Efeito de revestimentos comestíveis incorporados com extrato de semente de tamarindo na qualidade de goiabas estocadas à temperatura ambiente

• Ano de defesa: 2019
• Autor(a) principal: Rodrigues, Helisvanhah Gretta Antunes
• Orientador(a): Santana, Luciana Cristina Lins de Aquino
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Tecnologia de alimentos; Revestimento comestível; Tamarindo; Goiaba; Frutas; Conservação; Goiaba paluma
• Palavras-chave em Inglês: Edibles coating; Tamarind; Paluma guava; Conservation
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://ri.ufs.br/jspui/handle/riufs/16154

There is a great demand for technological advances in the area of food storage and packaging, with this, the study related to the development of films (or edible coatings) has become very relevant, mainly with the purpose of increasing the conservation of foods with a high index of perishability. Edible coatings have different characteristics compared to common packaging and have been applied to various types of food such as fruits, vegetables, seeds, fish and meat, maintaining their qualities, and preserving them against deterioration. Among the materials most used for the preparation of edible coatings, there is chitosan, a polymer with easy gel formation, non-toxic, biodegradable, and with antimicrobial action. In this sense, the objective of the present study was to analyze the effect of edible coatings incorporated with tamarind seed extract (Tamarindus indica L.) for the conservation of 'Paluma' green guavas stored at 27ºC for 10 days. The tamarind seed extract was obtained by extraction using 80% ethanol and inserted into the coatings. Six different types of coatings were developed, F1 (1% cassava starch and 1% chitosan), F2 (1% cassava starch, 1% chitosan and 1% tamarind seed extract), F3 (1% % of manioc starch, 1% of chitosan and 3% of tamarind seed extract), F4 (1% cassava starch and 2% chitosan), F5 (1% cassava starch, 2% chitosan and 1% tamarind seed extract), F6 (1% cassava starch, 2% chitosan and 3% tamarind seed extract), and control group (uncoated). During storage, were conducted physicochemical (pH, total titratable acidity, total soluble solids, loss of mass, firmness, and color L *, a * and b *) and microbiological analysis (mold and yeast, and total mesophilic aerobic bacteria) of the edible coatings and control group, on days 0, 3, 6 and 10. Among the coatings analyzed, the formulations with the highest concentration of chitosan (F5 and F6) showed higher acidity, pH, firmness, lower soluble solids content and mass loss, in comparison to the control group on the 10th day of storage. As for the microbiological analysis, the results of the formulations and control group were within the limit established for products produced from fruits. Coatings with cassava starch, chitosan and tamarind seed extract showed the potential to be used for the conservation of guavas stored at room temperature.