Qualidade e potencial funcional de mamão Golden minimamente processado e recoberto com fécula de inhame, mucilagem de chia e óleo essencial de laranja doce

• Ano de defesa: 2016
• Autor(a) principal: Silva, Mariany Cruz Alves da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Química e Bioquímica de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Carica papaya,; Processamento mínimo; Recobrimento comestível; Amido; Mucilagem; Dioscorea spp; Salvia hispanica; CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/9422

The consumption of fresh papaya can be expanded by minimal processing, and its post-cutting life can be prolonged with proper use of edible coatings. In this sense, the objective of this work was to extend the post-cut life of minimally processed (MP) ‘Golden’ papaya under edible coatings based on yam starch (S), combined or not with chia mucilage (M), and sweet orange essential oil (O), kept under cold storage. The coating formed were evaluated for the physical, chemical and structural properties. Papaya slices were immersed in filmogenic solution of 4% S (4S), 2% S + 2% M + O (2S2MO), 1% S + 3% M + O (1S3MO), 1% S + 3% M (1F3M), and uncoated papaya (C). Afterward, slices were placed into polyethylene terephthalate trays, wrapped with 13 μm thick polyvinyl chloride (PVC) film, and stored at 5 °C for 12 days. Weight loss, pH, firmness, soluble solids - SS, titratable acidity - AT, SS/TA ratio, membrane permeability, ascorbic acid, lycopene, β-carotene, yellow flavonoids, total extractable polyphenols, and antioxidant activity by DPPH● and ABTS●+ methods were evaluated each two days, and the sensory quality each four days. Coatings obtained from 4S and 2S2MO were analyzed by scanning electron microscopy - SEM, Energy Dispersive X-ray Spectroscopy - EDS, X-ray diffraction – XRD, and fourier transform infrared region – FTIR, variations in the fruit firmness and titratable acidity were the most significant for the differentiation of the coatings during storage. The 2S2MO coating stood out as one which maintained the sensory quality of MP papaya equal to the initial period until the twelfth day of storage. 4S film showed pattern of X-ray diffraction more crystalline than 2S2MO, which in turn decreased the roughness and porosity of the film surface, although shown larger pores. In terms of molecular conformation, there were no significant changes in the FTIR spectrum of the 2S2MO film in relation to 4S. The most intense crystalline phase of the 4S film resulted in its low permeability. Under such coating, MP papaya maintained SS better preserved among the coated MP papayas. The most amorphous character conferred by the addition of mucilage was unfavorable when this percentage was increased in the formulation, since MP papaya in 1S3M showed weight loss close to slices from the C. 2S2MO coating delayed the increase of the contents of ascorbic acid, lycopene, and β-carotene, maintaining antioxidant activity. Therefore, the combination of 2% yam starch, 2% chia mucilage, and 0.025% sweet orange essential oil resulted in the maintenance of the bioactive compounds and the functional potential of MP ‘Golden’ papaya during cold storage. It was showed that the proportion 2:2 between yam starch and mucilage chia with addition of sweet orange essential oil promoted maintenance of the quality of MMP more advantageously, being able to maintain MMP above the minimum acceptance threshold, for more than 8 days as related to the control.