Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers

Detalhes bibliográficos
Autor(a) principal: BEZERRA,Erick dos Anjos
Data de Publicação: 2019
Outros Autores: SANTOS,Edilayane da Nóbrega, FARIAS,Natália Silva de, CAVALCANTI,Mônica Tejo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600398
Resumo: Abstract Polysaccharide-based coatings are an alternative to synthetic coatings for fruit conservation. In this study, we aim to evaluate the physical and chemical characteristics of breadfruit starch for coating using glycerol, sorbitol, and mannitol as plasticizers. We applied coatings composed of 7% starch and 2% plasticizers to cherry tomatoes, and evaluated the storage during 12 days at a temperature of 18 °C. The breadfruit starch had an amylose content of 27.17%, granular size of 0.85-0.87, a gelatinization temperature of 75.10 °C, characteristics of standard starch type B and low syneresis. Coatings composed of glycerol and sorbitol showed a reduction in mass loss and delayed ripening. Glycerol and sorbitol are recommended for preparing coatings based on breadfruit starch for post-harvest storage of tomatoes.
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spelling Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizersCATAcherry tomatopost-harvestsensory evaluationAbstract Polysaccharide-based coatings are an alternative to synthetic coatings for fruit conservation. In this study, we aim to evaluate the physical and chemical characteristics of breadfruit starch for coating using glycerol, sorbitol, and mannitol as plasticizers. We applied coatings composed of 7% starch and 2% plasticizers to cherry tomatoes, and evaluated the storage during 12 days at a temperature of 18 °C. The breadfruit starch had an amylose content of 27.17%, granular size of 0.85-0.87, a gelatinization temperature of 75.10 °C, characteristics of standard starch type B and low syneresis. Coatings composed of glycerol and sorbitol showed a reduction in mass loss and delayed ripening. Glycerol and sorbitol are recommended for preparing coatings based on breadfruit starch for post-harvest storage of tomatoes.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600398Food Science and Technology v.39 suppl.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.17518info:eu-repo/semantics/openAccessBEZERRA,Erick dos AnjosSANTOS,Edilayane da NóbregaFARIAS,Natália Silva deCAVALCANTI,Mônica Tejoeng2019-12-02T00:00:00Zoai:scielo:S0101-20612019000600398Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-12-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers
title Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers
spellingShingle Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers
BEZERRA,Erick dos Anjos
CATA
cherry tomato
post-harvest
sensory evaluation
title_short Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers
title_full Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers
title_fullStr Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers
title_full_unstemmed Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers
title_sort Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers
author BEZERRA,Erick dos Anjos
author_facet BEZERRA,Erick dos Anjos
SANTOS,Edilayane da Nóbrega
FARIAS,Natália Silva de
CAVALCANTI,Mônica Tejo
author_role author
author2 SANTOS,Edilayane da Nóbrega
FARIAS,Natália Silva de
CAVALCANTI,Mônica Tejo
author2_role author
author
author
dc.contributor.author.fl_str_mv BEZERRA,Erick dos Anjos
SANTOS,Edilayane da Nóbrega
FARIAS,Natália Silva de
CAVALCANTI,Mônica Tejo
dc.subject.por.fl_str_mv CATA
cherry tomato
post-harvest
sensory evaluation
topic CATA
cherry tomato
post-harvest
sensory evaluation
description Abstract Polysaccharide-based coatings are an alternative to synthetic coatings for fruit conservation. In this study, we aim to evaluate the physical and chemical characteristics of breadfruit starch for coating using glycerol, sorbitol, and mannitol as plasticizers. We applied coatings composed of 7% starch and 2% plasticizers to cherry tomatoes, and evaluated the storage during 12 days at a temperature of 18 °C. The breadfruit starch had an amylose content of 27.17%, granular size of 0.85-0.87, a gelatinization temperature of 75.10 °C, characteristics of standard starch type B and low syneresis. Coatings composed of glycerol and sorbitol showed a reduction in mass loss and delayed ripening. Glycerol and sorbitol are recommended for preparing coatings based on breadfruit starch for post-harvest storage of tomatoes.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
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=S0101-20612019000600398
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600398
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.17518
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 Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 suppl.2 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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