Influência de cobertura comestível a base de pectina com ácido cinâmico na vida útil de morango refrigerado
Edible coatings are a preservative technique that works as a complementary method to the refrigeration process since it acts as a physical barrier against gas exchange, contributing to increase shelf life of value-added products, such as strawberry. Since it has an accelerated metabolic rate and hig...
| Autor principal: | Suzin, Andressa Maria |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/13281 |
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| Resumo: |
Edible coatings are a preservative technique that works as a complementary method to the refrigeration process since it acts as a physical barrier against gas exchange, contributing to increase shelf life of value-added products, such as strawberry. Since it has an accelerated metabolic rate and high susceptibility to pathogens contamination, the shelf life of strawberry is, usually, less than 5 days. Taking this problem into consideration, the present work aims to assess the effect of edible coatings based of low methoxyl pectin and cinnamic acid in the shelf life of chilled fresh strawberry. Fruits were immersed in coatings with antimicrobial agent at concentrations of 0, 100, 200, 300 e 400 mg L-1, and the control group. Fruits were packaged in expanded polystyrene trays, wrapped with polyethylene film and stored under refrigeration for 8 days (5 ⁰C ± 1 ⁰C e 85-90% of RH). It was checked the influence of edible coatings through physical-chemical analysis such as weight loss, pH, acid content, total soluble solid and water activity. Also, the vitamin C content and flesh firmness of samples were determined. The flesh firmness results of fruits treated with coatings were superior than the results of control group after 8 days of storage. The degradation reaction of Vitamin C for the control group, Pectin + 200 mg L-1 and Pectin + 300 mg L-1 were represented for a first order kinetics. The results of microbiological analysis of fecal coliforms and Salmonella spp for 0, 2, 4, 6 e 8 days of storage were in line with law standards. The results implied that the edible coatings had positive effects in the fruit preservation, having a small effect on the weight loss and, in a most effective way, preventing growth of molds in the fruit surface. |
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