Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers

Abstract

Polysaccharide-based coatings are an alternative to synthetic coatings for fruit conservation. On this study, we aim to evaluate the physical and chemical characteristics of breadfruit starch for coating using glycerol, sorbitol, and mannitol as plasticizers. We applied coatings composed of 7% starch and 2% plasticizers to cherry tomatoes, and evaluated the storage during 12 days at a temperature of 18 °C. The breadfruit starch had an amylose content of 27.17%, granular size of 0.85-0.87, a gelatinization temperature of 75.10 °C, characteristics of standard starch type B and low syneresis. Coatings composed of glycerol and sorbitol showed a reduction in mass loss and delayed ripening. Glycerol and sorbitol are recommended for preparing coatings based on breadfruit starch for post-harvest storage of tomatoes.

Effect of acid catalyst on pyroconversion of breadfruit ( Artocarpus altilis ) starch: Physicochemical and structural properties

“…The total dietary fiber (TDF) content in breadfruit starch (3.0 ± 0.01%) was three times higher than reported by Awokoya et al (2018). The chemical composition of breadfruit starch can vary according to the region, climate, soil, stage of development/maturation, and the analytical methods used for the determination (Bezerra et al, 2019; Jones et al, 2011).…”

“…The moisture, ash, lipid, and crude protein contents were lower than reported for A. altilis starch. Moisture contents in the range of 10.9%-18.5% have been reported by Nwokocha and Williams (2011) and Bezerra et al (2019). The differences found between studies are mainly due to the drying conditions used.…”

“…Breadfruit has attracted substantial research interest since it exhibits characteristics suitable for various diets and applications when compared to other crops such as corn, sweet potato, yams, and wheat (Bezerra et al, 2019; Nwokocha & Williams, 2011). The high starch content (53%–76% on a dry basis) in breadfruit makes it an excellent source of starch (Nwokocha & Williams, 2011; Pereira et al, 2010), with an amylose and amylopectin content ranging from 18.2–27.7% to 72.3–81.8%, respectively (Akanbi et al, 2009; Loos et al, 1981; Rincón & Padilla, 2004).…”

“…breadfruit starch can vary according to the region, climate, soil, stage of development/maturation, and the analytical methods used for the determination(Bezerra et al, 2019;Jones et al, 2011).…”

Influence of glucomannan edible coating in guava quality during storage

“…When the temperature was reached, sorbitol (0.5%) was added. After, the coating-forming solution was heated to 90 °C and then cooled (25 ° C) to the fruits immersion (Bezerra, Santos, Farias, & Cavalcanti, 2019)…”