Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava ( Manihot esculenta Crantz) starch or sodium alginate
This work aimed to evaluate quality parameters of ‘Tommy Atkins’ mango slices pre-treated with citric acid and cassava starch or sodium alginate edible coatings, with or without glycerol. Samples only treated with citric acid were also evaluated. Mango slices dipped in sanitising solution were used...
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| Veröffentlicht in: | Innovative food science & emerging technologies 2011-07, Vol.12 (3), p.381-387 |
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| creator | Chiumarelli, Marcela Ferrari, Cristhiane C. Sarantópoulos, Claire I.G.L. Hubinger, Miriam D. |
| description | This work aimed to evaluate quality parameters of ‘Tommy Atkins’ mango slices pre-treated with citric acid and cassava starch or sodium alginate edible coatings, with or without glycerol. Samples only treated with citric acid were also evaluated. Mango slices dipped in sanitising solution were used as control. Colour parameters, mechanical properties, weight loss and respiration rate were analysed during 15
days at 5
°C. Cassava starch coating, with or without glycerol, provided higher stress at failure and lightness values than control sample throughout storage (
p
≤
0.05). The citric acid promoted colour preservation, but increased significantly samples weight loss during storage. Sodium alginate coatings did not maintain quality characteristics, showing stress at failure and lightness values lower than control after 15
days. All coatings reduced respiration rate, but citric acid dipping and cassava starch coating without glycerol treatments were more effective, reaching values around 41% lower, when compared to control sample.
Fresh-cut mangoes are appreciated world-wide for its exotic flavour and nutritional composition. However, their shelf life is limited by changes in colour, texture, appearance and microbial growth. The edible coatings act as gas and water vapour barrier, extending the storage time of fresh-cut fruit and vegetables. Thus, cassava starch and alginate are alternatives to preserve minimally processed mangoes, maintaining the quality parameters of fresh fruit. This work is useful for the minimal processing industry in order to increase shelf life of fresh-cut mangoes, which can be considered an alternative to fast food and other ready-to-eat products, attending the demand for healthy and convenient foodstuffs.
►‘Tommy Atkins’ fresh-cut mangoes. ►Citric acid dip and cassava starch or alginate coatings with or without glycerol. ►Storage at 5
°C during 15
days. ►Quality parameters analysed throughout 15
days. ►Cassava starch coatings without glycerol maintained quality parameters. |
| doi_str_mv | 10.1016/j.ifset.2011.02.006 |
| format | Article |
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days at 5
°C. Cassava starch coating, with or without glycerol, provided higher stress at failure and lightness values than control sample throughout storage (
p
≤
0.05). The citric acid promoted colour preservation, but increased significantly samples weight loss during storage. Sodium alginate coatings did not maintain quality characteristics, showing stress at failure and lightness values lower than control after 15
days. All coatings reduced respiration rate, but citric acid dipping and cassava starch coating without glycerol treatments were more effective, reaching values around 41% lower, when compared to control sample.
Fresh-cut mangoes are appreciated world-wide for its exotic flavour and nutritional composition. However, their shelf life is limited by changes in colour, texture, appearance and microbial growth. The edible coatings act as gas and water vapour barrier, extending the storage time of fresh-cut fruit and vegetables. Thus, cassava starch and alginate are alternatives to preserve minimally processed mangoes, maintaining the quality parameters of fresh fruit. This work is useful for the minimal processing industry in order to increase shelf life of fresh-cut mangoes, which can be considered an alternative to fast food and other ready-to-eat products, attending the demand for healthy and convenient foodstuffs.
