Coating development with modified starch and tomato powder for application in frozen dough

Galvão, Andrêssa Maria Medeiros Theóphilo; Araújo, Antonio Willian de Oliveira; Carneiro, Samuel Veloso; Zambelli, Rafael Audino; Bastos, Maria do Socorro Rocha

doi:10.1016/j.fpsl.2018.04.003

Cited by 15 publications

(4 citation statements)

References 43 publications

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“…Tomatoes are consumed as a processed product, nearby fresh consumption (Huang, Lub, Xud, & Chen, 2018). However, the frozen tomatoes do not give satisfactory results when used for daily consumption because of freezing (Galvão, Araújoa, Carneiroa, Zambellia, Bastos, 2018). Therefore, the characterization of industrial-type tomatoes frozen in cubic-shaped pieces is one of the aims of this study.…”

Section: Practical Applicationsmentioning

confidence: 99%

A comparative study on chemical composition of organic versus conventional fresh and frozen tomatoes

Ucurum¹,

Varış

Alpsoy

et al. 2019

J Food Process Preserv

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In this paper, comparative study on fresh and frozen tomatoes of organic and conventionally cultivated crops was performed. Fruits of tomato cv. Rio Grande© were used and stored at 18°C for 12 months. Quality parameters of ascorbic acid, lycopene, β‐carotene, glucose, fructose and proteins, pH, color, acidity, water‐soluble solids, and elements and azoxystrobine were measured. The results showed that amount of ascorbic acid and β‐carotene were similar in organic and conventional fresh tomatoes, but lycopene was found higher in conventional ones. Na and Mg were higher in conventional samples, but P, K, Ca, and Cu were higher in organic tomatoes. Organic samples were pesticide free, however, conventional fresh and 3 month stored tomatoes contained pesticides. Nitrite was not detected in any sample. These results show that organic products are healthier. Organic fresh tomatoes got the highest scores in sensory analyses. Practical applications Tomato is one of the most consumed fruits in the world. A comparative study was performed between organic and conventionally cultivated tomato fruits, in terms of some physicochemical and secondary metabolites for measure their quality properties and also investigated of effects on storage period both of the types of tomatoes. The results showed that serious reductions were observed after 12 month of storage at −18ºC in fruit quality criteria and antioxidant compounds, as well as nutritional parameters. Therefore, it can be recommended that conventional and organic tomatoes should not be stored longer than 9 months. Nutritive products with high yield and quality can be obtained through the optimization of controllable conditions. Further researches are needed about the effect of cultural practices such as irrigation and fertilization on the quality and nutritional value of fruit, both in organic and conventional growing systems.

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Section: Practical Applicationsmentioning

confidence: 99%

A comparative study on chemical composition of organic versus conventional fresh and frozen tomatoes

Ucurum¹,

Varış

Alpsoy

et al. 2019

J Food Process Preserv

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“…[ 34,84 ] In the same line, SC containing ascorbic acid have been used to reduce microbial growth and increase the specific volume of coated breads. [ 85,86 ]…”

Section: Types Of Starch‐based Coatings and Their Application In Foodsmentioning

confidence: 99%

Starch‐Based Coatings for Food Preservation: A Review

2022

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Starch‐based coatings (SC) are materials used to extend the shelf life and preserve the quality of foods during storage. Several approaches such as panning, fluidized bed, dipping, and spraying can be used to apply SC on foods. In general, SC are produced using gelatinized starch in water, in the presence of plasticizers, however, mixtures of starches with other macromolecules such as carbohydrates, proteins, and lipids also have been investigated aiming to manufacture SC with improved physicochemical properties. Recently, SC containing antioxidant and antimicrobial compounds have been used to reduce lipid oxidation, ripening, and microbial growth in foods. This review article focuses on the analysis of the state of the art available in the 10 last years and is related to the production and food application of SC. It is expected that this review can elucidate the recent trends of SC, encouraging future studies to expand the production and application of SC in the food sector.

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“…Apart from fruits and vegetables, starch-based edible coatings are also applied to nuts and bakery products. Due to the better flexibility of rice starch-based films than wheat and cornstarch-based films, rice starch was suggested as a suitable coating for walnuts [153,154]. Rice starch plasticized with 2% glycerol coated a uniform layer and served as a barrier that decreases oxygen, moisture, and heat on walnuts.…”

Section: Active Packagingmentioning

confidence: 99%

“…Further, the starch-based coating reduces storage space by removing the husk and shell of walnuts, resulting in fewer space requirements. Furthermore, chitosan and red palm oil incorporation provided a smoother layer because of compactness and homogeneity in the matrix [153]. Modified corn starch (by ascorbic acid) and tomato powder have the potential to extend the shelf life of bread made from frozen dough [154].…”

Section: Active Packagingmentioning

confidence: 99%

Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach

Punia

Purewal

Trif

et al. 2021

Foods

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The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, starch-based types and their blends with biopolymers are considered an innovative and smart material alternative for petrol-based polymers because of their abundance, low cost, biodegradability, high biocompatibility, and better-quality film-forming and improved mechanical characteristics. Furthermore, starch is a valuable, sustainable food packaging material. The rising and growing importance of designing starch-based films from various sources for sustainable food packaging purposes is ongoing research. Research on “starch food packaging” is still at the beginning, based on the few studies published in the last decade in Web of Science. Additionally, the functionality of starch-based biodegradable substances is technically a challenge. It can be improved by starch modification, blending starch with other biopolymers or additives, and using novel preparation techniques. Starch-based films have been applied to packaging various foods, such as fruits and vegetables, bakery goods, and meat, indicating good prospects for commercial utilization. The current review will give a critical snapshot of starch-based films’ properties and potential applicability in the sustainable smart (active and intelligent) new packaging concepts and discuss new challenges and opportunities for starch bio composites.

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Coating development with modified starch and tomato powder for application in frozen dough

Cited by 15 publications

References 43 publications

A comparative study on chemical composition of organic versus conventional fresh and frozen tomatoes

A comparative study on chemical composition of organic versus conventional fresh and frozen tomatoes

Starch‐Based Coatings for Food Preservation: A Review

Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach

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