Shigematsu Elke, Dorta Claudia, Rodrigues Fábio J, Cedran Marina F, Giannoni Juliana A, Oshiiwa Marie, Mauro Maria A
1São Paulo State University "Júlio de Mesquita Filho" - UNESP, São José do Rio Preto Campus, Rua Cristovão Colombo, 2265, Bairro Jardim Nazareth, São José do Rio Preto, SP 15054-000 Brazil.
Technology Faculty "Estudante Rafael Almeida Camarinha" - FATEC Marília -SP, Av. Castro Alves, 62, 2° andar, Bairro Somenzari, Marília, SP 17500-000 Brazil.
J Food Sci Technol. 2018 Sep;55(9):3712-3720. doi: 10.1007/s13197-018-3301-0. Epub 2018 Jun 23.
The objectives of this study were to elaborate an edible coating based on sodium alginate with probiotic potential and to evaluate the coating's performance with respect to microbial viability and the characteristics of safety and freshness of minimally processed carrots stored at 8 ± 2 °C. Carrot slices were submerged in a sodium alginate solution with and without the addition of La-14 (7.36 log CFU/g), and gelling was activated by subsequent immersion in a calcium chloride solution. Physical, chemical and microbiological analyses of coated and non-coated samples were performed over a period of 19 days. At the end of this period, the viable cell count of the probiotic remained at 7.11 log CFU/g. Thus, the alginate coating was an efficient support for . In addition, comparing the acidity increase between the treatments, samples with probiotic coating presented the lowest statistically significant variation, suggesting that the probiotics had reduced the metabolism of the minimally processed carrot slices. The barrier created by the coatings also contributed to the quality of the minimally processed carrots by conserving their moisture and minimizing color changes during storage. These factors are important determinants of the successful commercialization of these products.
本研究的目的是制备一种具有益生菌潜力的基于海藻酸钠的可食用涂层，并评估该涂层在微生物活力以及在8±2°C下储存的最少加工胡萝卜的安全性和新鲜度特性方面的性能。将胡萝卜片浸入添加和不添加La-14（7.36 log CFU/g）的海藻酸钠溶液中，随后通过浸入氯化钙溶液激活凝胶化。在19天的时间内对涂覆和未涂覆样品进行物理、化学和微生物分析。在此期间结束时，益生菌的活菌计数保持在7.11 log CFU/g。因此，海藻酸盐涂层是一种有效的载体。此外，比较各处理之间的酸度增加情况，有益生菌涂层的样品呈现出统计学上最低的显著变化，这表明益生菌减少了最少加工胡萝卜片的新陈代谢。涂层形成的屏障还通过保持最少加工胡萝卜的水分并在储存期间最小化颜色变化，有助于其品质。这些因素是这些产品成功商业化的重要决定因素。
