Conservation of papaya minimally processed with the use of edible coating based on xanthan gum
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
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/13650 |
Resumo: | The objective of this study was to evaluate the preservation of papaya minimally processed by the use of edible coatings based on xanthan gum for 12 days at 4±1 °C. Different treatments were performed: control (T1) uncoated; 1 % glycerol and 0.5 % xanthan gum (T2); 1 % glycerol, 0.5 % xanthan gum and 1 % chitosan (T3); 1 % glycerol, 0.5 % xanthan gum and 0.25 % guar gum (T4); 1 % glycerol, 0.5 % xanthan gum, 0.25 % guar gum and 1 % chitosan (T5). Such coatings were prepared in aqueous solution and added to them 1% glycerol. In the control treatment and the coated pieces of papaya were analyzed weight loss, firmness, pH, titratable acidity, color, and microbiological groups: psychrophilic, Salmonella spp., total coliform and thermotolerant. The different coatings based on xanthan gum were effective in preserving papaya minimally processed, relative to control sample. The addition of guar gum to xanthan coatings influenced negatively in the weight loss and the parameters of color, lightness, a* and b*. The addition of chitosan (T3) beneficially influence in reducing weight loss, maintenance of luminosity and a smaller reduction in parameters a* and b*, however, was not observed antimicrobial effect. Thus, it is suggested as an edible coatings papaya minimally processed coatings composed only xanthan gum (T2), which caused a reduction of weight loss, maintenance of lightness and b* and smaller reduction in a*. However, experiments aimed at maintaining firmness, pH and acidity should be conducted in future. |
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Conservation of papaya minimally processed with the use of edible coating based on xanthan gumConservação de mamão minimamente processado com uso de revestimento comestível à base de goma xantanaCarica papayaXanthan gumGuar gumChitosanMicrobiological analysisPhysicochemical analysis.Análise microbiológicaCarica papayaCorGoma guarPerda de massaQuitosanaTextura.Frutas Minimamente processadasThe objective of this study was to evaluate the preservation of papaya minimally processed by the use of edible coatings based on xanthan gum for 12 days at 4±1 °C. Different treatments were performed: control (T1) uncoated; 1 % glycerol and 0.5 % xanthan gum (T2); 1 % glycerol, 0.5 % xanthan gum and 1 % chitosan (T3); 1 % glycerol, 0.5 % xanthan gum and 0.25 % guar gum (T4); 1 % glycerol, 0.5 % xanthan gum, 0.25 % guar gum and 1 % chitosan (T5). Such coatings were prepared in aqueous solution and added to them 1% glycerol. In the control treatment and the coated pieces of papaya were analyzed weight loss, firmness, pH, titratable acidity, color, and microbiological groups: psychrophilic, Salmonella spp., total coliform and thermotolerant. The different coatings based on xanthan gum were effective in preserving papaya minimally processed, relative to control sample. The addition of guar gum to xanthan coatings influenced negatively in the weight loss and the parameters of color, lightness, a* and b*. The addition of chitosan (T3) beneficially influence in reducing weight loss, maintenance of luminosity and a smaller reduction in parameters a* and b*, however, was not observed antimicrobial effect. Thus, it is suggested as an edible coatings papaya minimally processed coatings composed only xanthan gum (T2), which caused a reduction of weight loss, maintenance of lightness and b* and smaller reduction in a*. However, experiments aimed at maintaining firmness, pH and acidity should be conducted in future. Neste trabalho foi avaliada a conservação do mamão “Formosa” minimamente processado, com o uso de revestimento comestível à base de goma xantana, por 12 dias a 4±1 °C. Foram realizados os tratamentos: controle (T1), sem revestimento; revestimento com 0,5% de goma xantana (T2); revestimento com 0,5% de goma xantana e 1% de quitosana (T3); revestimento com 0,5% de goma xantana e 0,25% de goma guar (T4); revestimento com 0,5% de goma xantana, 0,25% de goma guar e 1% de quitosana (T5). Tais revestimentos foram preparados em solução aquosa e adicionados a eles 1% do plastificante glicerol. No tratamento controle e nos pedaços de mamão revestidos foram analisados a perda de massa, firmeza, pH, acidez titulável cor e os seguintes grupos de micro-organismos: psicrófilos, Salmonella spp., coliformes totais e termotolerantes. Os diferentes revestimentos à base de goma xantana foram eficientes na conservação do mamão “Formosa” minimamente processado, em relação à amostra controle. A adição de goma guar ao revestimento de xantana influenciou negativamente na perda de massa e nos parâmetros de cor, luminosidade, a* e b*. A adição de quitosana (T3) influenciou beneficamente na redução da perda de massa, manutenção da luminosidade e menor redução nos parâmetros a* e b*, entretanto, não foi observado efeito antimicrobiano. Assim, sugere-se como revestimento comestível de mamão “Formosa” minimamente processado o revestimento composto somente de goma