►‘Tommy Atkins’ fresh-cut mangoes. ►Citric acid dip and cassava starch or alginate coatings with or without glycerol. ►Storage at 5
°C during 15
days. ►Quality parameters analysed throughout 15
days. ►Cassava starch coatings without glycerol maintained quality parameters.</description><identifier>ISSN: 1466-8564</identifier><identifier>EISSN: 1878-5522</identifier><identifier>DOI: 10.1016/j.ifset.2011.02.006</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Cassava ; Cassava starch ; Citric acid ; Coatings ; color ; dipping ; Edible coating ; edible films ; fast foods ; flavor ; fruits ; glycerol ; Mango ; Mangoes ; Manihot esculenta ; mechanical properties ; microbial growth ; Microorganisms ; Minimally processed ; raw fruit ; ready-to-eat foods ; Respiration rate ; shelf life ; Sodium alginate ; starch ; Starches ; storage time ; Texture ; water vapor ; weight loss</subject><ispartof>Innovative food science & emerging technologies, 2011-07, Vol.12 (3), p.381-387</ispartof><rights>2011 Elsevier Ltd</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c359t-923d2f8cd3f4f5db9452aa02af7e3b6ee06d213f862dc82f065580b6a7f69543</citedby><cites>FETCH-LOGICAL-c359t-923d2f8cd3f4f5db9452aa02af7e3b6ee06d213f862dc82f065580b6a7f69543</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ifset.2011.02.006$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids></links><search><creatorcontrib>Chiumarelli, Marcela</creatorcontrib><creatorcontrib>Ferrari, Cristhiane C.</creatorcontrib><creatorcontrib>Sarantópoulos, Claire I.G.L.</creatorcontrib><creatorcontrib>Hubinger, Miriam D.</creatorcontrib><title>Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava ( Manihot esculenta Crantz) starch or sodium alginate</title><title>Innovative food science & emerging technologies</title><description>This work aimed to evaluate quality parameters of ‘Tommy Atkins’ mango slices pre-treated with citric acid and cassava starch or sodium alginate edible coatings, with or without glycerol. Samples only treated with citric acid were also evaluated. Mango slices dipped in sanitising solution were used as control. Colour parameters, mechanical properties, weight loss and respiration rate were analysed during 15
days at 5
°C. Cassava starch coating, with or without glycerol, provided higher stress at failure and lightness values than control sample throughout storage (
p
≤
0.05). The citric acid promoted colour preservation, but increased significantly samples weight loss during storage. Sodium alginate coatings did not maintain quality characteristics, showing stress at failure and lightness values lower than control after 15
days. All coatings reduced respiration rate, but citric acid dipping and cassava starch coating without glycerol treatments were more effective, reaching values around 41% lower, when compared to control sample.
Fresh-cut mangoes are appreciated world-wide for its exotic flavour and nutritional composition. However, their shelf life is limited by changes in colour, texture, appearance and microbial growth. The edible coatings act as gas and water vapour barrier, extending the storage time of fresh-cut fruit and vegetables. Thus, cassava starch and alginate are alternatives to preserve minimally processed mangoes, maintaining the quality parameters of fresh fruit. This work is useful for the minimal processing industry in order to increase shelf life of fresh-cut mangoes, which can be considered an alternative to fast food and other ready-to-eat products, attending the demand for healthy and convenient foodstuffs.
►‘Tommy Atkins’ fresh-cut mangoes. ►Citric acid dip and cassava starch or alginate coatings with or without glycerol. ►Storage at 5
°C during 15
days. ►Quality parameters analysed throughout 15
days. ►Cassava starch coatings without glycerol maintained quality parameters.</description><subject>Cassava</subject><subject>Cassava starch</subject><subject>Citric acid</subject><subject>Coatings</subject><subject>color</subject><subject>dipping</subject><subject>Edible coating</subject><subject>edible films</subject><subject>fast foods</subject><subject>flavor</subject><subject>fruits</subject><subject>glycerol</subject><subject>Mango</subject><subject>Mangoes</subject><subject>Manihot esculenta</subject><subject>mechanical properties</subject><subject>microbial growth</subject><subject>Microorganisms</subject><subject>Minimally processed</subject><subject>raw fruit</subject><subject>ready-to-eat foods</subject><subject>Respiration rate</subject><subject>shelf life</subject><subject>Sodium alginate</subject><subject>starch</subject><subject>Starches</subject><subject>storage time</subject><subject>Texture</subject><subject>water vapor</subject><subject>weight loss</subject><issn>1466-8564</issn><issn>1878-5522</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNp9kL2O1DAQgCMEEsfBE1DgDigSbCd2koLitOIA6RAFS23N2uNdL4m92M6ho7oXoIfXuyfBy1JQUc1I883fV1VPGW0YZfLVvnE2YW44ZayhvKFU3qvO2NAPtRCc3y95J2U9CNk9rB6ltKeU9bTtzqoflxHTjuglk7vbn-swzzfkIn9xPt3d_iIz-G0gh4h1jggZDfnmcqFdjk4T0M4Q8Ibo8E8NUoJrIC_IB_BuFzLBpJcJfQayiuDz95ckZYh6R0IkKRi3zASmrfNlxuPqgYUp4ZO_8bxaX75Zr97VVx_fvl9dXNW6FWOuR94abgdtWttZYTZjJzgA5WB7bDcSkUrDWWsHyY0euKVSiIFuJPRWjqJrz6vnp7GHGL4umLKaXdI4TeAxLEmNxekoRj4Wsj2ROoaUIlp1iG6GeKMYVUf1aq_-qFdH9YpyVdSXrmenLgtBwTa6pD5_KkBXtEvJ-uMFr08Eli-vHUaVtEOv0biIOisT3H83_AbBKJqz</recordid><startdate>20110701</startdate><enddate>20110701</enddate><creator>Chiumarelli, Marcela</creator><creator>Ferrari, Cristhiane C.