Effects of chitosan coating base with the addition of trans-cinnamaldehyde on the metabolism of minimally processed cantaloupe

Detalhes bibliográficos
Autor(a) principal: Roberta Lopes de Carvalho
Data de Publicação: 2014
Tipo de documento: Tese
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFC
Texto Completo: http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14587
Resumo: The application of edible coatings on minimally processed products aims to maintain the quality and freshness of the fruit. This study aimed to clarify the influence of a coating based on chitosan incorporated with trans-cinnamaldehyde on the antioxidant metabolism and the structural integrity of melons minimally. Cantaloupensis ripe melons were processed into cubes and immersed in the coating solution and then stored at 4 ÂC, and were evaluated every five days for a total of 20 days. The evaluations were related to: activity of antioxidant enzymes, cell wall hydrolytic enzymes and browning, composition of the cell wall material, electrolyte leakage and hydrogen peroxide content, degree of peroxidation of membrane lipids and histology of pulp the fruit. The firmness of fresh-cut melons was statistically higher in fruits coated with chitosan, decreasing from 16.0 to 14.8 N. The degree of lipid peroxidation, electrolyte leakage and H2O2 levels were significantly reduced by coating with chitosan added transcinamaldeÃdo. The activity of pectin methylesterase enzyme and poligalacturoanse were significantly inhibited by treatment with chitosan, therefore, the coating was efficient in maintaining the firmness of the processed 20 days storage melons probably due to its action as a physical barrier to gas exchange and decreasing breathing subsequent events dependent on O2. The action of the coating as a barrier to the breathing gases can be evidenced in the results of oxidative metabolsimo when a lower content of hydrogen peroxide resulted in lower activity of enzymes that use it as a substrate, catalase and peroxidase.
id UFC_31cdd35ed48440fe1e2938ca20a23a5b
oai_identifier_str oai:www.teses.ufc.br:9715
network_acronym_str UFC
network_name_str Biblioteca Digital de Teses e Dissertações da UFC
spelling info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisEffects of chitosan coating base with the addition of trans-cinnamaldehyde on the metabolism of minimally processed cantaloupeEfeitos do revestimento a base de quitosana com adiÃÃo de trans-cinamaldeÃdo sobre o metabolismo do melÃo minimamente processado2014-09-03Maria Raquel AlcÃntara de Miranda46142371349http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4796542P9Isabella Montenegro Brasil22063161372http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4781859A1Carlos Farley Herbster Moura43840400325http://lattes.cnpq.br/0151080177922070 Maria Izabel GallÃo49633070997http://lattes.cnpq.br/3386021312697854Renato de Azevedo Moreira00114715300http://lattes.cnpq.br/445120823129191687677970320http://lattes.cnpq.br/9491134993889234Roberta Lopes de CarvalhoUniversidade Federal do CearÃPrograma de PÃs-GraduaÃÃo em BioquÃmicaUFCBRMelÃoAntimicrobianoQuitosanaRevestimentoTranscinamaldeÃdoMelonAntimicrobialChitosan coatingTranscinamaldeÃdoBIOQUIMICAThe application of edible coatings on minimally processed products aims to maintain the quality and freshness of the fruit. This study aimed to clarify the influence of a coating based on chitosan incorporated with trans-cinnamaldehyde on the antioxidant metabolism and the structural integrity of melons minimally. Cantaloupensis ripe melons were processed into cubes and immersed in the coating solution and then stored at 4 ÂC, and were evaluated every five days for a total of 20 days. The evaluations were related to: activity of antioxidant enzymes, cell wall hydrolytic enzymes and browning, composition of the cell wall material, electrolyte leakage and hydrogen peroxide content, degree of peroxidation of membrane lipids and