Evaluation of the conservation of pineapple “honey gold” minimally processed through the application of edible coatings based on aloe vera-cassava starch

Buelvas-Caro, Saúl David; Corrales, Liliana Polo; Ramos, Elvis Judith Hernandez

doi:10.22463/0122820x.1840

Cited by 2 publications

(2 citation statements)

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“…However, it has been demonstrated that the use of edible coatings such as those applied by ( 16) and ( 24) can maintain the texture of fruits for a longer storage time in comparison with non-coated ones. In previous studies, we demonstrated the effects of edible coatings on water loss control while maintaining the texture of minimally processed pineapple (17).…”

Section: Texture Profile Analysismentioning

confidence: 95%

“…In addition, this material has been demonstrated to be adequate for preserving the physicochemical properties of texture, the microbiological load, and colorimetric parameters of pineapple (16). For instance, a previous study reported the effectiveness of aloe vera combined with cassava starch to preserve the physicochemical properties and concentration of vitamin C in IV-range pineapple (17).…”

Section: Introductionmentioning

confidence: 99%

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Análisis de perfil de textura, parámetros colorimétricos y microbiológicos en piña mínimamente procesada con recubrimientos comestibles

Buelvas-Caro

Corrales²,

Hernández-Ramos³

2022

Ing.

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Contexto: La conservación de frutas mínimamente procesadas es un tema muy importante en la industria alimentaria debido al incremento en el consumo de este tipo de alimentos. Esta investigación estudia los efectos que provocan los recubrimientos comestibles a base de aloe vera y almidón de yuca en piña mínimamente procesada. Método: Se evaluaron propiedades como textura y color, y se realizó análisis microbiano después de 12 días de almacenamiento a 4 °C. Se probaron cuatro tratamientos (T1, T2, T3 y T4): piña Oro Miel con soluciones de recubrimiento con diferentes concentraciones de aloe vera/almidón (T1:75/25, T2:50/50, T3:25/75) y un tratamiento control (T4) que consistió en la fruta sin recubrimiento. Los recubrimientos se realizaron sumergiendo la fruta previamente procesada durante 1 min. Resultados: Los resultados indicaron que el tratamiento T2 obtuvo la mejor textura y T4 mostró una mayor luminosidad. Los parámetros microbiológicos se mantuvieron dentro de los establecidos por la Norma Técnica Colombiana (NTC 4519) para fruta mínimamente procesada durante los 12 días de conservación. Conclusión: El recubrimiento comestible puede mantener la textura e inhibir el crecimiento de microorganismos en la piña Oro Miel. Sin embargo, la luminosidad de la fruta puede verse afectada por el uso de estos recubrimientos comestibles.

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Section: Texture Profile Analysismentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Análisis de perfil de textura, parámetros colorimétricos y microbiológicos en piña mínimamente procesada con recubrimientos comestibles

Buelvas-Caro

Corrales²,

Hernández-Ramos³

2022

Ing.

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Performance evaluation of cassava peels starch-based edible coating incorporated with chitosan on the shelf-life of fresh-cut pineapples (Ananas comosus)

Maharsih

Pusfitasari

Putri

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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Postharvest treatment is one of the important factors that affected the shelf-life of fresh-cut pineapples (Ananas comosus). Pineapples have a short shelf life, that is 2-3 days after harvest without cold storage. Recently, the application of edible coatings is widely used to extend the shelf-life of pineapples. The edible coating can be produced from alginate, starch, chitosan, or aloe vera as the main composition. In this study, it is purposed to prolonged the storability of pineapples using starch-based edible coating combined with chitosan. Starch is obtained from cassava peels because they contain 44-59% of starch. On the other hand, chitosan acts as a stabilizer and antimicrobial agent. Furthermore, glycerol is added as a plasticizer in order to increase the elasticity of the edible film. The edible coating was prepared using various compositions of starch and glycerol (in % w/v), then 1% w/v of chitosan dissolved in ascorbic acid was added to the solution. The fresh-cut pineapples were dip-coated into the mixture. Subsequently, they were stored in the refrigerator at 12°C. Physicochemical properties of cassava peels starch-based edible coating were examined by functional groups analysis, solubility analysis, and pH measurement. The results showed that chitosan-modified edible coating with 5 % w/v of starch-0.6 ml/gr of glycerol can prolong the shelf-life of pineapples to 14 days. It had 58.46% solubility and 18% of increasing pH within 14 days. In addition, this variable obtained the highest score of overall acceptance in organoleptic evaluation, which was 5.47 out of 7.

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Evaluation of the conservation of pineapple “honey gold” minimally processed through the application of edible coatings based on aloe vera-cassava starch

Cited by 2 publications

References 13 publications

Análisis de perfil de textura, parámetros colorimétricos y microbiológicos en piña mínimamente procesada con recubrimientos comestibles

Análisis de perfil de textura, parámetros colorimétricos y microbiológicos en piña mínimamente procesada con recubrimientos comestibles

Performance evaluation of cassava peels starch-based edible coating incorporated with chitosan on the shelf-life of fresh-cut pineapples (Ananas comosus)

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