Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries

Abstract

Strawberry is a fruit appreciated throughout the world due to its attractive quality attributes and stands out due to its high phenolic compound content, which positively contribute to biological properties of nutritional interest. The objective of this study was to evaluate the effect of cassava starch coatings incorporated with propolis combinations on the phytochemical content and the maintenance and increase of the strawberry antioxidant activity. The treatments were 3% cassava starch (CS), 3% cassava starch + 33% ethanolic propolis extract (CS + P33%), 3% cassava starch + 66% ethanolic propolis extract (CS + P66%) and control (C). The fruits were stored at 4 °C ± 0.5 ºC and 90%RH for 16 days, making up a completely randomized design with 4 treatments and 5 time evaluations. Vitamin C, phenolic compound, anthocyanin, and antioxidant activity levels were evaluated through two methods. The coating with 66% of propolis promoted higher Vitamin C content than fruits submitted to the other treatments at 8 and 12 days of storage. For antioxidant activity, fruits treated with CS maintained a higher FRS percentage (free radical scavenging) at all time evaluations. Control fruits presented higher anthocyanin content at the last evaluation time when the highest antioxidant capacity, by the ABTS method (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)), was observed in fruits with CS and CS + P66% treatments. There was an increase tendency of the phenolic content during storage in all evaluated fruits. The propolis concentrations used, however, were not sufficient to increase or maintain the antioxidant capacity and phenolic contents of strawberries.Index terms: Phytochemicals; antioxidant; Fragaria ananassa. RESUMOO morango é um fruto muito apreciado em todo o mundo por apresentar atributos de qualidade atrativos para o consumidor e destacase por seu alto conteúdo de compostos fenólicos, contribuindo, positivamente, para propriedades biológicas de interesse nutricional. Objetivou-se, neste estudo, avaliar o efeito de combinações do revestimento de fécula de mandioca incorporado com própolis, sob o conteúdo de fitoquímicos e na manutenção e incremento da atividade antioxidante de morangos. Os tratamentos utilizados foram fécula de mandioca 3% (CS), fécula de mandioca 3% + extrato etanólico de própolis 33% (CS + P33%), fécula de mandioca 3% + extrato etanólico de própolis 66% (CS+P66%) e controle (C), sendo os frutos armazenados a 4 ºC ± 0,5 ºC e UR90% por 16 dias, perfazendo um delineamento inteiramente casualizado com 4 tratamentos e 5 tempos de avaliação. Avaliaram-se teores de vitamina C, compostos fenólicos totais, antocianinas e atividade antioxidante, por dois métodos. O revestimento com 66% de própolis promoveu maior conteúdo de Vitamina C que os frutos submetidos a outros tratamentos aos 8 e 12 dias. Para a atividade antioxidante, frutos tratados com CS mantiveram maior %SRL (sequestro de radicais livres) em todos os tempos de avaliação. Frutos controle apresentaram maior teor de antocianinas no ú...

Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage

“…Zahid et al (2013) [36] also reported an increase in the biosynthesis of antioxidants and total flavonoids following the application of 0.5% propolis extract. According to Thomas et al (2016) [37] and Anjum et al (2013) [38], the propolis has high biological activity, including antioxidant activity, due to its high phenolic and flavonoid content. In all treatments, significant statistical differences were observed and a decrease in DPPH inhibition was observed at the end of the storage.…”

Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry

“…The application of ECs reduced WL in both storage conditions, due to the presence of BW that improved water vapor barrier due to its hydrophobic character [28,34]. In addition, the presence of CS and WP increase the barrier against breathing gases (CO2, O 2 ), decreasing physiological processes of the fruit [13,16]. However, temperature exerts a negative effect on physiological processes increasing WL and conferring a lower stability in the product in less than 4 days.…”

“…The ECs are characterized by being a friendly technology with the environment, since they are obtained from natural biodegradable materials such as polysaccharides, proteins, resins and waxes [2,13]. On the other hand, they are vehicles of bioactive compounds that increase functional properties of foods this technology has been applied to [2].…”

“…On the other hand, they are vehicles of bioactive compounds that increase functional properties of foods this technology has been applied to [2]. When ECs are applied to food, they act as a thin layer forming a barrier to gases such as CO2 and O 2, and water vapor [12][13][14][15]. Polysaccharides and proteins generate EC with good permeability to breathing gases and improve food texture, facilitating its management [15,16]; however, due to its hydrophilic nature, it has high permeability to water vapor, allowing mass transfer with its environment [17].…”

Effect of Cassava Starch Coating on the Quality and Shelf Life of Prickly Pear in Refrigerated Storage

“…Cassava starch coating has been used in some fruit, mexerica-do-rio [17], tangerines ponkan [18] and strawberries [19]. And has been shown to be efficient in extending postharvest shelf life especially when associated with cooling.…”