Mucilage of spineless cactus in the composition of an edible coating for minimally processed yam (Dioscorea spp.)

Morais, Maria Aparecida dos Santos; Fonseca, Kelem Silva; Viégas, Ellen Karine Diniz; Almeida, Samara Lopes de; Maia, Rúbia Kécia Marins; Silva, Valécia Nogueira Santos; Simões, Adriano do Nascimento

doi:10.1007/s11694-019-00120-9

Cited by 15 publications

(14 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Coated strawberries showed better firmness than uncoated ones, which may enhance their resistance to mechanical damage during storage and, thereby, reduce economic losses. Polysaccharidic coatings act as a barrier to water transfer by slowing foodstuff dehydration and maintaining its firmness [1,32,54]. Moreover, the red color of strawberries was maintained for 5 days but was then reduced for both coated and uncoated fruits because of fruit browning.…”

Section: Cactus Mucilage As a Coating Materialsmentioning

confidence: 99%

“…In this study, mucilage was extracted from parenchymatous and chlorenchymatous tissues and the authors confirmed that parenchymatous tissue mucilage was more effective as edible coating for tomatoes. Apart from Opuntia ficus indica and Opuntia Robusta, mucilage from Opuntia elatior Mill species was used for coating guava fruits and this treatment significantly affected firmness, pH, titratable total acidity, total soluble acids, and sensory attributes [59] More recently, Morais et al [1] blended the cactus mucilage with cassava starch in order to coat minimally-processed yam. Yam coated with neat mucilage showed lower weight loss than roots coated with a mixture of starch and mucilage because of the hygroscopic aspect of starch.…”

Section: Cactus Mucilage As a Coating Materialsmentioning

confidence: 99%

“…However, these food products are subject to several physical deteriorations and microbial contaminations. Browning is one of the major problems occurring after physical damage by cutting or abrasion and is mostly attributed to the instability of phenolic compounds or to the activity of some enzymes, such as oxidase and peroxidase [1]. Browning can also be induced by light reflection on the food surface.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Cactus Mucilage for Food Packaging Applications

Gheribi

Khwaldia²

2019

Coatings

View full text Add to dashboard Cite

Natural polymers have been widely investigated for the development of eco-friendly materials. Among these bio-polymers, cactus mucilage is attracting increasing interest regardless of the plant species or the plant organ used for extraction. Mucilage, which is a highly branched heteropolysaccharide, has been previously studied for its chemical composition, structural features, and biotechnological applications. This review highlights the mucilage application in the food packaging industry, by developing films and coatings. These cactus-based biomaterials will be discussed for their functional properties and their potential in preserving food quality and extending shelf life.

show abstract

Section: Cactus Mucilage As a Coating Materialsmentioning

confidence: 99%

Section: Cactus Mucilage As a Coating Materialsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Cactus Mucilage for Food Packaging Applications

Gheribi

Khwaldia²

2019

Coatings

View full text Add to dashboard Cite

show abstract

“…In recent years, the food packaging industry has become widely interested in cactus mucilage, proposing its application by developing films and coatings with it [5]. The advantage of using this mucilage, as close as possible to its natural state, only removing the spines and the most fibrous parts, would be its perfect adaptability to contain food, up to the point that even edible films based upon it have been proposed [6]. Plasticizers are normally applied for the purpose of film fabrication, the most diffuse of which is glycerol, normally affecting neither food preservation nor the edibility characteristics, though slightly reducing the films' rigidity [7].…”

Section: Introductionmentioning

confidence: 99%

Thermoplastic Starch (TPS) Films Added with Mucilage from Opuntia Ficus Indica: Mechanical, Microstructural and Thermal Characterization

et al. 2020

View full text Add to dashboard Cite

Opuntia cladodes are a typical vegetable waste, from which mucilage in gel form can be extracted. This work proposes blending it with a self-produced thermoplastic starch (TPS), originating from potato starch with a high content in glycerol (ca. 30%). Three methods were compared for extraction, bare maceration (MA), mechanical blending (ME) and mechanical blending following maceration (MPM) to produce films with an approximate thickness of 150 μm. For the comparison, tensile testing, differential scanning calorimetry and scanning electron microscopy were used. The MPM process proved the most effective, not only for extraction yielding, but also to obtain a larger deformation of the samples with respect to the one allowed by the pure TPS films. A considerable plasticization effect was observed. Despite this, the mechanical performance is still not completely satisfactory, and the expected effect of the calcium and magnesium salts contained in the mucilage to improve the rigidity of the TPS film was not really revealed. Prospected improvements would concern the fabrication process and the investigation of other possible loading modes and sample geometries.

show abstract

“…They found that the use of these films helped preserve the physicochemical parameters of the vegetable, reducing weight loss and darkening. Morais et al [27] evaluated edible coatings based on spineless cactus mucilage. The authors found that biocoating with mucilage reduced dehydration and maintained the visual and sensory qualities of yam slices.…”

Section: Introductionmentioning

confidence: 99%

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

et al. 2019

View full text Add to dashboard Cite

The consumption of organic products has increased in recent years. One of the most important products in Mexico is nopal. Nopal’s content and properties make the formulation of edible films possible. In this study, we aimed to develop and characterize biodegradable edible films containing mucilage from Opuntia ficus-indica. The mucilage extraction yield, thickness, color, water vapor permeability, light transmission rate, film transparency, solubility, stability of dispersion, and puncture strength were measured. The use of mucilage from different cultivars affected the water vapor permeability (8.40 × 10−11 g·m−1·s−1·Pa−1 for cultivar Villanueva, 3.48 × 10−11 g·m−1·s−1·Pa−1 for Jalpa, and 1.63 × 10−11 g·m−1·s−1·Pa−1 for Copena F1). Jalpa provided the most soluble mucilage with the highest thickness (0.105 mm). Copena F1 provided the clearest film with the greatest transparency (3.81), the best yellowness index, and the highest resistance (4.44 N·mm−1). Furthermore, this film had the best light transmission rate (48.93%). The Copena F1 showed the best film formation solution viscosity. These results indicate that mucilage mixed with pectin is a potential source for the formulation of edible films.

show abstract

Mucilage of spineless cactus in the composition of an edible coating for minimally processed yam (Dioscorea spp.)

Cited by 15 publications

References 36 publications

Cactus Mucilage for Food Packaging Applications

Cactus Mucilage for Food Packaging Applications

Thermoplastic Starch (TPS) Films Added with Mucilage from Opuntia Ficus Indica: Mechanical, Microstructural and Thermal Characterization

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

Contact Info

Product

Resources

About