Effect of edible coatings based on alginate/pectin on quality preservation of minimally processed ‘Espada’ mangoes

The aims of the study were to develop and apply alginate and pectin-based edible coatings on minimally processed mango ( Mangifera indica L.) variety ‘Espada’. A full experimental design was performed using alginate, pectin and glycerol concentrations as independent variables and total soluble solid...

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Published in:Journal of food science and technology 2018-12, Vol.55 (12), p.5055-5063
Main Authors: Silva, Francyelle Amorim, Finkler, Leandro, Finkler, Christine Lamenha Luna
Format: Article
Language:English
Subjects:
Acidity
Alginates
Alginic acid
Ascorbic acid
Biopolymers
Calcium chloride
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coating effects
Coatings
Cold storage
Design of experiments
Experimental design
Food Science
Formulations
Glycerol
Independent variables
Mangoes
Nutrition
Original
Original Article
Pectin
pH control
Preservation
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creator Silva, Francyelle Amorim
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description The aims of the study were to develop and apply alginate and pectin-based edible coatings on minimally processed mango ( Mangifera indica 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.
doi_str_mv 10.1007/s13197-018-3444-z
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subjects Acidity
Alginates
Alginic acid
Ascorbic acid
Biopolymers
Calcium chloride
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coating effects
Coatings
Cold storage
Design of experiments
Experimental design
Food Science
Formulations
Glycerol
Independent variables
Mangoes
Nutrition
Original
Original Article
Pectin
pH control
Preservation
title Effect of edible coatings based on alginate/pectin on quality preservation of minimally processed ‘Espada’ mangoes
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