histology of pulp the fruit. The firmness of fresh-cut melons was statistically higher in fruits coated with chitosan, decreasing from 16.0 to 14.8 N. The degree of lipid peroxidation, electrolyte leakage and H2O2 levels were significantly reduced by coating with chitosan added transcinamaldeÃdo. The activity of pectin methylesterase enzyme and poligalacturoanse were significantly inhibited by treatment with chitosan, therefore, the coating was efficient in maintaining the firmness of the processed 20 days storage melons probably due to its action as a physical barrier to gas exchange and decreasing breathing subsequent events dependent on O2. The action of the coating as a barrier to the breathing gases can be evidenced in the results of oxidative metabolsimo when a lower content of hydrogen peroxide resulted in lower activity of enzymes that use it as a substrate, catalase and peroxidase.A aplicaÃÃo de coberturas comestÃveis em produtos minimamente processados visa manter a qualidade e o frescor dos frutos. Este trabalho teve como objetivo esclarecer a influÃncia de um revestimento à base de quitosana incorporada com trans-cinamaldeÃdo sobre o metabolismo antioxidante e a integridade estrutural de melÃes minimamente. MelÃes Cantaloupensis maduros foram processados em cubos e imergidos na soluÃÃo de revestimento e depois, armazenados a 4 ÂC, sendo avaliados a cada cinco dias por um total de 20 dias. As avaliaÃÃes realizadas foram quanto Ã: atividade de enzimas antioxidantes, de enzimas hidrolÃticas de parede celular e de escurecimento, composiÃÃo do material de parede celular, extravasamento de eletrÃlitos e conteÃdo de perÃxido de hidrogÃnio, grau de peroxidaÃÃo de lipÃdios de membrana e histologia da polpa do fruto. A firmeza dos melÃes minimamente processados foi estatisticamente mais alta nos frutos revestidos com quitosana, decaindo de 16,0 para 14,8 N. O grau de peroxidaÃÃo lipÃdica, o extravasamento de eletrÃlitos e os nÃveis de H2O2 foram significativamente reduzidos pelo revestimento com quitosana adicionado de transcinamaldeÃdo. A atividade da enzima pectinametilesterase e da poligalacturoanse foram inibidas significativamente pelo tratamento com quitosana, Portanto, o revestimento foi eficiente em manter a firmeza dos melÃes processados pelos 20 dias de armazenamento devido provavelmente a sua aÃÃo como barreira fÃsica à trocas gasosas diminuÃndo a respiraÃÃo e os consequentes eventos dependentes de O2. A aÃÃo do revestimento como barreira aos gases da respiraÃÃo pode ser evidenciada nos resultados do metabolsimo oxidativo, quando um menor conteÃdo de perÃxido de hidrogÃnio resultou em menor atividade das enzimas que o utilizam como substrato, catalase e peroxidases.CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superiorhttp://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14587application/pdfinfo:eu-repo/semantics/openAccessporreponame:Biblioteca Digital de Teses e Dissertações da UFCinstname:Universidade Federal do Cearáinstacron:UFC2019-01-21T11:28:11Zmail@mail.com -
dc.title.en.fl_str_mv Effects of chitosan coating base with the addition of trans-cinnamaldehyde on the metabolism of minimally processed cantaloupe
dc.title.alternative.pt.fl_str_mv Efeitos do revestimento a base de quitosana com adiÃÃo de trans-cinamaldeÃdo sobre o metabolismo do melÃo minimamente processado
title Effects of chitosan coating base with the addition of trans-cinnamaldehyde on the metabolism of minimally processed cantaloupe
spellingShingle Effects of chitosan coating base with the addition of trans-cinnamaldehyde on the metabolism of minimally processed cantaloupe
Roberta Lopes de Carvalho
MelÃo
Antimicrobiano
Quitosana
Revestimento
TranscinamaldeÃdo
Melon
Antimicrobial
Chitosan coating
TranscinamaldeÃdo
BIOQUIMICA
title_short Effects of chitosan coating base with the addition of trans-cinnamaldehyde on the metabolism of minimally processed cantaloupe
