Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42016 |
Resumo: | Guava is a fruit rich in antioxidants and its value can be enhanced by fresh-cut processing, which increases convenience for consumption. The objective of this study was to evaluate the changes in bioactive compounds, total antioxidant activity (TAA) and microbial quality in slices of fresh-cut (FC) ‘Paluma’ guava coated with chitosan at 2% (Q), calcium chloride at 1% (CC), calcium chloride at 1% + sodium alginate at 1% (CC + A), calcium chloride at 1% + chitosan at 2% (CC + Q), and control (T - without coating). Coated slices were packed in trays, wrapped with PVC film and kept at 3 ± 1 °C and 75 ± 4% RH for 12 days and evaluated for ascorbic acid, lycopene, beta-carotene, total extractable polyphenols (TEP), and TAA by ABTS+- and DPPH . Ascorbic acid content of slices did not differ by coatings, but TEP was higher in slices coated with Q. The TAA by DPPH was higher in slices coated with Q, however, by ABTS + - it was higher in those coated with Q, CC and CC + Q. No thermotolerant coliforms or Salmonella were detected in FC guava from any treatment. However, slices coated with Q showed the lowest counts of total coliforms and molds and yeasts. Therefore, the application of Q coating provided microbiological safety to FC guava, still maintaining the levels of bioactive compounds and TAA superior to the control slices, which can characterize this as a healthy FC product, with superior functional potential. |
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Semina. Ciências Agrárias (Online) |
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Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatingsPotencial funcional e segurança alimentar de goiaba ‘Paluma’ minimamente processada sob recobrimentos comestíveisModified AtmosphereABTS. beta-caroteneDPPHLycopenePETSodium alginateMicrobial quality.Atmosfera modificadaABTSAlginato de sódiobeta-carotenoDPPHLicopenoPETqualidade microbiológica.Guava is a fruit rich in antioxidants and its value can be enhanced by fresh-cut processing, which increases convenience for consumption. The objective of this study was to evaluate the changes in bioactive compounds, total antioxidant activity (TAA) and microbial quality in slices of fresh-cut (FC) ‘Paluma’ guava coated with chitosan at 2% (Q), calcium chloride at 1% (CC), calcium chloride at 1% + sodium alginate at 1% (CC + A), calcium chloride at 1% + chitosan at 2% (CC + Q), and control (T - without coating). Coated slices were packed in trays, wrapped with PVC film and kept at 3 ± 1 °C and 75 ± 4% RH for 12 days and evaluated for ascorbic acid, lycopene, beta-carotene, total extractable polyphenols (TEP), and TAA by ABTS+- and DPPH . Ascorbic acid content of slices did not differ by coatings, but TEP was higher in slices coated with Q. The TAA by DPPH was higher in slices coated with Q, however, by ABTS + - it was higher in those coated with Q, CC and CC + Q. No thermotolerant coliforms or Salmonella were detected in FC guava from any treatment. However, slices coated with Q showed the lowest counts of total coliforms and molds and yeasts. Therefore, the application of Q coating provided microbiological safety to FC guava, still maintaining the levels of bioactive compounds and TAA superior to the control slices, which can characterize this as a healthy FC product, with superior functional potential.Guava is a fruit rich in antioxidants and its value can be enhanced by minimal processing, which increases convenience for consumption. The objective of this study was to evaluate the changes in bioactive compounds, total antioxidant activity (TAA) and microbial quality in slices of fresh-cut ‘Paluma’ guava coated with chitosan at 2% (Q), calcium chloride at 1% (CC), calcium chloride at 1% + sodium alginate at 1% (CC + A), calcium chloride at 1% + chitosan at 2% (CC + Q), and control (T - without coating). Coated slices were packed in trays, wrapped with PVC film and kept at 3 ± 1 ° C and 75 ± 4% RH for 12 days and evaluated for ascorbic acid, lycopene, ?-carotene, total extractable polyphenols (TEP), and TAA by ABTS+- and DPPH . Ascorbic acid content of slices did not differ by coatings, but TEP was higher in slices coated with Q. The TAA by DPPH was higher in slices coated with Q, however, by ABTS + - it was higher in those coated with Q, CC and CC + Q. No thermotolerant coliforms or Salmonella were detected in guava MP from any treatment. However, slices coated with Q showed the lowest counts of total coliforms and molds and yeasts. Therefore, the application of Q coatings provided microbiological safety to guava MP, still maintaining the levels of bioactive compounds and TAA superior, which can characterize this as a healthy product, with superior functional