Application of starch manioc coating and calcium lactate in fresh-cut of papaya
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| 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/19508 |
Resumo: | Papaya after minimal processing may present some physicochemical and biochemical changes in response to processing. However, some post-harvest techniques, such as the use of edible toppings and the use of calcium lactate, can be used in order to minimize these changes and prolong the shelf life of the product. This study aimed to verify the efficiency of the application of calcium lactate (6%) and cassava starch-based edible coating (3%) in maintaining the firmness and quality of fresh-cut papaya. Every 4 days, samples were taken for analysis of mass loss, color, pH, total titratable acidity, total soluble solids, ascorbic acid content and firmness (N). It was found that from the 8th day, the vitamin C contents of freshly processed papaya were lower in samples treated with calcium or coated when compared to the control. The use of cassava starch coating was not effective in maintaining the physicochemical characteristics analyzed. It was also found that the minimally processed papaya treated with calcium lactate showed significant maintenance (p <0.05%) of color, acidity and pH when compared to control or coated fruits. |
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Application of starch manioc coating and calcium lactate in fresh-cut of papayaAplicación de cobertura de almidón de mandioca y lactato de calcio en papaya recién cortadaUso de revestimento de fécula de mandioca e lactato de cálcio em mamão minimamente processadoCarica papaya L.Pós-colheitaRevestimento comestível.Carica papaya L.PostcosechaRecubrimiento comestible.Carica papaya L.Post-harvestEdible coating.Papaya after minimal processing may present some physicochemical and biochemical changes in response to processing. However, some post-harvest techniques, such as the use of edible toppings and the use of calcium lactate, can be used in order to minimize these changes and prolong the shelf life of the product. This study aimed to verify the efficiency of the application of calcium lactate (6%) and cassava starch-based edible coating (3%) in maintaining the firmness and quality of fresh-cut papaya. Every 4 days, samples were taken for analysis of mass loss, color, pH, total titratable acidity, total soluble solids, ascorbic acid content and firmness (N). It was found that from the 8th day, the vitamin C contents of freshly processed papaya were lower in samples treated with calcium or coated when compared to the control. The use of cassava starch coating was not effective in maintaining the physicochemical characteristics analyzed. It was also found that the minimally processed papaya treated with calcium lactate showed significant maintenance (p <0.05%) of color, acidity and pH when compared to control or coated fruits.La papaya después de un procesamiento mínimo puede presentar algunos cambios fisicoquímicos y bioquímicos en respuesta al procesamiento. Sin embargo, se pueden utilizar algunas técnicas de poscosecha, como el uso de revestimientos comestibles y el uso de lactato de calcio, para minimizar estos cambios y prolongar la vida útil del producto. Este estudio tuvo como objetivo verificar la eficiencia de la aplicación de lactato de calcio (6%) y cobertura comestible a base de almidón de yuca (3%) para mantener la firmeza y calidad de la papaya recién cortada. Cada 4 días se tomaron muestras para análisis de pérdida de masa, color, pH, acidez total titulable, sólidos solubles totales, contenido de ácido ascórbico y firmeza (N). Se encontró que a partir del octavo día en adelante, el contenido de vitamina C de la papaya recién procesada fue menor en las muestras tratadas con calcio o recubiertas en comparación con el control. El uso de cobertura de almidón de yuca no resultó eficaz para mantener las características físico-químicas analizadas. También se encontró que la papaya mínimamente procesada tratada con lactato de calcio mostró un mantenimiento significativo (p <0.05%) del color, la acidez y el pH en comparación con las frutas de control o recubiertas.O mamão após o processamento mínimo pode apresentar algumas alterações físico-químicas e bioquímicas em resposta ao processamento. No entanto, algumas técnicas de pós-colheita, tais como, o uso de revestimentos comestíveis e utilização de lactato de cálcio podem ser empregados de forma a minimizar essas alterações e prolongar a vida de útil do produto. O presente trabalho teve como objetivo verificar a eficiência da aplicação de lactato de cálcio (6%) e revestimento comestível a base de fécula de mandioca (3%), na manutenção da firmeza e na qualidade de mamão formosa minimamente processado. A cada 4 dias foram retiradas amostras para análise de perda de massa, cor, pH, acidez total titulável, sólidos solúveis totais, teores de ácido ascórbico e firmeza (N). Verificou-se que a partir do 8 dia os teores de vitamina C do mamão minimamente processado foram menores nas amostras tratadas com cálcio ou revestidas quando comparadas com o controle. O uso de revestimento de fécula de mandioca não foi eficaz na manutenção das características físico-químicas analisadas. Verificou-se também que mamão minimamente processado tratado com lactato de cálcio apresentaram significativamente (p<0,05%) manutenção da coloração, acidez e pH quando comparado com frutos controle ou revestidos.Research, Society and Development2021-09-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1950810.33448/rsd-v10i11.19508Research, Society and Development; Vol. 10 No. 11; e373101119508Research, Society