Storage of minimally processed 'Cantaloupe' melons with edible coatings

Detalhes bibliográficos
Autor(a) principal: Alves, Ana Marina Assis
Data de Publicação: 2020
Outros Autores: Santos, Adriana Ferreira dos, Morais, Evênia Fátima Fernandes de, Pessoa, Rodrigo Interaminense, Silva, Rosenildo dos Santos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/2796
Resumo: The present work aimed to evaluate the quality of minimally processed 'Cantaloupe' melons submitted to edible coatings, based on chitosan and yam starch during refrigerated storage. The melons were submitted to six treatments: Treatment 1 (without coating), Treatment 2 (Calcium Chloride 1%, without coating), Treatment 3 (Chitosan 1% + Glycerol 2%), Treatment 4 (Calcium Chloride 1% + Chitosan 1% + Glycerol 2%), Treatment 5 (Yam starch 2% + Glycerol 2%) and Treatment 6 (Calcium Chloride 1% + Yam starch 2% + Glycerol 2%). The treated melons were stored at 3 ± 2ºC and 75 ± 4% RH and the physicochemical and bioactive compounds evaluations were carried out over 12 days (0, 2, 4, 6, 8, 10, and 12 days). The high loss of mass in melons from the control treatments (T1) and calcium chloride 1% + chitosan 1% (T4) limited the shelf life of the fruits. Melons treated with 2% yam starch (T5) and 1% calcium chloride + 2% yam starch (T6) associated with refrigeration preserved the quality and integrity of the fruits until the 8th day of storage, with higher levels of bioactive compounds such as carotenoids, extractable polyphenols, and ascorbic acid.
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spelling Storage of minimally processed 'Cantaloupe' melons with edible coatingsMelón minimamente procesado presentado bajo revestimientos comestiblesMelão ‘Cantaloupe’ minimamente processado submetido a recobrimentos comestíveisBioactive compoundsCucumis melo L.Food processing.Compostos bioativosCucumis melo L.Processamento.Compuestos bioactivosCucumis melo L.Procesamiento.The present work aimed to evaluate the quality of minimally processed 'Cantaloupe' melons submitted to edible coatings, based on chitosan and yam starch during refrigerated storage. The melons were submitted to six treatments: Treatment 1 (without coating), Treatment 2 (Calcium Chloride 1%, without coating), Treatment 3 (Chitosan 1% + Glycerol 2%), Treatment 4 (Calcium Chloride 1% + Chitosan 1% + Glycerol 2%), Treatment 5 (Yam starch 2% + Glycerol 2%) and Treatment 6 (Calcium Chloride 1% + Yam starch 2% + Glycerol 2%). The treated melons were stored at 3 ± 2ºC and 75 ± 4% RH and the physicochemical and bioactive compounds evaluations were carried out over 12 days (0, 2, 4, 6, 8, 10, and 12 days). The high loss of mass in melons from the control treatments (T1) and calcium chloride 1% + chitosan 1% (T4) limited the shelf life of the fruits. Melons treated with 2% yam starch (T5) and 1% calcium chloride + 2% yam starch (T6) associated with refrigeration preserved the quality and integrity of the fruits until the 8th day of storage, with higher levels of bioactive compounds such as carotenoids, extractable polyphenols, and ascorbic acid.El presente trabajo tuvo como objetivo evaluar la calidad de los melones 'Cantaloupe' mínimamente procesados sometidos a recubrimientos comestibles, a base de quitosano y almidón de ñame durante el almacenamiento refrigerado. Los melones se sometieron a un procesamiento mínimo donde se aplicaron seis tratamientos: tratamiento 1 (sin recubrimiento), tratamiento 2 (cloruro de calcio al 1%, sin recubrimiento), tratamiento 3 (quitosano al 1% + glicerol al 2%), tratamiento 4 (cloruro de 1% de calcio + 1% de quitosano + 2% de glicerol), tratamiento 5 (2% de almidón de ñame + 2% de glicerol) y 6 tratamientos (1% de cloruro de calcio + 2% de almidón de ñame + 2% de glicerol). Los productos mínimamente procesados (PMP) enviados a los tratamientos se almacenaron a 3 ° C ± 2 y 75 ± 4% HR y las evaluaciones físico-químicas y de compuestos bioactivos se llevaron a cabo en un período de 12 días (0, 2, 4, 6, 8.10 y 12 días). La alta pérdida de masa ocurrida en los melones mínimamente procesados sometidos al tratamiento de control (T1) y el cloruro de calcio al 1% + quitosano al 1% (T4) fueron un factor limitante para mantener la vida útil de las frutas. Los melones mínimamente procesados sometidos a los tratamientos de 2% de almidón de ñame (T5) y 1% de cloruro de calcio + 2% de almidón de ñame (T6) asociados con la refrigeración preservaron la calidad e integridad de las frutas hasta el octavo día de almacenamiento, presentando niveles más altos de compuestos bioactivos como carotenoides, polifenoles extraíbles y ácido ascórbico.O presente trabalho teve como objetivo avaliar a qualidade de melões ‘Cantaloupe’ minimamente processados submetidos a recobrimentos comestíveis, a base de quitosana e fécula de inhame durante o armazenamento refrigerado. Os melões foram submetidos ao processamento mínimo onde foram aplicados seis tratamentos: Tratamento 1 (sem recobrimento), Tratamento 2 (Cloreto de Cálcio 1%, sem recobrimento), Tratamento 3 (Quitosana 1% + Glicerol 2%), Tratamento 4 (Cloreto de Cálcio 1% + Quitosana 1% + Glicerol 2%), Tratamento 5 (Fécula de inhame 2% + Glicerol 2%) e Tratamento 6 (Cloreto de Cálcio 1% + Fécula de inhame 2% + Glicerol 2%). Os Produtos Minimamente Processados (PMP) submetidos aos tratamentos foram armazenados a 3º C ± 2 e 75 ± 4% U.R e as avaliações físico-químicas e dos compostos bioativos foram realizadas em um período de 12 dias (0, 2, 4, 6, 8,10 e 12 dias). A elevada perda de massa ocorrida em melões minimamente processados submetidos ao tratamento controle (T1) e cloreto de cálcio 1% + quitosana 1% (T4) foram um fator limitante na manutenção da vida útil dos frutos. Os melões minimamente processados submetidos aos tratamentos de fécula de inhame 2% (T5) e cloreto de cálcio 1% + fécula de inhame 2% (T6) associados à refrigeração conservaram a qualidade e a integridade dos frutos até o 8º dia de armazenamento, apresentando teores mais elevados de compostos bioativos tais como, carotenoides, polifenóis extraíveis e ácido ascórbico.Research, Society and Development2020-05-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/279610.33448/rsd-v9i7.2796Research, Society and Development; Vol. 9 No. 7; e394972796Research, Society and Development; Vol. 9 Núm. 7; e394972796Research, Society and Development; v. 9 n. 7; e3949727962525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/2796/3544Copyright (c) 2020 ANA MARINA ASSIS ALVESinfo:eu-repo/semantics/openAccessAlves, Ana Marina AssisSantos, Adriana Ferreira dosMorais, Evênia Fátima Fernandes dePessoa, Rodrigo InteraminenseSilva, Rosenildo dos Santos2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/2796Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:14.665581Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Storage of minimally processed 'Cantaloupe' melons with edible coatings
Melón minimamente procesado presentado bajo revestimientos comestibles
Melão ‘Cantaloupe’ minimamente processado submetido a recobrimentos comestíveis
title Storage of minimally processed 'Cantaloupe' melons with edible coatings
spellingShingle Storage of minimally processed 'Cantaloupe' melons with edible coatings
Alves, Ana Marina Assis
Bioactive compounds
Cucumis melo L.
Food processing.
Compostos bioativos
Cucumis melo L.
Processamento.
Compuestos bioactivos
Cucumis melo L.
Procesamiento.
title_short Storage of minimally processed 'Cantaloupe' melons with edible coatings
title_full Storage of minimally processed 'Cantaloupe' melons with edible coatings
title_fullStr Storage of minimally processed 'Cantaloupe' melons with edible coatings
title_full_unstemmed Storage of minimally processed 'Cantaloupe' melons with edible coatings
title_sort Storage of minimally processed 'Cantaloupe' melons with edible coatings
author Alves, Ana Marina Assis
author_facet Alves, Ana Marina Assis
Santos, Adriana Ferreira dos
Morais, Evênia Fátima Fernandes de
Pessoa, Rodrigo Interaminense
Silva, Rosenildo dos Santos
author_role author
author2 Santos, Adriana Ferreira dos
Morais, Evênia Fátima Fernandes de
Pessoa, Rodrigo Interaminense
Silva, Rosenildo dos Santos
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Alves, Ana Marina Assis
Santos, Adriana Ferreira dos
Morais, Evênia Fátima Fernandes de
Pessoa, Rodrigo Interaminense
Silva, Rosenildo dos Santos
dc.subject.por.fl_str_mv Bioactive compounds
Cucumis melo L.
Food processing.
Compostos bioativos
Cucumis melo L.
Processamento.
Compuestos bioactivos
Cucumis melo L.
Procesamiento.
topic Bioactive compounds
Cucumis melo L.
Food processing.
Compostos bioativos
Cucumis melo L.
Processamento.
Compuestos bioactivos
Cucumis melo L.
Procesamiento.
description The present work aimed to evaluate the quality of minimally processed 'Cantaloupe' melons submitted to edible coatings, based on chitosan and yam starch during refrigerated storage. The melons were submitted to six treatments: Treatment 1 (without coating), Treatment 2 (Calcium Chloride 1%, without coating), Treatment 3 (Chitosan 1% + Glycerol 2%), Treatment 4 (Calcium Chloride 1% + Chitosan 1% + Glycerol 2%), Treatment 5 (Yam starch 2% + Glycerol 2%) and Treatment 6 (Calcium Chloride 1% + Yam starch 2% + Glycerol 2%). The treated melons were stored at 3 ± 2ºC and 75 ± 4% RH and the physicochemical and bioactive compounds evaluations were carried out over 12 days (0, 2, 4, 6, 8, 10, and 12 days). The high loss of mass in melons from the control treatments (T1) and calcium chloride 1% + chitosan 1% (T4) limited the shelf life of the fruits. Melons treated with 2% yam starch (T5) and 1% calcium chloride + 2% yam starch (T6) associated with refrigeration preserved the quality and integrity of the fruits until the 8th day of storage, with higher levels of bioactive compounds such as carotenoids, extractable polyphenols, and ascorbic acid.
publishDate 2020
dc.date.none.fl_str_mv 2020-05-19
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/2796
10.33448/rsd-v9i7.2796
url https://rsdjournal.org/index.php/rsd/article/view/2796
identifier_str_mv 10.33448/rsd-v9i7.2796
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/2796/3544
dc.rights.driver.fl_str_mv Copyright (c) 2020 ANA MARINA ASSIS ALVES
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 ANA MARINA ASSIS ALVES
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. 7; e394972796
Research, Society and Development; Vol. 9 Núm. 7; e394972796
Research, Society and Development; v. 9 n. 7; e394972796
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
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