</creator><creator>Sarantópoulos, Claire I.G.L.</creator><creator>Hubinger, Miriam D.</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20110701</creationdate><title>Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava ( Manihot esculenta Crantz) starch or sodium alginate</title><author>Chiumarelli, Marcela ; Ferrari, Cristhiane C. ; Sarantópoulos, Claire I.G.L. ; Hubinger, Miriam D.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c359t-923d2f8cd3f4f5db9452aa02af7e3b6ee06d213f862dc82f065580b6a7f69543</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Cassava</topic><topic>Cassava starch</topic><topic>Citric acid</topic><topic>Coatings</topic><topic>color</topic><topic>dipping</topic><topic>Edible coating</topic><topic>edible films</topic><topic>fast foods</topic><topic>flavor</topic><topic>fruits</topic><topic>glycerol</topic><topic>Mango</topic><topic>Mangoes</topic><topic>Manihot esculenta</topic><topic>mechanical properties</topic><topic>microbial growth</topic><topic>Microorganisms</topic><topic>Minimally processed</topic><topic>raw fruit</topic><topic>ready-to-eat foods</topic><topic>Respiration rate</topic><topic>shelf life</topic><topic>Sodium alginate</topic><topic>starch</topic><topic>Starches</topic><topic>storage time</topic><topic>Texture</topic><topic>water vapor</topic><topic>weight loss</topic><toplevel>online_resources</toplevel><creatorcontrib>Chiumarelli, Marcela</creatorcontrib><creatorcontrib>Ferrari, Cristhiane C.</creatorcontrib><creatorcontrib>Sarantópoulos, Claire I.G.L.</creatorcontrib><creatorcontrib>Hubinger, Miriam D.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Innovative food science & emerging technologies</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chiumarelli, Marcela</au><au>Ferrari, Cristhiane C.</au><au>Sarantópoulos, Claire I.G.L.</au><au>Hubinger, Miriam D.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava ( Manihot esculenta Crantz) starch or sodium alginate</atitle><jtitle>Innovative food science & emerging technologies</jtitle><date>2011-07-01</date><risdate>2011</risdate><volume>12</volume><issue>3</issue><spage>381</spage><epage>387</epage><pages>381-387</pages><issn>1466-8564</issn><eissn>1878-5522</eissn><abstract>This work aimed to evaluate quality parameters of ‘Tommy Atkins’ mango slices pre-treated with citric acid and cassava starch or sodium alginate edible coatings, with or without glycerol. Samples only treated with citric acid were also evaluated. Mango slices dipped in sanitising solution were used as control. Colour parameters, mechanical properties, weight loss and respiration rate were analysed during 15
days at 5
°C. Cassava starch coating, with or without glycerol, provided higher stress at failure and lightness values than control sample throughout storage (
p
≤
0.05). The citric acid promoted colour preservation, but increased significantly samples weight loss during storage. Sodium alginate coatings did not maintain quality characteristics, showing stress at failure and lightness values lower than control after 15
days. All coatings reduced respiration rate, but citric acid dipping and cassava starch coating without glycerol treatments were more effective, reaching values around 41% lower, when compared to control sample.
Fresh-cut mangoes are appreciated world-wide for its exotic flavour and nutritional composition. However, their shelf life is limited by changes in colour, texture, appearance and microbial growth. The edible coatings act as gas and water vapour barrier, extending the storage time of fresh-cut fruit and vegetables. Thus, cassava starch and alginate are alternatives to preserve minimally processed mangoes, maintaining the quality parameters of fresh fruit. This work is useful for the minimal processing industry in order to increase shelf life of fresh-cut mangoes, which can be considered an alternative to fast food and other ready-to-eat products, attending the demand for healthy and convenient foodstuffs.
►‘Tommy Atkins’ fresh-cut mangoes. ►Citric acid dip and cassava starch or alginate coatings with or without glycerol. ►Storage at 5
°C during 15
days. ►Quality parameters analysed throughout 15
days. ►Cassava starch coatings without glycerol maintained quality parameters.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.ifset.2011.02.006</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1466-8564 |
| ispartof | Innovative food science & emerging technologies, 2011-07, Vol.12 (3), p.381-387 |
| issn | 1466-8564 1878-5522 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_901695929 |
| source | Access via ScienceDirect (Elsevier) |
| subjects | Cassava Cassava starch Citric acid Coatings color dipping Edible coating edible films fast foods flavor fruits glycerol Mango Mangoes Manihot esculenta mechanical properties microbial growth Microorganisms Minimally processed raw fruit ready-to-eat foods Respiration rate shelf life Sodium alginate starch Starches storage time Texture water vapor weight loss |
| title | Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava ( Manihot esculenta Crantz) starch or sodium alginate |
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