Effect of an edible crosslinked coating and two types of packaging on antioxidant capacity of castilla blackberries

Sánchez, Leidy Carolina Ayala; Real, Claudia Patricia Valenzuela; Pérez, Yanneth Bohórquez

doi:10.1590/fst.2014.0047

Cited by 11 publications

(5 citation statements)

References 31 publications

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“…Andes berries (Rubus glaucus Benth) cultivated in the department of Risaralda, Colombia were used at maturity stages 4 and 5 as established in NTC 4106. 17 Aloe vera leaves were washed with TEGO 51 (Merck, Germany), distilled water to remove dirt, and allowed to stand to eliminate the exudate; the mucilage was then separated from the epidermis and washed with copious amounts of potable water.…”

Section: Plant Materialsmentioning

confidence: 99%

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Preservation of the Polyphenolic Content and Antioxidant Properties of Rubus Glaucus Benth

Castro

Vélez

Álvarez

et al. 2019

Curr Res Nutr Food Sci

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The Andes berry (Rubus glaucus Benth) has an ongoing production in Colombia and is considered a competitive market product with the potential for exportation and broad applications in agroindustry because of its high content of antioxidants, nutrients, and proteins, which are keys to a balanced diet. In this study, the effect of an Aloe vera gel coating on the preservation of the nutraceutical properties of the Andes berry was evaluated by measuring the antioxidant capacity and the total phenolic content of the fruit using the DPPH (2, 2-diphenyl-1-picrylhydrazyl) and Folin-Ciocalteu methods, respectively. The antioxidant activities in fruits without and with coating were 95.14 ± 3.28 mmol AAE 100 g-1 sample and 135.94 ± 1.09 mmol AAE 100 g-1 sample, respectively, after ten day of storage. The total phenolic content of the fruits with and without coating did not present significant differences, i.e., the phenol concentrations remained constant over time. Implementation of the gel coating is recommended as a low-cost and highly available option for the preservation of the Andes berry and its nutraceutical properties.

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Section: Plant Materialsmentioning

confidence: 99%

“…Ayala Sánchez et al, (2014) 16 studied coatings based on sodium alginate and ions of calcium, in combination with vacuum packaging, watching the increase in shelf life conservation of up to 7 days for the fruits of Rubus glaucus Benth.…”

Section: Introductionmentioning

confidence: 99%

Preservation of the Polyphenolic Content and Antioxidant Properties of Rubus Glaucus Benth

Castro

Vélez

Álvarez

et al. 2019

Curr Res Nutr Food Sci

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“…The increase in pH and decrease in acidity are characteristic of the use of organic acids by fruit to obtain energy, causing maturation, in which there is an increase in respiration rate, synthesis of hormones and cell wall degradation (Soares Júnior et al, 2008). At the end of the storage period, control fruits had the lowest pH values in relation to the other treatments, as discussed by Sánchez et al (2014) for Castilla mulberry fruits with edible coating and Rathore et al (2009) in mango fruits coated with packaging and fungicide, ethylene absorbent and agent for preventing ripening.…”

Section: Resultsmentioning

confidence: 62%

Application of biofilms in the post-harvest conservation of pequi (Caryocar brasiliense Camb.)

Plácido¹,

Silva²,

Cagnin³

et al. 2015

Afr. J. Biotechnol.

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Pequi (Caryocar Brasiliense Camb.), fruit characteristic of the Brazilian cerrado, has sensory and nutritional characteristics, pleasant flavor and aroma and considerable presence of lipids and fiber, essential for human consumption. The aim of this study was to assess the post-harvest conservation of this fruit by using different sources of biofilms as a means to ensure the maintenance of fruit physical and chemical characteristics in order to increase its shelf life. Fruits were submitted to four treatments: control (no coating) (T1); 0.5% w/w carnauba wax (T2); 1% w/w cassava starch (T3) and 1.5% w/w xanthan gum (T4) stored during 15 days at BOD at 22 ± 0.1°C and submitted every three days to analyses of titratable acidity, soluble solid, pH, turgor pressure, vitamin C, weight loss and physical structure by scanning electron microscopy. The pH levels and turgor pressure showed expected values for control and coated pequi fruits. The vitamin C, titratable acidity, soluble solids contents and weight loss showed that coatings did not achieve satisfactory results. However, fruits coated with cassava starch showed the best conservation results during the experimental period.

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“…In general, WL in fruits is due to physiological processes that occur during storage, which accelerate with storage temperature, stimulating greater respiration and transpiration of the fruit [10,11,21]; additionally, with storage time, the fragile skin of Andean blackberry loses its mechanical resistance causing WL by native liquids of the fruit leaching [10,11,32,33]. 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].…”

Section: Resultsmentioning

confidence: 99%

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

Yépez

Cortés

Hernández

et al. 2019

DYNA

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Edible coatings (EC) have shown advantages in fruit preservation. The influence of an EC based on a polysaccharide-protein-lipid structure (Cassava starch: CS, whey protein: WP, and beeswax: BW), glycerol (G), stearic acid (SA) and chitosan (CH), on texture and weight loos of blackberry stored at 4 and 25 °C was evaluated. A composite central design was used considering the independent variables: CS (3.0-3.5%), WP (0.5-1.5%), BW (0.0-0.5%). The experimental optimization defined the formulation: CS (3.50%), WP (1.16%), BW (0.47%); and CH (0.5-1.0%) was added again evaluating the fruit during storage until visual infection was observed. Results indicated that the best concentration of CH (0.75%) did not present visual infection until day 10 of storage at 4 °C and reduce weight loss with respect to other treatments

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Effect of an edible crosslinked coating and two types of packaging on antioxidant capacity of castilla blackberries

Cited by 11 publications

References 31 publications

Preservation of the Polyphenolic Content and Antioxidant Properties of Rubus Glaucus Benth

Preservation of the Polyphenolic Content and Antioxidant Properties of Rubus Glaucus Benth

Application of biofilms in the post-harvest conservation of pequi (Caryocar brasiliense Camb.)

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

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