Fresh cut 'Tommy Atkins' mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate

dc.creatorChiumarelli, M
dc.creatorFerrari, CC
dc.creatorSarantopoulos, CIGL
dc.creatorHubinger, MD
dc.date2011
dc.dateJUL
dc.date2014-07-30T17:37:10Z
dc.date2015-11-26T16:47:53Z
dc.date2014-07-30T17:37:10Z
dc.date2015-11-26T16:47:53Z
dc.date.accessioned2018-03-28T23:34:11Z
dc.date.available2018-03-28T23:34:11Z
dc.identifierInnovative Food Science & Emerging Technologies. Elsevier Sci Ltd, v. 12, n. 3, n. 381, n. 387, 2011.
dc.identifier1466-8564
dc.identifierWOS:000293723900024
dc.identifier10.1016/j.ifset.2011.02.006
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/67195
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/67195
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1274963
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThis 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.
dc.description12
dc.description3
dc.description381
dc.description387
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFAPESP [06/03263-9, 08/55343-1, 09/51420-4]
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationInnovative Food Science & Emerging Technologies
dc.relationInnov. Food Sci. Emerg. Technol.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectCassava starch
dc.subjectMinimally processed
dc.subjectMango
dc.subjectCitric acid
dc.subjectSodium alginate
dc.subjectRespiration rate
dc.subjectEdible coating
dc.subjectEdible Coatings
dc.subjectShelf-life
dc.subjectMechanical-properties
dc.subjectAntibrowning Agents
dc.subjectFuji Apples
dc.subjectAntioxidant Properties
dc.subjectQuality
dc.subjectFruit
dc.subjectAtmosphere
dc.subjectMelon
dc.titleFresh cut 'Tommy Atkins' mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate
dc.typeArtículos de revistas


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