基于藻酸盐/果胶的可食用涂层对最少加工“埃斯帕达”芒果品质保存的影响。
Effect of edible coatings based on alginate/pectin on quality preservation of minimally processed 'Espada' mangoes.
作者信息
Silva Francyelle Amorim, Finkler Leandro, Finkler Christine Lamenha Luna
机构信息
Academic Centre of Vitória, Federal University of Pernambuco, Alto do Reservatório, s/n, Bela Vista, Vitória de Santo Antão, PE 55608-680 Brazil.
出版信息
J Food Sci Technol. 2018 Dec;55(12):5055-5063. doi: 10.1007/s13197-018-3444-z. Epub 2018 Oct 6.
The aims of the study were to develop and apply alginate and pectin-based edible coatings on minimally processed mango ( L.) variety 'Espada'. A full experimental design was performed using alginate, pectin and glycerol concentrations as independent variables and total soluble solids as response variable. Minimally processed mango was immersed in each film forming solution, calcium chloride and glycerol solutions pretreated with 1% (w/v) solution of ascorbic acid, dried at 25 ± 2 °C for 24 h and then refrigerated at 8 ± 1 °C for 14 d. Based on the results of the experimental design, the following formulations were evaluated: 2% (w/v) alginate/3% (w/v) pectin (with and without glycerol) and 3% (w/v) alginate/0.5% (w/v) pectin (with and without glycerol). Fruits coated with biopolymers had lower total soluble solids content and titratable acidity compared to the control group. The formulation containing 2% (w/v) alginate, 3% (w/v) pectin and 5.5% (w/v) glycerol showed the best performance for long-term refrigerated storage of minimally processed mango for a period of 16 d.
本研究的目的是在最少加工的芒果（L.）品种‘埃斯帕达’上开发并应用基于藻酸盐和果胶的可食用涂层。以藻酸盐、果胶和甘油浓度作为自变量，总可溶性固形物作为响应变量，进行了全面的实验设计。将最少加工的芒果浸入每种成膜溶液、用1%（w/v）抗坏血酸溶液预处理的氯化钙和甘油溶液中，在25±2°C下干燥24小时，然后在8±1°C下冷藏14天。根据实验设计结果，对以下配方进行了评估：2%（w/v）藻酸盐/3%（w/v）果胶（含和不含甘油）以及3%（w/v）藻酸盐/0.5%（w/v）果胶（含和不含甘油）。与对照组相比，涂有生物聚合物的果实总可溶性固形物含量和可滴定酸度较低。含有2%（w/v）藻酸盐、3%（w/v）果胶和5.5%（w/v）甘油的配方在最少加工芒果长达16天的长期冷藏储存中表现出最佳性能。
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