New edible coatings made of cassava starch and babassu flour were applied on cagaita and mangaba, two typical fruits from the Brazilian Cerrado, by dipping method. The effect of the babassu flour concentration (10, 30, or 50 g/100 g of starch) on the properties of coated fruits were studied. Fruits treated with cassava starch coating added with 50% babassu flour provided the most satisfactory results in terms of weight loss: mass loss was only 14% and 7% for cagaitas and mangabas, respectively. Meanwhile, uncoated fruits experienced greater weight loss up to 35%, indicating water loss due to product degradation during storage period and led to weight loss. Therefore, edible coatings protected fruits from dehydration. Uncoated fruits had the highest increase in a* parameter, which provided them with a more reddish color and faster ripening rate. Total soluble solids were stable for coated fruits along storage. All treatments showed an increase in pH values attributed to the degradation of organic acids in fruits. These results are in agreement with the acidity reduction reported for mangabas. Unlike mangabas, acid values increased in cagaitas which was associated with galacturonic acid formation by pectinesterase. Overall, cassava starch added with babassu flour is a promising material to produce edible coatings with adequate physical properties for food applications.

中文翻译：

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木薯淀粉和Babassu面粉（Orbignya phalerata）的食用包衣对巴西塞拉多果实品质的影响。

用木薯淀粉和巴巴苏粉制成的新型可食用涂料，通过浸蘸法涂在巴西人塞拉多地区的两种典型水果cagaita和mangaba上。研究了巴巴苏粉的浓度（10、30或50 g / 100 g淀粉）对被覆水果性能的影响。在木薯淀粉涂层中添加50％巴巴苏面粉的水果在减肥方面提供了最令人满意的结果：卡加塔甜菜和芒果甜菜的质量损失分别仅为14％和7％。同时，未包被的水果的失重更大，最高可达35％，这表明由于贮藏期间产品降解而导致的失水并导致了失重。因此，可食用的涂层可以保护水果免于脱水。未涂层的水果的a *参数增加最多，这使它们的颜色更红，成熟速度更快。总可溶性固形物对于带涂层的水果在储存过程中是稳定的。所有处理均显示出由于水果中有机酸降解而导致的pH值升高。这些结果与报道的芒果汁酸度降低是一致的。不同于芒果，在果酸中的酸值增加，这与果胶酯酶形成的半乳糖醛酸有关。总体而言，木薯淀粉和巴巴苏粉一起添加是一种有前途的材料，可生产出具有足够物理性能的可食用涂料，可用于食品领域。果酸的果酸值增加，这与果胶酯酶形成半乳糖醛酸有关。总体而言，木薯淀粉和巴巴苏粉一起添加是一种有前途的材料，可生产出具有足够物理性能的可食用涂料，可用于食品领域。果酸的果酸值增加，这与果胶酯酶形成半乳糖醛酸有关。总体而言，木薯淀粉和巴巴苏面粉一起添加是一种有前途的材料，可生产出具有足够物理性能的可食用涂料，可用于食品。