Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit

Lins, Ana Carolina de Almeida; Cavalcanti, Diana Teresa de Barros; Azoubel, Patrı́cia Moreira; Mélo, Enayde de Almeida; Maciel, Maria Inês Sucupira

doi:10.1590/1678-457x.6348

Cited by 11 publications

(5 citation statements)

References 15 publications

(28 reference statements)

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“…The a∗ and b∗ value from HCB exhibited significant differences as a result of all treatments. Increasing the amount of fruit ingredients increased both the a∗ and b∗ value, because of the variables related to the quantities of components in the product ( Lins et al., 2014 ).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

Samakradhamrongthai

Jannu

Renaldi

2021

Heliyon

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This research aims to study the physicochemical and sensory evaluation of high energy cereal bars (HCB) and their consumer acceptability using logistic regression. The HCB was prepared and formulated under using a mixture design (d-optimal) experiment with three centerpoints, namely, cereals (60–66%) fruits (14–20%), and sweeteners (20–26%). The regression analysis indicated that the three main ingredients affected physicochemical properties (color value, hardness, and stickiness), chemical properties (a w , total carbohydrate, gross energy, reducing sugar, non-reducing sugar, and total carotenoid), and sensory properties. The optimum content of cereals, fruits, and sweeteners for HCB was found to be 60.45%, 19.55%, and 20%. This indicates that puffed rice, roasted nuts, cereal seed, mixed fruits, corn syrup, and honey can provide high consumer product acceptance and purchase intention for a cereal bar and can be used to develop a high-energy cereal bar product desirable for the consumer market.

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Section: Resultsmentioning

confidence: 99%

Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

Samakradhamrongthai

Jannu

Renaldi

2021

Heliyon

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“…Sodium alginate (SA), a polyanionic polysaccharide extracted from algae and fungi, has gained much attention because of its good film-forming properties and biodegradability. 18 SA-based edible coating can effectively maintain the overall quality of apple 19 and cantaloupe. 20 Zhang et al used the natural polysaccharides CS and SA as shell materials to prepare thyme essential oil microcapsules using a layer-by-layer assembly method, which successfully improved the antibacterial effect of the essential oil.…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of β‐cyclodextrin–oregano essential oil microcapsule and its effect on storage behavior of purple yam

Huang

Yin

et al. 2020

J Sci Food Agric

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BACKGROUND Natural plant essential oils have antimicrobial properties; however, essential oils are difficult to maintain in a system because of their volatile nature. First, we prepared microcapsules from β‐cyclodextrin and oregano essential oil and characterized their properties. Second, the effect of microcapsules on the preservation of freshly cut purple yam was studied using an edible coating technique. Purple yams immersed in distilled water were used as control, and their characteristics were compared with yams coated with citric acid, citric acid + sodium alginate, and citric acid + sodium alginate + β‐cyclodextrin–oregano essential oil microcapsules (CA–SA–MC) and stored at 4 °C for 5 days. RESULTS Microcapsules of oregano essential oil and β‐cyclodextrin solution were successfully prepared via the inclusion method, with an optimal encapsulation efficiency of 55.14%. Scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis showed strong bonds between β‐cyclodextrin and oregano essential oil. All edible coatings, particularly CA–SA–MC, significantly (P ≤ 0.05) maintained firmness, total soluble solids, ascorbic acid content, and anthocyanin content compared with control treatment. This treatment also prevented browning and extended the shelf life of purple yam. CONCLUSION Oregano essential oil can be successfully encapsulated into cyclodextrin microcapsules. It has a great impact on the shelf life extension of purple yam and could be successfully applied to other fresh produce. © 2020 Society of Chemical Industry

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“…Sodium alginate is a natural polyanionic polysaccharide extracted from algae and fungi, which dissolves in water and is insoluble in organic solvents. It has good film formability and is non-toxic and biodegradable [22]. Furthermore, it can form a good atmosphere around the surfaces of fruits and vegetables, reduce the volatilization of moisture from fruits and vegetables, and restrain their respiratory rates [23].…”

Section: Introductionmentioning

confidence: 99%

Effect of Chitosan- and Alginate-Based Coatings Enriched with Cinnamon Essential Oil Microcapsules to Improve the Postharvest Quality of Mangoes

et al. 2019

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During this study, fresh mangoes were packed into multilayer coatings made from chitosan containing cinnamon essential oil microcapsules and alginate solutions that were alternately deposited on the mango surfaces by electrostatic interaction. We then compared the physical and chemical indexes to examine the changes in the mangoes during 14 d of storage. The results showed that the microcapsules prepared in the experiment were of uniform size, with the sustained release of essential oil exceeding 168 h. Compared with uncoated mangoes, the mangoes coated with the coatings could effectively inhibit the decrease of the titratable acid, soluble solids, and vitamin C contents; slow down the increase of the weight loss and pH; delay the appearance of mango respiration peaks; and preserve the firmness at storage conditions of 25 °C and 50% RH. Our findings revealed that mangoes without treatment showed losses in their edible and commercial value after 14 days in storage, and the mangoes coated with five layers still retained food and commercial value. Cross-sectional scanning electron microscopy images of the coatings showed that they had distinct layers and were of good uniformity and tight binding, and they also had good adhesion to the mango surface. These findings provide important insights into the use of coatings for the packaging of fruits during storage, which is essential for promoting the application of coatings for packaging preservation without big cost and expensive equipment.

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Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit

Cited by 11 publications

References 15 publications

Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

Preparation and characterization of β‐cyclodextrin–oregano essential oil microcapsule and its effect on storage behavior of purple yam

Effect of Chitosan- and Alginate-Based Coatings Enriched with Cinnamon Essential Oil Microcapsules to Improve the Postharvest Quality of Mangoes

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