Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/341395
Type: Artigo
Title: Evaluation of the shelf-life extension of fresh-cut pineapple (smooth cayenne) by application of different edible coatings
Author: Pizato, Sandriane
Chevalier, Raquel Costa
Dos Santos, Marcela Felix
Da Costa, Tailine Saturnino
Pinedo, Rosalinda Arevalo
Cortez Vega, William Renzo
Abstract: The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings. The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 - control treatment (pineapple without coating); T2 - pectin; T3 - tara; T4 - xanthan. The cubes were stored in PET by 12 days at 4 +/- 1 degrees C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis. It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums. Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time
Subject: Abacaxi
Country: Reino Unido
Editor: Emerald
Rights: Fechado
Identifier DOI: 10.1108/BFJ-11-2018-0780
Address: https://www.emerald.com/insight/content/doi/10.1108/BFJ-11-2018-0780/full/html
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

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