Edible films based on cassava starch, salicylic acid and essential oils for preservation of fresh-cut mango

被引：0
|
作者：
Castro, Marlon [1 ]
Rivadeneira, Christian [1 ]
Santacruz, Stalin [1 ]
机构：
[1] Univ Laica Eloy Alfaro Manabi, Via San Mateo S-N,POB 13-05-2732, Manta, Ecuador
来源：
REVISTA DE LA UNIVERSIDAD DEL ZULIA | 2016年 / 7卷 / 18期
关键词：
chitosan; cassava starch; salicylic acid; essential oils; mango;
D O I：
暂无
中图分类号：
C [社会科学总论];
学科分类号：
03 ; 0303 ;
摘要：
Mango has a short shelf life after harvesting mainly. The use of edible films on the elaboration of minimally processed mango is an alternative for its commercialization. In the present work edible films based on chitosan, starch - salicylic acid and starch - cinnamaldehyde - thymol were applied to mango and weight loss, soluble solids, titrable acidity, colour and microbiological analyses were studied along storage for 12 days at 8 degrees C and 90% relative humidity. Titrable acidity was the highest and the lowest for mangoes coated with chitosan and starch - salicylic acid respectively. Regarding instrumental texture, fruit coated with chitosan showed a higher penetration force compared to fruit coated with starch and uncoated samples. Microbiological results showed that all coated mangoes inhibited growing of fungi and yeast whereas uncoated samples showed an increase of both microorganisms along the storage time.
引用
收藏
页码：55 / 68
页数：14
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