WHEY BASED BIOPOLYMERIC COATING AS AN ALTERNATIVE TO IMPROVE QUALITY OF FRESH FRUITS (MALPIGHIA EMARGINATA D.C.) FROM SOUTHERN BRAZIL
DOI:
https://doi.org/10.55251/jmbfs.5433Keywords:
acerola, whey, coating, biodegradable, refrigerationAbstract
Refrigeration and coating of active biopolymers are two potential approaches to extending the shelf life of fresh fruits. Thus, the aim of this study was to test the influence of storage temperature (5 and 10 °C ± 1 °C) and whey concentration (edible coating), on functional, physical-chemical, and microbiological characteristics of acerola stored for 12 days. Edible coatings were produced using whey (30% and 60%) and glycerol. Samples were compared to a control (no coating), during storage at both temperatures. Storage at 10 °C improved the maintenance of the acerola color, while storage at 5 °C increased the stability of vitamin C and decreased microbial growth (p ≤0.05). The application of edible coating reduced the total color variation and degradation (a*) at both temperatures. The concentration of whey influenced significantly (p≤0.05) on the vitamin C content (A10-60), and on the mesophilic (A5-60 and A10-60) and psychrotrophic bacteria (A10-60) counts.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Stefany Pergentino Dos Santos, Betina Louise Angioletti, Tuany Gabriela Hoffmann, Marcel Jefferson Gonçalves, Sávio Leandro Bertoli, Miroslava Hlebová, Mars Khayrullin, Vera Gribkova, Mohammad Ali Shariati, Carolina Krebs De Souza
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).
