Revestimentos com cera de carnaúba incorporados de antimicrobianos em caju (Anacardium occidentale L) e goiaba (Psidium guajava)

• Autor(a) principal: Pinheiro, Neuma Maria de Souza
• Data de Publicação: 2012
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/461
• topic: Caju; Goiaba; Cera de carnaúba; Amido de mandioca; Revestimento antimicrobiano; Ultraestrutura de pericarpo; Análise sensorial; Cashew; Guava; Carnauba wax; Tapioca starch; Antimicrobial coating; Ultrastructure of pericarp; Sensory Analysis; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

Edible coatings are an alternative to packaging and have lower environmental costs and they are used on fruit in order to improve or replace some of the features present in the natural layers of the epidermis, thus extending the useful life through the reduction of mass loss and other quality parameters. The objective of this study was to evaluate the application of edible antimicrobial coating on cashew (Anacardium occidentale L) and guava (Psidium guajava), and the base of carnauba wax incorporated with triclosan, and sorbic acid was coated on CCP76 cashew and guava 'Paluma'. The fruits were washed, sanitized, covered and stored at 10 °C and 24 °C and were subjected to physical, physico-chemical and microbiological tests every four days. The coated fruit and control were assessed for levels of ascorbic acid (AA), soluble solids (SS), pH, titratable acidity (TA), weight loss, texture and color. An analysis of lycopene (guavas) was also carried out. The experiments were conducted in a split plot in a completely randomized design with treatments (control, control with wax, wax containing triclosan, sorbic acid wax) in the plots and storage periods in the subplots. It was observed in this study that the application of wax coatings slowed down metabolic processes in both fruits, compared to the uncoated fruit, and there was no variation of pH, SS during storage, but the texture deteriorated during the storage time, as did the AA content, especially at 24 °C. The microbial counts were lower in coated fruits subjected to refrigeration. It can be concluded that because they are a good alternative for protecting and improving the life of these products, edible coatings based on carnauba wax embedded with antimicrobials such as triclosan and sorbic acid may open perspectives for the continuous production of coatings on an industrial scale.