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Effects of a Native Cassava Starch, Chitosan, and Gelatin-Based Edible Coating over Guavas (Psidium guajava L.)
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-07-27 , DOI: 10.1021/acsfoodscitech.1c00131 Otavio A. Silva 1, 2 , Michelly Cristina Galdioli Pellá 1 , Jussara C. C. Friedrich 2 , Matheus G. Pellá 3 , Adriana G. Beneton 3 , Maria G. I. Faria 4 , Giani A. L. Colauto 4 , Josiane Caetano 2 , Márcia R. Simões 2 , Douglas C. Dragunski 2
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-07-27 , DOI: 10.1021/acsfoodscitech.1c00131 Otavio A. Silva 1, 2 , Michelly Cristina Galdioli Pellá 1 , Jussara C. C. Friedrich 2 , Matheus G. Pellá 3 , Adriana G. Beneton 3 , Maria G. I. Faria 4 , Giani A. L. Colauto 4 , Josiane Caetano 2 , Márcia R. Simões 2 , Douglas C. Dragunski 2
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Food preservation is a widely discussed topic and target of uncountable studies. The present work evaluated the effect of a coating based on native cassava starch, gelatin, and chitosan over guavas (Psidium guajavas L.). The fruits, stored at 7 °C, were analyzed for 27 days regarding soluble solids (SS), titratable acidity (TA), ripening index (SS/TA ratio), vitamin C, and antimicrobial analysis. These analyses helped to evaluate the ripening process of coated and noncoated guavas. The results indicated that the coated guavas showed an increase of 9 days in their shelf life compared to the noncoated ones. It confirms that the biodegradable coating was able to decrease mass loss within the storage period. Moreover, the coating was remarkably effective in slowing the ripening process because, even after 27 days of storage, the fruits had not yet reached senescence. The biodegradable film was also capable of preventing microbial growth due to the antimicrobial capacity provided by chitosan.
中文翻译：
天然木薯淀粉、壳聚糖和基于明胶的可食用涂层对番石榴 (Psidium guajava L.) 的影响
食品保鲜是一个广泛讨论的话题和无数研究的目标。目前的工作评估了基于天然木薯淀粉、明胶和壳聚糖的涂层对番石榴（Psidium guajavas L.）。在 7°C 下储存的果实进行了 27 天的可溶性固体 (SS)、可滴定酸度 (TA)、成熟指数 (SS/TA 比率)、维生素 C 和抗菌分析的分析。这些分析有助于评估包衣和非包衣番石榴的成熟过程。结果表明，与未包衣的番石榴相比，包衣的番石榴的保质期延长了 9 天。它证实了可生物降解的涂层能够减少储存期内的质量损失。此外，涂层在减缓成熟过程方面非常有效，因为即使在储存 27 天后，果实还没有衰老。由于壳聚糖提供的抗菌能力，可生物降解的薄膜还能够防止微生物生长。
更新日期：2021-08-20
中文翻译：
天然木薯淀粉、壳聚糖和基于明胶的可食用涂层对番石榴 (Psidium guajava L.) 的影响
食品保鲜是一个广泛讨论的话题和无数研究的目标。目前的工作评估了基于天然木薯淀粉、明胶和壳聚糖的涂层对番石榴（Psidium guajavas L.）。在 7°C 下储存的果实进行了 27 天的可溶性固体 (SS)、可滴定酸度 (TA)、成熟指数 (SS/TA 比率)、维生素 C 和抗菌分析的分析。这些分析有助于评估包衣和非包衣番石榴的成熟过程。结果表明，与未包衣的番石榴相比，包衣的番石榴的保质期延长了 9 天。它证实了可生物降解的涂层能够减少储存期内的质量损失。此外，涂层在减缓成熟过程方面非常有效，因为即使在储存 27 天后，果实还没有衰老。由于壳聚糖提供的抗菌能力，可生物降解的薄膜还能够防止微生物生长。
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