This work aimed at evaluating the rheological behavior and the application of coatings of lyophilized fish myofibrillar proteins (LMP), cornstarch (CS), and gum arabic (GA) in fruit during storage. The rheological behavior of the LMP, CS, and GA solutions was carried out at the concentrations of 1 g of proteins, 3 g of corn starch, and 1 g of gum arabic, respectively. The solutions were applied to the guavas with peel and the parameters of color, weight loss, pH, total acidity (TA), total soluble solids (SST), SST/TA ratio, and firmness were evaluated. They were then stored at a temperature of 24 ± 0.21°C and relative humidity of 64 ± 1.15% RH in polyethylene trays. The CS filmogenic solution showed higher viscosity, followed by LMP and GA. Herschel–Bulkley model showed the best fit for all solutions, with dilating behavior for LMP, GA, and pseudoplastic for CS. The LMP and CS delayed the fruit's ripening when compared to the control and GA, checked by the color. The loss of mass and firmness with LMP and CS showed a lower percentage in the storage. LMP and CS will contribute positively to the slowdown mature of guavas.
Practical applications
We believe our findings may be of interest to readers, as they bring a new and exciting approach in the use of renewable raw materials at a low economic cost, and also exploring the potential of waste from the Fishing Industry, as well as natural plant products (starch and gum), considered biodegradable and biocompatible. Moreover, this study can be applied for a lot of fruit and vegetables, in order to reduce postharvest losses and complement the economic benefits, in a process considered environmentally friendly.
