TY - JOUR
T1 - Development of edible coatings based on pineapple peel (Ananas comosus L.) and yam starch (Dioscorea alata) for application in acerola (Malpighia emarginata DC)
AU - Galvão, Maria Brígida Fonseca
AU - Stamford, Thayza Christina Montenegro
AU - Melo, Flávia Alexsandra Belarmino Rolim de
AU - Lima, Gerlane Souza de
AU - Oliveira, Carlos Eduardo Vasconcelos de
AU - Oliveira, Ingrid Luana Nicácio de
AU - Bidô, Rita de Cássia de Araújo
AU - Pintado, Maria Manuela Estevez
AU - Oliveira, Maria Elieidy Gomes de
AU - Stamford, Tania Lucia Montenegro
N1 - Publisher Copyright:
© 2024 by the authors.
PY - 2024/9/11
Y1 - 2024/9/11
N2 - Acerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such as acerola. This study developed and characterized an edible coating made from pearl pineapple peel flour (PPPF) and yam starch (YS) to preserve the quality standards of acerola fruits during storage at room temperature and under refrigeration. The edible coating, composed of 4 g of PPPF, 3 g of starch, and 10% glycerol, presented excellent moisture content (11%), light tone (L* 83.68), and opacity (45%), resistance to traction of 27.77 Mpa, elastic modulus of 1.38 Mpa, and elongation percentage of 20%. The total phenolic content of the coating was 278.68 ± 0.45 mg GAE/g and the antioxidant activity by DPPH was 28.85 ± 0.27%. The quality parameters of acerolas were evaluated with three treatments: T1—uncoated fruits; T2—fruits coated with 1% glycerol; and T3—fruits coated with PPPF-YS. The T3 treatment reduced the weight loss of stored acerolas, maintaining the light and bright color of the fruits, and delayed the decrease in soluble solids, especially in refrigerated fruits. Therefore, edible coatings based on pineapple flour and yam starch are effective technologies for controlling the physical and physicochemical parameters of acerolas during storage, benefiting the post-harvest quality of this fruit.
AB - Acerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such as acerola. This study developed and characterized an edible coating made from pearl pineapple peel flour (PPPF) and yam starch (YS) to preserve the quality standards of acerola fruits during storage at room temperature and under refrigeration. The edible coating, composed of 4 g of PPPF, 3 g of starch, and 10% glycerol, presented excellent moisture content (11%), light tone (L* 83.68), and opacity (45%), resistance to traction of 27.77 Mpa, elastic modulus of 1.38 Mpa, and elongation percentage of 20%. The total phenolic content of the coating was 278.68 ± 0.45 mg GAE/g and the antioxidant activity by DPPH was 28.85 ± 0.27%. The quality parameters of acerolas were evaluated with three treatments: T1—uncoated fruits; T2—fruits coated with 1% glycerol; and T3—fruits coated with PPPF-YS. The T3 treatment reduced the weight loss of stored acerolas, maintaining the light and bright color of the fruits, and delayed the decrease in soluble solids, especially in refrigerated fruits. Therefore, edible coatings based on pineapple flour and yam starch are effective technologies for controlling the physical and physicochemical parameters of acerolas during storage, benefiting the post-harvest quality of this fruit.
KW - Acerola conservation
KW - Agro-industrial waste
KW - Edible coating
KW - Quality parameters
UR - http://www.scopus.com/inward/record.url?scp=85205048624&partnerID=8YFLogxK
U2 - 10.3390/foods13182873
DO - 10.3390/foods13182873
M3 - Article
C2 - 39335802
AN - SCOPUS:85205048624
SN - 2304-8158
VL - 13
JO - Foods
JF - Foods
IS - 18
M1 - 2873
ER -