Effect of applying different edible coatings on conservation of minimally processed ‘Royal Gala’ apples

Detalhes bibliográficos
Autor(a) principal: Pizato, Sandriane
Data de Publicação: 2013
Outros Autores: Cortez-Vega, William Renzo, Prentice-Hernández, Carlos, Borges, Caroline Dellinghausen
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13144
Resumo: The objective of this study was to evaluate the effects of applying different gums (tara, xanthan and sodium alginate) associated with citric acid, ascorbic acid and calcium chloride, in relation to chemical, physical and microbiological characteristics in the conservation of minimally processed Royal Gala apples when stored at 4 ± 1 °C. The apples were washed, peeled, diced and stored in a PET packaging for a period of 15 days at 4 ± 1 °C. Analyses of weight loss, firmness, color (L* e h*), pH, total soluble solids, and microbiological analyses (psychrophyls, yeasts and molds, Salmonella and Escherichia coli) were carried out. The analyses were performed in triplicate on the processing day (day 0) of the samples and after 1, 3, 5, 7, 9, 12 and 15 days of storage. It can be concluded that the different coatings used in this study were effective in preserving minimally processed apples, as compared to the control sample. Among the evaluated coatings, treatment with xanthan gum, associated with citric acid, ascorbic acid and calcium chloride showed the best results, being capable of reducing the weight loss, microbial growth, keeping the firmness and color of minimally processed apples.
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spelling Effect of applying different edible coatings on conservation of minimally processed ‘Royal Gala’ applesEfeito da aplicação de diferentes revestimentos comestíveis na conservação de maçãs ‘Royal Gala’ minimamente processadasTaraXanthanAlginatePhysicochemical analysesMicrobiological analyses.TaraXantanaAlginatoAnálises físico-químicasAnálises microbiológicas.Frutas Minimamente processadasThe objective of this study was to evaluate the effects of applying different gums (tara, xanthan and sodium alginate) associated with citric acid, ascorbic acid and calcium chloride, in relation to chemical, physical and microbiological characteristics in the conservation of minimally processed Royal Gala apples when stored at 4 ± 1 °C. The apples were washed, peeled, diced and stored in a PET packaging for a period of 15 days at 4 ± 1 °C. Analyses of weight loss, firmness, color (L* e h*), pH, total soluble solids, and microbiological analyses (psychrophyls, yeasts and molds, Salmonella and Escherichia coli) were carried out. The analyses were performed in triplicate on the processing day (day 0) of the samples and after 1, 3, 5, 7, 9, 12 and 15 days of storage. It can be concluded that the different coatings used in this study were effective in preserving minimally processed apples, as compared to the control sample. Among the evaluated coatings, treatment with xanthan gum, associated with citric acid, ascorbic acid and calcium chloride showed the best results, being capable of reducing the weight loss, microbial growth, keeping the firmness and color of minimally processed apples.O objetivo deste estudo foi avaliar os efeitos da aplicação de diferentes gomas (tara, xantana e alginato de sódio) associado com ácido cítrico, ascórbico e cloreto de cálcio, em relação as características químicas, físicas e microbiológicas na conservação de maçãs ‘Royal Gala’ minimamente processadas quando armazenadas a 4±1 °C. As maçãs foram lavadas, descascadas, cortadas em cubos e armazenadas em embalagem PET, por um período de 15 dias a 4±1 °C. Realizaram-se análises de perda de massa, firmeza, cor (L*e h*), pH, sólidos solúveis totais, e análises microbiológicas (psicrófilos, bolores e leveduras, Salmonella e Escherichia coli). As análises foram realizadas em triplicata no dia do processamento das amostras (dia 0) e após 1, 3, 5, 7, 9, 12 e 15 dias de armazenamento. Pode-se concluir que os diferentes revestimentos utilizados neste trabalho foram eficientes na conservação de maçãs minimamente processadas, quando comparado a amostra controle. Dos revestimentos avaliados, o tratamento com goma xantana, associado aos ácidos cítrico, ascórbico e do cloreto de cálcio foi o que apresentou os melhores resultados, mostrando-se capaz de reduzir a perda de massa, o crescimento microbiano, manter a cor e a firmeza das maçãs minimamente processadas.UEL2013-03-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Empírica de CampoPesquisa Empírica de Campoapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1314410.5433/1679-0359.2013v34n1p253Semina: Ciências Agrárias; Vol. 34 No. 1 (2013); 253-264Semina: Ciências Agrárias; v. 34 n. 1 (2013); 253-2641679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13144/pdfCopyright (c) 2013 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessPizato, SandrianeCortez-Vega, William RenzoPrentice-Hernández, CarlosBorges, Caroline Dellinghausen2023-01-26T14:28:42Zoai:ojs.pkp.sfu.ca:article/13144Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-01-26T14:28:42Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Effect of applying different edible coatings on conservation of minimally processed ‘Royal Gala’ apples
Efeito da aplicação de diferentes revestimentos comestíveis na conservação de maçãs ‘Royal Gala’ minimamente processadas
title Effect of applying different edible coatings on conservation of minimally processed ‘Royal Gala’ apples
spellingShingle Effect of applying different edible coatings on conservation of minimally processed ‘Royal Gala’ apples
Pizato, Sandriane
Tara
Xanthan
Alginate
Physicochemical analyses
Microbiological analyses.
