Physicochemical and microbiological stability of muffins packed in actives edible coatings from cassava starch: Inverted sugar/sucrose and natural additives

Abstract

The aim of this study was to develop edible coatings containing natural additives incorporated to the matrix of cassava starch, for use in muffins, as well as to evaluate the efficacy of its use in the increase of shelf life and maintenance of the products characteristics. Seventeen film forming formulations were developed following a central composite experimental design (CCD). The influence of independent variables (soluble coffee, cocoa powder and propolis extract) was determined on the sensorial (colour, taste, texture and dissolution) and physical-chemical parameters (water activity, humidity, hardness, chewiness, cohesiveness and elasticity) of the muffins with edible active coatings. Two new formulations were selected for the study of microbiological and physical-chemical stability during the storage. In the sensorial evaluation, it was verified that the variables studied exerted a significant effect (p<0.05) for colour, taste and solubility of the coated product. Regarding the texture, none of the variables showed a significant effect (p>0.05). For colour, the concentrations of soluble coffee and cocoa powder were significantly influenced (p<0.05) both by the tasters and by instrument (L*, a*, and b*). In the shelf life test, the active coating containing soluble coffee (0.76%), cocoa powder (0.22%) and propolis extract (0.82%) increased the shelf life of the muffins in up to six times, when compared with the control. The result was approximately 87 days shelf life in normal storage conditions (25°C). It was evidenced that the additives tested have an antimicrobial action, associated to the preservation of the other stability properties of the product.

Effect of Used Edible Coating from Cassava Starch on Shelf Life and Quality of Muffin

“…Water activity of control increased from 0.76 at zero day to 0.83 at 21st day of storage bread. Similar trend was observed[4,32].…”

“…Chewiness is a parameter of texture easily related to the sensorial analysis through trained panels and can be directly proportional to the hardness and cohesiveness, making it different from elasticity. This can be verified in the evaluation of the variables correlations, where it was possible to note the existence of a directly proportional correlation of this variable with hardness (R2 = 0.96) and an inversely proportional correlation with humidity and Wa (R2 = 0.58 and 0.65, respectively) [4].…”

“…Incorporating antimicrobial agents in the formulation of cassava starch films since they carry natural additives could be considered a new trend in functional food packaging in the near future. Active packaging provides microbial safety for consumers [4]. Due to its availability, biodegradability, renewability, film-forming ability, and low cost, starch from different botanical sources (cassava, corn, wheat, rice, potato, pea, and others) is one of the most promising natural polymers for packaging applications.…”

“…Due to the food grade of the cassava starch film, it can be ingested as a whole packaged product. In addition, there is the concern of consumers for food safety, increasing the search for natural additives with antimicrobial action, among other functions, to be used in substitution to the synthetic additives normally used with this end in bakeries [4]. Novel food packaging technologies arose as a result of consumers' desires for convenient, ready-to-eat, tasty, and mildly processed food products with extended shelf lives and maintained quality.…”

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf

“…Less commonly, the spoilage is caused by bacteria, as this is due to reduced water activity in some products and also to a reduced pH [ 23 ]. A number of researchers found that edible coatings with bee wax, oils from various seeds, herbs and spices, nano emulsions, as well as the preservative nisin, demonstrated increased efficacy on the molds’ growth in bread and sweet bakery products [ 24 , 25 , 26 , 27 , 28 ]. Coatings prepared with chitosan are also proven to have fungicidal activity [ 29 ].…”