title_full Effects of chitosan coating base with the addition of trans-cinnamaldehyde on the metabolism of minimally processed cantaloupe
title_fullStr Effects of chitosan coating base with the addition of trans-cinnamaldehyde on the metabolism of minimally processed cantaloupe
title_full_unstemmed Effects of chitosan coating base with the addition of trans-cinnamaldehyde on the metabolism of minimally processed cantaloupe
title_sort Effects of chitosan coating base with the addition of trans-cinnamaldehyde on the metabolism of minimally processed cantaloupe
author Roberta Lopes de Carvalho
author_facet Roberta Lopes de Carvalho
author_role author
dc.contributor.advisor1.fl_str_mv Maria Raquel AlcÃntara de Miranda
dc.contributor.advisor1ID.fl_str_mv 46142371349
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4796542P9
dc.contributor.referee1.fl_str_mv Isabella Montenegro Brasil
dc.contributor.referee1ID.fl_str_mv 22063161372
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4781859A1
dc.contributor.referee2.fl_str_mv Carlos Farley Herbster Moura
dc.contributor.referee2ID.fl_str_mv 43840400325
dc.contributor.referee2Lattes.fl_str_mv http://lattes.cnpq.br/0151080177922070
dc.contributor.referee3.fl_str_mv Maria Izabel GallÃo
dc.contributor.referee3ID.fl_str_mv 49633070997
dc.contributor.referee3Lattes.fl_str_mv http://lattes.cnpq.br/3386021312697854
dc.contributor.referee4.fl_str_mv Renato de Azevedo Moreira
dc.contributor.referee4ID.fl_str_mv 00114715300
dc.contributor.referee4Lattes.fl_str_mv http://lattes.cnpq.br/4451208231291916
dc.contributor.authorID.fl_str_mv 87677970320
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/9491134993889234
dc.contributor.author.fl_str_mv Roberta Lopes de Carvalho
contributor_str_mv Maria Raquel AlcÃntara de Miranda
Isabella Montenegro Brasil
Carlos Farley Herbster Moura
Maria Izabel GallÃo
Renato de Azevedo Moreira
dc.subject.por.fl_str_mv MelÃo
Antimicrobiano
Quitosana
Revestimento
TranscinamaldeÃdo
topic MelÃo
Antimicrobiano
Quitosana
Revestimento
TranscinamaldeÃdo
Melon
Antimicrobial
Chitosan coating
TranscinamaldeÃdo
BIOQUIMICA
dc.subject.eng.fl_str_mv Melon
Antimicrobial
Chitosan coating
TranscinamaldeÃdo
dc.subject.cnpq.fl_str_mv BIOQUIMICA
dc.description.sponsorship.fl_txt_mv CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior
dc.description.abstract.por.fl_txt_mv The application of edible coatings on minimally processed products aims to maintain the quality and freshness of the fruit. This study aimed to clarify the influence of a coating based on chitosan incorporated with trans-cinnamaldehyde on the antioxidant metabolism and the structural integrity of melons minimally. Cantaloupensis ripe melons were processed into cubes and immersed in the coating solution and then stored at 4 ÂC, and were evaluated every five days for a total of 20 days. The evaluations were related to: activity of antioxidant enzymes, cell wall hydrolytic enzymes and browning, composition of the cell wall material, electrolyte leakage and hydrogen peroxide content, degree of peroxidation of membrane lipids and histology of pulp the fruit. The firmness of fresh-cut melons was statistically higher in fruits coated with chitosan, decreasing from 16.0 to 14.8 N. The degree of lipid peroxidation, electrolyte leakage and H2O2 levels were significantly reduced by coating with chitosan added transcinamaldeÃdo. The activity of pectin methylesterase enzyme and poligalacturoanse were significantly inhibited by treatment with chitosan, therefore, the coating was efficient in maintaining the firmness of the processed 20 days storage melons probably due to its action as a physical barrier to gas exchange and decreasing breathing subsequent events dependent on O2. The action of the coating as a barrier to the breathing gases can be evidenced in the results of oxidative metabolsimo when a lower content of hydrogen peroxide resulted in lower activity of enzymes that use it as a substrate, catalase and peroxidase.
