Search

The purpose of this work was to evaluate the effects of applying cassava starch coating with the addition of different concentrations of coconut oil in minimally processed strawberries. The strawberries were selected and sanitized, had their leaves and peduncles removed, and were submerged in the coatings (40°C) for three minutes. Four treatments were obtained: T1 - control (strawberries without coating); T2 - coconut oil (1.0%) + cassava starch (3.0%); T3 - coconut oil (1.5%) + cassava starch (3.0%); T4 - coconut oil (2.0%) + cassava starch (3.0%). After receiving the coatings, the strawberries were placed in PET (polyethylene terephthalate) containers and stored at 5±1°C for 12 days. Physical, chemical, sensory analysis and microbiological evaluations were performed. T2 and T3 samples were more efficient in reducing mass loss (14.59% and 14.52%). They were also effective in maintaining texture and color for longer, as they influenced sensory and microbiological analysis, increasing shelf life and slowing growth, especially of molds and yeasts. The study may help small-scale establishments to increase the shelf life of minimally processed strawberries. The use of small concentrations of coconut oil prolonged the quality of strawberries during refrigerated storage. [ABSTRACT FROM AUTHOR]

The objective of this work was to apply edible coatings based on xanthan and chitosan gums in minimally processed broccoli and evaluate their physical, chemical, microbiological and sensory characteristics, during 12 days of refrigerated storage. The coatings were applied to the florets of broccoli. After the application of coatings, the broccoli heads were stored under refrigeration. 3 treatments were generated, being T1 the control treatment, T2 treatment with xanthan (1.5%) and T3 treatment with chitosan (1.5%). Of the evaluated treatments, the one which contained chitosan was the best in relation to the attributes of color, texture, loss of vitamin C and weight and also in relation to the sensory attributes when compared with the other treatments. The treatment containing xanthan was also efficient when compared with the control sample for all the performed analyzes. The presence of total coliforms and thermotolerant coliforms and Escherichia coli, as well as Salmonella for all evaluated treatments was not detected. Of the researched coatings, the treatment with chitosan, was the one that presented the best results, showing that they were able to reduce the microbial growth and extend the life-span of minimally processed broccoli for up to 12 days in refrigerated storage. [ABSTRACT FROM AUTHOR]

Air drying of camu-camu slices was performed in order to estimate the effect of air temperature on the kinetics of ascorbic acid thermal degradation. Moisture variation during the air drying process was monitored gravimetrically by weighing the trays at predetermined time intervals. The experimental points were adjusted by Fick's diffusion model and by the Page empirical model. The effective diffusion coefficient (D eff ) ranged from 8.48 × 10 -10 to 1.34 × 10 -9 m 2 /s.The ascorbic acid content was evaluated in samples taken during the drying process using Iodine titration, and the results modeled by the Weibull equation. Concerning ascorbic acid retention the best drying condition required air at 50°C. The ascorbic acid retention was 78%, when the moisture content of the product reached 10% (wet basis). [ABSTRACT FROM AUTHOR]