Impact of edible coatings based on cassava starch and chitosan on the post-harvest shelf life of mango (Mangifera indica) ‘Tommy Atkins’ fruits

Camatari, Fabiana Oliveira dos Santos; Santana, Luciana Cristina Lins de Aquino; Carnelossi, Marcelo Augusto Gutierrez; Alexandre, Allana Patrícia Santos; Nunes, Maria Lúcia; Goulart, Marília Oliveira Fonseca; Narain, Narendra; Silva, Maria Aparecida da

doi:10.1590/1678-457x.16417

Cited by 25 publications

(22 citation statements)

References 39 publications

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“…Both chitosan coatings (CHS and CS + CHS) had initial TAC and MY values significantly ( p < .05) lower than Control, AH, and CS (Figures 2 and 3), these results are in coincidence with the previously reported antimicrobial properties of chitosan (Camatari et al., 2018; De Aquino et al., 2015).…”

Section: Resultssupporting

confidence: 89%

“…Fruit coated with CS or CHS had a progressive and significant reduction in firmness after 4 days of storage, however, no significant differences were detected at the end of storage between them. Softening could be a result of high moisture content of the coatings, which might affect the surface water transfer phenomena while enhancing the activity of enzymes or microorganism development (Camatari et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

“…Both, cassava starch and chitosan are hydrophilic, biocompatible, and biodegradable polysaccharides and they are frequently used as food additives (Camatari et al., 2018). To the best of our knowledge, combined cassava starch/ chitosan‐based edible coatings have not been studied to extend the shelf life of BM.…”

Section: Introductionmentioning

confidence: 99%

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Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries

Ojeda

Gorman

Sgroppo

et al. 2020

J Food Process Preserv

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Black mulberry (Morus nigra) is a highly valuable commodity because of its nutritional properties and flavor. However, dehydration and microbial spoilage affect its quality during refrigerated storage. The objectives of this work were to select and apply a composite edible coating to minimize weight losses and microbial spoilage of black mulberries. Optimization indicated that a composite edible coating of chitosan and cassava starch (1:1) was effective for minimizing weight loss and mold decay. This edible coating alleviated weight loss and microbial spoilage of black mulberries stored at 5°C during 16 days. Firmness, color (a* and b*), and anthocyanin content were not significantly (p > .05) affected by this coating during storage. Also, total phenolic compounds and antioxidant capacity remained without major changes during storage. The results allow concluding that a combined edible coating is an interesting alternative to prevent decay and extend shelf life of black mulberries under refrigerated conditions. Practical applications Dehydration and mold decay are the main defects of berries during refrigerated storage. Edible coatings could increase the shelf life of black mulberries and other berries. Cassava starch and chitosan have both relatively low price and high availability, and could be included in the formulation of edible coatings. A composite edible coating based on these compounds could be effective in extending the shelf life of black mulberries stored under refrigerated conditions. All data are available to request.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

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Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries

Ojeda

Gorman

Sgroppo

et al. 2020

J Food Process Preserv

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“…The making of edible coatings refers to Camatari et al (2017) and Misni et al (2017); where cassava starch is dissolved in aquades and chitosan is dissolved in acetic acid, then both solutions were homogenized and added with glycerol. Comparison between cassava starch with chitosan is a suitable treatment; namely the concentration of cassava skin starch 3%, 5%, 7% (w/v) and chitosan concentration: 0%, 0.5%, 1%, 1.5% (w/v).…”

Section: Making Edible Coating Of Cassava Starchchitosanmentioning

confidence: 99%

Organoleptic Characteristics of Rimau Gerga Lebong (RGL) Orange Coated With Cassava Peel Starch and Chitosan Saved at Temperature Room For 20 Days

Prasetya

Apriani

Mujiharjo

2020

Agritropica. J. Agr. Sci.