xantana (T2), o qual propiciou redução da perda de massa, manutenção da luminosidade e b* e menor redução no a*. Entretanto, experimentos visando à manutenção da firmeza, pH e acidez deverão ser futuramente realizados.UEL2013-08-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Históricaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1365010.5433/1679-0359.2013v34n4p1753Semina: Ciências Agrárias; Vol. 34 No. 4 (2013); 1753-1764Semina: Ciências Agrárias; v. 34 n. 4 (2013); 1753-17641679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13650/pdfCopyright (c) 2013 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessCortez-Vega, William RenzoPiotrowicz, Inajara Beatriz BrosePrentice, CarlosBorges, Caroline Dellinghausen2023-01-16T16:41:22Zoai:ojs.pkp.sfu.ca:article/13650Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-01-16T16:41:22Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Conservation of papaya minimally processed with the use of edible coating based on xanthan gum Conservação de mamão minimamente processado com uso de revestimento comestível à base de goma xantana |
title |
Conservation of papaya minimally processed with the use of edible coating based on xanthan gum |
spellingShingle |
Conservation of papaya minimally processed with the use of edible coating based on xanthan gum Cortez-Vega, William Renzo Carica papaya Xanthan gum Guar gum Chitosan Microbiological analysis Physicochemical analysis. Análise microbiológica Carica papaya Cor Goma guar Perda de massa Quitosana Textura. Frutas Minimamente processadas |
title_short |
Conservation of papaya minimally processed with the use of edible coating based on xanthan gum |
title_full |
Conservation of papaya minimally processed with the use of edible coating based on xanthan gum |
title_fullStr |
Conservation of papaya minimally processed with the use of edible coating based on xanthan gum |
title_full_unstemmed |
Conservation of papaya minimally processed with the use of edible coating based on xanthan gum |
title_sort |
Conservation of papaya minimally processed with the use of edible coating based on xanthan gum |
author |
Cortez-Vega, William Renzo |
author_facet |
Cortez-Vega, William Renzo Piotrowicz, Inajara Beatriz Brose Prentice, Carlos Borges, Caroline Dellinghausen |
author_role |
author |
author2 |
Piotrowicz, Inajara Beatriz Brose Prentice, Carlos Borges, Caroline Dellinghausen |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Cortez-Vega, William Renzo Piotrowicz, Inajara Beatriz Brose Prentice, Carlos Borges, Caroline Dellinghausen |
dc.subject.por.fl_str_mv |
Carica papaya Xanthan gum Guar gum Chitosan Microbiological analysis Physicochemical analysis. Análise microbiológica Carica papaya Cor Goma guar Perda de massa Quitosana Textura. Frutas Minimamente processadas |
topic |
Carica papaya Xanthan gum Guar gum Chitosan Microbiological analysis Physicochemical analysis. Análise microbiológica Carica papaya Cor Goma guar Perda de massa Quitosana Textura. Frutas Minimamente processadas |
description |
The objective of this study was to evaluate the preservation of papaya minimally processed by the use of edible coatings based on xanthan gum for 12 days at 4±1 °C. Different treatments were performed: control (T1) uncoated; 1 % glycerol and 0.5 % xanthan gum (T2); 1 % glycerol, 0.5 % xanthan gum and 1 % chitosan (T3); 1 % glycerol, 0.5 % xanthan gum and 0.25 % guar gum (T4); 1 % glycerol, 0.5 % xanthan gum, 0.25 % guar gum and 1 % chitosan (T5). Such coatings were prepared in aqueous solution and added to them 1% glycerol. In the control treatment and the coated pieces of papaya were analyzed weight loss, firmness, pH, titratable acidity, color, and microbiological groups: psychrophilic, Salmonella spp., total coliform and thermotolerant. The different coatings based on xanthan gum were effective in preserving papaya minimally processed, relative to control sample. The addition of guar gum to xanthan coatings influenced negatively in the weight loss and the parameters of color, lightness, a* and b*. The addition of chitosan (T3) beneficially influence in reducing weight loss, maintenance of luminosity and a smaller reduction in parameters a* and b*, however, was not observed antimicrobial effect. Thus, it is suggested as an edible coatings papaya minimally processed coatings composed only xanthan gum (T2), which caused a reduction of weight loss, maintenance of lightness and b* and smaller reduction in a*. However, experiments aimed at maintaining firmness, pH and acidity should be conducted in future. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-08-30 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa Histórica |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13650 10.5433/1679-0359.2013v34n4p1753 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13650 |
identifier_str_mv |
10.5433/1679-0359.2013v34n4p1753 |
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/13650/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. 4 (2013); 1753-1764 Semina: Ciências Agrárias; v. 34 n. 4 (2013); 1753-1764 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_ |
1799306068521648128 |