Extrato da Pimenta ‘Biquinho’ como revestimento comestível na conservação de goiabas

Dantas, Emanuelly Rodrigues; Silva, Everton Vieira da; Paiva, Yaroslávia Ferreira; Calado, Joeliton Alves; Lima, Rafael Rocha de

doi:10.18378/rvads.v12i4.4931

Cited by 4 publications

(2 citation statements)

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“…Pepper has great nutritional value, attributed to proteins, lipids and vitamins. Dantas et al (2017) verified a total of 1.9% of proteins in samples of iniquitous black pepper, this was superior to that of this work. Studies performed by Valverde (2011) indicate values of 0.63% for lipids in chilli pepper in natura, a result that is lower than that verified in this research.…”

Section: Resultssupporting

confidence: 46%

Prediction of Mathematical Models of the Drying Kinetics and Physicochemical Quality of the Chili Pepper

Silva¹,

Matos²,

Silva³

et al. 2018

JAS

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The present work had as objective to determine the kinetics of drying of the chili pepper, to adjust different mathematical models to the experimental values as a function of the water content and to characterize the same in it’s in natura form and after the drying in the temperatures of 60, 70 and 80 °C. The samples were weighted periodically until reaching the equilibrium. The mathematical models of Wang and Singh, Henderson and Pabis, Newton, Page and Thompson were adjusted to the experimental data. The best adjustment was determined in relation to the highest values of the coefficient of determination (R2) and Mean Square Deviation (MSD). The obtained results showed that the drying of the pepper is influenced by the temperature of the drying air. It is concluded that the model of Henderson and Pabis was the one that best fit to the experimental data. The increase of the drying temperature promoted a reduction in the time required for the peppers to reach the moisture of the hygroscopic balance. The parameters of acidity, lipids and proteins remained close at the different drying temperatures used, however higher when compared to the samples in natura. It can be noticed that ashes and vitamin C have suffered considerable decrease as the temperature increased, as a result of the chemical transformations that occurred in the peppers due to heat exposure and loss of moisture.

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Section: Resultssupporting

confidence: 46%

Prediction of Mathematical Models of the Drying Kinetics and Physicochemical Quality of the Chili Pepper

Silva¹,

Matos²,

Silva³

et al. 2018

JAS

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“…Considering the pepper varieties of the Capsicum genus, the biquinho-type pepper (Capsicum Chinense), due to its characteristics, such as lack of pungency and fruit shape, is considered a sweet pepper, they are preferred for seasoning, fresh consumption, among others, being ideal for salad composition (DANTAS et al, 2017). During the production chain of this pepper it is essential to know all the stages, mainly the management of water and soil, applied organic substrates, which influence the growth of this cultivar and directly affect its production.…”

Section: Introductionmentioning

confidence: 99%

Description of the growth curve of the biquinho-type pepper plant under water stress

Mangueira

Silva

Martins

2022

CeN

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The consumption of pepper is quite common in Brazil, being used not only in food, but also in the pharmaceutical and hygienic segment, providing health benefits for having antibiotic effects, anti-inflammatory action and several vitamins. The objective of this work was to characterize the growth curve of the biquinho-type pepper plant, using the nonlinear regression models logistic, Gompertz and von Bertalanffy, to the plant's height data subjected to irrigation of 20% of its water requirement. The experiment was conducted in a greenhouse, belonging to the Agricultural Engineering Academic Unit (UAEAg) of the Federal University of Campina Grande - UFCG. All the models used proved to be appropriate, but the von Bertalanffy model was the most adequate to fit the data according to the AIC statistics, estimating a maximum growth of 7.58cm for the plants in 163 days after sowing the crop. with the highest speed of growth per day obtained up to 38 days after sowing, when the height reached was 2.27cm.

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Aplicação de revestimentos comestíveis à base de quitosana e fécula de mandioca incorporados com extrato da semente de tamarindo na conservação de goiabas

Rodrigues

Siqueira

Santana

2020

RSD

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Edible coatings incorporated with bioactive extracts have shown the potential to delay fruit ripening. The aim of this work was to evaluate the effect of edible coatings incorporated with tamarind seed extract (Tamarindus indica L.) on the physicochemical and microbiological characteristics of guavas during storage at room temperature for 10 days. Six coatings formulations were prepared and applied to guavas. The coated guavas demonstrated similar pH and firmness values and lower values of mass loss than those obtained with uncoated guavas on the tenth day of storage. Regarding color, similar values of L* and lower values of a* and b* were observed in relation to the control. In relation to microbial contamination, both coated and uncoated guavas showed aerobic mesophilic bacteria and mold and yeast counts between 102 and 103 CFU/mL on the tenth day of storage. The cassava starch and chitosan coatings incorporated with tamarind seed extract showed potential to be applied in the preservation of guavas stored at room temperature.

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Extrato da Pimenta ‘Biquinho’ como revestimento comestível na conservação de goiabas

Cited by 4 publications

References 0 publications

Prediction of Mathematical Models of the Drying Kinetics and Physicochemical Quality of the Chili Pepper

Prediction of Mathematical Models of the Drying Kinetics and Physicochemical Quality of the Chili Pepper

Description of the growth curve of the biquinho-type pepper plant under water stress

Aplicação de revestimentos comestíveis à base de quitosana e fécula de mandioca incorporados com extrato da semente de tamarindo na conservação de goiabas

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