A aplicaÃÃo de coberturas comestÃveis em produtos minimamente processados visa manter a qualidade e o frescor dos frutos. Este trabalho teve como objetivo esclarecer a influÃncia de um revestimento à base de quitosana incorporada com trans-cinamaldeÃdo sobre o metabolismo antioxidante e a integridade estrutural de melÃes minimamente. MelÃes Cantaloupensis maduros foram processados em cubos e imergidos na soluÃÃo de revestimento e depois, armazenados a 4 ÂC, sendo avaliados a cada cinco dias por um total de 20 dias. As avaliaÃÃes realizadas foram quanto Ã: atividade de enzimas antioxidantes, de enzimas hidrolÃticas de parede celular e de escurecimento, composiÃÃo do material de parede celular, extravasamento de eletrÃlitos e conteÃdo de perÃxido de hidrogÃnio, grau de peroxidaÃÃo de lipÃdios de membrana e histologia da polpa do fruto. A firmeza dos melÃes minimamente processados foi estatisticamente mais alta nos frutos revestidos com quitosana, decaindo de 16,0 para 14,8 N. O grau de peroxidaÃÃo lipÃdica, o extravasamento de eletrÃlitos e os nÃveis de H2O2 foram significativamente reduzidos pelo revestimento com quitosana adicionado de transcinamaldeÃdo. A atividade da enzima pectinametilesterase e da poligalacturoanse foram inibidas significativamente pelo tratamento com quitosana, Portanto, o revestimento foi eficiente em manter a firmeza dos melÃes processados pelos 20 dias de armazenamento devido provavelmente a sua aÃÃo como barreira fÃsica à trocas gasosas diminuÃndo a respiraÃÃo e os consequentes eventos dependentes de O2. A aÃÃo do revestimento como barreira aos gases da respiraÃÃo pode ser evidenciada nos resultados do metabolsimo oxidativo, quando um menor conteÃdo de perÃxido de hidrogÃnio resultou em menor atividade das enzimas que o utilizam como substrato, catalase e peroxidases.
description The application of edible coatings on minimally processed products aims to maintain the quality and freshness of the fruit. This study aimed to clarify the influence of a coating based on chitosan incorporated with trans-cinnamaldehyde on the antioxidant metabolism and the structural integrity of melons minimally. Cantaloupensis ripe melons were processed into cubes and immersed in the coating solution and then stored at 4 ÂC, and were evaluated every five days for a total of 20 days. The evaluations were related to: activity of antioxidant enzymes, cell wall hydrolytic enzymes and browning, composition of the cell wall material, electrolyte leakage and hydrogen peroxide content, degree of peroxidation of membrane lipids and histology of pulp the fruit. The firmness of fresh-cut melons was statistically higher in fruits coated with chitosan, decreasing from 16.0 to 14.8 N. The degree of lipid peroxidation, electrolyte leakage and H2O2 levels were significantly reduced by coating with chitosan added transcinamaldeÃdo. The activity of pectin methylesterase enzyme and poligalacturoanse were significantly inhibited by treatment with chitosan, therefore, the coating was efficient in maintaining the firmness of the processed 20 days storage melons probably due to its action as a physical barrier to gas exchange and decreasing breathing subsequent events dependent on O2. The action of the coating as a barrier to the breathing gases can be evidenced in the results of oxidative metabolsimo when a lower content of hydrogen peroxide resulted in lower activity of enzymes that use it as a substrate, catalase and peroxidase.
publishDate 2014
dc.date.issued.fl_str_mv 2014-09-03
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
status_str publishedVersion
format doctoralThesis
dc.identifier.uri.fl_str_mv http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14587
url http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14587
dc.language.iso.fl_str_mv por
language por
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 Universidade Federal do CearÃ
dc.publisher.program.fl_str_mv Programa de PÃs-GraduaÃÃo em BioquÃmica
dc.publisher.initials.fl_str_mv UFC
dc.publisher.country.fl_str_mv BR
publisher.none.fl_str_mv Universidade Federal do CearÃ
dc.source.none.fl_str_mv reponame:Biblioteca Digital de Teses e Dissertações da UFC
instname:Universidade Federal do Ceará
instacron:UFC
reponame_str Biblioteca Digital de Teses e Dissertações da UFC
collection Biblioteca Digital de Teses e Dissertações da UFC
instname_str Universidade Federal do Ceará
instacron_str UFC
institution UFC
repository.name.fl_str_mv -
repository.mail.fl_str_mv mail@mail.com
_version_ 1643295207861518336

Registros relacionados