Mucilage of spineless cactus in the composition of an edible coating for minimally processed yam (Dioscorea spp.)

The objective of this study was to examine formulations of edible coatings based on spineless-cactus mucilage for the preservation of minimally processed yam. Cladodes of spineless cactus clone IPA-Sertânia were harvested, washed, sanitized, and subjected to mucilage extraction to be used as an edib...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2019-09, Vol.13 (3), p.2000-2008
Main Authors: Morais, Maria Aparecida dos Santos, Fonseca, Kelem Silva, Viégas, Ellen Karine Diniz, de Almeida, Samara Lopes, Maia, Rúbia Kécia Marins, Silva, Valécia Nogueira Santos, Simões, Adriano do Nascimento
Format: Article
Language:English
Subjects:
Biofilms
Cassava
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coatings
Composition
Dehydration
Engineering
Food Science
Formulations
Glycerol
Mucilage
Original Paper
Peroxidase
Phenolic compounds
Phenols
Polyphenol oxidase
Preservation
Roots
Sensory properties
Starch
Submerging
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Summary:The objective of this study was to examine formulations of edible coatings based on spineless-cactus mucilage for the preservation of minimally processed yam. Cladodes of spineless cactus clone IPA-Sertânia were harvested, washed, sanitized, and subjected to mucilage extraction to be used as an edible coating. Yam roots were minimally processed and immersed into the following coating suspensions: cactus mucilage + cassava starch (3%) + glycerol (1%) or cactus mucilage solely. Control corresponded to immersion in water. Samples were dried, packed and stored at 5 ± 2 °C for 10 days. The biocoating containing cactus mucilage reduced dehydration and maintained the visual and sensory quality of the yam slices. Additionally, this hydrocolloid increased the amount of phenolic compounds and led to different responses between polyphenol oxidase and peroxidase. Therefore, the studied formulations containing cactus mucilage show to be promising for the composition of biofilms and application to minimally processed yam roots.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-019-00120-9