Tara
Xantana
Alginato
Análises físico-químicas
Análises microbiológicas.
Frutas Minimamente processadas
title_short Effect of applying different edible coatings on conservation of minimally processed ‘Royal Gala’ apples
title_full Effect of applying different edible coatings on conservation of minimally processed ‘Royal Gala’ apples
title_fullStr Effect of applying different edible coatings on conservation of minimally processed ‘Royal Gala’ apples
title_full_unstemmed Effect of applying different edible coatings on conservation of minimally processed ‘Royal Gala’ apples
title_sort Effect of applying different edible coatings on conservation of minimally processed ‘Royal Gala’ apples
author Pizato, Sandriane
author_facet Pizato, Sandriane
Cortez-Vega, William Renzo
Prentice-Hernández, Carlos
Borges, Caroline Dellinghausen
author_role author
author2 Cortez-Vega, William Renzo
Prentice-Hernández, Carlos
Borges, Caroline Dellinghausen
author2_role author
author
author
dc.contributor.author.fl_str_mv Pizato, Sandriane
Cortez-Vega, William Renzo
Prentice-Hernández, Carlos
Borges, Caroline Dellinghausen
dc.subject.por.fl_str_mv Tara
Xanthan
Alginate
Physicochemical analyses
Microbiological analyses.
Tara
Xantana
Alginato
Análises físico-químicas
Análises microbiológicas.
Frutas Minimamente processadas
topic Tara
Xanthan
Alginate
Physicochemical analyses
Microbiological analyses.
Tara
Xantana
Alginato
Análises físico-químicas
Análises microbiológicas.
Frutas Minimamente processadas
description The objective of this study was to evaluate the effects of applying different gums (tara, xanthan and sodium alginate) associated with citric acid, ascorbic acid and calcium chloride, in relation to chemical, physical and microbiological characteristics in the conservation of minimally processed Royal Gala apples when stored at 4 ± 1 °C. The apples were washed, peeled, diced and stored in a PET packaging for a period of 15 days at 4 ± 1 °C. Analyses of weight loss, firmness, color (L* e h*), pH, total soluble solids, and microbiological analyses (psychrophyls, yeasts and molds, Salmonella and Escherichia coli) were carried out. The analyses were performed in triplicate on the processing day (day 0) of the samples and after 1, 3, 5, 7, 9, 12 and 15 days of storage. It can be concluded that the different coatings used in this study were effective in preserving minimally processed apples, as compared to the control sample. Among the evaluated coatings, treatment with xanthan gum, associated with citric acid, ascorbic acid and calcium chloride showed the best results, being capable of reducing the weight loss, microbial growth, keeping the firmness and color of minimally processed apples.
publishDate 2013
dc.date.none.fl_str_mv 2013-03-04
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa Empírica de Campo
Pesquisa Empírica de Campo
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13144
10.5433/1679-0359.2013v34n1p253
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13144
identifier_str_mv 10.5433/1679-0359.2013v34n1p253
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13144/pdf
dc.rights.driver.fl_str_mv Copyright (c) 2013 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2013 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 34 No. 1 (2013); 253-264
Semina: Ciências Agrárias; v. 34 n. 1 (2013); 253-264
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
_version_ 1799306068282572800

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