Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

Leite, B.S.F.; Borges, Caroline Dellinghausen; Carvalho, P. G. B.; Botrel, Neide

doi:10.1590/0100-2945-228/14

Cited by 9 publications

(5 citation statements)

References 21 publications

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“…The transparency values in the guar gum films decreased with the addition of plasticizers greater than 0.5% (w/v). For these films, similar lightness and transparency values were obtained than those reported in other works of films based on pea starch and GG [12] and xanthan gum [37]. The mean value of a w obtained in the experiments was 0.51 ± 0.05, without observing significant differences between them.…”

Section: Formulation Of the Coating-forming Solutionsupporting

confidence: 87%

Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage

Garavito

Moncayo-Martínez

Castellanos

2020

Foods

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Fresh poultry products such as chicken breast are very convenient for consumption due to their availability and nutritional and sensory characteristics but they have a short shelf life (3–5 days) due to their high water activity and propensity to microbial contamination and spoilage. In this work, the characteristics of edible coatings (EC) prepared from various formulations of guar gum (GG) and isolated soy protein were evaluated. From this evaluation, and due to the guar gum EC being the most suitable, antimicrobial coatings were prepared with different proportions of GG, nisin, and oregano oil to determine its effect on shelf life and change in physicochemical and microbiological properties of chicken breast fillets under refrigerated conditions. Fresh samples were coated with a coating-forming solution based on GG and stored at 4 °C for 16 days. During this time, the change in color, firmness, acidity, pH, growth of microorganisms was determined, and sensory tests of appearance, taste, and odor were performed. GG-coated samples retained color and firmness during storage. Likewise, a decrease in weight loss was achieved in the treated samples, and the sensory attributes were preserved compared to the uncoated samples. The application of the coating considerably delayed the growth of microorganisms, increasing the product shelf life (9 days) compared to the control samples (6 days).

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Section: Formulation Of the Coating-forming Solutionsupporting

confidence: 87%

Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage

Garavito

Moncayo-Martínez

Castellanos

2020

Foods

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“…The prevention of browning was done with LC and LC+CC until the sixth day of storage (Figure 1 D). In MP strawberries, reductions in the hue angle value over the storage time were reported, and there were no significant differences in the coating treatments of the same (LEITE et al, 2015).…”

Section: Resultsmentioning

confidence: 91%

Quality of Minimally Processed ‘Fuji’ Apple Under Refrigerated Storage and Treatment With Additives

et al. 2016

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-The aim of this study was to evaluate the ability to prolong the useful life of the minimally processed 'Fuji' apple by applying the individual or combined additives (L-cysteine chloride, L-ascorbic acid and calcium chloride) and to determine the appropriate period of storage of the whole fruit to perform the minimum processing. The experimental design was completely randomized in three-factor design with three replications. Factor A was composed of storage periods of whole apples, pre-processing, in cold chambers (20, 78, 138 and 188 days); the factor B was represented by storage periods minimum post-processing, simulating shelf life (3, 6, 9 and 12 days), and factor C was represented by chemical additives (distilled water, as control, 0.5% L-cysteine chloride, 1% L-ascorbic acid, 0.5% L-cysteine chloride along with 1% calcium chloride and 1% L-ascorbic acid together with 1% calcium chloride). The evaluated dependent variables were pulp color (L* and hº), soluble solids, titratable acidity, content of phenolic compounds, antioxidant capacity and quantification of polyphenol oxidase. In addition, was analyzed the presence or absence of Salmonella sp. and Escherichia coli. The prolongation of the storage time of 'Fuji' apples in a refrigerated atmosphere promotes increased susceptibility to browning and softening after processing from 78 days of storage. The use of additives in the process, helps prevent these problems, especially when combined 0.5% L-cysteine chloride with 1% calcium chloride, achieving an excellent conservation in refrigerated shelf up to 6 days. From a microbiological aspect, minimally processed apples are toxicologically safe. Index terms: antioxidants, Malus domestica, storage, minimally processing. QUALIDADE DE MAÇÃ 'FUJI' MINIMAMENTE PROCESSADA SOB ARMAZENAMENTO REFRIGERADO E TRATAMENTO COM ADITIVOSRESUMO -O objetivo do trabalho foi avaliar a capacidade de prolongamento da vida útil da maçã 'Fuji' minimamente processada aplicando os aditivos (cloreto de L-cisteína, ácido L-ascórbico e cloreto de cálcio) individuais ou combinados, e determinar o período adequado de armazenamento refrigerado do fruto inteiro para a realização do processamento mínimo. O delineamento experimental utilizado foi inteiramente casualizado, em esquema trifatorial com três repetições. O fator A foi composto por períodos de armazenamento das maçãs inteiras, pré-processamento, em câmara fria (20, 78, 138 e 188 dias); o fator B foi representado por períodos de armazenamento pós-processamento mínimo, simulando vida de prateleira (3, 6, 9 e 12 dias) e, o fator C foi representado por aditivos químicos (água destilada, como controle; L-cisteína a 0,5%, ácido ascórbico a 1%, L-cisteína a 0,5% com cloreto de cálcio a 1%, ácido ascórbico a 1% com cloreto de cálcio a 1%). As variáveis dependentes avaliadas foram coloração da polpa (L* e hº), teor de sólidos solúveis, acidez titulável, teor de compostos fenólicos totais, capacidade antioxidante e a quantificação da polifenoloxidase. Além disso, foi analisada a presenç...

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“…The raw materials used in the formation of edible coatings may be of plant, animal origin, or a hybrid with a combination of both. The choice depends on the characteristics of the food to be coated and the desired effect with the coating to be applied (Galus & Kadzinka, 2015;Leite et al, 2015;Sapper & Chiralt, 2018). Polysaccharides, lipids, and proteins of various origins have been the most commonly used raw materials in the formulation of edible coatings and films.…”

Section: Edible Coatings or Filmsmentioning

confidence: 99%

Edible coatings used for conservation of minimally processed vegetables: a review

Guimarães

Motta

Madella

et al. 2020

RSD

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The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.

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Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

Cited by 9 publications

References 21 publications

Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage

Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage

Quality of Minimally Processed ‘Fuji’ Apple Under Refrigerated Storage and Treatment With Additives

Edible coatings used for conservation of minimally processed vegetables: a review

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