INFLUENCE OF EDIBLE COATINGS INCORPORATED FROM PREBIOTICS IN PAPER QUALITY READY FOR CONSUMPTION
Name: ERLANY MONTEIRO RIBEIRO PELISSARI
Publication date: 15/06/2020
Advisor:
Name |
Role |
|---|---|
| ERIKA MADEIRA MOREIRA DA SILVA | Co-advisor * |
| JACKLINE FREITAS BRILHANTE DE SÃO JOSÉ | Advisor * |
Examining board:
| Name |
Role |
|---|---|
| ÉRICA AGUIAR MORAES | Internal Examiner * |
| ERIKA MADEIRA MOREIRA DA SILVA | Co advisor * |
| JACKLINE FREITAS BRILHANTE DE SÃO JOSÉ | Advisor * |
| VALDETE REGINA GUANDALINI | Internal Alternate * |
Summary: Papaya is a fruit of economic importance for Brazil and can be eaten fresh or in processed form. Ready-to-eat papaya for consumption is subjected to processing steps, such as peeling and slicing, which can cause physiological changes in plant tissue. The application of edible coating on the surface of fruits and vegetables ready for consumption has been studied as a strategy to extend the shelf life of products. The edible coating, in addition to minimizing changes in plant tissue, can add components of interest to the consumer, such as prebiotics. The objective of the study was to develop and evaluate the effect of the edible coating based on cassava starch incorporated with prebiotics on the physical-chemical, microbiological, and sensory quality of ready-to-eat papayas stored at 6º C for 12 days. The experimente was carried out in duplicate with three repetitions. To prepare the coatings, cassava starch associated with inulin or fructooligosaccharide (FOS) was used separately. Four coating solutions were developed, namely: uncoated (SR); cassava starch 3% and FOS 3% (F3F3); cassava starch 4% and FOS 3% (F4F3); cassava starch 3% and inulin 3% (F3I3); cassava starch 4% and inulin 3% (F4I3). The sliced ready papayas were coated by immersion for 5 minutes, drained for 2 minutes at 22ºC. After this procedure, they were stored in polypropylene packages previously cleaned, at 6º C for 12 days. The analyzes were performed on days 1 (day of application of the coating), 4, 8 and 12. For physical-chemical analysis, total titratable acidity, pH, soluble solids content, weight loss, antioxidant capacity, total phenolic compounds were evaluated , vitamin C content, total carotenoids, instrumental color and firmness. For microbiological analysis, the reduction of contamination of aerobic mesophilics, molds and yeasts, and psychrotrophics was evaluated. The coated papayas were submitted to sensory analysis by means of acceptance test. For the physical-chemical characteristics of bioactive and microbiological compounds, the data obtained were subjected to analysis of variance (ANOVA). Quantitative data with a significant difference (p <0.05) were conducted in regression analysis. Linear and quadratic equation models were tested in the regression analysis, as a function of the storage time in qualitative variables. The results of the sensory analysis were submitted to ANOVA and the means compared by the Tukey test, at 5% probability. The data were stored in spreadsheets in Microsoft Excel and then analyzed with the aid of SAS® software online. F3I3 coated papayas showed a significant pH reduction. There was an increase in total titratable acidity and total soluble solids during storage. For phenolic compounds, fruits coated with FOS compared to those without coating, there was preservation of phenolic compounds. For mass loss, uncoated papayas showed a reduction for this parameter. The antioxidant activity remained constant after the storage of all samples. For total carotenoids and vitamin c, the coated samples did not differ from the samples without coatings. As for microbiological quality, papayas coated with F3F3 showed a significant reduction in the contamination of aerobic mesophilics when compared to papayas without coating. The coated samples showed molds and yeast counts below 1 log CFU/g compared to the uncoated one. For psychotropics, the samples did not differ. The fruits-maintained firmness, however, in relation to color, there was a significant reduction in the luminosity of the coated samples. In the sensory analysis, papaya samples coated with F4I3 received the lowest scores in the appearance attribute and the attributes flavor, color, aroma, firmess and purchase intention were well evaluated by consumers. Edible coatings were able to maintain physical-chemical characteristics, microbiological and sensory quality in ready-to-eat papayas.
