Edible coatings from native and modified starches retain carotenoids in pumpkin during drying

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorLago-Vanzela, E. S.
dc.creatordo Nascimento, P.
dc.creatorFontes, E. A F
dc.creatorMauro, M. A.
dc.creatorKimura, M.
dc.date2014-05-27T11:28:34Z
dc.date2016-10-25T18:44:58Z
dc.date2014-05-27T11:28:34Z
dc.date2016-10-25T18:44:58Z
dc.date2013-03-01
dc.date.accessioned2017-04-06T02:15:11Z
dc.date.available2017-04-06T02:15:11Z
dc.identifierLWT - Food Science and Technology, v. 50, n. 2, p. 420-425, 2013.
dc.identifier0023-6438
dc.identifierhttp://hdl.handle.net/11449/74679
dc.identifierhttp://acervodigital.unesp.br/handle/11449/74679
dc.identifier10.1016/j.lwt.2012.09.003
dc.identifierWOS:000311193600009
dc.identifier2-s2.0-84867886940
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2012.09.003
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/895440
dc.descriptionThe goal of this study was to evaluate the effect of edible coating pre-treatments on the retention of provitamin A during pumpkin drying. The coatings used were based on native and modified maize and cassava starch. To evaluate the effects of these coatings, slices of 'Dry Rajada' pumpkin were dried at 70 °C both with and without starch coatings applied at 30 and 80-90 °C. Carotenoid content was determined through HPLC using a C 30 column. Significant losses (12-15%) of trans-α-carotene and trans-β-carotene were observed when slices were dried without the coating. Significant improvement of carotenoid content was observed for dehydrated slices that were previously coated with a native maize starch solution at 90 °C, as well as with a modified maize starch solution at 30 °C and also with a modified cassava starch solution at 90 °C. The application of these starch solutions probably produced a more uniform film that adhered to the slices, minimizing carotenoid degradation during pumpkin drying and, as a consequence, resulting in a product that can be considered a good source of provitamin A. © 2012 Elsevier Ltd.
dc.languageeng
dc.relationLWT: Food Science and Technology
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCarotenoid
dc.subjectDrying
dc.subjectEdible coating
dc.subjectPumpkin
dc.subjectRetention
dc.subjectStarch
dc.subjectCassava starch
dc.subjectMaize starch
dc.subjectModified starches
dc.subjectPre-treatments
dc.subjectProvitamin A
dc.subjectStarch coatings
dc.subjectStarch solutions
dc.subjectUniform films
dc.subjectFood additives
dc.subjectPigments
dc.subjectPlants (botany)
dc.subjectCoatings
dc.subjectManihot esculenta
dc.subjectZea mays
dc.titleEdible coatings from native and modified starches retain carotenoids in pumpkin during drying
dc.typeOtro


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