quality.UEL2021-05-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4201610.5433/1679-0359.2021v42n4p2313Semina: Ciências Agrárias; Vol. 42 No. 4 (2021); 2313-2326Semina: Ciências Agrárias; v. 42 n. 4 (2021); 2313-23261679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42016/29660Copyright (c) 2021 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessMelo, Fernanda dos Santos Nunes deSilva, Silvanda de MeloSousa, Alex Sandro Bezerra deRodrigues, Antônio Augusto MarquesMelo, Raylson de SáLima, Renato PereiraSilva, Mariany Cruz Alves daSantos, Eduardo Felipe da Silva2022-09-30T14:12:44Zoai:ojs.pkp.sfu.ca:article/42016Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-09-30T14:12:44Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings Potencial funcional e segurança alimentar de goiaba ‘Paluma’ minimamente processada sob recobrimentos comestíveis |
title |
Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings |
spellingShingle |
Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings Melo, Fernanda dos Santos Nunes de Modified Atmosphere ABTS. beta-carotene DPPH Lycopene PET Sodium alginate Microbial quality. Atmosfera modificada ABTS Alginato de sódio beta-caroteno DPPH Licopeno PET qualidade microbiológica. |
title_short |
Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings |
title_full |
Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings |
title_fullStr |
Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings |
title_full_unstemmed |
Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings |
title_sort |
Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings |
author |
Melo, Fernanda dos Santos Nunes de |
author_facet |
Melo, Fernanda dos Santos Nunes de Silva, Silvanda de Melo Sousa, Alex Sandro Bezerra de Rodrigues, Antônio Augusto Marques Melo, Raylson de Sá Lima, Renato Pereira Silva, Mariany Cruz Alves da Santos, Eduardo Felipe da Silva |
author_role |
author |
author2 |
Silva, Silvanda de Melo Sousa, Alex Sandro Bezerra de Rodrigues, Antônio Augusto Marques Melo, Raylson de Sá Lima, Renato Pereira Silva, Mariany Cruz Alves da Santos, Eduardo Felipe da Silva |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Melo, Fernanda dos Santos Nunes de Silva, Silvanda de Melo Sousa, Alex Sandro Bezerra de Rodrigues, Antônio Augusto Marques Melo, Raylson de Sá Lima, Renato Pereira Silva, Mariany Cruz Alves da Santos, Eduardo Felipe da Silva |
dc.subject.por.fl_str_mv |
Modified Atmosphere ABTS. beta-carotene DPPH Lycopene PET Sodium alginate Microbial quality. Atmosfera modificada ABTS Alginato de sódio beta-caroteno DPPH Licopeno PET qualidade microbiológica. |
topic |
Modified Atmosphere ABTS. beta-carotene DPPH Lycopene PET Sodium alginate Microbial quality. Atmosfera modificada ABTS Alginato de sódio beta-caroteno DPPH Licopeno PET qualidade microbiológica. |
description |
Guava is a fruit rich in antioxidants and its value can be enhanced by fresh-cut processing, which increases convenience for consumption. The objective of this study was to evaluate the changes in bioactive compounds, total antioxidant activity (TAA) and microbial quality in slices of fresh-cut (FC) ‘Paluma’ guava coated with chitosan at 2% (Q), calcium chloride at 1% (CC), calcium chloride at 1% + sodium alginate at 1% (CC + A), calcium chloride at 1% + chitosan at 2% (CC + Q), and control (T - without coating). Coated slices were packed in trays, wrapped with PVC film and kept at 3 ± 1 °C and 75 ± 4% RH for 12 days and evaluated for ascorbic acid, lycopene, beta-carotene, total extractable polyphenols (TEP), and TAA by ABTS+- and DPPH . Ascorbic acid content of slices did not differ by coatings, but TEP was higher in slices coated with Q. The TAA by DPPH was higher in slices coated with Q, however, by ABTS + - it was higher in those coated with Q, CC and CC + Q. No thermotolerant coliforms or Salmonella were detected in FC guava from any treatment. However, slices coated with Q showed the lowest counts of total coliforms and molds and yeasts. Therefore, the application of Q coating provided microbiological safety to FC guava, still maintaining the levels of bioactive compounds and TAA superior to the control slices, which can characterize this as a healthy FC product, with superior functional potential. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-05-20 |
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/42016 10.5433/1679-0359.2021v42n4p2313 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42016 |
identifier_str_mv |
10.5433/1679-0359.2021v42n4p2313 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42016/29660 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 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. 42 No. 4 (2021); 2313-2326 Semina: Ciências Agrárias; v. 42 n. 4 (2021); 2313-2326 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_ |
1799306084765138944 |