Evaluation of apples coated with biodegradable polymers added extract from the cask stem bark
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/6237 |
Resumo: | The production of fruits and vegetables generates losses during the production and storage process, reaching a loss of 20% to 40% in their production, this situation can be favored by numerous factors, such as the absence or deficiency of methods conservation. The aim of this study was to evaluate the influence of cashew stem extracts on edible coatings. Four treatments were evaluated, being these: T0: Fruit without coating (control); T1: Fruit coated with coating without extract; T2: Coating added with 3% extract; T3: Film added with 6% extract. The treatments were evaluated at room temperature (30 ° C) and under refrigeration (7 ° C). All treatments were submitted to the analysis of Firmness (N) and Loss of mass (%) in the period of 0, 3, 6, 9, 12 and 15 days. The coating with the addition of 3% of the cashew nut obtained the best results in reducing the loss of mass of the fruits during their storage period. Being able to observe at the end of the experiment the efficiency of the casing coating of the cashew stem, which makes its application a possible suggestion in the food industry for the conservation of fruits submitted or not under refrigeration. |
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Evaluation of apples coated with biodegradable polymers added extract from the cask stem barkEvaluación de manzanas recubiertas con polímeros biodegradables, extracto agregado de la corteza del tallo de anacardoAvaliação de maçãs revestidas com polímeros biodegradáveis adicionado extrato da casca do caule do cajueiroNuevas tecnologíasDuracionPerder peso.New technologiesShelf LifeLose weight.Novas tecnologiasVida de prateleiraPerca de massa.The production of fruits and vegetables generates losses during the production and storage process, reaching a loss of 20% to 40% in their production, this situation can be favored by numerous factors, such as the absence or deficiency of methods conservation. The aim of this study was to evaluate the influence of cashew stem extracts on edible coatings. Four treatments were evaluated, being these: T0: Fruit without coating (control); T1: Fruit coated with coating without extract; T2: Coating added with 3% extract; T3: Film added with 6% extract. The treatments were evaluated at room temperature (30 ° C) and under refrigeration (7 ° C). All treatments were submitted to the analysis of Firmness (N) and Loss of mass (%) in the period of 0, 3, 6, 9, 12 and 15 days. The coating with the addition of 3% of the cashew nut obtained the best results in reducing the loss of mass of the fruits during their storage period. Being able to observe at the end of the experiment the efficiency of the casing coating of the cashew stem, which makes its application a possible suggestion in the food industry for the conservation of fruits submitted or not under refrigeration.La producción de frutas y hortalizas genera pérdidas durante el proceso de producción y almacenamiento, llegando a una pérdida del 20% al 40% en su producción, situación que puede verse favorecida por numerosos factores, como la ausencia o deficiencia de métodos. conservación. El objetivo de este estudio fue evaluar la influencia de los extractos de tallo de anacardo en recubrimientos comestibles. Se evaluaron cuatro tratamientos, siendo estos: T0: Fruto sin recubrimiento (testigo); T1: Fruto recubierto con recubrimiento sin extracto; T2: Recubrimiento agregado con extracto al 3%; T3: Película añadida con extracto al 6%. Los tratamientos se evaluaron a temperatura ambiente (30 ° C) y en refrigeración (7 ° C). Todos los tratamientos fueron sometidos al análisis de Firmeza (N) y Pérdida de masa (%) en el período de 0, 3, 6, 9, 12 y 15 días. El recubrimiento con la adición del 3% del anacardo obtuvo los mejores resultados en la reducción de la pérdida de masa de los frutos durante su período de almacenamiento. Pudiéndose observar al final del experimento la eficiencia del revestimiento de la tripa del tallo de anacardo, lo que hace de su aplicación una posible sugerencia en la industria alimentaria para la conservación de frutos sometidos o no refrigerados.A produção de frutas e hortaliças geram perdas durante o processo de produção e armazenamento, podendo atingir um prejuízo de 20% a 40% em sua produção, essa situação pode ser favorecida por inúmeros fatores, como por exemplo, ausência ou deficiência de métodos de conservação. O objetivo do presente trabalho foi avaliar a influência dos extratos do caule do cajueiro em revestimentos comestíveis. Foram avaliados 4 tratamentos, sendo esses: T0:Fruto sem revestimento (controle); T1: Fruto revestido com revestimento sem extrato; T2: Revestimento adicionado de extrato a 3%; T3: Filme adicionado com 6% de extrato. Os tratamentos foram avaliados a temperatura ambiente (30°C) e sobre refrigeração (7°C). Sendo todos os tratamentos submetidos às analise de Firmeza (N) e Perca de massa (%) no período de 0, 3, 6, 9, 12 e 15 dias. O revestimento com adição de 3% da casca de cajueiro obteve os melhores resultados na redução de perca de massa dos frutos durante seu período de estocagem. Podendo observar ao termino de experimento a eficiência do revestimento da casca do caule do cajueiro o que torna a sua aplicação uma possível sugestão na indústria alimentícia para a conservação de frutos submetidos