Use of starch and casein edible coatings in guavas conservation

Detalhes bibliográficos
Autor(a) principal: Lopes, Allan Remor
Data de Publicação: 2020
Outros Autores: Dragunski, Douglas Cardoso, Francisco, Camila Botin
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/5666
Resumo: This study aimed to evaluate the effect of edible coatings based on starch and casein on the guavas physicochemical characteristics. The treatments were: Control (without edible coating); A (starch edible coating); AC (starch + casein edible coating); C (casein edible coating). The guavas were analyzed for weight loss, total titable acidity, total soluble solids, vitamin C and colorimetry. Starch edible coating (A) obtained lower  weight loss (10,65%). The treatments A and C conserved initial total soluble solids levels. All edible coatings were efficients in ATT conservation. Starch and casein edible coating (AC) obtained less yellowing of guavas. 
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spelling Use of starch and casein edible coatings in guavas conservationUso de recubrimientos de almidón y caseína comestibles en la preservación de guayabasUtilização de revestimentos comestíveis de amido e caseína na conservação de goiabasBiofilmPsidium guajava L.postharvest.BiofilmePsidium guajava L.Pós-colheita.BiopelículaPsidium guajava L.Post cosecha.This study aimed to evaluate the effect of edible coatings based on starch and casein on the guavas physicochemical characteristics. The treatments were: Control (without edible coating); A (starch edible coating); AC (starch + casein edible coating); C (casein edible coating). The guavas were analyzed for weight loss, total titable acidity, total soluble solids, vitamin C and colorimetry. Starch edible coating (A) obtained lower  weight loss (10,65%). The treatments A and C conserved initial total soluble solids levels. All edible coatings were efficients in ATT conservation. Starch and casein edible coating (AC) obtained less yellowing of guavas. Este estudio tuvo como objetivo evaluar el efecto de los recobrimentos comestibles baseados en almidón y caseína en las características fisicoquímicas de la guayaba. Los tratamientos fueron: control (sin recubrimiento comestible); A (revestimiento comestible de almidón); AC (recubrimiento comestible de almidón + caseína); C (revestimiento comestible de caseína). Las guayabas fueron analizadas para pérdida de peso, acidez total, solidos solubles totales, vitamina C y colorimetría. El recubrimento comestible de almidón (A) obtuvo uma pérdida de peso menor (10,65%). Los tratamientos A y C conservaron los niveles iniciales de sólidos solubles totales. Todos los recubrimientos comestibles fueron eficientes en la conservación de ATT. El recubrimiento comestible de almidón y caseína (AC) obtuvo menos amarilleamiento de las guayabas. Este trabalho teve o objetivo avaliar o efeito da aplicação de revestimentos comestíveis a base de amido e caseína sobre as características físico-químicas de goiabas. Os tratamentos utilizados foram: Testemunha (sem aplicação); A (revestimento de amido); AC (revestimento de amido + caseína); C (revestimento de caseína). As goiabas foram analisadas em relação à perda de massa, acidez total titulável, sólidos solúveis totais, vitamina C e colorimetria. O revestimento comestível de amido (A) obteve menor perda de massa (10,65%). As goiabas com revestimento de amido (A) e caseína (C) conservaram os teores iniciais de sólidos solúveis totais. Todos os revestimentos comestíveis foram eficientes na conservação de ATT. O tratamento AC obteve menor amarelecimento das goiabas.Research, Society and Development2020-07-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/566610.33448/rsd-v9i8.5666Research, Society and Development; Vol. 9 No. 8; e286985666Research, Society and Development; Vol. 9 Núm. 8; e286985666Research, Society and Development; v. 9 n. 8; e2869856662525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/5666/4817Copyright (c) 2020 Allan Remor Lopes, Douglas Cardoso Dragunski, Camila Botin Franciscoinfo:eu-repo/semantics/openAccessLopes, Allan RemorDragunski, Douglas CardosoFrancisco, Camila Botin2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5666Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:06.943447Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Use of starch and casein edible coatings in guavas conservation
Uso de recubrimientos de almidón y caseína comestibles en la preservación de guayabas
Utilização de revestimentos comestíveis de amido e caseína na conservação de goiabas
title Use of starch and casein edible coatings in guavas conservation
spellingShingle Use of starch and casein edible coatings in guavas conservation
Lopes, Allan Remor
Biofilm
Psidium guajava L.
postharvest.
Biofilme
Psidium guajava L.
Pós-colheita.
Biopelícula
Psidium guajava L.
Post cosecha.
title_short Use of starch and casein edible coatings in guavas conservation
title_full Use of starch and casein edible coatings in guavas conservation
title_fullStr Use of starch and casein edible coatings in guavas conservation
title_full_unstemmed Use of starch and casein edible coatings in guavas conservation
title_sort Use of starch and casein edible coatings in guavas conservation
author Lopes, Allan Remor
author_facet Lopes, Allan Remor
Dragunski, Douglas Cardoso
Francisco, Camila Botin
author_role author
author2 Dragunski, Douglas Cardoso
Francisco, Camila Botin
author2_role author
author
dc.contributor.author.fl_str_mv Lopes, Allan Remor
Dragunski, Douglas Cardoso
Francisco, Camila Botin
dc.subject.por.fl_str_mv Biofilm
Psidium guajava L.
postharvest.
Biofilme
Psidium guajava L.
Pós-colheita.
Biopelícula
Psidium guajava L.
Post cosecha.
topic Biofilm
Psidium guajava L.
postharvest.
Biofilme
Psidium guajava L.
Pós-colheita.
Biopelícula
Psidium guajava L.
Post cosecha.
description This study aimed to evaluate the effect of edible coatings based on starch and casein on the guavas physicochemical characteristics. The treatments were: Control (without edible coating); A (starch edible coating); AC (starch + casein edible coating); C (casein edible coating). The guavas were analyzed for weight loss, total titable acidity, total soluble solids, vitamin C and colorimetry. Starch edible coating (A) obtained lower  weight loss (10,65%). The treatments A and C conserved initial total soluble solids levels. All edible coatings were efficients in ATT conservation. Starch and casein edible coating (AC) obtained less yellowing of guavas. 
publishDate 2020
dc.date.none.fl_str_mv 2020-07-05
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5666
10.33448/rsd-v9i8.5666
url https://rsdjournal.org/index.php/rsd/article/view/5666
identifier_str_mv 10.33448/rsd-v9i8.5666
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5666/4817
dc.rights.driver.fl_str_mv Copyright (c) 2020 Allan Remor Lopes, Douglas Cardoso Dragunski, Camila Botin Francisco
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Allan Remor Lopes, Douglas Cardoso Dragunski, Camila Botin Francisco
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 8; e286985666
Research, Society and Development; Vol. 9 Núm. 8; e286985666
Research, Society and Development; v. 9 n. 8; e286985666
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052653112393728

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