Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava pieces

Detalhes bibliográficos
Autor(a) principal: Todisco,Katieli Martins
Data de Publicação: 2022
Outros Autores: Pérez-Monterroza,Ezequiel José, Janzantti,Natália Soares, Mauro,Maria Aparecida
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000700752
Resumo: ABSTRACT: Edible coatings based on polysaccharides have been applied on pieces of fruits and vegetables before drying because of their potential to improve physical and nutritional characteristics of dehydrated plant foods. In the present study, physical and thermal properties of pectin-based films, with and without the incorporation of by-products obtained from the processing of red guava, were determined. These properties allow one to predict the likely behaviour of these films when used as edible coatings on guava pieces, during and after their dehydration. Thus the structural and morphological characteristics and the physical, thermal and sorption properties of the films and of the fruit pulp were determined, using scanning electronic microscopy (SEM), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and the static gravimetric method to determine the water-sorption curves. The addition of by-products provided crystallinity to the pectin film, attributed to their cellulose content, and hardly altered the water retention capacity of the pectin films. However, the pectin contributed to presenting a slightly higher sorption moisture at equilibrium, as compared to the guava pulp. The glass transition temperatures reported at extremely low moisture contents, both in the pulp and in the films with added by-products, indicated that at intermediate moisture contents, the fruit/film ensemble was in the rubbery state at room temperatures, providing softness to the dehydrated product. The images showed good integration of the edible films with the surface of the guava pieces.
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spelling Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava piecesPsidium guajava L.differential scanning calorimetry (DSC)X-ray diffraction (XRD)scanning electronic microscopy (SEM)sorption isotherms.ABSTRACT: Edible coatings based on polysaccharides have been applied on pieces of fruits and vegetables before drying because of their potential to improve physical and nutritional characteristics of dehydrated plant foods. In the present study, physical and thermal properties of pectin-based films, with and without the incorporation of by-products obtained from the processing of red guava, were determined. These properties allow one to predict the likely behaviour of these films when used as edible coatings on guava pieces, during and after their dehydration. Thus the structural and morphological characteristics and the physical, thermal and sorption properties of the films and of the fruit pulp were determined, using scanning electronic microscopy (SEM), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and the static gravimetric method to determine the water-sorption curves. The addition of by-products provided crystallinity to the pectin film, attributed to their cellulose content, and hardly altered the water retention capacity of the pectin films. However, the pectin contributed to presenting a slightly higher sorption moisture at equilibrium, as compared to the guava pulp. The glass transition temperatures reported at extremely low moisture contents, both in the pulp and in the films with added by-products, indicated that at intermediate moisture contents, the fruit/film ensemble was in the rubbery state at room temperatures, providing softness to the dehydrated product. The images showed good integration of the edible films with the surface of the guava pieces.Universidade Federal de Santa Maria2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000700752Ciência Rural v.52 n.7 2022reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20210449info:eu-repo/semantics/openAccessTodisco,Katieli MartinsPérez-Monterroza,Ezequiel JoséJanzantti,Natália SoaresMauro,Maria Aparecidaeng2021-12-15T00:00:00ZRevista
dc.title.none.fl_str_mv Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava pieces
title Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava pieces
spellingShingle Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava pieces
Todisco,Katieli Martins
Psidium guajava L.
differential scanning calorimetry (DSC)
X-ray diffraction (XRD)
scanning electronic microscopy (SEM)
sorption isotherms.
title_short Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava pieces
title_full Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava pieces
title_fullStr Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava pieces
title_full_unstemmed Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava pieces
title_sort Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava pieces
author Todisco,Katieli Martins
author_facet Todisco,Katieli Martins
Pérez-Monterroza,Ezequiel José
Janzantti,Natália Soares
Mauro,Maria Aparecida
author_role author
author2 Pérez-Monterroza,Ezequiel José
Janzantti,Natália Soares
Mauro,Maria Aparecida
author2_role author
author
author
dc.contributor.author.fl_str_mv Todisco,Katieli Martins
Pérez-Monterroza,Ezequiel José
Janzantti,Natália Soares
Mauro,Maria Aparecida
dc.subject.por.fl_str_mv Psidium guajava L.
differential scanning calorimetry (DSC)
X-ray diffraction (XRD)
scanning electronic microscopy (SEM)
sorption isotherms.
topic Psidium guajava L.
differential scanning calorimetry (DSC)
X-ray diffraction (XRD)
scanning electronic microscopy (SEM)
sorption isotherms.
description ABSTRACT: Edible coatings based on polysaccharides have been applied on pieces of fruits and vegetables before drying because of their potential to improve physical and nutritional characteristics of dehydrated plant foods. In the present study, physical and thermal properties of pectin-based films, with and without the incorporation of by-products obtained from the processing of red guava, were determined. These properties allow one to predict the likely behaviour of these films when used as edible coatings on guava pieces, during and after their dehydration. Thus the structural and morphological characteristics and the physical, thermal and sorption properties of the films and of the fruit pulp were determined, using scanning electronic microscopy (SEM), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and the static gravimetric method to determine the water-sorption curves. The addition of by-products provided crystallinity to the pectin film, attributed to their cellulose content, and hardly altered the water retention capacity of the pectin films. However, the pectin contributed to presenting a slightly higher sorption moisture at equilibrium, as compared to the guava pulp. The glass transition temperatures reported at extremely low moisture contents, both in the pulp and in the films with added by-products, indicated that at intermediate moisture contents, the fruit/film ensemble was in the rubbery state at room temperatures, providing softness to the dehydrated product. The images showed good integration of the edible films with the surface of the guava pieces.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000700752
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000700752
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20210449
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.52 n.7 2022
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
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repository.mail.fl_str_mv
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