Conservation of minimally processed pinhão using chitosan and gelatin coatings
O processamento mínimo do pinhao ocasiona aumento na perda de massa, deterioraçao fisiológica e crescimento de microrganismos. Assim, objetivou-se com este estudo avaliar a conservaçao de pinhao mínimamente processado usando revestimentos de quitosana e gelatina. Os pinhöes foram minimamente process...
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Published in | Brazilian Journal of Food Technology Vol. 25; pp. 1 - 11 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
Campinas
Instituto de Tecnologia de Alimentos (ITAL)
2022
|
Subjects | |
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Abstract | O processamento mínimo do pinhao ocasiona aumento na perda de massa, deterioraçao fisiológica e crescimento de microrganismos. Assim, objetivou-se com este estudo avaliar a conservaçao de pinhao mínimamente processado usando revestimentos de quitosana e gelatina. Os pinhöes foram minimamente processados e revestidos com quitosana, gelatina e quitosana/gelatina, pela técnica camada sobre camada. Em seguida, foram secos sob ventilaçao forçada, acondicionados em embalagem de polietileno tereftalato e estocados a 4 °C por 10 dias. Foram realizadas análises de perda de massa, pH, açúcares redutores, vitamina C e cor, além de análises microbiológicas e análise sensorial. Benefícios foram observados com o uso dos revestimentos de quitosana e gelatina, especialmente quando aplicados pela técnica camada sobre camada. A melhor combinaçao de resultados foi obtida com a aplicaçao do revestimento quitosana/gelatina, que possibilitou a reduçao da perda de massa e do crescimento de fungos e bactérias psicrotróficas aeróbias. O revestimento nao retardou o processo de maturaçao e, consequentemente, maiores teores de vitamina C foram obtidos. Os revestimentos nao influenciaram o sabor e o aroma dos pinhöes mínimamente processados. O processamento mínimo pode incentivar o consumo da semente e, além disso, a conservaçao, utilizando revestimento comestível å base de quitosana/gelatina pela técnica layerby-layer, associado å refrigeraçao, ampliou a vida útil das sementes. |
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AbstractList | O processamento mínimo do pinhao ocasiona aumento na perda de massa, deterioraçao fisiológica e crescimento de microrganismos. Assim, objetivou-se com este estudo avaliar a conservaçao de pinhao mínimamente processado usando revestimentos de quitosana e gelatina. Os pinhöes foram minimamente processados e revestidos com quitosana, gelatina e quitosana/gelatina, pela técnica camada sobre camada. Em seguida, foram secos sob ventilaçao forçada, acondicionados em embalagem de polietileno tereftalato e estocados a 4 °C por 10 dias. Foram realizadas análises de perda de massa, pH, açúcares redutores, vitamina C e cor, além de análises microbiológicas e análise sensorial. Benefícios foram observados com o uso dos revestimentos de quitosana e gelatina, especialmente quando aplicados pela técnica camada sobre camada. A melhor combinaçao de resultados foi obtida com a aplicaçao do revestimento quitosana/gelatina, que possibilitou a reduçao da perda de massa e do crescimento de fungos e bactérias psicrotróficas aeróbias. O revestimento nao retardou o processo de maturaçao e, consequentemente, maiores teores de vitamina C foram obtidos. Os revestimentos nao influenciaram o sabor e o aroma dos pinhöes mínimamente processados. O processamento mínimo pode incentivar o consumo da semente e, além disso, a conservaçao, utilizando revestimento comestível å base de quitosana/gelatina pela técnica layerby-layer, associado å refrigeraçao, ampliou a vida útil das sementes. Abstract The minimal processing of pinhão causes an increase in mass loss, physiological deterioration and the growth of microorganisms. Thus, this study aimed to evaluate the conservation of minimally processed pinhão using edible chitosan and gelatin coatings. The pinhões were minimally processed and coated with chitosan, gelatin and chitosan/gelatin using the Layer-by-Layer (LbL) technique. They were then dried under forced ventilation, packaged in a polyethylene terephthalate package and stored at 4 °C for 10 days. The analyses performed were weight loss, pH, reducing sugars, vitamin C, color, microbiological analysis and sensory analysis. Benefits were observed with the use of chitosan and gelatin coatings, especially when applied using the LbL technique. The best combination of results was obtained with the application of the chitosan/gelatin coating, mainly reduction of weight loss and inhibition of growth of fungi and aerobic psychrotrophic bacteria. The coating did not retard the maturation process, thus, higher vitamin C contents were obtained. The coatings did not influence the taste and aroma of minimally processed pinhão. Minimal processing can encourage the consumption of seeds, besides this, the conservation using edible coating based on chitosan/gelatin, applied with the LbL technique associated with refrigeration, extended their shelf life. |
Author | de Oliveira, Viviane Souza Gonçalvez, Glória Caroline Paz Gandra, Eliezer Avila Borges, Caroline Dellinghausen Mendonça, Carla Rosane Barboza Carrasco, Pérsia Barcellos |
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Title | Conservation of minimally processed pinhão using chitosan and gelatin coatings |
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