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|Type:||Artigo de periódico|
|Title:||Fresh cut 'Tommy Atkins' mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate|
|Abstract:||This work aimed to evaluate quality parameters of 'Tommy Atkins' mango slices pre-treated with citric acid and cassava starch or sodium alginate edible coatings, with or without glycerol. Samples only treated with citric acid were also evaluated. Mango slices dipped in sanitising solution were used as control. Colour parameters, mechanical properties, weight loss and respiration rate were analysed during 15 days at 5 degrees C. Cassava starch coating, with or without glycerol, provided higher stress at failure and lightness values than control sample throughout storage (p <= 0.05). The citric acid promoted colour preservation, but increased significantly samples weight loss during storage. Sodium alginate coatings did not maintain quality characteristics, showing stress at failure and lightness values lower than control after 15 days. All coatings reduced respiration rate, but citric acid dipping and cassava starch coating without glycerol treatments were more effective, reaching values around 41% lower, when compared to control sample. Industrial relevance: Fresh-cut mangoes are appreciated world-wide for its exotic flavour and nutritional composition. However, their shelf life is limited by changes in colour, texture, appearance and microbial growth. The edible coatings act as gas and water vapour barrier, extending the storage time of fresh-cut fruit and vegetables. Thus, cassava starch and alginate are alternatives to preserve minimally processed mangoes, maintaining the quality parameters of fresh fruit. This work is useful for the minimal processing industry in order to increase shelf life of fresh-cut mangoes, which can be considered an alternative to fast food and other ready-to-eat products, attending the demand for healthy and convenient foodstuffs. (C) 2011 Elsevier Ltd. All rights reserved.|
|Editor:||Elsevier Sci Ltd|
|Citation:||Innovative Food Science & Emerging Technologies. Elsevier Sci Ltd, v. 12, n. 3, n. 381, n. 387, 2011.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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