378.0260-877410.1016/j.jfoodeng.2009.04.003info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:26:21Zoai:repositorium.sdum.uminho.pt:1822/9455Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:20:47.226846Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Suitability of novel galactomannans as edible coatings for tropical fruits |
title |
Suitability of novel galactomannans as edible coatings for tropical fruits |
spellingShingle |
Suitability of novel galactomannans as edible coatings for tropical fruits Cerqueira, M. A. Edible coatings Edible films Galactomannans Wettability Tropical fruits Science & Technology |
title_short |
Suitability of novel galactomannans as edible coatings for tropical fruits |
title_full |
Suitability of novel galactomannans as edible coatings for tropical fruits |
title_fullStr |
Suitability of novel galactomannans as edible coatings for tropical fruits |
title_full_unstemmed |
Suitability of novel galactomannans as edible coatings for tropical fruits |
title_sort |
Suitability of novel galactomannans as edible coatings for tropical fruits |
author |
Cerqueira, M. A. |
author_facet |
Cerqueira, M. A. Lima, A. M. P. Teixeira, J. A. Moreira, R. A. Vicente, A. A. |
author_role |
author |
author2 |
Lima, A. M. P. Teixeira, J. A. Moreira, R. A. Vicente, A. A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Cerqueira, M. A. Lima, A. M. P. Teixeira, J. A. Moreira, R. A. Vicente, A. A. |
dc.subject.por.fl_str_mv |
Edible coatings Edible films Galactomannans Wettability Tropical fruits Science & Technology |
topic |
Edible coatings Edible films Galactomannans Wettability Tropical fruits Science & Technology |
description |
The main objective of this work was to determine the optimal composition of edible coatings in view of their application to extend the shelf life of several tropical fruits. Coatings constituted by galactomannans from different sources (Caesalpinia pulcherrima and Adenanthera pavonina) and glycerol were characterized as coatings for five tropical fruits: acerola (Malpighia emarginata), cajá (Spondias lutea), mango (Mangifera indica), pitanga (Eugenia uniflora) and seriguela (Spondias purpurea). The surface properties of the five fruits were determined and different aqueous galactomannan solutions (0.5%, 1.0% and 1.5%) with glycerol (1.0%, 1.5% and 2.0%) were tested for their wettability on fruits. For the solutions having a better wettability, films were casted and water vapour permeability, oxygen permeability, carbon dioxide permeability, tensile strength and elongation at break were determined. Taking into account the surface and permeability properties of the obtained films, four compositions were selected as the best coatings to the studied fruits: acerola – 0.5% of A. pavonina galactomannan and 1.0% of glycerol; cajá – 1.0% of A. pavonina galactomannan and 1.0% of glycerol; mango and pitanga – 1.5% of A. pavonina galactomannan and 1.0% of glycerol; and seriguela – 0.5% of C. pulcherrima galactomannan and 1.5% of glycerol. For the coating, the values of the measured properties were as follows: wettability ranged from −36.33 ± 3.39 to −26.45 ± 4.58 mN · m−1; water vapour permeability ranged from 4.89 ± 0.11 to 6.25 ± 0.20 × 10−11 g m−1 s−1 Pa−1; oxygen permeability ranged from 0.31 ± 0.01 to 0.99 ± 0.13 × 10−15 g m (Pa s m2)−1; carbon dioxide permeability ranged from 28.81 ± 3.08 to 61.19 ± 1.44 × 10−15 g m (Pa s m2)−1; tensile strength ranged from 2.56 ± 0.15 to 3.96 ± 0.43 MPa; and elongation at break ranged from 28.26 ± 4.53% to 46.36 ± 2.29%. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-10 2009-10-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/9455 |
url |
http://hdl.handle.net/1822/9455 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Journal of Food Engineering". ISSN 0260-8774. 94: 3-4 (Oct. 2009) 372-378. 0260-8774 10.1016/j.jfoodeng.2009.04.003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132671796838400 |