Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits

Detalhes bibliográficos
Autor(a) principal: Meneghel, Renata Fraxino de Almeida
Data de Publicação: 2008
Outros Autores: Benassi, Marta de Toledo, Yamashita, Fábio
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
DOI: 10.5433/1679-0359.2008v29n3p609
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2778
Resumo: The objective of this work was to check the physical, chemical, microbiological and sensorial characteristics changes of blackberries in natura and coated with sodium alginate edible coating during refrigerated storage. Fruits of blackberries cv. Comanche were sanitized and coated with sodium alginate ( % w/w), sodium alginate plus potassium sorbate (0.1% w/w) solutions and fruits in natura not sanitized, that served as control. Sensorial, microbiological and physical-chemical analysis of the fruits were made during 18 days storage at 0°C. After this period the fruits showed good acceptance, according to sensorial evaluation of flavor and appearance, and showed maximum counts of 3.0.108 cfu/g for molds and yeasts and .0.107 cfu/g for psicrotrofic microorganisms. Control fruits had microbiological counts lower than the coated ones because they were less manipulated. Blackberry fruits coated with sodium alginate showed sensorial acceptance and physical and chemical characteristics similar of the fruits in natura, being an alternative to produce minimally processed fruits ready-to-eat.
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spelling Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruitsRevestimento comestível de alginato de sódio para frutos de amorapreta (Rubus ulmifolius)Minimally processingShelf-lifeColorAnthocyaninTexture.Processamento mínimoVida-de-prateleiraCorAntocianinasTextura.The objective of this work was to check the physical, chemical, microbiological and sensorial characteristics changes of blackberries in natura and coated with sodium alginate edible coating during refrigerated storage. Fruits of blackberries cv. Comanche were sanitized and coated with sodium alginate ( % w/w), sodium alginate plus potassium sorbate (0.1% w/w) solutions and fruits in natura not sanitized, that served as control. Sensorial, microbiological and physical-chemical analysis of the fruits were made during 18 days storage at 0°C. After this period the fruits showed good acceptance, according to sensorial evaluation of flavor and appearance, and showed maximum counts of 3.0.108 cfu/g for molds and yeasts and .0.107 cfu/g for psicrotrofic microorganisms. Control fruits had microbiological counts lower than the coated ones because they were less manipulated. Blackberry fruits coated with sodium alginate showed sensorial acceptance and physical and chemical characteristics similar of the fruits in natura, being an alternative to produce minimally processed fruits ready-to-eat.O objetivo do trabalho foi acompanhar as alterações das características físicas, químicas, microbiológicas e sensoriais de frutos de amora-preta in natura e revestidas com cobertura comestível a base de alginato de sódio ao longo da armazenagem sob refrigeração. Frutos de amora-preta cultivar Comanche foram higienizados e revestidos com solução de alginato de sódio ( % p/p), alginato de sódio ( % p/p) + conservador sorbato de potássio (0,1% p/p) e frutos in natura sem tratamento fitossanitário, que serviram de controle. As análises sensoriais, microbiológicas e físico-químicas dos frutos foram realizadas ao longo da armazenagem a 0oC por 18 dias. Após este período, tanto os frutos revestidos como os não revestidos apresentaram boa aceitação, de acordo com a avaliação sensorial de sabor e aparência, e apresentaram contagens totais máximas de ,0.108 UFC/g de bolores e leveduras e ,0.107 UFC/g de microrganismos psicrotróficos. Os frutos controle apresentaram contagens microbiológicas menores que os revestidos pois foram menos manipulados. Frutos de amora-preta revestidos com alginato de sódio apresentaram aceitação sensorial e características físicas e químicas semelhantes aos frutos in natura, sendo uma alternativa para produção de frutos minimamente processados prontos para consumo.    UEL2008-09-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/277810.5433/1679-0359.2008v29n3p609Semina: Ciências Agrárias; Vol. 29 No. 3 (2008); 609-618Semina: Ciências Agrárias; v. 29 n. 3 (2008); 609-6181679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2778/4943Meneghel, Renata Fraxino de AlmeidaBenassi, Marta de ToledoYamashita, Fábioinfo:eu-repo/semantics/openAccess2015-11-19T18:38:45Zoai:ojs.pkp.sfu.ca:article/2778Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:38:45Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits
Revestimento comestível de alginato de sódio para frutos de amorapreta (Rubus ulmifolius)
title Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits
spellingShingle Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits
Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits
Meneghel, Renata Fraxino de Almeida
Minimally processing
Shelf-life
Color
Anthocyanin
Texture.
Processamento mínimo
Vida-de-prateleira
Cor
Antocianinas
Textura.
Meneghel, Renata Fraxino de Almeida
Minimally processing
Shelf-life
Color
Anthocyanin
Texture.
Processamento mínimo
Vida-de-prateleira
Cor
Antocianinas
Textura.
title_short Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits
title_full Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits
title_fullStr Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits
Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits
title_full_unstemmed Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits
Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits
title_sort Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits
author Meneghel, Renata Fraxino de Almeida
author_facet Meneghel, Renata Fraxino de Almeida
Meneghel, Renata Fraxino de Almeida
Benassi, Marta de Toledo
Yamashita, Fábio
Benassi, Marta de Toledo
Yamashita, Fábio
author_role author
author2 Benassi, Marta de Toledo
Yamashita, Fábio
author2_role author
author
dc.contributor.author.fl_str_mv Meneghel, Renata Fraxino de Almeida
Benassi, Marta de Toledo
Yamashita, Fábio
dc.subject.por.fl_str_mv Minimally processing
Shelf-life
Color
Anthocyanin
Texture.
Processamento mínimo
Vida-de-prateleira
Cor
Antocianinas
Textura.
topic Minimally processing
Shelf-life
Color
Anthocyanin
Texture.
Processamento mínimo
Vida-de-prateleira
Cor
Antocianinas
Textura.
description The objective of this work was to check the physical, chemical, microbiological and sensorial characteristics changes of blackberries in natura and coated with sodium alginate edible coating during refrigerated storage. Fruits of blackberries cv. Comanche were sanitized and coated with sodium alginate ( % w/w), sodium alginate plus potassium sorbate (0.1% w/w) solutions and fruits in natura not sanitized, that served as control. Sensorial, microbiological and physical-chemical analysis of the fruits were made during 18 days storage at 0°C. After this period the fruits showed good acceptance, according to sensorial evaluation of flavor and appearance, and showed maximum counts of 3.0.108 cfu/g for molds and yeasts and .0.107 cfu/g for psicrotrofic microorganisms. Control fruits had microbiological counts lower than the coated ones because they were less manipulated. Blackberry fruits coated with sodium alginate showed sensorial acceptance and physical and chemical characteristics similar of the fruits in natura, being an alternative to produce minimally processed fruits ready-to-eat.
publishDate 2008
dc.date.none.fl_str_mv 2008-09-27
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2778
10.5433/1679-0359.2008v29n3p609
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2778
identifier_str_mv 10.5433/1679-0359.2008v29n3p609
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/2778/4943
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 UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 29 No. 3 (2008); 609-618
Semina: Ciências Agrárias; v. 29 n. 3 (2008); 609-618
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_ 1822182790509101056
dc.identifier.doi.none.fl_str_mv 10.5433/1679-0359.2008v29n3p609

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