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Consumers’ preference level, especially on agricultural or food products, can be used as a benchmark measure or determine the market or shelf life of the product. This research aims to determine organoleptic quality through the level of people's preference for RGL citrus fruits coated with edible coating starch from cassava peel plus chitosan. Aplication of coating on the fruits and storage layout of this study was conducted following a completely randomized design (CRD) with 2 different factors; cassava skin starch concentration; namely 3%, 5%, and 7%; and chitosan concentration; i.e. 0%, 0.5%, 1%, 1.5%. The observed variables are the panelists’ preference level with organoleptic test on color, flavor, texture and taste of RGL orange that has been treated and stored at room temperature for 20 days. Research result indicates that the color of the orange that the panelists favored is absent; the level of panelist most prefer is neutral, if the starch is 3% with chitosan 0% (preference score 3.92); and if the starch 7% with chitosan 0.5% (score 3.44). The preferred aroma of orange is absent; the level of panelist highest preference on aroma is neutral, if the starch is 5% with chitosan 1.5% (score 3.12); and if the starch 7% with chitosan 0.5% (score 3.04). The texture of the orange is preferred to be absent; the level of panelist higherst preference on texture is neutral, if the starch is 7% with chitosan 0.5% (score 3.60); and if the starch is 3% with chitosan 0.5% (score 3.56). The taste of citrus fruits is preferred if the starch is 7% with chitosan 0.5% (score 4.00); and if the starch is 3% with chitosan 0% (score 3.44). Therefore, RGL citrus fruits can be stored at room temperature for up to 20 days, if it is coated with 7% cassava peel starch with 0.5% chitosan

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“…Coatings are an emulsion applied directly onto a food surface, which leaves a thin film on the product after drying, and that plays an important role in the conservation of food products ( Gennadios and Weller, 1990 ; Falguera et al., 2011 ; Camatari et al., 2017 ). Several egg coatings, such as chitosan, starch cassava and yam, whey protein concentrate, soy protein isolate, and vegetable oils, have been evaluated ( Alleoni and Antunes, 2004 ; Ryu et al., 2011 ; Suresh et al., 2015 ; Almeida et al., 2016 ; Mota et al., 2017 ; Xu et al., 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Conservation of the internal quality of eggs using a biodegradable coating

et al. 2020

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This study aimed to evaluate the effect of a pectin biofilm on the preservation of refrigerated and unrefrigerated eggs during 5 wk of storage based on egg weight loss, albumen height, Haugh unit ( HU ), and the yolk index ( YI ). A total of 1,200 nonfertile eggs from GLK Bankiva laying hens (40 wk of age), which were freshly laid and came from a single collection, were obtained from a model poultry rearing system (Planaltina, Federal District, Brazil) that meets all animal welfare criteria. The experimental outline was entirely randomized, with 20 treatments in a factorial scheme of 2 × 2 × 5, with 2 biofilm treatments (with and without) × 2 storage temperatures (refrigeration: 5°C and ambient: 25°C) × 5 storage periods (7, 14, 21, 28, and 35 d), with 12 repetitions per treatment. Starting from the third storage week, increased weight loss (%) was observed in noncoated eggs (4.46 ± 1.06; 5.61 ± 1.37; 6.93 ± 1.66%) compared with biofilm-coated eggs (3.57 ± 1.26; 4.74 ± 1.8; 6.05 ± 2.21%), respectively. The HU variation in the pectin-coated eggs (86.84–78.02) was smaller than that in the noncoated eggs (83.01–64.36) between the beginning (7 d) and the end (35 d) of the experimental period. Eggs with and without biofilm stored in the refrigerator presented average HU values of 91.26 ± 6.27 and 88.35 ± 6.96, respectively. In contrast, when kept at room temperature, eggs with the coating presented higher HU values (71.27 ± 10.78) than eggs without the coating (59.11 ± 15.97). Coated eggs (0.37 ± 0.16) showed higher YI values than noncoated eggs (0.35 ± 0.16). A pectin-based biofilm effectively maintained egg quality during the 35 d of storage.

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Impact of edible coatings based on cassava starch and chitosan on the post-harvest shelf life of mango (Mangifera indica) ‘Tommy Atkins’ fruits

Cited by 25 publications

References 39 publications

Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries

Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries

Organoleptic Characteristics of Rimau Gerga Lebong (RGL) Orange Coated With Cassava Peel Starch and Chitosan Saved at Temperature Room For 20 Days

Conservation of the internal quality of eggs using a biodegradable coating

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