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Type: Artigo de periódico
Title: Cassava Starch Coating And Citric Acid To Preserve Quality Parameters Of Fresh-cut Tommy Atkins" Mango."
Author: Chiumarelli, Marcela
Pereira, Leila M
Ferrari, Cristhiane C
Sarantópoulos, Claire I G L
Hubinger, Miriam D
Abstract: Combination of citric acid dipping (5 g/L) and cassava starch coating (10 g/L), with and without glycerol (10 g/L), was studied to verify the effectiveness of these treatments to inhibit enzymatic browning, to reduce respiration rate, and to preserve quality parameters of Tommy Atkins fresh-cut mangoes during storage at 5 degrees C. Color characteristics (L and C), mechanical properties (stress at failure), weight loss, beta-carotene content, sensory acceptance, and microbial growth of fruits were evaluated during 15 d. The respiration rate of fruit subjected to the treatments was also analyzed. Nontreated fresh-cut mango was used as a control sample. Cassava starch edible coatings and citric acid dipping promoted a decrease in respiration rate of mango slices, with values up to 41% lower than the control fruit. This treatment also promoted better preservation of texture and color characteristics of mangoes and delayed carotenoid formation and browning reactions during storage. Moreover, the treated fruit showed great sensory acceptance by consumers throughout the whole storage period. However, the use of glycerol in the coating formulation was not efficient in the maintenance of quality parameters of fresh-cut mangoes, promoting a higher weight loss of samples, impairing fruit texture characteristics, increasing carotenogenesis, and favoring microbial growth during storage.
Subject: Antioxidants
Citric Acid
Colony Count, Microbial
Food Handling
Food Preservation
Maillard Reaction
Quality Control
Shear Strength
Beta Carotene
Citation: Journal Of Food Science. v. 75, n. 5, p. E297-304, 2010-Jun.
Rights: fechado
Identifier DOI: 10.1111/j.1750-3841.2010.01636.x
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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