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APPLICATION OF BACTERIAL CELLULOSE CONSERVATION OF MINIMALLY PROCESSED FRUITS

The consumer by fresh food such as fruits has increased in the last decades and the minimally processed has come to attend this demand. The focus of this paper is to evaluate the application of celluloses biofilm in the conservation of minimally processed fruits. It was followed a (2 x 5) factorial...

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Principais autores: Almeida, Denise Milléo, Prestes, Rosilene Aparecida, Woiciechowski, Adenise Lorenci, Wosiacki, Gilvan
Formato: Artigo
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2011
Acesso em linha: http://periodicos.utfpr.edu.br/rbta/article/view/809
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spelling peri-article-8092016-07-04T22:00:08Z APPLICATION OF BACTERIAL CELLULOSE CONSERVATION OF MINIMALLY PROCESSED FRUITS Almeida, Denise Milléo Prestes, Rosilene Aparecida Woiciechowski, Adenise Lorenci Wosiacki, Gilvan The consumer by fresh food such as fruits has increased in the last decades and the minimally processed has come to attend this demand. The focus of this paper is to evaluate the application of celluloses biofilm in the conservation of minimally processed fruits. It was followed a (2 x 5) factorial design, with two treatments (with and without cellulose) and five periods of storage (0, 48, 96, 144 and 192h). Strawberries cv. Festival (intact) and apples (four sliced) cv. Gala were used as samples for the biofilm application. The output variable were the fruit mass, the total titratable acidity (ATT), soluble solids total (SST), the relation SST/ATT, pH, firmness, phenolic compounds and vitamin C. Strawberries test as compared with the control kept the fresh mass until 120h, decrease were observed in SST (5.8%), pH (1.5%), firmness (18.4%), vitamin C (2.2%) and increase in the concentration of phenolic compounds (3.4%). Apples test compared to the control show decrease in weight loss (10.5%), increase in ATT (15.6%) of SST (8.1%), TSS / TTA (6.7%), firmness (18.8%) and vitamin C (22.2%). The bacterial cellulose was efficient maintaining quality of the strawberries and apples in the quality attributes of fresh mass, ATT, SST, firmness and vitamin C, as a natural preservative. The application of bacterial cellulose biofilm offers using potential in fruits minimally processed, kept by combine methods (biofilm and cooling), maintaining the quality by physical and chemical stability of the products. Universidade Tecnológica Federal do Paraná (UTFPR) CNPq 2011-08-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rbta/article/view/809 10.3895/S1981-36862011000100011 Revista Brasileira de Tecnologia Agroindustrial; v. 5, n. 1 (2011) 1981-3686 10.3895/S1981-368620110001 por http://periodicos.utfpr.edu.br/rbta/article/view/809/693 Direitos autorais 2016 CC-BY http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Português
format Artigo
author Almeida, Denise Milléo
Prestes, Rosilene Aparecida
Woiciechowski, Adenise Lorenci
Wosiacki, Gilvan
spellingShingle Almeida, Denise Milléo
Prestes, Rosilene Aparecida
Woiciechowski, Adenise Lorenci
Wosiacki, Gilvan
APPLICATION OF BACTERIAL CELLULOSE CONSERVATION OF MINIMALLY PROCESSED FRUITS
author_sort Almeida, Denise Milléo
title APPLICATION OF BACTERIAL CELLULOSE CONSERVATION OF MINIMALLY PROCESSED FRUITS
title_short APPLICATION OF BACTERIAL CELLULOSE CONSERVATION OF MINIMALLY PROCESSED FRUITS
title_full APPLICATION OF BACTERIAL CELLULOSE CONSERVATION OF MINIMALLY PROCESSED FRUITS
title_fullStr APPLICATION OF BACTERIAL CELLULOSE CONSERVATION OF MINIMALLY PROCESSED FRUITS
title_full_unstemmed APPLICATION OF BACTERIAL CELLULOSE CONSERVATION OF MINIMALLY PROCESSED FRUITS
title_sort application of bacterial cellulose conservation of minimally processed fruits
description The consumer by fresh food such as fruits has increased in the last decades and the minimally processed has come to attend this demand. The focus of this paper is to evaluate the application of celluloses biofilm in the conservation of minimally processed fruits. It was followed a (2 x 5) factorial design, with two treatments (with and without cellulose) and five periods of storage (0, 48, 96, 144 and 192h). Strawberries cv. Festival (intact) and apples (four sliced) cv. Gala were used as samples for the biofilm application. The output variable were the fruit mass, the total titratable acidity (ATT), soluble solids total (SST), the relation SST/ATT, pH, firmness, phenolic compounds and vitamin C. Strawberries test as compared with the control kept the fresh mass until 120h, decrease were observed in SST (5.8%), pH (1.5%), firmness (18.4%), vitamin C (2.2%) and increase in the concentration of phenolic compounds (3.4%). Apples test compared to the control show decrease in weight loss (10.5%), increase in ATT (15.6%) of SST (8.1%), TSS / TTA (6.7%), firmness (18.8%) and vitamin C (22.2%). The bacterial cellulose was efficient maintaining quality of the strawberries and apples in the quality attributes of fresh mass, ATT, SST, firmness and vitamin C, as a natural preservative. The application of bacterial cellulose biofilm offers using potential in fruits minimally processed, kept by combine methods (biofilm and cooling), maintaining the quality by physical and chemical stability of the products.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2011
url http://periodicos.utfpr.edu.br/rbta/article/view/809
_version_ 1805292326846726144
score 10,814766

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