Cassava Starch Coating and Citric Acid to Preserve Quality Parameters of Fresh‐Cut “Tommy Atkins” Mango

Abstract

Combination of citric acid dipping (5 g/L) and cassava starch coating (10 g/L), with and without glycerol (10 g/L), was studied to verify the effectiveness of these treatments to inhibit enzymatic browning, to reduce respiration rate, and to preserve quality parameters of "Tommy Atkins" fresh-cut mangoes during storage at 5 degrees C. Color characteristics (L and C), mechanical properties (stress at failure), weight loss, beta-carotene content, sensory acceptance, and microbial growth of fruits were evaluated during 15 d. The respiration rate of fruit subjected to the treatments was also analyzed. Nontreated fresh-cut mango was used as a control sample. Cassava starch edible coatings and citric acid dipping promoted a decrease in respiration rate of mango slices, with values up to 41% lower than the control fruit. This treatment also promoted better preservation of texture and color characteristics of mangoes and delayed carotenoid formation and browning reactions during storage. Moreover, the treated fruit showed great sensory acceptance by consumers throughout the whole storage period. However, the use of glycerol in the coating formulation was not efficient in the maintenance of quality parameters of fresh-cut mangoes, promoting a higher weight loss of samples, impairing fruit texture characteristics, increasing carotenogenesis, and favoring microbial growth during storage.

Application of edible coating with starch and carvacrol in minimally processed pumpkin

“…Carvacrol treatment significantly reduced weight loss in the T2 group compared with the C1 group (3.73 %) and in the T1 group compared with the C1 group (3.78 %) on the last day of storage. Chiumarelli et al (2010) reported that fresh-cut mango with an edible coating of cassava starch presented a significant reduction of weight loss compared with the uncoated control group. According to Chiumarelli et al (2010), the use of hydrophilic coatings, such as starch, has limitations that are related to water vapor barrier properties.…”

“…Chiumarelli et al (2010) reported that fresh-cut mango with an edible coating of cassava starch presented a significant reduction of weight loss compared with the uncoated control group. According to Chiumarelli et al (2010), the use of hydrophilic coatings, such as starch, has limitations that are related to water vapor barrier properties. The presence of carvacrol in the edible coating, because of its hydrophilic characteristics (Burt 2004), may help lessen water loss from vegetables.…”

“…The edible coating of native cassava starch was prepared according to Chiumarelli et al (2010). Briefly, the starch that is marketed regionally was weighed, diluted in distilled water to a concentration of 3:97 (w/v), and homogenized at 70°C to complete gelatinization.…”

Safety profile of solid lipid nanoparticles loaded with rosmarinic acid for oral use: in vitro and animal approaches

“…Witepsol is a synthetic wax usually not only used in the pharmaceutical industry as excipient but also approved for human consumption; Carnauba wax (also named Brazilian wax) is naturally extracted from the leaves of a particular palm tree known as Copernicia cerifera, a plant native to the northeast of Brazil. [9][10][11][12] The encapsulation of such polyphenols has afforded, in vitro, protection against the digestive harsh conditions and has improved bioavailability. 8 Oral administration of SLN is the most attractive route due to its unquestionable commercial potential, but it continues to be a major challenge.…”

Effect of Growth Regulators, Carbohydrates and Antioxidant Compounds on Biomass, Flavonoid Accumulation and Enzyme Activity in Callus Cultures of Rumex vesicarius L.

“…It was suggested that appropriate antioxidants could change the cellular redox potentials which would inhibit the oxidation of phenols and delay browning (Pizzocaro et al, 1993). In the same regard, citric acid can delay browning reactions of fresh-cut mangoes during storage (Chiumarelli et al, 2010). Citric acid reduced tissue browning through lowering pH of tissue or chelating to the copper moiety of PPO (Verma and Joshi, 2000).…”