ou não sob refrigeração.Research, Society and Development2020-09-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/623710.33448/rsd-v9i10.6237Research, Society and Development; Vol. 9 No. 10; e379106237Research, Society and Development; Vol. 9 Núm. 10; e379106237Research, Society and Development; v. 9 n. 10; e3791062372525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/6237/7332Copyright (c) 2020 tiago nóbrega albuquerquehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAlbuquerque, Tiago da Nóbrega Marques, Ingrid Ramalho Deodato, José Nildo Vieira Medeiro, Weverton Pereira De Araújo, Morgana Aragão Rodrigues, Maria do Socorro Araújo Medeiros, Maria Lucimar da Silva Silva, Osvaldo Soares daAraújo, Alfredina dos Santos 2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/6237Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:27.572128Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Evaluation of apples coated with biodegradable polymers added extract from the cask stem bark Evaluación de manzanas recubiertas con polímeros biodegradables, extracto agregado de la corteza del tallo de anacardo Avaliação de maçãs revestidas com polímeros biodegradáveis adicionado extrato da casca do caule do cajueiro |
| title |
Evaluation of apples coated with biodegradable polymers added extract from the cask stem bark |
| spellingShingle |
Evaluation of apples coated with biodegradable polymers added extract from the cask stem bark Albuquerque, Tiago da Nóbrega Nuevas tecnologías Duracion Perder peso. New technologies Shelf Life Lose weight. Novas tecnologias Vida de prateleira Perca de massa. |
| title_short |
Evaluation of apples coated with biodegradable polymers added extract from the cask stem bark |
| title_full |
Evaluation of apples coated with biodegradable polymers added extract from the cask stem bark |
| title_fullStr |
Evaluation of apples coated with biodegradable polymers added extract from the cask stem bark |
| title_full_unstemmed |
Evaluation of apples coated with biodegradable polymers added extract from the cask stem bark |
| title_sort |
Evaluation of apples coated with biodegradable polymers added extract from the cask stem bark |
| author |
Albuquerque, Tiago da Nóbrega |
| author_facet |
Albuquerque, Tiago da Nóbrega Marques, Ingrid Ramalho Deodato, José Nildo Vieira Medeiro, Weverton Pereira De Araújo, Morgana Aragão Rodrigues, Maria do Socorro Araújo Medeiros, Maria Lucimar da Silva Silva, Osvaldo Soares da Araújo, Alfredina dos Santos |
| author_role |
author |
| author2 |
Marques, Ingrid Ramalho Deodato, José Nildo Vieira Medeiro, Weverton Pereira De Araújo, Morgana Aragão Rodrigues, Maria do Socorro Araújo Medeiros, Maria Lucimar da Silva Silva, Osvaldo Soares da Araújo, Alfredina dos Santos |
| author2_role |
author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Albuquerque, Tiago da Nóbrega Marques, Ingrid Ramalho Deodato, José Nildo Vieira Medeiro, Weverton Pereira De Araújo, Morgana Aragão Rodrigues, Maria do Socorro Araújo Medeiros, Maria Lucimar da Silva Silva, Osvaldo Soares da Araújo, Alfredina dos Santos |
| dc.subject.por.fl_str_mv |
Nuevas tecnologías Duracion Perder peso. New technologies Shelf Life Lose weight. Novas tecnologias Vida de prateleira Perca de massa. |
| topic |
Nuevas tecnologías Duracion Perder peso. New technologies Shelf Life Lose weight. Novas tecnologias Vida de prateleira Perca de massa. |
| description |
The production of fruits and vegetables generates losses during the production and storage process, reaching a loss of 20% to 40% in their production, this situation can be favored by numerous factors, such as the absence or deficiency of methods conservation. The aim of this study was to evaluate the influence of cashew stem extracts on edible coatings. Four treatments were evaluated, being these: T0: Fruit without coating (control); T1: Fruit coated with coating without extract; T2: Coating added with 3% extract; T3: Film added with 6% extract. The treatments were evaluated at room temperature (30 ° C) and under refrigeration (7 ° C). All treatments were submitted to the analysis of Firmness (N) and Loss of mass (%) in the period of 0, 3, 6, 9, 12 and 15 days. The coating with the addition of 3% of the cashew nut obtained the best results in reducing the loss of mass of the fruits during their storage period. Being able to observe at the end of the experiment the efficiency of the casing coating of the cashew stem, which makes its application a possible suggestion in the food industry for the conservation of fruits submitted or not under refrigeration. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-09-17 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/6237 10.33448/rsd-v9i10.6237 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/6237 |
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10.33448/rsd-v9i10.6237 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/6237/7332 |
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Copyright (c) 2020 tiago nóbrega albuquerque https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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Copyright (c) 2020 tiago nóbrega albuquerque https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 10; e379106237 Research, Society and Development; Vol. 9 Núm. 10; e379106237 Research, Society and Development; v. 9 n. 10; e379106237 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052830491607040 |