and Development; Vol. 10 Núm. 11; e373101119508Research, Society and Development; v. 10 n. 11; e3731011195082525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/19508/17631Copyright (c) 2021 Marcelo Augusto Gutierrez Carnelossi; Paula Tais Maia Santos; Patrícia Beltrão Lessa Constant; Glenda Barros Matos; Marcílio Nunes Moreira; Raíssa Ingrid Santana Araujo Costa; Alysson Caetano Soares; Lucas de Souza Santos; Aline Andrade Reis; Patrícia Nogueira Matos; Paulo Roberto Gagliardihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCarnelossi, Marcelo Augusto Gutierrez Santos, Paula Tais MaiaConstant, Patrícia Beltrão LessaMatos, Glenda BarrosMoreira, Marcílio NunesCosta, Raíssa Ingrid Santana AraujoSoares, Alysson CaetanoSantos, Lucas de SouzaReis, Aline AndradeMatos, Patrícia NogueiraGagliardi, Paulo Roberto2021-10-23T19:01:11Zoai:ojs.pkp.sfu.ca:article/19508Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:23.076525Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Application of starch manioc coating and calcium lactate in fresh-cut of papaya Aplicación de cobertura de almidón de mandioca y lactato de calcio en papaya recién cortada Uso de revestimento de fécula de mandioca e lactato de cálcio em mamão minimamente processado |
| title |
Application of starch manioc coating and calcium lactate in fresh-cut of papaya |
| spellingShingle |
Application of starch manioc coating and calcium lactate in fresh-cut of papaya Carnelossi, Marcelo Augusto Gutierrez Carica papaya L. Pós-colheita Revestimento comestível. Carica papaya L. Postcosecha Recubrimiento comestible. Carica papaya L. Post-harvest Edible coating. |
| title_short |
Application of starch manioc coating and calcium lactate in fresh-cut of papaya |
| title_full |
Application of starch manioc coating and calcium lactate in fresh-cut of papaya |
| title_fullStr |
Application of starch manioc coating and calcium lactate in fresh-cut of papaya |
| title_full_unstemmed |
Application of starch manioc coating and calcium lactate in fresh-cut of papaya |
| title_sort |
Application of starch manioc coating and calcium lactate in fresh-cut of papaya |
| author |
Carnelossi, Marcelo Augusto Gutierrez |
| author_facet |
Carnelossi, Marcelo Augusto Gutierrez Santos, Paula Tais Maia Constant, Patrícia Beltrão Lessa Matos, Glenda Barros Moreira, Marcílio Nunes Costa, Raíssa Ingrid Santana Araujo Soares, Alysson Caetano Santos, Lucas de Souza Reis, Aline Andrade Matos, Patrícia Nogueira Gagliardi, Paulo Roberto |
| author_role |
author |
| author2 |
Santos, Paula Tais Maia Constant, Patrícia Beltrão Lessa Matos, Glenda Barros Moreira, Marcílio Nunes Costa, Raíssa Ingrid Santana Araujo Soares, Alysson Caetano Santos, Lucas de Souza Reis, Aline Andrade Matos, Patrícia Nogueira Gagliardi, Paulo Roberto |
| author2_role |
author author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Carnelossi, Marcelo Augusto Gutierrez Santos, Paula Tais Maia Constant, Patrícia Beltrão Lessa Matos, Glenda Barros Moreira, Marcílio Nunes Costa, Raíssa Ingrid Santana Araujo Soares, Alysson Caetano Santos, Lucas de Souza Reis, Aline Andrade Matos, Patrícia Nogueira Gagliardi, Paulo Roberto |
| dc.subject.por.fl_str_mv |
Carica papaya L. Pós-colheita Revestimento comestível. Carica papaya L. Postcosecha Recubrimiento comestible. Carica papaya L. Post-harvest Edible coating. |
| topic |
Carica papaya L. Pós-colheita Revestimento comestível. Carica papaya L. Postcosecha Recubrimiento comestible. Carica papaya L. Post-harvest Edible coating. |
| description |
Papaya after minimal processing may present some physicochemical and biochemical changes in response to processing. However, some post-harvest techniques, such as the use of edible toppings and the use of calcium lactate, can be used in order to minimize these changes and prolong the shelf life of the product. This study aimed to verify the efficiency of the application of calcium lactate (6%) and cassava starch-based edible coating (3%) in maintaining the firmness and quality of fresh-cut papaya. Every 4 days, samples were taken for analysis of mass loss, color, pH, total titratable acidity, total soluble solids, ascorbic acid content and firmness (N). It was found that from the 8th day, the vitamin C contents of freshly processed papaya were lower in samples treated with calcium or coated when compared to the control. The use of cassava starch coating was not effective in maintaining the physicochemical characteristics analyzed. It was also found that the minimally processed papaya treated with calcium lactate showed significant maintenance (p <0.05%) of color, acidity and pH when compared to control or coated fruits. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-09-04 |
| 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/19508 10.33448/rsd-v10i11.19508 |
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https://rsdjournal.org/index.php/rsd/article/view/19508 |
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10.33448/rsd-v10i11.19508 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
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https://rsdjournal.org/index.php/rsd/article/view/19508/17631 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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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 |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 11; e373101119508 Research, Society and Development; Vol. 10 Núm. 11; e373101119508 Research, Society and Development; v. 10 n. 11; e373101119508 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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1797052788435320832 |